Fried eggplant: like cutlets, like mushrooms, in the Asian manner and other transformations of blue vegetable

Eggplant contains a minimal amount of calories, so they can be consumed during the diet. But how to fry the little blue ones in a pan so that the dish retains all its useful properties? How to choose high-quality vegetables and remove bitterness from fruits?

Secrets of delicious blue ones

Consider the six secrets of cooking vegetables, so as not to spoil the dish and preserve the beneficial properties of eggplant.

1. Product selection. Buy elastic fruits without damage, with a shiny blue skin, fresh stalk.
2. Solanine. Blue ones contain solanine - a substance that gives bitterness to fruits. To get rid of the unpleasant aftertaste, cut the vegetable into plates, place in salt water for ten minutes. Then rinse under water, and only then start cooking.
3. Batter. To get a crisp, add a couple of tablespoons of beer to the dough. And to create an airy texture of batter, use sparkling water.
4. Excess oil. The blue pulp has a porous structure, absorbs oil well. To reduce the amount of fat, fry vegetables in a Teflon pan, and pat the prepared slices with a paper towel.
5. Peel. If you want eggplant circles to retain their shape, do not peel the fruits from the skin. Otherwise, they will turn into mashed potatoes, suitable only for the preparation of caviar.
6. Frying. Spread sliced ​​vegetables only on a hot skillet with a good coating, do not cover. So the blue ones are fried until golden brown, do not stick to the surface of the stewpan.

Fried Eggplant Recipes: Easy, Fast, To Your Taste

Eggplants not only have an amazing taste, but also do not contain a lot of healthy vitamins and minerals. Blue ones help prevent atherosclerosis, remove excess fluid from the body, and normalize the digestive tract. Their regular use helps to increase the level of hemoglobin in the blood. Below are options for how to quickly and tasty fry this healthy vegetable.

Classic

Features. Cooking fried eggplant with onions takes very little time. Fried vegetables are an ideal side dish for meat and fish dishes. Add them with your favorite spices, and the snack will sparkle with new colors.

What it consists of:

• eggplant - one piece;
• onions - one thing;
• sunflower oil - 40 ml;
• salt.

Procedure

1. Cut the blue one into pieces, salt well.
2. Leave it on for 20 minutes for the vegetable to drain juice.
3. Chop the onion finely, start frying.
4. Rinse the eggplant, add to the onion.
5. Sauté the vegetables for ten minutes until tender.

In Chinese

Features. An Asian dish that captivates with its vibrant taste. The original sweet and sour sauce gives the little blue a special piquancy.

What it consists of:

• eggplant - two;
• Bulgarian pepper - one;
• carrots - one;
• onion - one head;
• garlic - three cloves;
• ginger - one teaspoon;
• soy sauce ―70 ml;
• potato starch - one teaspoon;
• balsamic vinegar - one tablespoon;
• sugar - one tablespoon;
• sesame oil - one teaspoon.

Procedure

1. Add crushed garlic and sugar to the bowl with soy sauce.
2. Pour in balsamic vinegar. Shuffle.
3. Add ground ginger, potato starch.
4. Mix the sauce well, break all the lumps. For spiciness you can season it with chili pepper.
5. Chop the blue ones into cubes.Peppers and carrots are straws.
6. Sauté vegetables in aromatic sesame oil.
7. When the vegetables begin to acquire a golden crust, pour them with soy dressing, mix.
8. The fill will begin to thicken quickly, so fry for a few more minutes until cooked, stirring constantly.

With garlic

Features. The recipe for fried eggplant with garlic is easy to prepare. At the same time, it combines taste, aroma and benefit. And if spicy vegetables are still seasoned with sour cream and herbs, then we get a gorge.

What it consists of:

• eggplant - two pieces;
• garlic - three cloves;
• soy sauce― 30 ml;
• red pepper - 7 g;
• vegetable oil - for frying;
• salt.

