Stewed eggplants with tomatoes and garlic. Fried eggplants with garlic and tomatoes (I’ll tell you how to cook)

Prepare all products according to the list. Select a medium-sized eggplant, wash and dry. Then cut the eggplants lengthwise into two halves, chop each of them into slices, as indicated in the photo. If the eggplants are bitter, sprinkle with salt, leave for 15 minutes, then rinse and dry.

Choose sweet peppers that are fleshy, tasty, and fragrant. Peel the pepper from the seed box, remove all the white partitions. Cut the pepper into small strips.

Peel a large onion, rinse and dry. Cut the onion into half rings. Also, if desired, you can add various vegetables - carrots, cauliflower, zucchini, etc.

Wash the tomatoes and dry them slightly, cut the tomatoes into slices. Peel the garlic and rinse.

Pour a spoonful of oil into the frying pan and add all the prepared vegetables. Fry the vegetables for the first 5 minutes over medium heat, stirring constantly.

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After a while, cover the pan with a lid, turn the heat to low and simmer the vegetables for 15 minutes. At the end of cooking, add salt and pepper, squeeze out the garlic, mix all the ingredients, sprinkle with chopped herbs.

Serve the dish immediately.

Bon appetit!

Hi all! Today we will cook fried eggplants with garlic and tomatoes. I'll show you some delicious recipes that I love the most. First of all, this is an excellent snack for every day, and of course any holiday table can be decorated with fried eggplants and tomatoes.

By the way! They can not only be fried in a frying pan, but also baked with tomatoes in the oven, under a cheese cap. We'll look at recipes in the oven in future issues. And now, prepare the frying pan, and stock up vegetable oil. You will need a lot of oil, as this vegetable loves to absorb it.

So. I offer several recipes that are not only quick to prepare, but also incredibly tasty. The right combination ingredients are the secret to success. Excellent allies of eggplants are cheese, garlic and tomatoes. It is with these ingredients that we will cook.

If you have your own secrets and recipes for preparing this vegetable that have won the love of your loved ones, then share them with us. Your experience is very valuable to us and useful to other readers.

Eggplant is a relatively new vegetable in our country. Despite this, it has already earned recognition and is very actively used in many cooking methods. It is rolled up for the winter in salads, fried, baked and made into snack rolls with cheese filling.

Among all the recipes, the most popular and in demand in our kitchens is fried eggplant with tomato and garlic. He has long been loved by many housewives. It’s easy to prepare and only requires a minimal amount of ingredients. You will also like this budget-friendly and very tasty snack option.

Ingredients:

1. 3 strong ripe eggplants;
2. 4 cloves of garlic;
3. 5-6 medium tomatoes;
4. 3 tablespoons of flour with a small slide;
5. 200-300 grams of mayonnaise;
6. vegetable oil;
7. salt.

The quantities of ingredients shown are approximate. They depend on the size of the meal and how thin or thick you prefer to cut your vegetables.

Every meal preparation begins, of course, with washing the food. Rinse tomatoes and eggplants thoroughly. Especially if they were purchased at the market and were not grown on their own plot.

Cut off the tops of the eggplants and cut the vegetable into slices. It is no secret to housewives that some eggplants have a bitter taste. It doesn't depend on the variety. The bitterness when eating this vegetable indicates that the crop was harvested from the beds late. Ideally, they are collected unripe, otherwise the toxic substance solanine accumulates, which spoils the taste.

To get rid of such an unpleasant aftertaste, sprinkle the sliced ​​mugs with salt and leave for 20-40 minutes. During this period, the juice will be released, and the bitterness will disappear along with it.

Then drain the liquid, shake each circle a little over the sink to remove excess moisture and roll in flour.

Place the slices into a frying pan with boiling oil and fry over medium heat until golden brown. This will take about 4-5 minutes on each side. Depends on the power of the stove and the size of the piece. If the circle is more than 3-4 centimeters, then the fire should be set below average, since the middle may not have time to “reach” when the edges begin to burn.

