How to fry young eggplants. How to deliciously fry eggplants in a frying pan

From mid-summer until the end of autumn, nature spoils us with a large harvest of eggplants. And rarely did anyone not eat dishes made from them. And there are already so many delicious ways of cooking: fried, baked, stuffed and rolled in teak.

In terms of popularity, this vegetable occupies no less place than, for example, sweet pepper. But the only thing that housewives sometimes worry about is how to prepare this product without losing its shape and taste.

Because you only need to cook eggplants that are fully ripe, so that they are soft enough and have a light skin.

The longer a vegetable grows, the more natural substance it accumulates - solanine. And it is very dangerous for the human body.

You can check its quantity in a very simple way. Cut off a ring of the fruit and see how much it darkens. Dark brown color indicates a high content of solanine, and light brown indicates a low content of the dangerous substance.

If the solanine content is high, you need to thoroughly salt the sliced ​​​​fruit circles and leave for thirty minutes. Then drain the released juice. It will remove all toxic substances and along with them unpleasant bitterness.

So, friends, if you are one of the people who love dishes made from this vegetable, then this article was written just for you.

How to cook eggplants with tomatoes, garlic and cheese in a frying pan

This is a very quick and easy way to prepare this product. And the resulting result will decorate not only a home dinner, but also a chic holiday table.

You can buy mayonnaise sauce in the store or make it yourself, which, by the way, is not at all difficult, and in the end it is also very useful.

Required Products:

• Eggplant – 2 medium;
• Tomatoes – 3 pieces;
• Refined oil – 150 grams;
• Mayonnaise sauce – 120 grams;
• Salt - a pinch;
• Garlic – 3 cloves;
• Ground pepper - a pinch;
• Cheese – 100 grams.

Let's get started:

Wash the vegetables under running water and cut into one-centimeter slices.

Be sure to sprinkle the rings with rock salt and let them sit for thirty minutes.

Drain the juice from the vegetables and dry with a paper towel.

Fry the vegetables until beautifully golden brown on both sides.

Place the eggplants on a napkin to catch any excess oil.

Prepare a delicious sauce: Peel the garlic cloves and chop them. Then combine the garlic with mayonnaise sauce.

If you want the appetizer to be spicy, add ground black pepper to the sauce.

Mix everything well.

Then cut the tomatoes into slices similar to the eggplant.

We assemble the dish. On a flat plate, place the fried fruits in one layer. Place a teaspoon of mayonnaise sauce on each.

Then cover them with tomato slices. Cover them with sauce too. Then sprinkle hard cheese grated on a coarse grater on top and place a sprig of green dill.

A delicious snack is ready. You can serve it to the table. Bon appetit.

How to fry eggplants quickly and tasty

I can tell you very briefly about this dish - fast, tasty and incredibly easy. And then see for yourself how simple it is.

Product set:

• Blue fruits – 2 pieces;
• Garlic – 2 cloves;
• Soy sauce – 1.5 tablespoons;
• Hot red pepper – ½ tablespoon;
• Salt - a pinch;
• Sunflower oil – 100 grams.

Let's start cooking:

Wash the fruits and cut them into layers one centimeter thick. Sprinkle with salt and let sit for half an hour. Then drain the juice.

We cut the layers into strips of one centimeter.

Fry the cubes in a frying pan until golden brown.

Mix the prepared vegetables with chopped garlic and fry a little longer. Then add soy sauce, simmer for two minutes and turn off the heat.

The more garlic you add, the more piquant the taste of the finished dish will become.

The appetizer is ready, it is very tasty both hot and cold. It’s convenient to take it with you on a picnic or just serve it for lunch.

By the way, I also like to add more different greens to them. It's fragrant like summer and incredibly tasty.

Frying frozen eggplants

Many housewives love to defrost many vegetables for the winter in the freezer. This also applies to eggplant.

And now it’s time to cook them. The main thing here is to know some nuances. For example, defrost only the amount of vegetable that is needed for cooking. They cannot be frozen a second time.

There is no need to salt the vegetables in advance and drain the juice.

Products for cooking:

• Frozen vegetables – 0.5 kg;
• Potatoes – 900 grams;
• Onions – 2 heads;
• Garlic – 2 cloves;
• Salt – a pinch.

