Fast and tasty eggplants in a pan - 10 recipes

If you are interested in how to cook quick and tasty eggplants in a pan, then read our selection: we offer you as many as 10 recipes for this excellent vegetable snack for your choice! It will decorate your everyday table in the summer-autumn season, when you can grow or buy young eggplants, and will also not be superfluous at any festive feast. For eggplants, you will need cheese, garlic and tomatoes - these are the foods that most often "keep up" with fried eggplants. In addition, you will find other ingredients in every recipe.

Fast and tasty eggplants in a pan - with tomatoes and garlic

Cooking time: 1 hour.

Servings: 3-4

Flour-fried eggplant served with garlic and fresh tomatoes is one of the most common summer vegetable snacks. Mayonnaise is not an obligatory ingredient here, but with it the appetizer turns out to be much more appetizing. In addition, mayonnaise is good at softening the overpungent taste of fresh garlic. Take the meaty tomatoes, not the liquid ones, so that they do not "spread" on the plate, otherwise the look of the finished dish will not turn out too aesthetic, which, however, will not spoil its amazing taste!

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  Prepare all the foods on the list. Rinse the vegetables well from dust and dirt.
• 
  Remove the tails from the eggplants and cut them into thin slices (about 5 mm), it is better to use young eggplants with small seeds. Sprinkle the circles with salt and let them brew for about half an hour to release the bitterness.
• 
  Rinse the eggplants under running water, pat dry and coat each circle in flour.
• 
  Fry the eggplant mugs in flour in boiling oil over medium heat until golden brown. Flip the circles over to the other side. Each side is fried for no more than 3-4 minutes.
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  Put the fried mugs on a dish and grease with mayonnaise, sprinkling with chopped garlic (you can pass the garlic through a press and mix with mayonnaise, and then spread on the eggplant). Adjust the amount of garlic and mayonnaise to your liking.
• 
  Shift the eggplant into thin tomato slices. Let this beautiful and juicy dish brew for 15-20 minutes and serve. Top can be decorated with parsley sprigs.

Bon Appetit!

Delicious eggplant caviar in a pan

If you are still thinking how to fry eggplant caviar in a pan, then read our recipe! We describe step by step how to cook this dish quickly and very tasty according to the classic recipe. Eggplant caviar stewed in a thick-walled pan (you can also in a cauldron) turns out to be so tasty that it is eaten very quickly!

Ingredients:

• Eggplant - 0.7-1 kg.
• Onions - 2-3 pcs.
• Tomatoes - 3-4 pcs.
• granulated sugar - 1-1.5 tbsp. l .;
• Salt to taste.
• Sugar to taste.
• Ground black pepper to taste.
• Vegetable oil to taste.
• Garlic to taste.
• Parsley to taste.

Cooking process:

1. Wash the eggplants, remove the tails, cut into cubes or into halves of 1 cm thick rings.
2. Put the vegetable pieces in a bowl, salt well and let them stand until the juice appears (you can under oppression).
3. After 40-60 minutes, rinse the eggplant slices under running water. Use a colander to drain the water completely.
4. If you cut the eggplants into small pieces right away, you can start cooking them. And we advise you to chop the larger pieces into small cubes with a food processor. If you want to have eggplant caviar of a uniform consistency, then pass these vegetables through a meat grinder.
5. Put the eggplants in boiling oil in a frying pan, add finely chopped tomatoes with the skin to them (those who don't like the skin can scald the tomatoes and remove them).
6. While the eggplants and tomatoes are fried, cut the onion into small cubes and add to the skillet.
7. Fry vegetables for 5-7 minutes, stirring occasionally.
8. Next, salt the vegetables and season with ground pepper to taste, if you like, sprinkle with a little sugar.
9. Cover the vegetables with a lid and simmer over low heat until tender (5-10 minutes). Stir occasionally.
10. Finely chopped garlic cloves and / or chopped parsley can be added to the finished eggplant caviar.

Bon Appetit!