Procedure

1. Cut the blue ones into 1 cm thick rings. Add salt and set aside for 15 minutes.
2. Then blot them with a napkin, chop them on the bars.
3. Fry in a skillet until a delicious crust.
4. Add red pepper, chopped garlic to vegetables, brown for two minutes.
5. Pour in dressing, reduce heat, stew vegetables in soy sauce for a few more minutes.

With nuts

Features. A traditional dish of Georgian cuisine, combines walnuts, fried eggplant and cilantro. A spicy and aromatic appetizer will enliven the festive table, and its preparation does not require special culinary skills.

What it consists of:

• eggplant - two pieces;
• walnuts - 100 g;
• garlic - three cloves;
• sour cream - 50 g;
• cilantro - 40 g;
• pomegranate seeds - for decoration;
• oil - for frying;
• salt.

Procedure

1. Cut the blue ones into thin, long slices. Fry in oil over medium heat.
2. Grind the nuts in a coffee grinder into large crumbs, add to the chopped garlic and chopped cilantro.
3. Mix the aromatic mixture of nuts and cilantro with sour cream. Salt, pepper.
4. Spread eggplant slices with a thin layer of filling, roll into rolls. To prevent them from breaking up, fasten with a toothpick.
5. Sprinkle pomegranate rolls for decoration.
6. Put in the refrigerator for two hours - the spicy snack should be soaked.

Like mushrooms

Features. Serve fried eggplant “like mushrooms” as a side dish, cold starter or warm salad. Cooked according to such a recipe, the bluish tastes cannot be distinguished from fried mushrooms. Special seasonings and onions add a similarity dish.

What it consists of:

• eggplant - two pieces;
• onions - one thing;
• chicken egg - two pieces;
• vegetable oil - 15 ml;
• mushroom seasoning - 20 g;
• salt pepper.

Procedure

1. Remove the peel from the eggplant, cut into small cubes. Put them in a deep plate.
2. Beat the eggs, pour the mass to the blue ones. Check that egg foam covers each piece of vegetable.
3. Put the egg mixture in the refrigerator for one hour. Do not forget to stir every 15 minutes so that the eggs are evenly absorbed into the vegetables.
4. Chop onion into thin half rings, fry in vegetable oil until milky.
5. Pour the excess juice from the eggplant, put in the pan to the onion.
6. Sprinkle the ingredients with mushroom seasoning, add a couple of bay leaves, salt.
7. Cook over medium heat until cooked.
8. Serve with green onions and mayonnaise.

With adjika

Features. Eggplant in adjika is an ideal treat for those who like spicy vegetable snacks. Tomatoes and peppers give the dish a special richness and excellent taste. The hot combination of blue in tomato will not let you freeze in the cold winter, it will be an excellent side dish for meat and fish.

What it consists of:

• eggplant - six pieces;
• tomatoes - four pieces;
• Bulgarian pepper - three pieces;
• hot pepper - one pod;
• garlic - seven cloves;
• vinegar - 250 g;
• sugar - 150 g;
• salt - 150 g;
• vegetable oil - for frying.

Procedure

1. Cut eggplant into longitudinal slices, dip in salt water for 15 minutes.
2. Fry the little blue ones in a pan until golden brown.
3. Grind tomatoes, garlic and peppers in a blender until smooth.
4. Boil Adjika over medium heat for ten minutes, sweeten, add salt, pepper, vinegar.
5. Lay the resulting mass in sterilized jars in layers, alternate adjika and eggplant. Roll up the covers. Wrap the blanks in a towel until cool.

With tomatoes and cheese

Features. Fried eggplant with tomatoes and cheese represent a wonderful flavoring tandem. A delicious dish will complement both a festive and everyday dinner.

What does it consist of

• eggplant - one piece;
• tomato - two pieces;
• hard cheese - 70 g;
• mayonnaise - 50 g;
• garlic - two cloves;
• greens - 20 g;
• oil - for frying;
• salt pepper.

