Summer and autumn delight us with an abundance of eggplants. There are few people who do not like blue ones. This extraordinary vegetable is extremely popular. It not only tastes great, is extremely healthy, but also has thousands of cooking options.

How to fry eggplant

At first glance, the dish is very simple. But how to make it not very high in calories and tasty at the same time? How to fry eggplants in a pan correctly? Few ask these questions. Frying always requires the addition of vegetable oil, the blue ones absorb it perfectly. Therefore, you need to fry the eggplant correctly so that the dish will bring the maximum benefit with the minimum amount of calories. Fried vegetable slices can be used as an addition to meat stews, used to create savory snacks, savory rolls, salads, or served as a separate dish.

How to cook eggplant properly

To properly cook eggplants, before frying, the fruits should be chopped, salted, and allowed to stand (this will leave the bitterness). Next, the prepared fruits need to be doused with boiling water and washed off with salt under running water. Then you can cook them in a pan. To reduce the amount of fat, cooks recommend using cookware with a special coating - just drip a few milliliters of oil to form a crust.

To make delicious fried eggplants, take care of your choice of quality vegetables. They should be chosen taking into account the following signs:

• green, juicy stalk;
• a young, dark purple fruit (vegetables with a light color may contain a lot of solanine);
• medium size is preferable;
• the sepals should be very tight to the fruit;
• the skin should shine, damage to it is excluded;
• the fruit should be firm, elastic.

The selected blue ones are washed, cut off the stalk, and crushed. Depending on the recipe, you can cut them into cubes, circles, "tongues". Before cooking eggplants in a pan, they are well salted, let stand for 10-15 minutes to get rid of excess moisture and bitterness. You can salt generously, excess salt is removed when washing the prepared fruits. The blue ones should then be thrown onto a sieve or dried on a paper towel.

After that, you need to put the circles in a well-heated frying pan, preferably with a special coating, quickly fry over medium heat (so they absorb less oil). How much eggplant to fry is easy to determine by their appearance. Once the slices are translucent and soft when pricked, the vegetables are ready. Place them on a paper towel to make the glass oil.

Fried eggplant - recipe

• Cooking time: 30 minutes
• Servings Per Container: 3 Persons
• Purpose: for dinner, breakfast
• Cuisine: European

An uncomplicated recipe for fried eggplant, which even beginners can master, is perfect as a side dish for meat or fish dishes. The calorie content of a snack depends on the amount of oil used for frying. To reduce fat intake, you can place the slices on a baking sheet and bake the vegetable in the oven, or use a very small amount of oil when frying.

Ingredients:

• eggplant - 600 g;
• onions - turnips - 50 g;
• vegetable oil - 50 g;
• salt to taste.

Cooking method:

1. Wash the fruits, cut into cubes or circles.
2. Salt, leave for a while to leave the bitterness. Rinse the vegetable, fold it onto a sieve. Then you should take out the circles and dry them.
3. Chop the onion, simmer in vegetable oil.
4. Add the blue ones cut into cubes or circles, fry until transparent.

Fried eggplants with garlic

• Cooking time: 25 minutes
• Servings Per Container: 4 Persons
• Calorie content of the dish: 132 kcal per 100 g
• Purpose: for dinner, lunch
• Cuisine: European
• Complexity of preparation: easy

An excellent appetizer for any meal - fried eggplants with garlic. Cooked according to the classic recipe, the blue ones are well suited for everyday and festive tables - they are moderately spicy and piquant. If desired, you can supplement the dish with finely chopped parsley or basil, reduce or increase the amount of garlic in the seasoning. Fried slices are sometimes used to make delicious snack vegetable cakes.

Ingredients:

• eggplant - 1 kg
• garlic - 2-3 cloves
• sunflower oil - 200 g
• greens to taste
• salt to taste

Cooking method:

1. Wash the fruits, cut into even, thin slices.
2. Salt, let stand, squeeze.
3. Dip the prepared circles in flour, fry in vegetable fat - so the finished fried pieces will crunch appetizingly. You can prepare a batter from eggs and flour for frying.
4. Squeeze out the garlic using a special press. After frying, grease each fried circle with a garlic mass. Serve with sour cream sauce with herbs.

