Eggplants are vegetables that almost everyone likes and can decorate a holiday table with success. One of the most popular snacks are fried eggplants with tomatoes and garlic. There are several recipes for this snack, but the principle of its preparation is the same in any case.
Cooking Features
If you do not take into account the features of cooking fried eggplant with tomatoes and garlic, they will be at least tasteless, despite the appetizing appearance. Therefore, you need to make this snack, taking into account several important points.
- Eggplants have one drawback - the presence of solanine in their composition, which is a toxic glycoalkaloid. It is he who gives the "blue" bitter taste. You can get rid of it with salt. To do this, chopped eggplants need to be salted, wait half an hour, shake off the salt and rinse the vegetables in running water. Another option is to soak the “blue ones” for an hour in salt water (a tablespoon of salt per liter of water). The first option is more suitable if large pieces are used, the second is convenient when the pieces are small.
- It is better to choose young, just-ripened fruits for cooking any dishes - they have the least amount of solanine.
- If the appetizer is eggplant rolls or envelopes, then the “blue ones” are cut along layers of about 2-3 mm. If they are made wider, it will be difficult for them to give the desired shape, and thin ones may break.
- Eggplants should not be cleaned before frying - they are not peeled, they cannot preserve their integrity, it will be impossible to roll them.
The shape of the slicing of eggplants depends on the selected recipe.
Fried eggplants with tomatoes and garlic: a recipe for rolls
Composition:
- eggplants - 1 kg;
- tomatoes (medium-sized) - 0, 2-0, 3 kg;
- garlic - 4 cloves;
- walnut kernels - 100 g;
- mayonnaise (or mayonnaise sauce) - 0, 2 l;
- salt - 40 g;
- vegetable oil - 60-100 ml;
- parsley - 50 g.
Method of preparation:
- Eggplants, having washed and cut the stalks, cut along the long plates ("tongues").
- Rub on both sides and leave for half an hour.
- Shake off salt, rinse the eggplant “tongues” in running water, pat dry.
- Fry on both sides of the pan in oil.
- Fold on a napkin so that excess oil is glass.
- Grind nuts to a pasty state, mix with mayonnaise.
- Crush garlic with a special press, mix with nut-mayonnaise paste.
- Spread each eggplant layer on one side with the resulting compound.
- Wash the tomatoes and slice them.
- Place one tomato block on one side of each eggplant “tongue”.
- Next to the tomatoes, place the parsley in a small sprig and roll the eggplants into rolls.
It remains to lay out the rolls of fried eggplant with tomatoes and garlic on a platter and serve. They look really festive, the taste is also very good.
Eggplant Envelopes with Tomatoes
Composition:
- eggplants - 0.5 kg;
- tomatoes - 0, 2 kg;
- vegetable oil - 100 ml;
- garlic - 2 cloves;
- mayonnaise - 100 g;
- chicken egg - 2 pcs .;
- wheat flour - 100 g;
- salt - 20 g.
Method of preparation:
This dish looks appetizing and turns out quite satisfying.
Fried eggplant toasts with tomatoes and garlic
Composition:
- eggplants - 0.5 kg;
- tomatoes - 0.5 kg;
- cottage cheese - 0, 2 kg;
- sour cream - 100 g;
- garlic - 2 cloves;
- vegetable oil - 100 ml;
- salt - 20 g;
- water - 1 l.
Method of preparation:
- Cut tomatoes and eggplants into slices.
- Place the eggplants in salted water, rinse well after an hour and dry with a towel.
- Fry the eggplants on both sides.
- Mix cottage cheese with sour cream, squeeze garlic into them, mix.
- Grease each eggplant with the resulting sauce, put a mug of tomato on top.
If desired, eggplant “toasts” can be put on bread, also smearing it with curd-garlic sauce (in this case it should be made more).
Garnish of fried eggplants with tomatoes and garlic
Composition:
- eggplants - 1 kg;
- tomatoes - 0.5 kg;
- garlic - 10 cloves;
- fresh dill - 50 g;
- fresh parsley - 50 g;
- vegetable oil - 0, 2 l;
- water - 2 l;
- salt - 40 g.
Method of preparation:
- Eggplants wash, peel, cut into small cubes.
- Prepare a solution of salt and water, dip eggplants in it. After an hour, remove and rinse thoroughly in running water.
- Slice the tomatoes and lower into boiling water for a couple of minutes, cool and peel. Cut into cubes.
- Fry eggplants until half cooked, add tomatoes.
- After frying the eggplant tomatoes for 10 minutes, add the garlic passed through the press to them and continue frying for another 3-4 minutes.
- Sprinkle the dish with chopped greens before serving.
Eggplants with tomatoes and garlic cooked according to this recipe can be served as a side dish.
Cooking fried eggplants with tomatoes and garlic is easy, you just need time to soak them. For any of the above recipes comes out a delicious dish, which is also very appetizing and festive look.
