The fastest and most delicious ways to fry eggplant. How to cook blue ones: recipes

Eggplants are very tasty vegetables that appear on the tables of the inhabitants of our country in the middle of summer. Eggplants have a high nutritional value, they contain a lot of fiber, beneficial 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 for cooking dishes from these vegetables, eggplants can be boiled, fried, baked in the oven, stewed, caviar, salted and pickled snacks are prepared from them. The preparation of various eggplant dishes, as well as the preparation of dishes from all other vegetables, depends on the skill and imagination of the cook. From eggplant, you can cook both a tasty and light salad, and a more complex dish that can even be presented to the royal table.

In the eggplant season, after the usual vegetable stew and eggplant caviar, you 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 on how to cook delicious eggplant. And the simplest and at the same time delicious recipe is eggplant fried with garlic. Such a vegetarian eggplant dish 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 flavor and decoration, sprinkle eggplants 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 for a high content of fiber and potassium, as well as for low calorie content. Eggplant caviar turns out to be very tasty and can be served as a hot or even cold snack, 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, and also cut it into small cubes. 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

By itself, eggplant is a very tasty 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 a very beautiful summer dish for which you will 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, for each baked piece of eggplant, put one ring of chopped tomato, 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 ideal for the role of a capacious container for various fillings. That is why such a dish as stuffed eggplant can be found in different cuisines of the world. 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 hot water for a couple of seconds, remove all the skin and cut it into a very small cube. 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 among them is eggplant vegetable sauté. It is a very healthy vegetable that has a beneficial composition of 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 the eggplant into large pieces: 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 vegetable dishes are especially popular, especially eggplant stew. Ready stew can be served as an independent dish or as a vegetable side dish for 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

A very beautiful and original appetizer that 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 a delicious eggplant casserole, which is layered with minced meat, poured over with a 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 the addition of 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. Arrange the eggplant, minced meat and potatoes in layers on a baking sheet, 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

A very original and tasty appetizer is eggplant rolls, which are prepared 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 the vegetable filling and one slice of chopped ham on the surface of the fried eggplants. 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 peeled garlic cloves, sweet peppers, tomatoes and hot peppers with a meat grinder, boil for thirty minutes on a quiet fire. 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 prepared in the simplest 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. Bake the eggplants in a hot oven for forty minutes, after which the fire must be reduced and continue cooking for another fifteen minutes. Garnish the finished dish with fresh tomatoes and sweet peppers.

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 circles. Lubricate each eggplant tongue with garlic mayonnaise, put a circle of tomato on top, then fold it in half.

Many of us love eggplant. But not every housewife knows how to cook a vegetable correctly. In our article, we want to talk about how to cook a delicious eggplant dish. There are a lot of different options for salads and snacks from this vegetable. It is about them that we will discuss in our article.

eggplant feature

Starting a conversation about how to cook eggplant, it is worth remembering one feature of vegetables. All varieties have some bitterness. In some species it is more pronounced, while in others it is weaker. Getting rid of bitterness can be quite simple. Cut the eggplant and sprinkle with salt. After twenty minutes, excess salt is washed off. But there is another way. Sliced ​​blue ones are dipped in salted water and then squeezed.

In addition, you can in the oven, and then remove the skin from them. This will also help get rid of bitterness.

snack rolls

In the summer, every housewife wonders how to cook eggplant. In fact, there are many recipes. Unfortunately, this wonderful vegetable is not as popular in our country as in other countries. Delicious eggplant snacks will pleasantly diversify the summer-autumn menu. We offer to cook snack rolls.

Ingredients:

• homemade cottage cheese (190 g),
• garlic,
• three eggplant,
• salt,
• mayonnaise,
• walnuts.

For cooking, you need to use young eggplants, cut them lengthwise into long slices. Salt on both sides and leave the blanks for thirty minutes. Then thoroughly rinse them in running water.

For the preparation of eggplant rolls with walnuts, it is preferable to use fatty homemade cottage cheese. We wipe it through a sieve or knead it with a fork. Grind the walnuts and herbs, pass the garlic through a press. Mix the ingredients together and season with mayonnaise. Lubricate the eggplant blanks with the resulting mass and twist them into rolls.

If there is no cottage cheese in the refrigerator, then you can take cottage cheese or even a mixture of cottage cheese with grated hard cheese.

Appetizer with tomatoes and cheese

All eggplant appetizers are very tasty. The vegetable goes well with many foods, including cheese. This flavor combination is widely used by culinary specialists.

