Or blue, as they are affectionately called by the people for the rich color of the peel, - distant exotic India. In Europe, and then in Russia - its Caucasian provinces - at first the vegetable was grown and used as a table decoration. And only towards the end of the 19th century they began to actively use it in our food. Now eggplants are an integral part of all kinds of salads, stews, and various kinds of caviar. Yes, and independent snacks from it are made by mistress-craftswomen such that you will lick your fingers. We will talk about them today.

For lovers of spicy

The simplest spicy one, with a spicy garlic taste and aroma, will be prepared by you in no time. For her, all you need is, in addition to the main vegetable, more garlic, a few pods of hot pepper and salt for the brine. The main condition: little blue ones should be young, not overripe.

Prepares spicy like this. Cut off the stalks of vegetables. Dip them in boiling water for 10 minutes to blanch. After that, each eggplant should be chopped in several places with a fork and put under a press for half a day so that the bitterness comes out well. To get a spicy eggplant appetizer according to your tastes, you will need about 4-5 (or more) cloves of garlic for each blue one. Grind them and stuff the vegetables pulled out from the press. Then put them in a saucepan, fill with brine, put oppression.

The filling, in which the spicy eggplant snack should be, is done as follows: dissolve 2 and a half tablespoons of salt in each liter of water. Cut the hot pepper pods into pieces and add to the brine. Soak the blue ones in the fill for 10-12 days. Then they can be cut into slices or tongues and served, sprinkled with fresh herbs and garnished with slices of fresh tomatoes. If you want to preserve such spicy eggplants, the appetizer for the winter is laid out in liter jars and sterilized for 20 minutes. Then roll up, turn upside down, wrap and let cool.

Eggplant sauté

Eggplant sauté will become a real lifesaver for you - a very tasty, appetizing, true decoration of the table. This is the wonderful pungent one that you will now recognize.

For 10 kg of the main product you need: 7 kg of bell pepper, 100-120 g of hot red pepper in pods, about the same amount of salt, 300 g of garlic and a liter of sunflower oil. Plus vinegar 6% - one and a half glasses. By the way, this eggplant appetizer "Sharp tongues" is called differently. It is really picky, so if you want to soften the taste sensations, you can slightly reduce the amount of spices. So, wash the blue ones and cut into oval slices (tongues) 2 cm thick. Salt them and leave for 20 minutes to release the bitterness. Then squeeze lightly. Turn the bell peppers and spices through a meat grinder, pour in the vinegar. Fry the eggplants in a pan until tender. Then dip each tongue generously in vegetable puree and place tightly in prepared jars. Pour in a little spicy mass between the layers of eggplant. Add vegetable oil to each jar at the end and sterilize for 15 minutes, then close.

Eggplant with pepper and herbs

Another great dish will be one of your favorite snacks if you try it. These are herbs, bell peppers and spices.

The consumption of products is as follows: half a liter of oil, one and a half kg of bell pepper, 350-400 g of garlic, 150 g of fresh dill and parsley, hot pepper. For the marinade, take 150 g of salt and 120 g of fruit vinegar for one and a half liters of water.

The blue ones need to be peeled, cut into cubes, add salt and wait half an hour for the bitterness to come out. Then fry and let cool. Finely chop the greens, garlic, cut both types of pepper into small strips each separately, peeling them off. Cook the marinade, adding salt and vinegar to boiling water, wait for it to cool. Now do this: put eggplants, herbs, and other ingredients in layers in a saucepan. Pour everything with marinade, put oppression on top and leave for a day. Then mix the ingredients of the salad, put in jars, sterilize for 15 minutes, roll up.

Spicy sweet and sour eggplants

And finally, such a nice recipe, however, is also very spicy.

For it, prepare about 120-130 g of oil, 3 heads of garlic, a liter of water, 50 g of fruit vinegar, 3 rounded tablespoons of sugar.

