How to make eggplants crispy. Crispy eggplants with tomatoes. Crispy eggplants with pink tomatoes

Fried eggplants, of course, are delicious on their own, and thanks to the sweet and sour sauce they turn out incredibly tasty. Crispy on the outside and tender on the inside, eggplants will please literally everyone!

Ingredients

Eggplants – 1 pc.
Soy sauce – 70-80 g.
Balsamic grape vinegar – 1 tbsp. l.
Garlic – 3-4 cloves.
Ginger – 1 tsp.
Potato starch – 1 tsp.
Sesame - for sprinkling.
Sunflower oil - for frying.

Cooking method

Let's prepare a dressing for frying eggplants. Pour soy sauce into a bowl, peel and add garlic. For a sweeter flavor, add balsamic vinegar to the dressing. Add ground ginger. Add potato or cornstarch.
Stir the sauce until large pieces of starch are completely dissolved.
Wash the eggplant and remove the skin. Next, cut it lengthwise into thin slices. Fold them in a stack and cut them lengthwise into thinner strips. Cut the resulting eggplant strips into cubes.
To prepare Chinese eggplant, it is advisable to use sesame oil, but if you don’t have it, then your usual olive or sunflower oil will do. Heat a frying pan by pouring vegetable oil into it. After this, add the eggplant pieces.
Stirring with a spatula, fry the eggplants until light golden brown. Pour the soy sauce dressing over them and stir immediately.
Thanks to the starch and balsamic vinegar, the sauce will begin to thicken and caramelize in just a minute. While frying eggplants in it, it is important to stir them constantly. Fry the eggplants for no more than 3 minutes.

How and what to serve:

Place the fried eggplant in Chinese soy sauce on a plate. Sprinkle with sesame seeds. It is recommended to heat the sesame seeds themselves in a dry frying pan before sprinkling, so that they become more fragrant.

Serve hot with a traditional Chinese side dish of steamed rice. And you can eat them either with a fork or with chopsticks.

By the way:

If you want a spicier dish, add a pinch of red pepper or a couple of hot chili peppers to the sauce.

Do you know that...

Eggplant is one of the most popular ingredients in Chinese cuisine.
The first written mention of eggplant dates back to 544, when Chinese agronomists spoke about this miracle vegetable in one of the most ancient manuals on agriculture from the Northern Wei Dynasty.

In Russia, healthy salads are often relegated to an insignificant role as some kind of appetizer, which is very unfair. In Asian culinary traditions, salad is a complete dish that can replace one meal. The fashion for warm salads came to Russia from Asia. Chef Anton Salnikov shared an interesting recipe with the 360 TV channel.

Interesting Facts

The first warm salad appeared in Asian countries.
To preserve more vitamins, vegetables for a warm salad must be baked.
You should not add dill to warm salads.
Warm salad should not be seasoned with sour cream sauce.
Warm salad should be salted during preparation.

Ingredients

Eggplant - 400 g;
cherry tomatoes - 200 g;
cilantro - 50 g;
potato starch - 120 g;
red onion - 50 g;
fresh orange - 150 ml;
soy sauce - 20 ml;
ginger root - 2 g;
chili pepper - 1 g;
flower honey - 20 mg;
sweet chili sauce - 30 ml.

Recipe

1. We start preparing the salad with the sauce. Pour orange juice into a saucepan and reduce by half.

2. Chop the ginger root and chili pepper very finely to reveal the taste of these components and distribute them evenly in our sauce.

3. Add ginger cubes, chili pepper, soy sauce, sweet chili sauce to the boiling soup. Cook for 3 minutes. Remove the sauce from the heat and add honey. The sauce is ready!

4. Let's start preparing the salad itself: cut the eggplants in half and peel them, cut the vegetable into a medium cube, about 2 by 2 cm, and bread the eggplant pieces in starch. This procedure will help achieve a crispy crust when frying and at the same time maintain the shape of the eggplant.

5. Fry the eggplant cubes in a large amount of boiling vegetable oil, after deep-frying, place on a paper towel to get rid of excess fat.

6. Meanwhile, cut the cherry tomatoes into four parts, cut the red onion into strips.

7. Combine fresh vegetables and warm pieces of eggplant and season with sauce. The taste of this salad simply needs to be complemented with cilantro.

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Pre-coating eggplant slices in starch allows you to get weightless crispy pieces with tender pulp inside (if you don’t count the eggplant skin, the inside is just a creamy structure). For many, this technology can be a discovery, like for me, for example, and will inspire me to search for new flavor combinations!

