Late summer, beginning of autumn, ripening in the garden beds great amount vegetables from which you will definitely need to cook something tasty. One of these vegetables is eggplant. It is very popular not only in Russia, but also far beyond its borders.
Eggplant dishes are distinguished by their satiety as this vegetable contains a lot of useful and satisfying substances. Which definitely need to be eaten.
It is very easy to prepare an eggplant dish. It is enough to chop it and stew it with vegetables. Nothing is really difficult, but you can cook a delicious dish that will be eaten right away, or you can cook something incomprehensible and tastes disgusting. So, dear chefs, adopt our recipes and prepare delicious snacks.
Eggplants are fried, marinated and grilled. Of course, there are a huge number of recipes and it’s not easy to find among them the most delicious and simplest one. When choosing a recipe, it is important to decide what you want to get as a result? Will this be the first course or simple snack. Below is a selection of simple recipes that you can use to prepare delicious snacks without much effort.
Here is the first recipe for how to cook eggplants quickly and easily.
Ingredients:
- 2 large eggplants.
- 5-6 cloves of garlic.
- 1-2 tomatoes.
- 1 bunch of dill.
- Vegetable oil.
- Sour cream or mayonnaise.
Cooking process:
1. Cut off the tail of the eggplant and cut it lengthwise into slices no more than 1-1.5 cm thick.
2.Cut the tomatoes into strips.
3.Pass the garlic through a press.
4. Finely chop the greens.
5.Mix sour cream or mayonnaise with garlic and chopped herbs. Leave some greens to decorate the dish.
6.Fry eggplant slices on vegetable oil until medium soft. So that you can roll them into a roll.
7. Place the fried plate on a cutting board and grease it with mayonnaise.
8.Take a piece of tomato and wrap it in eggplant.
9. Place the finished rolls on a plate and sprinkle with herbs.
It turned out to be an excellent snack.
Stewed eggplants with potatoes
An excellent solution if you don’t have anything to serve first. a dish of eggplant and potatoes will not leave you hungry.
Ingredients.
- Potatoes 1 kg.
- Eggplants 0.5 kg.
- Tomatoes 3-5 pcs.
- 1 carrot.
- Greens of your choice.
- Garlic 2-3 cloves.
- Vegetable oil.
- Salt and pepper to taste.
Cooking process:
1.Wash the vegetables, peel them and wash them again.
2.Cut the potatoes into the usual cubes.
3.Cut the onion into rings.
4. Eggplants are also semi-rings 1-2 cm thick.
5. Grate the carrots on a regular grater. Or chop finely.
6.Pour oil into a frying pan, heat it and fry the onion.
7.Add carrots to onions and fry everything together.
9.Then will come the eggplants. A little more salt, mix everything. Fry for 10-15 minutes.
10.After 15 minutes, add diced tomatoes.Fry for 2-3 minutes.
11.Add herbs and garlic. Mix everything well, cover with a lid and simmer for 10-15 minutes until done.
12.As soon as the potatoes are ready. The dish can be removed from the stove. Garnish with herbs and serve.
Eggplant and bell pepper salad
Ingredients:
- Eggplants 5 pcs.
- Bell pepper 4 pcs.
- Garlic 1-2 cloves.
- Onion 1 head.
- Greens, salt, pepper to taste.
- Vegetable oil for dressing.
Cooking process:
1.Bake eggplants with peppers in the oven until soft.
2.Take it out, let it cool, and remove the thin skin from the vegetables. Cut vegetables into squares.
3. Peel the onion and cut into rings. Pour boiling water over the rings for 5 minutes. This will remove all the bitterness from the onion.
4.Place all vegetables in one bowl, add garlic, herbs, vegetable oil and onion. Stir in salt and pepper to taste, mix and serve. Warm salad the eggplant is ready. Bon appetit.
Eggplant stuffed with rice and mushrooms
The dish turns out not only tasty, but also beautiful. Since the eggplant itself is simply created for the purpose of making boats out of them and stuffing them with something very tasty.
Ingredients:
- 3-5 eggplants.
- 300 grams of mushrooms of your choice.
- A glass of rice.
- 1 onion.
- 1 bunch of greens.
- Salt and pepper to taste.
- Vegetable oil.
- Cheese durum varieties 100-150 grams.
Cooking process.
1. Peel the onion into squares and fry in vegetable oil.
2. Dice the mushrooms and fry them together with the onions until tender.
3.Rinse the rice well 5-7 times. Place in a saucepan, pour water about 2-3 cm above the rice and place on the stove. After boiling, cook the rice for exactly 13 minutes.
4. Cut the eggplants into two halves and carefully cut out the middle. This is good to do with a knife and a teaspoon. We make cuts and scoop out the core with a spoon.
5. Place all halves on a baking sheet and place in the oven. Bake the eggplants for about 10-15 minutes at a temperature of 180-190 degrees.
6. Eggplant pulp can be fried together with mushrooms and onions so that the product is not wasted or thrown away.
7. Take the boats out of the oven and let them cool a little.
8.The rice is cooked. Mix fried mushrooms with onions with rice and finely chopped herbs. Distribute the resulting filling among the eggplants.
9. Sprinkle the boats with grated cheese. Place the eggplants back in the oven and bake for 5-10 minutes.
10.Take it out, sprinkle it with herbs and serve. Bon appetit.
Also, for the filling you can use not only mushrooms and rice, you can also use minced meat, minced meat, and liver.
Country-style pickled eggplants
Oh yes, I remember this dish since childhood, my grandmother always prepared such an appetizer, but before I didn’t like them. They were sour, wet, and they didn’t look very tasty to me at the time. So now I can barely find the recipe. I was visiting in the village and there, under the barbecue, these eggplants scattered in an instant.
Ingredients:
- 2 kg eggplants.
- 1 good carrot.
- 2 heads of garlic (preferably young).
- A bunch of dill and a bunch of parsley.
- Salt 2 tablespoons.
- Black pepper to taste.
- Black peppercorns 5-7 peas.
- 2 liters of water.
- 3-4 bay leaves.
Cooking process:
1.Wash the eggplants. We cut off the tails, put them in a pan of water and put the pan on the stove. Cook the blue ones for 5-7 minutes. Be sure to salt the water in the pan a little. Next, carefully drain the water from the pan and give the eggplants time to cool.
2. While the eggplants are cooling, grate the carrots and pass the garlic through a press.
3. Cut the cooled eggplants in half, but not all the way. Do not cut about 2-3 cm.
4.Carefully open the eggplant, rub the inside with garlic and stuff it with carrots.
5.Fold stuffed eggplants into a container with a flat bottom.
6. Prepare the brine. Pour water into the pan. Boil water and add spices. Pepper, bay leaf, salt. Cook the brine for 15 minutes.
7.Then pour hot brine over the stuffed eggplants. On top of them you need to put either a plate or a lid of a smaller diameter and put 2 on the lid liter jar with water.
