It is believed that eggplant, due to the potassium they contain, has a beneficial effect on the functioning of the heart and normalizes the water-salt metabolism of the body. It is not without reason that in the East they are called vegetables of longevity and are recommended to be eaten regularly by older people. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. What you need if you follow the figure.
But sometimes even the benefit is not an argument. Even today, many housewives consider eggplants to be too capricious: they either turn black or bitter. Although these troubles are easy to avoid.
- Soak eggplant in salted water for half an hour before cooking. Then rinse. This will take the bitterness out of the vegetables.
- If you are cooking caviar, do not pass the eggplant through a meat grinder and do not cut it with a metal knife. This can give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
- So that eggplants do not absorb a lot of fat when frying, pre-scald them with boiling water.
- To prevent the flesh from turning black, cook the eggplant over high heat.
- If you want the eggplant slices or rounds to stay in shape when cooked, leave the skin on.
Moussaka
jabiru/Depositphotos.comThis is a traditional dish of eggplant and minced meat for the Balkans and the Middle East. Delicious and very satisfying.
Ingredients:
- 800 g eggplant;
- 800 g minced lamb or beef;
- 300 g of tomatoes;
- 1 onion;
- 50 g of hard cheese;
- 180 g of dry white wine;
- olive oil for frying;
- salt and pepper to taste.
For sauce:
- 500 ml milk ;
- 40 g butter;
- 30 g flour;
- 200 g of hard cheese;
- 2 eggs;
- salt and nutmeg to taste.
Cooking
Let's start with the sauce. Melt the butter in a frying pan and fry the flour in it. In parallel, heat the milk a little (do not boil!). In order for the sauce to turn out without lumps, the milk and the mixture of butter and flour should be about the same temperature. Milk, stirring constantly, pour into the pan to the butter and flour. Salt, add nutmeg. Bring to a boil and then add the grated cheese. We continue to cook, not forgetting to stir until the cheese is melted. Then we remove from the fire. While the mixture is cooling, beat the eggs in a separate bowl. After that, slowly pour them into the sauce, mixing thoroughly. The sauce is ready.
Onions for moussaka should be cut into half rings, peeled from tomatoes and chopped into cubes. Eggplant cut into thin oblong slices (do not forget to soak them in salted water!) And fry in olive oil on both sides. After frying, they should be laid out on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onion and minced meat and cook until the liquid has evaporated. After that, add the tomatoes, salt, pepper and simmer for a few more minutes.
Assemble the moussaka: put the eggplant and minced meat in layers in a baking dish so that the eggplant is on top. Pour sauce over everything and sprinkle with grated cheese. We send it to the oven, heated to 180 ° C, for 30-40 minutes.
caponata
fanfon/depositphotos.com This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as an independent dish, as well as a side dish and snack.
Ingredients:
- 800 g eggplant;
- 150 g olives;
- 90 g capers;
- 140 g of onions;
- 50 g of sugar;
- 400 ml of tomato paste;
- 80 ml of wine white vinegar;
- olive oil for frying;
- basil, salt and pepper to taste.
Cooking
Peel the eggplant, cut into cubes and fry in olive oil. So that the vegetables are not too fatty, they can be lightly doused with boiling water before frying.
In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then we add capers there (recall that they can be pickled cucumbers), olives, wine vinegar and a little bit of olive oil. Simmer all this for about five minutes, after which we add the fried eggplant and tomato paste. Cook for another 7-10 minutes. A couple of minutes before readiness, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. In general, you can do without it, since capers usually give the dish the necessary salinity.
lasagna
Dorothy Puray-Isidro/Ühutterstock.com This is a variation of a traditional Italian dish where eggplant replaces the dough.
Ingredients:
- 800 g eggplant;
- 500 g minced beef;
- 500 g thick tomato paste;
- 100 g mozzarella;
- 100 g parmesan;
- 100 g breadcrumbs;
- 2 eggs;
- 2 tablespoons of water;
Cooking
We clean the eggplant and cut into circles about one and a half centimeters thick. In a bowl, beat the eggs with two tablespoons of water. In a separate bowl, mix grated parmesan, breadcrumbs, salt and pepper. Dip each eggplant round first into the beaten eggs and then into the breadcrumbs and cheese mixture. Lay the eggplant on a baking sheet greased with olive oil. Preheat the oven to 180 ° C and send the eggplants there for 20-25 minutes, until the vegetables acquire a uniform golden crust.
At this time, fry the minced meat in olive oil (if desired, it can be salted and peppered). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.
Put a part of the eggplants in a baking dish, then cover them with tomato-meat sauce, sprinkle with 50 grams of mozzarella and put the eggplants on top again. If the form is small, and there are a lot of fillings, you can make several layers. Sprinkle the remaining mozzarella on top and send it to the oven (200 ° C) for 10-15 minutes (the cheese should melt).
Spaghetti dressing
finaeva_i/Shutterstock.com Eggplant can not only replace pasta, but also perfectly complement it. For example, they can be used to make vegetable sauce for spaghetti.
Ingredients:
- 800 g eggplant;
- 500 g spaghetti;
- 400 g of tomatoes;
- 4 cloves of garlic;
- olive oil;
- basil;
- salt and pepper to taste.
Cooking
For this recipe, eggplant must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplant is baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skin from them.
Finely chop the garlic and fry in hot olive oil for two minutes. Then add the diced tomatoes. Simmer until almost all of the liquid has evaporated. At the end of cooking, add the diced eggplant, salt and pepper to taste. Serve with spaghetti on the table. The dish can be sprinkled with chopped basil.
cutlets
Nataliya Arzamasova/Shutterstock.com Ingredients:
- 3 small eggplants;
- 400 g fillet of chum salmon or other sea fish of your choice;
- 100 g of hard cheese;
- 100 g butter;
- 2 tomatoes;
- 1 onion;
- salt and herbs to taste.
Cooking
We cut off the stalks of the eggplants and cut the eggplants lengthwise to make “boats” (3 eggplants = 6 boats). Do not remove the skin - it will retain the shape of vegetables and the appearance of the dish. We cut the fish and tomatoes into small cubes, if desired, you can first remove the skin from the tomatoes. Finely chop the onion.
