To make a spicy and savory appetizer for a holiday table or treat your household on weekdays, you don’t need to resort to complicated tricks. After all, today we will learn how to cook eggplants with tomatoes, which even a novice housewife will turn out to be fragrant, beautiful and very tasty. Below you will find several proven recipes that have long been loved by many for their simplicity and availability of products.

The appetizer can be prepared with either full or partial heat treatment. Let's do it in the simplest way first.

Italian eggplant and tomato salad

Ingredients

• Eggplants - 3 pcs. + -
• Cilantro - 50 g + -
• — 3 pcs. + -
• - 3 cloves + -
• — 2 pinches or to taste+ -
• — on the tip of a knife or to taste+ -
• - 3-4 tbsp. + -

Cooking Italian eggplant with tomatoes

1. We wash the vegetables and dry them on a towel.
2. Cut the eggplants into slices 5-6 mm thick and place in a deep bowl.
3. Fill with filtered water, salt and cover with a large plate so that all the vegetables are in the water. We leave them like this for 1 hour - this is necessary for the bitterness to go away.
4. Now pour oil into the frying pan and, as soon as it warms up, add the eggplants. We remember that these vegetables absorb it very actively, so we don’t skimp, pour it properly so that the eggplants don’t burn.
5. Fry them until golden on both sides and place them on a wire rack lined with a napkin so that they do not get damp.
6. Now let’s prepare a layer of greens: finely chop the cilantro and combine it with garlic passed through a press and a pinch of salt. Additionally, you can grind the mass with a pestle to better separate the juice.
7. Cut the tomatoes into circles.
8. Place the eggplants in a mold or on a wide dish, spread a layer of greens on top of each circle and finish with tomatoes. In no case do we add salt on top of them so that the juice does not stand out.

Be sure to put the finished snack in the refrigerator and keep it there for at least half an hour until completely cooled.

Serve sprinkled with chopped herbs. Bon appetit!

Spicy eggplant appetizer

Eggplants with tomatoes according to the following recipe will be no less tasty.

• Cut 2 medium eggplants into circles and soak, as in the previous recipe, for at least an hour in salted water.
• Then drain, pat dry and fry in olive oil with garlic on both sides. You don’t have to keep it for a long time, as the vegetables will finish cooking in the oven. Hold for a couple of minutes on each side and place on napkins.
• Place the eggplants on a non-stick baking sheet, add fresh squeezed garlic on top, you will need 2-3 cloves in total, then place 2 tomatoes cut into circles.
• Grate 100 g of hard cheese on a coarse grater and place it on top of the tomatoes.
• Place the baking sheet with eggplants on a medium level in an oven preheated to 190°C for 20 minutes. This time is enough for the tomatoes to finish cooking and the cheese to melt and brown.

Take out the finished appetizer and place it on a platter, garnish with sprigs of parsley and dill, and serve warm. Bon appetit!

Here's how else you can cook it unusual salad from these vegetables.

Tomato and eggplant salad with garlic

1. Cut 1 medium eggplant into circles without soaking and fry until golden brown for at least 3-4 minutes on each side. Then place it on a paper towel and, when excess oil is absorbed, cut each slice in half.
2. In the same frying pan, sauté 1 onion, cut into half rings, and add to it 250 g of washed and finely chopped champignons. Fry everything until golden and turn off the heat.
3. Wash 2 tomatoes and cut into thin slices.
4. Now let's prepare the dressing: mix 100 ml of sour cream with 3 cloves of garlic from the press, a handful of chopped walnuts, salt (2 pinches) and pepper (on the tip of a knife). Shake everything well with a fork.

The homeland of everyone's favorite eggplant is distant India. Initially, these vegetables were grown there as medicinal plant. It was believed that boiled eggplants could relieve toothache, and the powder made from unusual fruits was an excellent remedy for treating gout. Only in the Middle Ages did Europeans begin to eat eggplants, and then the first recipes for dishes made from them appeared.

How to cook eggplants with tomatoes?

Eggplant with tomatoes is a simple recipe, but, like any other dish, it has its own individual characteristics, the execution of which will make it possible to obtain the desired taste result.