Let's start cooking:

Remove frozen vegetables from the refrigerator and leave to defrost at room temperature. Then cut into squares or rings.

Eggplants can also be thawed in the microwave; they retain their shape well.

Peel the potatoes and cut them for frying in a way convenient for you.

We put two frying pans on the fire, pour sunflower oil on them and heat them up. On one we fry the potatoes with onions, on the second we fry the blue ones.

When both dishes are almost ready, that is, covered with a golden crust, mix them in one frying pan and add garlic. Reduce the heat, cover with a lid and simmer for at least ten minutes.

The food is ready. The aroma from it simply drives you crazy.

I serve it with lightly salted quick-cooking cucumbers; I will tell you their recipe in the next article. And my family devolves such a dinner on both cheeks. By the way, it’s so satisfying that you don’t even need to serve any meat.

Delicious eggplant recipe in a frying pan

Insanely delicious recipe for fried vegetables. A person who doesn’t know will say that these are mushrooms. I advise you to try it, it won’t take much time, but the result will be impressive.

Ingredients:

• Blue ones - 4 fruits;
• Egg – 2 pieces;
• Onion – 2 heads;
• Mushroom broth spice - ½ teaspoon;
• Sunflower oil – 100 grams;
• Mayonnaise sauce – 50 grams;
• Green onion - 1 bunch.

Let's get started:

Wash the blue ones and cut into cubes.

Shake the eggs in a separate bowl and pour them into the eggplants. Mix the mixture thoroughly and set aside for an hour and a half. Mix them a couple of times.

The more thoroughly you beat the eggs, the more tender the vegetables will be.

Then put the frying pan and heat it up. Pour in the vegetable mixture and fry, stirring occasionally.

Cut the onion small. Add it to the vegetables.

Bring the mixture until golden brown and sprinkle with seasoning. Fry them for at least five more minutes.

Now you can turn off the heat and serve the dish to the table. Bon appetit!

How long to fry eggplants until done?

There are several nuances in the process of preparing blue ones. To get rid of bitterness, you need to either peel them or sprinkle them with salt and wait about half an hour for the juice to release. If there is no time for this, then I sometimes soak the vegetables in cold salted water for ten minutes.

The vegetable is cut into either thick circles or large squares.

Fry the circles for at least three minutes on each side over medium heat until golden brown.

Breaded preparations are fried as follows:

Roll each circle in flour, then in egg, and then in breadcrumbs and fry for 3-5 minutes in hot oil.

And we put the squares in the stew fifteen minutes before the end of the stew.

The eggplant layers are also fried for 3-5 minutes on each side.

After frying, the layers must be kept on a napkin to get rid of excess oil.

The whole fruits are baked in the oven or over an open fire for about 8-10 minutes. Until soft. Then they are peeled, ground into puree, chopped garlic and mayonnaise sauce are added. This is both a salad and a pate for bread at the same time. This is a mini recipe from my family. Try it, it's probably delicious.

Try not to overcook the preparations, otherwise they will become bitter and the taste of the dish itself will deteriorate.

Well, that's all, I guess. I talked about the simplest and fastest ways to cook eggplant. But I always say, don't be afraid to get creative and experiment while cooking. By adding various additional products in any of the provided methods, you will get new, no less tasty dishes. What will make your loved ones and friends very happy?

Prepare and enjoy the result. And if you have no less tasty and interesting ways of preparing dishes from blueberries, then write in the comments, and I, in turn, will be happy to try to cook them.

Video on how to properly fry eggplants in a frying pan step by step

Every housewife has a life-saving recipe hidden that will come to the rescue in an emergency situation, when, for example, unexpected guests arrive.

If you don’t know what kind of treat you can prepare quickly and tasty for the arrival of guests, then we will tell you how to fry eggplants in a frying pan

Well, that’s all, it’s really not difficult and fast. And due to the fact that this vegetable is well preserved in the freezer, you can prepare such dishes for your family almost all year round.

Almost all recipes are not difficult to prepare, just cut, add salt and fry. Each time you change the composition of the ingredients, you will get a new and interesting result. So go ahead, cook and be happy!

