How to cook eggplant for the second dish. Baked eggplant with soft cheese and tomatoes

Eggplant today is affordable vegetable in any season. Although, of course, it is at the end of autumn that these vegetables are sold at the lowest prices. Then the question arises whether eggplant recipes are tasty and simple which ones to use to please yourself and your loved ones. Such recipes within the framework of this section are collected separately and presented in their diverse splendor.

When choosing a recipe, any one from our list, it is important to follow all the rules that are described and, at the same time, look clear step by step photos to accurately understand whether everything is done according to the rules. But, it is important to consider that eggplants must be soaked in salt water: even if this is not written in the recipe. For these vegetables, about this experienced housewives already know that a bitter taste is characteristic, salt helps to get rid of it.

It doesn’t matter if eggplant snacks or other photo recipes are being prepared, soaking is carried out according to the same principle. The vegetable must be cut as required by the recipe. The peel does not need to be removed: it is healthy and nutritious, and in the process of cooking it becomes soft and does not spoil the dish at all. Next, put the eggplant in water, which is slightly salted, for 20 minutes. After that, rinse the vegetable and then use it as indicated for the specific selected recipe.

Look at the photos of eggplant dishes, recipes quickly and tasty with photos whet your appetite and you want to quickly start the process of culinary creativity. Another important point to remember when cooking this vegetable is that it absorbs oil like a sponge. So, you need to use when frying or baking in the oven minimal amount oils. Otherwise, the whole dish will be spoiled by a characteristic oily aftertaste.

However, there is one secret here. After frying or another cooking option, you can put the eggplants on a paper towel (lay several layers) and wait for the paper to absorb excess fat. So mistake with

Oil will make it quick and easy to fix. Eggplant dishes: recipes easy in the oven, on the stove or even on the grill can be found within our website. All eggplant recipes are placed in a separate section in order to minimize the search and save the hostess time.

Cook eggplant dishes with us: quick and tasty recipes with photos are offered in this section in dozens of options. Choose exactly the recipe that you liked at this particular moment and just start creating.

24.12.2018

Ratatouille in a slow cooker

Ingredients: eggplant, zucchini, tomato, onion, Bell pepper, garlic, basil, oil, salt, pepper

Ratatouille - National dish France. Today I prepared a recipe for this amazing dish in a slow cooker.

Ingredients:

- 1 eggplant;
- 1 zucchini;
- 3-4 tomatoes;
- 1 onion;
- 1 sweet bell pepper;
- 3 cloves of garlic;
- 2-3 sprigs of basil;
- 70 ml. vegetable, olive oil;
- half tsp salt;
- a pinch of ground black pepper.

25.08.2018

Eggplant stewed with carrots, onions, tomatoes

Ingredients: eggplant, pepper, onion, tomato, carrot, tomato paste, garlic, sugar, salt, pepper, oil

Today we will prepare a simply amazing delicious dish - stewed eggplant with carrots, onions, tomatoes. The recipe is very simple and fast.

Ingredients:

- 4 eggplants,
- 3 bell peppers,
- 2 onions,
- 3 tomatoes,
- 1 carrot,
- 2 tsp tomato paste,
- 2 cloves of garlic,
- 8-10 rings of red hot pepper,
- 1 tsp Sahara,
- salt,
- ground black pepper,
- sunflower oil.

26.07.2018

Korean Quick Eggplant

Ingredients: eggplant, onion, bell pepper, carrot, garlic, parsley, seasoning for Korean carrots, vinegar, vegetable oil, salt, sugar

Such a salad appetizer is worth preparing for every housewife. Because it's very tasty. Juicy vegetables And spicy seasonings The perfect accompaniment to any meat or fish dish. Surprise your loved ones!

Required Ingredients:

- 2 kg of eggplant;
- 3 onions;
- 0.5 kg of bell pepper;
- 3 carrots;
- 1 head of garlic;
- a small bunch of parsley;
- some favorite spices;
- packaging of seasoning for Korean carrots;
- 150 ml of vinegar;
- 1 tbsp. vegetable oil;
- 1 tbsp. l. salt;
- 4 tbsp. l. Sahara.

26.07.2018

Georgian eggplant rolls

Ingredients: eggplant, walnuts, onion, vegetable oil, garlic, cilantro, parsley, black ground pepper, salt, water

A few nuts + a beautiful eggplant with "varnished" barrels + fragrant garlic and fresh herbs= intoxicatingly delicious eggplant rolls in Georgian style. Even a beginner can make snacks, so write down the recipe.

Let's start with the ingredients:

- 1 medium eggplant;
- 7-10 pcs. walnuts;
- 1 onion;
- 2-3 tbsp. l. vegetable oil;
- 1 small clove of garlic;
- a few sprigs of fresh cilantro or parsley;
- a little black ground pepper;
- a little salt;
- 1 tbsp. l. water.

11.07.2018

Odessa eggplant caviar

Ingredients: eggplant, pepper, tomato, onion, salt, vegetable oil

If you're looking for an eggplant caviar recipe, you've come to the right place! It is about her that we will tell you - in detail and step by step. We will cook caviar from baked vegetables, in Odessa style.

Ingredients:
- 2 pieces of eggplant of medium size;
- 1-2 pieces of large sweet pepper;
- 3-4 ripe tomatoes;
- 1 medium head of onion;
- salt to taste;
- 3-4 tablespoons vegetable oil.

27.06.2018

Eggplant with honey for the winter

Ingredients: eggplant, salt, garlic, oil, pepper, honey, vinegar, water

Ingredients:

- 800 grams of eggplant,
- 60 grams of salt,
- 4 cloves of garlic,
- 150 ml. vegetable oil,
- 3 pinches of ground pepper,
- 2 tablespoons honey,
- 100 ml. vinegar,
- 300 ml. water.

26.05.2018

Lamb stew in a cauldron with vegetables

Ingredients: lamb, onion, eggplant, pepper, salt, spice

Lamb is considered a delicacy meat. The best chefs they just love to cook lamb, as it is very tender and fragrant. Today we will cook delicious and hearty meal- lamb stew in a cauldron with vegetables.

Ingredients:

- 600 grams of lamb,
- 200 grams of onion,
- 200 grams of eggplant,
- 200 grams of bell pepper,
- salt,
- spices.

14.04.2018

Moussaka with potatoes and eggplant

Ingredients: minced meat, eggplant, potatoes, onions, cheese, tomato paste, milk, flour, butter

I suggest you cook a delicious casserole with minced meat, potatoes and eggplant. The recipe is simple, so you can easily cope with cooking.

Ingredients:

- 700 grams of minced meat,
- 1 eggplant,
- 3-4 potatoes,
- 1 onion,
- cheese,
- 1 tbsp tomato paste,
- 50 grams of milk,
- 1 tsp flour,
- 1 tsp oils.

