You can cook so much from eggplant! But especially cold snacks are held in high esteem. They can be put on a festive table or used for a modest family dinner.
Eggplant Cold Appetizers - General Cooking Principles
Now bred eggplant varieties that are not bitter. But bitter vegetables are very common. Before cooking, they need to be sprinkled with salt or soaked in cold saline. It takes no more than 15-20 minutes. Typically, eggplant is fried in oil, then combined with other products.
What are eggplants combined with:
• all types of vegetables and mushrooms;
• cheese, eggs;
• mayonnaise, sour cream;
• meat, poultry.
Cold snacks are often prepared without the addition of meat products. But sometimes they are found in Korean cuisine. Eggplants love spices and herbs. Almost all recipes have garlic, parsley or cilantro, pepper, nuts. It is these ingredients that ennoble the vegetable, which in itself does not have a bright taste.
Cold eggplant appetizer with tomatoes and garlic
To prepare this hungry eggplant appetizer, you can use both sour cream and mayonnaise. They are needed for garlic sauce. Oil for frying any refined.
Ingredients
• 3 eggplants;
• 3 tomatoes;
• 150 g of mayonnaise;
• 0.5 cups flour;
• 3-4 cloves of garlic;
• salt, frying oil;
• a small bunch of fresh parsley.
Cooking
1. Rinse the eggplant, cut each vegetable along the plates, make the thickness no more than four millimeters. Pour all the pieces with salt, leave for fifteen minutes.
2. Prepare the sauce. To do this, mix mayonnaise or sour cream with garlic, add chopped herbs, stir.
3. Wash eggplant from salt, squeeze.
4. Pour a little oil into the pan. Eggplant can absorb fat no matter how much it is added. Therefore, to make a thick layer does not make sense. We put on the stove.
5. Roll the eggplant in flour, put the plates in a preheated pan, as much as you like. First fry on one side, then turn and brown the second side. Cooking all the pieces.
6. Cut the tomato in half, remove the green part, cut it in half and again. It should be triangular pieces.
7. Each fried eggplant is greased with sauce. If it is on mayonnaise, then you can do it immediately after frying. If sour cream is used, then eggplant should be cooled.
8. Put a slice of tomato, roll it up, transfer to a dish. Repeat with all other vegetables.
Satsivi eggplant cold appetizer
This is just one of the options for Georgian eggplant cold appetizers. The obligatory ingredient of the dish is walnuts. They can not be replaced in Satsivi.
Ingredients
• 200 grams of nuts;
• 600 grams of young eggplant;
• 1 large bunch of cilantro;
• onion head;
• a couple of cloves of garlic;
• hops-suneli, saffron to taste;
• frying oil;
• 20 ml of 3% vinegar.
Cooking
1. If the eggplant skin is not very tender, it is best to clean them immediately. We cut along the plates, as in the previous recipe. Soak if necessary.
2. Fry the slices until cooked in a skillet. Leave in a bowl, let cool.
3. Put nuts on another pan and dry them a little.
4. We shift the nuts into a blender, grind well until smooth, large pieces should not remain.
5. Peel the onion and garlic, rinse the cilantro and chop together. Sometimes the onions are separately fried or stewed with water. If you do not like the taste of raw vegetables, then you can do so.
6. We shift the vegetables to the nuts, stir, put a pinch of saffron, add the seasoning of hops-suneli, pepper to taste. Stir until smooth, season with vinegar.
7. Grease each eggplant on both sides with the cooked nut mass. We turn it in half or in three parts, put it in a container on top of each other. The remaining sauce, if any, is poured on top.
8. Close the container, leave satsivi in the refrigerator for a couple of hours.
Korean-style aubergine eggplant with carrots
The recipe is very quick and easy to prepare snacks, which miraculously stands in the refrigerator for a couple of days, this only makes it tastier. We take all products in equal amounts.
Ingredients
• three eggplants;
• three carrots;
• three peppers;
• three cloves of garlic;
• 1 tsp seasonings for Korean carrots;
• 100 ml of oil.
Cooking
1. Cut the eggplant in large strips or sticks. If bitterness is present, then fill it with salted water, let it stand.
2. Cut into large strips sweet Bulgarian peppers, slightly add.
3. Rub the carrots into strips. We use a special grater for Korean snacks or a knife. Spread on pepper.
4. Now chop the garlic. Pour over carrots and send Korean spices there. Since the eggplant is soaked, we will not add salt anymore.
5. Rinse the eggplant, squeeze.
6. Pour oil into a large skillet, heat.
7. Put all the eggplants at once and fry on the strongest fire for about four minutes, stir regularly so that nothing burns. It is not necessary to cover the pan, otherwise the pieces will fall apart.