Fried eggplant is a delicious and nutritious dish that many people love to cook at home, as they can be quickly and easily fried, just like zucchini. In this article we will try to understand in more detail how long and how to properly fry eggplants in a frying pan so that they turn out tasty and aromatic.

How long does it take to fry eggplants?

The time for frying eggplants (little blue ones) depends on how they are cut before frying (in circles, strips or cubes), so we will consider separately how many minutes to fry eggplants in a frying pan:

• How long to fry diced eggplants in a frying pan? Diced eggplants are fried (stewed) for 10-15 minutes until cooked.
• How long to fry sliced ​​eggplants in a frying pan? Eggplants cut into slices are fried for 5-7 minutes on each side.

Having found out how long it takes to fry eggplants, we will now consider in more detail the process of preparing them in order to know how to deliciously fry eggplants in a frying pan at home.

How to fry eggplants in a frying pan?

The most popular recipe is fried eggplant slices with garlic and mayonnaise, so let’s look at how to fry eggplant cut into slices in a frying pan step by step:

• We thoroughly wash the eggplants in cold water, then cut them into slices 5-7 mm thick.
• Place the chopped eggplants in a deep plate and sprinkle them with salt, then mix thoroughly and leave in this form for 10 minutes.
• Drain the released juice from the eggplants from the plate and squeeze them out as gently as possible (bitterness comes out with the juice).
• Place a frying pan on the stove and add sunflower oil to it.
• Dip the eggplant slices in flour on both sides and place them in a heated frying pan and fry for 5-7 minutes on each side until golden brown.
• Place the fried eggplant slices on a clean paper napkin so that it absorbs excess vegetable oil, then transfer them to a plate. Before serving, you can grease each circle with mayonnaise and garlic sauce (squeeze a few cloves of peeled garlic into the mayonnaise and mix thoroughly).

Note: when frying eggplants cut into slices, do not cut off the peel from the vegetables, as it helps maintain the shape of the pieces after frying.

Before you start frying eggplants, you need to get rid of the bitterness they contain, to do this you need to cut them into slices and place them in salted water for ten minutes.

After which the water will need to be drained and the vegetables squeezed out. Before frying, eggplants can be rolled in a mixture of eggs and flour or eggs and breadcrumbs. If the eggplants are young and medium-sized, then they can not be peeled before cooking.

How long to fry eggplants?

Over medium heat for no more than 7-10 minutes. Readiness is determined by softness and the appearance of a golden crust.

Recipe 1: Fried eggplant classic recipe

1. eggplants,
2. flour,
3. salt,
4. vegetable oil

Pre-washed eggplants are cut into thin slices, salted and breaded in flour.
Heat the oil in a frying pan and fry the eggplants until golden brown.
Serve immediately, sprinkling the dish with chopped herbs. You can serve sour cream with eggplants.

Recipe 2: How to fry eggplants with garlic

• eggplants – 1 kg
• garlic - a few cloves
• vegetable oil - 200 g.
• dill - to taste

Wash the eggplants, peel them, cut into thin slices. Pour water into a bowl, dissolve salt in it and place eggplant slices in the bowl for 2-5 minutes until they become salted and free from bitterness.
Fry until golden brown on both sides in a frying pan with vegetable oil.
Pass the garlic through a garlic press or chop it in another way, place the chopped garlic on each circle of fried eggplant. Sprinkle the fried eggplant slices with dill.

You can eat fried eggplant with garlic as a main course or serve it as a snack. You can also make an eggplant sandwich by placing slices of fried eggplant on bread.

Recipe 3: Fried eggplants with tomatoes and garlic

This is one of the easiest fried eggplant recipes. It is not only convenient, but also accessible even to novice cooks. These eggplants can be served during any feast, garnished with herbs and tomatoes.

• 5 pieces of medium eggplants,
• 2 tomatoes
• 100 grams of mayonnaise,
• 4 cloves of garlic,
• a few sprigs of greenery.

Cut the eggplants into small thin pieces, cover them with water, after placing them in a small bowl and add salt.

While the eggplants are soaking, you need to prepare the garlic sauce. Grind the garlic cloves in a garlic press and mix with mayonnaise.

Cut the tomatoes into thin slices and finely chop the greens.

Remove the eggplants from the water, pat dry with a paper towel and fry in hot oil for one to two minutes on each side.

