How to cook eggplants in a pan tasty and quickly. Eggplant dishes in a pan with cheese, herbs and vegetables

How to cook eggplants in a pan tasty and quickly. Eggplant dishes in a pan with cheese, herbs and vegetables

You can make a lot of very simple and “quick” dishes from eggplants. If you want something piquant, tasty, but simple, “blue” fit better than all other vegetables. They are appropriate for everyday and festive table, as a snack and a light side dish.

Cooking eggplants in a pan will take a minimum of time. Even with butter, on which the vegetable is fried, the dish will turn out to be dietary, since the caloric content of eggplant is low. Serve fried "blue" can be for meat, fish, poultry and even boiled cereal. They are great with vegetables, herbs and cheese.

Eggplant in a pan - general principles of cooking

How to cook eggplants in a pan - tasty and fast? First of all, get rid of the characteristic bitterness of this vegetable. The skin of over-ripe fruits is bitter, therefore one should either use young eggplants, or cut off the skin and soak the eggplant pulp in salted water.

Fruits should be washed, cut the skin, cut the peeled fruit into plates or cubes (depending on the recipe) and pour salted water (a teaspoon of salt per half liter of water). After 20 minutes, drain the water, spread out the slices on a paper towel and blot. Besides the fact that the salt pulls bitterness from the vegetable, it will make the eggplants more elastic. When frying, the slices so processed will absorb much less oil.

There is another way to remove bitterness. Sliced ​​eggplants 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 eggplants with garlic. How to cook eggplants in a pan - tasty and fast? It takes a minimum of ingredients and only half an hour of free time.


• four medium eggplants;

• four cloves of garlic;

• two eggs; • pepper and seasonings to your taste;

• salt;

• Seasonal fresh greens for decorating the dish (parsley, basil, dill);

• oil for the pan.

Cooking Method:

Eggplant cut into circles and soak.

Drain, blotting paper towel.

Beat the eggs with salt, black pepper, paprika or other spices to your taste. Good and dried dill, parsley.

Dip the circles of vegetables in beaten eggs and send to the pan.

Fry for 4 minutes on each side.

Put the finished circles on a dry towel to absorb excess fat.

Garlic cloves rub or skip through the press.

Chop fresh greens finely.

Eggplant spread out in a dish, grease each circle with a small amount of garlic gruel, sprinkle with herbs.

Eggplants in a pan with forest mushrooms

Cooking eggplants in a pan with onions and mushrooms is not difficult. Within 30-40 minutes you can serve fragrant “blue” with onion and mushroom zazharkoy.


• three young eggplants;

• two hundred grams of forest mushrooms (can be replaced with fresh champignons or frozen mushrooms);

• three eggs;

• four cloves of garlic;

• a bunch of dill (or a tablespoon of dried herbs);

• medium bulb bulb;

• pepper or pepper mixture, salt (to taste).

Cooking Method:

Onion bulb cut into small cubes.

Garlic very finely chop with a knife.

Eggplants to prepare, cut them into cubes and wash off the bitterness.

Beat the eggs with salt and pepper.

Put eggplant cubes into egg “marinade” and leave them for 40 minutes. Mix twice so that the vegetables are soaked with egg mixture.

Mushrooms clean, quickly wash, cut into small pieces.

Heat the pan, lay out the eggplant slices and fry, stirring, for five minutes.

Throw the mushrooms and onions in the pan, fry for another ten minutes, do not forget to mix. Add salt to taste, add spices (optional).

Squeeze the garlic through the press.

Put the garlic in the pan with the prepared eggplants, close the lid, turn off the fire. Two minutes later, eggplants cooked in a pan can be served on the table.

Decorate the dish in a plate of finely chopped greens (fresh or dried).

Puffed eggplants in a pan with tomatoes

Juicy “blue” with wonderful sourness and spicy garlic notes is a real masterpiece of culinary art. However, it is possible to cook eggplants in a pan - tasty and quickly - with this recipe without any difficulty. Interesting layout (layers) makes the dish suitable for the holiday table.


• five small eggplants;

• three tomatoes

• four garlic cloves;

• one hundred grams of mayonnaise;

• oil for the pan;

• greenery for registration (optional).

Cooking Method:

Eggplant cut into slices, process salt, dry.