05.04.2018

Eggplant caviar for the winter

Ingredients: eggplant, carrot, onion, garlic, tomato, pepper, tomato paste, sugar, salt, vinegar, oil

I suggest you prepare for the winter very delicious caviar from eggplant. I have detailed the recipe for you. so you shouldn't have any problems with cooking.

Ingredients:

- 400 grams of eggplant,
- 1 carrot,
- 1 onion,
- 4-5 cloves of garlic,
- 2 tomatoes,
- hot peppers,
- 2 tablespoons tomato paste,
- one and a half tablespoons Sahara,
- 1 tsp salt,
- 2 tablespoons vinegar,
- 100 ml. vegetable oils,
- 2 pinches of ground black pepper.

31.03.2018

Zucchini and eggplant salad for the winter

Ingredients: zucchini, eggplant, tomato paste, tomato juice, carrot, onion, pepper, sugar, salt, oil, vinegar, garlic

Prepare for the winter this very delicious salad from zucchini and eggplant. This salad can certainly be considered vitamin. In winter, you can open it to any dish.

Ingredients:

- 200 grams of zucchini,
- 200 grams of eggplant,
- 40 grams of tomato paste,
- one and a half glasses of tomato juice,
- 1 carrot,
- 1 onion,
- 2 sweet peppers,
- 1 tbsp Sahara,
- 1 tsp salt,
- 70 ml. vegetable oils,
- 2 tablespoons vinegar,
- 3 cloves of garlic.

30.03.2018

Eggplant with beans for the winter

Ingredients: eggplant, carrot, onion, pepper, bean, tomato juice, garlic, vinegar, oil, sugar, salt, paprika

I suggest you cook a very tasty winter preparation- eggplant with beans for the winter. I have detailed the recipe for you.

Ingredients:

- half a kilo of eggplant,
- 1 carrot,
- 1 onion,
- 1 sweet pepper,
- 200 grams of beans,
- 500 ml. tomato juice
- 4 cloves of garlic,
- hot peppers,
- 4 tablespoons vinegar,
- 80 ml. vegetable oils,
- 1 tbsp Sahara,
- 1 tsp salt,
- 1 tsp paprika.

30.03.2018

Peppers stuffed with mushrooms and vegetables in the oven

Ingredients: pepper, mushroom, zucchini, eggplant, carrot, onion, salt, spice, mayonnaise

And so, we take the Bulgarian pepper and stuff it with mushrooms and various vegetables. Thanks to this recipe, you can cook an awesome dinner from the simplest ingredients.

Ingredients:

- 1 bell pepper,
- 50 grams of champignons,
- 50 grams of zucchini,
- 50 grams of eggplant,
- 50 grams of carrots,
- 50 grams of onions,
- salt,
- spices,
- 1 tbsp mayonnaise or sour cream.

27.03.2018

Tartar eggplant for the winter

Ingredients: tomato juice, salt, sugar, vinegar, oil, eggplant, garlic, pepper

There are a lot of eggplant preparations for the winter, but I am sure that such eggplants are Tatar for the winter. Be sure to cook this delicious and easy-to-cook preparation.

Ingredients:

- a liter of tomato juice,
- 0.7 tbsp salt,
- a third of a glass of sugar,
- a third of a glass of vinegar,
- half a glass of vegetable oil,
- 600-700 grams of eggplant,
- head of garlic
- a pod of hot pepper.

27.03.2018

Eggplants like mushrooms for the winter

Ingredients: eggplant, dill, garlic, pepper, salt, sugar, vinegar, oil

From eggplant, you can cook both delicious dishes and harvesting for the winter. Today I have prepared for you a recipe for delicious eggplant mushrooms for the winter.

Ingredients:

- half a kilo of eggplant,
- bunch of dill
- 3 cloves of garlic,
- hot peppers,
- 1 tbsp salt,
- 1 tbsp Sahara,
- 4 tablespoons vinegar,
- 100 ml. vegetable oils.

02.11.2017

Vegetable stew in a slow cooker

Ingredients: zucchini, eggplant, onion, sweet pepper, salt, pepper, sunflower oil, plums, greens

Cooking in a slow cooker is so simple and easy! There are so many delicious meals that can be done in it. For example, vegetable stew with eggplant, peppers, zucchini and plums. Yes, yes, it is plums - they give the dish a special charm.

Ingredients:
- 2 eggplants;
- 2 zucchini;
- 1 bell pepper;
- 1 onion;
- 2-3 Hungarian plums;
- fresh herbs;
- vegetable (olive) oil.

All kinds of salads, snacks, first and second courses and a variety of pastries - this is not the whole list of what can be prepared from eggplant. Simple eggplant recipes are a godsend for both festive feast as well as for weekdays.

The inherent "blue" bitterness can be removed in several ways. Eggplant can be baked in the oven on a dry baking sheet and then peeled off. Can be cut in half, salted and put under oppression. But most often, eggplants are cut, sprinkled with salt and allowed to stand for a while, and before cooking, excess salt is washed off, or poured with salted water for 20-30 minutes and then squeezed. All of these methods are equally good, so choose any.

You will definitely like our simple recipes from eggplant. Choose to taste!

snack rolls

Ingredients:
eggplant,
soft fat cottage cheese,
garlic,
walnuts,
greenery,
mayonnaise,
salt.

Cooking:
Cut the eggplant lengthwise into wide slices 3-5 mm thick, 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. Grind garlic, walnuts and herbs, add mayonnaise and mix until smooth. Lubricate the eggplant slices with the resulting mass and twist into rolls. Instead of cottage cheese, you can use soft cottage cheese or a mixture of cottage cheese with cheese grated on a fine grater.

Appetizer of eggplant, tomatoes and cheese

Ingredients:
1 eggplant
2 tomatoes
100 g cheese
1 baguette
2 eggs,
greenery,
salt,
vegetable oil.

Cooking:
Cut the eggplant and tomatoes into equal slices. Fry 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. Place a slice of tomato on top of each slice of fried baguette, followed by a slice of cheese and a slice of eggplant. Drizzle everything with oil and bake in the oven for 7-10 minutes at a temperature of 180ºС.

Eggplant 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 herbs thyme,

Cooking:
Cut the eggplant diagonally into slices 2-3 cm thick and carefully cut out the flesh, leaving the bottom. Cut the pulp into small cubes and fry together with minced meat until tender, salt to taste, season with thyme and pepper. Cut cherry tomatoes into 4 parts, cut olives into thin rings, cheese into small cubes. Stuff eggplant slices with minced meat, top with cherry tomatoes, olives and cheese. Transfer the stuffed eggplant slices to a baking sheet greased with vegetable oil and bake in an oven preheated to 180ºС 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 adjika,
2 tbsp lemon juice
2-3 tbsp vegetable oil,
greens, salt, black ground pepper - to taste.