Cut the eggplants with the peel into circles or tongues, salt, wait until the bitterness comes out. Chop the garlic finely. Boil water, add vinegar and sugar. Cook in the marinade in portions of blue, remove and put on a sieve or in a colander to drain the liquid. Next, fry them until light golden brown and put in jars, sprinkling with garlic. Season with the marinade in which the blue ones were cooked, sterilize for 10 minutes and cover.

Eggplants, or, as they are often called, blue, are considered truly versatile and extraordinary vegetables. First, they themselves are endowed with a unique rich taste with moderate pungency. Secondly, there are a lot of recipes with blue ones, including soups, salads, preserves, and there are a lot of ways to make snacks from blue ones. This vegetable also goes well with many foods. Eggplant appetizer is also appreciated for its low calorie content. These snacks can be consumed by those who are watching their weight. Moreover, these snacks have a spicy and pungent taste, which is a rarity for dietary meals... And you can talk endlessly about the nutritional value and other advantages of these snacks. That's why delicious snacks eggplant is better to taste once than describe their amazing taste. Moreover, it is not so important how to prepare an eggplant appetizer - in the form of rolls or caviar, the pleasure of eating them is guaranteed to absolutely everyone. There are a great many recipes for such snacks.

An eggplant quick snack can be made different ways... And by the way, both boiled and baked and fried blue are equally good for appetizers. So, for an everyday and festive table, simple fried blue slices with mayonnaise and garlic, and pates, and sandwiches with caviar, and intricate rolls are perfect.

Cooking snacks from blue ones does not take much time, since they are prepared in a matter of minutes, like many vegetables. They are often used as an ingredient in salads. So, many vegetarians are happy to replace meat, sausage and ham in salads with blue pieces. Even a herring under a fur coat and mushrooms in a vinaigrette can be replaced with blue ones without sacrificing the taste of the finished dish. The many ways on how to make an eggplant appetizer will never confuse you. Even if there were no other products in your arsenal at the right time, you can simply bake them on the grill, sprinkling with dill sauce. As you can see, blue can be used to make not only stews, lasagne, soups, preserves or casseroles, but also a lot of great snacks.

Unfortunately, the eggplant season does not last very long, it ends around mid-autumn. Therefore, almost all housewives strive to make more preparations for the winter, and each does it according to her own special recipe. Eggplant is considered to be quite a good material for making pickled snacks, spicy and not so.

Usually, the most suitable fruits are chosen for eggplant snacks, and such are small blue-black oblong eggplants that are a little unripe. The fact is that snacks from such eggplants are the most delicate in taste than large ones, since they have much fewer seeds.

This category contains the recipes you will need to make an eggplant snack. Surely you would like to cook something new from an ordinary vegetable for a long time. Eggplant appetizer recipes with photos are collected here especially for you. Cook delicious and healthy eggplant snacks with us.

Which appetizer do you want to make first: eggplant appetizer with garlic or a tomato and garlic appetizer? We are sure that you will definitely like any of the snacks we offer. The question will be only in the priority of their preparation. So let's take a look at the options for making eggplant snacks.

For snacks, pick only blue-black, small, oblong and slightly unripe fruits. They contain fewer seeds and have a delicate taste. Pre-cut eggplants, which give off a bitterness, salt, leave under pressure for half an hour. As soon as the juice comes out, rinse the eggplants, dry with a paper towel. After processing with salt, not only the bitter juice is released, eggplants will also absorb less oil during frying. For appetizers, eggplant is stuffed with sweet peppers, tomatoes, herbs, walnuts etc. As a dressing, you can use sour cream, mayonnaise, yogurt, etc.

Eggplant snacks recipes

Eggplant appetizer with wine vinegar.