Remove the eggplants from the bowl. Blot dry with a paper towel. Fry them in hot oil on each side for about 1-2 minutes.

Place the finished eggplants on a large dish. Spread a generous amount of sauce on top and add chopped tomatoes. Sprinkle everything with herbs and a delicious appetizer is ready! These eggplants can be eaten both hot and cold.

Recipe 4: Fried eggplants with cheese and tomato + baked

This dish can be served as a side dish or as an independent snack. Preparing these eggplants will not take much time, and their aroma will instantly win the heart of any guest.

• 800 grams of eggplants,
• 50 grams of tomatoes,
• 100 milliliters of vegetable oil,
• 3 cloves of garlic,
• 650 grams of hard cheese,
• salt and pepper to taste.

Wash fresh eggplants of the same size, peel and cut lengthwise to form pieces 1-2 centimeters thick. Pour cool water over well-sprinkled eggplants and leave in this form for about forty minutes so that the bitterness leaves them.

Remove the eggplants from the water, dry well and fry on both sides in vegetable oil. Place the fried eggplants on a baking sheet in one layer and add salt. Place tomatoes cut into slices on top of the eggplants, sprinkle with garlic squeezed through a garlic press. Next, sprinkle the eggplants generously with grated cheese; if desired, you can add herbs: parsley or basil. Eggplants must be baked in the oven for thirty minutes at a temperature of 190 degrees.

Recipe 5: How to fry eggplants in batter

• 200 grams of eggplants,
• 40 grams of flour,
• 50 milliliters of milk,
• 1 egg,
• 40 milliliters of vegetable oil,
• a pinch of salt.

Washed and peeled eggplants are cut into small slices. Mix egg, milk and flour until smooth. Eggplant slices must be well salted and dipped in batter, after which they are immediately fried on both sides in hot oil. This dish goes great with mashed potatoes and is served hot.

This dish is quite simple to prepare and tastes very much like fried mushrooms.

• 3 medium young eggplants,
• 3 onions,
• 2 eggs,
• 4 cloves of garlic,
• vegetable oil,
• greens, salt, pepper to taste.

Wash the eggplants, peel them, cut into small cubes, 2 centimeters wide and the same in length. In a bowl, beat the eggs with a fork, add salt and pepper to taste. Place the eggplants into the resulting mixture and mix well so that the vegetables are completely covered with the eggs. Leave the eggplants to soak for about twenty minutes.

At this time, cut the onion into small cubes and fry it in sunflower oil until golden brown. When the onions are fried, place the eggplants soaked in the egg mixture into the frying pan; do not use the juice; drain it. Fry the eggplants and onions well, stirring constantly. At the end, add the garlic squeezed out of the garlic and sprinkle the eggplants with finely chopped herbs. Mix everything well again, cover with a lid and let stand for a few more minutes.

Recipe 7: How to fry eggplant in Chinese style

Chinese fried eggplant makes a great summer dish. The crispy crust of vegetables combined with a spicy-sweet sauce and fluffy rice will surely appeal to fans of oriental cuisine.

• 2 eggplants
• vegetable oil for deep frying

For the sauce:

• 2 sweet peppers of any color
• 1 onion
• 1 hot pepper
• 3-4 cloves of garlic
• a walnut-sized piece of fresh ginger root
• 1 tbsp. spoon of tomato paste
• 1-2 tbsp. spoons of soy sauce
• 1 tsp sugar
• 1 tbsp. spoon of starch

For the batter:

• 2 eggs
• 2-3 tbsp. spoons of starch
• some water

Wash the eggplants, cut into plastic pieces and add salt. Mix with your hands so that the salt is distributed evenly and leave for 20-30 minutes.

Prepare the sauce. Peel and chop the ginger root into thin strips, peel the garlic and cut into pieces. Remove seeds from hot peppers and chop as finely as possible. In a separate bowl, cut the sweet peppers and onions into cubes.

Heat vegetable oil in a frying pan and add ginger, garlic and hot pepper. Warm up the spices a little and add the onion and sweet pepper. Stirring, cook for 5 minutes. Vegetables should remain crispy.

