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Fried eggplant with garlic. Video
Eggplant with garlic is a time-tested combination. The delicate velvety taste of eggplant perfectly balances the hot spice. Garlic contains phytoncides that fight microbes, so its use is especially relevant in autumn and winter – during colds. Making different meals with garlic and eggplant is a good way to stay healthy and experiment with different flavors.
Fried Eggplant with Garlic
Fried Eggplant with Garlic
Garlic-fried eggplant is the simplest dish you can make with these ingredients. You will need: – 3 small eggplants; – 4 cloves of garlic; – a few sprigs of fresh thyme; – olive oil; – sea salt and freshly ground black pepper.
Wash and dry the eggplants. Cut across into slices no more than 1 centimeter thick. Peel the garlic and cut into large pieces. Heat a deep heavy frying pan, pour in olive oil. When a light smoke rises over the oil, put the thyme in it and move it over the pan using a spatula so that the spice leaves absorb the oil and the oil absorbs the thyme scent. Add the garlic to the pan and fry until brown and aromatic. Use cooking tongs to remove the garlic onto a plate. Reduce heat to medium and add eggplant slices. Fry them, stirring occasionally and adding oil, because these vegetables are very hygroscopic. When the vegetables are soft and brown, season them with sea salt and pepper. Arrange the eggplants with the garlic, stir and serve.
Eggplant with garlic sauce
Prepare the Asian til eggplant with garlic. You will need: – 3 tablespoons of vegetable oil; – 4 eggplants; – 1 glass of filtered water; – 1 tablespoon of crushed red pepper; – 3 tablespoons of minced garlic; – 5 teaspoons of granulated sugar; – 1 teaspoon of cornstarch; – 2 tablespoons of soy sauce; – 2 tablespoons of oyster sauce.
Oyster sauce was once made from natural oysters, but now oyster extract is used for this.
Cut the eggplants into slices and fry in vegetable oil with garlic in a deep skillet over high heat for 4-5 minutes. Pour in warm boiled water, season with red pepper and cook, covered over low heat, until the eggplants have absorbed all the liquid. In a small bowl, combine sugar, cornstarch, soy sauce, and oyster sauce. Pour the mixture into the hot eggplant, stir and cook until the sauce thickens in a dream. This dish is usually served, sprinkled with chopped green onions.
Eggplant Garlic Soup Recipe
Garlic with eggplant can be used to cook more than just savory snacks. A famous dish – stuffed eggplant – is often served as a side dish for meat. Try to surprise your family and guests, cook eggplant and garlic soup. Prepare for him:
– 500 g eggplant; – 10 cloves of garlic; – 1 teaspoon of coriander seeds; 1/2 teaspoon of cumin seeds – 2 teaspoons of olive oil; – 1 cup of onion, chopped into small cubes; – ¼ teaspoon of ground black pepper; – 1 ½ tablespoons of wheat flour; – ¼ glass of water; – 500 ml of vegetable broth; – 1 tablespoon of balsamic vinegar; – 2 tablespoons of thick yogurt; – 2 teaspoons of chopped cilantro greens.
Wash the eggplant, dry and cut in half. Preheat the oven to 220 ° C. Place the eggplant, cut side down, on a greased baking sheet. Bake for 30 minutes, then refrigerate and peel. Place the pulp in a blender bowl. Sand the garlic and pass through a press. Add to eggplant and purée.
Lightly chop coriander and caraway seeds. Heat oil over medium heat in a deep saucepan, saute the onion until transparent and add pepper and ground spices to it. Fry for about 2 more minutes, dust with flour and fry, stirring occasionally, for the same amount of time. Pour in vegetable broth and water, stir, removing pieces of toasted vegetables from the walls. Add puréed vegetables, bring to a boil and cook, stirring occasionally, for 3 minutes. Add balsamic sauce. Before serving, add a spoonful of yogurt and a pinch of cilantro to each serving of the soup.
Ready-made soup can be stored in the refrigerator for up to three days, it will only benefit from this
Pizza with eggplant and garlic
Unusual, but very tasty pizza with eggplant and garlic will turn out. Take: – 300 g of pizza dough; – 10–12 slices of 1 cm wide eggplant, cut into pieces; – ½ cup flour; – ½ cup tomato sauce; – ¾ glass of grated mozzarella cheese; – 1 ½ teaspoon of minced garlic; – 1 tablespoon of chopped basil greens; – 1 teaspoon of chopped fresh oregano; – corn flour; – salt and pepper; – vegetable oil.
You can also add tomato and sweet red pepper slices to this pizza.
Roll out the pizza dough into a 24-30 cm circle, cover with a linen towel and leave to rest for 30 minutes. Salt the eggplant slices and leave for half an hour to draw out the excess liquid. After the allotted time, rinse the eggplants, rinse off the salt, and dry. In a shallow, wide bowl, combine ½ cup flour, 1 teaspoon salt, and ¼ teaspoon ground black pepper. Heat oil in a skillet. Roll the eggplant slices in flour and fry until golden brown.
Preheat oven to 220 ° C. Sprinkle cornmeal over the pizza. Place on a baking sheet, or better on a special baking stone. Spread the tomato sauce over the pizza, avoiding the edges. Sprinkle with cheese and then chopped garlic, basil and oregano. Lay out the eggplants. Bake the pizza for 7-9 minutes.