Put the eggplant boats on a baking sheet, greased with oil. Inside each of them we put fish, tomatoes, onions and a little bit of butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each serving with grated cheese. We send the eggplants to a well-heated oven for 30-50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.
Grilled eggplant salad
www.foodnetwork.com This simple salad can be made outdoors. It will be an excellent addition to other grilled meat dishes.
Ingredients:
- 1 large eggplant;
- 1 purple onion;
- 1 avocado;
- 1 lemon;
- rapeseed and olive oil;
- 1 tablespoon red wine vinegar;
- 1 teaspoon Dijon mustard;
- oregano and parsley;
- salt and black ground pepper to taste.
Cooking
Cut the eggplant into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Spray these vegetables with rapeseed oil and until soft. When the eggplant and onion have cooled down a bit, cut them, as well as the peeled avocado into large cubes.
Prepare the dressing in a separate bowl. Combine red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew a little, and then season the salad with it. Salt, pepper, decorate with lemon slices and parsley sprigs.
Sticks in batter
Tatiana Vorona/Shutterstock.com This is a light summer snack. Eggplant cooked according to this recipe is low-fat, tender on the inside and with a crispy cheese crust on the outside.
Ingredients:
- 500 g eggplant;
- 150 g of hard cheese;
- 1 egg;
- 100 g breadcrumbs;
- 3-4 cloves of garlic;
- olive oil;
- salt, ground black pepper, paprika and turmeric to taste.
Cooking
We cut the eggplant into strips about 3 centimeters thick and fill it with salted water to remove the bitterness. After drying the eggplant slices on a paper towel, put them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic passed through a press). We leave for 5-10 minutes.
At this time, we rub the cheese and mix it with breadcrumbs. Whisk the egg in a separate bowl.
We put baking paper on a baking sheet and preheat the oven to 200 ° C. Dip each eggplant slice first in the egg and then in the cheese and breadcrumbs mixture and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - they are equally delicious.
Rolls
Shebeko/Shutterstock.com There are many variations of eggplant rolls. Some people just fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the easiest cooking option.
Ingredients:
- 500 g eggplant;
- 100 g cream cheese;
- 2-3 cloves of garlic;
- olive oil for frying;
- salt, pepper and herbs to taste.
Cooking
Cut off the tops of the eggplant and cut into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat with a paper towel. If you prefer roasted vegetables, use the oven.
Pass the garlic through a press, finely chop the greens. All this is mixed with cream cheese (if desired, salt, pepper and add other spices). We spread the cheese mass in a thin layer on the eggplant. We wrap each plate with a roll and fasten it with a toothpick. We spread the rolls on lettuce leaves and sprinkle with chopped walnuts (optional).
Turrets
KaterynaSednieva/Depositphotos.com This appetizer is easy to prepare and spectacular in appearance. Eggplant turrets, laid out on a large plate and decorated with greenery, are perfect for the festive table.
Ingredients:
- 400 g eggplant;
- 400 g of tomatoes;
- 300 g mozzarella;
- 3 tablespoons of olive oil;
- balsamic vinegar;
- salt, ground black pepper and basil to taste.
Cooking
Peeled eggplant cut into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.
In a baking dish, greased with oil, we “build” turrets: an eggplant circle, a tomato circle and a slice of cheese. Garnish each serving with basil sprigs and sprinkle with balsamic vinegar. We send all this to the oven (200 ° C) for 15–20 minutes.
Snack "Peacock Tail"
rutxt.ru Another bright eggplant appetizer. Thanks to the unusual "design", the dish will appeal not only to adults, but also to children who rarely eat vegetables willingly.
Ingredients:
- 500 g eggplant;
- 300 g of tomatoes;
- 200 g cucumbers;
- 200 g feta cheese;
- half a can of olives;
- 3 tablespoons of sour cream;
- 2-3 cloves of garlic;
- olive oil;
- dill;
- salt to taste.
Cooking
Cut the eggplant diagonally to make oval slices. Soak in salted water, rinse and dry. After that, lay out on a baking sheet, sprinkle with olive oil and bake for 10-15 minutes at a temperature of 200 ° C.
Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter are smaller in diameter than the former. Cut the pitted olives in half.
On a large oblong plate lay out the eggplant in the shape of a peacock's tail. Lubricate each piece with cheese mass. Then we put on them a mug of tomato and cucumber. Again, a little cheese with garlic, and at the end - half an olive. It should look like the eyes on a peacock's tail.
Heh
Stas_K/Depositphotos.com Hye is a Korean dish usually made with meat, fish, or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.
Ingredients:
- 1.5 kg of eggplant;
- 100 g paprika;
- 1 hot capsicum;
- 7-8 garlic cloves;
- 2 tablespoons of vegetable oil;
- vinegar.
Cooking
We cut the eggplant into cubes and get rid of the bitterness in the usual way. After that, fry them in vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. We spread eggplant, garlic and pepper in layers in a plastic container. Sprinkle with vinegar, sprinkle with a little paprika and repeat layers until the container is full. The amount of pepper, garlic, paprika and vinegar vary to your taste. If you do not like spicy, add these ingredients to a minimum. We cover the filled container with a lid and put it in the refrigerator for a day.
Eggplants open up scope for culinary imagination: the list of dishes from them can be continued for a long time. We encourage you to do so in the comments. Write if you like eggplant and share your signature recipes.
This vegetable contains a large amount of vitamins and minerals, which are in the most optimal ratio. Due to the regular use of dishes from this vegetable, the level of hemoglobin in the biological fluid noticeably increases.
It should also be remembered that these vegetables contain high amounts of fiber and few calories. Therefore, eggplant dishes are an excellent option for diet food.
The only thing in this matter is very important to try to use a small amount of vegetable oil. Therefore, for those who want to get in great shape, these vegetables are best suited in baked and stewed form.
Therefore, it is not worth it in the autumn, when the price of this vegetable has reached its minimum, to deny yourself the pleasure of eating healthy and tasty snack dishes, which will take a small amount of time to prepare.
How to choose the right eggplant for cooking
It is quite clear that in order to prepare a delicious eggplant dish, attention should be paid to the correct choice of the main ingredient. The best taste characteristics are distinguished by small-sized vegetables, the length of which does not exceed fifteen centimeters.
