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Eggplant snacks, or rather, the recipes for their preparation are in the hundreds, if not thousands. They can be spicy spicy and even "nuclear" or, on the contrary, very delicate and soft in taste. The variety of tastes is so great that absolutely anyone can choose for themselves a suitable snack from eggplant. At the same time, each family has its own special recipe with its own “ culinary secrets". Therefore, do not be surprised that eggplant snacks are so different for every housewife.
What is not done with eggplants. They are boiled, steamed, fried, baked, pickled, fermented, canned. Each of the options for cooking a vegetable correlates with the reason for which these same eggplants are cooked. So, for example, pickled and pickled eggplants go wonderfully with vodka, eggplants baked with vegetables can even become an independent dish on an everyday or on a festive table, but fried eggplants will be an excellent addition to any potato side dish.
As we mentioned earlier, there are a lot of recipes for making eggplant appetizers, and if you decide to find a new original appetizer, then you have come to the right place. In this section you will find a lot original dishes... Moreover, all recipes are supplied not only detailed descriptions the cooking process, but also step by step photos... So it will not be difficult to understand the preparation of this or that snack.
When preparing a snack, keep in mind that eggplant can taste bitter. Therefore, use a little trick. An already chopped vegetable should be salted and left for a while (usually 15-20 minutes). As a result, juice should stand out from the eggplant, with which all the bitterness will go away. By the way, it is believed that such a manipulation will reduce the amount of oil absorbed when frying a vegetable. In addition, in order to remove bitterness, eggplants can still be soaked for 20 minutes in warm salted water.
Now, knowing the basic rule of working with eggplant, you can safely go to the kitchen to perform culinary feats.
By the way, do not be mistaken about the fact that eggplant snacks are the prerogative of the Slavic peoples, in particular, Russians and Ukrainians. In fact, they have been cooked all over the world for hundreds of years. In the table below, you can find information about which other cuisines offer eggplant snacks.
|
World cuisine |
Name and description of the dish |
|
Azerbaijan |
Turshi are boiled eggplants, which are cut into large cubes and mixed with chopped garlic and cilantro, and then poured with either vinegar or a specially prepared marinade. This snack can be preserved for the winter. |
|
Arabic |
Mutabal, Mutabbal, Babaganush - this appetizer is an eggplant puree with white yogurt and lemon juice, garlic, as well as sesame and olive oil. Usually served as an appetizer, but, for example, in Egypt it can also be served as a side dish. |
|
Armenian |
Aylazan - eggplants baked in the oven with other vegetables: potatoes, onions, peppers, tomatoes. In this case, the vegetables are laid out in layers. Eggplant comes first. Sprinkle the layers with salt and spices, and sprinkle with olive oil. |
|
Bulgarian |
Manzha - caviar from eggplants and vegetables such as Bulgarian Bell pepper, carrots, tomatoes, onions and garlic. |
|
Greek |
Moussaka is a casserole under creamy sauce consisting of eggplant, meat or minced meat and tomatoes. Melizanosalata is a pasta (dip sauce) made from oven-baked eggplants with onions, garlic, olive oil and lemon juice. Additional ingredients may be present depending on recipe variation. Melizanes papuzzakya or "eggplant shoes" are eggplant halves stuffed with minced meat, baked with cheese and creamy sauce. |
|
Georgian |
Eggplant satsivi is fried eggplant slices drenched in a thick sauce of walnuts and spices. Mtsvadi in eggplant is a whole eggplant in which transverse cuts are made. Pieces of lamb are inserted into them. Then the eggplant with meat is fried over coals. |
|
Spanish |
San Jacobo - consists of two slices of eggplant with cheese and ham between them. Then the eggplant is breaded in eggs with spices and in bread crumbs and then fried in oil. |
|
Italian |
Parmigiana - this dish is eggplant fried in batter in tomato sauce with the addition of a mixture of cheeses (parmesan and mozzarella). Caponata is an appetizer of Sicilian origin, which is fried eggplants with vegetables, to which the following foods can also be added: raisins, capers, nuts, octopus tentacles. |
|
Korean |
He or Hwe from eggplant is an appetizer made from specially marinated eggplant. |
|
Tatarskaya |
Imam-baildy is a delicious dish borrowed from Turkish cuisine, which is a kind of "vegetable tower" in which slices of baked eggplant are interspersed with fried vegetables (peppers, tomatoes, onions, garlic). |
|
Turkish |
Paltikan Salatasi is an appetizer salad made from baked and then mashed eggplants. Kurdan Kebab is a meatball wrapped in baked eggplant slices and stewed in tomato paste. |
|
Uzbek |
Dudlyash - eggplants baked on charcoal (on the grill), with bell peppers and tomatoes, seasoned with olive oil and a mixture of herbs and garlic. |
|
French |
Terrine is a snack vegetable cake. |
Of course, the list of world cuisines in which eggplants are used is far from exhaustive, as well as the list of dishes. You can find more eggplant snacks in the step-by-step photo recipes given in this section.
Eggplants on the festive table
Eggplant snacks for a festive table are quite common, since this vegetable can be used to prepare not only a tasty, but also an "elegant" dish, which will become a real decoration of the table. For example, the Peacock Tail appetizer is just such an option. Looks amazing and tastes even better! Your guests simply cannot refuse such a snack. However, you can lay out delicious vegetable and in any other form, the main thing is to show your imagination. Although you can spy on interesting photo recipes on our website.
All kinds of rolls, envelopes, eggplant boats will also look original on the festive table, in which you can put a wide variety of fillings: meat, chopped meat, vegetable mince, cheese and garlic mix and more. You can also cook original snack cakes based on eggplant.
So, eggplants on the festive table are a variety of shapes and tastes, which diversifies the menu of dishes for any occasion and will be a pleasant addition to it. And as for the preparation of such snacks, then, as a rule, this process is not very laborious, and therefore you do not have to spend too much time in the kitchen cooking.
Canned snacks for the winter
Cooking eggplant snacks for the winter is a question that interests millions of housewives, because canned eggplant is amazingly tasty. This is an opportunity to save your favorite vegetable and enjoy it even in the cold season. Moreover, the variety of recipes will amaze even a sophisticated gourmet. Eggplants are closed for the winter whole (empty or stuffed), in circles, longitudinal slices, cubes, cubes, or even like mashed potatoes. In this case, the appetizer can be spicy or, on the contrary, very delicate in taste. Canned eggplants, as a solo, supplemented with spices and marinade, or with other vegetables, such as peppers and carrots.
