Eggplant appetizer shows a real extravaganza of pleasant sensations, seductive smells and bright colorful compositions. We will arrange a small gastronomic “tour” for the best dishes of Russian and world cuisine, including everyday food and dishes intended for festive feasts.

Eggplant appetizer with tomatoes and garlic

Bright and mouth-watering food, which once came to us from the Turkish coast, perfectly complements almost any side dish.

Ingredients Composition:

  • peppers of different colors - 3 pcs.;
  • ripe tomatoes - 3 pcs.;
  • olive oil - 60 ml;
  • regular sugar - 25 g;
  • onions - 1 pc.;
  • eggplant "young" - 3 pcs.;
  • garlic cloves - 5 pcs.;
  • tomato puree - 30 g;
  • spices, sesame seeds.

Cooking method:

  1. We wash the berries well, separate the ends on both sides. Cut the eggplant into circles, fill it with salt, leave for half an hour under oppression. In this way, we remove solanine from the fruits, and with it the bitterness harmful to our organisms.
  2. We clean the remaining vegetables. Chop the onion into thin half rings, peppers without seeds in tiny strips, chop the garlic. Fry foods for 8 minutes over medium heat. We cut the tomatoes into cubes, attach to the preparing composition. Season it with pepper and salt, heat for another five minutes.
  3. Drain the dark blue, as we usually call eggplant, dark liquid, dry the slices with napkins, place on a baking sheet treated with fat. Spread portions of fragrant filling on circles, bake food for half an hour in the oven at t 180 ° C.

Sprinkle the finished snack with sesame seeds, serve cold or hot.

"Peacock tail" on the festive table

When the peacock tail appetizer “opens” its bright plume on the festive table, the rest of the dishes involuntarily “fade” from this luxurious neighborhood.

Grocery list:

  • lean oil (preferably olive) - up to 100 ml;
  • tomatoes - 2 pcs.;
  • lettuce;
  • eggplant;
  • pre-boiled quail eggs - up to 10 pcs .;
  • spices, herbs.

Order of preparation:

  1. We wash all the vegetables well, get wet with paper towels. Cut the eggplant into thin circles, in the usual way we get rid of bitterness.
  2. Tomatoes are divided into neat rings. Rinse the dill, remove the hard stems, shake off excess drops of moisture.
  3. We free the cooled quail eggs from the shell, cut a little diagonally in an elongated rounded shape.
  4. Drain the dark liquid from the eggplant, dry the slices with towels, fry each layer on both sides. We spread the blanks on napkins, leaving them with excess fat.
  5. We form a snack. To do this, line a wide dish with lettuce leaves, lay out the golden eggplant circles, placing them as if on a chessboard. In this way we simulate a peacock tail.
  6. We make a slice of tomato on each eggplant slice, slightly shifting the ringlet down. Then follow the eggs, which are shifted in the same direction as the other elements of the composition being created. Finely chop the greens and sprinkle between the "built" miniature pyramids. We leave them in the refrigerator for half an hour.

The peacock tail appetizer is ready to fulfill its festive “mission”!

Vegetable boats with chicken

Refined “boats” filled with vegetables and chicken meat - the food is just as beautiful, just as nutritious.

A set of components:

  • lean oil;
  • cheese (required from hard varieties) - up to 150 g;
  • chicken legs - 500 g;
  • eggplant - 700 g;
  • ripe tomatoes - 2 pcs.;
  • garlic cloves - 3 pcs.;
  • crumb crumbs;
  • sweet pepper, turnip - 1 pc.;
  • spices, herbs.

Cooking process:

  1. Remove from the processed legs of the fillet, divide it into small pieces, fry until half cooked.
  2. Cut the stalk from the eggplant, dip the berries in boiling drinking water with a spoonful of salt added to it. Boil the product for 10 minutes, then remove from the liquid, cool.
  3. We clean and wash the remaining vegetables. We spread the onion chopped into cubes in the oil pan, fry until transparent. Add the tomatoes sliced ​​in small pieces, after 5 minutes we attach the strips of sweet pepper (remove the seeds). Stew the composition for 7 minutes, after which we finish cooking.
  4. Cut the cooled eggplant lengthwise into two halves. We extract the pulp with the dessert spoon, chop it finely, combine with the ready-made vegetable assortment. We also put chopped garlic cloves, chicken meat, chopped greens, crackers (they absorb excess moisture).
  5. Season the filling with pepper and salt, mix everything thoroughly. We fill our vegetable containers with aromatic composition, put them in a baking dish, sprinkle with grated cheese. We send blanks for 20 minutes to the oven.

Cooked "boats" of vegetables with chicken are ready to "moor" to the dinner or holiday table.