A quick recipe for eggplant with zucchini

This dish can be prepared as a delicious vegetable sauté. It differs from saute stew in that, during prolonged roasting, the vegetable pieces acquire a beautiful appearance due to constant stirring. When preparing a dish, it is important to maintain a balance between stirring and frying: do not let the vegetables burn and at the same time do not turn them into porridge.

Ingredients:

• Zucchini - 1 pc. (big).
• Eggplants - 1-2 pcs.
• Bulb onions - 1-2 pcs.
• Carrots - 1-2 pcs.
• Tomatoes - 2-3 pcs.
• Garlic - 3-4 cloves.
• Flour / s or starch - 50 gr.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 40-50 ml.

Cooking process:

1. Rinse the eggplants, remove the tails, then cut into medium-sized pieces.
2. Sprinkle the eggplant slices with salt and let them stand for half an hour to let the bitter juice flow.
3. After the indicated time, rinse the eggplant slices through a colander, letting the water drain.
4. Peel the onion and cut into cubes.
5. Cut the carrots into strips, but not long and not too thin.
6. Cut the zucchini into the same cubes as the eggplant (remove the seeds and skin from the old vegetable).
7. Cut the tomatoes into cubes and pass the garlic through a press.
8. In hot vegetable oil, fry the zucchini until golden, stirring with a spatula. Place in a bowl.
9. Fry the eggplant until golden brown.
10. Next, fry the carrots and onions separately.
11. Combine all the fried vegetables in a pan, add salt, ground pepper and simmer a little so that the excess juice goes away.
12. Then add tomatoes and flour (starch can be used). Stir, wait for the dish to boil.
13. Reduce the heat and simmer the vegetables with flour under the lid for no more than 4-5 minutes so that the vegetable pieces soften a little, but at the same time do not lose their beautiful shape obtained during frying.
14. 1-2 minutes before the end of stewing, add finely chopped garlic to the vegetables to add piquancy and pungency.
15. Serve the stewed eggplant with zucchini and other vegetables to the table warm or hot, garnished with fresh chopped herbs.

Bon Appetit!

A simple and delicious recipe for eggplant with vegetables in a pan

The recipe for cooking eggplants, stewed with vegetables in a pan, is not at all complicated. In order for this simple dish to turn out appetizing, satisfying and aromatic, you need fresh seasonal vegetables indicated in the recipe, fresh herbs and spices to your taste, as well as about an hour of free time.

Ingredients:

• Sweet pepper - 200 gr.
• Bulb onions - 200 gr.
• Eggplant - 400 gr.
• Zucchini - 400 gr.
• Tomatoes - 300 gr.
• Salt to taste.
• Fresh greens - to taste.
• Spices for vegetables to taste.
• Ground black pepper - to taste.
• Vegetable oil - for frying.

Cooking process:

1. It is preferable to stew eggplants young, with small seeds. Cut them into cubes, after washing and removing the tails.
2. Sprinkle the cubes with salt and stir to release the bitterness in 30-40 minutes.
3. While the eggplants are giving off excess bitterness, cut the young courgettes into cubes as well. A big plus of young zucchini is that they do not need to cut off the skin and remove seeds; in more mature zucchini this will have to be done.
4. Cut the peeled onions into quarters or cubes.
5. Sweet fleshy Bulgarian pepper - 2-3 pieces (preferably multi-colored), wash and remove seeds. Cut it into large cubes.
6. Wash the tomatoes, scald with boiling water, making a cross-shaped incision on top. Peel the tomatoes and cut into cubes or wedges.
7. Rinse the eggplants under running water and let it drain (use a colander).
8. Fry the eggplant slices in a preheated skillet over medium heat until golden brown. Stir from time to time.
9. Then put the fried eggplants in a bowl, and fry the zucchini in the same oil, also until a beautiful crust appears. Add a little more oil to the pan, if necessary.
10. After you put the finished zucchini pieces in a bowl with the eggplant, fry the bell peppers right there until golden brown.
11. Next, return the fried zucchini, eggplants to the peppers, add the onions and tomatoes, salt and pepper the vegetables to taste.
12. Stir the vegetables and simmer for a quarter of an hour or less until cooked through.
13. Ready-made stewed eggplant with vegetables can be sprinkled with chopped herbs. Serve hot or warm.

