Eggplant in a frying pan is quick and tasty

How to quickly and deliciously cook eggplants in a frying pan - we offer as many as 10 recipes for this excellent vegetable snack! It will decorate your everyday table in the summer-autumn season, when you can grow or buy young eggplants, and will also not be superfluous at any holiday feast. For eggplants you will need cheese, garlic and tomatoes - these are the products that most often “keep company” with fried eggplants. In addition, you will find other ingredients in each recipe.

Eggplant in a frying pan, quick and tasty - with tomatoes and garlic

Flour-fried eggplant served with garlic and fresh tomatoes is one of the most common summer vegetable appetizers. Mayonnaise is not a mandatory ingredient here, but it makes the appetizer much more appetizing. In addition, mayonnaise well softens the too pungent taste of fresh garlic.Take fleshy tomatoes, not liquid ones, so that they do not “spread” over the plate, otherwise the finished dish will not look very aesthetically pleasing, which, however, will not spoil its amazing taste!

1. 
   To quickly and tasty cook eggplants in a frying pan, prepare all the products according to the list. Rinse the vegetables well to remove dust and dirt.
2. 
   Remove the tails from the eggplants and cut them into thin slices (about 5 mm), it is better to use young eggplants with small seeds.
3. 
   Sprinkle the slices with salt and let them sit for about half an hour until the bitterness comes out.
4. 
   Rinse the eggplants under running water, dry and roll each circle in flour.
5. 
   Fry the eggplant slices in flour in boiling oil over medium heat until they turn golden brown.
6. 
   Turn the mugs over to the other side. Each side is fried for no more than 3-4 minutes.
7. 
   Place the fried mugs on a dish and grease with mayonnaise, sprinkling with chopped garlic (you can pass the garlic through a press and mix with mayonnaise, and then spread on eggplants). Adjust the amount of garlic and mayonnaise to your taste.
8. 
   Arrange the eggplants with thin tomato slices. Let this beautiful and juicy dish brew for 15-20 minutes and serve.
9. 
   Eggplants in a frying pan are ready! You can decorate the top with parsley sprigs.

Bon appetit!

Delicious eggplant caviar in a frying pan

If you are still wondering how to fry eggplant caviar in a frying pan, then read our recipe! We describe step by step how to prepare this dish quickly and very tasty according to the classic recipe. Eggplant caviar stewed in a thick-walled frying pan (or in a cauldron) turns out so delicious that it is eaten very quickly!

Ingredients:

• Eggplants – 0.7-1 kg.
• Onions – 2-3 pcs.
• Tomatoes – 3-4 pcs.
• granulated sugar – 1-1.5 tbsp. l.;
• Salt - to taste.
• Sugar - to taste.
• Ground black pepper - to taste.
• Vegetable oil - to taste.
• Garlic - to taste.
• Parsley - to taste.

Cooking process:

Step 1. Wash the eggplants, remove the stems.

Step 2: Cut into cubes or into 1cm thick ring halves.

Step 3. Place the vegetable pieces in a bowl, salt well and let them stand until the juice appears (you can under pressure).

Step 4. After 40-60 minutes, rinse the eggplant pieces under running water. Use a colander to drain the water completely.

Step 5. If you immediately chopped the eggplants finely, you can start cooking them. We recommend chopping larger pieces into small cubes using a food processor. If you want eggplant caviar of a uniform consistency, then pass these vegetables through a meat grinder.

Step 6. Place the eggplants in the boiling oil in a frying pan.

Step 7. Add finely chopped tomatoes with skin to them (those who don’t like the skin can scald the tomatoes and remove it). Fry for 10 minutes, stirring.

Step 8. While the eggplants and tomatoes are frying, cut the onion into small cubes.

Step 9. Add to the frying pan and fry the vegetables for 5-7 minutes, stirring.

Step 10. Next, salt the vegetables and season with ground pepper to taste, if desired, sprinkle with a little sugar.

Step 11Cover the vegetables with a lid and simmer over low heat until tender (5-10 minutes). Stir occasionally.

Step 12. You can add finely chopped garlic cloves and (or) chopped parsley to the finished eggplant caviar.

