How to fry eggplants. Step-by-step recipes for cooking eggplant in a frying pan

Eggplants, close relatives of tomatoes and potatoes, are an extremely healthy product that is recommended for people suffering from diabetes, chronic kidney disease, and cardiovascular diseases. Eggplants contain vitamins B, C PP, calcium, potassium, magnesium, iron. This vegetable has the ability to improve the hematopoietic function of the spleen and bone marrow, increase hemoglobin, eliminate anemia, and normalize liver function.

The healthiest and tastiest fruits are those with blue-black shiny skin, elongated and narrow. Dishes made from eggplants are low in calories and provide long-term satiety, which makes them a desirable element of diets designed for weight loss.

How to cook fried eggplant

Dishes with fried eggplants are very popular. Before you fry eggplants, you need to know the most important secret of this purple vegetable. It lies in the fact that due to the solanine content in the fruit, eggplants have a bitter taste, which is quite easy to get rid of. To do this, before cooking, cut eggplants are placed for some time in water with added salt. Then they are squeezed out and prepared according to the chosen recipe.

To prepare fried eggplants, cut the peeled fruits into slices and remove the bitterness using the method described above. Dip the resulting circles in flour and fry in a frying pan with heated vegetable oil. When frying, the slices are turned over to ensure even cooking. After removing from the frying pan, place the eggplants on a dish and sprinkle with finely chopped garlic and herbs.

If the eggplants are young, with a delicate skin, then you don’t have to peel it before cooking. Cut slices, soaked in salt water and dried, dipped in beaten egg and placed in a heated frying pan with vegetable oil. The finished circles, laid out on a dish, are spread on top with a mixture of mayonnaise and crushed garlic, then a slice of tomato is placed.

How to combine eggplants with tomatoes and other vegetables

How to fry eggplants with other products? To prepare eggplants with tomatoes, take two medium-sized fruits, one hundred grams of strong tomatoes, two tablespoons of flour and sunflower oil, garlic, parsley, ground black pepper. Cut the peeled eggplants into circles, the thickness of which is approximately a centimeter. To remove bitterness, sprinkle vegetable slices with salt and leave for about ten minutes. The juice that is released flows off along with the bitterness. Fry the circles breaded in flour until golden brown. In a second frying pan, fry the tomato slices. Place eggplants on a dish, tomatoes on top, and crushed garlic and finely chopped herbs on top.

To prepare eggplants fried in Uzbek style, you will need one kilogram each of eggplants, onions and tomatoes, half a kilogram of sweet peppers, one and a half liters of sunflower oil, and cilantro. After eliminating the bitterness using one of the methods described above, fry the eggplant slices until a crust forms. Separately, fry the tomatoes, peppers and onions cut into rings. Place eggplants, tomatoes, onions, and peppers in layers in a saucepan or deep bowl. Repeat layers until you run out of vegetables. Add a little vegetable oil to a container filled with vegetables, sprinkle with ground pepper, and simmer for half an hour over low heat. Place the finished dish in a salad bowl and sprinkle with herbs.

Recipes for cooking fried eggplants can be improved and changed at your discretion, which will allow you to diversify the menu and get new tasty and healthy dishes every time.

Hello, Varya!

Fried eggplants can be an excellent appetizer on the holiday table or diversify our everyday table. Let's learn everything you need to know about eggplants to make our fried dish a success.

The first problem that novice cooks face is the exorbitant amount of oil that they have to use when frying these vegetables. Here are ways to deal with this problem:

• Eggplants cut into slices or pieces are dipped in batter. The beaten eggs close the pores of the vegetable pulp.
• You can not pour the oil into the frying pan, but pre-coat the vegetable pieces. Do this with your hands or with a brush. The pieces should be oiled on both sides. Frying is done in a dry frying pan. This achieves the grill effect and at the same time preserves the adored taste of eggplants fried in oil.
• Another way is to place the eggplant pucks in the microwave. You need to turn on maximum power and soak the vegetable for 5 - 7 minutes. During this time, the eggplants will reach half-cookedness, soften, release juice and become saturated with it. Now is the time to fry them - they absorb little oil, and fry in 30 seconds.