Cooking:
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 leg and sweet pepper into strips, slice the tomatoes, and cut the onion into rings. Combine all the products prepared for the salad, pour over the dressing and let ready salad stand 15 minutes. When serving, decorate the dish with herbs.

Warm vegetable salad with eggplant

Ingredients:
2 eggplants
1 zucchini
2 sweet peppers
1 apple
2 cloves of garlic
1 bunch of greens
vegetable oil, salt - to taste.

Cooking:
Cut eggplants, zucchini and apples into cubes, sweet pepper into large strips. Salt the eggplant, put it on a baking sheet, pour over with oil and bake in the oven for 10 minutes at a temperature of 200ºС. Then put the pepper to the eggplants, pour over with oil and bake at the same temperature for 10 minutes. Then add apples, zucchini, pour oil again and bake also for 10 minutes. Put 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 eggplant,
400 g champignons,
200 ml 20% cream,
50 ml dry white wine
1 garlic clove
1 onion
½ tbsp thyme
cheese,
vegetable oil.
salt, black ground pepper - to taste.

Cooking:
Cut the eggplant 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 slices, fry in oil, add the onion, chopped into rings, pour in the wine and let it evaporate. Pour cream over mushrooms, reduce heat and simmer for 10 minutes. Salt and pepper to taste and add minced garlic and thyme. Lubricate the baking dish with vegetable oil, put the eggplants in it in the form of a flower, directing the petal plates from the center to the edges. Put champignons with sauce in the center of the flower, wrap the edges of the plates inside, sprinkle grated cheese on top and bake in an oven preheated to 180ºС for 20 minutes.

Chicken noodles with eggplant

Ingredients:
1 chicken breast.
100 g noodles
1 carrot
1 onion
250 g eggplant,
2-3 tbsp soy sauce,
basil greens,
vegetable oil,
salt, black and red ground pepper - to taste.

Cooking:
Pour the chicken breast with 2 liters of water and cook over medium heat until tender. After that, cut the finished meat into strips, strain the broth. Carrots, onions and eggplants also cut into strips and fry in vegetable oil until golden brown. Add chicken to vegetables soy sauce and simmer over low heat for 3-5 minutes. Pour the noodles into the boiling broth and cook it over medium heat until half cooked. Then add vegetables with meat to it, salt, pepper to taste and then cook everything together until the noodles are ready. Ready meal Sprinkle with chopped basil when serving.

Pie with chicken and eggplant

Ingredients:
For 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 sauce:
300 ml sour cream
3 yolks,
200 g cheese
1 garlic clove
greens - to taste.

Cooking:
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 refrigerate for 30 minutes. Cut the eggplant 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 where the eggplants were fried. Cut the tomatoes into thin circles. Chicken fillet cut into small cubes and fry in a pan almost without oil. To prepare the sauce, beat sour cream with yolks, add grated cheese, a little greens, chopped garlic and mix everything thoroughly. Roll out the dough according to the diameter of the baking dish, put tomatoes, chicken, eggplant, sweet pepper in layers on it and pour everything sour cream sauce. Bake the cake in an oven preheated to 200ºС for 30-40 minutes.

Ingredients:
250 g eggplant,
1 stack rice,
1 carrot
1 onion
1 sweet pepper
12 cloves of garlic.
1 tsp adjika,
greens, salt, black and red ground pepper - to taste,
vegetable oil.

Cooking:
Cut the eggplant and pepper into cubes, onion and carrot into thin strips. Rinse 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, pepper to taste and mix thoroughly. Put rice on top of this mass, pour everything with salted water so that the rice is covered with water by 1-1.5 cm, cover the dish with a lid and cook over low heat until the rice is cooked until 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 eggplant,
100 g ham
1 onion
2 tbsp butter,
100 g green peas,
salt, ground black pepper - to taste.

Cooking:
Cut the eggplant into thick slices, put them on a plate and, after salting, leave for 30 minutes, then fry for 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 over the ham, onion and peas with this mixture. Divide the omelette into several parts, wrap the fried eggplant in each part and serve.

Lavash roll with eggplant

Ingredients:
1 sheet of lavash
1 eggplant
250 g cheese,
300 g canned tomatoes,
2-3 garlic cloves,
cilantro, salt - to taste,
vegetable oil.

Cooking:
Cut the eggplant into slices and fry them on both sides until golden brown. Chop the garlic, fry in oil, then pour the tomatoes with juice into the pan and cook until thickened, about 15 minutes. Add chopped cilantro, salt, pepper and set aside. Grate the brynza. Lubricate a sheet of pita bread with tomato juice, put eggplants on it, sprinkle with cheese. Roll into a roll, brush it with butter on top and bake in the oven for 15-20 minutes at a temperature of 190ºС.

Ingredients:
1 eggplant
1 zucchini
1 carrot
2 bulbs
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.

Cooking:
Cut the eggplant and zucchini into slices, sweet pepper into strips. Pour boiling water over the tomatoes, remove the skin and cut the flesh into slices. Chop onions and carrots into strips, fry in vegetable oil until half cooked, put eggplant and zucchini on them and cook for another 3-5 minutes. Then add bell peppers and tomato pulp to the total mass and simmer over low heat for 2-3 minutes. Dilute flour in half a glass cold water, pour vegetables, add bay leaves, peppercorns, salt and pepper to taste, cover and simmer over low heat until the vegetables are ready. 1-2 minutes before the end of the stew, add chopped greens to the dish.

Muffins with eggplant

Ingredients:
200 g flour
100 g butter,
2 eggs,
200 g sour cream
1 sachet of baking powder
1 eggplant
1 onion
100 g chopped walnuts,
salt - to taste.

Cooking:
Finely chop the onion, fry it. Cut the eggplant into small cubes, add to the onion and fry. Beat butter, eggs, sour cream, salt a little, pepper and, adding flour with baking powder, mix well. Then in ready dough add chopped walnuts, eggplant fried with onions and mix again. Spread the dough into small molds and bake until golden brown in an oven preheated to 180ºС for about 30 minutes.

Eggplant puffs

Ingredients:
500 g puff yeast 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.

Cooking:
Peel the eggplant and cut into small cubes. Chop the onion and garlic. In a frying pan, fry the onion until golden brown, put the eggplant, garlic to it, mix, cover and cook, stirring, over medium heat. When the eggplant is almost ready, add the oregano, cream and stir. After the cream has evaporated a little, add the cheese, mix and cool. Roll out the dough, cut into squares, put the filling in the middle of each and connect the edges of the dough over it. Bake puffs in an oven preheated to 180ºС until golden brown.

Eggplant fritters

Ingredients:
1 kg eggplant,
5 tbsp flour,
1 pinch of soda
1 pinch red ground pepper,
¼ tsp turmeric,
3 tbsp chopped greens,
3 tbsp water,
170 g mozzarella,
⅔ stack. semolina,
salt - to taste.