Fry them on both sides and transfer to a bowl. While the eggplants are cooking, cut the tomatoes into slices and prepare the garlic-mayonnaise mixture. To do this, pass the peeled garlic cloves through a press and combine with mayonnaise. Determine the ratio of one to the other yourself. Some people like it spicy, while others don't like it spicy at all.

Grease fried eggplants with garlic mayonnaise.

Place a slice of tomatoes on top. It turns out tasty, juicy and beautiful!

Try it! You will definitely want to repeat this meal!

Eggplant baked in the oven with tomatoes and cheese

If you don't like eggplant, then you've never tried this dish. With the most affordable and healthy products It cooks very quickly and turns out very tasty. Baking it in the oven makes it excellent option for lunch for people who adhere to proper nutrition.

Required ingredients:

1. 3 medium and smooth eggplants;
2. 3 medium tomatoes;
3. 3 cloves of garlic;
4. 200 grams of Dutch cheese;
5. salt and pepper to taste (optional)

If you are on a diet, you do not need to add salt and pepper. The melted cheese will add a little saltiness.

Rinse the vegetables. Cut the eggplants into slices, after cutting off the stem. To get rid of the bitter taste, place the circles in a deep bowl and sprinkle with salt. After half an hour, drain the liquid and, if you are going to cook without salt, rinse them with water.

Cut the tomatoes into slices as well as the eggplants.

Grate the cheese using the fine attachment of a grater. Chop some of the garlic or press it through a press. Prepare a baking dish. This can be a wide frying pan or baking sheet. Grease a little with oil and arrange the circles. Spread a little garlic on each of them.

Tomatoes will cover this composition. If desired, you can add salt and season. It is better if the diameter of the eggplant and tomato are the same, or at least approximately the same.

Use grated cheese to make savory fluffy caps for each serving. Preheat the oven to 180 degrees and place a baking sheet there for 30-40 minutes. The dish is prepared quickly, the main thing is to make sure that the cheese does not burn. Otherwise, instead of a stretchy cheese layer, you will get a hard crust.

Within a few minutes, this unique smell of garlic, eggplant and hot cheese will spread throughout the apartment. After half an hour, you can take out the dish and serve it immediately. Bon appetit!

Eggplants - quick and tasty! Recipe with cheese and garlic

Fast and delicious recipe eggplant boats with cottage cheese, cheese and garlic will decorate not only a family dinner, but will also take pride of place at the head festive table. The amazing combination of ingredients will conquer your stomachs, and any housewife will appreciate the speed of preparation.

Prepare the following ingredients:

1. 4-5 eggplants;
2. 300 g cheese;
3. 1 egg;
4. 250 g medium-fat cottage cheese;
5. 3 cloves of garlic;
6. some young greens;
7. salt and pepper.

Rinse the eggplants well and divide them into two parts lengthwise. At the same time, keep the stalk and do not remove it. It will be useful to us.

Boil the vegetables in salted water for 15 minutes and remove from the pan. While they are cooling, start preparing the other ingredients. Chop the garlic and young herbs. Pass the cheese through a coarse grater.

Add cheese, garlic, herbs to the cottage cheese and break the egg. Mix the whole mass thoroughly. This will be the filling for our boats.

Using a spoon, remove the pulp from the eggplant, carefully without damaging the walls of the vegetable. Remove most of the seeds from the pulp, and mash the remaining amount of pulp with a fork and combine with curd mass. Line a baking sheet with parchment and place the boats. Fill each with curd and cheese mixture.

You can additionally make a cheese cap on top. If you're out of cheese, it's okay if you pop the eggplant in the oven with just the filling. Preheat the oven to 180 degrees and place the dish there for 30-40 minutes.

Set the table. Delicious eggplant boats are ready for tasting. Bon appetit!

Georgian eggplant with nuts and garlic

We borrowed this dish from Georgian chefs. It immediately fell in love and took root in our country. The combination of eggplant, garlic and nuts is surprisingly harmonious. The delicacy is good both hot and chilled. And the availability of ingredients and ease of preparation encourages those who have once tried these eggplants to cook them again and again.

We will consider a version of this combination in the form of rolls. It's very tasty and convenient.