The second problem with eggplants is their bitterness. Dealing with it is also quite simple:

• Salt the vegetable cut into slices and wait 10 minutes. During this time, a little juice will drain, and the bitterness will also go away.
• Pour some water into the bowl with the eggplant slices, which will help remove excess salt and bitterness. Then the water is drained, and the eggplants are lightly squeezed out of the moisture.

Now you know the main secrets of eggplants! It's time to cook.

The easiest way to fry eggplants

Roll the eggplants prepared as mentioned above (chopped, salted, squeezed and rinsed into rings) in flour on both sides. Place the circles on a well-heated frying pan. One side is fried for about 2 - 4 minutes. until a golden brown crust forms. Fry the other side. All!

If you want to add even more flavor (and calories), you can coat the eggplant pucks with garlic. To do this, garlic cloves are passed through a press and mixed with mayonnaise. Coat the vegetable slices with this sauce and cover the top with the same fried slices. The appetizer should cool thoroughly in the refrigerator for several hours.

You can decorate the dish by placing tomatoes cut into rings on top of the fried eggplant circles. Sprinkle with herbs.

Rolls: fried eggplant with cheese and eggs

You will need:

• Eggplants - 1 - 2 pcs.;
• Egg - 1 pc.;
• Hard cheese - 50 g;
• Garlic - 2 - 3 cloves;
• Mayonnaise;
• Vegetable oil;
• Salt.

For this dish, the eggplants are first washed, removed from the stalks and cut lengthwise into thin slices 2 mm thick. The plates are sprinkled with salt (about half a teaspoon of salt per eggplant), left for 10 minutes, then washed with water and squeezed out. 3 tbsp is poured onto the plates. l. vegetable oil, mix everything by hand. Frying takes place in a dry frying pan - each side for 3 minutes. Cover the fried eggplant slices with a lid - this way they will cool and become soft. The cheese needs to be grated on a fine grater, just like a boiled egg. Mix cheese with egg, squeeze out garlic and add 2 tbsp. l. mayonnaise. Place 1 tsp on a cold plate of eggplant (on one edge). prepared mixture, and roll up. Now you need to let the appetizer stand in the refrigerator for several hours and serve. The cold appetizer is ready!

Fried Eggplant (Fried Mushroom Flavor)

Required:

• Eggplants - 3 pcs.;
• Onion - 3 pcs.;
• Eggs - 2 pcs.;
• Garlic - 4 cloves;
• Vegetable oil;
• Greenery;
• Pepper;
• Salt.

Wash the eggplants and peel them. Cut into 2x2 cm cubes. Beat the eggs in a bowl, add pepper and salt. Place the eggplant cubes into the mixture and stir until they are coated with the egg mixture. Leave to soak for 20 minutes. Cut the onion into small cubes and fry until golden brown. Drain the juice from the eggplants, place them in a frying pan with the onions, fry the vegetables, stirring them continuously. When the dish is almost ready, add crushed garlic and chopped herbs to the pan. Stir, cover and wait a few minutes.

Best regards, Galina.

Every housewife has a life-saving recipe hidden that will come to the rescue in an emergency situation, when, for example, unexpected guests arrive.

If you don’t know what kind of treat you can prepare quickly and tasty for the arrival of guests, then we will tell you how to fry eggplants in a frying pan and what to serve the appetizer with - with garlic sauce or as a dish called “mother-in-law’s tongue.”

Such a successful solution will become a real lifesaver for all occasions: the mother-in-law is visiting, the husband is hungry, the wedding anniversary - if you please, try some eggplants.

How to properly fry eggplants

Eggplants are very easy vegetables to prepare, but only if you know the nuances and secrets that they conceal.

We all know that the older the eggplant, the more likely it is to taste bitter. This feature of “nightshades” lies in the protective toxic component - solanine, which tends to accumulate in the purple skin.

And the longer a ripe eggplant hangs on a branch, the higher the concentration of solanine. However, coping with this problem is not at all difficult; you just need to perform a few simple culinary steps:

• To begin with, cut off the skin of the eggplant and remove the stem.
• Then the vegetable needs to be chopped. Here you act on a whim, or as the classic recipe dictates. To prepare a snack, the best option is to chop it into circles or longitudinal plates. For stew, the optimal cutting is into cubes or strips.
• Next, the eggplant slices need to be soaked in salted water for a few minutes, or simply sprinkled with salt and left. However, with young eggplants such a procedure is not required, in fact, just as it is not necessary to cut off the skin from them.
• After 10 minutes, the eggplants can be removed from the liquid and lightly squeezed.