After dressing and spending several hours in the refrigerator, the crispy crust is soaked in sauce and becomes soft. Therefore, determine for yourself how best to serve crispy eggplants with tomatoes. If they are really crispy, then this should be done immediately after adding the sauce.

Wash the eggplants, cut into small slices, add salt and leave for 15 minutes.

For the dressing sauce, combine finely chopped parsley (or cilantro), add soy sauce, olive oil, and chopped garlic. Stir and set aside for now. The specified amount of products produces somewhat dry eggplants, so if you like them juicier, feel free to double the proportions.

Rinse the eggplant slices, drain and then roll in starch.

I used cornstarch and rolled the slices quite diligently and disciplinedly: each one on all sides. Leave the prepared eggplants for 15 minutes.

Then fry the eggplants in starch in a large amount of oil, placing the slices in parts on a well-heated frying pan. The slices hardly splatter the oil!

Place the fried eggplants in a separate bowl.

Add tomatoes, cut into wedges.

Season with dressing sauce.

Taste the dish, adjust salt or other ingredients if necessary.

Serve ready-made crispy eggplants with tomatoes to the table!

When eggplants cost about 50 rubles on the market, you definitely need to buy them. Make caviar, ajap-sandalwood from them, fry them in circles or bake them in halves. You can also make them into a salad with a spicy oriental sauce or an original side dish for meat. In general, eggplants are a late summer and early fall staple. But you have to know how to handle it. The two main problems with eggplants are that they taste bitter and absorb oil like a sponge. Therefore, when fried, low-calorie eggplants simply turn into a high-calorie oil bomb. We'll tell you how to prevent this from happening. We also share interesting original recipes in case someone is tired of fried eggplants with garlic:

Tricks for cooking eggplant

Shared his signature secrets with AiF-Kuhnaya Victor Apasiev, chef of the Tarantino restaurant and the Rukkola cafe chain:

To make eggplants crispy and juicy, they need to be well breaded. Starch and flour are taken in equal proportions, and the slices are rolled very tightly.
There is no point in deep-frying eggplants; they will be lousy.
A grill pan will help you prevent eggplants from absorbing oil. It is lubricated with just a few drops of oil, and eggplants are fried on it.
The second way to make eggplants without oil is to simply bake them. Best of all - the whole thing.
Only Russian small eggplants are bitter. Now there are many imported ones on the markets; they do not require additional manipulations or soaking in salt water. Imported eggplants are softer than ours, but also very tasty.

Photo: Restaurant “Chinese Letter”

100 g eggplant

75 g tomato

20 g cilantro

3 g garlic

15 g cornstarch

300 g vegetable oil

For the sauce:

70 g sweet and sour chili sauce

2 g dark soy sauce

5 g light soy sauce

5 g oyster sauce

10 g cilantro

Step 1. Peel the eggplant, cut into triangles, moisten with water and roll in corn starch.

Step 2. Fry in a wok in vegetable oil at 300 degrees until crispy.

Step 3. Cut the tomato into slices. Scald the fried eggplant with hot oil.

Step 4. Place tomatoes and eggplant on a plate.

Step 5. Finely chop the cilantro, mix all the ingredients for the dressing and cilantro, add to the salad and mix.

Step 6. Before serving, add finely chopped cilantro and garlic.

Recipe by Ismail Gunduz, chef of the Bardak cafe

Photo: Cafe "Bardak"

50 g beef tenderloin

30 g cucumber

30 g eggplant

10 g walnuts

Fresh cilantro

Salt and pepper

For decoration:

10 g sirtaki cheese

60 g tomato

3 g basil

For the sauce (for 1 serving - 1-2 tbsp.):

100 g champignons

205 ml olive oil

50 g onions

40 g tomato

20 g sugar

80 ml balsamic vinegar

Step 1. Beat the beef tenderloin, add salt, pepper, olive oil, marinate for 20-30 minutes.

Step 2. Wrap the peeled quince in foil and place it in the oven preheated to 220 degrees for 10-15 minutes. The quince should become slightly soft. Cut into strips.

Step 3. Fry the meat on the grill, cut into strips.

Step 4. Cut the cucumbers into strips, chop the walnuts.

Step 5. Cut the eggplant into slices, three in total, each weighing approximately 10 g

Step 6. Fry the eggplant slices in a hot frying pan in sunflower oil for 1 minute on each side. Place on a paper towel to absorb excess fat. Cool.

Step 7. Mix quince with cucumbers, walnuts, cilantro, mayonnaise and salt and pepper.

Step 8. Cut the tomatoes into slices, three slices in total, 20 g each.

