It’s hard to imagine a vegetable stranger than eggplant. The unreal purple color alone is worth it! European travelers first encountered eggplant during their tourist, research and expansion visits to India.
And some overly 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 eaten a bellyful of blue fruits, you could easily become damaged in 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 happily eat the purple fruits without losing their minds.
There is a legend that a Turkish imam fainted after trying an eggplant dish for the first time. It seems that 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 the amount of ascorbic acid in eggplants is far from lemons or black currants, an additional portion of this vitamin is unlikely to be superfluous for your body. In addition, eggplant fruits contain quite a lot of B vitamins, which not only strengthen nervous system and fight depression and insomnia, but also help our skin quickly absorb moisture, which means it relieves your face of 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 to be consumed for anemia. Eggplants are also useful for those who have problems with the heart and blood vessels, because eggplants contain substances that can reduce 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 eggplants are useful for older people suffering from cardiovascular diseases, especially with edema caused by cardiac dysfunction.
And nutritionists consider eggplants to be almost the best food for those who want to lose extra pounds. One hundred grams of this valuable vegetable contains only 28 kcal, and eggplants are rich in fiber, which can remove toxins and excess fluid from the body. The only “but”: when frying, eggplants easily absorb oil, so the final eggplant product may be too fatty. We'll open it for you little secret: Eggplants will absorb less oil if the sliced circles are immersed in cold water for 10 minutes.
When buying eggplants, 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 esophageal irritation and stomach problems; it is better to choose younger eggplants. You can determine the “age” of an eggplant by its skin and stalk. A brown stalk indicates that the fruit was picked a long time ago. 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 have made the right choice, just in case, keep the purchased eggplants in a 3% solution of salt water - this way a significant part of the solanine is extracted.
And eggplants, which we will talk about in another article, are of course known to everyone. But there are so many of them that no one can possibly know all the recipes.
Eggplants have their own flavor and are very easy to process. Prepare them different ways, and fry, and steam, and boil. While we are not talking to you about preparing eggplants for the winter. This will be in another article.
It is very easy and simple to prepare light summer dishes from eggplants. When you're tired of meat and want something satisfying, this is where they come in handy.
Several recipes for preparing eggplants, tasty and simple, with photos
I have given here some very tasty, simple, original recipes. I am sure that you will be able to prepare them in such a way that all your loved ones will be happy. Experiment! Fantasize. Add the spices you like. Good luck!
Menu:
Appetizer of eggplant, tomatoes and garlic
Ingredients:
- Medium eggplants - 6 pcs.
- Medium tomatoes - 8 pcs.
- Garlic - 3-4 heads
- Salt - 2 tsp. with a mound
- Vegetable oil - 50 ml.
- Hot pepper - optional
- Spices, herbs - to taste
Preparation:
1. Wash the eggplants and pat dry with paper towels. Cut off the tail and stem and cut in half crosswise.
2. Peel the garlic and cut it into large slices. We will stuff the eggplants with them, so cut the slices so that it is convenient for you to do this.
3. Pour the chopped garlic into a deep cup. Add 2 heaped teaspoons of salt to it and mix.
4. Make deep longitudinal cuts in the end part of the cut eggplants.
5. Place chopped garlic cloves into these slits and stuff them. Stick several cloves into one hole, hoping that you have enough garlic for all the eggplants. You can put more in there hot pepper. When salting garlic, you can add your favorite spices. We don't do this, but it's not forbidden.
6. Slice the tomatoes small cubes. You can remove the skin, but this is not necessary.
7. Place the prepared eggplants in a saucepan, stuffed side up, and place the chopped tomatoes on them. There is no need to pour water.
8. Level the tomatoes evenly over the entire surface and compact. We try to let the tomatoes fill the voids between the eggplants.
9. Cover the pan with a lid, put it on medium heat and keep it on the fire for about 20 minutes. The tomatoes should settle and give juice.
10. Open the lid and try our resulting juice. If necessary, add salt and sugar. You can also add other seasonings you like. Add vegetable oil. Close the lid, reduce the heat to low and let stand for another 20 minutes.
11. Eggplants should become soft and can be easily pierced with a knife or fork. If the eggplants are completely ready, turn off the heat, close the lid and let cool (if you cook the eggplants for electric stove, it’s better to remove the pan from the burner so that they don’t overcook and turn into mush).
12. After they have cooled, put the pan in the refrigerator for a day.
13. Eggplants should cool well and brew.
14. Our dish is ready.
15. Remove from the pan and cut into easy-to-eat and beautiful pieces.
16. Place them on plates. Place a little tomato from the pan on top of each piece.
17. You can serve this dish sprinkled with herbs, sour cream or mayonnaise, or ketchup. Basically with any sauces you like. We prefer to eat without adding anything else.