Bon appetit!

Quick recipe for eggplants and zucchini

This dish can be prepared as a delicious vegetable sauté. Sauté differs from stew in that when fried for a long time, vegetable pieces acquire a beautiful appearance due to constant stirring. When preparing a dish, it is important to maintain a balance between stirring and frying: not to let the vegetables burn and at the same time not to turn them into mush.

Ingredients:

• Zucchini – 1 pc. (big).
• Eggplants – 1-2 pcs.
• Onions – 1-2 pcs.
• Carrots – 1-2 pcs.
• Tomatoes – 2-3 pcs.
• Garlic – 3-4 cloves.
• Premium flour or starch – 50 gr.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 40-50 ml.

Cooking process:

Step 1. Wash the eggplants, remove the stems, then cut into medium-sized pieces.

Step 2. Sprinkle the eggplant pieces with salt and let them stand for half an hour to release the bitter juice.

Step 3. After the specified time, rinse the eggplant pieces through a colander, allowing the water to drain.

Step 4. Peel the onion and cut into cubes.

Step 5. Cut the carrots into strips, but not long or too thin.

Step 6. Cut the zucchini into the same cubes as the eggplants (remove the seeds and peel from the old vegetable).

Step 7. Cut the tomatoes into cubes and pass the garlic through a press.

Step 8. Fry the zucchini in hot vegetable oil until golden, stirring with a spatula. Place in a bowl.

Step 9. Fry the eggplants until golden brown.

Step 10. Next, fry the carrots and onions separately.

Step 11Combine all the fried vegetables in a frying pan, add salt, ground pepper and simmer a little to remove the excess juice.

Step 12. Then add tomatoes and flour (starch is possible). Stir and wait for the dish to boil.

Step 13. Reduce the heat and simmer the vegetables with flour under the lid for no more than 4-5 minutes so that the vegetable pieces soften a little, but do not lose their beautiful shape obtained during frying.

Step 14. 1-2 minutes before the end of stewing, add finely chopped garlic to the vegetables to add piquancy and spiciness.

Step 15. Serve the stewed eggplants with zucchini and other vegetables to the table warm or hot, garnished with fresh chopped herbs.

Bon appetit!

A simple and delicious recipe for eggplants with vegetables in a frying pan

The recipe for cooking eggplants stewed with vegetables in a frying pan is not at all complicated. In order for this simple dish to turn out appetizing, satisfying and aromatic, you will need fresh seasonal vegetables indicated in the recipe, fresh herbs and spices to your taste, as well as about an hour of free time.

Ingredients:

• Sweet pepper – 200 gr.
• Onions – 200 gr.
• Eggplants – 400 gr.
• Zucchini – 400 gr.
• Tomatoes – 300 gr.
• Salt - to taste.
• Fresh greens - to taste.
• Spices for vegetables - to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. It is preferable to stew eggplants when they are young, with small seeds. Cut them into cubes, after washing and removing the tails.

Step 2. Sprinkle the cubes with salt and stir to release the bitterness in 30-40 minutes.

Step 3. While the eggplants are releasing excess bitterness, cut the young zucchini into cubes as well.A big plus of young zucchini is that you don’t need to cut off the skin and remove the seeds, but with more mature zucchini you will have to do this.

Step 4. Cut the peeled onion into quarters of rings or into cubes.

Step 5. Sweet, fleshy bell peppers – 2-3 pieces (preferably multi-colored), wash and remove seeds.

Step 6. Cut it into large cubes.

Step 7. Wash the tomatoes, scald with boiling water, making a cross-shaped cut on top.

Step 8. Peel the tomatoes and cut into cubes or slices.

Step 9. Rinse the eggplants under running water and let it drain (use a colander).

Step 10. Fry the eggplant pieces in a preheated frying pan over moderate heat until golden brown. Stir occasionally.

Step 11. Then place the fried eggplants in a bowl, and fry the zucchini in the same oil, also until a beautiful crust appears. If necessary, add a little more oil to the pan.

Step 12. After you place the prepared zucchini pieces in a bowl with the eggplants, fry the sweet peppers right there until golden brown.