1. Eggplants are washed, dried, cut into slices desired shape and size, add salt, leave for 30 minutes to get rid of bitterness, rinse if necessary or simply dry.
2. If the recipe calls for removing the skin from the tomatoes, make a small cut on top of the fruit, immerse it in boiling water for a couple of minutes, then transfer it to ice water and separate the skin from the pulp.

Eggplants with tomatoes - general principles and methods of preparation

Young fruits are subjected various types culinary processing. They are not only boiled or fried, but also stewed, stuffed, baked and dried. But in the homeland of eggplants, they are sometimes even eaten raw. People often call eggplants “blue” because their skin has a really beautiful blue-violet hue. Fresh eggplant tastes a little bitter, but during the cooking process it quickly changes its structure and turns into a soft puree. This quality makes the fruit absolutely indispensable for canning.

Eggplants with tomatoes - food preparation

A distinctive feature of eggplant is that, with any method of heat treatment, it retains huge quantities vitamins Eggplants do not have a special aroma, but at the same time they easily absorb foreign odors, which is why they are successfully used in the most different dishes. When choosing a fruit, you need to pick it up; a ripe eggplant should weigh more than it seems at first glance. Quality eggplants should not have any scratches, cuts, dents or stains of any kind, and the skin should be good vegetable always shiny smooth, not crumpled or wrinkled.

Considering that eggplants are a fairly perishable product, it is better to purchase them directly on the day of preparation. If necessary, you need to store fruits in a cool place, but you should be aware that they deteriorate faster in the refrigerator than in room temperature.

Eggplants with tomatoes - the best recipes

Recipe: Eggplant and Tomato Appetizer

The simplest dish to prepare is perfect for any table.

Ingredients: 3-4 medium eggplants, 3-4 medium tomatoes, 3 cloves garlic, cilantro, salt to taste.

Cooking method

Cut eggplants and tomatoes into rings. Fry the first ones in olive oil until golden brown. Place the finished eggplants on a napkin or paper towel to drain. excess fat.

At this time, you need to finely chop the cilantro and squeeze three cloves of garlic onto it. Mix everything well and add plenty of salt.

Next, place the eggplants on a prepared wide flat dish, sprinkle them with a mixture of garlic and cilantro, and place a layer of tomatoes on top and sprinkle with herbs again. To make the dish more tasty and juicy, you need to make several layers of eggplants and tomatoes. After that, the finished snack needs to be placed in the refrigerator for a couple of hours so that the vegetables release their juice. That's it, the tasty and aromatic dish is ready, you can serve it to the table!

Recipe: Eggplant Lasagna

This unusual version of lasagna is not inferior in taste to classic recipes for this dish. In addition, it has an unsurpassed aroma and attractive appearance.

Ingredients: 2 large eggplants, 12 champignons, 200 grams of cream, 200 grams of hard cheese, 2 tablespoons of olive oil, 1 clove of garlic, 5 large juicy tomatoes, 1 large onion, 500 grams ground beef, 2 tablespoons of dried herbs (to taste), 50 grams of butter, 5 tablespoons of flour, 500 milliliters of milk, a pinch of grated nutmeg, the same amount of salt.

Cooking method

Melt in a saucepan butter and add flour to it, keep it on the fire, stirring for two to three minutes. Then pour in the milk in a thin stream, continuing to stir. Add a pinch of salt and nutmeg to the milk and cook over very low heat for another ten minutes.

Cut the eggplants lengthwise into equal parts, brush with oil, salt and bake in the oven. Cut and fry the mushrooms, in another frying pan also fry the minced meat, to which add garlic and chopped tomatoes. Pour cream into the same mixture and sprinkle with spices.

Grease the bottom of a pre-prepared baking dish generously with the prepared sauce, place the prepared lasagna sheets on top, which are covered with layers of minced meat, mushrooms and eggplant. The filling must be laid out so that there are two layers of each component. Pour the sauce over everything on top again and sprinkle with grated cheese. Cover the lasagna with foil and bake at 180 degrees for forty minutes. Then remove the foil and keep the lasagna in the oven for another fifteen minutes.

Delicious recipes for eggplants with tomatoes and garlic in a frying pan

Depending on the recipe, it can completely change general view dishes and shades of its taste. It matters how the eggplant is cut - into cubes, circles, slices or slices, how long to keep the vegetable in the pan, at what point in time the remaining ingredients - tomatoes, garlic - will be added. The next few step by step recipes will help the hostess prepare an ideal appetizer for an everyday menu or a festive event.