Prepare the garlic sauce: chop the garlic through a press or a knife, mix it with mayonnaise.

Cut tomatoes into slices.

Wash greens, chop with a knife.

Fry eggplants in hot oil until golden brown.

Arrange the circles on a wide flat dish in one layer.

Smear the first layer, spread the tomato slices on top.

Repeat a layer of eggplants and tomatoes.

Chop the herbs and decorate the dish.

Eggplant in a cheese pan

Another delicious festive dish - rolls of fried "blue". How to cook eggplants on the skull - tasty and fast? It takes only a little mozzarella and fresh tomatoes.


• three medium sized eggplants;

• four tomatoes;

• two hundred grams of mozzarella (can be replaced by another sort 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 the eggplants into thin slices, get rid of bitterness.

Fry the eggplant slices on both sides in a hot skillet.

Cut the cheese into small thin slices.

Chop garlic.

Cut tomatoes into small cubes.

Mix cheese and garlic with creamy mayonnaise sauce.

At the tip of a fried eggplant plate, put a spoonful of garlic-cheese mixture, a cube of tomato, roll everything into a roll.

Eggplant in a pan with Chinese sauce

An interesting recipe for fried eggplant with Chinese spicy sauce created for lovers of oriental cuisine. The dish can be eaten both cold and hot.


• two large eggplants;

• four cloves of garlic;

• two tablespoons of starch;

• a piece of fresh ginger (2-3 cm from the spine);

• two teaspoons of sesame;

• two hundred milliliters of soy sauce;

• two teaspoons of rice vinegar;

• one star star anise;

• tablespoon of sugar;

• half a spoon of ground cinnamon;

• cooking oil for frying;

• half a spoon of sesame oil.

Cooking Method:

Cut off the peel from eggplants, cut into cubes, soak in salt water.

Roll dried eggplants in starch.

Heat the butter (3-4 tablespoons) and fry the sticks until golden brown.

Eggplant crispy pieces put on a napkin to remove excess oil.

Prepare the sauce (the original name is “Suan”).

With the ginger root to remove the skin, grate on a fine grater.

Pour in a saucepan soy sauce, rice vinegar, add sugar, throw spices and grated ginger.

Bring to a boil and boil down twice (it will take about fifteen minutes).

Strain the ready sauce, pour in some sesame oil, beat with a hand whisk and cool.

Roast sesame seeds in a dry frying pan (they should turn golden).

Cubes of fried eggplant spread out on plates, sprinkle with sesame, pour the sauce.

Eggplant in a pan with vegetables

Do not be difficult to cook eggplants in a pan in the company of traditional vegetables: cabbage, tomatoes, carrots, potatoes. The dish will be simple, light, low-calorie and very useful. This is a great lunch option for a fasting day.


• three medium eggplants;

• three hundred grams of cabbage (you can take cauliflower instead of white cabbage);

• three tomatoes;

• large onion;

• three potatoes;

• one medium carrot;

• vegetable oil.

Cooking Method:

Eggplant cut into large cubes, salt and set aside. Peel the potatoes and cut them into cubes of the same size.

Cabbage cut into small squares (disassemble the colored into small sticks).

Preheat the pan and fry it in oil successively (separately): first cabbage, then potatoes, at the end of eggplants. Vegetables should be sufficiently fried, but not fully prepared (fry for 7-10 minutes). Layers lay them in a deep pan.

Grate the carrots, chop the onions as small as possible.

Prepare the onion-carrot fry.

In the ready zazharku throw finely chopped tomatoes, simmer for 15 minutes under a tight lid.

Pour the main vegetables with tomato-carrot sauce and simmer until fully cooked over low heat for 50-60 minutes.

Ragout to lay out and serve.

Eggplant in a pan - tricks and tips

Eggplants need to be fried only in hot oil. If it is not enough to heat, slices stick to the bottom.

For frying in a pan, young eggplants with a delicate skin are preferable. Such vegetables gorchat less, with them it is not necessary to cut the skin.

Overripe specimens are peeled in any case. To make it easier to shoot, you can scald “blue” boiling water.

If the body or the tip of the eggplant is covered with dark ugly spots, it is impossible to eat such a vegetable.

Fried eggplants absorb a large amount of fat, so they must be soaked with napkins. If you use old, rancid or just poor quality oil, you can spoil the taste and smell of eggplant.

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