Add soy sauce to taste, tomato paste, sugar and water. I never measure the amount of water with a glass. I just pour it from a boiling kettle to get the desired volume. Boil everything.

Dilute starch in a small amount of water and thicken the sauce with it. If you add a drop of sesame oil here, you can get a slightly different taste.

Prepare eggplant batter. To do this, mix egg whites with starch and water. The dough should be thin.

Squeeze the juice out of the eggplants, dip each piece in the batter and deep-fry. Instead of batter, you can use dry flour. These eggplants will have a crispy crust. But they can be fried without anything, in the usual way - in a frying pan on both sides.

Place the prepared eggplants into the boiling sauce and boil for a few seconds. Fried eggplant is best served with fluffy rice.

These wonderful vegetables in the Russian-speaking south of Europe, from Moldova to Vladivostok, are popularly called “blue ones”. The wild ancestors of eggplant still grow in the Middle East, India and South Asia. In Africa, the “little blue” appeared about one and a half thousand years ago, where it was brought by the Arabs. Eggplant came to Europe only in the 9th century, and for 10 long centuries it waited for recognition and distribution as a sought-after vegetable crop.

Currently, due to its taste, in culinary processing, eggplant is used in a variety of ways: it is fried, boiled, pickled, salted, baked in the oven, stuffed in every way and even eaten raw.

Eggplants have only two drawbacks: individual intolerance and solanine, which must be eliminated by releasing the bitterness under pressure. Overripe eggplants should not be eaten at all due to the toxicity of solanine. The internal “pharmacy” of eggplant will help alleviate the course of cardiovascular diseases, especially in old age; It contains elements that are better able to break down fats, which is involved in the fight against obesity and atherosclerosis. Eggplant can regulate and maintain the acid-base and salt balance in the human body, and according to these data, it is good for regular use in diseases associated with metabolic disorders, especially gout. Eggplant food is also good for those suffering from dysfunction of the gastrointestinal tract, liver, kidneys, and lazy intestines.

How to cook eggplants? General rules and recipes

Depending on the variety, eggplants are oblong or round, dark purple or light lilac. For preparing salads for canning, blue ones of any shape are suitable, and for preparing eggplant rings, you should choose vegetables that are smooth, moderately oblong and up to 6-7 centimeters in diameter. Eggplant vegetables should be elastic, without questionable spots, the stalk should be green, the skin should be shiny and glossy.

It is better to cook eggplants right away - every day increases aging and accumulation of solanine, which leads to a decrease in all their natural beneficial properties. Before cooking, eggplants should be washed in running water, dried, and the stalk cut off. If the recipe calls for it, remove the skin. In any case, cut the eggplants according to the recipe, add salt, and place under pressure for 30-50 minutes to remove the solanine bitterness.

1. Homemade Fried Eggplant Recipe

In terms of the number of cooking recipes, eggplants can compete with their relative - potatoes, for which there are about 200 cooking methods. In our case, we will talk about dishes with fried eggplants.

Preparing such a dish is simple and quick enough, and it can be consumed as a self-sufficient vegetable dish or as a complex side dish with other vegetables.

Here's how to prepare fried eggplants at home:

1. Wash the eggplants, cut off the stem, dry with a paper towel, cut into thin slices and place under pressure in a colander or on a steaming stand for 30-40 minutes to allow the bitterness to drain out.
2. After sufficient time, quickly rinse the prepared eggplants in a large volume of water to remove as many seeds as possible. If the vegetables are very young, there is no need to rinse them after the bitterness has expired.
3. Heat a clean and dry frying pan, pour in vegetable oil and place eggplant slices rolled in flour to fry on both sides until golden brown over medium heat.
4. Place the finished eggplant slices on a dish, let stand for a while, carefully drain off excess oil, sprinkle chopped fresh herbs on top and serve with sour cream, mayonnaise or other sauce of your choice.

Ingredients:

• fresh eggplant - 2 pieces;
• wheat flour - 2 tablespoons;
• salt - to taste;

2. A simple recipe for fried eggplant with tomatoes and garlic

Many vegetables go well with tomatoes. Eggplant, with its freshness, did not escape this culinary union. It is the tomatoes that will add their unique sweet-sourness and juiciness to the fried eggplant dish.