Cooking:
Cut the eggplant into circles, sprinkle them with salt and leave for 30 minutes. Mix flour, soda, turmeric, herbs, salt, ground red pepper in a separate bowl, add so much water to make a dough that looks like thick sour cream. Cut the cheese into pieces and lightly fry. Put a piece of cheese on an eggplant circle, cover with another eggplant circle on top, dip in the prepared dough, roll in semolina and fry in vegetable oil on both sides until cooked.

Simple eggplant recipes will no doubt diversify your usual menu. And what eggplant preparations we have in store for you!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Many housewives are thinking about how to cook eggplant. You can do this quickly and easily. The blue ones turn out delicious with any processing, and it takes a minimum of time to bring them to readiness. In addition, there are many interesting recipes.

How to cook eggplant

Blue ones are recommended to be consumed only after heat treatment, since when ripe, the toxin solanine accumulates in the fruits. This substance is the cause of the bitter taste of the vegetable. So that the nightshade does not taste bitter, salt the chopped fruit, after half an hour remove the liquid that came out in the process. Salt removes the toxin from the vegetable pulp. Thanks to the procedure, your eggplant dishes will turn out delicious. There are several ways to cook blue ones. They can be stewed, fried, baked, made into a salad component.

How much to fry in a pan

There are several options for how to cook blue ones in a pan:

• If you are going to fry the circles or plates until golden, you will need 2-3 minutes. to each side.
• Breaded cooking involves a similar roasting period.
• You can bring the vegetable in batter to readiness in 3-5 minutes.
• When cooking, for example, saute, you need to know how much to stew eggplant in a pan. This process will take 10-15 minutes.

What to cook from eggplant quickly and tasty

Recipes different dishes help you cook eggplant deliciously. Try a vegetable with:

• cold and hot snacks;
• salads;
• soups;
• vegetable side dishes.

Snacks

One of the options for easy-to-prepare foods is an eggplant appetizer. In cooking, there are many such recipes with photos. The composition of the blue dish may include other vegetables, cheese, sour cream, minced meat. Snacks need to be fried or baked. You can replace meat with blue ones by adding mushrooms to get a delicious julienne. Many recipes with photos will help prepare the product, decorate the festive table.

For the winter - cooking recipes

Eggplant dishes for the winter will help to keep blue ones for a long time. There is a huge scope for culinary fantasy. Nightshade fruits can be made a component of delicious canned salads. If you add marinade, you can prepare large pieces together with other vegetables. To make stewed blue ones in a slow cooker in winter, they should be cut into cubes, placed in a bag and frozen, it is allowed to use a dried vegetable.

Garnish

Eggplant main dishes are prepared using other ingredients:

• meat;
• minced meat;
• vegetables: zucchini, tomatoes, garlic;
• cheese.

eggplant recipes

Blue ones occupy one of the main places on the table of many families. Eggplant recipes with photos exist in large numbers. Experienced chefs recommend cooking:

• snacks;
• salads;
• soups;
• conservation;
• second courses.

Salad Vkusnotishcha for every day

• Cooking time: 3 hours.
• Servings: 2-3 persons.
• Calories: 61 kcal.
• Destination: for lunch / dinner.
• Cuisine: European.

Eggplant salad Vkusnotishcha is prepared easily, from simple ingredients. They can be found in the kitchen or in the store without much difficulty. A dish of vegetables comes out tender, juicy and tasty. The use of sour cream instead of mayonnaise as a dressing will help reduce its calorie content. You can serve the product for a holiday or for a family table for dinner. His delicate taste like adults and children.

Ingredients:

• little blue ones - 1 pc.;
• mayonnaise - 2 tbsp. l.;
• tomato - 1 pc.;
• garlic - 1 clove;
• greenery;
• cheese - 100 g;
• egg- 1 PC.

Cooking method:

1. The eggplant needs to be baked first. Make a few cuts in the vegetable, salt. Leave in water for 2 hours. Bake the fruit in an oven preheated to 180 degrees for 30 minutes.
2. Peel the prepared vegetable, chop, put in a salad bowl. Do the same with the tomato.
3. Boil the egg, finely chop, chop the garlic. Place the components to the blue ones.
4. Mix the ingredients with mayonnaise, sprinkle with grated cheese and chopped herbs on top.

Baked eggplant

• Cooking time: 50 minutes.
• Number of servings: 10-12 persons.
• Calories: 57.7 kcal.
• Purpose: for dinner / holiday.
• Cuisine: European/vegetarian.
• Difficulty of preparation: easy.

Baked eggplant is suitable for those who are on a diet. The main components of the product contain many useful substances. Oven cooking is a gentle cooking option that preserves a large number of properties. The combination of blue and tomatoes looks very beautiful in appearance, so the dish is suitable for a festive table. Such a culinary union of products is distinguished by juiciness and excellent taste.

Ingredients:

• garlic - 4-5 cloves;
• eggplant - 2 pcs.;
• cheese - 0.2 kg;
• salt;
• tomatoes - 4-5 pcs.;
• greenery;
• vegetable oil;
• ground black pepper.

Cooking method:

1. Cut blue ones into circles, salt on both sides, leave for a few minutes to remove bitterness.
2. Using a special press, chop the garlic, put it on a saucer. Pour a little boiling water into a bowl, mix well. Lubricate the eggplant slices with the resulting liquid.
3. Grate the cheese, cut the tomatoes into thin round slices.
4. Put on a baking sheet, which must first be covered with parchment and greased with oil, layers of all the ingredients: eggplant, cheese, tomato, cheese chips again. Salt and pepper the dish.
5. Bake should be 25 minutes. at 180 degrees.

Fried with garlic

• Cooking time: 1 hour.
• Servings: 3-4 persons.
• Calories: 64 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

For lovers of spicy or savory dishes you need to know how to cook eggplant with garlic. Small rolls will great snack suitable for any table. It is very easy to make, you need a minimum of products and time. However, the apparent simplicity does not make the dish less tasty. Garlic gives an interesting spicy shade of blue. Twigs of greenery will make beautiful appearance snacks.

Ingredients:

• green onion - 150 g;
• basil - 1 tsp;
• eggplant - 1000 g;
• dill - 1 bunch;
• salt - 1 pinch;
• garlic - 7-8 cloves;
• vegetable oil - 1 tbsp.;
• cilantro - 1 tsp

Cooking method:

1. Rinse the blue ones, cut them into thin slices along.
2. Finely chop the greens, add the garlic crushed under the press.
3. Rinse the eggplant fruits again, dry with paper towels. Fry the vegetable on both sides in vegetable oil, spending 1-2 minutes each. for each.
4. At the tip of each fried slice, place a little herb and garlic filling. Roll the blanks into a roll. This dish should be served cold.