Ingredients:

Red Bell pepper- 5 items
- a pod of hot pepper
- eggplant - 5 pieces
- parsley and dill
- sugar - half a teaspoon
- salt - 3 tablespoons
- wine vinegar - a couple of teaspoons

Preparation:

1. Wash the fruits, cut into circles, sprinkle with salt, put under a press for an hour. Drain the bitter liquid, and fry the circles in sunflower oil.
2. Wash red pepper, peel, mince.
3. Add sugar, vinegar, salt, pepper.
4. Put the cooled eggplant circles on a dish, put the pepper mass, sprinkle with herbs.

You will also like it. They turn out to be amazingly tasty!

Eggplant appetizer with photo

Vegetable and eggplant appetizer in tomato sauce.

Ingredients:

Eggplant - 3 pieces
- large tomato - 3 pieces
- a clove of garlic - 5 pieces
- Bell pepper, onion- 2 pieces
- basil
- black pepper
- vegetable oil
- salt

Preparation:

1. Cut the eggplants into slices, fry.
2. Peel the tomatoes after pouring boiling water over them. Grate or mince.
3. Peel the pepper, cut into 6 or 8 pieces.
4. Peel the onion and cut the pepper into 6 or 8 pieces.
5. Fry the onion, add the pepper, fry for another 8 minutes.
6. Add chopped tomatoes to onions and peppers, simmer for 5 minutes.
7. Put the fried eggplants on the bottom of a heat-resistant dish, salt and pepper, sprinkle with chopped garlic, put a layer of tomato and vegetables. Repeat the layers until you run out of vegetables.
8. Cover the eggplants with a lid, put on low heat to simmer.
9. Sprinkle with basil leaves.

Try this one too.

Eggplant cold appetizer

Ingredients:

Bulgarian pepper, eggplant - 2 each
- a clove of garlic - 2 pieces
- lemon
- a clove of garlic - 2 pieces
- greens
- salt with black pepper
- spices

Preparation:

1. Wash the pepper and eggplant, put on a baking sheet, put in the oven, fry for about 20 minutes.
2. Remove the eggplants from the oven, peel, cut into long strips.
3. Remove the pepper from the oven after 40 minutes, peel, cut into strips.

How do you like it? They are suitable for anyone festive table.

Carrot and eggplant appetizer.

Ingredients:

Carrots - 2 pieces
- eggplant - 4 pieces
- butter - 20 g
- salt pepper
- vegetable oil

Preparation:

1. Wash the fruits, cut into cubes in a peeled state.
2. Peel the onion, wash, chop finely.
3. Wash carrots, peel, grate.
4. Wash carrots, onions, eggplants, put in a frying pan, salt, pepper, add oil, fry over medium heat, add butter, pour in a little water, simmer.

Please your household and.

Festive eggplant snacks.

Uzbek appetizer.

Ingredients:

Tomato - 3 pieces
- zucchini - 100 g
- eggplant - 400 g
- pepper, salt
- olives - 10 pieces
- olive oil - 5 tablespoons
- a bunch of parsley

Preparation:

1. Zucchini with eggplants and tomatoes, wash, peel, cut into slices, put in a frying pan, salt, pepper, pour with olive oil, simmer for about 30 minutes.
2. Add peeled olives, stir, simmer for 5 minutes, let cool.
3. Serve, garnish with parsley sprigs.

Eggplant appetizer photo recipe.

Neapolitan style eggplants.

Ingredients:

Eggplant
- flour
- salt
- tomato sauce
- grated parmesan
- vegetable oil

Preparation:

1. Select medium sized eggplants, peel, cut into 6 pieces lengthwise, add a little salt, bread in flour, fry, remove from the pan, let the oil drain.
2. Cover the bottom of the portion saucepan with a layer of cheese, pour tomato sauce, lay out half of the prepared eggplant, repeat the layers, ending with a layer of cheese.
3. Before serving, simmer for a while so that the cheese has time to melt and combine with the tomato sauce. Eggplant and cheese appetizer ready!

How do you like it?

Eggplant and eggs appetizer.