Whichever version of canned eggplants you choose, they will wonderfully fit on your everyday and festive table. But to determine exactly how to preserve this vegetable for the winter, step-by-step photo recipes in this section will help.
Eggplant snacks are amazing delicious dishes who are preparing different ways, and the composition of the food may vary. The food may consist exclusively of "blue", as they are popularly called, and other ingredients may also be present in the dish: vegetables, meat, fish, seafood, mushrooms and even dairy products.
Eggplant is a unique vegetable that can be subjected to various heat treatment methods: it is boiled, fried, stewed, baked, and steamed. If we talk about vegetables, this product has a wonderful combination with tomatoes, bell peppers, as well as chili, zucchini, garlic, carrots, cucumbers, onions, potatoes, cabbage.
Meat is also used to prepare eggplant appetizers, and the variety can be anything: with chicken, and with beef, and with pork, turkey, duck and other types of blue will create excellent snack dishes that will go on a festive and everyday table. literally in 5 minutes. "Mother-in-law's tongue", "Roses" with cheese and other ingredients, "Peacock's tail", "Mosaic", "Ogonyok" are fairly simple dishes that, despite the fact that they are prepared very quickly, are incredibly tasty, you just lick your fingers !
Combine blue ones with fish, often mackerel, herring, salmon, salmon, caviar from them; with seafood (squid, shrimp, mussels) turns out to be no less appetizing. In addition to meals with the usual combination of products, there are also eggplant snacks, when the composition of the food is rather unusual: with walnuts, honey, cottage cheese, horseradish, beans (beans, peas), but they only delight with their taste.
Snacks are made hot, cold, vegetables are canned in jars for the winter. There are dishes of this kind in almost every cuisine of the world: in Georgian, Armenian, Abkhazian, Azerbaijani, Greek, Jewish, Tatar, Korean, Moldavian, Ukrainian, Russian, Italian and many other culinary dishes, there will undoubtedly be dishes that act as a snack, and the main the ingredient in them is eggplant. In some countries, dishes are made more piquant, spicy, like, for example, blue dishes in Georgian, Tatar, and Azerbaijani, in others, on the contrary, they get rid of bitterness, making the taste soft and sweet.
Eggplant snacks are a must try. So that you do not rush to go to cafes and restaurants, we can assure you that it is quite possible to cook snacks from blue ones at home. WITH step by step recipes the photo can be found on our website.
Recipes with step by step photos
- Greek eggplant
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Imam Bayaldy -
Fried eggplant caviar -
Hatsilim -
Salted eggplants with carrots and garlic -
Eggplant satsivi -
Eggplant in sweet and sour sauce -
Home eggplant caviar -
Eggplant Tursha -
Fried pickled eggplant -
Eggplant in adjika for the winter -
Eggplant with minced meat in a pan -
Eggplant with egg -
Eggplant with mayonnaise for the winter -
Badrijani -
Eggplant Spark for the winter -
Pickled eggplant like mushrooms -
Stuffed sauerkraut -
Eggplant with cheese and garlic -
Phali from eggplant -
Heh eggplant -
Korean style eggplant salad with carrots -
Fried eggplant with carrots in Korean
Cold snacks
There are incredibly many cold eggplant appetizers: here are fried in vegetable oil, boiled, baked with tomatoes, bell pepper, zucchini, dishes marinated in vinegar with garlic, without which it is difficult to imagine and everyday table, and festive. Rolls, tongues, circles, salads, heh, pickled, stuffed are very popular - the recipes for these appetizers are known to almost every housewife. What are they worth spicy eggplant in Korean - made for future use.
The essence of cold snacks is that they are served cold on the table, according to the name. There is no need to rush to demonstrate it to guests or “friends” before the food has cooled down.
Such dishes are prepared for every day, in order to please their household members with delicious, but simple dishes. Eggplant snacks are often taken for picnics, since they are quite light, and vegetables cooked on a fire or barbecue for barbecue are delicious, you will lick your fingers!
The huge advantage of a dish is that it is considered fast food... And this is very much appreciated by housewives: to cook something for hastily sometimes very necessary.
Eggplant cold appetizers are an integral part of lunch or dinner, especially at buffet times of holidays, such as weddings. It is important that the blue ones are not tied to the season: be it autumn, winter, summer or spring - you can find them in the store at any time of the year, and therefore snack dishes are not at all uncommon. For this reason, they are also bought for freezing.
Perhaps one of the most popular eggplant snacks is rolls. There is no single recipe for their preparation, because each housewife gives free rein to her imagination and makes such a filling as she considers necessary and which is favorite and, in her opinion, ideal. However, all this type of food has one thing in common: preparing the blues for the meal. Initially, the vegetables are washed, cut, soaked in salt water, which will get rid of natural bitterness, cut into longitudinal plates and subjected to the necessary heat treatment according to the recipe, and after these manipulations with the blue, they spread the filling and roll the rolls. For such a snack, fresh eggplants are mostly fried, however, depending on the personal preference of the cook, the vegetable can be cut and boiled or baked. As for the filling, as we have already noted, it can be absolutely anything, from walnuts to meat. Let's talk about the most popular ones.
- Cheese is one of the simplest toppings for a roll. Milk product can be anything: regular hard, melted, soft, curd. Parmesan, mozzarella, suluguni, chedar are great. The filling is prepared very quickly: the cheese is crushed with a grater, supplemented with spices, herbs, the resulting composition is mixed, laid out on eggplant plates and the vegetable is curled. After such uncomplicated actions, an amazing cold appetizer is obtained. Cheese is mixed with chopped dill, garlic, basil, sesame seeds, parsley, cilantro, mayonnaise, sour cream, unflavored yoghurt are added and you get a great melting in your mouth filling for a cold eggplant roll snack.
- Vegetable is not inferior. Tomatoes are used (red or green - it's up to the cook to decide), sweet bell peppers, cucumbers, carrots, onions, zucchini. Ingredients can be fried, like eggplant, or, conversely, they can be added raw. Tomatoes, cucumbers and peppers are most often put fresh, but carrots with onions and zucchini are first fried in vegetable oil. Vegetables are cut either finely or larger: into cubes, circles, rings, depending on the width of the eggplant plate for the roll.
- Meat - a very tasty cold appetizer in the form of rolls is obtained with such a filling. Meat (chicken, pork, beef or other variety) is cooked, cut, mixed with sauce or any dressing, and then the food is rolled. Meat dishes are especially popular in Caucasian cuisine.
