Eggplant in batter

Eggplant in batter is an amazingly tasty appetizer that will help you diversify your usual diet and add something completely new and very flavorful to the standard menu. Purple vegetables harmonize perfectly with various batters; eggs and flour do not interrupt the taste of the main product, but rather complement and highlight it, covering the slices with an appetizing crust of golden shades. And for extra satiety, you can supplement the composition with twisted meat or other vegetables.

Fried eggplants in batter in a frying pan

Fried eggplants in batter in a frying pan is an appetizing and very aromatic appetizer, the preparation of which requires a minimum food set, which, as a rule, every cook always has on hand. Read the recipe and get started!

1. 
   Let's cook the eggplants in batter. To speed up the process and for your own convenience, we lay out everything you need on the table.
2. 
   Rinse the eggplants, cut off the tails and cut into slices no more than half a centimeter thick.
3. 
   Mix water with salt and place eggplant slices into the resulting solution.After 30 minutes, drain the water and blot the vegetable with paper napkins on both sides.
4. 
   Without wasting time, prepare the batter: mix soda with flour, salt and yeast and leave for about 15 minutes.
5. 
   Dip the eggplant rings into the yeast mixture.
6. 
   Fry the vegetable in heated sunflower oil until crusty, and then be sure to blot it with napkins, thereby removing excess fat.
7. 
   If desired, complement the appetizing dish with fresh herbs and sauce - take a sample. Bon appetit!

Eggplant in batter with garlic

Eggplant in batter with garlic is an appetizer that will pleasantly surprise you with its original taste, somewhat reminiscent of mushrooms. For batter we will need chicken eggs and flour - a classic combination of ingredients that absolutely every taster will like.

Cooking time – 45 min.

Cooking time - 10 min.

Portions – 4-6.

Ingredients:

• Eggplants – 4 pcs.
• Garlic – 2 teeth.
• Vegetable oil – 50 ml.
• Salt – ½ tsp.
• Ground black pepper – ¼ tsp.

For the batter:

• Eggs – 3 pcs.
• Flour – 2 tbsp.
• Urbech from flax seeds – 2 tbsp.
• Ice – 5 gr.

Cooking process:

Step 1. Having cut off the tails of the eggplants, cut the fruits into slices (lengthwise) 6-8 millimeters thick, soak in salted water for half an hour. Then drain the water and rinse with running water.

Step 2. Peel the garlic and pass it through a press, mix with sunflower oil, ground pepper and salt - coat the vegetable slices.

Step 3. In a separate bowl, combine the cracked eggs with flour, an ice cube and the flax product - whisk until the ice melts.

Step 4. Dip the eggplants into the egg mixture and fry until golden in hot vegetable oil.

Step 5. Serve the dish and serve it to the table.Bon appetit!

Eggplant in Chinese batter

Eggplant in Chinese batter is an Asian dish that will appeal to all lovers of everything unusual and spicy. For cooking, we need not only purple fruits, but also other vegetables that will balance the taste and make the aroma more intense.

Cooking time - 30 min.

Cooking time – 10-15 min.

Portions – 3.

Ingredients:

• Eggplants – 2 pcs.
• Carrots – 2 pcs.
• Zucchini – 200-300 gr.
• Brussels sprouts – 100 gr.
• Onion – 1 pc.
• Garlic – 2-3 teeth.
• Starch – 1 tbsp.
• Eggs – 1 pc.
• Granulated sugar – 1 tbsp.
• Soy sauce - to taste.
• Rice vinegar - to taste.
• Mustard/sesame oil - to taste.

Cooking process:

Step 1. Wash and peel all vegetables. We cut the eggplants, carrots and zucchini into strips, the onion into half rings, and finely chop the garlic cloves. Depending on the size of the cabbage inflorescences, it can be left whole or cut into several segments.

Step 2. Separate the white from the yolk, shake the white with the addition of a small amount of starch.

Step 3. Season the mixture with soy sauce and pour it into the eggplants - mix thoroughly.

Step 4. In a large amount of hot oil, brown the carrots and transfer to a plate, then fry the cabbage and zucchini.

Step 5. Separately, cook the eggplants until golden.

Step 6. Reduce heat to moderate and add soy sauce, granulated sugar, rice vinegar and prepared vegetables, including onion half rings, to the frying pan. After mixing, keep it on high heat for about 20-30 seconds and turn off the stove. Add chopped garlic and proceed to serving. Bon appetit!

Battered eggplants with sweet and sour sauce

Battered eggplants with sweet and sour sauce are a dish that will delight your taste buds! For a harmonious combination of products, we need sour citrus juice, soy sauce and high-quality ketchup.

Cooking time – 50 min.

Cooking time - 15 minutes.

Portions – 3-4.

Ingredients:

• Eggplants – 600 gr.
• Salt – 1 tsp.
• Granulated garlic – ½ tsp.
• Corn starch – 3-4 tbsp.
• Vegetable oil – 100 ml.