There are times when eggplants can grow up to almost seventy centimeters, but they are completely unsuitable for cooking. Therefore, preference should be given to the youngest samples with smaller sizes.
When choosing eggplant for cooking, you should pay attention to the fact that the vegetables do not have any external damage. The fruit should be firm and have a neutral odor.
If you smell any off-flavour, this is a sign that the vegetables have not been stored properly and are spoiled. Therefore, it is strictly forbidden to buy such fruits, as they can harm your health.
How to properly store eggplant
To create culinary masterpieces, it is very important to use only high-quality ingredients that can only benefit the human body. Therefore, vegetables must be stored properly.
Vegetables can be stored at room temperature for only two days. Therefore, if you do not plan to cook them during this period of time, it is better to store vegetables in the refrigerator. If the temperature is two degrees, and the average air humidity does not exceed eighty percent, vegetables can be stored for up to one month.
Features of cooking eggplant
Why are eggplants bitter?
Even young eggplants contain a large amount of solanine. It is he who is the main reason for the presence of a bitter taste. In order to avoid an unpleasant aftertaste, you can leave already cut eggplant for half an hour in salt water.
Thanks to this simple procedure, this substance will almost completely come out of the vegetables, so there will be no bitterness in the cooked dish.
Should I Peel Eggplants?
If you are planning on mashing your eggplant, which is good for sauces and preserves, then the answer is clear - you need to peel it. In order to cook eggplant caviar or stewed vegetables, you can peel the eggplant. If your plans include baking in the oven or grilling, then it is not advisable to peel off the skin, as the vegetables will lose their elasticity.
The baked eggplant skin has an amazing taste, especially since if it is present, the vegetables will retain their integrity and will not fall apart. Quite often in recipes there is a need for pre-baking. This is necessary, for example, for the preparation of eggplant caviar. In this case, they are then whipped with a blender.
How to use the oil
Eggplant absorbs vegetable oil very strongly. No matter how much you use it, it ends very quickly and becomes insufficient again. A large amount of oil is a source of cholesterol, which is harmful to health, so it is not advisable to abuse it. Therefore, healthy and tasty dishes are obtained in the oven and on the grill.
If you are a fan of fried eggplant, then it is better to use a pan that has a non-stick coating, which makes it possible to use a small amount of oil.
In order to cook caviar, the data is usually pre-baked precisely because of the possibility of saving oil. Many people love fried blue ones, which are cut into circles. To use less vegetable oil, it is better to roll them well in flour, which will play the role of a kind of barrier between the eggplants and the oil, due to which it will be absorbed in much less quantity. Such a dish will not only please you with excellent taste, but will also benefit your body.
What are eggplants friendly with
The best partner is garlic. Thanks to the addition of garlic, the vegetable becomes more interesting, with a memorable spicy flavor. Pairs well with eggplant cilantro. If you are a fan of walnuts, then it is better to use them along with garlic.
1. Georgian eggplant
This appetizer looks like rolls, which are a familiar dish for an autumn meal. Eggplants cooked according to a traditional Georgian recipe are distinguished not only by their amazing taste, which will surely not leave anyone indifferent, but are also beneficial for the body.
In this case, instead of harmful mayonnaise, it is best to prepare a spicy sauce called satsivi, which uses only natural ingredients. It is also important, after the vegetables have been fried in a large amount of oil, to blot them well with paper towels.
To prepare this culinary masterpiece, you will need the following products:
- eggplant - half a kilogram;
- walnuts - two hundred grams;
- garlic - a couple of cloves;
- onions - one hundred grams;
- fresh herbs: parsley, cilantro, saffron, 50 grams each;
- spices to taste;
- wine vinegar - a teaspoon;
- vegetable oil - five tablespoons;
- salt and to taste;
- pomegranate seeds as decoration.
Stages of cooking Georgian eggplant:
Before you start creating a culinary masterpiece, you will need to thoroughly rinse the eggplant, cut into strips, salt. So they should be left for a couple of hours. Thanks to this trick, vegetables will not have a bitter taste.
The highlight of this dish is satsivi pasta. For its preparation, walnuts, onions and garlic, fresh herbs and spices are needed. Nuts will need to be ground together with garlic and spices until a homogeneous mixture is achieved. To do this, you can use a blender or meat grinder.
Greens should be finely chopped and add wine vinegar to it (pomegranate juice is also suitable instead). All ingredients prepared for the sauce must be mixed until smooth.
To serve, you need to make a dish that will have a presentable appearance. Therefore, it is necessary to put the cooked Georgian sauce on the cut strips of fried eggplant. After that, you need to roll it all into rolls.
Ripe pomegranate seeds will look beautiful as a decoration. It is best to leave the dish in the refrigerator for a couple of hours, because thanks to this, the eggplants will be able to completely soak in the prepared sauce and acquire an excellent taste and aroma. This dish is sure to be appreciated by your family.
2. Eggplants for the winter
Most housewives in the autumn use eggplant to prepare preserves. They make all kinds of snacks seasoned with garlic sauce, salads and many other goodies.
Popularity in the preparation of preservation for this vegetable came not in vain, as the blanks are perfectly stored and have a great taste. Thanks to this, you can always have a delicious snack ready in case guests unexpectedly arrive.
In order to make delicious preparations for the winter, you will need the following ingredients:
- eggplant - six kilograms;
- Bulgarian pepper - one kilogram;
- garlic - seven heads;
- table vinegar - half a glass;
- vegetable oil - half a glass
- rock salt - two tablespoons;
- sugar - one glass.
Cooking steps:
At the very beginning, it is necessary to wash the jars in which the vegetables will be placed well. They must be carefully sterilized, since the safety of preservation will depend on this stage. Vegetables should be washed and cut off the tails. Each eggplant must be cut into about eight equal parts. After that, they need to be put in a bowl and salted. In this form, they must be left for a couple of hours.
Thanks to this, bitterness will come out of the vegetables, which is very important for the excellent taste of the finished dish. At the end of the above period, you need to wash off the remaining salt from the vegetables and put them in a pot of cold water. After boiling water, boil the eggplant for about five minutes.
The next step is to prepare the marinade. You will need to pre-prepare additional vegetables. Add spices and beat in a blender. In the mixture you need to add vegetable oil, salt, sugar and vinegar.
