How to Make Crispy Fried Eggplant
Eggplant is a vegetable from the nightshade family. It contains fiber, organic acids and sugars, proteins and fats, pectin and potassium salts, copper, iron and vitamins.
Due to its properties, this vegetable improves the vital functions of the heart, removes excess fluid, working as a diuretic, stimulates the stomach, intestines and gall bladder.
Eggplant, as a wonderful regulator of acid-base balance, lowers blood cholesterol, increases hemoglobin. He has few calories - only 24 kcal per 100 g of product. Vegetable juice has bactericidal properties, so it heals wounds perfectly.
Fried eggplant with garlic, cilantro and nuts
To make delicious fried eggplants, you need to know how to choose them. First, they must be young with a shiny, thin, elastic skin that is dark blue or black. Secondly, overripe fruits have a lot of solanine, which can lead to poisoning, so refrain from buying these vegetables.
Fried eggplants are very absorbent in the oil they are cooked in. To avoid this, you must first sprinkle them with salt and set aside for 20 minutes. Then drain the liquid that has evolved and rinse the vegetable pieces. Then cook according to the recipe.
To prepare this dish, we need:
- two young vegetables;
- two cloves of garlic;
- bunch of cilantro;
- 200 grams of walnuts;
- vegetable oil;
- salt, pepper.
Let's start cooking fried eggplant with garlic:
- Cut vegetables with peels along a thin layer, salt a little. After a few minutes, rinse and fry on both sides over medium heat;
- Grind the nuts into small crumbs in a blender;
- Cut the cilantro, crush the garlic, mix with the nuts. Salt, pepper;
- We form rolls: put a spoonful of filling on each strip of vegetable, fold and fasten with toothpicks;
- Put rolls on a greased baking sheet, put them in the oven for 20 minutes. Temperature - 190 degrees.
Put the finished fried eggplant with garlic beautifully on a plate. We use fresh herbs as decoration.
Salatons of fried eggplants with garlic and tomatoes
Fried eggplants with garlic and tomatoes in the form of a salad will delight gourmets and spicy lovers.
- two eggplants;
- four tomatoes;
- two sweet peppers;
- onions and garlic;
- vegetable oil and a spoonful of wine vinegar;
- parsley and cilantro;
- salt and pepper.
Cut the main vegetable of our salad into circles and salt. After 15 minutes, rinse with water. Fry over low heat until tender. Studying.
Then fry the onion, one pepper, cut into strips, cool. We cut the second peppers and tomatoes.
Put all the ingredients in a salad bowl, season with oil, vinegar, pepper, salt and garlic, crushed through a press. Mix well. Sprinkle with chopped herbs on top.
Fried eggplants with vegetables
Fried eggplants are a great snack, especially with mixed vegetables.
So, you need to have:
- 4 eggplants;
- 3 tomatoes;
- 2 sweet peppers;
- 2 carrots;
- vegetable and olive oils.
It's a pleasure to cook such a dish. And with vegetables it will taste wonderful. Your kitchen will be filled with truly delicious flavors!
Cut the eggplants into circles, salt, then lightly fry in flour in vegetable oil. Place on paper towels to remove excess oil.
Cut vegetables as thin as possible in the form of strips, add sugar, salt, garlic to taste, simmer a little in olive oil.
Put fried eggplants beautifully on a large plate. Upstairs vegetables with herbs. Fried eggplants with vegetables are ready.
Fried eggplants for the winter
Winter cold, cold season, when you want to feel the taste of summer, sun and warmth. You involuntarily remember the abundance of various vegetables and fruits.
Of course, there are a lot of things in stores, but vegetables grown in greenhouses do not have the same taste and smell as in the garden under the sun. Therefore, we will try to save fried eggplants for the winter. Wash vegetables under running water, dry them well so that there is no excess liquid. Then cut into rings with peel, thickness about 0.7 cm. Salt.
We are waiting a bit, let the bitterness we do not need go away. We drain the liquid that the vegetables started. Heat a frying pan with oil, fry on both sides until golden brown and cooked.
Cover the cutting board or tray with cling film, put cooled fried eggplants on it, but so that they do not touch or put a film between them.
We put it in the freezer. As soon as they are frozen, we transfer to sealed bags in portions. Now we have something to please our relatives in winter. Only they need to be served with garlic dressing.
Canned Fried Eggplants for the winter with garlic
- 2 kg of vegetables;
- 3 heads of garlic;
- a spoonful of salt;
- 1/2 spoon of sugar;
- 1/2 cup vinegar;
- 1 or 2 cups vegetable oil.
We fry vegetables in circles until tender. Cut the garlic into plates, mix with salt, sugar, bite, butter (while with half a glass).
Put the vegetables tightly into the pre-sterilized jars. Distribute the marinade evenly over all the jars. If it is not enough, then add oil.
Cover with lids. We sterilize after boiling water for 15 minutes. Roll up, cover with a blanket.
Bon appetite all year round!