8. Keep under pressure at room temperature for 3 days. Then move the pan with eggplants to the refrigerator and leave for another 2 days.
9.After 5 days, the soaked eggplants will be ready to eat.
Don’t be alarmed if the brine darkens during this time; this is how it should be.
Ingredients:
- 4 medium eggplants.
- 5 young cloves of garlic.
- 2-3 tablespoons of soy sauce.
- Half a teaspoon of sugar.
- Dill, parsley, cilantro to taste.
- Vegetable oil.
Cooking process:
1. Finely chop the garlic.
2.Cut the eggplants into strips.
3.Pour vegetable oil into a frying pan, heat up, add garlic, fry for literally 1 minute and add eggplants.
4.Fry the eggplants until cooked.
5.Add sugar and soy sauce. Fry everything together, stirring for 3-5 minutes.
6. Transfer to a plate and sprinkle with finely chopped herbs.
A quick eggplant appetizer is ready. Bon appetit.
Eggplants with cheese and garlic in a frying pan
Ingredients:
- 2-3 eggplants.
- 5-6 cloves of garlic.
- A small bunch of dill.
- 100-120 grams of hard cheese.
- Mayonnaise.
- Vegetable oil.
- Salt.
Cooking process.
1. Cut the eggplants into slices 1 cm thick.
2.Place in a bowl, sprinkle lightly with salt and stir. Let the eggplants sit in the salt for 5-7 minutes.
3.Finely chop the greens and garlic. Grate the cheese on a fine grater.
4.Fry eggplant slices on both sides in vegetable oil.
5.Mix cheese with garlic, mayonnaise, and some herbs.
6. Place a teaspoon of cheese-garlic mixture on each circle of fried eggplant.
7.Place the circles on a plate and sprinkle with herbs. The appetizer is ready to serve.
Bon appetit.
Eggplants are very tasty vegetables that appear on the tables of residents of our country in the middle of summer. Eggplants have high nutritional value, they contain a lot of fiber, useful minerals, and vitamins. These vegetables are especially rich in potassium and folic acid - substances that have a positive effect on the functioning of the heart and blood vessels. But above all, we love eating eggplants for their characteristic taste and pleasant aroma.
Nowadays, eggplant dishes are very popular in the cuisine of many countries around the world. There are many different recipes When preparing dishes from these vegetables, eggplants can be boiled, fried, baked, stewed, caviar, salted and pickled snacks are prepared from them. Preparation various dishes from eggplants, just like preparing dishes from all other vegetables depends on the skill and imagination of the cook. Eggplant can be prepared as a tasty and light salad, and more complex dish, which can be presented even to the royal table.
During the season when eggplants appear after the usual vegetable stew and eggplant caviar, I want at least some variety in the prepared dishes. But how to cook eggplants so that you don’t get tired of these vegetables and pleasantly surprise your loved ones. Today we will share with you all the secrets of how to cook eggplant deliciously. How to cook eggplant recipes you will find on our website.
How to cook eggplant with cheese and garlic
There are many recipes on how to cook delicious eggplant. And the simplest and at the same time delicious recipe- These are eggplants fried with garlic. This is it vegetarian dish Eggplant will be a very tasty snack, in addition, it is very beneficial for our body.
Ingredients:
- - 2 eggplants,
- - a bunch of parsley,
- - sunflower oil,
- - 3 cloves of garlic,
- - flour for breading,
- - 150 grams of mayonnaise.
Preparation:
Rinse the eggplants and wipe them with a towel, cut off the stem of each eggplant, cut lengthwise into fairly thin slices, no more than one centimeter wide. Sprinkle each sliced eggplant with salt and leave in this form for fifteen minutes so that the bitterness comes out of the vegetables and they absorb less oil during frying.
In the meantime, while the eggplants and salt are infused, you can peel the garlic cloves. Then the peeled garlic needs to be finely chopped with a knife on a cutting board. Rinse the parsley in water, dry it a little and chop finely.
During this time, the eggplants should release juice, which must be drained. Place the frying pan on the fire and add sunflower oil to it. Each slice of eggplant must be breaded in flour. Breaded eggplant slices must be fried on both sides until fully cooked.
Place all the fried ones on a plate; fry all the other eggplants in the same way. Place finely chopped garlic on each fried slice of eggplant, and pour mayonnaise on top of the eggplant. For extra taste and decorate the eggplants with chopped herbs.
How to cook eggplant caviar
Eggplant caviar is one of the healthiest and most delicious snacks. People love to eat it for its divine aroma and taste, and nutritionists recommend eating eggplant caviar for its high fiber and potassium content, as well as for low calorie content. Eggplant caviar turns out to be very tasty and can be served as hot or even cold snack, or you can prepare eggplant caviar for the winter.
Ingredients:
- - 300 grams of bell pepper,
- - 3 kilograms of eggplants,
- - 300 grams of tomatoes,
- - 300 grams of onions,
- - 12 cloves of garlic,
- - 100 grams of vegetable oil,
- - basil, cilantro or parsley,
- - sugar to taste.
Preparation:
Wash all the eggplants and cut each vegetable into two parts, place them on a baking sheet pre-greased with sunflower oil. Bake the eggplants in a preheated oven for twenty-five minutes.
Cool all the baked eggplants slightly and carefully remove the skin. Finely chop all the pulp from the peeled eggplants with a knife. Peel the onion and chop it finely with a knife.
Wash Bell pepper, clean it of all seeds, also cut it into small cubes. Remove the skin from each tomato, chop them in a blender or grate them. Heat the sunflower oil in a thick-walled bowl, after heating, put all the onions in it and continue frying for two minutes. Then add all the chopped pepper to the onion, fry for five minutes, stirring all the time.
Add the pulp of chopped eggplants to the vegetables, continue to simmer the entire contents, stirring all the time for seven minutes. Peel all the garlic cloves and pass it through a press. Wash the greens, dry them a little and chop them fairly finely. Add garlic, a little sugar, pepper and salt to the eggplants. Simmer the vegetables for another seven minutes. Serve the eggplants hot or place the caviar in sterilized jars and screw on the lid.
How to cook eggplants in the oven with vegetables
The eggplant itself is very delicious vegetable, if you combine it with tomatoes, the result will be not only a tasty, but also a very healthy dish. Eggplant baked in the oven with vegetables is very beautiful summer dish To prepare this you will need eggplants, tomatoes, bell peppers and cheese. Let's find out how to cook eggplants with tomatoes.
Ingredients:
- - 4 medium eggplants,
- - 2 carrots,
- - 3 onions,
- - 3 cloves of garlic,
- - 2 fresh tomatoes,
- - fresh dill and parsley.
Preparation:
Rinse the eggplants under water and remove the tail from each, cut each eggplant into slices no thicker than 0.5 centimeters wide. Place the chopped eggplants in a deep bowl, cover them with salt and leave in this form for a while. After about twenty minutes, rinse the vegetables in clean water and place them on a towel to drain all the liquid from the eggplants.