Ingredients:

• baguette,
• eggplant,
• two tomatoes,
• cheese (130 g),
• greenery,
• two eggs,
• vegetable oil and salt.

To prepare a snack, cut the tomatoes and eggplant into circles. Eggplants are fried in vegetable oil. Beat the eggs in a bowl, add chopped herbs and salt. Next, cut the baguette into equal pieces and dip each into the egg mass, and then fry in vegetable oil on both sides.

Now we form our snack. On each slice of baguette we put a circle of tomato, a slice of cheese and a circle of eggplant. Spray the food with oil and bake in the oven for about ten minutes.

Eggplant with minced meat

Don't know how to cook eggplant? Then we offer you the following recipe. Blue with cherry tomatoes and minced meat will certainly appeal to you.

Ingredients:

• minced meat (340 g),
• cherry (120 g),
• two eggplant,
• processed cheese (120 g),
• olives (jar),
• pepper mix,
• dried thyme greens.

Cut the eggplant into two parts. Carefully take out the pulp, cut it into small pieces and fry with minced meat in a saucepan. Add dried thyme and spices. Oils are best purchased pitted, cut them into two parts, and cherry tomatoes into four, chop the cheese into cubes.

We stuff eggplant blanks with minced meat, put cherry tomatoes, olives and pieces of cheese on top. Next, grease a baking sheet with oil, put stuffed blue ones on it and bake in the oven. Stuffed eggplant is very tasty.

Salad with chicken meat

How to cook eggplant? The blue ones can be used to make a delicious salad.

Ingredients:

• boiled fillet (220 g),
• eggplant,
• three tomatoes,
• Bulgarian pepper,

For refueling:

• soy sauce (st. l.),
• adjika (tsp),
• ground pepper,
• lemon juice (two tablespoons),
• greenery.

Eggplant must be cut into circles, grate with salt and pepper, leave for fifteen minutes. Next, fry the blue ones in vegetable oil on both sides. We cut the meat into cubes, onion into half rings, tomatoes into slices, and pepper into strips. We take a deep salad bowl and mix all the products.

From these products we prepare the sauce and season the salad with it. After fifteen minutes, we serve the dish on the table along with the greens.

Vegetable salad

How to cook eggplant? Of course, salads are one of the best options. A light vegetable mix is ​​always a welcome guest on any table.

Ingredients:

• zucchini,
• two eggplant,
• Apple,
• greenery,
• two sweet peppers
• garlic,
• vegetable oil.

Cut apples, zucchini, eggplant into cubes, and pepper into strips. Blue should be salted and put on a greased baking sheet. Bake them in the oven for no more than ten minutes. Next, spread the pepper on a baking sheet, pour over with oil and cook for another ten minutes. After we add all the other components - zucchini and apples. Top them with oil and continue to bake for ten minutes.

Baked eggplant with mushrooms is a very tasty dish that is worth a try.

Ingredients:

• champignons (430 g),
• eggplant (430 g),
• cream (230 ml),
• dry white wine (450 ml),
• thyme,
• garlic,
• pepper,

Eggplant pre-cut, sprinkle with salt and leave for 15 minutes. In the meantime, wash and cut the mushrooms. Fry the mushrooms in vegetable oil, then add the onion, and after a couple of minutes pour in the wine and wait until it evaporates. Add cream to the mushrooms and simmer them for ten minutes over low heat. Be sure to add pepper, thyme and salt to taste.

For further preparation, we need a baking dish. Lubricate it with oil and lay out the eggplant and mushrooms. The form of the composition can be arbitrary. Top the dish with grated cheese and send it to the oven for at least 20 minutes.

Saute

How to cook eggplant saute? There is a fairly large selection of recipes for preparing such a dish. Classic sauté means pre-frying all products. The preparation of the dish is not difficult. It is adored by many eggplant lovers.

As an example, we give one of the simplest options for cooking sauté. The recipe is simple, which means that it can be recommended even to inexperienced cooks.

Before cooking, peel the tomatoes and eggplants. Cut the carrot into thin strips. In this form, it looks much more impressive in a dish. If you are in a hurry, you can grate it on a grater. The taste of the dish will not change for the worse.

Ingredients:

• four blue,
• two carrots and the same amount of pepper,
• greenery,
• four tomatoes,
• vegetable oil,
• garlic.

Wash eggplant and cut into regular slices. Salt them well and leave for 30 minutes. During this time, they will get rid of unnecessary bitterness. Cut the tomatoes, onions and peppers into cubes. Carrot cut into strips.

