General principles of cooking eggplants with tomatoes and garlic
Eggplant is a specific product that requires pre-treatment before cooking. It possesses bitterness, which must be disposed of and, moreover, it is rather porous, therefore it absorbs both water and oil in very large quantities. Therefore, regardless of the recipe, it is first necessary to chop the eggplants, put them in deep dishes, add salt and so although b minutes for 20. At this time, you can cook the rest of the ingredients of the dish. After 20 minutes, you need to drain the formed liquid (along with it bitterness goes away), rinse thoroughly and squeeze the eggplants with your hands - and you can proceed! Now, when frying, the oil will not soak so much that, of course, it will favorably affect the health and the figures of the eaters. An alternative way of preparing eggplants for further preparation is to put them in the same 20 minutes in highly salty water.
Tomatoes in recipes with eggplants can be used with or without the skin. In order to quickly peel a tomato, you need to cross it shallowly, cut it in a bowl and pour boiling water over it. After waiting a few minutes, pour the tomatoes with very cold water - after that, it becomes easy to remove the skin.
When cooking eggplants, garlic is the most welcome guest, because they themselves are rather lean in taste. So the average size of eggplant is usually a whole head of garlic.
Recipe 1: Warm Eggplant Sandwiches with Tomatoes and Garlic
Ingredients: 2 medium sized eggplants, 2 large elastic tomatoes, a head of garlic, parsley, vegetable oil, mayonnaise.
Method of preparation
Wash the eggplants, slice obliquely into elongated slices 1 cm thick, and prepare as described above. In order not to waste time in vain, you can peel all the garlic and cut each clove into thin slices across. Tomatoes cut into circles with a thickness of 1 cm, as well as eggplants. Fry the prepared eggplants; half of the still warm cloves put on a flat plate one by one. On each slice there is literally a drop of mayonnaise, put slices of garlic close to each other, and on top of them there is a circle of tomato and parsley. Then put garlic on the tomato again, a drop of mayonnaise on top, and close the whole construction with another warm piece of eggplant. It turns out delicious and very satisfying sandwiches.
Recipe 2: Eggplant Appetizer with Tomatoes and Garlic
Ingredients: 1 large, preferably flat, eggplant, 1 medium-sized onion, 1 head of garlic, 1 large tomato (can be replaced with canned), vegetable oil, salt, pepper or a mixture of peppers.
Method of preparation
Eggplant cut into round slices with a thickness of 3-4 mm, prepare, as indicated in the article above. It is necessary to remove the skin from a tomato, as it is the easiest to do, also described above. Fry eggplants on both sides, gradually spreading on a plate. Sprinkle each layer of finished eggplants with garlic, mashed in a press (about half of the head should be used for this).
Now you need to prepare a delicious dressing for snacks. To do this, fry finely chopped onions, tomatoes and leftover garlic, salt and pepper to taste. Extinguish for 3-4 minutes until the main liquid evaporates, and the dressing does not become thicker.
Ready dressing evenly spread on slices of eggplant.
Recipe 3: Eggplant Casserole with Tomatoes and Garlic and Cheese
Ingredients: 4-5 medium-sized eggplants, 3 medium onions, 4 tomatoes, 6-7 cloves of garlic, 1 sweet pepper, 250 g of cheese (any hard variety), mayonnaise, vegetable oil, salt, spices to taste.
Method of preparation
Peel the eggplants, cut them lengthwise into 1 cm thick slices and prepare them according to the general principle described at the beginning of the article, then fry in vegetable oil on both sides until a beautiful crust forms.
Onion and sweet pepper cut into thin half rings, tomatoes - into semi-circles. Fry the vegetables in the remaining eggplant oil until tender. Prepare the sauce: mix mayonnaise thoroughly, mashed garlic and spices in a press.
Now put the pieces of eggplant on a baking sheet, trying to place them as close as possible to each other or overlapped. Top with half the garlic sauce, then evenly put the roasted vegetables, grease them with the remaining half of the sauce.
Grate the whole grated cheese and spread it over the whole area of the dish.