Ingredients:

1. 0.5 kilograms of eggplants;
2. 200 grams of walnuts;
3. a small bunch of fresh cilantro;
4. 4 cloves of peeled garlic;
5. 2 teaspoons hops-suneli;
6. 1 teaspoon dry chopped cilantro;
7. 150 grams of mayonnaise;
8. 3 tablespoons wine vinegar.

Wash the eggplants, cut off the tail and cut into strips lengthwise, no more than 3-5 millimeters wide, rub with salt and leave for half an hour until the liquid releases. It will drive away the bitterness.

Dry the strips and fry on both sides until golden brown in oil. After this they will become soft and will easily roll up. The main thing is not to tear them while transferring and wrapping. Place the finished layers on a paper towel to drain excess oil. Meanwhile, start preparing the filling.

Pass the walnuts through a meat grinder or grind in a blender. Add to them all the prepared seasonings, chopped cilantro, garlic passed through a press or fine grater. Sprinkle some black pepper.

Now it’s time to go into the mass of wine vinegar and mayonnaise. Mix everything thoroughly. You should get a paste-like consistency. Taste nut butter tasty and aromatic.

Apply the paste to the fried layers of eggplant about half the length.

Roll the strip into a roll and arrange them beautifully on a tray. You can decorate it to suit every taste. IN in this case, we used pomegranate seeds.

Savory Georgian rolls are ready. It turned out very beautiful. And the taste is simply indescribable. Try it and see! Bon appetit!

Eggplant rolls stuffed with cheese and garlic

Excellent, tasty and simple snack Suitable for both daily meals and large celebrations. It is very simple to prepare, and the products you need are standard for every refrigerator.

So, to prepare this delicacy, you will need:

1. 2-3 large and smooth eggplants;
2. 4 small or medium tomatoes;
3. 3 cloves of garlic;
4. 200 grams of cheese;
5. 150-200 grams of mayonnaise.

The cooking principle is simple - fry the eggplants in the form of slices, and make the filling from the remaining ingredients. Then we apply the whole mixture to the vegetables and roll it up. It is very simple, so even a novice housewife can prepare it.

Let's look at the cooking stages in more detail.

Wash the eggplants and cut them into layers about 4 millimeters long. This can be done with a special device, or simply use a knife.

Sprinkle with salt and leave for half an hour. This will remove the bitter taste from the eggplants. Then drain the water and fry the slices on both sides in oil until golden brown.

Frying can be replaced by baking in the oven. To do this, place the strips on a greased baking sheet and bake at 180 degrees for 20 minutes.

While our strips are cooling, start preparing the filling. To do this, mix chopped garlic in mayonnaise. Stir the mixture thoroughly. Grate the cheese. It can also be combined with mayonnaise, or sprinkled separately. We will act as in the second case. Cut the tomatoes into 4 parts.

Spread the garlic-mayonnaise mixture onto the cooled eggplants over the entire area of ​​the layer. Sprinkle cheese on top, leaving a little distance from the edges. Place a quarter of the tomato in the top edge.

Roll the strips into rolls and decorate to your liking.

A tasty and juicy snack is ready. You can serve it immediately or put it in the refrigerator until your guests arrive. They can be eaten either warm or chilled.

We looked at several options for eggplant appetizers. They will always come to the aid of housewives when they need to cook something quickly and tasty. The speed of preparation is complemented by a piquant taste, which makes such dishes even more in demand in the kitchen.

Eggplant stewed with tomatoes - great combination, widely used in cooking. With the addition of spices, meat or vegetables, the dish easily turns into a nutritious stew, aromatic caviar or cold snack. A gentle heat treatment method allows you to maintain juiciness, freshness and avoid excess fat during cooking.

How to stew eggplants?

The recipe for preparing eggplants with tomatoes is based on pre-frying and stewing vegetables over low heat. You can stew in sour cream, vegetable and meat broths or just on the water. Additional ingredients include meat, mushrooms, variety of vegetables. From herbs and spices, it is better to choose garlic, cilantro, and ground pepper.

