Eggplant appetizer - 10 delicious recipes for a festive table

While the season of fruits and vegetables is in full swing outside the window, I offer you several options for preparing an unrealistically fragrant and original eggplant snack. This vegetable is endowed with many useful substances, and it is a pleasure to cook from it! The appetizers below will decorate any festive table and will pleasantly surprise guests.

Eggplant cold appetizer with tomatoes and garlic

A classic Georgian appetizer, which will take no more than half an hour to cook, but you will definitely be satisfied with the result! Eggplants and tomatoes, bell peppers, seasoned with garlic and cilantro are a win-win option for kebabs, as well as a festive table.

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  We prepare all the ingredients: we thoroughly rinse the vegetables under running water and give a little time to dry.
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  Cut the eggplants into thick enough rings, salt and pepper to your liking.
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  Fry the salted rings in vegetable or olive oil until a delicious crust is formed.
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  We cut sweet bell peppers into arbitrary slices or cubes, and hot peppers into thin circles.
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  Fry the chopped peppers over high fire "daughter", thus creating the effect of frying on a fire.
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  Cut the red onion into medium petals and season with salt and ground pepper.
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  Repeat the same procedure with onions as with peppers: burn over high heat.
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  Cut juicy tomatoes into thick washers, salt well, pepper and sprinkle with olive oil.
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  Fry the tomato circles over high heat until the excess juice evaporates.
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  Put the eggplants, peppers, tomatoes and onions on paper towels and let the excess fat drain off, while grind the cilantro, nuts, clove of garlic, prunes and pomegranate seeds.
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  On a flat dish, we begin to collect the appetizer: lay out the vegetables in layers, sprinkling each subsequent with finely chopped herbs, garlic, cloves, pomegranate and prunes.
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  When all the vegetables are on the platter, the appetizer, which has collected a variety of tastes, is ready. Bon Appetit!

Eggplant appetizer on the festive table "Peacock's tail"

A spectacular and original appetizer made from vegetables can easily decorate the table with its unusual presentation. In this recipe, you can use any cheese that you like, and mayonnaise can be easily replaced with natural yogurt, if you follow the right diet.

Cooking time - 30 minutes.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Eggplant - 1 pc.
• Cucumber - 1 pc.
• Tomato - 2 pcs.
• Cheese - 50 gr.
• Garlic - 1 tooth
• Mayonnaise - 2 tablespoons
• Olives - 8 pcs.
• Vegetable oil - 100 ml.
• Salt to taste.
• Parsley to taste.

Cooking process:

1. The basis of our dish is eggplants, cut diagonally into circles, salt and set aside for 10-15 minutes.
2. After the kruglyashi give up their juice, we blot with a napkin, removing unnecessary moisture, and fry in vegetable oil until golden brown.Put the hot eggplants on a paper towel and let cool a little.
3. In a deep bowl, combine grated cheese, chopped or minced garlic and two tablespoons of mayonnaise.
4. Mix the cheese mass thoroughly and add salt to taste.
5. Cut cucumbers and tomatoes in the same way as eggplants into rings (if the fruits are small) or half rings (if the vegetables are small).
6. We start assembling the appetizer: put the fried eggplants on a flat dish, on them a little garlic cheese filling, then tomatoes and cucumbers.
7. Decorate on top with olives or olives cut in half.
8. Sprinkle with fresh herbs before serving. Bon Appetit!

Delicious eggplant and zucchini appetizer

A savory, but at the same time simple and “quick” appetizer made from seasonal vegetables, namely zucchini and eggplants, goes well with various side dishes and meats. Everyone can cope with the preparation of this dish without spending time and effort.

Cooking time - 60 minutes

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Eggplant - 2 pcs.
• Zucchini - 2 pcs.
• Tomatoes - 2 pcs.
• Hot pepper 1 pc.
• Salt to taste.
• Vegetable oil - 20 ml.

Cooking process:

1. Cut the courgettes and eggplants lengthwise into two parts, sprinkle with vegetable or olive oil and bake in the oven until soft. Typically, this process takes no more than 30 minutes.
2. After half an hour, carefully remove the pulp from the vegetables and transfer it to the bowl of a food processor or hand blender.
3. Cut the tomatoes into randomly small pieces and send them to eggplants and zucchini.
4. We cut the hot pepper into thin rings and also transfer to the bowl.
5. Add salt to all ingredients to your liking and interrupt until smooth. Serve to the table along with fresh black bread. Bon Appetit!

A simple eggplant appetizer with garlic and cheese

An incredibly tender and spicy snack made from the simplest products - eggplant, cheese and garlic. The dish diversifies any holiday, since it is not only very tasty, but also looks incredibly impressive and appetizing, such an appetizer is served in the form of rolls.

Cooking time - 2 h. 25 min.

Cooking time - 25 minutes

Portions – 5.

Ingredients:

• Eggplant - 2 pcs.
• Hard cheese - 50 gr.
• Vegetable oil - 2 tablespoons
• Garlic - 2 teeth
• Mayonnaise - 2 tablespoons
• Salt to taste.