Bon Appetit!

Tip: to cook this dish as quickly as possible, you can fry the zucchini, eggplant and bell peppers at the same time in three different pans, and then bring the vegetables to readiness by transferring them to one large frying pan along with the tomatoes and onions, as indicated in the recipe.

Eggplant in a pan with garlic and mayonnaise

Mayonnaise gives a pleasant softness to fried eggplants in a pan, and garlic adds the necessary pungency and piquancy. The result is an excellent seasonal vegetable snack that's easy to whip up. Before serving, eggplant with garlic and mayonnaise can be sprinkled with chopped herbs.

Ingredients

• Eggplant - 650 gr.
• Mayonnaise - 1.5 tbsp l.
• Garlic - 2-3 cloves.
• Ground black pepper to taste.
• Ground red pepper to taste.
• Vegetable oil for frying - 50 ml.
• Parsley, dill - to taste.
• Salt to taste.

Cooking process:

1. To prepare a quick spicy snack according to this recipe, cut the eggplants into small cubes, peeling them off (if your "blue" ones are very young, you can not peel the peel).
2. To relieve them of bitterness, sprinkle generously with salt, stir and leave in a bowl for 30-40.
3. Then rinse the eggplant slices with a colander under running water and let dry.
4. In vegetable oil in a well-heated skillet, fry the eggplants in small portions until soft.
5. Use a slotted spoon to remove the eggplant slices from the pan to reduce the amount of oil. Transfer them to a deep bowl.
6. When all the eggplants are fried, add chopped garlic, mayonnaise, black and red ground pepper to them, add salt if necessary.
7. A cooled appetizer of eggplant with mayonnaise is served with black or light bread, sprinkled with parsley or dill to your liking.

Bon Appetit!

Quick eggplant with minced meat in a pan

Eggplant with minced meat cooked in a pan is nothing more than an accelerated version of the exact same dish baked in the oven, and also a lifesaver when you don't have it at hand. And it turns out just as well!

Ingredients:

• Eggplant - 1-2 pcs.
• Bulb onions - 1-2 pcs.
• Garlic cloves - 2-3 pcs. or to taste.
• Minced meat - 250 gr.
• Tomatoes - 100 gr.
• Hard cheese - 50 gr.
• Fresh parsley - to taste.
• Vegetable oil - 4-5 tbsp.
• Ground red pepper - to taste.
• Ground black pepper - to taste.
• Salt to taste.

Cooking process:

1. We cut each eggplant lengthwise into two halves, remove the upper hard part.
2. Inside the eggplant, we will make a notch with rhombuses, but we will not cut the flesh completely so as not to damage the skin.
3. In the skin, in turn, we will make several shallow strips.
4. Soak the eggplants in lightly salted water for 30-40 minutes to release the bitterness.
5. During this time, peel the onion and fry it with minced meat. Chop the onion into cubes and fry in a minimum amount of vegetable oil until it becomes transparent. Do not forget to stir.
6. The onion is fried, and at this time you cut the tomatoes into cubes (one very large or two medium ones), add them to the onion, salt, stir.
7. Add minced meat to the vegetables in the pan and quickly fry everything together, stirring occasionally, over medium heat (it is important that the minced meat is fried, not stewed).
8. Add garlic, put through a press, and chopped parsley to the minced meat fried until cooked (it will be ready when clear oil remains at the bottom of the pan, and the cloudy meat and vegetable juice is completely gone - it will take about 15 minutes).
9. Season the minced meat with pepper and salt to taste, stir. Remove the minced meat from the pan and place in a bowl.
10. Rinse the eggplants from salt and bitterness, squeeze.
11. In 2-3 tablespoons of vegetable oil, we begin to fry the eggplants in a pan for about 2-3 minutes, spreading them with the cut side down.
12. Turn the eggplants over to the flat side and cover with minced meat. The heat should be moderate and the pan should be covered.
13. The eggplants will be ready when they begin to give off their strong smell and release vegetable oil from the skin, which will be quickly absorbed immediately (this will take no more than 4-5 minutes after you close the pan).
14. Reduce heat to low, sprinkle with grated cheese over eggplant.
15. Let the cheese melt under the lid and place the prepared eggplant and minced meat halves on a plate. Decorate your culinary masterpiece with fresh parsley sprigs and serve.