Ingredients:

• fresh eggplants - 4 pieces;
• ripe fresh tomatoes - 2 pieces;
• fresh garlic - 6 cloves;
• vegetable oil - 3 tablespoons;
• ground black pepper - 1/3 teaspoon;
• salt - to taste.

Prepare eggplants fried with tomatoes and garlic as follows:

1. Prepare eggplants for frying: wash, cut off the stem, cut into cubes. Salt the chopped eggplants and keep under pressure for half an hour so that the bitter juice goes away. If the eggplants are young, you don’t have to rinse them to remove excess seeds.
2. Salt the chopped eggplants, taking into account that they were salted to remove the bitterness, sprinkle with ground black pepper and fry in hot vegetable oil until light golden.
3. Wash the ripe tomatoes, drain and cut into slices, place in the frying eggplants, continue frying with them for 15 minutes, after which add finely chopped fresh garlic and simmer over low heat for another 5 minutes. It can be served hot or chilled - equally delicious.

3. Delicious recipe for spicy eggplant with herbs and lemon

Ingredients:

• Fresh eggplants - 2 pieces;
• fresh chicken egg - 1 piece;
• crushed walnuts with kernels - 0.5 cups;
• flour - 2 tablespoons;
• vegetable oil - 3 tablespoons,
• fresh lemon - a few slices;
• fresh greens - by preference.

According to the recipe, prepare spicy eggplants as follows:

1. Wash the eggplants, cut off the stem, prick them in several places with a fork or toothpick and blanch them in boiling water for 3 minutes. Then remove the vegetables from the boiling water, cool until you can pick them up and peel them off.
2. Cut peeled whole eggplants at an angle into rings 1 centimeter thick - you will get oval plates.
3. At this point, heat the frying pan, pour vegetable oil into it, heat it to a boil and, one by one, place eggplant ovals for frying, first rolled in flour, then in beaten egg and lastly in chopped walnuts. Spicy eggplants are fried on both sides until a beautiful fried crust is formed.
4. Place the finished spicy eggplants in a flat dish, garnish with thin slices of fresh lemon and sprinkle with finely chopped fresh herbs if desired.

4. Homemade recipe for fried eggplant with garlic and mayonnaise

Eggplants fried in this way, despite the simplicity of their preparation, will appeal to all lovers of eggplant dishes and will decorate a table with dishes as a cold appetizer.

Ingredients:

• fresh eggplants - 2 pieces;
• fresh garlic - 2 cloves;
• mayonnaise - 100 grams;
• flour - 2 tablespoons;
• ground coriander - to taste;
• ground black pepper - to taste;
• salt - to taste.

According to a homemade recipe, prepare fried eggplants with mayonnaise as follows:

1. Cut prepared whole eggplants into centimeter-long transverse rings, add salt and place under pressure to remove bitterness for about half an hour.
2. While the eggplant rings are fried, prepare a simple sauce from mayonnaise, adding ground coriander and finely grated fresh garlic.
3. Roll the finally prepared eggplant rings in flour and fry on both sides in boiling vegetable oil until golden brown.
4. Place the finished eggplants on a flat dish, cool and coat both sides with mayonnaise sauce. This eggplant dish should be served in rings as a cold appetizer.

5. A simple recipe for eggplant fried with onions

Fried onions improve the taste of almost any vegetable dishes - they are also good with eggplants. In our case, where it is included as a layer, there is also tomato sauce, which forms the entire flavor bouquet of this vegetable delicacy.

Ingredients:

• fresh eggplants - 2 pieces;
• onions - 2 pieces;
• fresh sour cream - 0.5 cups;
• tomato paste - 1 tablespoon;
• wheat flour - 2 tablespoons;
• vegetable oil - 3 tablespoons;
• salt - to taste.

According to a simple recipe: cook eggplants fried with onions as follows:

1. Wash the eggplants, remove the stem and cut them into thin slices, salt them and keep under pressure for half an hour so that the bitterness disappears.
2. Then roll the eggplant slices in flour and fry in a frying pan with boiling vegetable oil on both sides until golden brown.
3. At the same time, in another frying pan, fry the onions cut into rings until golden brown, place them between the layers of fried eggplants and let them soak together while the tomato sauce is being prepared.
4. Prepare the sauce like this: Pour sour cream mixed with tomato paste into the frying pan emptied from under the eggplants, add a little salt and bring to a boil. This is the sauce to pour on top of fried eggplants layered with fried onions. You can serve these eggplants immediately or let them sit for the full flavor of the fried vegetables and sauce to ripen.

