Cold appetizers of eggplant: different cooking options

Cold appetizers from eggplant serve not only as an ideal decoration for a festive table, but also represent a rather satisfying dish that is served to guests with salads (before a hot dinner). So that you have a detailed idea of how such products are created, let's consider two different options for their preparation.

1. Recipes from eggplant: cold appetizer with tomato and mayonnaise sauce

Necessary ingredients :

• Sunflower oil refined - 135 ml;
• Wheat flour - ½ cup;
• Medium-sized aubergines - 2 pcs .;
• Mayonnaise low-fat - 160 g;
• Garlic fresh small - 2 cloves;
• Tomatoes red medium - 5 pcs .;
• Cheese Russian - 200 g;
• Common salt - 1/3 small spoons.

Cooking process

Cold appetizers from eggplant and tomatoes are prepared quite easily and quickly. To do this, you need to wash all the named vegetables, clean them from the pedicels, and then chop into 1.5 centimeter-thick circles.

To give this snack dish a more flavorful taste and a beautiful appearance, the eggplants need to be fried a little in oil (vegetable). To do this, the product should be sprinkled with table salt, roll in flour, and then put in a heavily heated frying pan. After both sides of the vegetable become rosy, they should be removed from the saucepan and soaked with a paper towel to completely deprive the fat.

Also cold snacks from eggplant require a separate preparation of a fragrant sauce. To create it, you must grate the hard cheese and garlic on a small grater, and then mix them thoroughly with mayonnaise. Next, you need to proceed with the formation of the dish. To do this, put fried eggplant circles on a flat plate, put on their surface a mayonnaise sauce in the amount of one full dessert spoon, and then cover the snack with a round tomato.

2. A delicious appetizer of aubergines with greens and nuts

Necessary ingredients :

• Sunflower oil refined - 135 ml;
• Wheat flour - ½ cup;
• Medium-sized aubergines - 2 pcs .;
• Mayonnaise low-fat - 160 g;
• Garlic fresh small - 2 cloves;
• Dill and parsley fresh - 2 large bunches;
• Cheese Russian - 140 g;
• Walnut - ½ cup;
• Common salt - 1/3 small spoons.

Cooking process

Cold appetizers from eggplant with greens are made somewhat differently from the above method. The main vegetable should be cut along to thin plates, cover them with table salt, roll in flour, and then fry on both sides in vegetable oil. After that it is necessary to grind the peeled walnut into a large crumb, add to it chopped dill and parsley, grated garlic and cheese, and also low-fat mayonnaise. Then the resulting fragrant gruel should be spread over the surface of the eggplant plate, roll it into a tight roll and fasten it with a toothpick or crockery skewer.

How to serve to the table correctly

Cold appetizers from vegetables and other ingredients should be presented to guests on a flat plate decorated with lettuce, parsley, dill sprigs, as well as wedges of cherry tomatoes, olives or lemon slices.