- Fish. They take it in different ways: ready-made smoked (mackerel), salted (herring) or fresh, and then fried, pickled. For example, the combination of fried eggplant and pickled fish is very specific, however, this type of cold appetizer is not so rare.
Yazychki is also a very tasty snack dish. This dish is prepared in almost the same way as rolls. The only difference is that the filling is laid out on the eggplants - and this is "Tongues", but if you twist the blue ones, you get a roll. Vegetable filling is most often used: tomatoes, carrots and sweet bell peppers are fried, mixed and spread on eggplants, after having greased the plates with dressing. The sauce, again, can be any, but most often it is mayonnaise, to which minced garlic and chopped herbs (dill, parsley) are added. The filling can be meat (for example, with fillets, minced meat), fish, mushroom (mushrooms, porcini mushrooms).
A type of such a cold appetizer can be considered a dish called "Mother-in-law's tongue". Blue ones, as in rolls, are fried and greased with a sauce of mayonnaise and garlic, a tomato circle is laid out on one part of the vegetable, after which part of the eggplant with tomato is covered with another part, that is, they are combined in half. At the end, pierce the food with a skewer or toothpick.
A common cold snack called "Peacock Tail" (or "Peacock Tail"). It's pretty simple, but very appetizing. The dish is called so because of the shape it gets on the plate. An appetizer is prepared in layers: the bottom layer is eggplant circles fried in oil, then a tomato circle is laid out, after the sauce from grated cheese with mayonnaise and chopped garlic, put a cucumber on the dressing, and on top - olives or olives. In addition to being delicious, the appetizer is also beautiful.
A dish of pickled eggplants can be called a real gorge. There is nothing complicated in cooking, but everyone is happy with the taste. First of all, the blue ones are baked in the oven, after which they are cut into cubes or strips, sent to a jar, poured with marinade and sent to the refrigerator to cool and infuse. The best option dressing for pickled eggplant is considered a marinade from vegetable oil, apple cider vinegar, half rings of onions, parsley and garlic. After a while after cooling, the appetizer is served on the table - you will lick your fingers!
The "Mushrooms" dish also belongs to the pickled blue appetizers. It includes only boiled eggplants, hot peppers and herbs with spices. Our wonderful vegetable is cooked in a marinade, and then combined with the rest of the ingredients and infused in vegetable oil for half a day.
It is impossible not to focus on the Ogonyok appetizer, because it can be prepared very quickly, but the taste will definitely please the food. The dish is simply fried blue circles, on which a spicy filling is laid out of bitter, sweet peppers, garlic, herbs, vinegar and vegetable oil passed through a meat grinder. Every lover of savory dishes will definitely appreciate it!
The original is also considered a snack dish. Armenian salad Mosaic is a great addition festive table... The peculiarity of the food is that it contains walnuts... In addition to this unusual ingredient, the salad includes fried onions, bell peppers and, of course, baked eggplants. Used as a sauce lemon juice, salt, chopped garlic and a little water. The dish is decorated with chopped parsley. You can also not mix the ingredients, but lay out the salad in slices and then a striped dish will come out. In this case, the sauce is served in a separate bowl.
Eggplant Turkish pasta "Babaganush" is also served as an appetizer. It would seem that these are just grilled blue ones with the addition of lemon juice, spices and herbs, but it is worth trying - and it will simply be impossible to tear yourself away from such a mashed potatoes of Turkish cuisine. The baked food "Imam bayaldi" is also from eastern Turkey. Outwardly, the food looks very interesting: the "top" is cut off so that a kind of "boat" of eggplant is obtained. Inside is laid out a cut of fried foods (sweet peppers, tomatoes, onions), tomato paste, lemon juice and spices with spices. In this form, the dish is baked, decorated with a sprig of herbs and served after it cools down.
The borrowed dish is the Jewish dish "Hatsilim". The appetizer can be called caviar, because it is prepared in the same way: first, the blue ones are baked, then they are chopped, mixed with fried onions, the total mass is supplemented with chopped garlic, spices and mayonnaise. Everything is simple and tasteful. For a sandwich with bread or with waffle cakes like squash or other vegetable caviar, it works great.
Blue cold appetizers are often served in addition to alcoholic beverages: under cognac, vodka, whiskey, the dishes are sold quite quickly. An excellent example of this will be the pickled blues prepared according to the Odessa recipe. Also, Korean eggplant is suitable as a snack for alcohol. This is a marinated salad of baked blue ones, fresh vegetables(onions, carrots, sweet peppers), which are infused in vinegar brine for two days. For storage, the dish is sent to the refrigerator.
As you can see, the selection of delicious cold snacks is quite large. Such dishes are quite in demand, which is not at all surprising, because all of them taste amazing: some have spicy spicy, others hellish, and still others sweet. "Peacock's Tail", "Mother-in-law's Language", "Imam Bayaldy" and many other things are definitely worth trying - you will lick your fingers.
Hot meals
Hot snacks are in no way inferior to cold ones: neither taste, nor quantity. There are countless recipes for their preparation, but they differ in form, cooking technology and, of course, in composition. With tomatoes, zucchini, peppers, carrots - everything is very tasty, a perfect combination. They are served on the everyday and festive table, which of course, hot or warm.
An appetizer called "Firebird" or "Fan" has an amazing taste, as well as an interesting appearance, which attracts attention. The dish is called so because of its shape: longitudinal cuts are made on the eggplants almost to the cutting, and the filling is already put inside and it turns out that the vegetable folds like a fan. As in any other appetizer, the filling is used in different ways, but most often they make the "Firebird" with bacon, tomatoes, sweet bell peppers, and cheese. These foods are cut into strips or, in the case of tomatoes and peppers, half rings. The ingredients are laid out in the cuts on the eggplant, sent to a baking sheet, greased with a sauce of mayonnaise, herbs and spices and baked in the oven. Hot food stuffed with vegetables is served to the table.
The "Bombs" also deserve attention. So called stuffed snack in the form of rings. The vegetable is cut into thick round pieces, the centers are removed, after which the blue ones are lightly fried, and then the filling of eggs, grated cheese, basil is added and brought in a pan until cooked. The dish is served hot, and on top it is decorated with mayonnaise with a sprig of parsley.