Peel the carrots and carefully cut into not very thick strips. Dip each tomato in water for a few seconds, this must be done so that all the skin peels off. Then cut the tomatoes into fairly thin rings.
Peel the onion, rinse and chop very finely. You need to do the same with garlic. Fry the carrots in hot vegetable oil until golden brown, then add the chopped garlic and onion. Saute the vegetables over the fire for five minutes, add a little salt to taste.
Grease a baking sheet with vegetable oil, place all the eggplants into it, cover the top with foil and place in the oven for twenty minutes until they are well baked.
Then you need to take it out and turn each eggplant over to the other side.
After this time, the foil must be removed, place one ring of chopped tomato on each baked piece of eggplant, and then the fried mixture with carrots, onions and garlic. Cover again with foil and sprinkle with ground pepper to taste and place back in the oven for ten minutes. Place the prepared eggplants on plates and garnish with herbs.
How to cook stuffed eggplants
These vegetables are ideal for serving as a spacious container for various fillings. That is why such a dish as stuffed eggplants can be found in different cuisines peace. Let's find out how to cook eggplants with minced meat.
Ingredients:
- - 4 eggplants,
- - 1 tomato,
- - 450 grams of minced meat,
- - 1 clove of garlic,
- - 200 grams of cheese,
- - 1 onion,
- - sour cream or mayonnaise,
- - fresh parsley or dill,
- - vegetable oil.
Preparation:
Wash the eggplants and cut them in half lengthwise. Carefully cut out almost all the pulp from each half and leave the walls no more than one centimeter thick. Salt all the resulting boats and leave in this form for twenty minutes.
The cut out eggplant pulp must be cut into small cubes, salt and also leave them for about twenty minutes. All resulting juice must be drained from the eggplants and rinsed a little in clean water. Place the boats on a baking sheet greased with a little refined oil, brush each eggplant with oil using a pastry brush and bake them in the oven for fifteen minutes.
Now you need to prepare the eggplant filling. Rinse the tomato and cut it crosswise, put it in hot water, remove all the skin and cut into very small cubes. Peel the onion and chop it very finely, also peel the garlic and finely chop it with a knife. Wash and dry the prepared greens a little, chop finely with a knife.
Heat a frying pan with some oil, add all the finely chopped eggplant pulp, continue frying until soft. After that, the fried eggplants need to be transferred to a separate bowl. Add chopped onion to the pan and add a little salt to taste, continue frying until soft.
Then you need to add chopped garlic and continue to fry for one minute. Add the garlic and onions to the container with the fried eggplant pulp. Place the minced meat in the pan and continue to fry it over low heat, stirring all the time with a spatula so that you can mash the large pieces.
Add all the fried vegetables, chopped tomatoes and herbs to the minced meat in the pan. Pepper and salt the filling to your taste. Fill the eggplant “boats” with the filling, and top with sour cream or mayonnaise, sprinkle with grated cheese. Bake the eggplants in the oven for thirty-five minutes. Ready dish can be served with fresh herbs and vegetables.
How to cook eggplants in a slow cooker
In such a useful device as a multicooker you can cook many different delicious dishes and among them is vegetable sauté from eggplants. This is very healthy vegetables, which has useful composition minerals and vitamins. Find out how to make sautéed eggplant in this recipe.
Ingredients:
- - 3 sweet peppers,
- - 3 eggplants,
- - 2 pieces of carrots,
- - 2 cloves of garlic,
- - 4 tomatoes,
- - 1 onion,
- - 5 grams of sugar,
- - salt to taste.
Preparation:
Wash and cut large pieces eggplants: quarters, halves or slices. Sprinkle with salt and let sit to remove all the bitterness from the eggplant. When the vegetables release juice, it must be drained.
Wash the bell pepper, remove the seeds and cut it into half rings. Cut the tomatoes into slices, peel the carrots and chop large. Finely chop the peeled garlic and onion. Pour vegetable oil into the multicooker and add chopped vegetables, then add a pinch of sugar and salt, mix all the contents. Turn on the “Pilaf” mode and continue cooking until you hear the multicooker signal.
How to cook eggplant stew
With the onset of summer and autumn, light and healthy dishes from vegetables, especially eggplant stew. The finished stew can be served as independent dish or how vegetable side dish to meat or fish dishes. Learn how to quickly cook eggplant.
Compound:
- - 500 grams of eggplants,
- - 400 grams of zucchini,
- - 2 onions,
- - 1 carrot,
- - 3 sweet peppers of different colors,
- - 2 tomatoes,
- - 1 spoon of flour.
Preparation:
Peel the eggplants, cut them into small strips and fry them a little in oil. Also peel the zucchini and cut them into small strips, fry separately with the addition of oil and a spoonful of flour.
Cut the peeled onion into thin strips and also fry in oil in a separate pan, add finely chopped carrots to it. After a few minutes, you can add zucchini, eggplant, sweet pepper, cut into strips, and chopped peeled tomatoes.
Mix all the contents, add bay leaves and peppercorns to the vegetables and continue to simmer the dish under a closed lid over low heat. A few minutes before final cooking, add a pinch of sugar and some herbs to taste. Simmer the entire contents until the vegetables are completely cooked. Now you have learned how to cook eggplants with zucchini, bon appetit.
How to cook eggplant with cheese
Very beautiful and original snack, which will be equally tasty both cold and hot. An eggplant appetizer is ideal for a holiday table.
Compound:
- - 5 tomatoes,
- - 4 eggplants,
- - 5 cloves of garlic,
- - 150 grams of cheese,
- - 2 tablespoons of vegetable oil,
- - lemon juice,
- - 5 grams of sugar.
Preparation:
Wash the eggplants, remove the stem and cut each lengthwise into four slices, but try not to cut all the way through, rub them with pepper and salt, set the vegetables aside for 30 minutes.
Peel two tomatoes and cut them into cubes. Lightly fry the tomatoes in vegetable oil, add lemon juice, pepper, and salt. Squeeze the peeled garlic into the tomatoes through a press. Simmer the tomatoes until it becomes a sauce for five minutes.
Place the eggplants in the mold, place chopped tomatoes and a piece of cheese in each cut. Leave no a large number of cheese.
Place tomato sauce on top of the eggplants and bake them in the oven for twenty minutes. Sprinkle the remaining grated cheese on top of the eggplants and place in the oven for a while until the cheese is completely melted.
How to make eggplant moussaka
Moussaka is delicious casserole from eggplants, which are layered with minced meat, topped with delicious tomato sauce. Be sure to pay attention to this dish and learn how to cook eggplant with meat.
Compound:
- - 500 grams of ground beef,
- - 2 eggplants,
- - 3 potatoes,
- - 2 cloves of garlic,
- - 1 onion,
- - 370 grams of cream,
- - 2 tablespoons of tomato paste,
- - 230 grams of cheese,
- - 2 tablespoons of flour.