Culinary community Li.Ru -
Eggplant Dishes
A popular Korean dish of eggplant, sweet peppers, tomatoes and garlic with herbs. A very simple recipe - Korean eggplant is a great holiday snack!
Eggplant lecho is a traditional Hungarian dish, and having a recipe in your own culinary arsenal is very useful. An excellent vegetable appetizer that will not spoil even the festive table.
Very fragrant and juicy eggplant with a delicious filling! If you don’t know how to cook stuffed eggplant, the recipe will help you figure it out.
Armenian-style stuffed eggplant is my signature dish, which was taught to me by a professional Armenian chef. Eggplants turn out just excellent - you will lick your fingers!
Satsivi eggplant is just a universal appetizer from the repertoire of Georgian culinary specialists and chefs. This cold appetizer looks great on any table, but especially good - in nature.
Peking eggplant is a very popular dish in China, a step-by-step recipe for which I want to show you.
Eggplant with walnuts is a very tasty snack for any table! Traditional dish of Georgian cuisine.
Eggplant casserole is both a side dish, an appetizer, and even a main course for those who do not like to overeat. Simple ingredients, a minimum of effort - and a delicious eggplant casserole is already on the table.
Chile is not only a country and a type of pepper, but also a delicious Mexican dish. I tell you how to cook delicious chili from black beans and eggplant.
Eggplant with champignons is a fairly simple but very tasty everyday dish made from the simplest ingredients. It is prepared without meat, so it is also a budget food.
Crumble is a traditional English dish cooked in the oven. In this case, we will cook eggplant crumble - without meat.
Fried eggplant with tomatoes is a wonderful appetizer for lunch, dinner, and a festive table. It is prepared very simply and quickly. It will especially please fans of eggplant and meat-free dishes.
For many years I tried to find out from my grandmother the recipe for her famous pickled eggplants, but nothing came of it - until now she is silent, like a partisan;) Therefore, I pickle eggplants according to my own method - I hope you like it!
Eggplant in Italian is a very tasty dish invented by the Italians. The main feature of eggplant in Italian is that they are baked in the oven. Vegetarian dish, very tasty and healthy.
According to this recipe, you can cook five liters of salted eggplant. In winter, salted eggplants can be used for appetizers and salads, or served with onion olive oil.
Of all the savory snacks for the winter, I want to highlight spicy eggplants. Their taste is incredible. Preparing a snack at home is very simple. Spicy lovers will love it! ;)
This eggplant appetizer for the winter is very bright, both in color and in taste. Plus, it's spicy and nutritious. In winter, it will definitely return the blush to your cheeks! Be sure to cook it at home!
This recipe is dedicated to blue lovers. Korean-style eggplant for the winter is put with carrots, bell peppers and onions. All vegetables retain their juiciness and "fresh" taste. In winter, such a jar is a godsend!
This eggplant salad recipe for the winter is designed for those who love spicy and watch calories. Although it is highly recommended to everyone else too! It retains all the vitamins of fresh vegetables.
Quickly Pickled Eggplant is a spicy appetizer that is prepared in just a few hours from very simple and affordable ingredients. I recommend to try!
Eggplant lecho is my favorite variation of this dish. It's easy to make and you can add ingredients to taste and preference. Lecho prepared according to this recipe can be preserved.
This recipe is designed for one liter jar and allows you to keep the dish in the refrigerator for a year! No conservation! I advise you to choose medium-sized young eggplants for preservation.
Stuffed eggplant is a very beautiful and tasty snack. For her, it is better to choose eggplants of the same size. You can enjoy such a snack for six months, it is perfectly preserved.
Eggplants in adjika - a spicy cold appetizer. Convenient: it can be stored in the refrigerator for a long time, rolled up in jars for winter storage. Interesting? I tell you how to cook eggplant in adjika!
Beans with eggplant is a nutritious, healthy, tasty dish. It is recommended for vegetarians, it contains a lot of vegetable protein. Beans with eggplant can also be served as a side dish for meat.
Eggplant in pots is a Bulgarian national dish. There are many recipes for eggplant in pots. Having mastered this simple recipe, if you wish, in the future you can complicate it, add something else.
Eggplant puree soup is a French cuisine dish that takes 1 hour to prepare. The soup turns out to be exquisite, tasty, satisfying, and vegetarian at the same time. Good for summer cooking.
Stewed eggplant with tomatoes is a light summer dish. Preparing quickly, the main thing is to collect all the ingredients of good quality. The dish is simple, because its taste depends on the quality of the ingredients.
The recipe for eggplant in tomato is simple, it is an everyday, everyday dish. It is light and tasty, quite useful. It goes well as a side dish for hot, it is also a great cold appetizer. Ready!
The classic eggplant recipe in batter is quite simple and does not take much time. This delicious treat is a great summer snack that will take you less than 20 minutes to prepare.
Eggplant in a pan is a very tasty quick snack. It's great to serve it freshly cooked at a picnic, but it's even tastier the next morning. Learn a simple recipe for eggplant in a pan - you will like it!
Cabbage with eggplant is a rather rare dish, but like any dish that includes eggplant in the recipe, it is tasty and healthy. This light vegetable dish can be a great side dish for pork.
Eggplant with nuts is a very light summer snack, one of the classic snacks from this wonderful vegetable. If I'm not mistaken, something similar is popular in Caucasian cuisine. Ready!
Salad with fried eggplant is a light summer salad that will delight not only with its rich taste, but also with its appetizing and aesthetic appearance. Almost a delicious salad made from very simple products.
Korean eggplant salad is a vegetarian oriental dish that looks very beautiful and appetizing. The salad is made from vegetables, sesame seeds, soy sauce with a little vinegar. Delicious!
I tell you how to cook eggplant in a slow cooker so that they turn out amazingly tasty, juicy and fragrant. These eggplants can be eaten both hot and cold.
Did you know that vegetables can be cooked in the microwave, and they turn out to be less fatty, but retain all their beneficial properties? I give advice on how to cook eggplant in the microwave - it will turn out delicious!
The recipe for the Greek dish moussaka is for all lovers of Mediterranean cuisine. Making moussaka at home is easy - especially with a simple step-by-step recipe like this one.