Classic recipe with layers of tomatoes and mayonnaise

Small “towers” ​​with tomatoes and eggplants are classic recipe, characterized by simple, quick cooking and unusually good taste. What ingredients are needed for the snack:

• Two blue ones.
• Three tomatoes.
• 200 grams of cottage cheese.
• Four tablespoons of mayonnaise (to reduce the calorie content of the dish, you can use sour cream).
• 2 cloves of garlic.
• Spices.
• Vegetable oil.

How to cook eggplants with tomatoes according to the classic recipe:

1. Wash the eggplants well before cutting off the tough ends. Cut the vegetable into medium-thick slices. Place them in a container with salted clean liquid to remove the bitterness. Twenty minutes should pass. Then spread a towel and place circles on top to drain excess water.
2. Turn on the gas, pour oil into the frying pan, fry the eggplants until a light golden crust appears. When ready, remove and place the vegetables on a paper towel to absorb excess fat. While the slices are cooking, chop the tomatoes in the same way.
3. Make the filling to go between the layers. To do this, mix cottage cheese, mayonnaise, and garlic crushed through a press in a blender to obtain a homogeneous mass.
4. Start preparing the dish. Place a piece of eggplant on a plate, place a little filling on top, then a tomato, then blue again. Make the turrets stable and not too high so that they are easy to pick up. Decorate the finished dish with herbs. Ready!

Stew of eggplant, bell pepper, tomato

The easiest way is to stew eggplants with tomatoes with the addition of other vegetables, preparing the dish in the form of a stew. The components can be pre-brown in oil to obtain a more rich taste and aroma, and then simmer until soft own juice, adding a little garlic and fresh herbs at the end.

Ingredients:

• eggplants – 2 pcs.;
• onions and carrots - 1 pc.;
• bell peppers – 2-3 pcs.;
• tomatoes – 4-5 pcs.;
• vegetable oil – 100 ml;
• garlic – 2 cloves;
• greens – 1 bunch;
• Italian herbs - to taste;
• salt, pepper

Preparation

1. Eggplants, peppers, onions and carrots are fried separately in oil and placed in a saucepan or cauldron.
2. Add tomatoes, season, cover the container with a lid and simmer the contents for 20 minutes.
3. When ready, the eggplants stewed with tomatoes are complemented with garlic and herbs.

Eggplant rolls with tomatoes and garlic

Having issued fried eggplant with tomatoes in the form of rolls, you can effectively complement a light but effective dish on a festive table or please your household with an original snack on weekdays. The fruits are pre-cut into longitudinal slices and, after getting rid of bitterness, browned in an oiled or dry frying pan.

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 300 g;
• vegetable oil – 170 ml;
• garlic – 2 cloves;
• mayonnaise – 60 g;
• salt, pepper

Preparation

1. Add some salt to the eggplant slices, leave for 20-30 minutes, blot thoroughly with a napkin and fry on both sides.
2. Each ruddy strip is smeared with mayonnaise mixed with garlic, a tomato slice is placed on one side and the product is rolled up.

Eggplant fan with tomatoes and cheese

Another bright appetizer that will effectively complement any feast will be eggplants baked with tomatoes and cheese in the shape of a fan. Preparing the dish will take a minimum of time, and the result will exceed all expectations: the incredibly delicious taste of the food is combined with an amazing aroma and high nutritional value.

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 300 g;
• cheese – 200 g;
• garlic – 2-3 cloves;
• mayonnaise – 60 g;
• salt, pepper

Preparation

1. The eggplants are cut in half lengthwise and then chopped into a fan shape with slices 5 mm thick.
2. Add salt to the preparations, pepper and leave for 30 minutes.
3. Place pieces of cheese, tomatoes and garlic into the cuts.
4. The resulting fan is greased with mayonnaise and placed in an oven preheated to 180 degrees.
5. In 30-40 minutes, the baked eggplants with tomatoes will be ready.