If you take this eggplant recipe, I think you won’t regret it. Fragrant, delicious!
Bon appetit!
Fried eggplant salad with egg and onion
Ingredients:
- Eggplant – 3 pcs.
- Egg – 3 pcs.
- Onion – 2 pcs.
- Mayonnaise - 3 tbsp.
- Salt, pepper - to taste
- Vegetable oil
Onion marinade:
- Sugar - 1 tsp.
- Salt - 0.5 tsp.
- Vinegar 9% - 3 tbsp.
- Water – 80 ml.
Preparation:
1. Wash the eggplants, wipe with paper towels, cut off the stem, cut lengthwise into plates and then cut into small cubes. Add salt and leave for 30 minutes to remove the bitterness.
We always did this before. Nowadays we have many varieties of non-bitter eggplants. If you know for sure that your eggplants are not bitter, you can skip this step.
Well, of course, you can be completely confident if you grow them yourself. If not, it’s better not to risk it, but let it sit with salt. It won't get any worse.
2. Cut the onion into thin half rings. Place in a separate deep, small cup. Add half a teaspoon of salt, a spoonful of sugar, three tablespoons of 9% vinegar and pour boiling water. Stir and let stand for 20 minutes.
3. Pour a little vegetable oil into a frying pan, heat it up and fry the chopped eggplants in it. Stirring occasionally until done. Approximately 5-7 minutes.
4. Place the fried eggplants on a paper towel to remove any excess fat and let it cool a little.
5. Cut the hard-boiled eggs into strips. It’s very easy to do this with a special egg slicer, but you can just cut it with a knife.
We collect the salad.
6. Place slightly cooled eggplants in a deep salad bowl. Next add the chopped eggs.
7. Drain the liquid from the onion, you can press it a little with a spoon, as if squeezing it, and add it to the eggplants. Salt, pepper, add mayonnaise. Mix everything well.
8. Let the salad brew and cool in the refrigerator. Approximately 20-25 minutes.
9. The salad turns out tender and tasty. Everyone will eat it, and if they are not gourmets, they will not immediately understand what kind of dish it is.
10. For beauty, take a round mold and put the salad there
and decorate it with a sprig of herbs and a tomato. Well, if you add some imagination, then with a rose.
Serve.
Bon appetit!
Eggplants like mushrooms with garlic and dill
This eggplant dish is reminiscent of pickled mushrooms. But of course it does not replace them. Preparing such a dish is easy, quick and simple.
Ingredients:
- Eggplants - 1-1.5 kg.
- Dill - bunch
- Garlic - 1 head
- Vegetable oil - 100 ml.
For the marinade:
- Water - 2 liters
- Salt - 2 tbsp. with a mound
- Sugar - 1 tbsp. (optional)
- Vinegar 9% - 150 ml.
Preparation:
1. Wash the vegetables as usual, dry them a little, cut off the ends on both sides and cut into cubes 1.5-2 cm in size. We cut directly with the peel. I like it when the pieces are with the skin on in the finished dish. Of course, if you don’t like it or if your vegetables are not young, you can peel the peel. The eggplants will turn out even more tender.
2. Pour salt into a pan of water, stir, bring to a boil and carefully add vinegar. Stir again and immediately add eggplants to the water.
3. We will cook the vegetables until cooked and soft. But it is important not to overcook them. Eggplants are very light, they float on the surface. Therefore, they must be stirred periodically during the cooking process.
4. They cook quickly. Approximately 5-6 minutes. You will see that they have become translucent. Well, or try it. Take a piece out and try it if soft piece, that means they were cooked.
5. Place the finished eggplants in a colander and leave for 15-20 minutes to allow the marinade to drain.
6. During this time we will have time to chop the garlic. Chop the garlic quite finely and as desired. You can use a head of garlic, or you can use more or less, according to your taste. Please note that eggplants love garlic.
7. The eggplants have cooled down a little. We put them from a colander into a salad bowl so that those eggplants that were at the bottom and hotter are at the top. Add chopped garlic.
8. Add dill, pour in vegetable oil, mix.
9. In principle, our dish is ready. You just need to let it brew. Cover the salad bowl with a plate and leave room temperature, until completely cooled.
10. After the dish has cooled completely, place it in the refrigerator for 12 hours.
11. Now the dish has infused and is completely ready.
IN ready dish You can add sugar if desired, if not enough, then salt. Well, whatever you think is necessary.
Happened great dish from eggplants. Fragrant, light, simple.
Bon appetit!
How to quickly cook delicious eggplants in a frying pan
I suggest you look at two delicious and original recipes eggplant. One is very simple and very tasty in a frying pan, and the second is very original and also very tasty with mussels in rolls. Watch it, cook it, you won’t regret it.