In principle, already at this stage the eggplants can be fried in a frying pan. However, some photo and video recipes suggest pre-rolling them in flour, starch, egg mixture or breadcrumbs. This makes the “little blue” ones more crunchy, original and tasty.

1. It is better to fry eggplant mugs and plates over high heat for 5-7 minutes on both sides. The high temperature is due to the fact that during intense frying they will not have time to absorb a lot of fat.
2. As for eggplants cut into cubes and strips, the average temperature mode of the burner is selected for them. In this case, the blue ones should be cooked for 10 minutes, stirring regularly.

After frying, the eggplant slices must be blotted with a paper napkin to remove excess oil.

Eggplant slices in a frying pan

Ingredients

• Eggplants (young)- 2 pcs. + -
• — 40 ml + -
• — 120 ml + -
• - 4 cloves + -
• - ½ tsp. + -
• - 2 bundles + -
• - taste + -

How to fry eggplants in a frying pan with garlic

Anyone can make this lightning-fast and very tasty snack at home with their own hands. To do this, you just need to arm yourself with the necessary products, a good cast-iron frying pan and our step-by-step recipe.

For this recipe, we will take young eggplants and we will not cut off the skin from them, but simply wash them and remove the stem. After this, cut the vegetables into circles.

1. Sprinkle the eggplant slices with salt and pepper and leave them for a couple of minutes.
2. Pour a little oil into the frying pan and place the container on the stove to heat over medium heat. When the oil becomes hot, place the eggplants in it in one layer, fry them for 2-3 minutes on each side until golden. In the same way (in batches) fry all the mugs, adding oil as needed.
3. Immediately after removing from the heat, dip the finished eggplants in vinegar, sprinkle with chopped garlic, finely chopped herbs and lay them in the form of scales (put one row on top of the other, overlapping).
4. After all the eggplants are fried, moistened with vinegar, sprinkled with parsley, garlic and arranged as needed, place a flat plate on top of them and put pressure on it. The appetizer needs to sit in this form for 10 minutes.

How to fry mushroom eggplants with herbs

No, this recipe is not about a hybrid of blueberry and champignon. Here we will talk about how to cook eggplants at home so that they taste exactly like real mushrooms.

Ingredients

• Small eggplants – 5 pcs.;
• Bouillon cube with mushroom flavor – 1 pc.;
• Fresh dill herbs – 1 bunch;
• Garlic clove – 1 pc.;
• Mayonnaise – 40 g;
• Vegetable oil – 50 ml;
• Selected eggs – 2 pcs.;
• Onions – 2-3 heads;
• Extra salt - to taste;
• Semi-soft cheese – 50-80 g.

How to fry eggplants in a frying pan

1. Peel the eggplants, cut into 1.5 cm cubes and place in a deep plate, into which we also pour in the beaten eggs. (There is no need to salt the eggplants and eggs!) Mix everything thoroughly so that each piece of eggplant is moistened with the egg mixture.
2. Peel the onions and chop them into small cubes, then fry them in a frying pan in well-heated oil until golden brown.
3. Next to the onions, pour the eggplants in egg batter from the plate. With periodic stirring, bring the dish until cooked (this will take literally 10 minutes).
4. Now you can put mayonnaise, crumbled bouillon cube, crushed garlic and finely chopped dill into the frying pan. Mix everything again, sprinkle with grated cheese and cook the dish under the lid for another 5 minutes over low heat.

These are the simple, very simple and quick recipes for frying eggplants in a frying pan that we have prepared for you today. Now unexpected visitors will not take you by surprise, because you will always have these delicious “saving” dishes at your disposal in case of emergency.

Today the topic of our conversation is eggplant dishes. I want to offer you recipes on how to quickly and tasty cook this famous and popular vegetable.