For the sauce:

• Lemon juice – 50 ml.
• Granulated sugar – 50 gr.
• Corn starch – 1 tsp.
• Water – 80 ml.
• Soy sauce – 60 ml.
• Ketchup – 1 tbsp.

Cooking process:

Step 1. Cut the eggplant pulp without skin into small slices and sprinkle with salt and granulated garlic - stir and let stand for 15 minutes.

Step 2. Combine all the components listed in the “for the sauce” column in a saucepan and boil for 3-5 minutes from the moment of boiling.

Step 3. The sauce acquires the desired consistency only after cooling.

Step 4. Pour starch into a separate plate and roll in eggplant strips.

Step 5. Fry the vegetable in hot vegetable oil until an appetizing crust. Place the bars on several layers of paper towels; they will absorb excess oil.

Step 6. Place the eggplants on portioned plates and generously pour the sauce over them – take a sample. Bon appetit!

Eggplant in batter with cheese

Eggplant in batter with cheese is a hearty and, to some extent, even a festive appetizer, because its appearance and aroma instantly attracts attention. Cheese shavings are in perfect harmony with vegetable slices and milk batter, which forms a crispy crust.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Eggplants – 2 pcs.
• Hard cheese – 100 gr.
• Eggs – 2 pcs.
• Milk – 100 ml.
• Flour – ½ tbsp.
• Ground red pepper – 1 tsp.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. Arm yourself with a vegetable peeler and remove the skin from the washed purple vegetables.

Step 2. Cut into slices, add salt and leave for half an hour. Afterwards, squeeze out the released juice.

Step 3. Using a borage grater, grind the cheese and pour two-thirds into a deep container, add milk, flour, salt, pepper and eggs - shake until smooth.

Step 4. Dip the eggplant slices into the batter and place the pieces in a frying pan with hot vegetable oil, cook until golden brown on both sides and transfer to a serving dish.

Step 5. Sprinkle the hot eggplant slices with the remaining cheese and serve. Bon appetit!

Eggplants with minced meat in batter in a frying pan

Eggplant with minced meat in batter in a frying pan is an incredibly tasty seasonal dish that will relieve you of hunger for a long time and energize you until the evening. The filling is juicy minced beef, aromatic fresh cilantro and spicy onions.

Cooking time – 60 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Eggplants – 800 gr.
• Beef – 430 gr.
• Onion – 120 gr.
• Cilantro – 20 gr.
• Eggs – 3 pcs.
• Flour – 6 tbsp.
• Sunflower oil – 250 ml.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

Step 1. We wash the meat and remove films, and turn it into minced meat in a blender bowl.

Step 2. Add peeled onion.

Step 3. Next, add the herbs, salt and ground pepper – beat again until smooth.

Step 4. To prepare the batter, crack the chicken eggs.

Step 5. Add flour and mix well.

Step 6.We cut the eggplants lengthwise or crosswise, not reaching the end a little.

Step 7. Cut the circles in two.

Step 8. Stuff the blanks.

Step 9. And immerse in a homogeneous batter.

Step 10. In hot sunflower oil, fry the semi-finished products on both sides until cooked.

Step 11. Using paper towels, remove excess fat.

Step 12. If you cut the eggplants lengthwise, then you should cook them in the same way as the circles.

Step 13. Serve the aromatic dish hot and enjoy. Bon appetit!

Eggplant in batter with tomatoes

Eggplants in batter with tomatoes are an excellent appetizer that you can offer not only to your family members, but also serve at the holiday table. The combination of smoked cheese, juicy tomatoes and fragrant eggplants will not leave anyone indifferent - you can be sure of that!

Cooking time – 1 hour 25 minutes

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Eggplants – 2 pcs.
• Tomatoes – 2-3 pcs.
• Smoked sausage cheese – 50 gr.
• Mayonnaise – 2-3 tbsp.
• Garlic – 2-3 teeth.
• Dill – 0.5 bunch.
• Parsley - 0.5 bunch.
• Eggs – 2 pcs.
• Flour – 2-3 tbsp.
• Milk – 2-3 tbsp.
• Salt - to taste.
• Vegetable oil - for frying.

Cooking process:

Step 1. To remove bitterness, cut the eggplants into thin slices and add salt - let them sit for about an hour.

Step 2. After time, rinse the vegetable and let the water drain completely. For the batter, mix milk, eggs, flour and a pinch of salt - dip the slices on all sides.

Step 3. On a moderate flame with vegetable oil, fry the eggplant slices until crispy.

Step 4. As an addition, mix finely grated cheese, chopped herbs, chopped garlic and mayonnaise.

Step 5. Cover the warm slices with the resulting sauce.

Step 6.Place tomato slices on top and immediately take a sample. Cook and enjoy not only the result, but also the process!