Mouth-watering options for tomato and eggplant appetizers
Eggplant is a versatile vegetable for making savory salads and snacks. A prepared snack from eggplant ideal for every day garnish, and also decorate the festive table. Eggplants are very easy to bake in the oven, cut into plates or cook whole. If you fry a vegetable in a pan, then all you have to do is fill it with other ingredients and the snack is ready. A very tasty eggplant snack for the winter will turn out if you use a suitable recipe.
Cheese snack "Kucerikas"
- "Blue" - 4 units;
- cheese - ¼ kg;
- cottage cheese - kg;
- chicken egg - 1 unit;
- cloves of garlic - 2 units;
- greens;
- salt and pepper.
Cut the eggplant in half without removing the stem. For 20 minutes, cook the halves in a saucepan, pre-salt with a little water. Remove excess liquid by tossing the eggplant in a colander.
Grate cheese, chop dill, parsley and basil... Pour cottage cheese into a container, beat in an egg, add herbs and cheese. After that, remove some of the pulp from the cooked eggplants and add to the container. Season with salt and pepper to taste.
Preheat the oven to 180 degrees. Gently fill the eggplant halves with cheese. Pre-spread a small amount of oil by greasing a baking sheet and place the vegetables on top. Remove the dish from the oven after half an hour.
"Peacock Tail"
A very easy-to-prepare eggplant appetizer "Peacock's Tail". It will beautifully complement the festive table and will please the guests. Before cooking, stock up on food:
- "Blue" - 4 units;
- cucumbers - 2 units;
- feta pate - ¼ kg;
- sweet pepper - 1 unit;
- olives;
- salt and ground pepper.
The eggplant appetizer recipe is not complicated, so even beginners can cope with it. First, wash and then cut the eggplant into slices. Season with a little salt and pepper. Fry vegetables in a skillet on each side, adding a little oil. When the eggplant is golden brown, remove it from the pan.
Gently brush each round with feta cheese. Cut the cucumbers into thin slices and the bell peppers into strips. Cut the olives in half if necessary. Place a slice of cucumber on top of each eggplant and garnish with pepper on the side. Top the eggplant with halved olives.
The eggplant snack is complete when you fan the circles on a plate. Lightly garnish the dish with herbs if desired.
Puff snack with tomato
An eggplant appetizer with tomatoes and garlic will successfully complement festive dishes. You will have to use a frying pan to prepare the dish. The rest of the ingredients can be found in every home.
Components:
- "Blue" - 4 units;
- tomatoes - 4 units;
- cheese - 200 g;
- washed walnut - 4 tbsp. l .;
- lettuce leaves;
- basil;
- garlic - 4 units;
- lemon juice - 3 tbsp. l .;
- olive oil;
- salt and pepper.
This appetizer is prepared from eggplants quite simply. Cut vegetables into thin slices and then salt on both sides. Sprinkle the halves lightly with olive oil and fry them in a skillet until golden brown.Wait for the eggplant to cool before continuing with the cooking step.
Cut the tomato into slices. Cut the cheese into cubes using a knife.
An eggplant and tomato appetizer will turn out delicious if you properly prepare lemon dressing for it. Chop the basil into small pieces, and pass the garlic cloves through the bowl. Combine the garlic, basil, a few tablespoons of olive oil and lemon juice in a separate container. Grind the ingredients thoroughly, add salt and mix.
Serve the appetizer to the table only after you have festively decorated the dish. Place lettuce leaves and basil leaves on a plate. Then lay out a layer of eggplant and a layer of tomato on top. Pour half the lemon dressing over the vegetables. Lay out the eggplant layer again and then the tomato layer. Sprinkle black pepper on top of the dish. Top the appetizer with the remaining lemon juice and herbs.
Before serving the eggplant appetizer on the festive table, sprinkle the dish with ground walnuts.
Snack for the winter
It will be possible to cook fragrant eggplants with adjika in 2.5 hours. According to the recipe with a photo of all eggplant snacks, it will be possible to roll up 5 cans of 1 liter each. The dish will turn out to be spicy and low-calorie. 100 g of adjika contains 69 kcal.
Before preparing adjika, stock up on the following components:
- tomatoes - 1 kg;
- bulgarian pepper - 12 units;
- bitter pepper - 3 units;
- garlic - 350 g;
- vegetable oil - 300 ml;
- granulated sugar - ½ tbsp.;
- salt.
In the process of preparing "blue", take:
- eggplant - 5 kg;
- granulated sugar - 1 tbsp.;
- vinegar 9% - 500 ml;
- salt.
The main cooking process involves the following steps:
- Cut the eggplants into wedges, add salt and let the vegetables steep for two hours. Then drain the released liquid.
- Boil the "blue" ones over low heat. Pour the eggplant with water (2 l), add sugar and vinegar. Cook vegetables for 20 minutes.
- Scroll all cooked ingredients through a meat grinder. Salt the adjika to taste and boil the consistency for about 5 minutes, placing the container on the stove over low heat.
- Sterilize 5 1L cans.
- Gently place the eggplants in a column in a jar, and then fill them with adjika.
- Close the jars with hot lids. Then turn them over and place them under the covers until they are completely cool.
By choosing one of the above recipes, you will be able to cook baked eggplants, delicious rolls, as well as a snack for the winter.