Very tasty hot snack is the Ajapsandali dish. It spread throughout the world, but the homeland - georgian cuisine... The food is vegetable stew, due to which it is considered low-calorie, and therefore dietary. It can be made in the style of Georgia, that is, sharp. Fried eggplants are mixed with fried bell peppers, onions, carrots, basil and parsley. The whole composition is poured with freshly squeezed tomato juice, supplemented with spices and stewed. The result is a wonderful Georgian dish.
A rather appetizing dish is hot Armenian appetizer from eggplant under cheese: the blue ones are cut into rings, fried, the filling is laid on them in layers. First put grated cheese, then tomato slices. After that, the dish is sent to the microwave, oven or multicooker for heating. Served on the table with skewers.
There is another eggplant puff dish that we would like to talk about. Food Italian cuisine, and it is called "Parmigiano". The first layer in the food is a sauce made from fried onions, mushrooms and tomatoes. Fried layers of blue ones are laid out on the dressing, after which the layer is sprinkled with grated mozzarella cheese, then another layer of blue ones is laid out, then cheese again and finally tomato sauce on top.
In addition, ordinary hot sandwiches are made with eggplants and other vegetables, served with soy sauce as an appetizer with rice, potatoes, pasta... And in summer, and in autumn, and in winter with spring times, snack dishes will always be popular.
The real delight is the crispy eggplant sticks. It is prepared quickly and simply: the vegetable is cut into strips, the blank is dipped in a beaten egg, breaded in a mixture of grated cheese, crackers, garlic powder, spices, herbs and baked in the oven. An amazing dish for alcohol and more.
So, choosing among hot snacks something for yourself is not so difficult, because there are many recipes with a variety of ingredients and in different ways cooking.
Preservation for the winter
Preservation for the winter is a great opportunity to diversify your diet in the cold season, when you just want to plunge into the memories of the summer harvest, the abundance of products and a variety of dishes from them. They roll it up in jars, without doing without sterilization, and enjoy excellent snack dishes in winter. By the way, cook home preservation better for future use, since in winter you want vegetable salads, the basis of which is delicious eggplant.
You can preserve blue for the winter with the most different vegetables, mushrooms, sauces and herbs. There are a lot of recipes.
For example, in Ukrainian cuisine close the little blue ones in Kherson style when fried pieces vegetables are poured with a gravy of sweet and bitter peppers, garlic, vinegar, vegetable oil and spices.
Inhabitants different countries have, accordingly, their own preferences regarding eggplant snacks, and in the cooking process, the emphasis is on differing flavors. Azerbaijani-style eggplants, Tatar-style, for example, are often covered with spicy adjika, adding horseradish, because the inhabitants of these countries love the piquancy in taste. But the blue ones in Turkish, in Georgian are distinguished by their non-standard composition, because they can be preserved in honey filling or with walnuts. According to Ossetian, Kuban, Crimean recipe it is better to cover eggplants in slices with bell peppers, tomatoes and onions, because as a result of the combination of these products, an incredible salad for the winter is obtained.
We suggest you familiarize yourself with the most popular canned eggplant snacks in the table, where we will tell you in more detail about each type of dish.
Name | Characteristic |
|---|---|
Uncle bens | The peculiarity of such canned salad is that the main ingredient that cannot be replaced, like eggplant, is tomatoes. The rest of the products are at the chef's choice. Blue and tomatoes for such a snack are peeled. Eggplants are boiled, and onions, carrots, bell peppers are fried in oil, then they are combined with tomatoes, stewed, a lot of vinegar is poured and then, when vegetables are ready, the salad is rolled into jars. |
This is a wonderful Tatar appetizer for the winter with a spicy sweet aftertaste. Eggplants are not cut too coarsely, get rid of bitterness, then mixed with slicing sweet peppers, carrots, poured with fresh tomato juice or pasta, sprinkled with parsley, sugar, add oil, cook. After a certain interval, vinegar is added, boiled, and after these manipulations, the contents are laid out in sterilized jars, covered with metal lids and closed. |
|
Figure eight | The standard composition of such a snack is eggplants, onions, tomatoes, peppers. The dish got its name because each of these products is cut into eight parts. The total mass is stewed with the addition of vinegar and spices, and then canned. The "Hunting" appetizer is prepared identically, only for its preparation vegetables are cut randomly. |
Ten (Ten) | The set of products is no different from many: eggplants, tomatoes, bell peppers and onions. The peculiarity is that everything is taken in 10 pieces, and also that this salad is laid out in layers. Tomatoes, onions, blue and pepper on top. Vegetables are poured with vinegar, salt and sugar are added according to the standard and stewed until tender. |
Snack "Cobra", like "Ten" is made in layers, but not vegetables alternate, but only blue with hot sauce from sweet and bitter peppers, garlic and tomato paste. The composition is cooked and, of course, canned. |
|
Petals | This is a snack dish, during the preparation of which eggplants are cut into circles and boiled in tomato juice with carrots and onions. Almost before the vegetable is ready, vinegar is added, the contents are laid out in jars and rolled up. |
The composition for such a snack is no different: eggplants, onions, carrots, peppers. The blue ones are cut into circles, the tomato and carrots are passed through a meat grinder, and the sweet pepper is crushed into large strips. All ingredients are mixed, the mass is supplemented with vinegar, spices, stewed and preserved in sterilized jars. |
|
Pyaterochka | This is an appetizer of Moldovan cuisine, the peculiarity of which is that it is canned from whole fruits. This dish got its name because it consists of five ingredients: eggplant, tomato, pepper, onion and carrot. In most regions, small fruits are not grown, and therefore deviations from classic recipe and the vegetables are cut into five pieces. The products are stewed, vinegar is added according to the standard, as well as lemon juice, spices, and then closed. |
The dish got its name, like the "Ten" according to the principle of the amount of products taken. The appetizer is rarely called "For three". Take three vegetables each: eggplant, pepper, tomato and onion. The salad is canned by famous recipe: products are cut, stewed and rolled into jars. |
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This appetizer is distinguished by the presence of exclusively eggplant. Chopped garlic is added to them and stewed in tomato juice or paste, with the addition of sugar and salt, vinegar. When ready, the mass is laid out in banks and rolled up. |
Preservation for the winter is very tasty vegetable salads, which differ from each other only in composition, in the amount of products taken and in the way they are cut, that is, in shape. Otherwise, there is no difference in cooking: all the components are boiled, fried, stewed, and then the resulting mass is laid out in sterilized jars, which are covered with metal lids and closed.