Salad with eggplant and tomatoes

A salad with crispy eggplants and tomatoes will surprise you with its exquisite taste, piquancy and ease of execution. Eggplant slices acquire their characteristic crunch by deep-frying them in a starch breading. The dish is prepared exclusively before serving, flavoring the ingredients with dressing.

Ingredients:

• eggplant – 1 pc.;
• tomatoes – 2 pcs.;
• starch – 120 g;
• sesame oil – 10 g;
• sweet chili sauce – 150 g;
• mint and cilantro - to taste;
• vegetable oil– 200 ml;
• salt, pepper

Preparation

1. Cut the eggplants into circles and into 4 more pieces, add some salt, and after 20 minutes dry the moisture with napkins.
2. Bread the slices in starch and fry in boiling oil until golden brown.
3. Chop the tomatoes, mix with herbs, sesame oil and sweet sauce.
4. Combine eggplants with herbs and tomatoes and mix.

Sandwiches with eggplant and tomatoes and garlic

An excellent appetizer of eggplants with tomatoes and garlic, presented in the form of sandwiches, can be a savory snack or a bright addition to the table menu. Bread can be used in fresh or toast it a little in the toaster until it has a slight crunch, which will give it ready-made dish special charm.

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 2 pcs.;
• mayonnaise – 120 g;
• garlic – 2-3 cloves;
• baguette – 1 pc.;
• salt, pepper, vegetable oil, herbs.

Preparation

1. Eggplants cut into circles are browned on both sides in oil.
2. Chop tomatoes and baguette into circles, mix mayonnaise with garlic.
3. A slice of bread is supplemented with eggplant and tomato, coating the layers with garlic mayonnaise.
4. Eggplants with garlic and mayonnaise and tomatoes on bread are complemented with a sprig of herbs and served.

Pasta with eggplant and tomatoes

Delicious spaghetti with eggplants and tomatoes can be prepared during Lent or you can treat yourself to a light and healthy dish any other day during dinner or lunch. This culinary composition is prepared without much fuss. Vegetables are fried and then stewed until soft and mixed with boiled pasta.

Ingredients:

• eggplants – 2 pcs.;
• tomatoes – 6 pcs.;
• pasta – 300 g;
• onions – 2 pcs.;
• garlic – 3-4 cloves;
• bell pepper(optional) – 1-2 pcs.;
• salt, pepper, sugar, vegetable oil, herbs.

Preparation

1. Fry the onions in oil, add peppers and eggplants, fry for 5 minutes.
2. Add tomatoes, season the contents, simmer until soft.
3. Place the eggplants and tomatoes on top of the boiled pasta, mix and serve.

Chicken with eggplant and tomatoes in the oven

If you bake meat with eggplants and tomatoes in the oven, supplementing the ingredients with spicy additives and sour cream, you can get an appetizing, satisfying, nutritious and without any doubt healthy dish, which both adults and children will be happy about. Chicken fillet It is advisable to pre-marinate with the addition of aromatic herbs and spices.

Ingredients:

• eggplants – 3 pcs.;
• tomatoes – 4-5 pcs.;
• chicken fillet – 600 g;
• cheese – 200 g;
• sour cream – 200 g;
• garlic – 1-2 cloves;
• parsley – 0.5 bunch;
• seasoning for poultry - 1 tbsp. spoon;
• salt, pepper

Preparation

1. The chicken is cut, beaten, seasoned, and left for 30 minutes.
2. Chop the eggplants into slices and fry them in oil.
3. Eggplants, meat, eggplants again, then tomatoes are placed in the mold in layers, seasoning the layers to taste and coating with sour cream.
4. Sprinkle eggplants with chicken and tomatoes with cheese and herbs and bake for 30 minutes at 180 degrees.

Soup with eggplant and tomatoes

By combining eggplants with mushrooms and tomatoes in a saucepan with broth, you can get an amazingly tasty hot dish for lunch that will perfectly satiate you without complicating your digestion. It is preferable to use white as the base component for the broth. forest mushrooms(fresh, frozen or dried).

