Eggplant appetizer on the festive table. Recipes with photos

The content of the article

• How to cook
• Preparation of products for cold dishes and snacks
• Recipe
• Rolls
• Salad
• With cheese and garlic
• Rolls
• With garlic
• Twinkle
• With tomatoes
• Cold appetizer
• Peacock tail
• Mother-in-law’s tongue
• Cooking secrets

At the festive table there are always several categories of dishes, and it all starts with hot and cold snacks. Mostly they are vegetable – fresh eggplants are good for this. How to cook them correctly and quickly, and is it possible to make tasty winter preparations with them?

How to cook

Under this general concept, according to professionals, almost any dish can be hidden, the basis of which is blue. Salads, pickled vegetables, rolls, small sandwiches, caviar, stuffed halves, with and without heat treatment. The only thing that is invariable is the preparation of appetizers from eggplant is mostly short-lived, and the dish itself is simple in terms of a set of products. It can be served both hot and cold..

Preparation of products for cold dishes and snacks

For most components, no special manipulations are necessary, but the main component of the snack requires special attention to itself:

1. First of all, the eggplant is removed from the eggplant, cut according to the recipe and salted abundantly.
2. When the juice comes out, they need to be rinsed very well.
3. After slices should be heat treated: fry, bake or boil. Do not eat them raw.

Recipe

Thanks to the ideas for using and serving the little blue ones discussed below, you will see that there can be absolutely any eggplant appetizer. In addition to dishes that are immediately served to the table, it can also be a winter preparation, and some varieties are so nutritious that no additions are needed. Here you will surely find your recipe, and photos of the final result will help to determine it..

Rolls

One of the classic ways to make a simple tasty dish with blue ones, which can be served as a snack – rolls. For the filling, they take any components – from sausage, meat or fish to vegetables and unsweetened fruits, cottage cheese, cheese. If the combination of meat and mushrooms below is perceived to be difficult for you, you can only make eggplant rolls with vegetables and the addition of fried / stewed mushrooms. On the table, such an appetizer will look no worse.

Ingredients:

• eggplant – 2 pcs.;
• chicken breast – 150 g;
• frozen mushrooms – 100 g;
• vegetable oil;
• bulb;
• a bunch of dill;
• salt, ground pepper.

Cooking method:

1. Chop the onion and fry until transparent. Add chopped mushrooms. Cook until liquid evaporates..
2. Boil chicken breast in salted water. You can throw any spices there for a brighter taste of meat. Cool, dice.
3. Wash the blue ones, cut lengthwise into long strips. To salt. Allow to stand for half an hour. Rinse out.
4. Mix the components of the filling (mushrooms, onions, chicken, dill), lay on the edge of each eggplant “path”. Roll up the roll, stab with a toothpick.

Salad

This appetizer belongs to the Armenian cuisine and is famous for the simplicity of its preparation. A short list of products, an easy algorithm of actions, the minimum amount of time spent – the recipe was created to help the hostess when visiting unexpected guests. Fragrant and juicy Armenian eggplant salad is worth trying to cook it.

Ingredients:

• eggplant;
• tomatoes – 2 pcs.;
• Sweet pepper;
• bulb;
• salt, ground pepper;
• cooking oil.

Cooking method:

1. Cut the washed blue ones into circles, add salt and rinse in half an hour.
2. Cut into cubes, fry with chopped onions (about 15-17 minutes).
3. Chop pepper, add slices of tomatoes, fried eggplant. Mix.
4. Season the Armenian appetizer with vinegar, sprinkle with herbs, pepper before serving.

With cheese and garlic

This recipe offers not only a portioned hot appetizer, but also a great addition to any meat / fish dish. You should definitely find out how to cook such little blue ones – they have every chance to become your favorite dish. A special charm is given to him by the ability to carry out all manipulations with the help of a multicooker, which saves the hostess’s strength.

Ingredients:

• medium eggplant;
• carrot;
• a tomato;
• semi-hard cheese – 70 g;
• clove of garlic;
• sour cream – 4 tbsp. l .;
• a pinch of oregano;
• salt, oil.