There are countless eggplant snacks, because you can combine this wonderful vegetable with the most different products, subjecting to almost all methods of heat treatment. Other vegetables, fish, meat, seafood will be a great addition to hot and cold snacks, as well as for canned snacks... And spicy, and sweet, and pickled, stuffed blue ones will decorate any table from which they instantly disperse. If you didn't have time to try something, don't be upset. Again, we suggest that you familiarize yourself with the step-by-step recipes with photos offered on our website. Cook at home according to the directions for a delicious meal. We wish you success in your culinary experiments.
Eggplant appetizer, a few years ago, was only a canned preparation. However, today there are several dozen options for making fresh eggplant snacks.
Moreover, such snacks can be prepared in completely different roles. For example, delicious eggplant rolls with cheese. And you can stuff the eggplants with delicious meat filling... However, eggplant sandwiches are also excellent. In a word, if you include a little imagination, then the eggplant appetizer will be incredibly tasty.
And in order not to spoil the appetizer, it is necessary to check the eggplant for bitterness before cooking. Eggplant with bitterness is very common. And in order to get rid of excess bitterness, you need to cover the pieces of eggplant with salt and leave for 15 minutes. Rinse well afterwards.
How to make an eggplant appetizer - 16 varieties
This appetizer is modeled after one of the most popular Chinese dishes... Delicious and tender.
Ingredients:
- Eggplant - 5 pcs.
- Bell pepper- 5 pieces.
- Nuts - 100 g
- Butter
- Peanut sauce
- Garlic
Preparation:
Peel the garlic and cut each slice in half. We send the garlic to the pan with oil.
This technique allows you not only to enjoy delicate aroma garlic while preparing this salad, but also gives a very interesting flavor.
We clean the pepper from seeds and cut into cubes. Peel the eggplants and cut them into thin cubes. Fry the peppers and eggplants separately in garlic oil. Mix vegetables with nuts and peanut sauce.
You can also sprinkle sesame seeds on this salad.
Bon Appetit.
You don't need to instantly surprise guests with an original appetizer. By the way great option snacks.
Ingredients:
- Eggplant - 1 kg
- Nuts - 150 g
- Bread crumbs - 1 - 2 tablespoons
- Garlic - 2-3 teeth.
- Greens
- Mayonnaise
Preparation:
Cut the eggplants into thin slices. To remove excess bitterness from eggplant, fill them with salt and leave for 20-25 minutes. Finely chop the greens. You can take any greens: dill, parsley, cilantro and so on. In a blender, mix mayonnaise, some herbs, 2 tablespoons of water, garlic, hot pepper. Add the nuts and the remaining greens to the resulting mass.
If the mass is not dense enough, add bread crumbs to it.
Fry the eggplants in a little oil. Blot the eggplant with paper towels before frying. After the eggplant has cooled completely, coat them with our mixture. Roll the eggplants.
Bon Appetit.
A very effective appetizer that flies in a matter of minutes.
Ingredients:
- Eggplant - 2 pcs.
- Tomatoes - 3 pcs.
- Philadelphia cheese - 200 g
- Garlic
- Parsley
Preparation:
Mix the cheese with finely chopped parsley and grated garlic. Mix well and leave to brew. Cut the eggplant in half and cut into thin slices. Fry the eggplants in olive oil. When the eggplants are browned, place them on a paper towel. While the eggplants are cooling, prepare the tomatoes. For tomatoes, cut off the tops. Remove the core with a spoon. Cut the tops in half and cut into thin slices. Spread the tomato tins with cheese paste. We collect the flower. Put the eggplants in a chain, lay the tomatoes on top and grease with cheese. We roll up the tube and spread the flower on the tomatoes.
This appetizer can be prepared for a holiday for your beloved guests, or you can please your loved ones.
Ingredients:
- Eggplant - 2 pcs.
- Walnut - 50 g
- Olive oil- 1 tbsp.
- Cottage cheese- 200 g
- Basil-100g g
Preparation:
Cut the eggplants into 0.3 cm thick slices.
We fill the eggplants with salt so that they give off all the bitterness.
Fry the walnuts in a skillet without oil. Chop nuts finely.
Chop the basil.
Mix the cheese with butter, garlic, nuts, herbs. Mix everything well.
Fry the eggplants in oil. Then put the eggplants on a paper towel. After the eggplant has cooled, put a spoonful of the cheese mixture on the eggplant and wrap it in a roll.
Bon Appetit.
A simple appetizer to the table, made from simple and affordable vegetables.
Ingredients:
- Tomatoes - 8 pcs.
- Eggplant - 6 pcs.
- Garlic - 4 heads
- Vegetable oil - 50 ml
Preparation:
Peel the garlic and cut into large pieces. Mix the garlic with salt. Cut the eggplants in half, cut off the stem. We make vertical cuts in the eggplant.
We sprinkle the eggplants with garlic and put them vertically in a saucepan. Cut the tomatoes into small cubes. Put the tomatoes on the eggplants. We put the pot with vegetables on the fire for 20 minutes. Then add oil, salt and pepper, add sugar and return to the fire for another 20 minutes. Let the pan cool, then put it in the refrigerator for a day.
Bon Appetit.
Eggplant rolls are the most common snack. We propose to your attention one more option for making rolls.
Ingredients:
- Eggplant - 5 pcs.
- Hard cheese - 1 pc.
- Pistachio - 100 g
- Garlic - 3 teeth.
Preparation:
Traditionally, we begin to prepare rolls by processing eggplant. Cut off the stalk and cut into thin slices. If you have a bitter eggplant, it is best to sprinkle it with salt.
Fry the eggplants in oil. Taking off the heat, put the eggplants on a napkin. While the eggplants are cooling, prepare the filling. Three cheese on a fine grater. Pass the garlic through a press. Finely chop the dill. Grind the pistachios. Combine cheese, dill, garlic and nuts with mayonnaise. Put the cheese mixture on the eggplant plates. We roll the eggplants into a roll.
Bon Appetit.
A fabulous snack for a fabulous table.
Ingredients:
- Tomatoes - 2 pcs.
- Cucumber - 1 pc.
- Eggplant - 1 pc.
- Cheese - 100 g
- Olives - 1 can
Preparation:
Additionally, this snack will require a backing bread. Wash eggplants, dry and cut obliquely to get thin oval plates. Cut the cucumbers in the same shape. Cut the olives in half. Three cheese on a fine grater. Combine cheese, garlic and mayonnaise.