Step 9. Place basil in a row on a plate and slice tomato on top.

Step 10. Place the salad on the eggplant and roll it into rolls, placing it on top of the tomatoes.

Step 11. Prepare the sauce. Peel and chop the onions and champignons. We cut the tomatoes. Heat olive oil in a large saucepan, add onions, mushrooms and salt. Cook over low heat until the onion is soft. Pour in balsamic vinegar, add tomatoes and sugar. Let's boil. Remove from heat and let cool to room temperature.

Step 12. Decorate each roll with tomatoes and a cube of cheese. Drizzle chutney sauce on top.

Eggplant "Puchholia"

Recipe by Mamiya Jojua, chef of the Kazbek restaurant

Photo: Restaurant "Kazbek"

90 g eggplant

80 g pink tomato

10 ml olive oil

60 g pucholia cheese (crumbed young cheese with mint)

20 g Gebzhalia sauce*

Pomegranate seeds

Svan salt

Step 1. Cut eggplants and tomatoes into circles.

Step 2. Salt the eggplant, leave for 10 minutes, then fry on both sides in a grill pan.

Step 3. Remove seeds from tomatoes.

Step 4. Grate the cheese.

Step 5. Layer on a round cast iron frying pan: eggplant, tomato, cheese, eggplant, tomato, cheese.

Step 6. Bake in the oven at 160 degrees for 10-15 minutes.

Step 7. Pour sauce around the edges of the finished dish and garnish with pomegranate seeds

*Gebzhalia is a Georgian cheese snack. The sauce for it is made from matsoni, mint, crushed garlic, red pepper and coriander.

Recipe by Elena Nikiforova, chef of the Shinok restaurant

Photo: Restaurant "Shinok"

250 g eggplant

50 g adjika (tomatoes, herbs, garlic)

Step 1. Place the eggplant in a baking dish and place in an oven preheated to 180° for about 20 minutes (the eggplant should become soft).

Step 2. Peel the finished eggplant, leaving the tail.

Step 3. Make a cut in the center of the eggplant, add adjika to the hole and sprinkle salt around the edges.

Step 4. When serving, garnish with a bouquet of herbs (parsley, dill and cilantro).

Recipe by Dmitry Eremeev, chef of the Turandot restaurant

Photo: Press service of the Turandot restaurant

150 g beef tenderloin

10 g quinoa

10 g spicy miso sauce

15 g ketchup

5 g sugar

40 ml chicken broth

5 ml vegetable oil

Chilli

40 g eggplant

Shallot

Watercress

Rosemary

Step 1. Rinse the beef, cut into pieces and pass through a meat grinder.

Step 2. Add egg yolk, salt and pepper to the minced meat. Form the meat into a round steak.

Step 3. Boil the quinoa.

Step 4. Finely chop the onion and sauté until golden brown. Add hot miso, ketchup, sugar, chicken broth and cook to desired consistency. Set the resulting miso sauce aside.

Step 5. Cut the eggplant with a knife on both sides and deep-fry until cooked.

Step 6. Cook the steak in melted butter with the addition of olive oil, frying in a hot frying pan for 3-4 minutes on each side. The meat is ready when it turns an even brown color on both sides.

Step 7. Place cooked steak, quinoa and eggplant on a plate. Before serving, the steak should be soaked in butter.

Recipe by Jimmy Lee, chef and owner of Jimmy Lee's Restaurant

Photo: Jimmy Lee Restaurant

250 g eggplant

30 g red sweet pepper

30 g green sweet pepper

20 g garlic

15 g ginger

35 g sugar

15 ml light soy sauce

5 ml dark soy sauce

25 ml rice vinegar

5 ml sesame oil

Step 1. Wash the eggplants, peel them, cut them lengthwise into two halves. Cut each half lengthwise and cut into pieces 2 cm wide, at an angle of 45 degrees.

Step 2. Wash sweet peppers (red, green), cut out the core with seeds. Cut into strips 1.5 cm wide, and then these strips into diamonds 1 cm wide.

Step 3. Fry the eggplants in deep fat or in a large amount of hot vegetable oil for 3-5 minutes (until golden brown), add sweet pepper a minute before the end of frying. Remove from fryer and let the oil drain.

Step 4. Pour vegetable oil into a hot wok, fry the chopped and peeled garlic and ginger. Then add some vegetable broth, sugar, dark rice vinegar, light soy sauce, dark soy sauce and bring to a boil.

Step 5. Add fried vegetables to the prepared sauce and simmer for 2-3 minutes until the sauce thickens. At the very end, add sesame oil.