Put in an oven heated to 180 degrees for 20-25 minutes - and the eggplant casserole with tomatoes and garlic and cheese is ready!
Recipe 4: Eggplant Mini Rolls with Tomatoes and Garlic
Ingredients: 3 flat, medium-sized eggplant, 2-3 medium tomatoes, half a head of garlic, 150 g cheese (any solid variety), fresh greens (any, what you love), mayonnaise, vegetable oil, salt pepper
Method of preparation
Eggplant cut into thin slices (about 3 mm), then prepare according to a general principle. While the eggplant comes out liquid, you need to prepare a garlic and garlic mass - mix the grated cheese, garlic squeezed through a press, finely chopped greens, mayonnaise and pepper to taste. Tomatoes cut into 6 slices each. Fry the prepared eggplant strips on both sides in vegetable oil.
It remains only to roll the rolls. To do this, put a thin layer of garlic-garlic mass on the third strip of eggplant (apply, starting from the edge). On top of the mass at the very edge put a slice of tomato.
Gently roll roll. Typically, such rolls do not fall apart themselves, but for reliability and beauty you can fasten them with skewers.
Recipe 5: Chicken with eggplant, tomatoes and garlic in the oven
Ingredients: small whole chicken, 5-6 small eggplants, garlic head, 4-5 large tomatoes, 1 medium onion, 1 cup of white dry wine, lots of greens, olive oil - 100 g, a small bunch of parsley, salt pepper.
Method of preparation
Eggplant cut into large cubes and prepare according to a general principle. With tomatoes remove the skin. Chicken cut into large pieces. Instead of a whole chicken, you can use only those parts that you like - chicken legs, breasts.
Chicken fry in butter on both sides until golden brown. Then put in a dish or other deep dish suitable for cooking in the oven.
In the chicken oil, fry the onion and garlic, finely chopped, until golden, then place them on top of the chicken. It is desirable that the oil in the tank got as little as possible.
On a high heat, fry in butter the eggplants washed from the salt until softened, and also add them to the chicken.
It remains to prepare gravy. To do this, pour a white wine into a clean heated pan, warm for 2 minutes. Put crushed or grated tomatoes into the heated wine, add salt and half of the chopped parsley. Mix and boil for 2-3 minutes.
Gravy add to chicken and eggplant. Lightly tamp everything in the dish. Gravy should slightly cover the chicken and eggplant. If it is too small, add a glass of pure water.
Close with dish cover or foil and send to the oven heated to 180 degrees for 40 minutes. Then pull out the dish, mix and send back to the oven, but without the lid or foil. This is necessary in order to evaporate excess liquid. It usually takes about 15 minutes.
Recipe 6: Eggplant Fans with Tomatoes and Garlic
Ingredients: small size eggplants by the number of consumers, as many large tomatoes, garlic head, cheese (any hard variety) - 100g for each eggplant, greens to taste, mayonnaise, salt, pepper.
It should be noted that more than two eggplants will not fit on a baking sheet at the same time! For baking sheets, you will need vegetable oil or baking paper.
Method of preparation
Cut eggplants along the entire length into slices about 1 cm thick, but in such a way that they do not fall apart, but remain fastened at the stem. Get “books” of eggplant. Then prepare them according to a general principle. In a bowl, mix chopped greens, squeezed through a press garlic and mayonnaise, pepper.
Tomatoes cut into 5–7 mm thick circles, chop cheese into slices (as for sandwiches) also 5–7 mm thick
Prepare a baking sheet: or grease it with a small amount of vegetable oil, or cover with baking paper. Foil in this case will not work. Put the oven to warm up (200 degrees).
Rinse with eggplants salt. The eggplant “book” has now become much softer, its “sheets” should easily bend without breaking. Gently grease all the “sheets” on both sides with garlic mass. Then put the eggplants on a baking sheet, pressing on the stalk so that the “sheets” open up like a fan. Now between all the slices put a piece of cheese and tomato. Fans will take after this much more space on the baking sheet, so it is better to stack them one at a time and so that the stalks are directed to the opposite diagonal of the baking sheet.