1. Stewed eggplants with tomatoes will turn out juicy and aromatic if you use young fruits. They contain a minimal amount of corned beef, which adds bitterness. To get rid of it, you should keep the eggplants in a saline solution.
2. Before stewing, eggplants and tomatoes must be fried to maintain their shape.
3. The basic rules for extinguishing are small fire and gradual addition of components. If you increase the heat, the vegetables will fry, which is not acceptable.

Stewed eggplant with tomatoes and garlic - light and incredible delicious food. The attractiveness of the dish is in its simplicity: eggplants and onions are fried, combined with tomatoes and stewed for a quarter of an hour. Garlic adds a special piquancy, adding it at the very end so that its own aroma does not drown out the natural aroma of the vegetables.

Ingredients:

• eggplants - 3 pcs.;
• tomatoes - 4 pcs.;
• onion - 1 pc.;
• salt - 10 g;
• clove of garlic - 5 pcs.;
• fresh parsley - a handful.

Preparation

1. Cut the eggplants into cubes, add salt and set aside for 10 minutes.
2. Rinse and brown with onions.
3. Chop the tomatoes and combine with vegetables.
4. Cover with a lid and simmer for 15 minutes.
5. Add the garlic 5 minutes before the end of cooking.
6. Spicy eggplant stewed with tomatoes, garnish with parsley.

Lamb is meat with a specific aroma that is revealed only with the help of spices and vegetables. Georgian cuisine is famous for its skillful combinations, so after cooking, you can taste delicious meat with eggplants and tomatoes. The peculiarity is the 3-hour stewing, during which the components simmer in their own juices.

Ingredients:

• lamb - 750 g;
• lard - 100 g;
• eggplant - 2 pcs.;
• tomatoes - 4 pcs.;
• broth - 500 ml;
• hot pepper - 1 pc.;
• onion - 1 pc.

Preparation

1. Fry the lamb pieces in lard.
2. Add onion.
3. Remove the lard, add eggplants, tomatoes and peppers.
4. Pour in the broth and cook stewed eggplants with tomatoes for 3 hours until the meat is completely softened.

Beef stew with eggplant - nutritious and healthy dish. Red meat, especially stringy cuts that are not suitable for frying, are ideal for slow simmering with vegetables, during which the beef is perfectly tenderized and satiating vegetable broth with your own taste. For such a recipe, pieces of meat from even an old animal can be suitable; you just need to extend the stewing time.

Ingredients:

• beef - 800 g;
• eggplant - 600 g;
• tomatoes - 500 g;
• chili pepper - 1/2 pcs.;
• onion - 1 pc.;
• potatoes - 350 g;
• oil - 40 ml;
• water - 250 ml;
• cilantro - a handful.

Preparation

1. Slice the beef and fry in a thick-walled cauldron.
2. Top with onion rings and potatoes.
3. Pour in water and simmer for 15 minutes.
4. Add eggplant, tomatoes and peppers.
5. Cook the meat stew with eggplant and tomatoes for 45 minutes.
6. Garnish with herbs and let it brew.

Chicken breast with eggplant and tomatoes is a popular dish. The combination of chicken and eggplant came from the East and is successfully replicated in many cuisines around the world. Fresh vegetables are able to perfectly absorb the aromas of spices, so it’s easy to prepare a spicy Moroccan tagine from them, just by seasoning the chicken and vegetables with a handful of spices and garlic.

Ingredients:

• chicken fillet - 500 g;
• eggplants - 300 g;
• tomatoes - 300 g;
• onion - 1 pc.;
• clove of garlic - 3 pcs.;
• turmeric - 5 g;
• canned lemons - 60 g;
• oil - 45 ml.

Preparation

1. Fry the coarsely chopped fillet with onions.
2. Add eggplants and simmer for 5 minutes.
3. Blanch the tomatoes, remove the skin and puree.
4. Add the mixture to the eggplants, season and simmer for 15 minutes.
5. Season with garlic and lemon pulp.