Ingredients:

• eggplant – 1 pc.;
• tomatoes – 2-3 pcs.;
• zucchini – 0.5 pcs.;
• porcini mushrooms – 100 g;
• potatoes – 2-3 pcs.;
• onions and carrots – 100 g each;
• celery root – 40 g;
• greens – 0.5 bunch;
• vegetable oil – 40 ml;
• salt, pepper

Preparation

1. Boil the mushrooms for 20 minutes.
2. Eggplants are cut and baked in the oven for 20 minutes.
3. Add potatoes, sauteed onions with carrots and celery, eggplants and grated tomatoes to the container.
4. Season the dish, boil it, flavor it with herbs.

Pie with eggplant and tomatoes

Another way to cook eggplants with tomatoes in the oven is to bake fragrant and delicious pie with vegetable filling. The excellent combination of dough with an appetizing juicy filling will appeal to everyone without exception, and even those who refuse to eat vegetables in their pure form will enjoy a piece golden baked goods they are unlikely to refuse.

Ingredients:

• flour – 250 g;
• vegetable oil – 100 ml;
• water – 2 tbsp. spoons;
• sugar – 75 g;
• egg – 3 pcs.;
• eggplants and tomatoes – 2 pcs.;
• sour cream – 300 g;
• cheese – 200 g;
• garlic – 4 cloves;
• greens, salt, pepper.

Preparation

1. From one egg, flour, 50 ml of vegetable oil and water, knead the dough, add salt to taste, put the lump in the film in the cold for 20 minutes.
2. The eggplants are chopped, salted, and after 20 minutes fried on both sides in oil.
3. Distribute the dough in the mold, lay eggplants and tomatoes on top.
4. Sour cream is mixed with cheese, eggs, herbs, garlic, salt, pepper and poured onto vegetables.
5. Bake the pie for 50 minutes at 180 degrees.

Recipe: Baked Eggplants with Tomatoes

This appetizer looks great on a holiday table, it goes great with any meat dishes and is quite easy to prepare.

Ingredients: 2-3 medium eggplants, 2-3 medium tomatoes, 100 grams of hard cheese, 1 processed cheese, 2 cloves of garlic, mayonnaise to taste.

Cooking method

Wash the eggplants, cut off the ends on both sides and cut into small circles. Salt the fruits well and put them in a bowl, where they leave for fifteen minutes so that the bitterness goes away.

At this time, grate the processed and hard cheese, add mayonnaise and garlic, mix everything well.

Fry the eggplant slices on both sides in vegetable oil until golden brown. Wash the tomatoes and also cut into slices.

Grease a baking sheet generously with oil, place pre-fried eggplants on it, which are generously greased with a mixture of cheese, garlic and mayonnaise. Place tomato slices on top.

Bake the eggplants for fifteen minutes at 180 degrees.

To preserve in eggplants greatest number It is better to cut and clean vitamins with a knife made of stainless steel. Cut vegetables should not be left on for a long time open. Eggplants should be cooked not in animal fat, but in vegetable oil. To determine the degree of ripeness of an eggplant, you need to press on it with your finger; if the fruit instantly returns to its original shape, then the vegetable is ready to eat.

Eggplant, popularly called “blue”, is a popular ingredient in many dishes. They are added to stews, soups, salads, but households will especially enjoy the appetizing, beautifully decorated snacks. In addition, eggplants and tomatoes are perfect for decoration. festive table. The relative low cost of this product in the summer makes this dish accessible to everyone. Some tips on how to best prepare the appetizer:

• Before cooking, leave the eggplants in clean, salted water for fifteen to twenty minutes. The need for this procedure is due to the fact that the vegetable contains a trace element - solanine. If you do not neutralize it in this way, it will add extra bitterness to the dish. You can also rub the product with salt and leave it for an hour to get rid of the bitter taste. This will allow the eggplants to release their juices and become even tastier after cooking in a frying pan.
• Use good knives made of stainless steel. This kind of slicing will help preserve the beautiful greenish tint of the ingredients and prevent them from darkening too much.
• Choose the right vegetables at the market. Give preference to young eggplants that have a shiny, smooth surface, sepals that fit tightly to the surface, and a green, elastic foot. It is important that the blue ones are spotless.
• If you want to cook caviar, remove the skin from the eggplants so that the mixture ends up homogeneous. It is better to leave it for frying - this way the final product will hold its shape better and the appetizer will turn out beautiful.
• Add spices to taste. You can add salt and pepper to the dish, or fry vegetables in batter to make them crispy.