Procedure

1. Chop the blue ones into thin circles, dip in salt water for 15 minutes.
2. Pick tomatoes for eggplant diameter to make it convenient to lay vegetables in layers. Chop in the same way.
3. Chop the garlic finely with a knife.
4. Brown to a delicious crust in a pan, put on a napkin, let the oil drain.
5. Combine mayonnaise with chopped herbs and garlic. Spread blue rings on them.
6. Put tomatoes on top.
7. Sprinkle the fried eggplant in circles with cheese crumbs, serve the appetizer to the table.

Breaded

Features. Blue, fried in batter, is a delicious and juicy snack with a crispy crust. It is equally good both in hot and in cold form. Serve with fresh herbs and aromatic spices.

What it consists of:

• eggplant - two pieces;
• chicken egg - two pieces;
• tomatoes - two pieces;
• milk - 70 ml;
• mayonnaise - 40 g;
• flour - 100 g;
• sunflower oil - 40 ml;
• salt pepper.

Procedure

1. Cut the blue ones into thin circles, add salt and pepper. Wait until juice is given, rinse with running water.
2. Beat the eggs with milk, carefully pour flour into them. Whip again.
3. Take the batter for an hour in the refrigerator to insist.
4. Chop the tomatoes in rings. An appetizer will look more effective on a table if you pick up vegetables of the same diameter.
5. Dip eggplant rings in batter, fry until crisp on both sides.
6. Transfer the blue ones from the pan to a paper towel to remove excess fat.
7. Then grease the eggplant with a thin layer of mayonnaise, cover the tomato with rings on top.
8. Garnish with fresh herbs.

With minced meat

Features. Fried blue go well with juicy meat. The dish is nutritious and delicious. A great addition to it will be tomato sauce and fresh vegetables. Serve as a main course or offer with any side dish. The appetizer is prepared quickly and from the available ingredients.

What it consists of:

• eggplant - two pieces;
• minced pork - 300 g;
• chicken egg - three pieces;
• onions - one thing;
• garlic - three cloves;
• wheat flour - 30 g;
• vegetable oil - for frying;
• greens - 30 g;
• salt pepper.

Procedure

1. Cut the blue ones obliquely into thin plates.
2. Sprinkle them with salt, leave to let the juice. Then squeeze, rinse.
3. Put the meat in a deep plate, break one egg here.
4. Beat the remaining eggs with a fork, salt, until set aside.
5. Grind onion and garlic in a blender. Finely chop the greens. Add the ingredients to the minced meat. Salt, pepper.
6. Stuff the minced meat well, beat off on the edge of the plate to let out air.
7. Now put the minced meat on the little blue rings. Press firmly so that the shape turns out like a cutlet.
8. Roll the stuffed eggplant in flour, then dip the ring into the egg.
9. Put the little blue ones in the pan with the stuffed side down.
10. Fry on each side until golden.

With pepper

Features. The recipe for fried eggplant with tomatoes and peppers is what you need when you want to cook a quick and tasty dish. Moderately spicy and aromatic vegetable appetizer will appeal to lovers of oriental cuisine.

What it consists of:

• eggplant - three pieces;
• tomatoes - three pieces;
• Bulgarian pepper - two pieces;
• garlic - three cloves;
• vegetable oil - for frying;
• Suneli hops - 20 g;
• salt pepper.

Procedure

1. Chop the onion finely, fry in a drop of oil until transparent.
2. Add chopped bell pepper to the onion.
3. Pour chopped tomatoes into the pan, fry vegetables until soft.
4. Cut the blue ones into small bars, put in a saucepan to the rest of the products.
5. Stir vegetables, add suneli hops, pepper, salt. Wait until they are browned, remove the pan from the heat.

Fried eggplant can be spicy, spicy, tender or juicy. The taste depends on the amount of added spices, herbs, oil, the method of preparation of the dish.

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