Despite the demand for popular multi-colored fruits, we often think about how to prepare eggplants so that the dish is not trivial, but delights with the novelty of tastes and the beauty of its appearance. The presented recipes for dishes meet all the requirements of high culinary art.
Homemade eggplant sauté
This original dish, whose name immediately reveals its French origin, is easy to prepare at home.
Product composition:
- young eggplants - 2 pcs.;
- tomatoes - 5 pcs.;
- vegetable oil - 50 g;
- a pinch of regular sugar;
- onions and bell peppers - 2 pcs.;
- We select the amount of herbs and garlic as desired.
Cooking method:
- Before deciding what can be cooked from eggplants, Let's take note of the first rule - we only buy blue ones that are not overripe. Such fruits do not have bitterness and pronounced tart “shades”.
- Wash the vegetables, dry them with napkins, cut into circles up to 0.8 cm thick. Divide large slices into halves.
- Chop the peppers and onions into rings, tomatoes into thin slices. Place the ingredients in a saucepan in layers and lightly salt each row. First we place the onion, then the pepper, then the blue pieces. We finish decorating the food with slices of chopped tomatoes.
- Sprinkle the food with a pinch of sugar, add 3 chopped cloves of garlic and chopped herbs. Watering aromatic oil, simmer for 40 minutes covered.
Periodically shake the dishes slightly, but under no circumstances mix its contents. This is a must for preparing a French dish!
Blue in Korean
Let's move on to Asian cuisine, which is distinguished by its ancient traditions and culinary features.
Required components:
- sweet carrots - 1 kg;
- eggplants - 3 pcs.;
- lean (sunflower or olive) oil - 100 g;
- soy sauce - 20 g;
- vinegar - 30 g;
- garlic cloves - 7 pcs.;
- regular sugar - 50 g;
- salt - 10 g;
Cooking process:
- Cut clean eggplants into strips, add salt, and leave for 3 hours.
- We take out a special grater for preparing carrots in Korean, grate the sweet root vegetable, and place it in a convenient bowl.
- Squeeze the little blue ones from the released liquid, add them to the bowl along with chopped garlic, salt, sprinkle with white sugar.
- Heat in a frying pan vegetable oil, add the desired amount hot pepper. Pour the spicy mixture over the vegetables, mix thoroughly, and place in the refrigerator for several hours.
Korean eggplant - amazingly delicious spicy snack, accompanying a variety of meat and other dishes.
Stew with zucchini and tomatoes
List of ingredients:
- large eggplants - 2 pcs.;
- zucchini - 1 pc.;
- tomatoes - 3 pcs.;
- bell pepper (red);
- Chile;
- carrots - 2 pcs.;
- oil (sunflower or olive) - 200 g;
- salt, herbs.
Cooking technology:
- Wash the little blue ones, cut off the skin, divide them into quarters up to 2 cm thick. Heat the oil in a frying pan, fry the fruits until brown. Constantly stir the mixture and add fat if necessary.
- Place the diced zucchini in a separate bowl with butter. When the pieces turn pink, add onion chopped into half rings, grated carrots, chopped strips of peeled pepper. We continue heating the food until cooked, at the end add chopped tomatoes, chopped garlic, chopped chili, Provencal herbs, favorite greens.
- Combine the ingredients in one frying pan, add salt and pepper, mix thoroughly, simmer for 3 minutes.
Eggplant with tomatoes is especially good the next day.
Moussaka with eggplant and minced meat
Greek cuisine attracts many lovers of hearty and tasty food. One look at a deliciously prepared dish “hits” you on the spot, and your hand involuntarily reaches for the fork.
Required Products:
- cheese - 200 g;
- minced veal - 400 g;
- tomatoes and onions - 2 pcs.;
- eggplants - 2 pcs.;
- egg;
- butter - 40 g;
- flour - 50 g;
- whole milk- 500 ml;
- vegetable oil;
- wine (white dry) - 180 ml;
- garlic (2 cloves), herbs and spices (nutmeg, paprika, herbs de Provence).
Preparing moussaka:
- Cut the eggplants into long thin (up to 5 mm) slices. If there is any doubt about the presence of bitterness in the berries, put the product in a bowl and sprinkle with salt. We leave the “structure” under pressure for an hour, then drain the water. A proven way to eliminate solanine.
- Fry the blue slices one by one until golden brown.
- Sauté the onion, chopped into half rings, in a frying pan with butter. When the vegetable becomes soft, lay out the minced meat, add salt, pepper, prepared herbs and spices.
- Mix everything well, fry until the meat component is ready, then pour in the wine, simmer the food for a quarter of an hour, covered.