And there are a variety of recipes for vegetables. The most popular is with pork. The advantage of the dish is the speed of preparation. The pork is quickly fried in a frying pan, and after 10 minutes it is stewed with eggplants in tomato puree. Short-term processing method and good combination with vegetables keep the meat juicy and soft.

Ingredients:

• eggplants - 3 pcs.;
• pork - 400 g;
• tomatoes - 2 pcs.;
• sweet pepper - 1 pc.;
• onion - 1 pc.;
• oil - 60 ml;
• sugar - 10 g.

Preparation

1. Fry the pork pieces with onions until golden brown.
2. Add pepper slices, eggplants and simmer for 5 minutes.
3. Puree the tomatoes and combine with the meat.
4. Add sugar and simmer for 10 minutes.

The recipe for stewed eggplants with vegetables will satisfy any diet menu. Vegetables contain plant fibers and cellulose, which, with prolonged heat treatment, are easily absorbed by the body. Often, vegetables only benefit from being combined with various sauces. The easiest way to add juiciness and avoid extra calories is to stew them in sour cream.

Ingredients:

• eggplants - 2 pcs.;
• zucchini - 1 pc.;
• tomatoes - 2 pcs.;
• sour cream - 200 g;
• parsley - a handful.

Preparation

1. Chop the eggplants, zucchini and tomatoes, lay them in layers and simmer covered for 6 minutes.
2. Add sour cream and simmer for another 3 minutes.
3. Garnish stewed zucchini with eggplants and tomatoes with herbs.

A side dish of eggplants and tomatoes with mushrooms will delight not only fasters and vegetarians, but also inveterate meat eaters. The taste and texture properties of eggplants and mushrooms are similar to meat, thanks to this you can qualitatively and cheaply diversify your daily menu with light and healthy food without animal products. The dish is equally tasty both hot and chilled.

Ingredients:

• eggplants - 2 pcs.;
• champignons - 350 g;
• tomatoes - 3 pcs.;
• onion - 1 pc.;
• clove of garlic - 4 pcs.

Preparation

1. Fry the champignons and onions.
2. Add tomatoes and eggplant slices.
3. Cook covered for 20 minutes.
4. Stewed lean eggplants with tomatoes, season with garlic.

Bell pepper and tomato will acquire an unforgettable taste if you prepare Georgian ajapsandali. Absolutely lean vegetable dish combined all the Georgian flavor contained in traditional spices and a perfect combination of vegetables. The latter are laid out in layers in a certain sequence.

Ingredients:

• eggplants - 400 g;
• tomatoes - 300 g;
• bell pepper - 200 g;
• clove of garlic - 5 pcs.;
• hops-suneli - 5 g;
• coriander - 5 g;
• carrots - 1 pc.;
• onion - 1 pc.

Preparation

1. Chop and fry the vegetables.
2. Layer: eggplants, peppers, onions and carrots.
3. Pour over the pureed tomatoes, season with spices and garlic.
4. Simmer for 15 minutes.

Stewed with peppers in a slow cooker belongs to the category of “couldn’t be simpler” recipes. The housewife only needs to chop the vegetables and place them in the bowl, setting the “Stew” for half an hour. Thanks to uniform simmering in the slow cooker, the vegetables turn out juicy, aromatic, and hold their shape perfectly even without being fried.

Cooking any stew begins with the simplest step - the vegetables need to be prepared, that is, peeled and chopped.

Peel and cut young small zucchini into cubes approximately 1 by 1 cm in size. Why young? They still have soft, unripe seeds that do not need to be removed, so such zucchini are easy to process - that is, cut whole without removing the middle. Place the zucchini in a saucepan, into which we first pour 2 tbsp. l. olive oil.

We also peel and cut the young eggplants into cubes. The eggplants in our dish are salted, so we’ll take three of them to make the taste more intense.

Many recipes recommend sprinkling eggplants with salt before cooking to remove excess bitterness from them. In this case, I did not do this - because young vegetables with elastic skin, without cracks and dents, will not be bitter anyway. Only old, stale fruits are bitter; for them, yes, such a procedure would be appropriate.

We send the eggplants to the zucchini.

Peel and cut the carrots into small cubes.

