Eggplant, they are also called "blue", are very tasty in the form of snacks, recipes of which are many. Since eggplant tastes great with other vegetables and foods, the dishes are incredibly mouth-watering. Take at least eggplant with cheese and tomatoes or rolls with nuts. Such snacks are not ashamed to put even on the festive table.
Pick your recipe
Eggplant, cheese and tomato appetizer
You will need:
- 350 g eggplant;
- 2 large tomatoes;
- 300 g mozzarella cheese;
- vegetable oil for frying;
- 2-3 tablespoons ketchup;
- fresh basil;
- salt to taste;
- ground black pepper to taste.
Wash blue ones, wipe with a kitchen towel and cut into circles. Fry in vegetable oil on both sides and sprinkle with salt and pepper. Wash the tomatoes, wipe and cut into circles. Prepare and cheese. To do this, cut it into thin plates, the size of no more than circles of vegetables. On eggplant, put a leaf of basil, then a circle of tomatoes and, finally, cover each serving with a plate of cheese. Fasten the constructions with toothpicks or skewers. Pour a little ketchup and bake in the oven with a temperature of 180 ° C for 10 minutes. Gently transfer to a dish and serve cold.
Take medium-sized eggplants for this appetizer.
Eggplant rolls with nuts
You will need:
- 400 g eggplant;
- 2 cloves of garlic;
- 1 tbsp pomegranate seeds;
- 130 g of walnut kernels;
- a couple drops of wine vinegar;
- cilantro and dill;
- 1 tsp spices hops-suneli;
- olive oil for frying;
- salt.
Wash and wipe the eggplant, then cut lengthwise into plates. Pour olive oil into the pan, heat it and fry the eggplant on both sides until golden. Transfer the plates to a napkin so that it absorbs excess oil.
Not everyone likes the bitter, slightly burning taste of eggplant, but you can get rid of it if you soak chopped vegetables with salt water for 15 minutes before cooking.
Grind walnut kernels in a blender. Add chopped herbs and crushed garlic to them. Shuffle. Put suneli hops, wine vinegar and salt to taste. Add a little boiled water so that the mass is not dry. Put a filling on each plate of eggplant and roll it up. Fasten with skewers, put on a dish and garnish with pomegranate seeds.