- Next, let's start preparing the bechamel sauce. In a separate frying pan, melt fresh butter and sift through the flour. Use a spoon to break up all the lumps and add whole milk. Bring the mixture to a boil, add the egg, add a third of the grated cheese. Heat the mixture for 3 minutes, turn off the heat.
- In a rectangular form, overlap some of the fried eggplants, a layer of minced meat, and the rest of the blue plates. Pour bechamel sauce over the food and sprinkle with cheese shavings. Bake the food for 30 minutes at 190°C.
You can prepare moussaka with eggplant and minced meat in different variations. For example, make it more spicy or design it with a soft and delicate taste.
Cooking:
- Boil rice and fillet in separate containers. Salt the water a little.
- Wash the eggplants, cut off the ends, and divide the fruits into two halves. Blanch the products for 5 minutes in slightly salted water, then remove from the liquid. We extract the pulp from the cooled blue ones, forming peculiar boats from the crusts.
- Fry finely chopped onion in oil, add separated vegetable pulp, grated carrots, rice, and diced chicken. Salt and pepper, mix well.
- Fill the boats with poultry fillet filling, place on a baking sheet, pour over sour cream, and place in the oven for half an hour (180 °C). 5 minutes before the end of baking, sprinkle the food with grated cheese.
Eggplant in the oven - a win-win option instant cooking tasty and very presentable dish.
How to cook dried eggplants?
In Mediterranean countries, the preparation of blueberries by drying has long been appreciated.
With proper processing, almost all useful components are preserved in eggplants.
Air drying:
- Wash the eggplants well, pat dry with napkins, cut into cubes, and lay out in a layer on white paper. For the right technology To prepare, select a warm, dark place. Dry for up to 6 days, turning the slices periodically. Cover the food with gauze to protect it from flies and insects.
- We string whole fruits, cubes or halves of eggplants onto a strong thread, tying the ends to supports located in a ventilated area. At home, this could be a balcony or loggia. To prevent the sun's rays from falling on the bundle, we cover the raw materials with sheets of paper or newspaper. Let it dry for about a week.
- Eggplants can be prepared for the winter in the oven. To do this, cut the fruits into the desired shape (cubes, strips, halves) or use them whole. Place the pieces in an even layer on a baking sheet and place in the oven at 160°C. Leave the door open. Cooking time - from 3 to 6 hours.
- Cooking in an electric dryer gives good results. We cut the prepared vegetables into any shape with a piece thickness of up to 2 cm. The device instructions indicate the required weight of the loaded tray, temperature and processing time.
It is believed that eggplants, thanks to the potassium they contain, have a beneficial effect on the functioning of the heart and normalize the body's water-salt metabolism. It’s not for nothing that in the East they are called vegetables of longevity and are recommended for older people to eat regularly. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. Just what you need if you're watching your figure.
But sometimes even benefit is not an argument. Many housewives even today consider eggplants to be too capricious: they either turn black or taste bitter. Although these troubles are easy to avoid.
- Before cooking, soak the eggplants in salted water for half an hour. Then rinse. This will remove the bitterness from the vegetables.
- If you are preparing caviar, do not put the eggplants through a meat grinder or cut them with a metal knife. This may give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
- To prevent eggplants from absorbing a lot of fat when frying, first scald them with boiling water.
- To prevent the flesh from turning black, cook the eggplants over high heat.
- If you want the eggplant slices or mugs to not lose their shape when cooked, do not remove the skin.
Moussaka
jabiru/Depositphotos.comThis is a traditional Balkan and Middle Eastern dish made from eggplants and minced meat. Tasty and very filling.
Ingredients:
- 800 g eggplants;
- 800 g minced lamb or beef;
- 300 g tomatoes;
- 1 onion;
- 50 g hard cheese;
- 180 g dry white wine;
- olive oil for frying;
- salt and pepper to taste.
For the sauce:
Preparation
Let's start with the sauce. Melt the butter in a frying pan and “fry” the flour in it. At the same time, heat the milk a little (do not boil!). To ensure a lump-free sauce, the milk and the butter and flour mixture should be at approximately the same temperature. Pour the milk into the pan with the butter and flour, stirring constantly. Salt, add nutmeg. Bring to a boil and then add grated cheese. Continue cooking, remembering to stir, until the cheese melts. Then remove from heat. While the mixture cools, beat the eggs in a separate bowl. After this, slowly pour them into the sauce, stirring thoroughly. The sauce is ready.
The onion for moussaka needs to be cut into half rings, the tomatoes should be peeled and chopped into cubes. We cut the eggplants into thin oblong slices (don't forget to soak them in salted water!) and fry them in olive oil on both sides. After frying, place them on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onions and minced meat and cook until the liquid evaporates. After this, add the tomatoes, salt, pepper and simmer for a few more minutes.