Greek eggplant appetizer

The presented dish, created by the descendants of ancient Hellas, is distinguished by an expressive aroma, deep and rich taste.

Required Products:

  • olive oil - 60 ml;
  • regular sugar - 25 g;
  • eggplant - 400 g;
  • garlic cloves - 3 pcs.;
  • tomatoes - 300 g;
  • parsley, basil, oregano, thyme - 10 g each;
  • spice.

Cooking Technology:

  1. We wash the eggplants, dry with towels, cut into round slices up to 3 mm thick. We keep them in saline, removing unpleasant bitterness, after which we wet each layer with napkins. Fry the circles until golden brown, leave them on paper towels to remove excess fat.
  2. Scalp the tomatoes, hold for 5 minutes in ice water, then release from the skin. Finely chop the vegetables, put in a pan with oil. Add chopped garlic, chopped parsley, herbs, salt.
  3. To make the tomato composition as smooth and uniform as possible, break it with a submersible blender. Many housewives do not favor food processed to the consistency of mashed potatoes, so we select the desired option. Stew the mixture for 20 minutes.

We spread a layer of fried eggplant on a serving plate, pour it with aromatic dressing, decorate with greens.

Cooking with Cheese

For this dish we use young vegetables, the peel of which has not yet acquired a bitter aftertaste. These eggplants do not need pre-processing.

Required Components:

  • hard cheese - 150 g;
  • lean oil;
  • garlic cloves - 2 pcs.;
  • high-quality mayonnaise - 150 g;
  • eggplant - 2 pcs.;
  • ketchup - 60 g.

Cooking sequence:

  1. We wash the purple fruits, cut with washers up to 3 mm thick. We boil drinking water, slightly salt the liquid, dip the vegetables into it, cook for up to 3 minutes.
  2. We get the “little blue ones” from the container, get wet well, then put them on the baking sheet treated with oil.
  3. We combine in a bowl squeezed garlic, grated cheese, mayonnaise. Mix the composition. Spread a spoonful of the mixture on each vegetable circle, flavored with a thick layer of ketchup. We send food to the oven, heated to 180 ° C.

After only 15 minutes, a mouth-watering dish can be served.

Korean style carrots

The motives of Korean cuisine finally won the hearts of Russian lovers of such spicy and savory appetizers as eggplant with Korean carrots.

Ingredients Composition:

  • vegetable oil - 100 g;
  • eggplant - 2 pcs.;
  • soy sauce - 10 g;
  • hot ground pepper - 4 g;
  • granulated sugar - 25 g;
  • garlic cloves - 3 pcs.;
  • carrots, onions - 2 pcs.;
  • vinegar (apple or regular) - 5 ml;
  • nutmeg, ginger - a pinch;
  • coriander, sesame seeds - 2 g each;
  • spices, cilantro, parsley.

Cooking method:

  1. We cut the eggplant into strips, then we get rid of bitterness in the already known order. Processed vegetables are sure to get wet with napkins.
  2. Pour the oil into the stewpan, fry the pieces of “blue” to a rosy hue.
  3. Grind the sweet carrots on a grater for processing vegetable products in Korean, put in a spacious dish. Add hot pepper, regular sugar, ginger, coriander, grated nut. We add pieces of still hot eggplant, soy sauce, chopped garlic, vinegar (9%), chopped greens, and also the remaining oil.
  4. After placing each component of the dish, carefully mix the composition with your hands. We do this as quickly as possible, while the eggplant has not cooled.
  5. We close the container with the fragrant mixture, leave it for 3 hours in the refrigerator. The longer the food is there, the richer the taste bouquet of the dish will become.

We serve eggplant with Korean carrots, decorate the food with sesame seeds and chili peppers.

Zucchini Recipe

The presented dish can be considered both an independent food, and a savory snack, in which eggplants are ideally combined with zucchini.

Grocery list:

  • eggs - 3 pcs.;
  • ripe tomatoes - 3 pcs.;
  • olive oil - 100 ml;
  • zucchini;
  • walnut kernels - a glass;
  • young eggplant - 2 pcs.;
  • homemade sour cream - 80 g;
  • cherry tomatoes - an element of decoration;
  • spices, herbs.

Step-by-step preparation:

  1. We rinse and clean the “little blue ones”, chop them with washers up to 0.5 cm thick. If the zucchini is young, leave them a thin peel. The fruit is divided into slices, like the purple berry.
  2. Finely chop the kernels of nuts. We combine eggs, pepper and salt in a bowl, beat the composition with a mixer.
  3. Heat the oil in a pan well. Breaded alternately circles of vegetables with a nut composition, then dip in the egg mixture and fry until appetizing crust. When all the slices have passed the heat treatment, leave them in a sealed container, reduce the heating intensity, cook for another 6 minutes.