Cooking method:

1. Wash the blue, cut diagonally into slices. Salt, rinse in half an hour.
2. Grate carrots, fry in a slow cooker. To seize.
3. Lay eggplant slices on the bottom, cover with carrots, tomato slices.
4. Make a sauce: beat sour cream with oregano, grated garlic and a pinch of salt. Pour them the base of the snack.
5. Cook on “baking” for half an hour. Add grated cheese, hold in the same mode for 5-6 minutes.

Rolls

This appetizer is almost a delicacy: walnuts, spicy sauce, Italian airy ricotta – you can’t resist the sample. Delicate eggplant rolls with cheese served cold. They go well with any herbs and herbs, are well complemented by dry white wine. If desired, they can be combined with pasta to make a hearty meal for a festive dinner.

Ingredients:

• large eggplants – 2 pcs.;
• ricotta 40% – 120 g;
• walnuts – 35 g;
• olive oil;
• balsamic sauce;
• dry herbs, salt.

Cooking method:

1. The washed blue ones cut lengthwise into plates, salt. After half an hour, rinse several times.
2. Lubricate with oil, spread over the grate. Bake for 15-17 minutes, oven temperature – 190 degrees.
3. Warm the nuts in a dry frying pan, crush. Mix with ricotta, dry herbs.
4. Cool the baked eggplant plate. Finely distribute the filling in half of each.
5. Minimize, sprinkle with sauce. Cool to serving.

With garlic

Most of the blue-based appetizers are fried, especially when it comes to rolls, for which such heat treatment is required. For those who are afraid to make too fat a dish, the stage with frying can be replaced by baking – they need to be kept in the oven for only 15-20 minutes. If you are not clear how to wrap, focus on the photos attached to the recipe.

Ingredients:

• large eggplants – 2 pcs.;
• soft cheese – 30 g;
• hard cheese – 30 g;
• cloves of garlic – 3 pcs.;
• a bunch of greenery;
• egg of the highest. Cat .;
• salt pepper;
• cooking oil.

Cooking method:

1. Cut the little blue ones longitudinally into thin flexible plates. Make sure that they do not shine, otherwise they will tear when stuffed.
2. Grease each plate with oil, fry in a dry hot pan until blush is done in portions.
3. At the end of frying, lay the eggplant plates on top of each other, cover, let stand for 7-10 minutes.
4. Grate both types of cheese, boil soft-boiled egg and grind too. Pepper, mix with torn herbs, garlic, pressed through a press.
5. Spread the filling on the very edge of the eggplant plate. Roll up, pin with a toothpick. Serve after cooling..

Twinkle

This spicy appetizer for winter is for the lover and owner of a strong stomach. The brightness of piquancy can be varied by the amount of chili pepper: according to the original recipe, the whole pod with seeds is used, but you can limit yourself only to the spout. The proportion of vinegar also varies – sterilization is responsible for storage in winter, completing the process of preparing snacks.

Ingredients:

• eggplant – 900 g;
• Bulgarian peppers – 2 pcs.;
• chili pepper pod;
• cloves of garlic – 3 pcs.;
• vinegar 9% – 1 tbsp. l .;
• olive oil for frying;
• salt.

Cooking method:

1. Cut the pods of peppers, remove seeds from them. Scroll through a meat grinder (both sharp and Bulgarian). Chile seeds can also be added if desired – a very spicy eggplant appetizer is obtained.
2. Add chopped garlic, mix.
3. Blue cut into thick circles. Fry.
4. Fill small jars with them, alternating with spicy dressing.
5. Pour vinegar, sterilize for several minutes. Roll up the covers.

With tomatoes

An alternative preparation for the winter, but with a more delicate taste and aroma. The recipe belongs to Georgian cuisine, so it has a very interesting combination of sweetness and pungency. Such an appetizer of eggplant with tomatoes will not harm the figure, so you can safely make more jars – in the winter it will fly away instantly. Be sure to keep this recipe for yourself..

Ingredients:

• eggplant – 2.2 kg;
• sweet peppers – 1 kg;
• tomatoes – 1.7 kg;
• green apples – 400 g;
• purple onion – 1 kg;
• salt – 3 tbsp. l .;
• sugar – 5 tbsp. l .;
• head of garlic;
• vegetable oil – 200 ml;
• hot pepper pod.

