Eggplant snacks - general principles and methods of preparation
No wonder in the East, eggplant is considered a vegetable of longevity. Countless dishes
From eggplant snacks just need to be allocated in a separate group. Especially in our country, with an abundance of holidays, birthdays, various gatherings "with or without." And just for the sake of ordinary hospitality, the hostesses like to keep a large number of snacks ready in the refrigerator.
The undisputed leader is pickles. Behind him is, of course, a pickled or fresh tomato. Well, many put eggplant in third place, as they are not only tasty, but also very healthy. Some even consider eggplant a truly Russian product, although it came to us from India relatively recently - around the 17th century. So - a parade of eggplant appetizers.
Eggplant Snacks - Preparation
Eggplants are used as a whole, cut, or pasta is made from them. In a large number of recipes, they must first be baked. Do not forget to prick them with a fork, otherwise you risk getting fireworks ahead of time - they explode, as soon as the lid of the oven opens. In the Caucasus, they are often boiled, and only then they are boiled, pickled, and salted. Boiled small fruits are cut in half and put under oppression - to finally get rid of bitterness and remove excess moisture.
An average serving of eggplant requires 80 grams of oil per minute. This is a very large number. To reduce it, roll the pieces in flour or breadcrumbs. The beaten egg removes this effect well. You can pre-treat them in the microwave for several minutes - they will also absorb less oil. To keep the flesh juicier when baking, pre-grease the blue ones with oil and make incisions.
Eggplant snacks - the best recipes
Recipe 1: Pita bread roll with eggplant
This appetizer is delicious and hearty. It is easy to take with your hands and you can eat what is called "on the go."
Ingredients: eggplant (2 pcs.), tomatoes (2-3 pcs.), egg, dill, hard cheese, vegetable oil, dill, salt, pepper.
Cooking method:
Cut the eggplant into strips, add the egg, whipped with salt. Fry in vegetable oil until golden brown. Add chopped tomatoes. We lay out a sheet of pita bread, spread the resulting mixture, add chopped onion, dill, chopped carbonate in small strips. Roll up the roll and wrapping it in foil, bake for about 15 minutes at 200 degrees.
Recipe 2: Eggplant with nuts
This appetizer can be served at breakfast as an addition to scrambled eggs, cheese or olives. Small eggplants stuffed with delicious spicy nut pasta - it's spicy, spicy, tasty. It cheers you up, gives you strength, makes you play blood, and all this is only thanks to the "blue" vegetable.
Ingredients: mini eggplant (1 kg), olive oil, salt. Stuffing: sweet pepper (2 large, red), hot pepper, (2 tsp. With a slide), garlic (12 peeled cloves), walnuts (120 grams), salt.
Cooking method
Sweet pepper cut into 2 parts, cut into small cubes. We crush the garlic in a mortar or pass through the garlic. We also grind nuts in a mortar, but not into flour, but so that small pieces remain. Mix everything with hot pepper, salt, mix. Boil eggplant in boiling water for 7-10 minutes. When they become slightly soft, rinse, recline in a colander and allow to drain well. Cut the eggplant like a book, and lay the filling inside. We spread the eggplant in jars, sprinkle each layer with a pinch of salt. Leave the jars closed with gauze until brine is formed. To make the contents salted better, you can close the jars with lids and turn them over. In any case, after 24 hours, you can try our appetizer by watering the eggplant with good vegetable oil.
Recipe 3: Turkish Baba Ganush with Cilantro and Tahini Pasta
Do not be scared by the abundance of unfamiliar words in the name of this recipe. In fact, everything is quite simple. Tahini is just ground sesame. Well, Baba Ganush is not at all a reference to her beloved grandmother. The fact is that a woman in Muslim life is a dad. Ganush is something sharp, evil. Maybe angry dad? Even the Turks do not know this. Baba Ganush, and that’s it! This dish will not leave anyone indifferent. If you like it, then forever. Well, if not - well, let's move on to the next recipe. But it’s still a must!
Ingredients: eggplant (4 pcs.), sesame (3-5 tbsp. l), half a lemon, garlic, cilantro, salt, vegetable oil (preferably olive).
Cooking method
Baked eggplant on the grill. Preferably on an open fire, or in the oven on a hot grill. The smoke resembles a barbecue. Tahini pasta is cooked using a blender. Grind sesame seeds to a paste. Grind the baked eggplant, first peeling it from the skin. Add lemon juice, mashed garlic, butter and add tahini. All is ready! Use this appetizer to prepare delicious sandwiches with an unusual taste, decorate them with parsley branches.
Recipe 4: Parmigiano Eggplant
A hot appetizer of eggplant and cheese from Italian recipes. Cute turrets with a tomato on top. Mozzarella makes these turrets a truly Italian appetizer.
Ingredients: eggplant, Mozzarella cheese, another hard cheese, vegetable oil, tomato sauce, tomatoes (preferably little cherry), flour, basil.
Cooking method
Cut eggplant circles 1 cm thick, blot them with a towel and roll in flour. Fry in oil until golden brown. To form a snack, it is better to use portioned molds. First comes a spoonful of tomato sauce, then a cup of eggplant, a mozzarella cube, grated cheese, basil. Next, the procedure is repeated in the same order. On top of the turret we decorate with cherry tomatoes and sprinkle with cheese. Bake in the oven for 20 minutes at a temperature of 180 degrees. Appetizing turrets can be divided into smaller portions.
Eggplant appetizers - tips from experienced chefs
An interesting way to get rid of bitterness, and do not cut the eggplant. Cut off the stalks and add these places. Leave for 1 hour. Then add the field again and put it on the dish in a circle, put it under a slope and leave it overnight. All unnecessary moisture along with bitterness will come out on the dish.