Greek eggplant or Greek eggplant recipe - for all vegetable lovers. Cooking a delicious eggplant snack with vegetables and herbs is available both at home and outdoors.
The recipe for stuffed appetizers with vegetables and spices will be of interest to everyone who likes to stuff vegetables. It turns out a very tasty dish that can be safely served as hot.
Eggplant with separately sautéed vegetables is a simple summer dish made from fresh and tasty vegetables. Great way to cook eggplant.
Recipe for Garlic Grated Toast with Roasted Eggplant, Feta Cheese and Green Onion Salad.
Boiled eggplant salad is a great-grandson of the usual tomato and cucumber salad. Special cutting of components and some ingredients modernize this salad, making it more appetizing and tasty!
Mother-in-law's tongue - a delicious appetizer of eggplant and tomatoes. The appetizer acquired such a non-standard name, not because of physical similarity, but in the sense of similarity with the style or style of the mother-in-law :)
Another experiment with pasta was a success, and here is the result - delicious spaghetti with cherry tomatoes, eggplant and sprouted beans, the recipe of which would interest even Italian chefs.
Ajapsandali is a dish of Georgian cuisine. He is equally loved both at home and in neighboring countries. There are analogues in different cultures. In Turkey, ajapsandali is imambayaldy, and in Europe it is sote.
Take a look at the photo - eggplant cutlets do not visually differ from meat cutlets. What is the surprise of the guests when they are told that the tender meatballs they just ate were vegetable :)
Eggplant in sweet and sour sauce is a real delicacy whose taste cannot but please gourmets. A recipe on how to turn an ordinary product into a gourmet treat!
Eggplant with mushrooms is a great combination to make a wonderful casserole for dinner. By the way, dinner will turn out in Italian style! Very tasty, satisfying and without meat. See for yourself!
Georgian cuisine is not only meat, wine and cheeses. The local culinary specialists cook vegetables perfectly - and Georgian eggplant is a vivid evidence of this.
Chinese eggplant is one of the most popular Chinese dishes. However, all the ingredients for this dish are available in any Russian supermarket, so the dish can also be prepared here.
Perhaps the most trivial thing that can be cooked from eggplant is fried eggplant with garlic. Fast, simple and very pretty.
Moussaka with eggplant is a traditional Greek hot dish that is now popular all over the world, including Russia.
The most unusual and delicious preparation? Marinated eggplant. The easiest, healthiest and most original of salty snacks? Of course, these are marinated eggplants! Very easy cooking recipe.
Grilled eggplant is perhaps the easiest way to cook this vegetable. The simplest, but not the worst - the dish turns out to be very tender and spicy.
A chic dish for dinner or for a festive table is pork with eggplant. By the way, pork with eggplant is one of the most favorite dishes of the Chinese. It cooks pretty quickly which is a big plus.
Eggplant and zucchini stew is a tasty and lean dish. For such a dish, only ordinary vegetables, a little seasoning and olive oil are required. Happy cooking!
Baked eggplant is beautiful and delicious. See for yourself how you can create a real culinary masterpiece from the usual and everyday ingredients!
Braised eggplant is a simple, tasty and light dish. Eggplants are hearty vegetables in their own right, so they can be used both as an independent dish and as a side dish.
Eggplant is delicious, cheese is delicious too, and eggplant with cheese is delicious squared!
It is believed that eggplant, due to the potassium they contain, has a beneficial effect on the functioning of the heart and normalizes the water-salt metabolism of the body. It is not without reason that in the East they are called vegetables of longevity and are recommended to be eaten regularly by older people. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. What you need if you follow the figure.
But sometimes even the benefit is not an argument. Even today, many housewives consider eggplants to be too capricious: they either turn black or bitter. Although these troubles are easy to avoid.
- Soak eggplant in salted water for half an hour before cooking. Then rinse. This will take the bitterness out of the vegetables.
- If you are cooking caviar, do not pass the eggplant through a meat grinder and do not cut it with a metal knife. This can give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
- So that eggplants do not absorb a lot of fat when frying, pre-scald them with boiling water.
- To prevent the flesh from turning black, cook the eggplant over high heat.
- If you want the eggplant slices or rounds to stay in shape when cooked, leave the skin on.
Moussaka
jabiru/Depositphotos.comThis is a traditional dish of eggplant and minced meat for the Balkans and the Middle East. Delicious and very satisfying.
Ingredients:
- 800 g eggplant;
- 800 g minced lamb or beef;
- 300 g of tomatoes;
- 1 onion;
- 50 g of hard cheese;
- 180 g of dry white wine;
- olive oil for frying;
- salt and pepper to taste.
For sauce:
- 500 ml milk ;
- 40 g butter;
- 30 g flour;
- 200 g of hard cheese;
- 2 eggs;
- salt and nutmeg to taste.
Cooking
Let's start with the sauce. Melt the butter in a frying pan and fry the flour in it. In parallel, heat the milk a little (do not boil!). In order for the sauce to turn out without lumps, the milk and the mixture of butter and flour should be about the same temperature. Milk, stirring constantly, pour into the pan to the butter and flour. Salt, add nutmeg. Bring to a boil and then add the grated cheese. We continue to cook, not forgetting to stir until the cheese is melted. Then we remove from the fire. While the mixture is cooling, beat the eggs in a separate bowl. After that, slowly pour them into the sauce, mixing thoroughly. The sauce is ready.
Onions for moussaka should be cut into half rings, peeled from tomatoes and chopped into cubes. Eggplant cut into thin oblong slices (do not forget to soak them in salted water!) And fry in olive oil on both sides. After frying, they should be laid out on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onion and minced meat and cook until the liquid has evaporated. After that, add the tomatoes, salt, pepper and simmer for a few more minutes.
Assemble the moussaka: put the eggplant and minced meat in layers in a baking dish so that the eggplant is on top. Pour sauce over everything and sprinkle with grated cheese. We send it to the oven, heated to 180 ° C, for 30-40 minutes.
caponata
fanfon/depositphotos.com This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as an independent dish, as well as a side dish and snack.
Ingredients:
- 800 g eggplant;
- 150 g olives;
- 90 g capers;
- 140 g of onions;
- 50 g of sugar;
- 400 ml of tomato paste;
- 80 ml of wine white vinegar;
- olive oil for frying;
- basil, salt and pepper to taste.