Cooking method:

1. Wash blue ones, cut into cubes.
2. Chop onions and peppers in half rings, tomatoes in slices. Core and cut apples like tomatoes.
3. Grind hot pepper, mix with garlic passed through a press.
4. Scroll all components of the snack in a blender. Add oil, salt, add sugar. Put out half an hour.
5. Bank out, close.

Cold appetizer

Such a composition rarely comes to mind of the hostesses – the combination of fish and blue ones is not particularly popular, although his taste qualities are excellent. A cold appetizer with eggplant is excellent! It is better to use salted red fish, which does not have to be further thermally processed, but you can also take fresh white fillet, as the recipe discussed below suggests..

Ingredients:

• eggplant – 2 pcs.;
• pollock – 700 g;
• Bulgarian peppers – 2 pcs.;
• a bunch of parsley;
• ground pepper, salt;
• lemon juice – 2 tbsp. l .;
• olive oil – 3 tbsp. l + for frying.

Cooking method:

1. Peppers cut in half, deprived of seeds, spread on a baking sheet. Bake at 200 ° C for 12-15 minutes. Cool.
2. Cut the fish into slices, fry in olive oil. Be sure to salt, cross.
3. Wash the blue ones, cut lengthwise into thick circles. Bake at 180 degrees until soft.
4. Arrange eggplant circles on a flat dish, determine chopped pepper, pieces of fish, parsley on each of them. Add the olive oil and lemon juice sauce. Chill before serving..

Peacock tail

This dish strikes at first sight with its design. Take a look at the photo – a few simple steps and you have a real bright peacock tail, which is as tasty as beautiful. If you want the peacock tail appetizer from eggplant to be dietary, do not fry them, but bake them on a wire rack. You won’t have to use flour either.

Ingredients:

• eggplant – 2 pcs.;
• cucumbers – 2 pcs.;
• round tomatoes – 3 pcs.;
• mozzarella for pizza (cylinder) – 140 g;
• black olives;
• flour, oil – for frying;
• salt.

Cooking method:

1. Washed eggplant cut into thick oval slices diagonally.
2. Salt, leave for half an hour.
3. Rinse, dry. Sprinkle with flour, fry in oil.
4. Cut mozzarella into thin slices, tomatoes into slices. Do the same with cucumbers. Cut olives in half lengthwise.
5. For each slice of eggplant, lay out circles of mozzarella, tomato, and cucumber in turn. Closer to the edge – half olives.
6. Focusing on the photograph, form a peacock tail on a plate.

Mother-in-law’s tongue

This dish has a huge number of variations, a number of which completely exclude eggplant from the recipe. Under the name “Mother-in-law’s tongue” you can find not only a cold appetizer, but also preservation, full-fledged salads. Eggplant tongues – the classic version, which is prepared in a matter of minutes and has a piquant taste. Sour cream can be replaced with mayonnaise and vice versa.

Ingredients:

• large eggplants – 2 pcs.;
• tomatoes – 2 pcs.;
• sour cream – 4 tbsp. l .;
• flour;
• frying oil;
• a bunch of greenery;
• chilli;
• salt.

Cooking method:

1. Prepare eggplant by slicing lengthwise. Sprinkle with flour. Fry in a hot pan until crust.
2. Mix torn greens with sour cream. Add hot pepper.
3. Cut the tomatoes in half circles. Put each on the edge of the eggplant plate. Top with sour cream sauce. Collapse (the principle is shown in the photo). Spread seam down on a plate.

Cooking secrets

This product is extremely capricious – the slightest mistake leads to a deterioration in its taste, so you can’t do without certain tricks:

• The structure of the blues is very porous, so they absorb all the fat they come into contact with. If you fry them, you should not pour oil into the pan – they need to process the surface of each piece.
• An alternative way to make the fried eggplant appetizer not too greasy is to dip them in batter.
• If the eggplant appetizer looks like stuffed halves, you do not need to salt them: removing the core with seeds with a spoon, you will already get rid of bitterness.