Cold eggplant appetizers serve not only as an ideal decoration for the festive table, but also represent a rather hearty dish that is served to guests along with salads (before a hot dinner). So that you have a detailed idea of how such products are created, consider two different options for their preparation.
1. Eggplant recipes: cold appetizer with tomato and mayonnaise sauce
Essential Ingredients :
- refined sunflower oil - 135 ml;
- wheat flour - ½ cup;
- medium-sized young eggplants - 2 pcs.;
- non-fat mayonnaise - 160 g;
- small fresh garlic - 2 cloves;
- medium red tomatoes - 5 pcs.;
- Russian cheese - 200 g;
- table salt - 1/3 of a small spoon.
Cooking process
Cold appetizers from eggplant and tomatoes are prepared quite quickly and easily. To do this, wash all of the named vegetables, peel them of the stalks, and then chop them into circles 1.5 cm thick.
To give this appetizer a more aromatic taste and a beautiful appearance, the eggplant needs to be slightly fried in oil (vegetable). To do this, the product should be flavored with table salt, roll in flour, and then put in a very hot pan. After both sides of the vegetable become rosy, they should be removed from the saucepan and patted with a paper towel to completely lose fat.
Also cold eggplant appetizers require separate preparation of fragrant sauce. To create it, you need to grate hard cheese and garlic on a small grater, and then mix them thoroughly with mayonnaise. Next, you need to start the formation of the dish. To do this, put the fried eggplant circles on a flat plate, place mayonnaise sauce in the amount of one full dessert spoon on their surface, and then cover the appetizer with a circle of tomato.
2. Delicious eggplant appetizer with herbs and nuts
Essential Ingredients :
- refined sunflower oil - 135 ml;
- wheat flour - ½ cup;
- medium-sized young eggplants - 2 pcs.;
- non-fat mayonnaise - 160 g;
- small fresh garlic - 2 cloves;
- fresh dill and parsley - 2 large bunches;
- Russian cheese - 140 g;
- walnut - ½ cup;
- table salt - 1/3 of a small spoon.
Cooking process
Cold eggplant appetizers with herbs are made a little differently than the above method. The main vegetable needs to be cut lengthwise into thin plates, coated with table salt, roll in flour, and then fry on two sides in vegetable oil. After this, it is necessary to chop the peeled walnut into large crumbs, add chopped dill and parsley, grated garlic and cheese, as well as low-fat mayonnaise. Next, the resulting aromatic slurry should be distributed on the surface of the eggplant plate, roll it into a dense roll and fix it with a toothpick or culinary skewer.
How to serve to the table
Serve cold appetizers made of vegetables and other ingredients on a flat plate decorated with lettuce, parsley, dill sprigs, as well as slices of cherry tomatoes, olives or lemon slices.