When it comes to eggplants, for some reason, you immediately remember the famous Soviet comedy “Ivan Vasilyevich Changes His Profession.” How the hero of S. Kramarov, with some disdain, announced the menu of the royal table, mentioning red caviar, black caviar and loudly swallowing with relish, “Overseas eggplant caviar”, it was a very funny moment, considering that the counters at that time in stores were all lined with jars of this “overseas” delicacy.

To this day, you can see this unique culinary miracle in many stores.

Eggplant, like zucchini, is a unique vegetable, no matter how it is cooked: boiled, baked, stewed, etc.

If you suddenly want fried potatoes with mushrooms, but there are no mushrooms at home, then feel free to fry the eggplants. They have a characteristic mushroom taste.

Vegetable season is in full swing - we are preparing eggplant dishes

1. To prevent the vegetable from becoming bitter, soak it in salted cold water.
2. When preparing eggplant caviar, it is better to grind it with a ceramic knife; a metal knife and a meat grinder may cause an unpleasant aftertaste
3. Before frying, pour boiling water over the cut pieces - this will help them absorb less fat.
4. To prevent cut mugs or slices from losing their shape during frying, do not remove the skin from them.

Recipe for a delicious eggplant casserole with potatoes, tomatoes and mozzarella

Ingredients:

• 2 eggplants
• 3 medium potatoes
• 3 medium tomatoes
• 2 cloves garlic
• Mozzarella cheese
• Olive oil
• Pepper

Preparation:

Cut the vegetable lengthwise into thin strips

Lubricate each strip with a small amount of oil on both sides.

Pour oil into a heated frying pan and fry the pieces on both sides until lightly browned.

Peel the potatoes, cut into thin slices and boil a little in boiling salted water until half cooked

Drain the potatoes and rinse them with cold water.

Grease a baking dish with oil and lightly sprinkle with grated breadcrumbs

Place potato wedges between the eggplant strips

Place eggplant strips in a circle, salt to taste

Remove the core and seeds from the tomato and cut the sides into cubes.

Place the eggplant on top of the layer

Sprinkle with finely chopped garlic and pepper to taste

Grate the cheese on a coarse grater and sprinkle on top

Place the pan in an oven preheated to 200 degrees and bake until done.

Recipe for Turkish stuffed eggplants “Imam Bayaldi”

(from Turkish - “The Imam fainted”)

You will need:

• 2 eggplants
• 2 onions
• 2 tomatoes
• 1/2 green pepper
• 3 cloves garlic
• A small bunch of parsley
• Olive oil
• 1 teaspoon sugar
• Pepper

Preparation:

Peel the eggplants in strips, leaving the green stalks, cutting off the ends

After salting the water, put eggplants cut in half in it for 15 minutes to remove the bitterness.

Cut the onion into half rings, 3 mm thick

Cut the garlic into large cubes

Remove seeds from pepper and cut into medium cubes

Peel the tomatoes and cut into small cubes

Finely chop the parsley

Line a baking sheet with foil and place the eggplants, dried with a paper towel.

Coat them with oil, put them in the oven, turn on the grill function, bake for 15-20 minutes

Pour a small amount of oil into a heated frying pan, add onion and garlic, saute until semi-transparent

Add pepper, fry until pepper becomes soft

Add the tomatoes and fry, stirring until the juice has evaporated

Salt and pepper to taste, add sugar, mix thoroughly

Add parsley before removing from heat

Flatten the soft center of the eggplant with a spoon and sprinkle with a pinch of sugar.

Place the filling on top

Place in an oven preheated to 200 degrees and bake for 15-20 minutes.

Sprinkle with fresh herbs before serving

Recipe for delicious eggplant rolls

Ingredients:

• 100 g hard cheese
• eggplant
• 3 teeth garlic
• 2 tomatoes
• cucumber
• basil, parsley, dill
• mayonnaise
• vegetable oil
• Art. lie flour

Preparation:

Cut the eggplants into thin strips, add salt to taste

Beat 1 egg in a plate, add 1 tablespoon of flour, stir

Roll the strips in the egg, fry on both sides until golden brown.

Grate the cheese, squeeze the garlic through a press and mix with mayonnaise

Cut tomatoes into slices

Peel the cucumber and cut into thin slices

Coat fried strips on one side with cheese paste.

Place a tomato or cucumber on the edge, add a sprig of dill, roll into rolls

Before serving, garnish with lettuce, herbs, and cherry tomatoes.