Ingredients:

Sour cream - 3 tablespoons
- egg, eggplant - 3 pieces each
- salt
- a bunch of parsley

Preparation:

1. Wash eggplants, peel, cut into cubes.
2. Peel and chop the eggs.
3. Wash greens, chop finely.
4. Put the eggplants in a frying pan, salt, add vegetable oil, fry for 7 minutes, cool, mix with eggs, season with sour cream, sprinkle with parsley, serve.

Spicy appetizer with eggplant and meat.

Ingredients:

Eggplant - 3 pieces
- boiled chicken meat - 320 g
- a clove of garlic - 2 pieces
- bitter pepper - 2 pieces
- adjika - a tablespoon
- vegetable oil
- carrots - a couple of pieces
- onion
- salt
- a loaf of rye bread

Preparation:

1. Wash carrots with eggplants, cut into strips.
2. Peel the onion, wash, cut into rings.
3. Peel and crush the garlic.
4. Pod hot pepper wash, remove seeds, chop.
5. Cut the bread into thin slices.
6. Mix eggplants with carrots, peppers, garlic, onions, put in a frying pan, simmer for five minutes, add adjika, salt, add a little adjika, mince, mix with vegetables, simmer for 3 minutes.
7. Cool the finished appetizer, put on slices of bread, serve.

Eggplant appetizer recipe for the winter.

Ingredients:

Tomatoes - 3 pieces
- eggplant - 1 kilogram
- large head garlic - 2 pieces
- sweet bell pepper
- medium chili pepper - 2 pieces
- onions, carrots - ½ kg each
- a glass of vegetable oil
- ground red pepper - a teaspoon
- sugar - one glass
- salt, vinegar - 2 tablespoons each

Preparation:

1. Wash and clean all products.
2. Prepare the cans for seaming.
3. Grate carrots, tomatoes - turn over through a meat grinder.
4. Peel the peeled sweet peppers, cut into large strips.
5. Cut the eggplants into cubes.
6. Cut the onion into half rings.
7. Chop the chili with the seeds.
8. In a saucepan, send the tomatoes with carrots, vegetable oil, simmer for 30 minutes.
9. Add chopped vegetables: onion, eggplant, bell pepper, sugar, salt.
10. Boil for 30 minutes with stirring.
11. In a saucepan, add everything hot: garlic, vinegar, black pepper, chili, boil for about ten minutes.
12. Roll up the finished assortment in jars, let cool, put away for storage.

Peacock eggplant appetizer.

Ingredients:

Vegetable oil
- processed cheese - 2 pieces
- eggplant - 2 pieces
- a clove of garlic - 3 pieces
- mayonnaise - a couple of tablespoons
- egg - 2 pieces
- medium-sized cucumber
- ground black pepper
- pitted black olives - 10 pieces
- red bell pepper - ¼ pieces

Preparation:

1. Boil the eggs, cut the eggplants into slices, fry, put on a napkin.
2. Processed cheese, boiled eggs, grate.
3. Press the garlic through a press.
4. Salt and pepper everything, stir, season with mayonnaise.
5. Cut the cucumber into thin slices.
6. Cut olives in half, pepper into quarters.
7. Lubricate each eggplant circle with a salad paste. Place a sliced ​​cucumber and a slice of olive on one end. Place a slice of pepper on the opposite end.
8. Decorate all the circles in the same way.
9. Put the prepared circles on a flat dish in the form of a peacock's tail.

It turns out very tasty and eggplant appetizer mother-in-law tongue... You can read her recipe.

Eggplant and raisin appetizer.