Step 13. Next, return the fried zucchini and eggplants to the pan with the peppers, add onions and tomatoes, add salt and pepper to the vegetables to taste.

Step 14. Stir the vegetables and simmer for a quarter of an hour or a little less until fully cooked.

Step 15. Ready stewed eggplants with vegetables can be sprinkled with chopped herbs. Serve them hot or warm.

Bon appetit!

Tip: To make this dish as quickly as possible, you can fry the zucchini, eggplant and bell pepper at the same time in three different frying pans, and then finish cooking the vegetables by transferring them to one large frying pan along with the tomatoes and onions, as directed in the recipe.

Eggplants in a frying pan with garlic and mayonnaise

Mayonnaise gives a pleasant softness to eggplants fried in a frying pan, and garlic adds the necessary sharpness and piquancy. The result is a great seasonal vegetable appetizer that's easy to whip up. Before serving, eggplants with garlic and mayonnaise can be sprinkled with chopped herbs.

Ingredients

• Eggplants – 650 gr.
• Mayonnaise – 1.5 tbsp. l.
• Garlic – 2-3 cloves.
• Ground black pepper - to taste.
• Ground red pepper - to taste.
• Vegetable oil for frying – 50 ml.
• Parsley, dill - to taste.
• Salt - to taste.

Cooking process:

Step 1. To prepare a quick, spicy snack according to this recipe, cut the eggplants into small cubes, peeling them (if your “little blue ones” are very young, you don’t have to peel them).

Step 2. To rid them of bitterness, generously sprinkle the cubes with salt, stir and leave in a bowl for 30-40.

Step 3. Then rinse the eggplant pieces using a colander under running water and let dry.

Step 4. In vegetable oil in a well-heated frying pan, fry the eggplants in small portions until soft.

Step 5. Remove the eggplant pieces from the pan with a slotted spoon so that there is less oil. Transfer them to a deep bowl.

Step 6. When all the eggplants are fried, add chopped garlic, mayonnaise, black and red pepper, add more salt if necessary.

Step 7. The cooled eggplant appetizer with mayonnaise is served with black or light bread, sprinkled with parsley or dill to your liking.

Bon appetit!

Quick eggplants with minced meat in a frying pan

Eggplants with minced meat cooked in a frying pan are nothing more than an accelerated version of the exact same dish baked in the oven, and also a lifesaver when you don’t have one on hand. And they turn out no worse!

Ingredients:

• Eggplants – 1-2 pcs.
• Onions – 1-2 pcs.
• Garlic cloves – 2-3 pcs. or to taste.
• Minced meat – 250 gr.
• Tomatoes – 100 gr.
• Hard cheese – 50 gr.
• Fresh parsley - to taste.
• Vegetable oil – 4-5 tbsp.
• Ground red pepper - to taste.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1. Cut each eggplant lengthwise into two halves, remove the upper hard part.

Step 2. We will make a cut inside the eggplants with diamonds, but we will not cut the flesh all the way so as not to damage the skin.

Step 3. In turn, we will make several shallow strips in the skin.

Step 4. Soak the eggplants in lightly salted water for 30-40 minutes to remove the bitterness.

Step 5. During this time, peel the onion and fry it with minced meat. Chop the onion into cubes and fry in a minimum amount of vegetable oil until it becomes transparent. Don't forget to stir.

Step 6. The onion is fried, and at this time, cut the tomatoes into cubes (one very large or two medium ones), add them to the onion, add salt, and mix.

Step 7. Add minced meat to the vegetables in the frying pan and quickly fry everything together, stirring, over moderate heat (it is important that the minced meat is fried and not stewed).

Step 8. To the minced meat fried until cooked (it will be ready when clear oil remains at the bottom of the frying pan and the cloudy meat and vegetable juice has completely disappeared - this will take about 15 minutes) add garlic, pressed through a press, and chopped parsley.

Step 9. Season the minced meat with pepper and salt to taste, stir.Remove the mince from the pan and place in a bowl.

Step 10. Rinse the eggplants to remove salt and bitterness and squeeze them out.

Step 11. In 2-3 tablespoons of vegetable oil, begin to fry the eggplants in a frying pan for about 2-3 minutes, laying them cut side down.