Eggplant dishes, as a rule, are unbeatable in taste, but require beautiful presentation. To do this, they can be decorated with chopped fresh herbs, lemon slices, a mayonnaise mesh and served in a beautiful dish.

For optimal taste of fried eggplants, young and fresh vegetables that have almost no formed brown seeds are better suited. If you fry eggplants in rings, then you need to choose vegetables of approximately the same size, so that the ring fits into the ring.

It is very important when frying eggplants to maintain a suitable heat setting under a frying pan, which should have a thick bottom so that there is no burning that can ruin the whole thing. For this reason, the entire frying process must take place with your constant attention, which will be encouraged by tasty luck.

Fried eggplants with garlic and fresh herbs are a delicious summer appetizer. True, not everyone and not always manages to fry them tasty, so that they do not become bitter and do not absorb a huge amount of oil. I offer you a proven recipe for making fried eggplants. It will help solve these problems and cook eggplants fried in a frying pan without any hassle.

And I will also tell you how to choose the right eggplants so that the result pleases you even more.

For me, it is more convenient to cook fried eggplants in slices, but using the same recipe you can cook eggplants fried in slices, the cooking principle will remain the same.

For flavoring, I use garlic, dill and bell pepper; all this is added to the fried eggplants raw, so that maximum vitamins are preserved and the calorie content of the dish does not increase. Vegetables and herbs “come” from the residual heat of fried eggplants. It turns out both tasty and healthy, and the smell spreads such that your head is spinning :).

If you are ready to get down to business, start preparing eggplant slices with garlic, pepper and spicy herbs.

By the way, zucchini fried with garlic and herbs in a frying pan turns out no less tasty.

How to fry blueberries in a frying pan deliciously

How to choose eggplants

A delicious meal starts with the right choice of ingredients. Since our main character today is the eggplant, we’ll talk about how to choose eggplants when purchasing.

Ripe, tasty eggplant, with a small amount of seeds, is easy to distinguish even on the counter. The color of this vegetable is deep blue-black, the peel is elastic and shiny, without brown spots. The tail is fresh and light green.

We make sure to feel each eggplant before putting it in our basket. The vegetable should be elastic, but at the same time quite easy to press. This means that it is not overripe and there are few seeds inside. If the eggplant is very hard to the touch, then its interior is already densely packed with seeds; you won’t get a tasty dish from it.

So, the right eggplants have been selected. We wash them and cut them into circles or slices about 0.5 centimeters thick.

Great salt. For half a kilogram of eggplants, take about a small heaped tablespoon of salt. Salt will draw the juice out of the eggplants, and the bitterness will go away with it. It is not necessary to put it under pressure; you can simply put it in a colander placed on a pan so that the released juice drains. Let the eggplants stand for 30 minutes.

Rinse quickly with cold tap water and leave again to drain. This is done so that the eggplants do not absorb a wild amount of oil when frying.

In the meantime, finely chop the garlic, bell pepper and chop the dill.

The next step is optional, but recommended. Blot the eggplant pieces with a paper towel to remove any remaining moisture. The drier the eggplants, the less oil will splatter during further frying.

Pour two tablespoons of odorless vegetable oil into a wide frying pan. When the oil is well heated, we begin to quickly lay out the eggplant circles or slices. Well-heated oil is also absorbed more slowly into the eggplants, so the dish will turn out to be less caloric. Fry on one side first until the eggplants begin to brown. Usually this is 2-3 minutes.

Using a fork, turn the eggplants over to the other side and fry until the second side is also browned and the eggplants become soft when pierced with a fork.

Place the first batch of eggplants in the prepared bowl, sprinkle with half the chopped garlic, pepper and dill. Fry the second batch by adding two more tablespoons of vegetable oil to the pan. It’s faster and easier to fry eggplants in two frying pans, and if there is such an opportunity, then we do so. Place the fried eggplants again with the previously cooked ones, sprinkling with the remaining garlic, pepper and herbs.