Serve rosy eggplant with zucchini, flavoring the dish with homemade sour cream, decorating with chopped herbs and cherry tomatoes.

Eggplant Spicy Appetizer

Vegetable dishes of Greek cuisine, namely the savory eggplant appetizer, are always a priority among the inhabitants of the country. This can be judged by the exquisite design of simple and wholesome food.

The list of components:

  • olive oil;
  • garlic cloves - 4 pcs.;
  • eggplant - 3 pcs.;
  • ground cumin (zira), oregano - 4 g each;
  • ripe tomatoes - 1 kg (it is allowed to replace them with a can of canned products);
  • the amount of hot crushed pepper (necessarily red) we use according to preference;
  • spices, herbs.

Cooking process:

  1. We thoroughly rinse all the vegetables, get wet with napkins. Finely chop the peeled garlic cloves. We chop the ripe tomatoes, albeit in small, but palpable pieces.
  2. We heat the oil in a saucepan, pass the garlic mixture in it for 3 minutes, avoiding the formation of slices of golden brown crust on slices. Add tomatoes, season products with pepper and salt, simmer for about half an hour when closed. We chop the large parts of tomatoes as we cook with a wooden spoon.
  3. 5 minutes before the end of the process, remove the lid, simmer the food until it thickens.
  4. Coarsely chop the eggplants, brown them in a separate pan, spread them on paper napkins. The Greeks and we don’t need excess fat!
  5. We bring the taste of the tomato composition to the desired expressiveness, then wipe through a sieve with a fine mesh. Add golden vegetables to the resulting sauce, add hot pepper, cumin, oregano. We control the amount of red component, so as not to overdo it with acceptable sharpness.
  6. We simmer the products for up to 10 minutes, until the eggplants are completely combined with a thick tomato composition.

The cooled appetizer, prepared for the future, is sent to the refrigerator. Shelf life is up to three days.

Savory rolls

Miniature eggplant tubes exhibited at the festive feast disappear from the common dish in a few minutes. Conclusion - we prepare a snack from spicy rolls with a large margin!

Required Products:

  • high-quality mayonnaise, homemade sour cream - 100 g each;
  • eggplant - 6 pcs.;
  • lean oil;
  • head of garlic;
  • a bunch of dill;
  • desired spices.

Cooking Method:

  1. We leave the washed eggplants with the peel, divide the fruits into long thin (up to 1 mm) layers. Of the six pieces, we’ll make a whole basin! Be sure to carry out the procedure for the release of berries from bitterness, so as not to risk the end result.
  2. We drain the dark liquid, thoroughly wet each vegetable layer.
  3. We free the garlic from the husks, chop, mix in a bowl with chopped dill. Add mayonnaise and homemade sour cream. We get the gruel of a very thick consistency. The quantity and ratio of white sauce is adjustable to your taste.
  4. Strongly heat the fresh oil, fry parts of the eggplant to a light brown crust. We leave slices on paper towels so that excess fat does not “settle” on separate parts of our graceful figures.
  5. We apply a layer of prepared sauce on each layer, carefully turn it in the form of tubes. We put the products in spacious dishes, send them to the refrigerator.

We decorate the spicy rolls on a beautiful dish, lightly sprinkle with chopped dill. Insanely delicious appetizer!

"Mother-in-law's tongue" of eggplant

Why is this beautiful dish called “mother-in-law's tongue”, and, for example, not the same part of the mother-in-law's body? Guess for yourself three times.

However, what is needed to prepare such a dish of eggplant and vegetables:

  • flour - from 100 g;
  • lean oil;
  • tomatoes - 3 pcs.;
  • cloves of garlic - 3 pcs.;
  • eggplant - 3 pcs.;
  • high-quality mayonnaise - up to 80 g;
  • salt - 20 g.

Cooking appetizer:

  1. We thoroughly wash the vegetables, release the berries from the peel, divide into layers up to 4 mm thick. We arrange the procedure for ridding eggplant of corned beef. Do not forget to dry the product.
  2. Cut the tomatoes into thin slices.
  3. Bread slices of purple (possibly other colors) berries in flour, fry in oil on both sides. As always, leave the golden vegetable slices on napkins.
  4. Grind peeled garlic, combine with mayonnaise, season with salt. We put a layer of sauce on the eggplant layer, spread the tomato slice on the edge, wrap the product in the shape of a roll, fix it with a toothpick. In this way we use all the products.

Send food to a cool place. When we try the "mother-in-law's tongue", we will certainly be convinced that the cooked meal has become pleasantly spicy and very tasty. Not everything is so bad with established associations!

Most of the eggplant snacks are not only possible, but also need to be prepared in advance. While you are in the refrigerator, the taste of the dish will not lose its expressiveness, and the appearance will gain a spectacular completeness.

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