How to cook “Boats” from eggplant with meat

Ingredients:

• 6 eggplants
• 3 onions
• 3 tomatoes
• 500 gr. minced meat
• 2 tablespoons tomato paste
• Spices

Preparation:

Fry the minced meat in a frying pan heated with oil, add 300 ml of water, fry until the water has evaporated

Cut the eggplants in half and remove the boat-shaped cores.

Cut the cut pulp, onions and tomatoes into small cubes

Alternately add onion, pulp, tomatoes, spices if desired, tomato paste and 200 ml of water to the minced meat, fry until the water evaporates

Place the boats on a greased baking sheet, salt and pepper to taste, fill with filling

Bake in an oven preheated to 190 degrees for 20 minutes

Cut the tomatoes into slices, place them on the eggplants, grate the cheese and sprinkle on top

Place the pan back in the oven for 20 minutes.

A quick and tasty recipe for eggplant like fried mushrooms

You will need:

• 4 eggplants
• 2 medium onions
• 3 cloves garlic
• 2 eggs
• Vegetable oil
• Parsley, dill
• Pepper
• Juice of half a lemon

Preparation:

Cut the eggplants into medium pieces

Beat eggs with a whisk until foamy

Pour the eggs into the chopped cubes, mix thoroughly, cover with a lid and place in the refrigerator for 1 hour.

Cut the onion into small cubes

Pass the garlic through a press

Dill and parsley to taste, finely chop

Heat a small amount of oil in a frying pan

Place the eggplants in a frying pan and fry until golden brown.

Add onion

Towards the end of frying, add salt and pepper to taste

Remove from heat, add garlic and herbs, stir

Pour lemon juice over the finished dish and let it sit for a while.

Recipe for cold appetizer of eggplant with sesame seeds, walnuts and garlic

Ingredients:

• Eggplants – 2 – 3 pcs.
• Sweet pepper – 2 pcs.
• Peeled walnuts – 1 handful
• Sesame – 1 tbsp. lie
• Garlic – 1 clove
• Olive oil – 2 tbsp. lie
• Balsamic vinegar – 1 tbsp. lie
• Arugula – bunch

Preparation:

Prick the eggplants with a fork, bake in the oven until cooked, then peel them, cut them and put them in a salad bowl.

Finely chop the walnuts and pour into a salad bowl

Add sesame seeds, olive oil

Remove seeds from pepper and cut into small cubes

Pour in balsamic vinegar

Finely chop the garlic

Mix everything thoroughly, sprinkle with arugula

Video recipe for delicious eggplants in a slow cooker

Cold eggplant caviar in Odessa style

You will need:

• 1 kg eggplant
• 500 gr. tomatoes
• 1 medium onion
• 1 bunch celery greens
• Garlic
• 3 tablespoons vegetable oil
• Pepper

Preparation:

Prick the eggplants with a toothpick and place them on a baking sheet.

Place the baking sheet in an oven preheated to 200 degrees for 20 minutes; during baking, reduce the temperature to 180-150 degrees.

Finely chop the onion

Cut the tomatoes in half and grate the cut side

Finely chop the celery, mix everything thoroughly

Cut the baked vegetable lengthwise into three parts, not completely, place it vertically, press down with a weight, leave for 30 minutes, let the bitter liquid drain out

Using a spoon, scrape the pulp from the skin of the eggplant and chop finely

Add to tomatoes, salt and pepper to taste

Pour in the oil, mix thoroughly, cover and refrigerate for 15-20 minutes.

Recipe for eggplant and garlic appetizer

Ingredients:

• 1 kg eggplant
• 3 bell peppers
• 1 bunch of dill
• 1 bunch of parsley
• 4 cloves garlic
• Hot pepper to taste
• 0.5 tablespoon salt
• 1 tablespoon sugar
• 2 tablespoons vinegar 9%

Preparation:

Peel the eggplants and cut into large pieces

Place the pieces in the oil heated in a frying pan, fry on all sides until golden brown.