Assembling the moussaka: place the eggplants and minced meat in layers in a baking dish so that the eggplants are on top. Pour the sauce over everything and sprinkle with grated cheese. Place in the oven preheated to 180°C for 30–40 minutes.
Caponata
fanfon/Depositphotos.com This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as independent dish and also as a side dish and snack.
Ingredients:
- 800 g eggplants;
- 150 g olives;
- 90 g capers;
- 140 g onions;
- 50 g sugar;
- 400 ml tomato paste;
- 80 ml white wine vinegar;
- olive oil for frying;
- basil, salt and pepper to taste.
Preparation
Peel the eggplants, cut them into cubes and fry them in olive oil. To prevent vegetables from being too fatty, you can lightly pour boiling water over them before frying.
In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then add capers there (remember that they can be pickles), olives, vinegar and a little olive oil. Simmer it all for about five minutes, then add the fried eggplants and tomato paste. Cook for another 7–10 minutes. A couple of minutes before cooking, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. You can generally do without it, since capers usually add the necessary saltiness to the dish.
Lasagna
Dorothy Puray-Isidro/Іhutterstock.com This is a variation of the traditional Italian dish, where eggplant replaces the dough.
Ingredients:
- 800 g eggplants;
- 500 g minced beef;
- 500 g thick tomato paste;
- 100 g mozzarella;
- 100 g parmesan;
- 100 g breadcrumbs;
- 2 eggs;
- 2 tablespoons of water;
Preparation
We clean the eggplants and cut them into circles about one and a half centimeters thick. In a bowl, beat eggs with two tablespoons of water. In a separate bowl, mix grated Parmesan, breadcrumbs, salt and pepper. Dip each eggplant slice first into beaten eggs and then into a mixture of breadcrumbs and cheese. Place the eggplants on a baking sheet greased with olive oil. Preheat the oven to 180°C and place the eggplants there for 20–25 minutes, until the vegetables acquire an even golden brown crust.
At this time, fry the minced meat in olive oil (if desired, you can add salt and pepper). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.
Place some of the eggplants in a baking dish, then cover them tomato-meat sauce, sprinkle with 50 grams of mozzarella and place the eggplants on top again. If the shape is small and there is a lot of filling, you can make several layers. Sprinkle the remaining mozzarella on top and place in the oven (200°C) for 10–15 minutes (the cheese should melt).
Spaghetti dressing
finaeva_i/Shutterstock.com Eggplants can not only replace pasta, but also complement it perfectly. For example, they can be used to prepare vegetable sauce for spaghetti.
Ingredients:
- 800 g eggplants;
- 500 g spaghetti;
- 400 g tomatoes;
- 4 cloves of garlic;
- olive oil;
- basil;
- salt and pepper to taste.
Preparation
For this recipe, the eggplants must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplants are baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skins.
Finely chop the garlic and fry in heated olive oil for two minutes. Then add the tomatoes cut into large cubes. Simmer until almost all the liquid has evaporated. At the end of cooking, add the diced eggplants, salt and pepper to taste. Serve with spaghetti. The dish can be sprinkled with chopped basil.
Cutlets
Nataliya Arzamasova/Shutterstock.com Ingredients:
- 3 small eggplants;
- 400 g chum salmon fillet or other sea fish to your taste;
- 100 g hard cheese;
- 100 g butter;
- 2 tomatoes;
- 1 onion;
- salt and herbs to taste.
Preparation
Cut off the stems of the eggplants and cut the eggplants lengthwise to create “boats” (3 eggplants = 6 boats). Do not remove the skin - it will preserve the shape of the vegetables and the appearance of the dish. Cut the fish and tomatoes into small cubes; if desired, you can first remove the skin from the tomatoes. Finely chop the onion.
Place the eggplant boats on a greased baking sheet. Inside each of them we put fish, tomatoes, onions and a little butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each serving with grated cheese. Place the eggplants in a well-heated oven for 30–50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.
Grilled eggplant salad
www.foodnetwork.comThis simple salad can be done in nature. It will be a great addition to others meat dishes, cooked on the grill.
Ingredients:
- 1 large eggplant;
- 1 purple onion;
- 1 avocado;
- 1 lemon;
- rapeseed and olive oil;
- 1 tablespoon red wine vinegar;
- 1 teaspoon Dijon mustard;
- oregano and parsley;
- salt and black ground pepper taste.
Preparation
Cut the eggplants into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Drizzle these vegetables with rapeseed oil until soft. When the eggplants and onions have cooled a little, cut them, as well as the peeled avocado, into large cubes.
