Fried Eggplant

Eggplants, or blue, as they like to call people, have long become a favorite delicacy at the end of the summer. From them you can do whatever your heart desires - and caviar, and soups, and mashed potatoes ... But fried eggplant occupy a special place in this list. They can be served with meat, poultry, fish or purely in a vegetarian style - with vegetables. In any case, they will make a splash at the dinner table!

Eggplants fried with tomatoes

This is the simplest recipe for aubergines, which even a novice hostess can cope with. This dish can be served with a side dish or as a savory snack. If you are confused by the presence of garlic (or rather, the smell from it later), it can be replaced with mustard or Tartar sauce.

Necessary ingredients:

• eggplant - 3 pcs
• tomatoes - 6 pcs
• garlic - 3-5 denticles
• salt - a pinch
• flour - 2 tbsp. l.
• mayonnaise - 4 tbsp. l.

Cooking method:

1. Wash vegetables and peel. For sinenky, a knife for cleaning potatoes, and tomatoes enough to pour boiling water for 30 seconds, pass cold water, and peel easily peels off.
2. Sinenki cut into round slices 1-1.5 cm thick.


3. Pour the flour into a flat plate.
4. Roll the slices in flour and fry on sunflower oil from two sides to a golden crust.
5. While they are fried, cut the tomatoes in the same round slices.


6. Garlic, peel and crush with garlic or crumble with a knife.
7. Mix garlic with mayonnaise and lightly salt.
8. On roasted aubergines, arrange portions of garlic sauce, and top with a slice of tomato.

"Mushroom" eggplant

Despite the name, this recipe for fried eggplants does not use any mushrooms! Amazing taste illusion is achieved by a special sequence and secret ingredient! To fry the eggplant, you will need about 40 minutes of free time. This dish will be appreciated by all family members, and the most remarkable is that it can be safely stored in the refrigerator for up to five days, so that you can maximize the pleasure.

Necessary ingredients:

• eggplant - 1 kg
• onion - 1 pc.
• salt - 1 tbsp. l.
• sunflower oil
• soy sauce - 4 tbsp. l.

Cooking method:

1. Rinse thoroughly with a tight sponge and cut into small oblong slabs.


2. To remove a bitter taste, put vegetables in a deep bowl, sprinkle with salt, stir with your hands and leave for half an hour.
3. At this time, peel the bulb, cut it as small pieces or crumble in a blender.


4. Fry the onion in sunflower oil until it is semi-transparent. When he starts to brown, turn off the fire, leaving the onions in a frying pan.
5. After 30 minutes, rinse the vegetables off the salt in cold water and flip into a colander.
6. When the water is completely drained, heat the frying pan with onion and sprinkle it with blue.


7. When the pieces turn out to be a beautiful golden brown color, add the "secret ingredient" - soy sauce! Stir well and cover with a lid.
8. Turn off the heat and allow the dish to cool in natural conditions.

Serve these fried eggplants should be cold. Thanks to "languor" in a frying pan with soy sauce, they acquire a delicate mushroom flavor and "deceive" the taste buds. So you can safely experiment and serve this treat to those who do not like blue - they do not even know about the substitution!