Peel the pepper from seeds, add garlic, hot pepper, sugar, salt, vinegar, herbs

Grind everything in a blender

Add filling to still warm eggplants

Mix everything carefully, mix thoroughly and put in the refrigerator for 2 hours

Video eggplant recipes – 3 simple delicious eggplant dishes

Eggplants are used to prepare various dishes in national cuisines around the world; everything suggests that this vegetable is not only amazingly tasty, but also very good for health.

You can safely add various vegetables, your favorite spices and herbs to dishes with eggplants, as this will only enhance their unique taste

Try it, cook it to surprise your loved ones and friends

In terms of popularity, eggplants occupy almost the same place as bell peppers. But if cooking peppers does not cause any particular difficulties, then housewives have many questions about eggplants. Most often, they are interested in how to fry eggplants in a frying pan so that they do not soften, turn into puree, lose their shape, or become bitter.

The peculiarity of eggplants is that they are edible only at the stage of technical ripeness, while their seeds are light, soft and almost merging with the pulp.

With age, eggplants accumulate a substance dangerous to human health - solanine. By the time the seeds ripen, so much of it accumulates in eggplants that the fruits become bitter and unsuitable for consumption.

The presence of solanine can be determined by cutting a slice from an eggplant. If it darkens to a yellow-brown color when cut, it means there is a lot of this substance in it. The minimum amount of solanine causes the eggplant flesh to darken slightly.

But there are varieties of eggplant in which this substance does not accumulate even at the stage of physiological maturity. Therefore, even mature fruits can be taken for cooking.

Eggplants are used in many dishes. They are salted, pickled, stewed, baked, fried.

Fried eggplants can be served as an independent dish, or as an addition to meat, mashed potatoes, and other vegetables.

How to prepare eggplants for frying

• Use young eggplants for frying. They have thin skin that does not need to be cut off. This means that during the heat treatment the eggplants will retain the shape that you give them.
• Cut eggplants intended for frying into circles or slices about 1-1.5 cm thick. Slices of this thickness can fry well in a few minutes, do not absorb oil so much, and do not become deformed.
• If you receive slightly overgrown eggplants and you suspect that they will be bitter, after cutting, place them in a wide bowl, sprinkle with salt and leave for half an hour, pressing down with a slight pressure.
• During this time, juice will be released, which will remove all the bitterness. By the way, the seeds are also easily removed after such manipulation. Simply place the chopped eggplants in a colander and rinse under running cold water.
• Instead of salt, you can use salted water. Pour it over the chopped eggplants and leave for half an hour. Then drain them in a colander and wait for the liquid to drain. There is no need to squeeze the eggplants with your hands, as some recipes advise, otherwise they will lose their round shape and become wrinkled.
• Leave them in a colander for a while and then pat them dry with a paper towel to remove any remaining moisture. The better you dry the eggplants, the faster they will fry without having time to soften too much.
• If you want to end up with eggplants with a golden brown crust, roll them in flour before putting them in the pan. During frying, it, combining with the juice, will cover the surface of the eggplants with a thin shell, which will prevent the juice from coming out and the oil from penetrating too much inside. Therefore, the eggplant slices will be covered with a golden brown crust on the outside, but the inside will remain juicy and not very greasy.
• Instead of flour, you can use batter, which is usually used to dip pieces of fish or meat before adding them to the frying pan.

How to fry eggplants correctly

If you are using young, non-bitter eggplants, there is no need to soak them in salt or salt water.

Just before frying, sprinkle them with salt and pepper to taste, roll in flour and immediately place in the frying pan.

Place the prepared eggplants only in a well-heated frying pan with enough oil. If you add little oil, the eggplants, which absorb fat strongly, will resemble baked ones.

Once in the pan, the eggplants immediately begin to release liquid. Therefore, the fire must be strong enough so that the moisture does not have time to cool the oil. Otherwise, the eggplants will begin to stew rather than fry.

For the same reason, when frying eggplants, do not cover the pan with a lid.

When the undersides of the slices are browned, use a spatula to flip them over to the other side and cook until done.

If there are a lot of eggplants, fry them in several batches. Then place the finished eggplants in one layer on a baking sheet and heat in the oven.

Usually fried eggplants are very fatty. Therefore, after removing them from the frying pan, place them on a paper towel and it will absorb excess oil. Although some gourmets ask the hostess to skip this very moment. As they say, there is no arguing about tastes.