Breaded

• Cooking time: 60 minutes.
• Number of servings: 4-5 persons.
• Calories: 148 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

If you want to make a tasty and easy-to-prepare appetizer, pay attention to eggplant in batter. The recipe will do for any hostess, it is very convenient in a situation where guests are on the doorstep, but there is nothing to treat them with. In just half an hour you will receive wonderful dish which will not leave anyone indifferent. Appetizer suitable for use with side dishes or with some alcoholic drinks.

Ingredients:

• flour - 6 tbsp. l.;
• sunflower oil - 250 g;
• little blue ones - 2 pcs.;
• eggs - 2 pcs.;
• salt.

Cooking method:

1. Cut blue fruits into rings, soak for 10 minutes. Then, the pieces should be dried. Fry them in a pan with oil, season with salt and pepper.
2. The next step, how to cook the dish, is to create a batter. Beat eggs, pour in 50 ml of water, gradually add flour and salt. Mix all ingredients.
3. Dip each vegetable slice into the egg mixture. Then, you should put the workpiece in a pan with vegetable oil, fry until cooked.

With Chiken

• Cooking time: 1 hour.
• Servings: 3 persons.
• Calories: 110 kcal.
• Purpose: for dinner.
• Cuisine: European.

Chicken with eggplant in the oven - delicious and hearty product, which is suitable for dinner after a working day, as it is both dietary and nutritious. You can use such a dish as an independent one or supplement it with side dishes: rice, potatoes, buckwheat. Cooking can take place in different forms: fans or boats.

Ingredients:

• chicken thighs - 3 pcs.;
• salt;
• cheese - 80 g;
• ground black pepper;
• little blue ones - 3 pcs.;
• oregano;
• tomato juice - 250 ml;
• vegetable oil;
• onions - 1 pc.;
• garlic - 2-3 cloves.

Cooking method:

1. Onions must be peeled, chopped into small cubes. Cut the chicken meat into small pieces.
2. The blue ones should be cut along to the tail so that the fruits begin to resemble a fan. Rub them with salt inside, leave for half an hour.
3. Put a frying pan on the fire, heat up vegetable oil. Saute chopped onion until translucent. Add chicken, cook until white, pour in tomato juice. The meat must be stewed until the liquid evaporates. Juice should be poured twice.
4. Place chopped garlic in the resulting mass, add salt and pepper. Mix ingredients, cook 5 minutes.
5. Line a baking sheet with foil. Remove the blue ones from excess moisture by blotting with a paper towel. Put them on a baking sheet, pour vegetable oil, slightly straightening the cuts.
6. Bake vegetables for 25 minutes. In the finished fruits, place the filling between the slices, season with oregano. Sprinkle with cheese chips on top. Return the dish to the oven for 10 minutes to brown the cheese.

sandwiches

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calories: 113 kcal.
• Purpose: breakfast / snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Eggplant sandwiches will great option for breakfast. A vegetable, according to its taste and nutritional value, can replace sausage or other meat products. You can use the tomatoes on the list if you wish to add juiciness. Bread is recommended to be fried in butter, as this gives ready-made sandwiches an interesting rich taste.

Ingredients:

• egg - 1 pc.;
• cheese - to taste;
• loaf - 6 slices;
• butter - for frying;
• tomatoes - 1-2 pcs.;
• eggplant - 2 pcs.;
• garlic - 2 cloves;
• salt;
• greenery.

Cooking method:

1. Whisk eggs with salt. Soak the bread slices with the mixture. Fry the croutons in butter on both sides for medium browning.
2. Cut blue ones into thin slices, salt for 30 minutes. Then, remove the liquid with paper towels. Place them in a skillet, fry until golden brown.
3. The next step, how to cook sandwiches, make the filling. Rub the cheese with garlic using a fine grater.
4. Place the eggplant on the bread slices, sprinkle with the cheese-garlic mixture on top. Place in microwave until cheese is melted. Garnish with a slice of tomato when serving.

With chicken breast and tomatoes

• Cooking time: 1 hour.
• Servings: 1-2 persons.
• Calories: 122 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

A good way to cook eggplant with tomatoes is to bake chicken fillet with them. To make the recipe healthy and dietary, replace mayonnaise light sour cream. Such a dish will not be out of place in the festive and everyday menu. Breast with vegetables comes out very tender, juicy, with a rich taste. You can cook it in batches, or take more ingredients and bake it on a large baking sheet.

Ingredients:

• mayonnaise - 1 tbsp. l.;
• cheese - 70 g;
• chicken breast - 1 pc.;
• eggplant - 1 pc.;
• garlic - 1 clove;
• tomatoes - 1 pc.;
• seasoning for chicken - 10 g;
• parsley - 10 g;
• vegetable oil - 1 tbsp. l.

Cooking method:

1. First you need to prepare the vegetable components. Blue ones should be cut into thin plates, tomatoes - in circles. Finely chop parsley and garlic.
2. Fry the blue plates in a frying pan with a grill function for 4 minutes. from each side. Lay half of the ingredient overlapped inside the baking dish. Lubricate the bottom of the container with vegetable oil.
3. Cut the chicken fillet along the thick edge, unfold, beat off, season with pepper, salt and chicken mixture. Place the meat on top of the eggplant, cover with the rest of the vegetable. Brush with sour cream.
4. Arrange the tomato slices on a platter, sprinkle with garlic and parsley. Cheese grate or cut into thin slices. Lay the ingredient on top of the previous layers.
5. Put the mold in the oven, preheated to 170 degrees, for half an hour.
6. Serve a quick and tasty dish in portions.

cold appetizer

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content: 80 kcal.
• Purpose: on the festive table.
• Cuisine: European.
• Difficulty of preparation: easy.

A cold eggplant appetizer is always relevant for a festive table. One such dish is peacock tail". The main advantage of the delicacy is in its beauty. Food that looks like this is suitable for a Christmas or New Year celebration, anniversary. If you are in doubt about what to cook with eggplant, use this recipe. Your guests will be delighted.

Ingredients:

• Feta cheese - 0.2 kg;
• tomatoes - 4-6 pcs.;
• little blue ones - 4 pcs.;
• sour cream - 2-3 tbsp. l.;
• olives - ½ cans;
• salt;
• garlic - 2-3 cloves;
• cucumbers - 2-3 pcs.;
• vegetable oil;
• dill.

Cooking method:

1. Cut the main ingredient into oval pieces. Sprinkle them with salt, leave for 30 minutes. Rinse with water to stop the vegetable from being bitter. Dry the product and put on a baking sheet, greased with oil. Bake for 15 minutes at 200 degrees.
2. The next step, how to prepare a snack, will be the filling. Mix feta cheese with sour cream and crushed garlic.
3. Cut the cucumbers and tomatoes into circles, divide the olives into 2 parts lengthwise.
4. On each cooled baked oval, spread a small amount of toppings, put a tomato on top. Then, you will need to add the cheese-sour cream mixture and cucumber again. final touch will be a piece of olive, put on a drop of mass from Feta.
5. Beautiful design appetizer "Peacock's tail" will receive if you lay it out on an oval dish, garnished with dill.

