Summer menu: Fried eggplants with tomatoes and garlic

Eggplant - a vegetable bright in color and peculiar to taste, one minus - can be bitter, but to remove bitterness is not a problem, and then from it you get very tasty dishes and original snacks that will fit both on a festive table and as a basis and or A component of various second courses.

Especially delicious roasted eggplants, which are perfectly combined with fresh tomatoes, and everything else and are prepared quite quickly.

I offer my recipe for a snack "Fried eggplants with tomatoes and garlic."

If you cook at the rate of four or five people, then it will be enough to have three to four average eggplants, 5-6 strong tomatoes, and 3 to 4 cloves of garlic, and if you cook for the company more, then simply increase the number of these vegetables - these are the basic Ingredients, the rest is taken to taste.

In addition to eggplant, tomato and garlic we will need: 2 eggs, mayonnaise, salt, black pepper, bunch of dill and parsley and vegetable oil for roasting.

Eggplants can be cut in two ways - circles (slicing across the eggplant) or elongated plates (slicing along the eggplant) - then whoever likes it, I most often apply the first option.

So, the eggplants are cut into circles with a thickness of about half a centimeter (maximum 0.7 cm) and, as I said above, so that later our fried eggplants are not bitter, we need to prepare them a little, namely, spread out on a board or on a plate, sprinkle with salt and Leave for a while to separate the juice, which will go away and bitterness, this juice can be drained, you can even dry up eggplant on a napkin (in this case the eggplants themselves will not have to be salted any further).

Cut the tomatoes into thin circles. If you cook a lot of snacks, it is better not to cut all the tomatoes at once, but first one batch, then the other, so that the juice does not drain while the eggplants are roasting. If the tomatoes are rather hard, then you can cut everything at once. Garlic finely chop or pass through the press, cut the greens finely.

Now we begin to fry eggplant. There are also two options here, how to do it.

In order that the eggplants do not absorb a lot of oil, I recommend dipping them in the egg - for this you just need to beat the raw eggs with a fork and into the resulting chattle, one by one dips the circles or plates of the eggplant, after which we already put them in a frying pan with pre-heated oil not much).

The second option - to fry without eggs, then you need to slightly roll the eggplant in flour, and it is best in corn, but in its absence it is possible and in wheat (a variety of wheat flour does not play a big role here). Minus rolling in flour - if you do not look at the frying, the flour quickly burns and begins to chatter, so turn the hood over the stove, if there is.

Fry eggplants from two sides, turning the spatula (make sure that they are fried, but not burnt) and remove it on a sieve or on a napkin, to leave excess oil.

Next, we lay out the kruglyashi on a dish, from above we grease with a thin layer of mayonnaise, mixed with a small amount of pressed garlic and put on it a roundish tomato, sprinkle a little tomato with salt and pepper, chopped garlic and sprinkle with abundantly beloved greens.

If frying plates, then, having smeared the garlic-mayonnaise sauce prepared on the one hand , put tomato on one side, sprinkle with pepper and greens and cover with the other side of the eggplant plate, that is, you simply fold this plate in half, and inside you like Filling with mayonnaise, tomato, garlic and greens. In this case, you can very nicely serve this dish on the table - for this, for each roasted eggplant, folded in this way, on top put another tomato and stripping a skewer with a black olive without pits, pierce it with this "sandwich". You can put a piece of parsley under the olive - it's very elegant!

One tip - if you decide to make fried eggplants with plates, then dipping them in the egg, and fold almost immediately after roasting, they are then more elastic, do not break when folded and not as fatty.

Fried eggplants cooked in this way, served on a dish decorated with green lettuce leaves, look very much on the festive table!

Enjoy your meal!