Bon Appetit!

Delicious eggplants in egg batter

Thick batter (a mixture of beaten eggs, salt and flour) gives the fried eggplants a pleasant taste and a very beautiful, floury, crispy crust. Plus, the egg batter prevents the eggplant from absorbing too much oil when frying. Cook eggplants in batter - this is a very appetizing and beautiful dish!

Ingredients:

• Eggplant - 2 pcs. (large).
• Any fresh greens - to taste.
• Garlic to taste.
• Tomatoes - 2-3 pcs.
• Egg - 2-3 pcs.
• Mayonnaise - optional.
• Flour - as much as needed.
• Vegetable oil - for frying.

Cooking process:

1. Peel the eggplants, cut into slices a little less than 1 cm thick (for very young eggplants, the skin may not be cut off).
2. If the eggplants are of a bitter variety, then they need to be put in a bowl, salted, pressed on top with a plate with a load, so that they stand for at least 30-40 minutes and release the bitterness.
3. Then rinse the eggplant from the bitterness and excess salt under running water, dry from the water.
4. In a bowl, beat eggs and salt until bubbles, add a few tablespoons of flour to make a thick batter. Stir the batter well with a fork or whisk to avoid lumps.
5. Cut the tomatoes into thin slices, chop parsley, dill or cilantro.
6. Chop the garlic with a knife or pass through a press.
7. Dip eggplant slices in batter on both sides and fry them immediately in hot oil until a beautiful crust appears.
8. Put the fried eggplants on a wide dish.
9. While the eggplants are still hot, sprinkle them with garlic and chopped herbs (you can grease them a little with mayonnaise if you wish), and then decorate with tomato slices.
10. You can also sprinkle tomatoes on top with herbs.

Bon Appetit!

Fried potatoes with eggplant in a pan

We recommend all eggplant lovers to try fried eggplants with potatoes, onions and carrots - this is a very original, hearty and tasty dish served for lunch or dinner. It can be an excellent side dish to any grilled or stewed meat, as well as to poultry.

Ingredients:

• Eggplant - 1-2 pcs.
• Potatoes - 5-6 pcs.
• Bulb onions - 1-2 pcs.
• Carrots - 1 pc.
• Garlic - 1-2 cloves.
• Vegetable oil - 2-3 tablespoons
• Fresh greens - to taste.
• Ground black pepper - to taste.
• Salt to taste.

Cooking process:

1. To fry eggplants with potatoes, onions and carrots, rinse and dry all vegetables
2. Eggplants should be cut into cubes, sprinkled with salt and allowed to stand under oppression so that excess bitterness comes out, and then rinse them under running water.
3. Cut the peeled potatoes into slices or wedges and fry them until golden brown on all sides in oil over medium heat. Stir occasionally to cook the potatoes evenly.
4. Then add the onion, chopped into quarters, to the potato pan, reduce heat.
5. Peel the carrots, grate them on a coarse grater, or cut them into thin sticks.
6. Add the eggplant cubes to the pan with the potatoes and onions.
7. Add the carrots and sauté the dish for another 10-12 minutes, stirring occasionally. Add vegetable oil to the skillet if necessary.
8. When the potatoes and eggplants are soft and completely cooked, add a clove of garlic, crushed through a press, to them, stir and simmer everything together for a couple of minutes.
9. Sprinkle the finished dish with chopped herbs and serve.