Let's prepare the eggplant. Dip them in flour and fry in a little oil.
Cut the tomatoes into thin slices. Put the eggplant on the bread, coat it with cheese sauce, then tomato, then cucumber, and finish with olives.
Bon Appetit.
Very simple and at the same time original appetizer.
Ingredients:
- Eggplant - 1 kg
- Pepper - 3 pcs.
- Dill - 1 bunch
- Parsley - 1 bunch
- Garlic - 4 teeth
Preparation:
Cut the eggplants into large pieces. Fry the eggplants in oil. We clean the pepper from seeds. We send chili peppers, bell peppers, sugar, salt, vinegar 9%, herbs, garlic to the blender and grind well. Pour the eggplant with the resulting mass. Mix well and send to the refrigerator for a couple of hours.
Bon Appetit.
Delicious snack for mushroom lovers. Yes, yes it is mushrooms. Although they do not appear in this recipe.
Ingredients:
- Eggplant - 1 kg
- Dill - 1 bunch
- Garlic
- Sugar
- Vinegar 9% - 150 ml
Preparation:
We wash the eggplants well and cut off the stalk. Then cut into cubes. Finely chop the dill. Pour salt into a saucepan with water and bring to a boil. Then pour in the vinegar and add the eggplant. Cook for 6-7 minutes, stirring occasionally. Put the eggplants in a colander. Put the colander in a bowl, pour oil, add dill and garlic. Cover with a plate and leave for 12 hours.
A very tasty and spicy snack for home gatherings.
Ingredients:
- Eggplant - 3 pcs.
- Bulgarian pepper - 3 pcs.
- Onions - 1 pc.
- Garlic - 3 pcs.
- Carrots - 1 pc.
- Vinegar 70% - 1 teaspoon
Preparation:
Cut the eggplants into strips so that each piece is with a skin. Salt the eggplants well and put them in the refrigerator for 8 hours. We wash the eggplants in water and squeeze them well, put them in a separate salad bowl. Cut carrots and peppers into thin strips. Cut the chili into small pieces. Cut the onion into feathers. Finely chop the garlic. Heat the oil in a deep frying pan and fry the eggplant. When the eggplants are ready, transfer to a sieve to glass the oil. Heat the oil that remains after the eggplant again and fry the coriander on it, hot pepper and onions. Once the onion has become a little softer, add the carrots. Mix all the ingredients and mix well. Season the salad with pepper, vinegar, soy sauce and honey. Finally, add the chili and garlic.
We send the salad to the refrigerator for 12 hours.
Bon Appetit.
This appetizer is good at all seasons.
Ingredients:
- Eggplant - 1 kg
- Lemon
- Coriander
- Black pepper
- Garlic
Preparation:
Put a sheet of paper on the sheet. We spread the eggplants on a sheet and send them to the oven for an hour.
Then we take out the eggplants and separate from the peel. Grind the eggplants. Add the grated garlic. Ground coriander and pepper. Finely chop the cilantro. Mix everything and season with lemon juice and olive oil.
Bon Appetit.
To make the appetizer especially tasty, prepare it in the fall, when all the vegetables have just left the beds.
Ingredients:
- Eggplant - 2 pcs.
- Tomato - 2 pcs.
- Bulgarian pepper - 4 pcs.
- Onion- 2 pcs.
- Garlic
- Sugar
- Vinegar
Preparation:
Cut the eggplants into small cubes. We clean the bell peppers from seeds, remove the stalk and cut into cubes. Cut the onion into half rings. We also cut the tomatoes into half rings. Cut the garlic into thin slices. Fry the eggplants in a little oil. Remove the eggplants from the pan and fry the peppers in it. Mix a glass of water with sugar, salt and wine vinegar. Mix everything well.
Put vegetables in layers in a deep salad bowl:
- Eggplant
- Pepper
- Tomatoes
- Dill
- Garlic
Fill everything with the prepared brine. Cover the salad with a heavy plate.
We leave the salad for 8 hours.
Bon Appetit.
A very original appetizer made from simple and affordable products.
Ingredients:
- Eggplant - 1 kg
- Carrots - 2 pcs.
- Walnuts - 50 g
- Sugar - 2 tablespoons
- Vinegar - 2 tbsp. l.
- Onions - 2 pcs.
- Garlic
Preparation:
Peel the eggplants and cut into half rings. Sprinkle the eggplant generously with salt and leave for 20 minutes. Fry the eggplants in oil on both sides. Finely chop the walnuts. Peel the carrots and grate them three in Korean. Cut the onion into rings. Cut the garlic into slices. Mix all the vegetables.
Let's prepare the marinade.
Combine sugar, vinegar, oil and salt. Pour the marinade over the vegetables. Mix everything well. And leave it in the refrigerator for 24 hours.
Bon Appetit.
Eggplant sandwiches
Sandwiches are by far the most popular snack. Each housewife prepares to diversify the menu different variants... Here's another option.
The eggplant appetizer demonstrates a real extravaganza of pleasant sensations, seductive smells and bright colorful compositions. We will arrange a small gastronomic "tour" around the best dishes Russian and world cuisine, including everyday food and dishes intended for festive feasts.
Bright and mouth-watering food that once arrived to us from the Turkish coast perfectly complements almost any side dish.
Ingredient composition:
- peppers of different colors - 3 pcs.;
- ripe tomatoes - 3 pcs.;
- olive oil - 60 ml;
- regular sugar - 25 g;
- onion - 1 pc .;
- "young" eggplants - 3 pcs .;
- garlic chives - 5 pcs.;
- tomato puree - 30 g;
- spices, sesame seeds.
Cooking method:
- We wash the berries well, separate the tips from both sides. Cut the eggplants into slices, fill them with salt, leave them under pressure for half an hour. In this way, we remove solanine from the fruit, and with it the bitterness that is harmful to our organisms.
- We clean the rest of the vegetables. Chop the onion into thin half rings, chop the seedless peppers into strips, chop the garlic. Fry the food for 8 minutes over medium heat. Cut the tomatoes into cubes, attach them to the preparation. Season it with pepper and salt, heat it for another five minutes.
- We drain the dark liquid from the "blue" ones, as we usually call eggplants, dry the slices with napkins, and place them on a baking sheet treated with fat. We spread portions of the fragrant filling on the circles, bake the food for half an hour in the oven at 180 ° C.
Sprinkle the finished appetizer with sesame seeds, serve cold or hot.