In the oven with cheese

• Cooking time: 45 minutes.
• Servings: 2 persons.
• Calories: 166 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Eggplants in the oven with cheese are both savory and tender. Baking such yummy is not difficult for any hostess. The taste of the eggplant dish is so attractive that even a child will like it. You can bake the product in a large form or several small ones. In the first case, when serving, divide the food into portions. regular cheese can be replaced with cheese, then the appetizer will become even more tender.

Ingredients:

• cheese - 60 g;
• vegetable oil - 1 tsp;
• eggplant - 1 pc.;
• salt;
• tomatoes - 1 pc.;
• garlic - 2 cloves;
• sour cream - 2 tbsp. l.

Cooking method:

1. Cut the blue ones into thin circles, salt. Chop the tomato into small cubes. Grate cheese and garlic cloves on a grater with small holes.
2. Take a deep bowl, mix tomatoes, cheese and garlic inside, put sour cream. Mix all ingredients.
3. Grease the bottom of the baking dish with butter, lay the eggplant and dressing with cheese and tomato in layers, alternating them.
4. Baking an eggplant dish inside an oven heated to 180 degrees will take about half an hour.
5. This appetizer is prepared quickly and comes out delicious hot and cold.

in Korean

• Cooking time: 9 hours.
• Servings: 8-10 persons.
• Calories: 109 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: medium.

Korean eggplant - a snack that has spicy taste and spicy aroma. Based on these properties, the dish is also called Georgian. It can be stored for the winter or tested in a few hours. Food goes well with any side dish, but especially delicious culinary product will appear in alliance with potatoes (mashed potatoes). A pleasant pointy taste will appeal to any gourmet, it will give dishes new shades.

Ingredients:

• carrots - 250 g;
• onion - 250-300 g;
• eggplant - 1000 g;
• seasoning for Korean carrot- 1 tsp;
• Bulgarian pepper - 250 g;
• sugar - 4 tbsp. l.;
• hot pepper - 1 pc.;
• garlic - 25 g;
• salt - 2.5 tbsp. l.;
• vinegar 9% - 50 ml;
• coriander - 1 tsp

Cooking method:

1. Wash and dry the blue ones. Grind the fruits into thin strips, salt for 60 minutes.
2. bell pepper cut into long strips, onion into half rings, grate the carrot.
3. Drain the liquid that stands out from the eggplant, squeeze the pieces of vegetable. Put in a pan, fry until golden brown.
4. Mix all vegetables in a bowl. Add chopped hot peppers and garlic. Season with spices, mix. Leave for 4-5 hours, repeating the mixing several times.
5. Put the salad inside the jars for the winter, cover with lids that need to be boiled beforehand.
6. Take a saucepan, cover its bottom with a linen cloth. Place jars of salad on top of napkins. Pour water so that it reaches the bulges of the vessels, wait for it to boil, sterilize the jars for 20 minutes.
7. Roll up the containers with lids, turn them upside down, cover with a warm blanket until they cool completely.
8. For storage, the eggplant dish is left in a cool place.

Video

A vegetable stranger than eggplant is hard to imagine. One unrealistic purple color is worth something! European travelers first encountered the eggplant during tourist-exploratory-exploratory visits to India.

And some excessively zealous researcher found out that the ancient Greeks, who also saw eggplants in their own gardens more than once, called the purple fruit “the apple of madness” and were sure that, having burst from the belly of blue fruits, you can easily damage your mind. Europeans decided to try eggplants only after America was discovered. The fact is that travelers from Europe saw that American Indians grow eggplants and eat purple fruits with pleasure, without losing their minds.

There is a legend that a Turkish imam fainted after tasting an eggplant dish for the first time. It seems like the food turned out to be so tasty that the impressionable Turk lost consciousness from an excess of feelings.

Eggplants contain a certain amount of vitamin C, which can protect us from colds and infections, and although eggplant is far from lemons or blackcurrants in terms of the amount of ascorbic acid, an additional portion of this vitamin is unlikely to be superfluous for your body. In addition, eggplant fruits contain a lot of B vitamins, which not only strengthen nervous system and fight depression and insomnia, but also help our skin absorb moisture quickly, which means it saves your face from early wrinkles. In addition, the substances contained in eggplant restore skin tissue and even promote wound healing.

Eggplants are rich in manganese, iron and zinc, so blue fruits are recommended for anemia. Eggplants are also useful for those who have problems with the heart and blood vessels, because eggplants contain substances that can lower cholesterol levels in the body. In addition, potassium salts present in eggplant fruits improve heart function and help remove excess fluid from the body, so eggplant is useful for older people suffering from cardiovascular diseases, especially with edema caused by heart disorders.

And nutritionists consider eggplant almost the best food for those who want to part with extra pounds. One hundred grams of it valuable vegetable contains only 28 kcal, in addition, eggplants are rich in fiber, which is able to remove toxins and excess fluid from the body. The only “but”: when fried, eggplant easily absorbs oil, so the final eggplant product may be too oily. We will open for you little secret: Eggplants will absorb less oil if the sliced ​​\u200b\u200bcircles are dipped in cold water for 10 minutes.

When buying eggplant, you should give preference to young fruits. The fact is that eggplants contain a substance called solanine, which explains their slightly bitter taste. There is quite a lot of solanine in overripe fruits, and since large quantities this substance can cause irritation of the esophagus and stomach problems, it is better to choose younger eggplants. You can determine the "age" of an eggplant by its skin and stalk. The brown stalk indicates that the fruit has been plucked for a long time, on fresh eggplant there are no brown spots, and it is not soft and slippery, and the skin should not be wrinkled and dry. If you are still not sure that you made the right choice, just in case, hold the purchased eggplants in a 3% solution of salt water - this way a significant part of the solanine is extracted.

Eggplants are very tasty vegetables that appear on the tables of the inhabitants of our country in the middle of summer. Eggplants are high nutritional value they contain a lot of fiber, useful minerals, and vitamins. Especially these vegetables are rich in potassium and folic acid - those substances that have a positive effect on the functioning of the heart and blood vessels. But above all, we love to eat eggplant for its characteristic taste and pleasant aroma.

Nowadays, eggplant dishes are very popular in the cuisine of many countries of the world. There are many different recipes cooking dishes from these vegetables, eggplants can be boiled, fried, baked in the oven, stewed, caviar, salted and pickled snacks are prepared from them. Cooking various dishes from eggplant, as well as the preparation of dishes from all other vegetables, depends on the skill and imagination of the cook. Eggplant can be cooked as a delicious and light salad, and more complex dish, which can be presented even to the royal table.