In a separate bowl prepare the dressing. Mix red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew for a bit, and then season the salad with it. Salt, pepper, garnish with lemon slices and parsley sprigs.
Sticks in batter
Tatiana Vorona/Shutterstock.com It's easy summer snack. Eggplants prepared according to this recipe are lean, tender inside and crispy. cheese crust outside.
Ingredients:
- 500 g eggplants;
- 150 g hard cheese;
- 1 egg;
- 100 g breadcrumbs;
- 3–4 cloves of garlic;
- olive oil;
- salt, ground black pepper, paprika and turmeric to taste.
Preparation
Cut the eggplants into strips about 3 centimeters thick and add salted water to remove the bitterness. After drying the eggplant slices on a paper towel, place them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic pressed through a press). Leave for 5–10 minutes.
At this time, grate the cheese and mix it with breadcrumbs. In a separate bowl, beat the egg.
Place baking paper on a baking sheet and preheat the oven to 200°C. Dip each slice of eggplant first in the egg, and then in a mixture of cheese and crackers and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - equally delicious.
Rolls
Shebeko/Shutterstock.com There are many variations of eggplant rolls. Some people simply fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the simplest cooking option.
Ingredients:
- 500 g eggplants;
- 100 g cream cheese;
- 2–3 cloves of garlic;
- olive oil for frying;
- salt, pepper and herbs to taste.
Preparation
Cut off the tops of the eggplants and cut them into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat using a paper napkin. If you prefer baked vegetables, use the oven.
Pass the garlic through a press, finely chop the greens. Mix all this with cream cheese (if desired, add salt, pepper and other spices). Spread the cheese mixture in a thin layer on the eggplants. We wrap each plate with a roll and fasten it with a toothpick. Place the rolls on lettuce leaves and sprinkle with chopped walnuts(optional).
Turrets
KaterynaSednieva/Depositphotos.com This appetizer is easy to prepare and looks impressive. Eggplant towers, laid out on a large plate and decorated with herbs, are perfect for festive table.
Ingredients:
- 400 g eggplants;
- 400 g tomatoes;
- 300 g mozzarella;
- 3 tablespoons olive oil;
- balsamic vinegar;
- salt, ground black pepper and basil to taste.
Preparation
Cut the peeled eggplants into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.
In a baking dish, greased with oil, we “build” towers: a circle of eggplant, a circle of tomato and a slice of cheese. Garnish each serving with basil sprigs and sprinkle balsamic vinegar. Place it all in the oven (200°C) for 15–20 minutes.
Snack "Peacock Tail"
rutxt.ru Another one bright snack from eggplants. Thanks to the unusual “design”, the dish will appeal not only to adults, but also to children who rarely eat vegetables willingly.
Ingredients:
- 500 g eggplants;
- 300 g tomatoes;
- 200 g cucumbers;
- 200 g feta cheese;
- half a jar of olives;
- 3 tablespoons sour cream;
- 2–3 cloves of garlic;
- olive oil;
- dill;
- salt to taste.
Preparation
Cut the eggplants diagonally to form oval slices. Soak in salted water, rinse and dry. After this, place on a baking sheet, sprinkle with olive oil and bake for 10–15 minutes at 200 °C.
Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter be smaller in diameter than the former. Cut the pitted olives in half.
Place the eggplants in a mold on a large oblong plate. peacock tail. Grease each piece with cheese mixture. Then put a circle of tomato and cucumber on them. Again, a little cheese with garlic, and finally - half an olive. It should look like the eyes on a peacock's tail.
Heh
Stas_K/Depositphotos.com Heh - this korean dish, which is usually made from meat, fish or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.
Ingredients:
- 1.5 kg eggplants;
- 100 g paprika;
- 1 spicy Bell pepper;
- 7–8 cloves of garlic;
- 2 tablespoons vegetable oil;
- vinegar.
Preparation
Cut the eggplants into cubes and get rid of the bitterness in the usual way. After that, fry them on vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. Place eggplant, garlic and pepper in layers in a plastic container. Sprinkle with vinegar, sprinkle a little paprika and repeat layers until the container is full. Vary the amount of pepper, garlic, paprika and vinegar to your taste. If you don't like it spicy, add these ingredients to a minimum. Cover the filled container with a lid and put it in the refrigerator for a day.
Eggplants open up space for culinary fantasy: the list of dishes from them can be continued for a long time. We invite you to do this in the comments. Write if you like eggplants and share your signature recipes.
Culinary community Li.Ru -
Eggplant dishes
A popular dish in Korea made from eggplant, sweet peppers, tomatoes and garlic with herbs. A very simple recipe - eggplant in Korean is excellent holiday snack!