8. Put the eggplant on the carrot, cover the bowl. Leave on for 30-40 minutes until the eggplants have cooled.
9. Open the snack, stir and refrigerate for another hour. If necessary, you can add salt or hot pepper.
Cold eggplant "Fake mushrooms"
A variant of simply amazing cold eggplant appetizers that cannot be distinguished from mushrooms. For cooking, you need one mushroom cube for the broth.
Ingredients
• two eggplants;
• three eggs;
• oil and salt;
• bouillon cube;
• onion.
Cooking
1. Peel the eggplant, remove the skin thinly, you can use a vegetable knife. We cut the flesh into small cubes or cubes, depending on what shape the "mushrooms" want to get.
2. Beat the eggs with a fork, add the bouillon cube to them, first you need to thoroughly knead it.
3. Transfer the eggs to the eggplant, stir, cover the bowl. It takes about an hour for the vegetable to soak in eggs. Stir occasionally to pick up the pieces from the bottom.
4. Cut the onion, put it in a pan with butter. Fry until transparent.
5. Spread the eggplant slices to the onion, cook together over medium heat for about ten minutes, stir regularly.
6. Take out the snack in a bowl, cool. Decorate with herbs, serve cold.
Cold eggplant appetizer "Caviar"
Recipe for vegetable caviar from eggplant and other vegetables. This appetizer can be used for sandwiches, wrapped in pita bread.
Ingredients
• 3 eggplants;
• 100 g of onion;
• 100 g carrots;
• 1 tsp vinegar
• 100 g of pepper;
• 4 tbsp. l oils;
• 3 cloves of garlic;
• 2 tomatoes.
Cooking
1. Peel all vegetables. Cut eggplant into small cubes, sprinkle with salt, leave for 20 minutes.
2. Pour vegetable oil into a large stewpan, put on a stove.
3. Chop onion, pour into oil, start frying.
4. Cut the carrots, add to the onion, continue frying together.
5. In a minute add chopped bell pepper. Stir thoroughly, cook until soft.
6. Add cold water to the eggplant, rinse well, squeeze and pour into the bulk. Fry with vegetables for a couple of minutes.
7. Grate tomatoes, discard skins.
8. Pour the tomato to the vegetables, stir, cover the stewpan and simmer the caviar over low heat until cooked. When pressed into pieces, the vegetables should fall apart. At the end, we add chopped garlic.
9. Open the stewpan, take the crush and slightly knead the pieces. We cool caviar, serve cold.
Cold eggplant appetizer with pepper in an egg
A wonderful way to fry eggplant in an egg. It does not allow to absorb a lot of oil and a golden brown crust appears on the pieces very quickly.
Ingredients
• 2-3 eggplant;
• a bunch of dill;
• 4 bell peppers;
• 4 cloves of garlic;
• 3 eggs;
• butter.
Cooking
1. Cut the eggplant in circles to 0.5 cm. If necessary, pre-soak.
2. Beat eggs with a fork, nothing needs to be added.
3. Wet each piece of eggplant in the egg, put it in a pan and fry on both sides.
4. Free peppers from seeds, cut into large pieces, put in a blender. Add to it garlic, herbs and chop together. It will create a fragrant mass.
5. Grease each eggplant with pepper sauce, put in a jar on top of each other, and compact. Let it brew in a cool place for a couple of hours.
Pickled eggplant cold appetizer
Eggplant recipe for quick pickling. It turns out a wonderful snack for vodka or a wonderful addition to potatoes, pilaf and other main dishes.
Ingredients
• 1200 grams of eggplant;
• 1 large carrot;
• 3 large sweet peppers;
• onion head;
• one hot pepper;
• head of garlic;
• a bunch of parsley;
• salt and sugar, 2 tsp;
• 5 tablespoons of vinegar 9%;
• 8 tablespoons of oil.
Cooking
1. Cut off the ends of the eggplant, chop with a fork in several places, put the steamers in a pan and boil for 10 minutes. Cool, cut into circles.
2. Peel all vegetables, cut into strips, except for hot pepper, garlic and parsley. We chop them finely.
3. Add vinegar, salt and granulated sugar to the vegetables, mash hands. Pour with vegetable oil, stir the resulting salad.
4. Put a little salad on the bottom of the container or jar, then a layer of eggplant, then vegetables and eggplant again. Putting the whole appetizer.
5. Close, remove in the refrigerator to marinate for five hours.
Eggplant Cold Appetizers - Tips & Tricks
• If you don’t want to fry eggplant or are confused by the amount of oil that they absorb, you can put the pieces on a baking sheet, lightly grease, bake until cooked in the oven. Next, use the prescription slices.
• Another way to cook low-fat eggplant is grilling. For a beautiful crust, before laying on the grill, it is recommended to spray the slices with olive oil.