Cooking
Peel the eggplant, cut into cubes and fry in olive oil. So that the vegetables are not too fatty, they can be lightly doused with boiling water before frying.
In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then we add capers there (recall that they can be pickled cucumbers), olives, wine vinegar and a little bit of olive oil. Simmer all this for about five minutes, after which we add the fried eggplant and tomato paste. Cook for another 7-10 minutes. A couple of minutes before readiness, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. In general, you can do without it, since capers usually give the dish the necessary salinity.
lasagna
Dorothy Puray-Isidro/Ühutterstock.com This is a variation of a traditional Italian dish where eggplant replaces the dough.
Ingredients:
- 800 g eggplant;
- 500 g minced beef;
- 500 g thick tomato paste;
- 100 g mozzarella;
- 100 g parmesan;
- 100 g breadcrumbs;
- 2 eggs;
- 2 tablespoons of water;
Cooking
We clean the eggplant and cut into circles about one and a half centimeters thick. In a bowl, beat the eggs with two tablespoons of water. In a separate bowl, mix grated parmesan, breadcrumbs, salt and pepper. Dip each eggplant round first into the beaten eggs and then into the breadcrumbs and cheese mixture. Lay the eggplant on a baking sheet greased with olive oil. Preheat the oven to 180 ° C and send the eggplants there for 20-25 minutes, until the vegetables acquire a uniform golden crust.
At this time, fry the minced meat in olive oil (if desired, it can be salted and peppered). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.
Put a part of the eggplants in a baking dish, then cover them with tomato-meat sauce, sprinkle with 50 grams of mozzarella and put the eggplants on top again. If the form is small, and there are a lot of fillings, you can make several layers. Sprinkle the remaining mozzarella on top and send it to the oven (200 ° C) for 10-15 minutes (the cheese should melt).
Spaghetti dressing
finaeva_i/Shutterstock.com Eggplant can not only replace pasta, but also perfectly complement it. For example, they can be used to make vegetable sauce for spaghetti.
Ingredients:
- 800 g eggplant;
- 500 g spaghetti;
- 400 g of tomatoes;
- 4 cloves of garlic;
- olive oil;
- basil;
- salt and pepper to taste.
Cooking
For this recipe, eggplant must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplant is baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skin from them.
Finely chop the garlic and fry in hot olive oil for two minutes. Then add the diced tomatoes. Simmer until almost all of the liquid has evaporated. At the end of cooking, add the diced eggplant, salt and pepper to taste. Serve with spaghetti on the table. The dish can be sprinkled with chopped basil.
cutlets
Nataliya Arzamasova/Shutterstock.com Ingredients:
- 3 small eggplants;
- 400 g fillet of chum salmon or other sea fish of your choice;
- 100 g of hard cheese;
- 100 g butter;
- 2 tomatoes;
- 1 onion;
- salt and herbs to taste.
Cooking
We cut off the stalks of the eggplants and cut the eggplants lengthwise to make “boats” (3 eggplants = 6 boats). Do not remove the skin - it will retain the shape of vegetables and the appearance of the dish. We cut the fish and tomatoes into small cubes, if desired, you can first remove the skin from the tomatoes. Finely chop the onion.
Put the eggplant boats on a baking sheet, greased with oil. Inside each of them we put fish, tomatoes, onions and a little bit of butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each serving with grated cheese. We send the eggplants to a well-heated oven for 30-50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.
Grilled eggplant salad
www.foodnetwork.com This simple salad can be made outdoors. It will be an excellent addition to other grilled meat dishes.
Ingredients:
- 1 large eggplant;
- 1 purple onion;
- 1 avocado;
- 1 lemon;
- rapeseed and olive oil;
- 1 tablespoon red wine vinegar;
- 1 teaspoon Dijon mustard;
- oregano and parsley;
- salt and black ground pepper to taste.
Cooking
Cut the eggplant into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Spray these vegetables with rapeseed oil and until soft. When the eggplant and onion have cooled down a bit, cut them, as well as the peeled avocado into large cubes.
Prepare the dressing in a separate bowl. Combine red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew a little, and then season the salad with it. Salt, pepper, decorate with lemon slices and parsley sprigs.
Sticks in batter
Tatiana Vorona/Shutterstock.com This is a light summer snack. Eggplant cooked according to this recipe is low-fat, tender on the inside and with a crispy cheese crust on the outside.
Ingredients:
- 500 g eggplant;
- 150 g of hard cheese;
- 1 egg;
- 100 g breadcrumbs;
- 3-4 cloves of garlic;
- olive oil;
- salt, ground black pepper, paprika and turmeric to taste.
Cooking
We cut the eggplant into strips about 3 centimeters thick and fill it with salted water to remove the bitterness. After drying the eggplant slices on a paper towel, put them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic passed through a press). We leave for 5-10 minutes.
At this time, we rub the cheese and mix it with breadcrumbs. Whisk the egg in a separate bowl.
We put baking paper on a baking sheet and preheat the oven to 200 ° C. Dip each eggplant slice first in the egg and then in the cheese and breadcrumbs mixture and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - they are equally delicious.
Rolls
Shebeko/Shutterstock.com There are many variations of eggplant rolls. Some people just fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the easiest cooking option.
Ingredients:
- 500 g eggplant;
- 100 g cream cheese;
- 2-3 cloves of garlic;
- olive oil for frying;
- salt, pepper and herbs to taste.
Cooking
Cut off the tops of the eggplant and cut into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat with a paper towel. If you prefer roasted vegetables, use the oven.
Pass the garlic through a press, finely chop the greens. All this is mixed with cream cheese (if desired, salt, pepper and add other spices). We spread the cheese mass in a thin layer on the eggplant. We wrap each plate with a roll and fasten it with a toothpick. We spread the rolls on lettuce leaves and sprinkle with chopped walnuts (optional).
Turrets
KaterynaSednieva/Depositphotos.com This appetizer is easy to prepare and spectacular in appearance. Eggplant turrets, laid out on a large plate and decorated with greenery, are perfect for the festive table.
Ingredients:
- 400 g eggplant;
- 400 g of tomatoes;
- 300 g mozzarella;
- 3 tablespoons of olive oil;
- balsamic vinegar;
- salt, ground black pepper and basil to taste.