Heat up a frying pan with oil. We carefully fry all the vegetables on it, adding them one by one. First we spread the onions, then the peppers, carrots, and then the tomatoes. Simmer the vegetable mass until soft and add salt.

Now back to eggplant. They must be thoroughly washed to remove salt. Next, fry them in oil until a beautiful crust. We put the finished blue ones in a saucepan, and pour the vegetable mass on top. Add greens and garlic pulp. Saute bring to a boil and simmer over very low heat for ten minutes. At the very end of the cooking process, if necessary, add salt.

Don't know what to cook with eggplant? The recipes given in our article will help you navigate the variety of dishes. Be sure to pay attention to the honeycomb. This dish is perfect for any table. It can be served not only hot, but also cold.

Caviar

Blue caviar is one of the most famous dishes from this vegetable. A delicious snack is prepared not only for the table, but also as a winter preparation. It is difficult to find a replacement for such a wonderful dish. How to cook eggplant caviar?

In fact, there are no difficulties in preparing such a snack. There are many variations on this theme. We will give only one of the recipes.

Ingredients:

• three kg blue,
• sweet pepper (340 g),
• garlic,
• tomatoes (340 g),
• sugar,
• vegetable oil,
• basil,
• cilantro,
• salt.

For cooking, we will use baked eggplant. Blue cut into two parts lengthwise and sent to a baking sheet, greased with oil. Slices of vegetables are also treated with oil. Bake the blue ones in the oven for 25 minutes. After we take them out of the stove and let them cool down. It is very easy to remove the skin from baked vegetables. Finely chop the flesh with a knife. Peppers and onions are also cut into cubes. But it is better to chop the tomatoes on a grater, removing the previously hard skin. By the way, you can use a blender.

Next, we need thick-walled dishes. We put it on the stove and heat the oil. Fry the onion for a couple of minutes, add the pepper and cook for another five minutes. Lastly add the tomato paste. We simmer it on the smallest fire for five minutes, without ceasing to interfere. Now that the vegetable mass is ready, add the blue ones. Stew caviar for another seven minutes. At the very end, add greens and garlic. The caviar is ready for use. By the way, such a dish is also prepared for the winter, only for this caviar must be sterilized.

Snack "like mushrooms"

Surely you have heard that it is possible And this is not an exaggeration. Slippery slices of blue really taste like mushrooms. A simple recipe allows you to cook a wonderful dish without any hassle.

Ingredients:

• two kg eggplant,
• greenery,
• vinegar (11 tbsp. l),
• vegetable oil (330 ml),
• garlic,
• water (2.5 l),
• salt.

We put a large container of water on the stove, add vinegar and salt, and then bring to a boil. Wash the blue ones and cut into cubes. If you want to achieve the similarity of the finished dish with mushrooms, then you need to cut off the skin. If external similarity is not important to you, then you can not do extra work. Throw the prepared blue ones into the boiling brine. After it boils, cook the vegetables for five minutes. Turn off the heat and tip the pan into a colander and wait for the liquid to drain (about an hour). You can't squeeze the eggplant.

Chop greens and garlic. Mix them with oil and add to the cooled blue ones. Eggplants "like mushrooms" are ready. This is far from the only recipe for cooking a dish that tastes like forest gifts.

How to cook eggplant with garlic? Easy to prepare appetizer is very tasty. By themselves, blue ones have a specific taste that not everyone likes. However, in combination with many products, vegetables acquire a unique charm. Blue with garlic is a classic. A delicious and healthy dish is prepared incredibly quickly. However, it can be varied by adding sour cream, other vegetables or cheese.

For cooking, you need to buy young blue ones.

Ingredients:

• garlic,
• eggplant,
• salt,
• table vinegar,
• greenery,
• vegetable oil.

Thoroughly wash the eggplant, and then cut into circles. As usual, they must be rubbed with salt and left for thirty minutes. After washing the vegetables in running water. Next, lightly dry the slices with a towel. Grind the greens and mix it with the garlic mass, add a couple of drops of vinegar.

Fry eggplant in vegetable oil, put on napkins to remove fat. Grease hot blue ones with a mixture of garlic and herbs. After twenty minutes, the dish can be served on the table.

Blue in the slow cooker

How to cook eggplant in a slow cooker? If your kitchen has this versatile assistant, then with its help you can bring an incredible number of recipes to life. In doing so, you spend the minimum amount of time. The multicooker will do all the work for you. In addition, you will always get a tasty dish that will not burn or spoil.

Ingredients: we take three pieces of all vegetables - pepper, blue, tomatoes.