With the onset of autumn, eggplants and tomatoes can be found on almost every table, and this is an excellent reason to please yourself and your loved ones with vegetable delicacies. Eggplant and tomatoes are a wonderful combination that offers a lot of options for culinary experiments. The bright taste of juicy tomatoes goes well with delicate and neutral-tasting eggplants, allowing you to use these two vegetables in a wide variety of dishes.

The number of recipes that can involve eggplants with tomatoes is extremely large - these include salads, casseroles, various snacks, main stews, all kinds of preserves, and much, much more. Adding various ingredients, spices and herbs will make the taste of the dish new and unique every time.

To ensure that your eggplants and tomatoes deserve the highest ratings, carefully approach the issue of choosing vegetables, paying attention to their quality. The skin of good eggplants should be smooth and shiny, without any scratches, dents or wrinkles. It is best to use young eggplants that have an elastic green stalk. The tomatoes should also be firm and firm with no signs of damage to the skin. High-quality fresh vegetables are the key to the success of any dish. Before cooking, it is recommended to sprinkle chopped eggplants with salt and leave for 20-25 minutes, then rinse under running water - this method will get rid of the bitterness inherent in these vegetables.

The first thing that comes to mind when you hear the phrase “eggplant with tomatoes” is most likely ratatouille. This classic dish of French cuisine has long become popular among our compatriots due to its ease of preparation, appetizing appearance and no less wonderful taste. Traditional Provençal herbs such as rosemary, thyme and basil add a special flavor to the dish, so don’t forget to use them when cooking, adding them fresh or dried. Ratatouille can be considered a classic of vegetarian cuisine, so those who watch their diet should pay attention to this dish.

Ratatouille

Ingredients:
1 eggplant
1 zucchini
4 tomatoes
1/2 onion
1/3 bell pepper
3-4 cloves of garlic
3 bay leaves
2 teaspoons Herbes de Provence seasoning
fresh basil for garnish (optional)
vegetable oil

Preparation:
Cut the eggplant, zucchini and three tomatoes into thin slices. Arrange vegetables in a greased baking dish in a spiral pattern, alternating slices by color. Sprinkle lightly with salt and pepper, add bay leaf, and drizzle with oil. To prepare the sauce, finely chop the peppers and onions, lightly fry in vegetable oil until soft. Remove skin from remaining tomato, pour boiling water over it, chop finely and add to onion mixture along with 1/2 cup water. Simmer for 4 minutes. Salt, pepper, add chopped garlic and seasoning, cook for another 1-2 minutes. If desired, the sauce can be pureed using a blender. Pour the resulting sauce over the vegetables in the mold, cover the mold with foil and place in an oven preheated to 180 degrees for 50 minutes. Remove the foil and bake for about 15 minutes more. Garnish the dish with basil and serve.

Lasagna is a wonderful multi-component dish that will never get boring due to the ability to constantly change the filling at your discretion. We invite you to prepare lasagna stuffed with eggplant, tomatoes, mushrooms and minced meat- such a hearty and incredibly appetizing dish will undoubtedly please everyone.

Eggplant lasagna with minced meat, tomatoes and mushrooms

Ingredients:
2 large eggplants
5 large tomatoes
1 large onion
500 g minced beef
500 g champignons
500 ml milk
200 g cheese
200 ml cream
50 g butter
5 tablespoons flour
1-2 cloves of garlic
lasagne sheets
vegetable oil
pinch of nutmeg
salt and spices to taste

Preparation:
Melt the butter in a saucepan, add flour and stir continuously for about 2-3 minutes. Slowly pour in the milk without stopping stirring. Add a pinch of salt and a pinch of nutmeg and simmer over very low heat until the sauce thickens, about 5-7 minutes.
Cut the eggplants into long slices, brush with oil, cut lengthwise into equal parts, brush with butter, sprinkle with salt and bake in the oven. Slice and fry the mushrooms. Separately, fry the minced meat with chopped onions, adding chopped garlic and finely chopped tomatoes. Add cream and spices to taste, stir and cook for 2-3 minutes.
Grease a baking dish with sauce, place lasagna sheets, add minced meat, mushrooms and eggplants. Alternate lasagna sheets and filling to create several layers. Pour the last layer well with sauce and sprinkle with grated cheese. Cover the pan with foil and bake in an oven preheated to 180 degrees for about 40 minutes. Remove the foil and bake for another 15 minutes.

