Russian Eggplant With Cheese Appetizer Recipe And Garnish Idea
Eggplant appetizer with cheese and garlic
This recipe is from South Russia, state Kuban. You can cut eggplant 2 ways, one is cut in a circle like I show bellow and other horizontally, so it looks like rolls with cheese and tomato inside when done. You can grill eggplant instead of fry, but I like to fry in this recipe more. My favorite decoration for this dish is garnishing with a flower from tomato.
Why Salt Eggplant Before Cooking
2 reasons why salt eggplant before cooking. First is to draw bitter liquid out of the vegetable. Another reason is eggplants have tiny cells with water and surrounded by air pockets. When we sprinkled eggplants with salt, it draws water out of cells. The cells collapse and air pockets collapse. As a result, no oil can seep into tiny pockets during the frying process.
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1 large eggplant
2 tomatoes (diameter of eggplant is the best)
2 tablespoons mayonnaise
Full hand parsley
100 g mozzarella or jack cheese
1 clove of garlic
Salt and pepper to your taste
Flour for coating
Vegetable oil for frying ( my favorite oil for frying is grapeseed oil)
- Shred cheese on the small or medium shredder. Add to cheese smashed garlic, add mayonnaise and chopped parsley.
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2. Eggplant cut into 0.5-inch circles. Salt and let stand for 15 min (Or you can soak in salty water). Dry all juice with a paper towel.
3. Coat with flour, let stand for 5 or 10 min. If you see wet spots, coat with flour more.
4. Fry it. To avoid flour to make much smoke in your kitchen, don’t make a large amount in same time.
5. Remove excess oil with a paper towel from fried eggplant. Let cool off.
6. Cover each eggplant circle with cheese spread and parsley.
7. Add tomatoes on the top of eggplant slice with cheese mix.
7. Add cheese on top and serve.
Eggplant appetizer with cheese and garlic
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2.
Step by step description with step by step photos.
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