Preparation:
Peel the onion, finely chop and fry in vegetable oil, add finely crushed garlic to the onion. Minced beef must be fried together with garlic and onions, at the very end add a little tomato paste to the minced meat.
Cut the peeled eggplants into slices, salt them well and let them brew for half an hour so that all the bitterness drains from them. Peel the potatoes, boil until half cooked in water with added salt, after which the potatoes must be cooled and cut into small circles.
Lightly fry the flour in a frying pan, after a few minutes add cream, salt to taste and boil a little. Layer the eggplants on a baking sheet. chopped meat and potatoes, pour sauce and sprinkle cheese on top. Bake the moussaka in the oven until it has a nice crust. Bon appetit!
How to make eggplant rolls
Very original and delicious snack- These are eggplant rolls that are prepared very quickly and can be served on a daily or holiday table.
Compound:
- - 2 eggplants,
- - 150 grams of ham,
- - 150 grams of carrots,
- - 300 grams of tomatoes,
- - sunflower oil.
Preparation:
To know how to properly cook eggplants, wash these vegetables and cut them into fairly thin slices no more than five millimeters thick. Salt the eggplants, leave in this form for about thirty minutes, then rinse well in water.
Finely chop the tomatoes into cubes and chop the carrots using a grater. Fry the carrots until half cooked in vegetable oil, add tomatoes, salt and continue frying until ready, cool slightly.
Cut the ham into small pieces. Fry all the eggplant slices in vegetable oil until golden brown. Place them on a paper towel surface and pat gently to remove any excess oil.
Place on the surface of the fried eggplants vegetable filling and one piece of chopped ham. Carefully roll the filled eggplants into rolls, secure with a toothpick or skewer, and decorate with herbs on top.
How to cook “Mother-in-law’s tongue” from eggplants
Ingredients:
- - 4 kilograms of eggplants,
- - 10 tomatoes,
- - 2 heads of garlic,
- - 3 hot peppers,
- - 10 pieces of bell pepper,
- - half a glass of sugar,
- - 1 spoon of vinegar,
- - 2 tablespoons of salt,
- - 1 glass of vegetable oil.
Preparation:
Wash the eggplants and cut them into slices no thicker than 0.5 centimeters. Place all the chopped eggplants in a deep container and sprinkle with salt and let them sit for thirty minutes to remove all the bitterness.
Drain all the juice from the eggplants and remove any remaining salt. Fry all the eggplants in portions in heated vegetable oil until golden brown.
To prepare the eggplant marinade, grind all the peeled garlic cloves, sweet peppers, tomatoes and hot peppers using a meat grinder, and bring to a boil over low heat for thirty minutes. A few minutes before final readiness, add vinegar, spices, salt and sugar to the mixture, bring the dressing to full readiness over low heat.
Take pre-sterilized jars and lay out eggplants in layers, alternating filling each layer. All filled jars must be covered with sterilized lids and placed in a warm place to reach.
How to cook potatoes with eggplants
Stewed eggplants with potatoes can be prepared in the most in a simple way, which is what we propose to do in this recipe. And to make it easier for you to prepare this dish, we suggest you learn how to cook eggplants with a photo.
Compound:
- - 3 eggplants,
- - 4 potatoes,
- - 3 onions,
- - 2 sweet peppers,
- - 3 tomatoes,
- - 5 cloves,
- - sunflower oil.
Preparation:
Peel the onion and cut into half rings. Peel the eggplants, cut into cubes and sprinkle with salt, set aside for fifteen minutes. Then rinse the eggplants and dry on a towel. Peel and chop the garlic using a garlic press. Cut the peeled potatoes into half rings and add water to prevent the potatoes from darkening.
Take a mold and grease it with vegetable oil. Place chopped onion on the very bottom of the pan, sprinkle with ground pepper and salt. Place eggplants on top and sprinkle with pepper and salt. Place all the chopped onions on top of them again, and then the garlic.
The last layer is potatoes, salt them to taste and sprinkle with sunflower oil. Bake eggplants in hot oven for forty minutes, after which the heat must be reduced and continued cooking for another fifteen minutes. Decorate the finished dish fresh tomatoes and sweet pepper.
How to cook eggplant tongues
A very original appetizer made from eggplant and tomatoes. Eggplants cut lengthwise and folded in half look like real “tongues,” which is why this dish has its name. How to cook eggplants with vegetables, we offer you a recipe for this dish.
Compound:
- - 3 tomatoes,
- - 2 eggplants,
- - 2 cloves of garlic,
- - 2 eggs,
- - 120 grams of mayonnaise,
- - 200 grams of sunflower oil,
- - 150 grams of flour.
Preparation:
Cut each eggplant lengthwise into tongues no more than two centimeters wide. Place them in a deep container and cover with salted water for thirty minutes so that all the bitterness can come out of the eggplants. After which they need to be laid out on a paper towel so that all the liquid can drain from them.
Roll each eggplant tongue in flour and then in beaten eggs, fry in a frying pan until tender. Place all fried tongues on a paper towel to remove all excess oil.
Grind the garlic using a garlic press and mix it with mayonnaise. Cut the washed tomatoes into fairly thin slices. Lubricate each eggplant tongue with mayonnaise and garlic, place a tomato slice on top, then fold it in half.
Almost everyone knows that eggplants can acquire a specific bitter taste when cooked. Sometimes this discourages many from purchasing this vegetable. But not everyone knows that there is a so-called white eggplant. Now it is actively used in cooking. It was created specifically for those who do not want to pre-boil or soak the usual purple or dark blue fruits.
What are the features of this type
White eggplant is a hybrid that came from a blue ancestor. The fact is that eggplants contain a substance that gives them a specific color. It's called anthocyanin. White varieties are free of it, which allows them to acquire a white, milky or yellow tint.
By the way, it is worth noting that anthocyanin itself is extremely useful. It helps get rid of free radicals, that is, it supports the body's immunity and resistance to disease.
Thus, this type of eggplant has both pros and cons. The advantages include the original appearance and the absence of taste and bitterness to which purple eggplants. The downside is the reduction beneficial properties product.
The white variety of this plant is not the only one. There are also, for example, Thai or fingerling options. However, in our country, the usual purple eggplants or white hybrids are popular.
Varieties of eggplants
White eggplant has already gained popularity, so you can find several varieties of it. All of them are not very different in taste qualities. However, there are differences in the growing period, agricultural technology and appearance.
What varieties of white eggplant are there? The Ping Pong variety is considered popular. The fruits of this plant are distinguished by their shape: they are round and plump, somewhat reminiscent of balls from the game of the same name.
Also worth noting is the “icicle” variety. The name fully reflects appearance fetus Its pulp is light, without bitterness, and quite dense. The average plant size is twenty centimeters.