Step 12. Turn the eggplants onto the flat side and cover with minced meat. The heat should be moderate and the frying pan should be closed.

Step 13. The eggplants will be ready when they begin to give off a strong smell and release vegetable oil from the skin, which they immediately quickly absorb (this will take no more than 4-5 minutes after you close the pan).

Step 14. Reduce the heat to low and sprinkle the eggplants with grated cheese.

Step 15. Let the cheese melt under the lid and place the finished eggplant halves with minced meat on a plate. Decorate your culinary masterpiece with sprigs of fresh parsley and serve.

Bon appetit!

Delicious eggplant in egg batter

Thick batter (a mixture of beaten eggs, salt and flour) gives fried eggplants a pleasant taste and a very beautiful, floury, crispy crust. And besides, the egg batter prevents the eggplants from absorbing too much oil when frying. Cook eggplants in batter - this is a very appetizing and beautiful dish!

Ingredients:

• Eggplants – 2 pcs.
• Any fresh greens - to taste.
• Garlic - to taste.
• Tomatoes – 2-3 pcs.
• Egg – 3 pcs.
• Mayonnaise - optional.
• Flour – 2 tbsp.
• Vegetable oil - for frying.

Cooking process:

Step 1. Peel the eggplants, cut into slices approximately 5 mm thick (for very young eggplants, the skin may not be cut off).

Step 2. If the eggplants are of a bitter variety, then they need to be placed in a bowl, salted, pressed on top with a plate with a weight so that they stand for at least 30-40 minutes and release the bitterness.

Step 3.Then rinse the eggplants to remove bitterness and excess salt under running water, and pat dry.

Step 4. In a bowl, beat the eggs with salt until bubbly.

Step 5. Add 2 tablespoons of flour.

Step 6. Stir the batter well with a fork or pastry whisk so that there are no lumps.

Step 7. Cut the tomatoes into thin slices.

Step 8. Chop parsley, dill or cilantro.

Step 9. Chop the garlic with a knife or pass through a press.

Step 10. Dip the eggplant slices into the batter on both sides and immediately fry them in hot oil until a nice crust appears.

Step 11. Place the fried eggplants on a wide dish.

Step 12. While the eggplants are still hot, they need to be sprinkled with garlic and chopped herbs (you can grease them with a little mayonnaise if desired), and then decorate with tomato slices.

Step 13. The tomatoes can also be sprinkled with herbs on top.

Bon appetit!

Fried potatoes with eggplants in a frying pan

We recommend that all eggplant lovers try eggplant fried with potatoes, onions and carrots - this is a very original, hearty and tasty dish served for lunch or dinner. It can be an excellent side dish for any fried or stewed meat, as well as poultry.

Ingredients:

• Eggplants – 1-2 pcs.
• Potatoes – 5-6 pcs.
• Onions – 1-2 pcs.
• Carrots – 1 pc.
• Garlic – 1-2 cloves.
• Vegetable oil – 2-3 tbsp.
• Fresh greens - to taste.
• Ground black pepper - to taste.
• Salt - to taste.

Cooking process:

Step 1. To fry eggplants with potatoes, onions and carrots, wash and dry all vegetables.

Step 2. Eggplants need to be cut into cubes, sprinkled with salt and let them stand under pressure so that excess bitterness comes out, and then rinse them under running water.

Step 3.Cut the peeled potatoes into slices or slices.

Step 4. Fry it until golden brown on all sides in oil over medium heat. Stir occasionally to ensure the potatoes cook evenly.

Step 5. Then add the onion, cut into quarters, into the frying pan with the potatoes, reduce the heat.

Step 6. Peel the carrots, grate them on a coarse grater or cut them into thin bars.

Step 7. Add eggplant cubes to the pan with the potatoes and onions.

Step 8. Add carrots and fry the dish for another 10-12 minutes, stirring. If necessary, add vegetable oil to the pan.

Step 9. When the potatoes and eggplants soften and are completely ready, add a clove of garlic crushed through a press, stir and simmer everything together for a couple more minutes.

Step 10. Sprinkle the finished dish with chopped herbs and serve.

Bon appetit!