Cooking
Peeled eggplant cut into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.
In a baking dish, greased with oil, we “build” turrets: an eggplant circle, a tomato circle and a slice of cheese. Garnish each serving with basil sprigs and sprinkle with balsamic vinegar. We send all this to the oven (200 ° C) for 15–20 minutes.
Snack "Peacock Tail"
rutxt.ru Another bright eggplant appetizer. Thanks to the unusual "design", the dish will appeal not only to adults, but also to children who rarely eat vegetables willingly.
Ingredients:
- 500 g eggplant;
- 300 g of tomatoes;
- 200 g cucumbers;
- 200 g feta cheese;
- half a can of olives;
- 3 tablespoons of sour cream;
- 2-3 cloves of garlic;
- olive oil;
- dill;
- salt to taste.
Cooking
Cut the eggplant diagonally to make oval slices. Soak in salted water, rinse and dry. After that, lay out on a baking sheet, sprinkle with olive oil and bake for 10-15 minutes at a temperature of 200 ° C.
Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter are smaller in diameter than the former. Cut the pitted olives in half.
On a large oblong plate lay out the eggplant in the shape of a peacock's tail. Lubricate each piece with cheese mass. Then we put on them a mug of tomato and cucumber. Again, a little cheese with garlic, and at the end - half an olive. It should look like the eyes on a peacock's tail.
Heh
Stas_K/Depositphotos.com Hye is a Korean dish usually made with meat, fish, or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.
Ingredients:
- 1.5 kg of eggplant;
- 100 g paprika;
- 1 hot capsicum;
- 7-8 garlic cloves;
- 2 tablespoons of vegetable oil;
- vinegar.
Cooking
We cut the eggplant into cubes and get rid of the bitterness in the usual way. After that, fry them in vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. We spread eggplant, garlic and pepper in layers in a plastic container. Sprinkle with vinegar, sprinkle with a little paprika and repeat layers until the container is full. The amount of pepper, garlic, paprika and vinegar vary to your taste. If you do not like spicy, add these ingredients to a minimum. We cover the filled container with a lid and put it in the refrigerator for a day.
Eggplants open up scope for culinary imagination: the list of dishes from them can be continued for a long time. We encourage you to do so in the comments. Write if you like eggplant and share your signature recipes.
Can you guess the riddle? Berry in botany, vegetable in cooking. That's right - His Majesty eggplant! “A purple pear that is boiled, stewed, fried, dried. And they eat in winter and summer, everyone - both adults and children.
What can be added to the wonderful nursery rhymes that express both the national adoration of the product and its versatility? Only the most delicious eggplant recipes, which will be the best compliments to an unusual vegetable. Therefore, we will further describe how to cook eggplant in the oven, eggplant in a pan quickly and tasty. Simple recipes for everyone.
Recipes will confirm that you can cook little blue ones tasty and fast, or you can dream up, prepare and create a real culinary masterpiece. That he is friends with almost all products, and he is welcomed by the barbecue, and the grill, and the oven, and an ordinary frying pan. That it can be completely different, both gentle and scorchingly sharp.
Let's make sure in practice that the eggplant is not only "beautiful in itself, but also twice as useful as porridge."
To quickly organize an excellent snack of blue ones, you need to know which foods they go best with. This is, first of all, garlic and all kinds of cheeses. Without much hassle, this trio will perfectly fulfill its mission, helping out the hostess at the right time.
For a simple meal, we need
- Two or three eggplants
- A couple of garlic cloves (adjust the amount to taste)
- Mayonnaise 100 gr.
- Any cheese from 50 to 100 grams (what is in the house - hard, processed)
- Flour 150 gr
- Vegetable oil 150 gr
- dill greens
- A few lettuce leaves
- Spices in the form of salt and ground pepper.
Nowadays, blue ones are sold in varieties that are not particularly bitter. So if you are confident in your vegetables, you do not need to do any special manipulations with them, just chop and salt. But let's imagine, just in case, that we need to remove bitterness from a vegetable. To do this, wash it, cut it into circles (thickness 3-5 mm), add salt, set aside for 20-30 minutes. Then rinse off the salt, and dry the semi-finished product with a paper towel.
Let's start cooking
- Let's prepare the sauce. To do this, mix mayonnaise with garlic passed through a press.
- Finely chopped dill
- Add chopped greens to the mayonnaise-garlic mixture, salt, pepper, mix. Be sure to taste it. Spicy zest is ready
- Roll the blue ones in flour, fry on both sides until golden brown
- Place on a plate lined with paper towels to remove excess oil.
- We rub the cheese on a grater with straws, or crumbs. We will crush the blue ones with them. So the appearance of the dish depends on your desire and imagination.
- Beautifully lay out the cooled product. We cover a flat plate with lettuce leaves, put a ball of eggplant circles on top. We smear each with sauce, sprinkle with cheese on top. If there are more blue ones than one ball, stack them in layers
- Before serving, it is advisable to brew for min. 30-40. Then the little blue ones will be saturated with sauce and will be much more interesting.
Simple, fast and exceptionally delicious. I just want to add that you can improvise with the sauce. Eggplant with tomatoes and garlic is a great company. So instead of mayonnaise, you can use grated tomato seasoned with garlic.
Recipe for eggplant baked in the oven with tomato and cheese
Eggplant baked in the oven is generally a miracle. And seasoned with tomatoes, garlic and cheese - doubly so. An amazing dish with a toasty crust and a maddening aroma. Beautiful and delicious, always the first to be scattered from the table.
Prepare a set of products
- two big blue ones
- Four to five tomatoes
- garlic clove
- Two st. l. sour cream (mayonnaise)
- Fifty - seventy gr. hard cheese
- Pepper and salt
- One hundred gr. vegetable oil.
Step by step cooking
- Eggplant cut into wide strips 3-5 mm thick
- Salt, stand for half an hour, wash the salt, remove moisture with a paper towel
- Fry in a frying pan with oil on both sides
- Line a baking sheet or baking sheet with foil
- Put on the foil strips of blue
- Now you need to make a refill. Pass the garlic through a press, mix with sour cream or mayonnaise. Salt, pepper, mix. Don't forget to taste
- Then you need to lubricate each strip with dressing
- Wash the tomatoes, remove moisture, cut into circles
- Grate cheese on a fine grater
- Put tomatoes on eggplant and sprinkle with cheese
- You can send it to the oven preheated to 180 degrees for 15 - 20 minutes.