Bon Appetit!

A simple recipe for eggplant with chicken in a pan

If you like "little blue" ones, then you will definitely like such an easy-to-prepare, but very tasty dish, like chicken stewed in a pan with eggplant and tomatoes. Remove the finished pieces of the bird with vegetables from the stove, put in a beautiful deep dish and sprinkle with chopped herbs immediately, and season with fresh garlic if desired. And the aroma in your kitchen will be just awesome!

Ingredients:

• Chicken fillet (breast) - 0.5-0.7 kg.
• Eggplant - 0.5-0.7 kg.
• Tomato sauce - 2/3 tbsp
• Bulb onions - 1-2 pcs.
• Garlic - optional.
• Vegetable oil - for frying.
• Fresh greens - to taste.
• Spices for chicken - to taste.
• Salt to taste.
• Curry seasoning to taste.

Cooking process:

1. Wash the chicken fillet, dry it, cut into portions, salt, season with curry and other chicken spices as you wish.
2. Let the chicken pieces marinate for about 1-1.5 hours.
3. During this time, cut the eggplants into small cubes or into halves of circles, put in a bowl, sprinkle with salt and let the eggplants stand and release their bitter juice (you can press the eggplant with a press, then the juice will stand out faster).
4. Fry the pickled chicken in hot oil until a beautiful crust.
5. Cut the onion into small cubes or quarters of rings and add to the pan.
6. Continue frying the chicken and onions until the onions are translucent.
7. Rinse the eggplants from salt and juice, squeeze, add to the chicken and onions, fry a little, stirring occasionally.
8. Then add one third of a glass of water to vegetables with chicken, close the lid and simmer the dish for 10-15 minutes under the lid over low heat.
9. During this time, prepare tomato sauce from fresh tomatoes (you can use ready-made tomato sauce). Scald fresh tomatoes with boiling water, remove the skin and beat the pulp with a blender, add some salt and pepper. You will need 3-4 large tomatoes.
10. Add sauce to eggplant and chicken fillet, stir. Taste the dish, if necessary, add more salt and spices of your choice.
11. Simmer the chicken and eggplant, covered, until the sauce is one-third quenched.
12. Sprinkle the finished dish with chopped garlic and fresh herbs, let it brew under the lid for 10-15 minutes and serve hot.

Bon Appetit!

Eggplant with egg and onion - fast and tasty!

Eggplants cooked with eggs and onions are very mushroom-like in taste. According to this recipe, you will get such an excellent appetizer, which you will not be ashamed to serve at the most beautiful festive table. Young eggplants are especially tasty right from the garden!

Ingredients:

• Eggplant - 0.5-0.7 kg.
• Chicken eggs - 4-5 pcs.
• Bulb onions - 3-4 pcs.
• Any chopped greens - to taste.
• Ground black pepper - to taste.
• Ground red pepper - to taste.
• Sunflower oil - for frying.
• Salt to taste.

Cooking process:

1. For this dish, it is better to use young vegetables without bitterness, whose seeds are not yet fully ripe. Rinse, cut the eggplant into small cubes. In old eggplants, you can remove the hard skin, sprinkle the pulp with salt and let it stand for about an hour to release the bitter juice.
2. Then rinse the eggplants under running water through a sieve to rinse off the bitterness and excess salt.
3. Broken chicken eggs in a bowl, whisk until frothy.
4. Then add them to the eggplant slices and mix well.
5. Leave the eggplant and eggs on the table for an hour, stirring occasionally, so that the eggs are completely absorbed into the eggplant.
6. Cut the peeled onion into cubes.
7. Heat vegetable oil in a skillet, it should not be too little. Put the eggplant and onion in the oil, mix well.
8. Fry vegetables over low heat, stirring occasionally. The eggplants with eggs and onions are ready when they are browned (this will take 15-20 minutes).
9. Season with salt and pepper to your liking.
10. Sprinkle the finished eggplants with eggs and onions with fresh chopped herbs.

Bon Appetit!