The variety with the romantic name “swan” stands apart. It is distinguished by the color of its peel: cream, with a yellowish tint. However, the flesh of the fruit also remains white and tasty. Its length can be from eighteen to twenty-five centimeters.
What can you do with white eggplant?
You can prepare many dishes with the fruits of this plant. In fact, every recipe that contains the main variety, that is, purple fruits, can be changed by replacing the main ingredient with white.
For example, cooking according to the simplest recipe makes it possible to give white eggplant taste of mushrooms. To do this you need: a little vegetable oil, salt, pepper and the vegetable itself. Cut the eggplant into cubes, salt and add pepper. Fry the cubes in a frying pan with the addition of a small amount of vegetable oil until the pieces acquire a brownish tint.
This variety of vegetable can also be harvested for winter. At the same time, housewives save their time, since it does not need to be cleaned and pre-boiled. This is quite important for those who value time.
You can also fry this vegetable without peeling it. Of course, the purple variety can also be cooked with the skin, but this may result in an unpleasantly bitter dish or harsh elements.
Eggplant with tomato filling: ingredients
To prepare white eggplant with aromatic tomato sauce you will need:
- A couple of eggplants.
- Garlic - a couple of cloves.
- Tomatoes - 3 pieces.
- Vegetable oil.
- Dried basil and dill.
First of all, you need to peel the eggplant fruits. This is true for those who do not like hard skin. Tomatoes can also be pre-filled with boiling water. This will make it easier to peel them. You can also pre-salt the peeled tomato.
Cooking in sauce
How to cook white eggplants according to this recipe? Cut the fruits of this plant into any shape. Some people prefer circles, others prefer cubes. Next, fry everything in a small amount of vegetable oil.
Tomatoes, already peeled, are cut as finely as possible. Add to lightly fried eggplants. Simmer this mixture until the tomatoes turn into mush. Now you can add grated garlic and dried herbs. At the same time, you should mix the dish carefully so as not to turn the eggplants into porridge. However, some prefer just this, stewed version.
The finished dish can be eaten either hot or chilled. Vegetable stew V in this case can serve as both a side dish and a main dish.
Eggplant pate: ingredients
Not everyone can boast that they have tried white eggplant pate. However, this dish is popular in a number of countries. You can use regular-colored vegetables for it, and the pate will end up just as white. However, with a hybrid variety, the final dish is more tender.
For this pate you need to take:
- 3 medium sized eggplants.
- Sesame paste - 2 tablespoons.
- A couple of cloves of garlic.
- Salt to taste.
- 2 tablespoons of mayonnaise.
- 2 tablespoons lemon juice.
You can also prepare a baguette, pine nuts, and greens, such as cilantro, for serving. You can also use parsley or dill. In general, any favorite greens.
White eggplants: cooking recipes
First of all, you need to prepare the main ingredient. To do this, cut off the tails of the eggplant, wash the fruit thoroughly, and then pierce it in several places with a wooden knitting needle or toothpick.
The prepared eggplants are wrapped in a thick layer of foil and then placed in the oven at maximum temperature. When the fruits are slightly scorched, they can be removed.
The skin of the cooked fruit is removed and the pulp is cut as finely as possible. Add grated garlic and lemon juice, and also salted. On final stage the pate is seasoned sesame paste and mayonnaise.
This is a fairly simple white eggplant recipe. The photos of this dish are quite interesting, as it is served with a fresh baguette, sprinkled with nuts and herbs.
Preparation for the winter: tomato eggplants
How else to cook white eggplants? Recipes for the winter are also of interest. To prepare eggplant for the winter you need:
- 600 grams of eggplants.
- A liter of tomato juice.
- 300 grams of onion.
- A bunch of celery.
- One and a half teaspoons of salt and sugar.
- 9 percent vinegar - 30 ml.
- A little ground coriander.
- A quarter cup of vegetable oil.
If you prepare this salad from white eggplant, its taste will be more delicate. Although this salad itself combines several shades - from sweetness to sourness.
Preparing salad for the winter
Tomato juice is poured into a pan and placed on the stove. At this time, cut the eggplants into cubes. You don't have to remove the skin. The onion is cut into half rings.
When the juice boils, add eggplants and onions to it. It is brought to a boil and kept for about ten minutes. Now you can add salt and sugar. Also add coriander and vegetable oil to the pan. Now you should chop the celery greens quite finely. The mixture of eggplants and herbs is boiled again, and then vinegar is poured in.
The salad is placed in sterile jars and boiled in them for about fifteen minutes. Closed jars cool in a warm place.
Delicious salad
You can make a tasty, but at the same time satisfying salad from eggplants. To prepare it you will need:
- Two white eggplants.
- A couple of tomatoes.
- Mayonnaise for dressing.
- A couple of cloves of garlic. The quantity can be increased for those who like it spicy.
- One head onions. If desired, it can be replaced with a more delicate white.
- Three chicken eggs.
- Salt and pepper to taste;
- Vegetable oil about 40 milliliters.
Onions and eggplants are peeled and then cut into small cubes. They should be placed in a frying pan with vegetable oil. Fry these ingredients until golden crust. However, to reduce the calorie content of the salad, you should add water to stew the vegetables. Please note that eggplant collects a lot of oil.
Eggs should be hard boiled, peeled and cooled until room temperature. This product is cut into cubes and sent to a salad bowl. Ready-made eggplants with onions are also sent here.
Tomatoes and garlic are cut into arbitrary pieces. They are placed on the cooled ingredients. Now add salt and mayonnaise. If desired, it can be replaced with sour cream or natural yogurt.
When serving, mix the salad and garnish with parsley leaves.
White eggplant is a good replacement for the usual plant variety. It allows you to avoid cleaning it or soaking it in salted water. You can use it not only as a side dish, but also in salads. It’s also worth stocking up on a couple of jars of salad for the winter so that you can enjoy it during this snowy period.
You can prepare many very simple and “quick” dishes from eggplants. If you want something spicy, tasty, but simple, “little blue” ones are better than all other vegetables. They are appropriate on everyday and holiday tables, as an appetizer and a light side dish.
Cooking eggplants in a frying pan will take a minimum of time. Even with the oil in which the vegetable is fried, the dish will turn out to be dietary, since the calorie content of eggplant is low. You can serve fried “blue ones” with meat, fish, poultry and even boiled cereals. They go well with vegetables, herbs and cheese.
Eggplant in a frying pan - general cooking principles
How to cook eggplants in a frying pan - tasty and fast? First of all, get rid of the bitterness characteristic of this vegetable. The skin of overripe fruits is bitter, so you need to either use young eggplants, or cut off the skin and additionally soak the eggplant pulp in salted water.
The fruits should be washed, cut off the skin, cut the peeled fruit into slices or cubes (depending on the recipe) and add salted water (a teaspoon of salt per half liter of water). After 20 minutes, drain the water, place the slices on a paper towel and pat dry. In addition to the fact that salt will draw out the bitterness from the vegetable, it will make the eggplants more elastic. When frying, slices treated in this way will absorb much less oil.
