From eggplant you can cook a lot of very simple and "quick" dishes. If you want something piquant, tasty, but uncomplicated, the "little blue ones" are better than all other vegetables. They are appropriate on a casual and festive table, as a snack and a light side dish.
Cooking eggplant in a pan will take a minimum of time. Even with the oil on which the vegetable is fried, the dish will turn out dietary, since the calorie content of eggplant is low. Serve fried "little blue" can be with meat, fish, poultry and even boiled cereals. They go well with vegetables, herbs and cheese.
Eggplant in a pan - general principles of cooking
How to cook eggplant in a pan - tasty and fast? First of all, get rid of the characteristic bitterness for this vegetable. The skin of overripe fruits is bitter, so you need to either use young eggplant, or cut the skin and soak the eggplant pulp in salted water.
Fruits should be washed, cut the skin, cut the peeled fruit into slices or cubes (depending on the recipe) and pour salted water (a teaspoon of salt in half a liter of water). After 20 minutes, drain the water, put the slices on a paper towel and pat it dry. Besides the fact that salt will draw bitterness out of a vegetable, it will make aubergines more resilient. When frying, slices processed in this way absorb much less oil.
There is another way to remove bitterness. Sliced eggplant should be salted with a few generous pinches of salt and set aside for 15-20 minutes. Then rinse with cold water, dry and use according to the recipe.
Eggplant in a pan with garlic
One of the most successful combinations is fried spicy eggplant with garlic. How to cook eggplant in a pan - tasty and fast? It takes a minimum of ingredients and only half an hour of free time.
Ingredients:
• four medium eggplants;
• four cloves of garlic;
• two eggs;
• pepper and seasoning to your taste;
• salt;
• seasonal fresh herbs to decorate the dish (parsley, basil, dill);
• oil for the pan.
Cooking method:
Cut eggplant into circles and soak.
Dry with a paper towel.
Beat eggs with salt, black pepper, paprika or other seasonings to your taste. Good and dried greens of dill, parsley.
Dip the circles of vegetables in beaten eggs and put in a skillet.
Fry for 4 minutes on each side.
Put the prepared circles on a dry towel so that excess fat is absorbed.
Grate garlic slices or pass through a press.
Finely chopped fresh herbs.
Put eggplant in a dish, grease each circle with a small amount of garlic gruel, sprinkle with herbs.
Eggplant in a pan with wild mushrooms
Cooking eggplant in a pan with onions and mushrooms is easy. Already after 30-40 minutes you can serve aromatic "blue" onions with onion-mushroom roasting on the table.
Ingredients:
• three young eggplants;
• two hundred grams of forest mushrooms (can be replaced with fresh champignons or frozen honey mushrooms);
• three eggs;
• four cloves of garlic;
• a bunch of dill (or a tablespoon of dried herbs);
• medium onion;
• pepper or pepper mixture, salt (to taste).
Cooking method:
Onion cut into small cubes.
Chop the garlic very finely with a knife.
Prepare eggplant by cutting them into cubes and washing off the bitterness.
Beat eggs with salt and pepper.
Put eggplant cubes in egg "marinade" and leave them for 40 minutes. Stir twice to soak the vegetables in the egg mixture.
Peel the mushrooms, quickly wash, cut into small pieces.
Preheat the pan, lay out the eggplant slices and fry, stirring, for five minutes.
Throw mushrooms and onions into the pan, fry for another ten minutes, do not forget to mix. Salt the frying to taste, add spices (optional).
Squeeze the garlic through a press.
Put garlic in a frying pan with cooked eggplant, close the lid, turn off the heat.
After two minutes, the eggplant cooked in a pan can be served.
Decorate the dish in a plate with finely chopped herbs (fresh or dried).
Puffed eggplant in a pan with tomatoes
Juicy "little blue ones" with a wonderful sourness and spicy garlic note - a real masterpiece of culinary art. However, to cook eggplants in a pan - tasty and fast - according to this recipe is possible without any difficulty. An interesting layout (in layers) makes the dish suitable for a festive table.
Ingredients:
• five small eggplants;
• three tomatoes
• four garlic cloves;
• one hundred grams of mayonnaise;
• oil for the pan;
• greens for decoration (optional).
Cooking method:
Cut the eggplants into circles, process with salt, and dry.
Prepare the garlic sauce: chop the garlic through a press or knife, mix it with mayonnaise.
Cut the tomatoes into circles.
Wash greens, chop with a knife.