Cooking process:

1. We prepare the basis of the rolls - eggplant. Cut the vegetable into thin plates, about 2 millimeters thick. We transfer the slices into a deep container, sprinkle well with salt and set aside for 15 minutes.
2. After the time has elapsed, we rinse the eggplants under running water and gently shake off excess liquid. Next, we grease each plate with a small amount of vegetable oil on both sides.
3. Heat the pan and fry the vegetable slices for 3-4 minutes on each side until golden brown. Then, let it cool down a little at room temperature.
4. Let's start preparing the filling. In a bowl, mix finely grated hard cheese, garlic passed through a press and a couple of tablespoons of mayonnaise - mix the ingredients thoroughly.
5. We collect rolls. Put the eggplant plates on a cutting board and distribute one teaspoon of cheese filling on each.
6. Gently fold the slices into rolls and transfer them into a deep form, which we cover with cling film on top. We remove the appetizer for an hour and a half in the refrigerator - soak it. Bon Appetit!

Korean style eggplant appetizer

Asian food lovers must make this eggplant recipe! The appetizer is prepared in just half an hour, however, you will have to wait, about two hours, until all the ingredients are soaked in the spicy marinade. Vegetables are very quickly saturated with each other's juice and spicy dressing, due to which the dish has an incredible taste and aroma.

Cooking time - 2 h. 30 min.

Cooking time - 30 minutes.

Portions – 10.

Ingredients:

• Eggplant - 3 pcs.
• Carrots - 2 pcs.
• Bulgarian pepper - 2 pcs.
• Bulb onions - 2 pcs.

For refueling:

• Vegetable oil - 4-5 tablespoons
• Vinegar 6% - 1 tbsp
• Soy sauce - 1 tablespoon
• Garlic - 2 teeth
• Ground coriander - ½ tsp
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. First of all, we wash the eggplants, dry them and cut into thin strips. In order to get rid of the bitterness, sprinkle the slices with salt and leave for 10-15 minutes.
2. After 15 minutes, rinse the straws with water and fry in vegetable oil until golden brown.
3. While the eggplants are being prepared, peel and rub the carrots.
4. We "free" the onion from the husk and cut into very thin half rings.
5. Combine carrots and onion half rings in a deep bowl.
6. We cut sweet bell peppers into thin strips and send them to other vegetables.
7. Let's prepare a dressing. In a separate bowl, mix vegetable oil, one spoonful of vinegar and soy sauce. Add chopped garlic and coriander to this. Mix well and pour the chopped vegetables with the resulting marinade.
8. We also shift the slightly cooled eggplants to the rest of the ingredients - mix again and put in the cold for at least 2 hours. It is recommended to stir the appetizer every 30 minutes for a better soak.
9. After a few hours, all the vegetables are completely soaked and the dish is ready to serve. Bon Appetit!

Eggplant appetizer "Mother-in-law's tongue"

Eggplant is a very versatile vegetable, from which caviar, rolls and canning are made. But now we will focus on the original appetizer "Mother-in-law's language", which will decorate any festive table and will pleasantly surprise guests with its interesting taste and presentation.

Cooking time - 20 minutes.

Cooking time - 10 min.

Portions – 4.

Ingredients:

• Eggplant - 1 pc.
• Tomato - 2 pcs.
• Mayonnaise - 2-3 tablespoons
• Parsley to taste.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 4 tablespoons

Cooking process:

1. We prepare all the ingredients: mayonnaise, oil, spices, vegetables, rinse and dry with paper towels.
2. Let's start cooking: cut the eggplant into equal longitudinal plates about 5-6 millimeters thick.
3. We shift the vegetable plates into a deep container and sprinkle well with salt - mix.
4. In a skillet with a thick bottom, heat the vegetable oil and fry the slices until golden brown.
5. After, fry on the second side. Add oil if necessary, as the eggplant instantly absorbs it.
6. While the slices are fried, let's get down to tomatoes. Cut into half rings of medium thickness, about 4-5 millimeters each.
7. Gently put the rosy eggplants on a flat plate and coat with mayonnaise on one side, put one tomato slice on top, sprinkle with ground pepper.
8. We fold the vegetable "strips" in half and decorate with fresh parsley or any other greens that you like. Bon Appetit!

Original eggplant rolls on the festive table

Do you want something new and unusual? Let's prepare uncommon rolls of eggplant slices with nut-cheese filling. Such a dish will find "its place" at any holiday and celebration, and, most likely, will be the first to "fly away" from the plates.

Cooking time - 55 minutes

Cooking time - 20 minutes.

Portions – 4.