Letcho with eggplant is a traditional Hungarian dish, the recipe of which is very useful to have in your own culinary arsenal. Excellent vegetable snack, which will not spoil even the festive table.
Very fragrant and juicy eggplants with delicious filling! If you don’t know how to cook stuffed eggplants, the recipe will help you figure it out.
Armenian stuffed eggplants are my signature dish, which was taught to me by a professional Armenian chef. The eggplants turn out simply excellent - you'll lick your fingers!
Eggplant satsivi - it's easy universal snack from the repertoire of Georgian culinary specialists and cooks. This cold appetizer looks great on any table, but especially good in nature.
Peking eggplant is a very popular dish in China, the step-by-step recipe for which I want to show you.
Eggplants with walnuts are very delicious snack to any table! A traditional dish Georgian cuisine.
Eggplant casserole is a side dish, an appetizer, and even a main course for those who don’t like to overeat. Simple Ingredients, a minimum of effort - and delicious casserole from eggplants is already on the table.
Chile is not only a country and a type of pepper, but also a delicious Mexican dish. I'm sharing how to make delicious black bean and eggplant chili.
Eggplant with champignons is a fairly simple but very tasty everyday dish made from simple ingredients. It is prepared without meat, so it is also a budget-friendly dish.
Crumble - traditional English dish, which is prepared using the oven. IN in this case We will prepare eggplant crumble - without meat.
Fried eggplants with tomatoes are a wonderful appetizer for lunch, dinner, and the holiday table. It is prepared very simply and quickly. It will especially please lovers of eggplants and meat-free dishes.
For many years I tried to find out from my grandmother the recipe for her famous pickled eggplants, but nothing came of it - she is still silent, like a partisan;) Therefore, I ferment eggplants using my own method - I hope you like it!
Eggplants in Italian - very tasty dish, invented by the Italians. main feature eggplants in Italian - they are baked in the oven. The dish is vegetarian, very tasty and healthy.
This recipe can be used to prepare five liters of salted eggplant. In winter, salted eggplants can be used for appetizers and salads, or served with olive oil and onions.
Of all savory snacks I want to highlight for the winter spicy eggplant. Their taste is incredible. Making a snack at home is very simple. Spicy lovers will be delighted! ;)
This winter eggplant appetizer is very bright, both in color and taste. In addition, it is spicy and nutritious. In winter it will definitely bring back the color to your cheeks! Be sure to prepare it at home!
This recipe is dedicated to fans of “blues”. Korean eggplants are placed with carrots for the winter, bell pepper and onions. All vegetables retain their juiciness and “fresh” taste. In winter, such a jar is a godsend!
This winter eggplant salad recipe is designed for those who like it spicy and are watching calories. Although it is highly recommended for everyone else too! It retains all the vitamins of fresh vegetables.
Quickly pickled eggplants are a spicy appetizer that can be prepared in just a few hours from very simple and affordable ingredients. I recommend trying it!
Eggplant lecho is my favorite variation of this dish. It is very simple to make, and ingredients can be added according to taste and preference. Lecho prepared according to this recipe can be canned.
This recipe is made for one liter jar and allows you to keep the dish in the refrigerator for a year! No conservation! I advise you to choose young, medium-sized eggplants for preservation.
Stuffed eggplants are a very beautiful and tasty appetizer. For her, it is better to select eggplants of the same size. You can enjoy this snack for six months; it keeps well.
Eggplant in adjika is a spicy cold appetizer. Convenient: it can be stored in the refrigerator for a long time, or rolled into jars for winter storage. Interesting? I’ll tell you how to cook eggplants in adjika!
Beans with eggplants are a nutritious, healthy, tasty dish. It is recommended for vegetarians, it contains a lot of vegetable protein. Beans with eggplants can also be served as a side dish with meat.
Eggplants in pots - Bulgarian National dish. There are many recipes for eggplant in pots. Having mastered this simple recipe, if you wish, in the future you can complicate it and add something else.
Eggplant puree soup - dish French cuisine, which takes 1 hour to prepare. The soup turns out to be exquisite, tasty, satisfying, and at the same time vegetarian. Well suited for cooking in summer.
Stewed eggplant with tomatoes - light summer dish. It cooks quickly, the main thing is to collect all the ingredients good quality. The dish is simple, because its taste depends on the quality of the ingredients.
The recipe for eggplant in tomato is simple, it is an everyday, everyday dish. It is light and tasty, quite healthy. It goes well as a side dish with hot dishes, and is also an excellent cold appetizer. Let's cook!
Classic recipe Cooking eggplant in batter is quite simple and does not take much time. This tasty treat- a wonderful summer snack that you won’t spend even 20 minutes preparing.