Step 6. Place the finished dish in a deep plate.

Crispy eggplants with pink tomatoes

Recipe by Maxim Volkov, chef of The Mad Cook restaurant

130 g eggplants

100 g Baku tomatoes

1 g sesame

Potato starch

Corn starch

Powdered sugar

For the sauce

100 g sweet and sour sauce

20 g oyster sauce

15 g sesame oil

20 ml water

Step 1. Cut the eggplants into large pieces, marinate in salt for 5 minutes, wash off the salt with water, then bread in potato starch, corn starch and powdered sugar.

Step 2. Deep fry until golden brown. Place on a napkin.

Step 3. For the sauce, mix all the ingredients.

Step 4. Cut the tomatoes into large pieces, add salt, add sauce to taste, garnish with sesame seeds and cilantro.

Recipe by Zaza Shengelia, chef of the Tkemali restaurant

Photo: Tkemali Restaurant

1 eggplant

8 g garlic

130 g minced elk (can be replaced with veal)

70 g vegetable oil

1 capsicum

2 g hot ground pepper

2 cherry tomatoes

Step 1. Take the eggplant and cut it in half, bake in the oven at 200 degrees (12 minutes).

Step 2. Cut the onion, garlic, make minced veal or elk.

Step 3. Pour vegetable oil into a frying pan and simmer it all until cooked.

Step 4. Add spices: salt and hot ground pepper.

Step 5. To decorate, bake the capsicum and cherry tomatoes for 5 minutes

Step 6. Place the eggplants on a plate, put minced meat, peppers and cherry tomatoes on top, sprinkle with dill and pour satsibeli.

Oriental dishes fascinate with their indescribable taste. Original delicacies can be easily prepared at home if desired. For example, such an exotic dish as Chinese eggplants, which are unusual and will be remembered for their bright taste.

How to cook eggplant in Chinese?

For housewives who have decided to learn how to prepare eggplants in Chinese, the most delicious recipe is selected based on individual preferences. When preparing them, take into account the following points:

To make the dish aesthetically beautiful, the eggplants are cut into large strips. They need to be sprinkled with salt, stirred until the juice appears and left for 15 minutes to get rid of the characteristic bitterness. Then they are fried in a frying pan.
Ingredients for the sauce vary based on the recipe and the preferences of the cook, often using: garlic, tomato paste, sugar, soy sauce, ginger, vinegar.
You should avoid adding too much sauce to your dish and, in some cases, even evaporate it.

Chinese eggplant in sweet and sour sauce

A dish that is eaten in no time is Chinese eggplant in soy sauce. The ingredients for the sauce are selected so that it has a pronounced sweet and sour flavor, which gives the dish a special piquancy. The dish is served both cold and hot; its preparation takes very little time.

Ingredients:

eggplants – 2 pcs.;
sweet pepper – 2 pcs.;
garlic – 2 cloves.

For the sauce:

water – 250 ml;
ginger – 1 tsp;
soy sauce – 40 ml;
vinegar;
honey - 1 tbsp. l.;
starch powder - 1 tbsp. l.

Preparation

Cut the eggplants into cubes 1 cm thick. Cut the peppers into strips.
Fry the eggplants and peppers separately.
Make the sauce by mixing the ingredients for it, at the end pour in water and add starch powder.
Pour the sauce over the Chinese eggplants and simmer for about 5-7 minutes.

Pork with eggplant, Chinese style

A slightly modified version of the classic recipe is Chinese eggplant with meat. Pork is used as a new component; it did not spoil the taste of the dish at all, but only gave it a spicy twist. The recipe will be especially appreciated by housewives who want a hearty and nutritious meal.

Ingredients:

pork – 200 g;
eggplants – 400 g;
sweet pepper – 80 g;
sugar – 60 g;
starch – 2 tsp;
soy sauce – 50 ml;
water – 50 ml;
ginger – 20 g;
garlic – 2 cloves;
rice vinegar – 60 g.

Preparation

Soak the pork in soy sauce and leave for 10 minutes. Add half the starch and mix.
Fry the garlic, add pepper and eggplant.
Add the meat, mix and season with ginger, fry everything together again.
Prepare the sauce by combining vinegar, the remaining starch, water and sugar, and soy sauce. Pour it over the Chinese eggplants, stir and simmer over low heat.

Chicken with eggplant in Chinese style

Pork is not the only type of meat that goes well with blues. Instead, you can take chicken and cook eggplant stuffed with meat in Chinese style. In this case, boats or circles are made and filled with filling. It is best to use chicken fillet, and use wine or apple vinegar.