There is another way to remove bitterness. Season the sliced eggplants with a few generous pinches of salt and set aside for 15-20 minutes. Then rinse cold water, dry and use according to recipe.
Eggplants in a frying pan with garlic
One of the most successful combinations is fried spicy eggplant with garlic. How to cook eggplants in a frying pan - tasty and fast? You will need a minimum of ingredients and only half an hour of free time.
Ingredients:
Four medium eggplants;
Four cloves of garlic;
Two eggs;
Pepper and seasonings to your taste;
Seasonal fresh herbs to decorate the dish (parsley, basil, dill);
Oil for the frying pan.
Cooking method:
Cut the eggplants into circles and soak.
Dry with a paper towel.
Beat eggs with salt, black pepper, paprika or other seasonings to your taste. Dried dill and parsley are also good.
Dip the vegetable slices into the beaten eggs and place in the frying pan.
Fry for 4 minutes on each side.
Place the finished circles on a dry towel to absorb excess fat.
Grate the garlic cloves or pass through a press.
Chop fresh herbs finely.
Place the eggplants in a dish, grease each circle a small amount garlic gruel, sprinkle with herbs.
Eggplants in a frying pan with wild mushrooms
Cooking eggplants in a frying pan along with onions and mushrooms is not difficult. After just 30-40 minutes, you can serve the fragrant “blue” ones with onion and mushroom frying.
Ingredients:
Three young eggplants;
Two hundred grams of wild mushrooms (can be replaced fresh champignons or frozen honey mushrooms);
Three eggs;
Four cloves of garlic;
a bunch of dill (or a tablespoon of dried herbs);
Medium onion;
Pepper or a mixture of peppers, salt (to taste).
Cooking method:
Cut the onion into small cubes.
Chop the garlic very finely with a knife.
Prepare the eggplants by cutting them into cubes and washing off the bitterness.
Beat eggs with salt and pepper.
Place the eggplant cubes in the egg marinade and leave them for 40 minutes. Stir twice to coat the vegetables with the egg mixture.
Peel the mushrooms, wash quickly, cut into small pieces.
Heat a frying pan, add eggplant slices and fry, stirring, for five minutes.
Throw the mushrooms and onions into the frying pan and fry for another ten minutes, remembering to stir. Salt the roast to taste and add spices (optional).
Squeeze the garlic through a press.
Place the garlic in the frying pan with the prepared eggplants, close the lid, and turn off the heat.
After two minutes, the eggplants cooked in a frying pan can be served.
Garnish the dish in a plate with finely chopped herbs (fresh or dried).
Puffed eggplants in a frying pan with tomatoes
Juicy “blue” ones with wonderful sourness and a spicy garlic note – a real masterpiece culinary arts. However, you can cook eggplants in a frying pan - tasty and quickly - using this recipe without any difficulty. An interesting layout (in layers) makes the dish suitable for a holiday table.
Ingredients:
Five small eggplants;
Three tomatoes
Four garlic cloves;
One hundred grams of mayonnaise;
Oil for frying pan;
Greenery for decoration (optional).
Cooking method:
Cut the eggplants into slices, season with salt and dry.
Prepare garlic Sause: chop the garlic through a press or with a knife, mix it with mayonnaise.
Cut the tomatoes into slices.
Wash the greens and chop with a knife.
Fry the eggplants in hot oil until golden brown.
Place the circles on a wide flat dish in one layer.
Spread the sauce over the first layer and place the tomato slices on top.
Repeat layer of eggplant and tomatoes.
Chop the greens and decorate the dish.
Eggplants in a frying pan with cheese
Another delicious one holiday dish– rolls made from fried “blue” ones. How to cook eggplants quickly - tasty and fast? All you need is a little mozzarella and fresh tomatoes.
Ingredients:
Three medium sized eggplants;
Four tomatoes;
Two hundred grams of mozzarella (can be replaced with another type of cheese);
Four cloves of garlic;
Three hundred grams of a mixture of mayonnaise and garlic (taken in equal proportion);
Pepper, salt;
Not enough for frying.
Cooking method:
Cut the eggplants into thin slices, remove the bitterness.
In a hot frying pan, fry the eggplant slices on both sides.
Cut the cheese into small thin slices.
Chop the garlic.
Cut the tomatoes into small cubes.
Mix cheese and garlic with sour cream and mayonnaise sauce.
Place a spoonful of cheese-garlic mixture, a tomato cube on the tip of the fried eggplant plate, and roll everything into a roll.
Eggplants in a frying pan with Chinese sauce
Interesting recipe pan-fried eggplant with Chinese hot sauce created for lovers oriental cuisine. The dish can be eaten both cold and hot.
Ingredients:
Two large eggplants;
Four cloves of garlic;
Two tablespoons of starch;
A piece of fresh ginger (2-3 cm from the root);
Two teaspoons of sesame seeds;
Two hundred milliliters of soy sauce;
Two teaspoons of rice vinegar;
One star anise;
A tablespoon of sugar;
Half a teaspoon ground cinnamon;
Vegetable oil for frying;
Half a teaspoon of sesame oil.
Cooking method:
Peel the eggplants, cut into cubes, and soak in salted water.
Roll dried eggplants in starch.
Heat oil (3-4 tablespoons) and fry the cubes until golden brown.
Place the crispy eggplant pieces on a napkin to remove excess oil.
Prepare the sauce ( original name"suan")
Remove the skin from the ginger root and grate it on a fine grater.
Pour into the saucepan soy sauce, rice vinegar, add sugar, throw in spices and grated ginger.
Bring to a boil and reduce by half (it will take about fifteen minutes).
Strain the finished sauce, pour in a little sesame oil, whisk with a hand whisk and cool.
Sesame seeds fry in a dry frying pan (they should become golden).
Place the fried eggplant cubes on plates, sprinkle with sesame seeds, and pour over the sauce.
Eggplants in a frying pan with vegetables
It’s not difficult to cook eggplants in a frying pan in the company of traditional vegetables: cabbage, tomatoes, carrots, potatoes. The dish will be simple, light, low-calorie and very healthy. This great option lunch for fasting day.
Ingredients:
Three medium eggplants;
Three hundred grams of cabbage (you can use cauliflower instead of white cabbage);
Three tomatoes;
Large onion;
Three potatoes;
One medium carrot;
Vegetable oil.
Cooking method:
Cut the eggplants into large cubes, add salt and set aside.
Peel the potatoes and cut them into cubes of the same size.
White cabbage cut into squares (disassemble the colored one into small balls).
Heat a frying pan and fry it successively (separately) in oil: first the cabbage, then the potatoes, and finally the eggplants. Vegetables should be sufficiently fried, but not completely cooked (fry for 7-10 minutes). Place them in layers in a deep frying pan.