Eggplants in a frying pan are a very tasty appetizer for a quick fix. It's great to serve it freshly prepared at a picnic, but it tastes even better the next morning. Master a simple recipe for eggplant in a frying pan - you'll love it!
Cabbage with eggplants is a rather rare dish, but like any dish whose recipe includes eggplants, it is tasty and healthy. It's easy vegetable dish Can be an excellent side dish for pork.
Eggplants with nuts are very light summer appetizer, one of the classic appetizers made from this wonderful vegetable. If I'm not mistaken, something similar is popular in Caucasian cuisine. Let's cook!
Salad with fried eggplants - light summer salad, which will delight not only with its rich taste, but also with its appetizing and aesthetic appearance. Almost a gourmet salad made from very simple ingredients.
Korean eggplant salad - vegetarian oriental dish, looking very beautiful and appetizing. The salad is prepared from vegetables, sesame seeds, soy sauce with a little vinegar added. Delicious!
I’ll tell you how to cook eggplants in a slow cooker so that they turn out surprisingly tasty, juicy and aromatic. These eggplants can be eaten both hot and cold.
Did you know that vegetables can be cooked in the microwave, and they turn out less fatty, but retain all their beneficial features? I give advice on how to cook eggplants in the microwave - it will turn out delicious!
Recipe Greek dish moussaka - for all lovers Mediterranean cuisine. Making moussaka at home is not difficult - especially with such an easy-to-follow step by step recipe, like this.
Greek eggplant recipe greek eggplant- for all vegetable lovers. Preparing a delicious appetizer of eggplant with vegetables and herbs is available both at home and outdoors.
The recipe for stuffed appetizers with vegetables and spices will be of interest to anyone who likes stuffing vegetables. The result is a very tasty dish that can be safely served as a hot dish.
Eggplants with separately fried vegetables - a simple summer dish of fresh and delicious vegetables. Great way cooking eggplants.
Recipe for garlic rubbed toast with roasted eggplant, feta and green onion salad.
Boiled eggplant salad - great-grandson regular salad from tomatoes and cucumbers. Special cutting of components and some ingredients modernize this salad, making it more appetizing and tasty!
Mother-in-law's tongue is a delicious appetizer made from eggplant and tomatoes. The snack acquired such a non-standard name, not because of its physical similarity, but in the sense of similarity with the style or style of the mother-in-law :)
Another experiment with pasta was a great success, and here is the result - delicious spaghetti with cherry tomatoes, eggplants and bean sprouts, a recipe that would interest even Italian chefs.
Adjapsandali is a dish of Georgian cuisine. He is equally loved both at home and in neighboring countries. There are analogues in different cultures. In Turkey, ajapsandali are imambayaldi, and in Europe they are called sote.
Take a look at the photo - eggplant cutlets are visually no different from meat cutlets. How surprised are guests when they are told that what they just ate tender cutlets were vegetables :)
Eggplant in sweet and sour sauce- a real delicacy whose taste cannot but please gourmets. A recipe on how to turn an ordinary product into a delicious treat!
Eggplant and mushrooms are a great combination to make a wonderful casserole for dinner. By the way, dinner will be Italian style! Very tasty, satisfying and without meat. See for yourself!
Georgian cuisine- it's not just meat, wine and cheeses. The local chefs cook vegetables perfectly - and Georgian eggplants are a clear example of this.
Chinese eggplant is one of the most popular dishes Chinese cuisine. However, all the ingredients for this dish are available in any Russian supermarket, so the dish can be prepared here too.
Perhaps the most trivial thing that can be prepared from eggplants is fried eggplant with garlic. Fast, simple and very beautiful.
Moussaka with eggplant is a traditional Greek hot dish, which today is popular all over the world, including in Russia.
The most extraordinary and delicious preparation? Pickled eggplants. The easiest, healthiest and most original of salty snacks? Of course, these are pickled eggplants! Very easy recipe preparations.
Grilled eggplant is perhaps the easiest way to cook this vegetable. The simplest, but not the worst - the dish turns out very tender and piquant.
A chic dish for dinner or a holiday table - pork with eggplant. By the way, pork with eggplant is one of the most favorite dishes of the Chinese. It cooks quite quickly - this is a big plus.
Eggplant and zucchini stew is a tasty and lean dish. This dish requires only ordinary vegetables, a little seasoning and olive oil. Happy cooking!
Baked eggplants are beautiful and tasty. See for yourself how you can create real food from familiar and everyday ingredients. cooking masterpiece!
Stewed eggplants - simple, tasty and light dish. Eggplants on their own hearty vegetables, so they can be used both as an independent dish and as a side dish.
Eggplants are delicious, cheese is also delicious, and eggplants with cheese are delicious squared away!
