Eggplant appetizer for the holiday table

While the fruit and vegetable season is in full swing outside, I offer you several options for preparing an incredibly aromatic and original eggplant snack. This vegetable is endowed with many useful substances, and cooking with it is a pleasure! The appetizers given below will decorate any holiday table and will pleasantly surprise guests.

Cold appetizer of eggplant with tomatoes and garlic

A classic Georgian appetizer that will take no more than half an hour to prepare, but you will definitely be pleased with the result! Eggplants and tomatoes, bell peppers, seasoned with garlic and cilantro - this is a win-win option for kebabs, as well as the festive table.

1. 
   How to prepare a delicious eggplant appetizer for the holiday table? Prepare all the ingredients: rinse the vegetables thoroughly under running water and let them dry a little.
2. 
   Cut the eggplants into fairly thick rings, add salt and pepper to your taste.
3. 
   Fry the salted rings in vegetable or olive oil until an appetizing crust forms.
4. 
   We cut sweet bell peppers into arbitrary slices or cubes, and hot peppers into thin circles.
5. 
   Fry the chopped peppers over high heat “black”, thus creating the effect of frying over a fire.
6. 
   Cut the red onion into medium petals and season with salt and ground pepper.
7. 
   With the onions, we repeat the same procedure as with the peppers: burn them over high heat.
8. 
   Cut juicy tomatoes into thick slices, salt and pepper thoroughly and sprinkle with olive oil.
9. 
   Fry the tomato mugs over high heat until the excess juice evaporates.
10. 
    Place eggplants, peppers, tomatoes and onions on paper towels and allow excess fat to drain, while at this time chop cilantro, nuts, garlic cloves, prunes and pomegranate seeds.
11. 
    On a flat dish, we begin to assemble the appetizer: lay out the vegetables in layers, sprinkling each subsequent one with finely chopped herbs, garlic, cloves, pomegranate and prunes.
12. 
    When all the vegetables are on the dish, the appetizer, which has collected a variety of flavors, is ready. Bon appetit!

Eggplant appetizer for the festive table “Peacock Tail”

An impressive and original appetizer made from vegetables can easily decorate the table with its unusual presentation. In this recipe, you can use any cheese that you like, and mayonnaise can easily be replaced with natural yogurt, if you adhere to proper nutrition.

Cooking time - 30 min.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Eggplant – 1 pc.
• Cucumber – 1 pc.
• Tomato – 2 pcs.
• Cheese – 50 gr.
• Garlic – 1 tooth.
• Mayonnaise – 2 tbsp.
• Olives – 8 pcs.
• Vegetable oil – 100 ml.
• Salt - to taste.
• Parsley - to taste.

Cooking process:

1. The basis of our dish is eggplant, cut diagonally into circles, add salt and set aside for 10-15 minutes.

2. After the rounds give up their juice, blot with a napkin, removing unnecessary moisture, and fry in vegetable oil until golden brown. Place the hot eggplants on a paper towel and let them cool a little.

3. In a deep bowl, combine grated cheese, chopped or crushed garlic and two tablespoons of mayonnaise.

4. Mix the cheese mixture thoroughly and add salt to taste.

5. Cut cucumbers and tomatoes, just like eggplants, into rings (if the fruits are small) or half rings (if the vegetables are small).

6. Let's start assembling the appetizer: place the fried eggplants on a flat dish, put a little garlic cheese filling on them, then tomatoes and cucumbers.

7. Decorate the top with olives or black olives cut in half.

8. Before serving, sprinkle with fresh herbs. Bon appetit!

Delicious appetizer of eggplant and zucchini

A spicy, but at the same time simple and “quick” appetizer made from seasonal vegetables, namely zucchini and eggplant, goes well with various side dishes and meat. Anyone can prepare this dish without wasting time or effort.

Cooking time – 60 min.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Eggplants – 2 pcs.
• Zucchini – 2 pcs.
• Tomatoes – 2 pcs.
• Hot pepper 1 pc.
• Salt - to taste.
• Vegetable oil – 20 ml.

Cooking process:

1. Cut zucchini and eggplant lengthwise into two parts, sprinkle with vegetable or olive oil and bake in the oven until soft. As a rule, this process takes no more than 30 minutes.

2. After half an hour, carefully remove the pulp from the vegetables and transfer it to the bowl of a food processor or immersion blender.

3. Cut the tomatoes randomly into small pieces and add them to the eggplants and zucchini.

4. Cut the hot pepper into thin rings and also transfer to a bowl.

5. Add all the ingredients to your taste and mix until smooth. Serve to the table with fresh black bread. Bon appetit!

A simple appetizer of eggplant with garlic and cheese

An incredibly tender and savory appetizer made from the simplest ingredients - eggplant, cheese and garlic. The dish will add variety to any holiday, as it is not only very tasty, but also looks incredibly impressive and appetizing; this appetizer is served in the form of rolls.

Cooking time – 2 hours 25 minutes

Cooking time – 25 min.

Portions – 5.