In the eggplant season, after the usual vegetable stew and eggplant caviar I want at least some variety in cooked dishes. But how to cook eggplant so that you do not 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 for how to cook delicious eggplant. And the simplest and at the same time delicious recipe These are eggplant fried with garlic. Such is vegetarian dish from eggplant will be a very tasty snack, in addition, it is very useful for our body.

Ingredients of the dish:

• - 2 eggplants,
• - bunch of parsley
• - sunflower oil,
• - 3 cloves of garlic,
• - flour for breading
• - 150 grams of mayonnaise.

Cooking:

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 during frying they absorb less oil.

In the meantime, eggplant with salt will infuse, you can peel the garlic cloves. Then the peeled garlic should be finely chopped with a knife on a cutting board. Rinse the parsley in water, dry a little from the water and chop finely.

During this time, the eggplant should release juice, which must be drained. Put the pan on the fire and add sunflower oil to it. Each eggplant slice must be breaded in flour. Breaded eggplant slices must be fried on both sides until fully cooked.

Put all the fried ones on a plate, in the same way you need to fry all the other eggplants. Put finely chopped garlic on each fried eggplant slice, and pour eggplants with mayonnaise on top. For extra taste and sprinkle eggplant decorations with chopped herbs.

How to cook eggplant caviar

Eggplant caviar is one of the healthiest and most delicious snacks. They love to eat it for its divine aroma and taste, and nutritionists recommend eating eggplant caviar, high in fiber and potassium, and also for low calorie. Eggplant caviar turns out to be very tasty and can be served as hot or even cold appetizer, or you can prepare eggplant caviar for the winter.

Ingredients of the dish:

• - 300 grams of bell pepper,
• - 3 kilograms of eggplant,
• - 300 grams of tomatoes,
• - 300 grams of onion,
• - 12 cloves of garlic,
• - 100 grams of vegetable oil,
• - basil, cilantro or parsley greens,
• - sugar to taste.

Cooking:

Rinse all the eggplants and cut each vegetable into two parts, put them on a baking sheet pre-greased with sunflower oil. Bake the eggplant in a preheated oven for twenty-five minutes.

Let each baked eggplant cool slightly and carefully remove the skin from them. Finely chop all the flesh from the peeled eggplants with a knife. Peel the onion from the skin and chop it finely enough with a knife.

Wash the sweet pepper, remove all seeds from it, also cut it small cube. Remove the skin from each tomato, chop them in a blender or grate them. Heat sunflower oil in a thick-walled dish, after heating, put all the onions in it and continue to fry for two minutes. Then add all the chopped peppers to the onion, fry for five minutes, stirring all the time.

Add the pulp of chopped eggplant to the vegetables, continue to simmer all the contents, stirring all the time for seven minutes. Peel all the garlic cloves and put it through a press. Rinse the greens, dry them a little and chop them finely enough. Add garlic, a little sugar, pepper and salt to the eggplant. Simmer the vegetables for another seven minutes. Serve the eggplant hot, or place the caviar in sterilized jars and screw on the lid.

How to cook eggplant in the oven with vegetables

The eggplant itself is very delicious vegetable, but if you combine it with tomatoes, then as a result you will get not only a tasty, but also a very healthy dish. Eggplant baked in the oven with vegetables is very beautiful summer dish to cook which you need eggplant, tomatoes, sweet peppers and cheese. Let's learn how to cook eggplant with tomatoes.

Ingredients of the dish:

• - 4 medium eggplants,
• - 2 carrots,
• - 3 onions,
• - 3 cloves of garlic,
• - 2 fresh tomatoes,
• - fresh dill and parsley.

Cooking:

Rinse the eggplants under water and remove the tail from each, cut each eggplant into circles no thicker than 0.5 cm wide. Put the chopped eggplants in a deep bowl, sprinkle them with salt and leave for a while in this form. After about twenty minutes, rinse the vegetables in clean water, put them on a towel so that all the liquid is drained from the eggplants.

Peel the carrots from the skin 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 skins peel off from them. Then cut the tomatoes into fairly thin rings.

Peel the onion from the husk, rinse and chop very finely. Do the same with garlic. Fry the carrots in hot vegetable oil until golden brown, then add chopped garlic and onions. Pass the vegetables on the fire for five minutes, salt a little to taste.

Lubricate a baking sheet with vegetable oil, put all the eggplants into it, cover with foil on top and place in the oven for twenty minutes so that they are well baked.

Then you need to get, turn each eggplant on the other side.

After this time, the foil must be removed, put 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, place back in the oven for ten minutes. Put the prepared eggplants in plates and garnish with herbs.

How to cook stuffed eggplant

These vegetables are perfect for a capacious container for various fillings. That's why a dish like this stuffed eggplant can be found in different cuisines peace. Let's find out how to cook eggplant with minced meat.

Ingredients of the dish:

• - 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.

Cooking:

Rinse the eggplants and cut them in half lengthwise. From each half, carefully cut almost all the flesh 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 eggplant pulp must be cut into small cubes, salt and also leave them for about twenty minutes. All the resulting juice must be drained from the eggplant, rinse a little in clean water. Put the boats on a baking sheet greased with small refined, brush each eggplant with oil with a cooking 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, dip it in a bowl for a couple of seconds. hot water, remove all the skin and cut into very small cubes. Peel the onion and cut it very finely, also peel the garlic and chop finely with a knife. Rinse the prepared greens and dry a little, chop finely with a knife.

Heat the pan with the addition of oil, add all the finely chopped eggplant pulp, continue to fry until soft. After that, the fried eggplants need to be transferred to a separate bowl. Add the chopped onion to the pan and season with a little salt to taste, continue to fry until soft.

Then you need to add chopped garlic and continue to fry for one minute. Add garlic and onion to the bowl with the fried eggplant pulp. Put 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 up large pieces.

Add all the fried vegetables, chopped tomatoes and greens to the pan to the minced meat. Pepper and salt the filling to your liking. Fill the eggplant “boats” with the filling, and pour sour cream or mayonnaise on top, sprinkle with grated cheese. Bake eggplant in the oven for thirty-five minutes. The finished dish can be served at the table with fresh herbs and vegetables.

How to cook eggplant in a slow cooker

In such a useful device as a slow cooker, you can cook many different delicious dishes, and these include vegetable sauté from eggplant. This is very healthy vegetables, which has useful composition minerals and vitamins. Learn how to cook eggplant sauté in this recipe.

Ingredients of the dish:

• - 3 sweet peppers,
• - 3 eggplants,
• - 2 pieces of carrots,
• - 2 cloves of garlic,
• - 4 tomatoes,
• - 1 onion,
• - 5 grams of sugar,
• - salt to taste.