It is impossible to describe, you just need to cook and try! By the way, you can cut the eggplant not only into strips, but also into circles. In certain circumstances, it may even be more convenient. At a picnic, for example.
Korean Eggplant Recipe
What does not leave anyone indifferent is Korean eggplant. Amazing salad - fragrant, beautiful, spicy, rich in taste. Let's not sing odes to him, it's better to start cooking right away. Just keep in mind that the salad should be infused for a day.
For a spicy snack, we need
- four eggplant
- two or three tomatoes
- Two bell peppers
- two carrots
- Bulb
- Four cloves of garlic
- Ground peppers - black and red
- parsley
- Two tsp. ground coriander
- Two st. l. apple cider vinegar (you can substitute the same amount of lemon juice)
- Four st. l. vegetable oil
- Two tsp. sesame
- teaspoon honey or sugar
- Two st. l. soy sauce
- Salt.
Cooking
- Wash the eggplant thoroughly, cut into oblong sticks about two centimeters thick
- Salt, set aside for 30 minutes
- We don't waste this time. We clean the onion, cut it into half rings
- We wash the greens, finely chop
- Pass the garlic through a press
- We clean the carrot, rub it with straws. We use a Korean carrot grater for this. If there is none, you can use an ordinary large one, just rub in one direction - from top to bottom
- Peel the peppers, cut into strips
- The tomato is also cut into strips
- Now you can wash the blue ones, dry
- Fry in a hot frying pan with oil for 7-10 minutes. Don't forget to mix
- Transfer to a bowl, chill
- Add to them the rest of the vegetables, honey and all seasonings. Mix
- Pour in the vinegar and soy sauce. Mix
- Lettuce should be refrigerated overnight.
All the ingredients will combine into a single whole, complement each other. And then you can try and admire. Bon appetit!
The original recipe for eggplant rolls
Eggplant has gained particular fame in the preparation of snack dishes. Here, perhaps, he has no equal. And eggplant rolls are the most popular snack. For any occasion, as they say, for all times and peoples.
Today we will prepare original rolls. You will pleasantly surprise your family and guests.
For this we will prepare
- Two or three eggplants
- Soft fat cottage cheese 200 gr
- Two garlic cloves
- Mayonnaise 50 -70 gr
- A handful of walnuts
- Vegetable oil 150-200 gr
- dill greens
- Blue ones need to be cut into wide strips along. Stick to 3-5mm thickness
- Salt, set aside for half an hour
- The salt then needs to be washed off and the slices dried.
- Fry in a frying pan with oil on both sides.
- Remove excess oil with a paper towel
- Cottage cheese must be rubbed through a sieve or mashed with a fork
- Chop greens and nuts
- Combine everything together - cottage cheese, nuts, mayonnaise and greens
- Add minced garlic
- Stir, salt, taste
- Spread the mass of each slice, roll into a roll.
Here we have such a wonderful culinary product, with a Caucasian touch. The role of the filling can be perfectly performed by soft curd cheese. Perhaps the addition of hard cheese grated on a fine grater. A variety of cheeses will only improve the end result.
Oven baked eggplant caviar recipe
I simply urge you to cook such a spicy caviar. Lots of greens, baked vegetables - lovely. And under the kebabs how good it is, you can’t convey! The zest is given to it by cilantro, be sure to use it.
Products
- Two or three eggplants
- Two sweet peppers (if there are red ones - great)
- bitter peppercorn
- Two tomatoes
- Green cilantro, dill and parsley
- Onion one (not baked, cut raw)
- Two - three tbsp. l. vegetable oil
- Salt and ground black pepper.
To work, you will need a baking sheet, foil, two plastic bags
Step by step cooking
- Wash vegetables and pat dry with paper towels
- Build foil boats for each type of vegetable. Just lay the blue ones on a piece of foil, for example, and bend the edges. This is necessary so that the juice does not flow out.
- Put the resulting 4 boats on a baking sheet - with blue, with sweet pepper, with bitter pepper, with tomatoes
- Send the baking sheet to a preheated oven (180 degrees)
- Bake until the vegetables are soft, this can be checked with a toothpick. They should be easy to pierce
- While the baking process is in progress, you can wash and finely chop the greens
- Peel the onion, cut into small pieces
- Remove cooked vegetables
- Place peppers in plastic bags - this will help to quickly peel
- Let the rest of the vegetables cool.
- Peel blue ones, finely chop, put in a bowl
- Also free the tomatoes from the skin and finely chop, send to the eggplants
- Peel the cooled peppers from the skin, seeds, cut into small pieces, add to the total mass
- Send greens and onions here
- Add oil, salt, pepper, mix.
Caviar is ready. She is fragrant with aromas and asks for a barbecue. You can still wrap it in thin pita bread, it will also be good.
Recipe for eggplant salad with grilled vegetables
The eggplant story is not complete without a brazier. Charcoal grilled eggplant is a chic thing. In combination with other vegetables, a magnificent, refined salad is obtained. And yet very simple. On a picnic this is a real find.
If we talk about other components of the salad, then we can say this - which ones are available. The more varied the better. Vegetables are grilled. Measure their number with your inventory.
I will give an approximate set of products, we will consider it a classic
- Eggplant
- Tomato
- Sweet pepper
- Bulb
- Parsley
- Olive oil - 3-4 tbsp.
Getting to the mystery of preparation
- Wash vegetables, remove moisture with a paper towel
- Cut blue into strips 3-5 mm thick
- Peel the pepper, divide into four parts in length (more can be, depending on the size)
- Cut the tomatoes into slices (no need to cut very thinly)
- The onion is also sliced
- Lay the vegetables on the grid, bake on coals until soft.
- Transfer to a large dish, drizzle with olive oil, add salt, mix very gently
- Decorate with greenery on top.
Delicious! Be sure to try and join the haute cuisine in your backyard.
In addition to excellent taste, eggplants are famous for their exceptional health benefits. So let's hurry to get better in a pleasant way.