Ingredients:

• Eggplants – 2 pcs.
• Hard cheese – 50 gr.
• Vegetable oil – 2 tbsp.
• Garlic – 2 teeth.
• Mayonnaise – 2 tbsp.
• Salt - to taste.

Cooking process:

1. Prepare the base of the rolls - eggplant. Cut the vegetable into thin slices, about 2 millimeters thick. Place the slices in a deep container, sprinkle well with salt and set aside for 15 minutes.

2. After the time has passed, rinse the eggplants under running water and carefully shake off the excess liquid. Next, grease each plate with a small amount of vegetable oil on both sides.

3. Heat the frying pan and fry the vegetable slices for 3-4 minutes on each side until golden brown.Then, let it cool a little at room temperature.

4. Let's start preparing the filling. In a bowl, mix finely grated hard cheese, garlic passed through a press and a couple of tablespoons of mayonnaise - mix the ingredients thoroughly.

5. Assembling the rolls. Place the eggplant slices on a cutting board and spread one teaspoon of cheese filling onto each one.

6. Carefully roll the slices into rolls and transfer them to a deep form, which we cover with cling film on top. Place the appetizer in the refrigerator for an hour and a half to soak. Bon appetit!

Korean spicy eggplant appetizer

Fans of Asian cuisine simply must prepare eggplants using this recipe! The appetizer is prepared in just half an hour, however, you will have to wait about two hours until all the ingredients are soaked in the spicy marinade. The vegetables are very quickly saturated with each other’s juice and spicy dressing, due to which the dish has an incredible taste and aroma.

Cooking time – 2 hours 30 minutes

Cooking time - 30 min.

Portions – 10.

Ingredients:

• Eggplants – 3 pcs.
• Carrots – 2 pcs.
• Bell pepper – 2 pcs.
• Onions – 2 pcs.

For refueling:

• Vegetable oil – 4-5 tbsp.
• Vinegar 6% - 1 tbsp.
• Soy sauce – 1 tbsp.
• Garlic – 2 teeth.
• Ground coriander – ½ tsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. First of all, wash the eggplants, dry them and cut into thin strips. In order to get rid of bitterness, sprinkle the slices with salt and leave for 10-15 minutes.

2. After 15 minutes, rinse the straws with water and fry in vegetable oil until golden brown.

3. While the eggplants are cooking, peel and grate the carrots.

4.We “free” the onion from the husk and cut it into very thin half rings.

5. Combine carrots and onion half rings in a deep bowl.

6. Cut sweet bell peppers into thin strips and add them to other vegetables.

7. Let's prepare the dressing. In a separate bowl, mix vegetable oil, one spoon of vinegar and soy sauce. Add chopped garlic and coriander to this. Mix well and pour the resulting marinade over the chopped vegetables.

8. We also transfer the slightly cooled eggplants to the rest of the ingredients - mix again and refrigerate for at least 2 hours. It is recommended to stir the snack every 30 minutes for better soaking.

9. After a few hours, all the vegetables will be completely soaked and the dish will be ready to serve. Bon appetit!

Eggplant appetizer "Mother-in-law's tongue"

Eggplant is a very versatile vegetable, from which caviar, rolls and preserves are made. But now we will focus on the original “Mother-in-Law’s Tongue” appetizer, which will decorate any holiday table and pleasantly surprise guests with its interesting taste and presentation.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Eggplants – 1 pc.
• Tomato – 2 pcs.
• Mayonnaise – 2-3 tbsp.
• Parsley - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 4 tbsp.

Cooking process:

1. Prepare all the ingredients: mayonnaise, oil, spices, wash the vegetables and dry them with paper towels.

2. Let's start cooking: cut the eggplant into equal longitudinal plates about 5-6 millimeters thick.

3. Place the vegetable plates into a deep container and sprinkle them thoroughly with salt and mix.

4.Heat vegetable oil in a thick-bottomed frying pan and fry the slices until golden brown.

5. After, fry on the second side. If necessary, add oil, as the eggplant instantly absorbs it.

6. While the slices are fried, let’s start with the tomatoes. We cut into half rings of medium thickness, about 4-5 millimeters each.

7. Carefully transfer the rosy eggplants onto a flat plate and coat one side with mayonnaise, place one slice of tomato on top, and sprinkle with ground pepper.

8. Fold the vegetable “strips” in half and decorate with fresh parsley or any other herbs you like. Bon appetit!

Original eggplant rolls for the festive table

Do you want something new and unusual? Let's prepare unusual rolls from sliced ​​eggplant with nut and cheese filling. Such a dish will find “its place” at any holiday and celebration, and, most likely, will be the first to “fly away” from the plates.

Cooking time – 55 min.

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Eggplants – 2 pcs.
• Cream cheese – 200 gr.
• Olives (pitted) – 130 gr.
• Chopped nuts – 2 tbsp.
• Tomatoes – 2 pcs.
• Cucumbers – 2 pcs.
• Olive oil – 2 tbsp.
• Parsley - to taste.
• Dill - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Let's deal with the base - eggplants. Cut the vegetable into thin strips and place in salted water for half an hour to get rid of the bitterness.