Grate the carrots on a fine grater, chop the onion as finely as possible.
Prepare onion and carrot frying.
Throw finely chopped tomatoes into the prepared frying pan and simmer for 15 minutes under a tight lid.
Pour the tomato-carrot sauce over the puffed main vegetables and simmer until fully cooked over low heat for 50-60 minutes.
Divide the stew into plates and serve.
Eggplants in a frying pan - tricks and useful tips
Eggplants should only be fried in hot oil. If it is not heated enough, the slices will stick to the bottom.
For frying in a pan, young eggplants with delicate skin are preferred. Such vegetables are less bitter, and it is not necessary to cut off the skin from them.
Overripe specimens are peeled in any case. To make it easier to remove, you can scald the “little blue” ones with boiling water.
If the body or tip of the eggplant is covered with dark, unsightly spots, this vegetable should not be eaten.
Fried eggplant absorb a large amount of fat, so be sure to blot them with napkins. If you use old, rancid or simply low-quality oil, you can ruin the taste and smell of eggplants.
All kinds of salads, appetizers, first and second courses and a variety of pastries - this is not the entire list of what can be prepared from eggplants. Simple eggplant recipes are a godsend for both festive feast, and for everyday life.
The inherent bitterness of the “blue” ones can be removed in several ways. Eggplants can be baked in the oven on a dry baking sheet and then peeled off. You can cut it in half, salt it and put it under pressure. But most often, the eggplants are cut, sprinkled with salt and allowed to stand for a while, and before cooking, the excess salt is washed off, or poured with salted water for 20-30 minutes and then squeezed out. All of these methods are equally good, so choose any one.
You will definitely like our simple recipes from eggplants. Choose according to your taste!
Snack rolls
Ingredients:
eggplants,
soft fatty cottage cheese,
garlic,
walnuts,
greenery,
mayonnaise,
salt.
Preparation:
Cut the eggplants lengthwise into wide slices 3-5 mm thick, add salt and leave for 30 minutes. Then rinse off the salt, dry the slices and fry in vegetable oil on both sides. Rub the cottage cheese through a sieve or mash with a fork. Chop the garlic, walnuts and herbs, add mayonnaise and stir until smooth. Grease the eggplant slices with the resulting mixture and roll into rolls. Instead of cottage cheese, you can use soft cottage cheese or a mixture of cottage cheese with finely grated cheese.
Appetizer of eggplant, tomatoes and cheese
Ingredients:
1 eggplant,
2 tomatoes
100 g cheese,
1 baguette,
2 eggs,
greenery,
salt,
vegetable oil.
Preparation:
Cut the eggplant and tomatoes into equal slices. Fry the eggplant slices in vegetable oil. Beat eggs with chopped herbs and salt. Cut the baguette into neat slices, dip each in the egg mixture and fry in vegetable oil. On each toasted piece of baguette, place a slice of tomato, then a thin slice of cheese and a slice of eggplant. Sprinkle everything with oil and bake in the oven for 7-10 minutes at 180ºC.
Eggplants with minced meat and cherry tomatoes
Ingredients:
2 eggplants.
300 g minced meat,
100 g cherry tomatoes,
100 g processed cheese,
¼ jar of olives,
1 tsp dried thyme,
Preparation:
Cut the eggplants diagonally into slices 2-3 cm thick and carefully cut out the flesh, leaving the bottom. Cut the pulp small cubes and fry together with the minced meat until cooked, add salt to taste, season with thyme and pepper. Cut the cherry tomatoes into 4 parts, cut the olives into thin rings, and cheese into small cubes. Stuff the eggplant slices with minced meat and top with cherry tomatoes, olives and cheese. Place the stuffed eggplant slices on a baking sheet greased with vegetable oil and bake in an oven preheated to 180ºC until golden brown.
Eggplant salad with chicken
Ingredients:
1 eggplant,
1 boiled chicken leg(200 g),
1 sweet pepper,
2-3 tomatoes,
½ red onion.
For refueling:
1 tbsp. soy sauce,
1 tsp adzhiki,
2 tbsp. lemon juice,
2-3 tbsp. vegetable oil,
greens, salt, black ground pepper- taste.
Preparation:
Cut a small eggplant into slices, sprinkle with salt and pepper and leave for 10-15 minutes. Then fry in vegetable oil on both sides until golden brown. Cut the legs and bell peppers into strips, tomatoes into slices, and onion into rings. Combine all the products prepared for the salad, pour over the dressing and let ready-made salad stand for 15 minutes. When serving, decorate the dish with herbs.
Warm vegetable salad with eggplants
Ingredients:
2 eggplants,
1 zucchini,
2 sweet peppers,
1 apple,
2 cloves of garlic,
1 bunch of greens,
vegetable oil, salt - to taste.
Preparation:
Cut eggplants, zucchini and apples into cubes, sweet peppers into large strips. Salt the eggplants, place on a baking sheet, pour in oil and bake in the oven for 10 minutes at 200ºC. Then add the peppers to the eggplants, pour oil on them and bake at the same temperature for 10 minutes. Then add apples, zucchini, pour oil again and bake for 10 minutes. Place the prepared vegetables in a salad bowl, sprinkle them with chopped garlic and herbs and add a little oil.
Eggplant baked with champignons
Ingredients:
400 g eggplants,
400 g champignons,
200 ml 20% cream,
50 ml dry white wine,
1 clove of garlic,
1 onion,
½ tbsp. thyme,
cheese,
vegetable oil.
salt, ground black pepper - to taste.
Preparation:
Cut the eggplants into slices, sprinkle with salt and leave for 15 minutes to release the bitterness. Then rinse and fry on both sides. Cut the champignons into pieces, fry in oil, add onion cut into rings, pour in the wine and let it evaporate. Pour cream over the mushrooms, reduce heat and simmer for 10 minutes. Salt and pepper to taste and add chopped garlic and thyme. Grease a baking dish with vegetable oil, place the eggplants in the shape of a flower, directing the petal plates from the center to the edges. Place champignons with sauce in the center of the flower, wrap the edges of the plates inward, sprinkle grated cheese on top and bake in an oven preheated to 180ºC for 20 minutes.
Chicken noodles with eggplant
Ingredients:
1 chicken breast.
100 g noodles,
1 carrot,
1 onion,
250 g eggplants,
2-3 tbsp. soy sauce,
basil greens,
vegetable oil,
salt, black and red ground pepper - to taste.
Preparation:
Fill in chicken breast 2 liters of water and cook over medium heat until tender. Then cut the finished meat into strips and strain the broth. Also cut carrots, onions and eggplants into strips and fry in vegetable oil until golden brown. Add chicken meat, soy sauce to the vegetables and simmer over low heat for 3-5 minutes. Add noodles to the boiling broth and cook over medium heat until half cooked. Then add vegetables and meat to it, add salt and pepper to taste and then cook everything together until the noodles are ready. When serving, sprinkle the finished dish with chopped basil.