Cooking:

Rinse and cut large pieces eggplant: quarters, halves or circles. Sprinkle with salt and let steep to remove all the bitterness from the eggplant. When the vegetables start up the juice, it must be drained.

Rinse the bell pepper, remove the seeds and cut it into half rings. Cut the tomatoes into circles, peel the carrots and cut them into large pieces. Finely chop the peeled garlic and onion. Pour vegetable oil into a slow cooker and add chopped vegetables there, 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 meals from vegetables, especially eggplant stew. Ready stew can be served as self-dish or how vegetable garnish to meat or fish dishes. Learn how to quickly cook eggplant.

Compound:

• - 500 grams of eggplant,
• - 400 grams of zucchini,
• - 2 onions,
• - 1 carrot,
• - 3 sweet peppers of different colors,
• - 2 tomatoes,
• - 1 tablespoon of flour.

Cooking:

Peel the eggplant from the skin, cut 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 peppers, chopped into strips, as well as chopped tomatoes without skin.

Mix all the contents, add bay leaf, peppercorns to the vegetables and continue to simmer the dish under a closed lid over low heat. A few minutes before the final cooking, add a pinch of sugar and a little greens to taste. Simmer everything until the vegetables are fully cooked. Now you have learned how to cook eggplant 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 perfect for a festive 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.

Cooking:

Rinse the eggplants, remove the stalk and cut each lengthwise into four plates, but try not to cut to the end, rub them with pepper and salt, set the vegetables aside for 30 minutes.

Peel two tomatoes from the skin and cut them into cubes. Lightly fry the tomatoes in vegetable oil, add lemon juice, pepper, salt. Squeeze the peeled garlic into the tomatoes through a press. Simmer the tomatoes until the state of the sauce for five minutes.

Put the eggplants in a dish, put chopped tomatoes and a piece of cheese in each cut. Leave a small amount of cheese.

And put the tomato sauce on top of the eggplants, bake them in the oven for twenty minutes. Top the eggplants with the remaining shredded cheese and place in the oven for a while until the cheese is completely melted.

How to make eggplant moussaka

Moussaka is delicious casserole from eggplant, which are layered with minced meat, poured over 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 spoons of tomato paste,
• - 230 grams of cheese,
• - 2 tablespoons of flour.

Cooking:

Peel the onion from the husk, 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 is glassed from them. Peel the potatoes, boil until half cooked in water with salt, after which the potatoes must be cooled and cut into small circles.

Lightly fry the flour in a pan, after a few minutes add cream, salt to taste and boil a little. Lay the eggplant in layers on a baking sheet. chopped meat and potatoes, pour over the sauce and sprinkle with cheese on top. Bake the moussaka in the oven until you get a nice crust. Bon appetit!

How to cook eggplant rolls

very original and tasty snack- these are eggplant rolls that cook very quickly and can be served on a daily or festive table.

Compound:

• - 2 eggplants,
• - 150 grams of ham,
• - 150 grams of carrots,
• - 300 grams of tomatoes,
• - sunflower oil.

Cooking:

To know how to properly cook eggplant, wash these vegetables and cut them into fairly thin plates no more than five millimeters thick. Salt the eggplant, leave it like this for about thirty minutes, then rinse well in water.

Finely dice the tomatoes, chop the carrots with a grater. Fry the carrots until half cooked in vegetable oil, add tomatoes, salt to it and continue to fry until cooked, cool slightly.

Cut the ham into small pieces. Fry all eggplant slices in vegetable oil until golden brown. Transfer them to the surface of a paper towel, blot gently to remove any excess oil.

Spread over fried eggplant vegetable stuffing and one slice of chopped ham. Gently roll the eggplants with the stuffing into rolls, secure with a toothpick or skewer, decorate with herbs on top.

How to cook "Teschin tongue" from eggplant

Ingredients of the dish:

• - 4 kilograms of eggplant,
• - 10 tomatoes,
• - 2 heads of garlic,
• - 3 hot peppers,
• - 10 pieces of bell pepper,
• - half a glass of sugar,
• - 1 tablespoon of vinegar,
• - 2 spoons of salt,
• - 1 glass of vegetable oil.

Cooking:

Rinse the eggplant, cut into plates no more than 0.5 centimeters thick. Transfer all chopped eggplants to a deep container and sprinkle with salt and let them stand for thirty minutes to remove all bitterness.

Drain all the juice from the eggplants, remove all salt residues. Fry all eggplants in portions in hot vegetable oil until golden brown.

To prepare the eggplant marinade, chop all the peeled cloves of garlic, sweet pepper, tomatoes and hot pepper with a meat grinder, put on a quiet fire and boil for thirty minutes. A few minutes before the final readiness, add vinegar, spices, salt and sugar to the mixture, bring the dressing to full readiness over low heat.

Take pre-sterilized jars, lay eggplant in layers, alternating each layer with filling. All filled jars must be covered with sterilized lids, put in a warm place to reach.

How to cook potatoes with eggplant

Eggplant stew with potatoes can be cooked most in a simple way, which we propose to do in this recipe. And to make it easier for you to cook this dish, we invite you to learn how to cook eggplant with a photo.

Compound:

• - 3 eggplants,
• - 4 potatoes,
• - 3 onions,
• - 2 sweet peppers,
• - 3 tomatoes,
• - 5 cloves,
• - sunflower oil.

Cooking:

Peel the onion and cut into half rings. Peel the eggplant, cut into cubes and sprinkle with salt, set aside for fifteen minutes. Then rinse the eggplant and dry on a towel. Peel and crush the garlic with a garlic press. Cut the peeled potatoes into half rings and fill with water so that the potatoes do not darken.

Take the form and grease it with vegetable oil. Put the chopped onion on the very bottom of the form, sprinkle with ground pepper and salt. Place eggplant on top and sprinkle with salt and pepper. Put the whole chopped onion on top of them again, and then the garlic.

The last layer is potatoes, salt it to taste and sprinkle with sunflower oil. Roast eggplant in hot oven for forty minutes, after which the fire must be reduced and continue cooking for another fifteen minutes. Decorate the finished dish fresh tomatoes and sweet pepper.

How to cook eggplant tongues

A very original appetizer of eggplant and tomatoes. Eggplants cut lengthwise and folded in half look like real tongues, which is why this dish has such a name. How to cook eggplant with vegetables, we offer you a recipe for cooking 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.

Cooking:

Cut each eggplant lengthwise into tongues no more than two centimeters wide. Transfer them to a deep container, pour salted water for thirty minutes so that all the bitterness can come out of the eggplants. After that, 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 until cooked in a pan. Transfer all fried tongues to a paper towel to remove any excess oil.

Grind the garlic with a garlic press and mix it with mayonnaise. Cut the washed tomatoes into fairly thin slices. Lubricate each eggplant tongue with garlic mayonnaise, put a circle of tomato on top, then fold it in half.