Ingredients:

• Eggplant - 2 pcs.
• Cream cheese - 200 gr.
• Olives (pitted) - 130 gr.
• Chopped nuts - 2 tablespoons
• Tomatoes - 2 pcs.
• Cucumbers - 2 pcs.
• Olive oil - 2 tablespoons
• Parsley to taste.
• Dill to taste.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Let's take a base - eggplants. Cut the vegetable into thin strips and put it in salted water for half an hour in order to get rid of the bitterness.
2. We cover the container with slices with a plate, and set the oppression on top - to speed up the process.
3. After 30 minutes, rinse the strips under running water and pat dry with paper towels.
4. Coat the dry strips with a little oil before frying. A silicone brush does an excellent job with this task.
5. Fry all the plates in a dry but well-heated frying pan, about 3-4 minutes on each side.
6. In order to get rid of excess oil, put the fried eggplants on napkins or paper towels.
7. Cool the strips under the lid - this method will help keep the vegetable soft and elastic.
8. Let's prepare the filling for future rolls. Put 200 grams of cream cheese in a bowl (you can replace it with cottage cheese).
9. Add olives to the cheese base.
10. We also put a few tablespoons of chopped nuts here.
11. Using a submersible stationary blender, we interrupt the mass until a homogeneous consistency.
12. Add a few drops of olive oil to the filling and mix thoroughly.
13. We collect our appetizer. We coat the cooled vegetable strips with a thin layer of filling and put a small piece of tomato and a sprig of parsley or dill on top - gently roll up the rolls.
14. We alternate the filling with tomato with slices of cucumber and put the finished rolls on a flat plate.
15. The appetizer can be left in a cool place for 1 hour, or you can immediately serve it to the festive table. Bon Appetit!

Eggplant appetizer with bell pepper and tomatoes

A great snack for summer picnics with kebabs is an appetizer made from ripe seasonal vegetables. It is recommended to cook this dish from homemade vegetables, since they are the most fragrant and juicy, namely, natural juice is the main advantage of this yummy.

Cooking time - 55 minutes

Cooking time - 25 minutes

Portions – 4.

Ingredients:

• Eggplant - 2 pcs.
• Tomatoes - 4 pcs.
• Carrots - 4 pcs.
• Bulgarian pepper (red) - 1 pc.
• Bulgarian pepper (yellow) - 2 pcs.
• Onions - 2 pcs.
• Garlic - 3 teeth.
• Parsley - 1 bunch.
• Cheese - 100 gr.
• Lettuce leaves - 5-7 pcs.
• Salt to taste.
• Ground black pepper - to taste.
• Vegetable oil - 4 tablespoons

Cooking process:

1. The first step is to thoroughly rinse all vegetables under running water and dry them.
2. Cut the eggplants into thick enough rings, about 5-7 millimeters thick and sprinkle with salt.
3. Heat a little oil in a frying pan and fry the purple vegetable rings on both sides until golden brown and remove on a paper towel, allowing excess fat to drain.
4. Grate the carrots on a coarse grater or chop them into small strips, cut the tomatoes, bell peppers and onions into small cubes, and pass the garlic through a press.
5. Fry onion and garlic in vegetable oil until transparent.
6. Add the carrots to the onion frying and cook for about 7 minutes over low heat, stirring constantly.
7. Also add cubes of pepper and tomatoes to the pan - salt and pepper to your liking, fry for about 10 minutes.
8. Put the lettuce leaves on a large flat dish, on top of a circle of fried eggplant. Put one tablespoon of vegetables on each round piece and sprinkle everything generously with grated cheese. Bon Appetit!

Hot eggplant baked in the oven

An appetizer originally from Italy - baked eggplant with young parmesan and juicy tomatoes. You can prepare such a dish at home without spending a lot of effort and time. The recipe is very simple, and you will remember the taste and aroma for a long time.

Cooking time - 45 minutes

Cooking time - 25 minutes

Portions – 4.

Ingredients:

• Eggplant - 2 pcs.
• Egg - 2 pcs.
• Olive oil - 1 tbsp.
• Basil - ¼ tbsp.
• Tomatoes - 1 pc.
• Mozzarella - 150 gr.
• Parmesan (grated) - ¾ tbsp.
• Hot sauce - 2 tablespoons
• Bread crumbs - 350 gr.
• Flour - 1 tbsp.
• Italian herbs - ½ tsp.
• Spices to taste.
• Salt to taste.
• Ground black pepper - to taste.

Cooking process:

1. Cut clean and dry eggplants into thin slices, and chop the tomatoes into small cubes.
2. Pour breadcrumbs into a deep plate and add Italian herbs, parmesan, salt and pepper to them - mix. Beat two eggs well in another container.
3. Each slice of eggplant must be breaded, for this we need: we immediately dip the slice in flour, then in a beaten egg and then in bread crumbs.Thus, we act with all vegetable plates.
4. Pour a large amount of olive oil into a stewpan or frying pan with high sides and heat over high heat.
5. Put several slices in hot oil and fry on both sides until brown-golden. Transfer the finished slices to paper towels, which will absorb the excess oil.
6. Put crispy strips of eggplant on a baking sheet (at a distance of several centimeters from each other), grease with any spicy sauce. Sprinkle with chopped or grated mozzarella on top of the sauce.
7. Next, lay out fresh basil leaves (can be replaced with dried ones) and tomato cubes on top of the mozzarella. On top we put another slice of eggplant and again the filling - we make three layers. Decorate the last layer with a small amount of grated Parmesan.
8. We send the appetizer to the oven and bake for 10 minutes at a temperature of 180 degrees. Garnish with chopped basil before serving. Bon Appetit!