Chicken and eggplant pie
Ingredients:
For the test:
225 g flour,
1 egg,
4 tbsp. vegetable oil,
2-3 tbsp. water,
salt, spices - to taste.
For filling:
2 eggplants,
1 sweet pepper,
2-3 tomatoes,
1 chicken breast.
For the sauce:
300 ml sour cream,
3 yolks,
200 g cheese,
1 clove of garlic,
greens - to taste.
Preparation:
For the dough, combine flour, beaten egg, vegetable oil, water, salt, add spices to taste and knead the dough. Wrap the finished dough cling film and place in the refrigerator for 30 minutes. Cut the eggplants into slices lengthwise and soak in cold salted water for 20 minutes, then fry on both sides. Cut the sweet pepper into cubes and lightly fry in the same oil in which the eggplants were fried. Cut the tomatoes into thin slices. Chicken fillet cut into small cubes and fry in a frying pan with almost no oil. To prepare the sauce, beat sour cream with yolks, add grated cheese, some herbs, chopped garlic and mix everything thoroughly. Roll out the dough along the diameter of the baking dish, place tomatoes, chicken, eggplants, sweet peppers on it in layers and pour everything over sour cream sauce. Bake the pie in an oven preheated to 200ºC for 30-40 minutes.
Ingredients:
250 g eggplants,
1 stack rice,
1 carrot,
1 onion,
1 sweet pepper,
12 cloves of garlic.
1 tsp adzhiki,
greens, salt, black and red pepper - to taste,
vegetable oil.
Preparation:
Cut the eggplant and pepper into cubes, the onion and carrot into thin strips. Rinse the rice, cover with salted water and leave for 15-20 minutes. Chop the garlic, fry in vegetable oil until golden brown and remove from the pan. Meanwhile, lightly fry the onions and carrots in garlic oil, then add the eggplants to them and fry for another 2-3 minutes. Then add sweet pepper and adjika, salt and pepper to taste and mix thoroughly. Place rice on top of this mass, pour salted water over everything so that the rice is covered by 1-1.5 cm of water, cover the dish with a lid and cook over low heat until the rice is cooked and the liquid is completely absorbed. Mix the finished pilaf well, let stand for 5-7 minutes, then sprinkle with chopped herbs and serve.
Scrambled eggs with eggplant
Ingredients:
4 eggs,
400 g eggplants,
100 g ham,
1 onion,
2 tbsp. butter,
100 g green peas,
salt, ground black pepper - to taste.
Preparation:
Cut the eggplants into thick slices, place them on a plate and, after salting, leave for 30 minutes, then fry in butter. Cut the ham into thin strips, dice the onion and fry everything in oil, add green pea. Mix the eggs with salt and ground pepper and pour this mixture over the ham, onions and peas. Divide the omelette into several parts, wrap fried eggplant in each part and serve.
Lavash roll with eggplant
Ingredients:
1 sheet of pita bread,
1 eggplant,
250 g cheese,
300 g canned tomatoes,
2-3 cloves of garlic,
cilantro, salt - to taste,
vegetable oil.
Preparation:
Cut the eggplant into slices and fry them on both sides until golden brown. Chop the garlic, fry in oil, then pour the tomatoes and juice into the pan and cook until thickened for about 15 minutes. Add chopped cilantro, salt, pepper and cool. Grate the cheese on a grater. Grease the lavash sheet tomato juice, place eggplants on it, sprinkle with cheese. Roll it into a roll, grease it on top butter and bake in the oven for 15-20 minutes at 190ºC.
Ingredients:
1 eggplant,
1 zucchini,
1 carrot,
2 onions,
2 sweet peppers (red and yellow),
2 tomatoes
1 tbsp. flour,
2 bay leaves,
4-5 black peppercorns,
salt, dill, parsley and cilantro - to taste.
Preparation:
Cut the eggplant and zucchini into slices, and the sweet pepper into strips. Pour boiling water over the tomatoes, remove the skin and cut the pulp into slices. Chop the onion and carrots into strips, fry in vegetable oil until half cooked, add eggplant and zucchini to them and cook for another 3-5 minutes. Then add sweet peppers and tomato pulp to the total mass and simmer over low heat for 2-3 minutes. Dissolve flour in half a glass cold water, pour over vegetables, add bay leaves, peppercorns, salt and season to taste, cover with a lid and simmer over low heat until the vegetables are cooked. 1-2 minutes before the end of stewing, add chopped greens to the dish.
Eggplant muffins
Ingredients:
200 g flour,
100 g butter,
2 eggs,
200 g sour cream,
1 packet of baking powder,
1 eggplant,
1 onion,
100 g chopped walnuts,
salt - to taste.
Preparation:
Finely chop the onion and fry it. Cut the eggplant into small cubes, add to the onion and fry. Beat the butter, eggs, sour cream, add a little salt and pepper and, adding flour and baking powder, mix well. Then in ready dough add chopped walnuts, fried eggplant with onions and mix again. Place the dough in small molds and bake until golden brown in an oven preheated to 180ºC for about 30 minutes.
Eggplant puff pastries
Ingredients:
500 g puff pastry dough,
4 eggplants,
1 onion,
2 cloves of garlic,
3-4 tbsp. vegetable oil,
3 tbsp. 30% cream,
3 tbsp. grated cheese
salt, oregano, ground black pepper - to taste.
Preparation:
Peel the eggplants and cut into small cubes. Chop the onion and garlic. In a frying pan, fry the onion until golden brown, add eggplant and garlic to it, stir, cover and cook, stirring, over medium heat. When the eggplants are almost ready, add oregano, cream and stir. After the cream has evaporated a little, add the cheese, stir and cool. Roll out the dough, cut into squares, place the filling in the middle of each and connect the edges of the dough over it. Bake the puff pastries in an oven preheated to 180ºC until golden brown.
Eggplant pancakes
Ingredients:
1 kg eggplants,
5 tbsp. flour,
1 pinch of soda,
1 pinch of red ground pepper,
¼ tsp. turmeric,
3 tbsp. chopped greens,
3 tbsp. water,
170 g mozzarella,
⅔ stack. semolina,
salt - to taste.
Preparation:
Cut the eggplants into slices, sprinkle them with salt and leave for 30 minutes. Mix flour, soda, turmeric, herbs, salt, ground red pepper in a separate bowl, add enough water to make a dough similar to thick sour cream. Cut the cheese into pieces and lightly fry. Place a piece of cheese on a slice of eggplant, cover with another slice of eggplant on top, dip in the prepared dough, roll in semolina and fry in vegetable oil on both sides until cooked.
Simple eggplant recipes will undoubtedly diversify your usual menu. And what eggplant preparations we have in store for you!
Bon appetit and new culinary discoveries!
Larisa Shuftaykina