We also clean and cut the onion into half rings.

Turn on medium heat (5-6 on a scale from 1 to 9) and simmer the vegetables until tender.

About readiness. It is easy to determine - as soon as all the vegetables become soft, you can turn it off. This usually takes about 30 minutes.

About the juice. This particular dish is best stewed with the lid open, since all the dominant products - zucchini, eggplant, and tomatoes - release a lot of juice. With the lid open, it will evaporate more intensely, and the vegetables will not cook or soften.

And if, for example, you add potatoes to the stew, then it is better to cover the lid - the potatoes practically do not release any juice, so it is better to simmer them with the lid closed so that they do not dry out and burn.

If you decide to add cabbage to the stew (in this case, it is better to remove the eggplant, as well as the garlic - they will be superfluous), then the lid should also be covered, because the cabbage spirit hovering around the apartment is not the most pleasant.

About stirring. Vegetables need to be stirred periodically. Stir them every 10 minutes, without fanaticism, trying to send the least finished pieces to the bottom of the pan.

From the point about stirring, the point about salt flows smoothly. To avoid oversalting the dish, I salt it three times. That is, once I sprinkle a thin layer over the entire area of ​​the stew, then mix the vegetables. Then two more times, after each time I mix it. This way the dish turns out moderately and evenly salted.

I usually pepper it once in the same way - over the entire surface, and then mix it.

A little more about cooking time. You can first chop the vegetables and then turn on the stove, or you can turn it on immediately as soon as you put the first batch of vegetables in the saucepan - this will reduce the total cooking time a little.

Then, when adding new chopped products, do not forget to stir the stew each time so that the “newbies” immediately end up at the bottom, where it’s hotter.

Due to my phlegmatic temperament, I prefer not to fuss and first chop everything thoroughly, and then put the saucepan on the fire and go about my business, returning periodically to stir and add salt to the stew.

In the summer, when the period of abundance of eggplants begins, you involuntarily ask yourself the question - from healthy vegetable? We offer great recipe— eggplants stewed in a frying pan with tomatoes and garlic. Let's add bell pepper, and chopped garlic almost at the very end, so that the garlic aroma does not get lost in the bouquet of vegetable odors. Eggplants stewed with tomatoes can be served hot or cold, on their own, or as a side dish. The dish turns out juicy, divinely aromatic and very tasty, and nothing needs to be said about the ease of preparation. That’s why we cook and treat our relatives to this bright vegetable dish.

Ingredients

How to cook stewed eggplants with tomatoes and garlic

1. Wash the eggplants, remove the edges and cut into round halves. Place the chopped eggplants in a deep bowl and sprinkle with coarse salt. Set the cup aside for 20 minutes. Salt will remove all the bitterness that is present in the eggplants.
   
2. Cut the bell pepper into oblong strips, and chop the onion either into half rings or quarter rings.
   
3. Remove the skin from fleshy tomatoes (required) and cut into medium cubes.
   
4. Take a suitable frying pan, pour a little oil and brown the onion until golden.
   
5. Then add straws to the onion bell pepper. Fry for just a couple more minutes and transfer to a separate cup.
   
6. We wash the eggplants to remove any remaining salt and place them on a sieve to drain all excess moisture. Then fry the eggplants until golden brown. To prevent the eggplant slices from softening ahead of time, we do not use a lid when frying.
   
7. Add chopped tomatoes to the rosy eggplants. Mix.
   
8. As soon as the tomatoes release their juice (this will happen in just a couple of minutes), add the onions and peppers to the pan. Stir, seasoning the assorted vegetables with salt, pepper and spices. When adding salt, take into account that the eggplants have already had contact with salt. Cover with a lid and simmer over low heat for about 15 minutes.
   
9. Then add chopped garlic (chopped, not crushed) and chopped parsley. Mix carefully and give vegetable stew Simmer for another 5 minutes and turn off.
   
   
10. We serve stewed eggplants with tomatoes and garlic warm, although this dish still tastes just as incomparable when cold.
    

Oksana DYMNAREVA, specially for Lady-Chef.Ru