"Peacock tail" on the festive table
When a peacock's tail “dissolves” its bright trail on the festive table, the rest of the dishes involuntarily “fade” from this luxurious neighborhood.
Grocery list:
- lean oil (preferably olive oil) - up to 100 ml;
- tomatoes - 2 pcs.;
- lettuce leaves;
- eggplant;
- pre-boiled quail eggs - up to 10 pcs.;
- spices, herbs.
Cooking procedure:
- We wash all the vegetables well, blot with paper towels. Cut the eggplant into thin slices, the usual way we get rid of bitterness.
- Divide the tomatoes into neat rings. Rinse the dill, remove the tough stems, shake off excess moisture.
- We release the cooled quail eggs from the shell, cut slightly diagonally in an elongated round shape.
- We drain the dark liquid from the eggplant, dry the slices with towels, fry each layer on both sides. We spread the blanks on napkins, leaving excess fat on them.
- We form a snack. To do this, we line a wide dish with lettuce leaves, lay out golden eggplant circles, placing them as if on a chessboard. In this way, we imitate the peacock's tail.
- We make out a tomato slice on each eggplant slice, slightly shifting the ring down. This is followed by the eggs, which we move in the same direction as the rest of the elements of the created composition. Finely chop the greens and sprinkle between the "built" miniature pyramids. We leave them in the refrigerator for half an hour.
The peacock tail appetizer is ready to fulfill its festive mission!
Vegetable boats with chicken
Gourmet boats filled with vegetables and chicken meat, - the food is as beautiful as it is nutritious.
Set of components:
- lean oil;
- cheese (required from hard varieties) - up to 150 g;
- chicken legs - 500 g;
- eggplant - 700 g;
- ripe tomatoes - 2 pcs.;
- garlic cloves - 3 pcs.;
- crumb croutons;
- sweet pepper, turnip onions - 1 pc.;
- spices, herbs.
Cooking process:
- Remove the fillet from the processed legs, divide it into small pieces, fry until half cooked.
- Cut off the stalks from the eggplants, dip the berries into boiling drinking water with a spoonful of salt added to it. Boil the product for 10 minutes, then remove it from the liquid and cool it.
- We clean and rinse the rest of the vegetables. Put the diced onion in a frying pan with butter, fry until transparent. Add the tomatoes cut into small pieces, after 5 minutes add the strips of sweet pepper (remove the seeds). We simmer the composition for 7 minutes, after which we finish cooking.
- Cut the cooled eggplants lengthwise into two halves. With a dessert spoon, remove from the pulp, chop it finely, combine with the ready-made vegetable platter. We also put chopped chives, chicken meat, chopped greens, crackers here (they will absorb excess moisture).
- Season the filling with pepper and salt, mix everything thoroughly. We fill our vegetable containers with a fragrant composition, put them in a baking dish, sprinkle with grated cheese. We send the blanks to the oven for 20 minutes.
Cooked "boats" of vegetables with chicken are ready to "moor" to the dinner or festive table.
Greek eggplant appetizer
The presented food, created by the descendants of ancient Greece, is distinguished by an expressive aroma, deep and rich taste.
Required products:
- olive oil - 60 ml;
- regular sugar - 25 g;
- eggplant - 400 g;
- garlic cloves - 3 pcs.;
- tomatoes - 300 g;
- parsley, basil, oregano, thyme - 10 g each;
- spices.
Cooking technology:
- We wash the eggplants, dry them with towels, cut them into round slices up to 3 mm thick. We keep them in a saline solution, removing unpleasant bitterness, after which we blot each layer with napkins. Fry the circles until golden brown, leave on paper towels to remove excess fat.
- Scald the tomatoes, keep them in ice water for 5 minutes, then peel them off. Finely chop vegetables, place in a frying pan with oil. Add chopped garlic, chopped parsley, aromatic herbs, salt.
- To make the tomato composition as smooth and homogeneous as possible, break it with an immersion blender. Many housewives do not like food processed to a puree consistency, so we choose the desired option. Simmer the mixture for 20 minutes.
Put a layer of fried eggplant on a serving plate, pour over a fragrant dressing, decorate with herbs.
Cooking with cheese
For this dish, we use young vegetables, the skin of which has not yet acquired a bitter taste. These eggplants do not need pretreatment.
Required components:
- hard cheese - 150 g;
- lean oil;
- garlic cloves - 2 pcs.;
- high-quality mayonnaise - 150 g;
- eggplant - 2 pcs.;
- ketchup - 60 g.
Cooking sequence:
- We wash the purple fruits, cut into washers up to 3 mm thick. We boil drinking water, add a little salt to the liquid, put vegetables in it, cook for up to 3 minutes.
- We take out the "blue" ones from the container, blot well, then put them on a baking sheet treated with oil.
- Combine garlic squeezed out by a press, grated cheese shavings, mayonnaise in a bowl. We mix the composition. We spread a spoonful of the mixture on each vegetable circle, season with a thick layer of ketchup. We send food to the oven heated to 180 ° C.
After just 15 minutes appetizing dish can be served on the table.
With Korean carrots
The motives of Korean cuisine have finally won the hearts of Russian lovers of such a spicy and savory snacks like Korean eggplant with carrots.
Ingredient composition:
- lean oil - 100 g;
- eggplant - 2 pcs.;
- soy sauce - 10 g;
- hot ground pepper - 4 g;
- granulated sugar - 25 g;
- garlic cloves - 3 pcs.;
- carrots, onions - 2 pcs.;
- vinegar (apple or regular) - 5 ml;
- nutmeg, ginger - a pinch;
- coriander, sesame - 2 g each;
- spices, cilantro, parsley.
Cooking method:
- Cut the eggplants into strips, after which we get rid of the bitterness in the already known order. Be sure to soak the processed vegetables with napkins.
- Pour oil into a saucepan, fry the pieces of "blue" until golden brown.
- Grind sweet carrots on a grater for processing vegetable products in Korean, put in a spacious dish. Add hot pepper, regular sugar, ginger, coriander, grated nut. Add pieces of still hot eggplant, soy sauce, chopped garlic, vinegar (9%), chopped herbs, and the remaining oil.
- After placing each component of the dish, carefully mix the composition with your hands. We do this as quickly as possible, while the eggplants are still hot.
- We close the container with the fragrant mixture, leave it in the refrigerator for 3 hours. The longer the food stays there, the richer the flavor bouquet of the dish will become.