Ingredients:

Eggplant - 5 pieces
- a bunch of parsley
- ground cumin
- vegetable oil, raisins - 100 g each
- potatoes - 2 pieces
- salt
- hot pepper

Preparation:

1. Wash the raisins, soak for an hour in warm water.
2. Rinse the eggplants, dip in boiled water for a couple of minutes, peel, cut into cubes, fry in 5 tablespoons for 5 minutes, add raisins, fry for three minutes.
3. Wash potatoes, boil, peel, cut into cubes.
4. Wash hot pepper, remove the seed part, chop.
5. Wash parsley, chop.
6. Put raisins with eggplants in a bowl, add pepper, potatoes, parsley, salt, caraway seeds. Mix everything, season with vegetable oil, put on a dish, set for 30 minutes in the cold, serve.

We hope that you enjoyed the variety of eggplant appetizers we presented and that you have already chosen several recipes for yourself. They can be prepared for a family dinner or served on a festive table.

We cook them because we love them. The most famous dishes are probably eggplant caviar and all kinds of vegetable snacks from eggplants mixed with other vegetables. There are a myriad of recipes for cooking caviar, snacks, and other dishes from such a famous vegetable as eggplant. They are called differently. V different countries your supplements. But all this is called - recipes for cooking eggplant dishes. So:

Step-by-step recipe for making an eggplant snack

Ingredients:

• Eggplant - 3 pcs.

• Sweet pepper - 2 pcs.

• Onions - 1-2 heads
• Garlic - 3 cloves

• Tomatoes - 2 pcs.
• Salt - 1 tablespoon
• Sugar - 1.5 tablespoons

• Vegetable oil - 6 tablespoons

• Table vinegar 9% - 2-3 tablespoons

Preparation:

• Wash the eggplants, cut off the ends, cut in half and coarsely cut into slices.
• Wash the peppers, cut off the stalk, remove the partitions, cut into 4 parts lengthwise and more, cut each quarter in half, across.
• Peel the onion and chop it coarsely.
• Wash the tomatoes, remove the stalk and cut into 4-6 pieces.
• Peel the garlic and cut into 3-4 pieces.

• Place all vegetables in a large saucepan.

Prepare the fill:

• In a small bowl, mix salt, sugar, vegetable oil and vinegar.

• Mix thoroughly and pour into a saucepan with vegetables.
• Put the saucepan on high heat. As soon as the contents begin to boil, lower the temperature and leave to simmer at closed lid 25-30 minutes.

Remove the pan from heat, cool, transfer the contents to a food container with a lid and refrigerate for 12 hours.

Serve as cold appetizer or as an addition to rice or pasta.

Bon Appetit!

Baked eggplant caviar.

Ingredients:

• Eggplant - 3 pcs.

• Sweet pepper - 3 pcs.

• Tomatoes - 3 pcs. middle

• Onion - 1 head

• Garlic - 2 cloves

• Bitter pepper - 2 cm
• Vegetable oil - 2-3 tbsp.
• Salt, sugar, pepper - to taste

Preparation:

• Wash the eggplants and peppers, dry them, put them on a baking sheet and place them in the oven heated to 180 ° for 30-40 minutes.

• Remove from the oven, allow to cool and peel the eggplants, and the peppers and peels.

• Put the peeled pulp on a dish.

• Wash the tomatoes, remove the inedible stalk, cut into 4-6 pieces.
• Cut the hot pepper into very small cubes.
• Peel the onion, cut into 6-8 pieces.
• Peel the garlic.
• Prepare a deep container for eggplant caviar.

• Scroll the pulp of eggplant, peppers, onions and tomato through a meat grinder.
• Squeeze out the garlic cloves with a garlic clove.
• Add the garlic and finely chopped hot peppers to the rolled mixture.

Mix the resulting mass, add salt, sugar, pepper (to taste), vegetable oil.

The caviar is ready. Can be served at warm form with bread. You can put it in lettuce leaves, add vegetables, ham, a couple of slices, sausages to the plates. Can be eaten cold, as a seasoning for meat or any meat products. Caviar can be stored in the refrigerator for 2-3 days, so do not be afraid to make an extra one, as you will see it will not stale in the refrigerator.

Bon Appetit!

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