Bake the dish for about 40 minutes. Then put each fan on a plate, carefully collect the cooled spread cheese, cut it into pieces and put it into the fans.
Recipe 7: Eggplant Stew with Tomatoes and Garlic
Ingredients: 2-3 small eggplants, 1 small onion, 3 tomatoes, 5-6 cloves of garlic, 1 red sweet pepper, 2 tbsp. capers, 1 tsp sugar, 1 tbsp. vinegar, 2 tbsp. crushed cashews, spices (oregano, basil) - to taste, parsley, vegetable oil, salt, pepper.
Method of preparation
Peel the eggplants, cut them into small cubes and prepare them according to a general principle, and then fry them in vegetable oil until a thin crust is obtained.
While eggplants reach the desired condition in one pan, vegetables should be prepared on the other. To do this, fry the garlic, cut into thin slices across the cloves in vegetable oil, and then add the finely chopped onion. Next add sweet peppers, cut into strips, and then - diced tomato, previously peeled from the skins. Salt, add oregano and basil, pour in vinegar. Mix everything thoroughly and bring the mixture to a boil. Last, add capers and mix again. Add the resulting vegetable mass to the eggplants (by this time they should already be ready). As a final touch, chopped parsley and chopped cashew nuts are served in the stew. Mix everything again, let boil for a couple of minutes and remove from heat.
Recipe 8: Eggplant Braised in a Pot with Tomatoes and Garlic
Ingredients for 3 servings: 2 small eggplants, 2 medium tomatoes, 1 bell pepper, 6 cloves of garlic, 150 g of any hard cheese, 3 tbsp. sour cream, 1 onion, parsley, spices, herbs and salt to taste, boiling water - about 300 ml. Need pots with lids.
Method of preparation
Peel the eggplants, cut them into 6-7 cm long pieces and prepare them according to the general principle described at the beginning of the article, but you can avoid rinsing them with salt. After 20 minutes, fry in vegetable oil until soft and golden brown. When ready - put it on the bottom of the pots.
For eggplants add coarsely chopped tomatoes and slices of bell pepper.
Chop onions and garlic, fry until golden brown and distribute in pots. Add your favorite spices, a spoonful of sour cream and chopped parsley.
Pour boiling water into the pots - enough to fill them by about two thirds. Top with grated cheese and close the lids. Stew in the oven for 40 minutes at 180 degrees.
Recipe 8: Stuffed Eggplants with Tomatoes and Garlic
Ingredients: 4 small eggplants (preferably about the same size), 300 g of minced meat, 4 medium tomatoes, 3 medium onions, 4 cloves of garlic, 100 g of any hard cheese, vegetable oil, spices to taste, salt, pepper.
Method of preparation
Peel the eggplants, cut them in half lengthwise and remove the flesh from each so that the “boats” remain. And these boats, and the pulp need to prepare for the preparation of a general principle.
In a large frying pan, lightly fry chopped garlic and onion in vegetable oil, then add minced meat to them and cook for another 10 minutes. Cut the pulp of eggplants (what was taken out of the “boats”) and tomatoes. After 10 minutes add them to the stuffing and simmer another 10 minutes.
Lay baking paper on a baking sheet and lay eggplants on it. Fill this base with cooked stuffing, sprinkle each piece with cheese, grated on a fine grater, on top.
Bake in the oven for 30 minutes at 180 degrees.
Eggplant with tomatoes and garlic - little tricks by experienced chefs
Remove excess fat.
It often happens that the eggplants, despite the pretreatment, still absorb too much oil when frying. Well, or just had no time to wait until extra water comes out of the eggplant. In this case, after roasting, it is advisable to shift them to a large flat plate covered with cooking paper or just paper towels. On top of the eggplants also need to close the paper or towel, lightly press and leave so for a few minutes.
Eggplants with tomatoes and garlic - hot or cold?
A pleasant feature of any eggplant dishes with tomatoes and garlic, that they are equally tasty both hot and cold. So you can safely cook “in reserve”, without fear that the products will be wasted.