Serve Korean style eggplants with carrots, garnish with sesame seeds and chili peppers.
Zucchini recipe
Grocery list:
- eggs - 3 pcs.;
- ripe tomatoes - 3 pcs.;
- olive oil - 100 ml;
- zucchini;
- walnut kernels - a glass;
- young eggplants - 2 pcs.;
- homemade sour cream - 80 g;
- cherry tomatoes - decoration element;
- spices, herbs.
Step-by-step cooking:
- We wash and clean the "blue" ones, chop them with washers up to 0.5 cm thick. If the zucchini are young, leave their thin peel. Divide the fruit into slices, like the purple berry.
- Finely crumbling the kernels of the nuts. Combine eggs, pepper and salt in a bowl, beat the composition with a mixer.
- Heat oil well in a frying pan. We bread alternately the slices of vegetables with a nut composition, then dip in egg mixture and fry until delicious. When all the slices have passed heat treatment, leave them in a sealed container, reduce the intensity of heating, cook for another 6 minutes.
Serve ruddy eggplants with zucchini, seasoning the dish with homemade sour cream, decorating with chopped herbs and cherry tomatoes.
Spicy eggplant appetizer
Vegetable dishes Greek cuisine, namely, they include a spicy eggplant appetizer, always a priority for the inhabitants of the country. This can be judged by the exquisite design of simple and healthy food.
List of components:
- olive oil;
- garlic cloves - 4 pcs.;
- eggplant - 3 pcs.;
- ground cumin (cumin), oregano - 4 g each;
- ripe tomatoes - 1 kg (it is allowed to replace them with a can of canned food);
- the amount of hot crushed pepper (necessarily red) is used according to preferences;
- spices, herbs.
Cooking process:
- We wash all vegetables thoroughly, blot with napkins. Finely chop the peeled chives. Ripe tomatoes are chopped, albeit in small, but palpable pieces.
- We heat the oil in a saucepan, saute the garlic composition in it for 3 minutes, preventing the formation of chopped cloves on the slices golden brown... Add the tomatoes, season the food with pepper and salt, simmer for about half an hour, closed. Grind the large parts of the tomatoes with a wooden spoon as they cook.
- 5 minutes before the end of the process, remove the lid, simmer the food until it thickens.
- Coarsely chop the eggplants, brown them in a separate frying pan, put them on paper napkins. Neither the Greeks nor us need excess fat!
- We bring the taste of the tomato composition to the desired expressiveness, then rub it through a sieve with a fine mesh. Add golden vegetables to the resulting sauce, add hot pepper, cumin, oregano. We control the amount of the red component so as not to "overdo it" with an acceptable severity.
- Simmer the food for up to 10 minutes, until the eggplants are completely combined with the thick tomato composition.
The cooled snack prepared for future use is sent to the refrigerator. The shelf life is up to three days.
Spicy rolls
Miniature eggplant rolls displayed on festive feast, disappear with common dish in a few minutes. Conclusion - we are preparing an appetizer from spicy rolls with a large margin!
Required products:
- high-quality mayonnaise, homemade sour cream - 100 g each;
- eggplant - 6 pcs.;
- lean oil;
- head of garlic;
- a bunch of dill;
- desired spices.
Cooking method:
- Leave the washed eggplants with the peel, divide the fruits into long thin (up to 1 mm) layers. From six pieces we "tune" a whole basin! Be sure to carry out the procedure for freeing berries from bitterness so as not to risk the end result.
- We drain the dark liquid, thoroughly blot each vegetable layer.
- We free the garlic from the husk, chop, mix in a bowl with chopped dill. Add mayonnaise and homemade sour cream... We get a gruel of a very thick consistency. Quantity and ratio white sauce adjustable to your tastes.
- Heat the fresh oil vigorously, fry the eggplant parts until light brown. We leave the slices on paper towels so that excess fat does not "settle" on individual parts of our graceful figures.
- We put a layer of the prepared sauce on each layer, carefully roll it up in the form of tubes. We put the products in spacious dishes, send them to the refrigerator.
We decorate spicy rolls on a beautiful dish, lightly sprinkle with chopped dill. Insanely delicious snack!
"Mother-in-law's tongue" from eggplant
Why is this wonderful food called "mother-in-law's tongue", and, for example, not the same part of the mother-in-law's body? Let's guess for ourselves from three times.
However, what is needed to prepare such an eggplant and vegetable dish:
- flour - from 100 g;
- lean oil;
- tomatoes - 3 pcs.;
- chives - 3 pcs.;
- eggplant - 3 pcs.;
- high-quality mayonnaise - up to 80 g;
- salt - 20 g.
Cooking a snack:
- We wash the vegetables thoroughly, free the berries from the peel, divide them into layers up to 4 mm thick. We arrange a procedure for getting rid of corned beef from eggplants. Do not forget to dry the product.
- Cut the tomatoes into thin slices.
- Dip the slices of purple (possibly other colors) berries in flour, fry on both sides in oil. As always, leave the golden vegetable slices on the napkins.
- Grind peeled garlic, combine with mayonnaise, season with salt. We put a layer of sauce on a layer of eggplant, put a tomato slice on the edge, roll up the product in the form of a roll, fix it with a toothpick. We use all products in this way.
We send the food to a cool place. When we taste "mother-in-law's tongue", we will certainly make sure that the cooked dish has become pleasantly spicy and very tasty. It's not all bad with established associations!
Most eggplant appetizers are not only possible but also need to be prepared in advance. During the stay in the refrigerator, the taste of the dish will not lose its expressiveness, and the appearance will acquire a spectacular completeness.
It is often referred to as the longevity vegetable. Perhaps it is no coincidence that it is so popular in the cuisine of the Caucasian peoples? Low calorie content allows you to include eggplant dishes in diet menus. You can cook from blue ones - as they are usually called in the southern regions - you can incredible amount a variety of foods. Mostly these are hot or cold snacks.
The five most commonly used ingredients in recipes are:
Eggplant snack recipes are hard to count. This violet-shiny gift of nature can serve as a basis for vegetable caviar, original rolls, blanks for the winter. Each of these dishes can be both a decoration of a festive table and part of an everyday dinner. Eggplants go well with nuts, cheese, garlic, tomatoes, mushrooms. It is desirable to add spicy or spicy spices... Mayonnaise, vinegar or tomato dressings are used as sauces. Blue ones can be fried, stuffed, baked and canned - every cooking option has a right to exist. This vegetable is simply incomparable in any form.