Fry the eggplants in hot oil until golden brown.
Spread circles on a wide flat dish in one layer.
Lubricate the first layer with sauce, spread tomato slices on top.
Repeat a layer of eggplant and tomato.
Chop greens and decorate the dish.
Cheese aubergines in a pan
Another delicious holiday dish - rolls of fried "blue". How to cook eggplant in a pan - tasty and fast? It will take only a little mozzarella and fresh tomatoes.
Ingredients:
• three medium-sized eggplants;
• four tomatoes;
• two hundred grams of mozzarella (can be replaced with another kind of cheese);
• four cloves of garlic;
• three hundred grams of a mixture of mayonnaise and garlic (taken in equal proportions);
• pepper, salt;
• not enough for frying.
Cooking method:
Cut eggplant into thin slices, relieve bitterness.
Fry the eggplant plates on both sides in a hot pan.
Cheese cut into small thin slices.
Chop the garlic.
Cut tomatoes into small cubes.
Mix cheese and garlic with sour cream-mayonnaise sauce.
At the tip of the fried eggplant plate, put a spoonful of cheese and garlic mixture, a cube of tomato, roll everything into a roll.
Eggplant in a pan with Chinese sauce
An interesting recipe for eggplant fried in a pan with Chinese spicy sauce was created for lovers of oriental cuisine. The dish can be eaten both cold and hot.
Ingredients:
• two large eggplants;
• four cloves of garlic;
• two tablespoons of starch;
• a slice of fresh ginger (2-3 cm from the root);
• two teaspoons of sesame;
• two hundred milliliters of soy sauce;
• two teaspoons of rice vinegar;
• one star anise star;
• a tablespoon of sugar;
• half a teaspoon of ground cinnamon;
• vegetable oil for frying;
• half a teaspoon of sesame oil.
Cooking method:
Cut the peel from the eggplant, cut into small cubes, and soak in salt water.
Roll dried eggplant in starch.
Heat the butter (3-4 tablespoons) and fry the cubes until golden brown.
Place crispy eggplant slices on a napkin to remove excess oil.
Prepare the sauce (original name "Xuan").
Remove the peel from the ginger root, grate it finely.
Pour soy sauce, rice vinegar into the stewpan, add sugar, toss spices and grated ginger.
Bring to a boil and boil twice (it will take about fifteen minutes).
Strain the finished sauce, add a little sesame oil, beat with a hand whisk and cool.
Fry sesame seeds in a dry pan (they should become golden).
Lay the cubes of fried eggplant on plates, sprinkle with sesame seeds, pour over the sauce.
Eggplant in a pan with vegetables
It’s easy to cook eggplant in a pan in the company of traditional vegetables: cabbage, tomatoes, carrots, potatoes. The dish will turn out simple, easy, low-calorie and very useful. This is a great lunch option for a fasting day.
Ingredients:
• three medium eggplants;
• three hundred grams of cabbage (you can take cauliflower instead of white);
• three tomatoes;
• large onion;
• three potatoes;
• one medium carrot;
• vegetable oil.
Cooking method:
Cut eggplant into large cubes, salt and set aside.
Peel the potatoes and cut them into cubes of the same size.
Cut white cabbage into squares (make out the cauliflower into small clippings).
Preheat the pan and sequentially (separately) fry in it in oil: first cabbage, then potatoes, at the end of the eggplant. Vegetables should be sufficiently fried, but not ready (fry for 7-10 minutes). Lay them in layers in a deep frying pan.
Grate the carrots, chop the onion as finely as possible.
Cook onion-carrot frying.
Throw finely chopped tomatoes into the ready-made roasting, simmer for 15 minutes under a tight lid.
Pour the stewed vegetables with tomato and carrot sauce and simmer until fully cooked over low heat for 50-60 minutes.
Arrange the stew on plates and serve.
Eggplant in a pan - tricks and tips
Eggplant should only be fried in hot oil. If it is not warm enough, the slices will stick to the bottom.
For frying in a pan, young eggplants with delicate skin are preferred. Such vegetables are less bitter, it is not necessary to cut the skin from them.
Overripe specimens are peeled anyway. To make it easier to take off, you can scald “blue” with boiling water.
If the body or tip of the eggplant is covered with dark ugly spots, you should not use such a vegetable for food.
Fried eggplants absorb a large amount of fat, so they must be dabbed with napkins. If you use old, rancid or just low-quality oil, you can spoil the taste and smell of eggplant.