The combination of eggplants and tomatoes is very rarely used in salads - and in vain! These vegetables go well with each other in any form, and our next recipe is a clear confirmation of this.

Eggplant, tomato and egg salad

Ingredients:
1 large eggplant
6-7 cherry tomatoes
1 onion
3 eggs
1-2 cloves of garlic
2 tablespoons mayonnaise
several sprigs of dill
vegetable oil
salt and ground black pepper to taste

Preparation:
Boil the eggs hard. Cut the eggplant into cubes and the onion into half rings. Fry the onion in a frying pan in vegetable oil, add the eggplant, cover the frying pan with a lid and cook over low heat until lightly browned. Add the pressed garlic, stir and fry for another 1 minute. Place the vegetable mixture in a salad bowl, add chopped dill and cherry tomatoes cut in half. Season with salt and pepper to taste, season with mayonnaise and serve.

Eggplants with tomatoes are incredibly good as an appetizer - they can be hot or cold, baked or fried, in the form of rolls or layered... Whichever option you choose, you can be sure that it will be incredibly tasty! We bring to your attention two options for an eggplant and tomato appetizer.

Eggplant rolls with tomatoes

Ingredients:
4 small eggplants
2 tomatoes
2-3 cloves of garlic
150 g mayonnaise
vegetable oil
salt
dill or parsley

Preparation:
Cut the eggplants into thin strips and add water, dissolving a tablespoon of salt in it. Leave the eggplants for 20 minutes. Dry the eggplants and fry in vegetable oil on both sides until golden brown. Place on paper towels and let the grease drain off. Lubricate the eggplant slices with mayonnaise mixed with garlic passed through a press. Place a piece of tomato on the thin edge of the eggplant strip and roll it up. If desired, you can secure the rolls with decorative skewers or toothpicks. Place the finished rolls on a plate and garnish with parsley or dill.

Eggplant in batter with tomatoes and cheese

Ingredients:
2 eggplants
2-3 tomatoes
2 eggs
70 g cheese
2-3 cloves of garlic
2-3 tablespoons mayonnaise
2-3 tablespoons flour
2-3 tablespoons milk
1/2 bunch of dill or parsley
vegetable oil
salt to taste

Preparation:
Cut the eggplants into slices, sprinkle with salt and leave for 20-30 minutes to remove the bitterness. Rinse the eggplants under running water and dry. To prepare the batter, beat the eggs, add milk and flour, and add salt to taste. The resulting mass should have medium thickness. Dip the eggplants in the batter and fry in vegetable oil until golden brown on both sides.
While the eggplants are fried, mix the finely grated cheese with mayonnaise, chopped herbs and garlic passed through a press. Brush the roasted eggplants with this mixture while they are still hot. Place a thin slice of tomato on top of each eggplant. Garnish the dish with herbs and serve at room temperature or chilled.

Eggplant caviar with tomatoes can be used as an independent snack if you spread it on bread, or as an addition to other dishes, for example, it can be an excellent side dish for meat.

Eggplant caviar with tomatoes and bell peppers

Ingredients:
7 eggplants
5 tomatoes
4 bell peppers
3 onions
2 carrots
5-7 cloves of garlic
3-4 tablespoons sugar
vegetable oil
salt and spices to taste

Preparation:
Remove the skin from the eggplants and cut into cubes. Cut the onion into half rings, bell pepper into strips. Grate the carrots on a coarse grater. Peel the tomatoes, scald them with boiling water, and puree them using a blender. Heat vegetable oil in a frying pan and fry the onion until golden brown. Add bell pepper and cook for about 8 minutes. Add tomato mass, eggplant and carrots. Simmer for 30 minutes, stirring occasionally. Add sugar, salt and spices to taste. When all the excess liquid has evaporated, the caviar is ready. It is best to serve caviar chilled.

Eggplants with tomatoes are universal in that, despite their simplicity, they can easily become a real decoration for the holiday table. The relative cheapness and excellent taste of eggplants and tomatoes will make dishes prepared using these vegetables your favorites. Bon appetit!