Ingredients:

chicken – 200 g;
eggplants – 400 g;
sweet pepper – 80 g;
sugar – 60 g;
starch – 1 tsp;
soy sauce – 50 ml;
water – 50 ml;
garlic – 2 cloves;
vinegar – 60 g.

Preparation

Cut the eggplants into boats.
Make the filling by frying the chicken, pepper, eggplant pulp and garlic. Fill the boats with the mixture.
Make a sauce from vinegar, starch, water, sugar, sauce. Pour it over Chinese stuffed eggplants and simmer until done.

Eggplant in Chinese batter

Instantly become one of your favorite dishes thanks to its incredible Chinese battered taste. To prepare the batter, use whipped egg whites, starch and soy sauce. Thanks to the last component, the dish acquires a rich hue. For those who like it spicy, you can add rice vinegar and mustard oil.

Ingredients:

eggplants – 2 pcs.;
carrots – 2 pcs.;
onion – 0.5 pcs.;
sugar – 1 tbsp. l.;
protein – 1 pc.;
garlic – 4 cloves;
starch – 1 tsp;
soy sauce – 1 tbsp. l.

Preparation

Make a batter from protein, starch and sauce. Stir and pour the mixture over the eggplants.
Fry onions with carrots, and then eggplants with batter.
Vegetables are stewed for about 25 minutes, garlic is added at the end.

Potatoes with eggplants in Chinese style

An extremely tasty option that can be created for dinner in just an hour and a half is Chinese-style. The dish can be called vegetarian, since it does not include meat, but at the same time it is extremely satisfying and high-calorie. Vegetables are served hot, only after removing them from the stove, they can be decorated with herbs.

Ingredients:

eggplants – 2 pcs.;
potatoes – 3 pcs.;
sweet pepper – 3 pcs.;
starch - 1 tbsp. l.;
soy sauce – 80 ml;
sugar – 30 g.

Preparation

The vegetables are chopped, the potatoes are fried, and then the eggplants, but until half cooked. Then add pepper.
Pour the sauce into the vegetables, add sand and salt. Products are poured with starch diluted in water.
After the sauce has thickened, remove the Chinese-style eggplant from the heat.

Eggplant with Chinese minced meat

Just as simply as the dishes according to previous recipes, spicy Chinese eggplants combined with minced meat are created. Housewives prefer to use pork and beef, taken in equal proportions, to prepare it. The dressing made from soy sauce, sesame oil and spices adds a special piquancy.

Ingredients:

eggplants – 2 pcs.;
minced meat – 300 g;
soy sauce – 1 tbsp. l.;
sesame oil – 1 tsp;
garlic – 1 clove;
flour – 3 tbsp. l.;
egg – 1 pc.

Preparation

Make barrels out of eggplants by cutting out the middle. Fill them with minced meat.
Make a batter from eggs and flour, dip the eggplants in it.
Fry the crispy Chinese eggplant on both sides.

Eggplant with Chinese pepper

There are many variations of recipes to help you cook in Chinese. Sweet pepper is a very common additional ingredient and is present in almost every recipe. Even if you cook eggplants and peppers together without the other ingredients, you get a real combination.

Ingredients:

eggplants – 2 pcs.;
sweet pepper – 3 pcs.;
starch - 1 tbsp. l.;
soy sauce – 80 ml;
sugar – 2 tbsp. l.

Preparation

Chop the vegetables, fry the eggplants, then add the pepper.
Pour in the sauce, add sugar, add starch diluted in water.
Chinese braised eggplant is ready after the sauce has thickened.

Chinese caramelized eggplant

A very unusual recipe is eggplant in Chinese caramel sauce. To make the dressing, use ingredients according to individual taste: soy sauce, rice vinegar, ginger, spices, honey, lemon juice. Each eggplant should be left to soak in caramel, after which they are fried, turning on all sides in a frying pan, and served with a little more caramel sauce.

Ingredients:

eggplant – 1 pc.;

soy sauce – 3 tbsp. l.;
sugar – 1 tsp;
rice vinegar - 1 tbsp. l.;
ginger – 2 tsp;
spices.

Preparation

Make the sauce by mixing all the ingredients for it.
Slice and fry the eggplants.
Pour the sauce into the vegetables and fry them for 3 minutes.

Chinese eggplant salad - recipe

In the summer season it is very popular with eggplants. It can be consumed both chilled and hot. The basis of the dish is eggplant and pepper, which is cut into strips. When the vegetables are fried, add chopped garlic before serving the dish. When cooking Chinese food, it is important not to overdo it with vinegar.