2. Cover the container with the slices with a plate, and place pressure on top to speed up the process.

3. After 30 minutes, rinse the strips under running water and blot with paper towels.

4. Coat dry strips with a small amount of oil before frying.A silicone brush does this job perfectly.

5. Fry all the plates in a dry but well-heated frying pan, about 3-4 minutes on each side.

6. In order to get rid of excess oil, place the fried eggplants on napkins or paper towels.

7. Cool the strips under the lid - this method will help maintain the softness and elasticity of the vegetable.

8. Let's prepare the filling for future rolls. Place 200 grams of cream cheese in a bowl (can be replaced with cottage cheese).

9. Add olives to the cheese base.

10. Add a few tablespoons of chopped nuts here.

11. Using an immersion or stationary blender, blend the mass until it has a homogeneous consistency.

12. Add a few drops of olive oil to the filling and mix thoroughly.

13. We collect our snack. Coat the cooled vegetable strips with a thin layer of filling and place a small piece of tomato and a sprig of parsley or dill on top - carefully roll up the rolls.

14. Alternate the tomato filling with cucumber slices and place the finished rolls on a flat plate.

15. The appetizer can be left in a cool place for 1 hour, or can be served immediately to the holiday table. Bon appetit!

Eggplant appetizer with bell peppers and tomatoes

An excellent appetizer for summer picnics with kebabs - an appetizer made from seasonal ripe vegetables. It is recommended to prepare this dish from homemade vegetables, since they are the most aromatic and juicy, and natural juice is the main advantage of this delicacy.

Cooking time – 55 min.

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Eggplants – 2 pcs.
• Tomatoes – 4 pcs.
• Carrots – 4 pcs.
• Bell pepper (red) – 1 pc.
• Bell pepper (yellow) – 2 pcs.
• Onion – 2 pcs.
• Garlic – 3 teeth.
• Parsley – 1 bunch.
• Cheese – 100 gr.
• Lettuce leaves – 5-7 pcs.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 4 tbsp.

Cooking process:

1. The first step is to thoroughly rinse all the vegetables under running water and dry them.

2. Cut the eggplants into fairly thick rings, about 5-7 millimeters thick, and sprinkle with salt.

3. Heat a little oil in a frying pan and fry the purple vegetable rings on both sides until golden brown and remove to a paper towel, allowing excess fat to drain.

4. Grate the carrots on a coarse grater or chop them into small strips, cut the tomatoes, bell peppers and onions into small cubes, and pass the garlic through a press.

5. Fry onion and garlic in vegetable oil until transparent.

6. Add carrots to the onion fry and cook for about 7 minutes over low heat, stirring constantly.

7. Also add cubes of pepper and tomatoes to the frying pan - salt and pepper to your taste, fry for about 10 minutes.

8. Place lettuce leaves on a large flat dish, on top of a circle of fried eggplant. Place one tablespoon of vegetables on each round piece and generously sprinkle everything with grated cheese. Bon appetit!

Hot appetizer of eggplant baked in the oven

An appetizer originally from Italy - baked eggplants with young Parmesan and juicy tomatoes. You can prepare such a dish at home without spending a lot of effort and time. The recipe is very simple, and you will remember the taste and aroma for a long time.

Cooking time – 45 min.

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Eggplants – 2 pcs.
• Egg – 2 pcs.
• Olive oil – 1 tbsp.
• Basil - ¼ tbsp.
• Tomatoes – 1 pc.
• Mozzarella – 150 gr.
• Parmesan (grated) – ¾ tbsp.
• Hot sauce – 2 tbsp.
• Breadcrumbs – 350 gr.
• Flour – 1 tbsp.
• Italian herbs – ½ tsp.
• Spices - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut clean and dry eggplants into thin slices, and chop the tomatoes into small cubes.

2. Pour breadcrumbs into a deep plate and add Italian herbs, Parmesan, salt and pepper and mix. In another container, beat two eggs thoroughly.

3. Each slice of eggplant must be breaded, for this we need: immediately dip the slice into flour, then into a beaten egg and then into breadcrumbs. This is what we do with all the vegetable slices.

4. Pour a large amount of olive oil into a saucepan or frying pan with high sides and heat over high heat.

5. Place several slices into hot oil and fry on both sides until golden brown. Place the finished slices on paper towels to absorb excess oil.

6. Place crispy eggplant strips on a baking sheet (at a distance of a few centimeters from each other), grease with any hot sauce. Sprinkle chopped or grated mozzarella on top of the sauce.

7. Next, place fresh basil leaves (can be replaced with dried) and tomato cubes on the mozzarella. We put another slice of eggplant on top and again the filling - we make three layers. Decorate the last layer with a small amount of grated Parmesan.

8. Place the appetizer in the oven and bake for 10 minutes at 180 degrees. Before serving, garnish with chopped basil. Bon appetit!