If you serve eggplants with other vegetables, fry them separately and only then mix them.

And now - several recipes using fried eggplants.

Fried eggplants: classic version

Ingredients:

• eggplants – 2 pcs.;
• flour – 30 g;
• salt and pepper - to taste.

Cooking method

• Trim the stem of young eggplants, but do not cut off the skin. Peel the adult fruits from the skin. Cut into slices.
• Sprinkle with salt and pepper to taste, roll in flour.
• Pour oil into a frying pan and heat well. Over moderate heat, fry the eggplants on both sides until golden brown.
• Remove excess fat by draining mugs on a paper towel. Serve the eggplants as a separate dish.

Fried eggplant (with onions)

Ingredients:

• eggplants – 2 pcs.;
• onions – 2 pcs.;
• refined sunflower oil – 50 g;
• salt and black pepper - to taste;
• flour – 1 tbsp. l.

Cooking method

• Cut the prepared eggplants into slices.
• Sprinkle with salt and pepper. Roll in flour.
• Fry over moderate heat on both sides until golden brown.
• Place the mugs on a plate.
• In the remaining oil, fry the finely chopped onion until golden brown.
• Cover the eggplants with it.

Fried eggplant (with tomatoes)

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 4 pcs.;
• refined sunflower oil – 70 g;
• flour – 2-3 tbsp. l.;
• salt and black pepper;
• sour cream – 4 tbsp. l.;
• garlic – 2 cloves (optional);
• parsley or dill.

Cooking method

• Cut the prepared eggplants into circles. Sprinkle with salt and pepper, roll in flour. Fry on both sides until golden brown. Place on a plate in one layer.
• Take tomatoes the same diameter as the eggplants. Cut into circles. Add some salt. Place on a sieve to drain the juice. Dip in flour, fry in the remaining oil on both sides until cooked. Place one mug on each eggplant slice.
• Decorate eggplants with tomatoes with sour cream. For more piquancy, you can mix sour cream with crushed garlic. Sprinkle with chopped herbs. Serve cold or warm.

Fried eggplant (with tomatoes and garlic)

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 4 pcs.;
• garlic – 3 cloves;
• young parsley - a few sprigs;
• salt - to taste;
• flour – 1-2 tbsp. l.

Cooking method

• Wash the eggplants, trim the stems, and remove the skin. Cut into circles. Lightly salt each slice and leave for half an hour.
• Pat dry with a paper towel and roll in flour. Place in one layer on a hot frying pan and fry on both sides until golden brown. Place on a plate.
• Wash the tomatoes, cut into cubes. Place in a frying pan with the remaining oil, add chopped garlic, stir. Simmer until the juice has completely evaporated.
• Cover the eggplant mugs with stewed tomatoes and sprinkle with chopped parsley.

Fried eggplants (with fresh mushrooms and onions)

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 2 pcs.;
• fresh mushrooms (champignons) – 100 g;
• onions – 2 pcs.;
• flour – 2 tbsp. l.;
• refined sunflower oil – 100 g;
• salt and black pepper;
• sour cream – 3 tbsp. l.;
• dill or parsley.

Cooking method

Fry all vegetables and mushrooms separately.

• Cut the prepared eggplants into circles, add salt and pepper, and roll in flour. Fry in oil on both sides until golden brown.
• Cut the tomatoes into circles and add salt. When the juice has drained, roll in flour and fry on both sides until cooked.
• Cut the onion into rings and fry in oil until golden brown.
• Clean the mushrooms, scald with boiling water, cut into strips. Place in the pan. Stirring, cook for 20 minutes. Add some salt. Add sour cream, stir, bring to a boil, but do not boil.
• Place the eggplants on a wide dish and place the tomatoes on them. Top with onions and mushrooms. Garnish with chopped herbs.

Note to the hostess

For the best taste, place eggplants prepared according to any of these recipes on a baking sheet and sprinkle with grated cheese. Place in an oven preheated to 200-220° and bake until the cheese melts.

If you want to cook eggplants in batter, mix 2 eggs, 100 ml of milk, 4-5 tbsp. l. flour, salt. The dough should look like pancakes. Dip each circle in the batter, place in a frying pan with oil and fry on both sides until golden brown.