Fried eggplants with garlic and tomatoes

• Cooking time: 50 min
• Servings Per Container: 4 Persons
• Calorie content: 120 kcal per 100 g
• Purpose: for lunch
• Cuisine: Russian
• Complexity of preparation: easy

A nutritious, light and appetizing dish - fried eggplants with garlic and tomatoes. Fresh tomatoes emphasize the bright taste and aroma of blue ones, give them juiciness and beautiful color. Fans of spicy snacks will love Chinese eggplant, which is prepared in the same way with the addition of sweet and sour sauce (they should be poured over fried vegetables).

Ingredients:

• eggplant - 1 kg
• garlic - 2-3 cloves
• olive oil - 50 g
• tomatoes - 300 g
• greens to taste
• salt to taste

Cooking method:

1. Prepare and fry the blue circles as in the previous recipe.
2. Pass the garlic through a press, wash and chop the fresh tomatoes thinly.
3. On each circle, put a little garlic, a ring of tomato and sprinkle with herbs.

Eggplant with garlic and mayonnaise

• Cooking time: 50 min
• Servings Per Container: 4 Persons
• Calorie content of the dish: 136 kcal per 100 grams
• Purpose: for dinner
• Cuisine: Russian
• Complexity of preparation: easy

A very spicy, spicy appetizer - eggplant with garlic and mayonnaise. It is perfect as an addition to meat dishes, potatoes, cereals. High-calorie and not very healthy mayonnaise can be successfully replaced with sour cream sauce with herbs, which is easy to prepare by mixing these components and seasoning with spices and herbs to taste. Spicy slices of vegetables are sometimes served on a slice of toast - it turns out to be an appetizing, tasty snack.

Ingredients:

• eggplant - 1 kg
• garlic - 5 cloves
• olive oil - 100 g
• mayonnaise - 150 g
• greens to taste
• salt to taste

Cooking method:

1. Wash the fruits and cut into thin slices, approximately 3-4 millimeters each.
2. Put the prepared slices of vegetables in a hot and oiled frying pan, fry until golden brown on both sides.
3. While the blue ones are fried, squeeze the mayonnaise into a bowl, then chop and add the garlic passed through the garlic.
4. Put the hot blue ones on a flat plate and grease each circle with a garlic mixture.

Fried eggplants with vegetables

• Cooking time: 40 min
• Servings Per Container: 2 Persons
• Calorie content: 150 kcal per 100 g
• Purpose: for dinner
• Cuisine: Russian
• Complexity of preparation: easy

Light, tender, nutritious side dish - fried eggplants with vegetables. A great option for a light, full meal, especially for people who control their weight, as well as for those who follow a diet. The composition of the vegetables included in the stew may be different: add cauliflower, broccoli, squash, zucchini or potatoes - they can go well with blue ones.

Ingredients:

• eggplant - 500 g
• sweet pepper - 200 g
• onions - 50 g
• tomatoes - 200 g
• vegetable fat - 3 tablespoons
• salt, sugar, vinegar - to taste

Cooking method:

1. Peel the blue ones, cut into cubes, salt, drain the bitter juice, scald with boiling water.
2. Fry in a pan with a little oil until tender.
3. Chop the onion, chop the bell peppers into strips, dice the tomatoes. Fry in a separate pan, then simmer the chopped vegetables. At the end, mix with the fried blue ones, season to taste and season with salt.

To properly fry eggplants in a pan in circles, you need:

• cut them thinly;
• salt, put in a bowl, then let stand to remove excess bitterness;
• roll in flour to make a crispy crust,
• scald vegetables with boiling water so that they absorb less oil when frying;
• fry in a well-heated skillet (the oil should almost boil).

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