A simple recipe for eggplant with chicken in a frying pan

If you like “blue” ones, then you will definitely like such an easy-to-prepare but very tasty dish as chicken stewed in a frying pan with eggplants and tomatoes. Remove the finished pieces of poultry with vegetables from the stove, place in a beautiful deep dish and immediately sprinkle with chopped herbs, and if desired, season with fresh garlic. And the aroma in your kitchen will be simply amazing!

Ingredients:

• Chicken fillet (breast) – 0.5-0.7 kg.
• Eggplants – 0.5-0.7 kg.
• Tomato sauce – 2/3 tbsp.
• Onions – 1-2 pcs.
• Garlic - optional.
• Vegetable oil - for frying.
• Fresh greens - to taste.
• Spices for chicken - to taste.
• Salt - to taste.
• Curry seasoning - to taste.

Cooking process:

Step 1.Wash the chicken fillet, dry it, cut it into portions, add salt, season with curry and other chicken spices as desired.

Step 2. Let the chicken pieces marinate for about 1-1.5 hours.

Step 3. During this time, cut the eggplants into small cubes or half circles, place them in a bowl, sprinkle with salt and let the eggplants stand and release their bitter juice (you can press the eggplants with a press, then the juice will release faster).

Step 4. Fry the marinated chicken in hot oil until nicely browned.

Step 5. Cut the onion into small cubes or quarter rings and add to the pan.

Step 6: Continue frying the chicken and onions until the onions are translucent.

Step 7. Rinse the eggplants from salt and juice, squeeze out, add to the chicken and onions, fry a little, stirring.

Step 8. Then add one third of a glass of water to the vegetables and chicken, close the lid and simmer the dish for 10-15 minutes under the lid over low heat.

Step 9. During this time, prepare tomato sauce from fresh tomatoes (you can use ready-made tomato sauce). Scald fresh tomatoes with boiling water, remove the skin and puree the pulp with a blender, adding a little salt and pepper. You will need 3-4 large tomatoes.

Step 10. Add the sauce to the eggplant and chicken fillet, stir. Taste the dish, if necessary, add more salt and spices at your discretion.

Step 11. Simmer the chicken and eggplants under the lid until the sauce is reduced by one third.

Step 12. Sprinkle the finished dish with chopped garlic and fresh herbs, let it brew under the lid for 10-15 minutes and serve hot.

Bon appetit!

Eggplant with egg and onion - quick and tasty!

Eggplants cooked with eggs and onions taste very much like mushrooms.Using this recipe, you will get such an excellent appetizer that you won’t be ashamed to serve it at the most beautiful holiday table. Young eggplants straight from the garden are especially tasty!

Ingredients:

• Eggplants – 0.5-0.7 kg.
• Chicken eggs – 4-5 pcs.
• Onions – 3-4 pcs.
• Any chopped greens - to taste.
• Ground black pepper - to taste.
• Ground red pepper - to taste.
• Sunflower oil - for frying.
• Salt - to taste.

Cooking process:

Step 1. For this dish, it is better to use young vegetables without bitterness, whose seeds have not yet fully ripened. Wash and cut the eggplants into small cubes. Old eggplants can have their hard skin removed, sprinkle the flesh with salt and let stand for about an hour to release the bitter juice.

Step 2. Next, rinse the eggplants under running water through a sieve to remove any bitterness and excess salt.

Step 3. Beat the chicken eggs, broken into a bowl, with a whisk until foam appears.

Step 4: Then add them to the eggplant pieces and mix well.

Step 5. Leave the eggplants and eggs on the counter for an hour, stirring occasionally so that the eggs are completely absorbed into the eggplants.

Step 6. Cut the peeled onion into cubes.

Step 7. Heat vegetable oil in a frying pan; it should not be too little. Place the eggplants and onions into the oil and mix well.

Step 8. Fry the vegetables over low heat, stirring occasionally. The eggplants with eggs and onions will be ready when they brown (this will take 15-20 minutes).

Step 9. At the end, salt and pepper the dish to your taste.

Step 10. Sprinkle the finished eggplants with eggs and onions with fresh chopped herbs.

Bon appetit!