You will also need:

• one bulb,
• seasoning hops-suneli (st. l.),
• the same amount of tomato paste,
• third tsp. ground pepper,
• garlic,
• vegetable oil,
• greenery.

Stewed eggplant in a slow cooker is the simplest dish. Wash the blue ones and remove the skin from them. Next, cut them with washers no more than 1.5 centimeters thick. In order to remove the bitterness, sprinkle the blue ones with salt and leave them for thirty minutes. Then rinse in running water and let drain. Next, send the eggplant to the multicooker bowl. Wash the bell pepper, remove the seeds and films from it, and then cut into strips and send to the blue ones. Chopped tomatoes and onions are also laid in a slow cooker. Salt and pepper the vegetable mass. You should definitely add hops-suneli seasoning. Pour vegetable oil and put quite a bit of tomato paste. Mix all vegetables thoroughly. Select the "Extinguishing" mode. In thirty minutes your dish will be ready. Prepared in this way, blue ones retain their shape, but at the same time become very soft and fragrant. Stewed eggplant can be served with herbs.

Eggplant with minced meat

How to cook eggplant with minced meat? There are many different recipes for blue with meat. All of them are good in their own way and allow you to cook a tasty, satisfying full-fledged meal, and not just a snack. Blue is very popular in Turkey. Local culinary specialists cook them incredibly tasty in all sorts of combinations, using not only meat, but also other vegetables and products. We bring to your attention one of these recipes.

Ingredients:

• minced meat (340 g),
• three eggplant,
• two tomatoes,
• glass of tomato juice
• garlic,
• Bell pepper,
• salt,
• dried mint,
• greenery,
• ground pepper,
• oregano,
• vegetable oil.

Cut young eggplant into rings and rub with salt. After twenty minutes, remove the released juice by blotting it with paper napkins. Minced pepper and salt, and then add finely chopped onions. We mix the mass.

Now you can start preparing the sauce. To do this, fry the second part of the onion in a pan, adding vegetable oil to it. Scald the tomatoes with boiling water and remove the skin. Cut the tomatoes and sweet pepper into cubes. Add them to the onions in the pan. Simmer the vegetables, stirring constantly for about seven minutes. Next, add tomato sauce and herbs, bring the mass to a boil. Also at this stage it is necessary to fill in all the spices and spices.

Next, we need an oval or round baking dish. Lubricate it with oil and lay out blue mugs in a circle, alternating with minced meat. Top the dish with tomato sauce. Next, bake the vegetables for up to 45 minutes in the oven.

eggplant casserole

Continuing the conversation about how delicious to cook eggplant in the oven, I would like to offer a wonderful recipe for chicken casserole. Tomatoes and cheese are the best complement to an already tasty dish. By the way, a low-calorie and dietary dish can be used even by those who are on a diet.

Ingredients:

• tomatoes (135 g),
• eggplant (230 g),
• kilogram fillet,
• soy sauce (20 g),
• cheese (135 g),
• butter (25 g),
• salt.

Cut the chicken fillet into thin slices, put them in a bowl and add soy sauce. Let the meat marinate for a while. In the meantime, cut the eggplants into equal circles, rub them with salt to remove the bitterness. Cut the tomatoes into half rings.

Now we take the form, grease its entire surface with vegetable oil. Put a layer of meat on the bottom, then eggplants, which we sprinkle with half of the grated cheese available, put the tomatoes on top. We send the casserole to the oven. There it cooks for thirty minutes, after which it can be taken out and sprinkled with a second serving of cheese on top. Then cook for another twenty minutes. After the casserole is served on the table.

Among the readers there are many lovers of spicy Korean snacks. However, it is not at all necessary to purchase them in a store. These dishes are very easy to prepare at home. Korean-style eggplant is just as easy to prepare as everyone's favorite spicy carrots.

Ingredients:

• three tomatoes,
• four eggplants,
• two sweet peppers
• carrot,
• pepper,
• garlic,
• two tsp ground coriander,
• two st. l. vinegar,
• the same amount of lemon juice and soy sauce,
• sesame (two tsp),
• salt,
• vegetable oil,
• honey (tsp),
• sugar (tsp),

Wash the eggplant and cut lengthwise into long slices. Sprinkle them with salt on top and leave for half an hour. In the meantime, chop the onion, finely chop the greens, pass the garlic through a press.

Peel and grate the carrots, cut the pepper into slices, and cut the tomato into cubes. We wash the blue slices in cold water and outlive. Heat the vegetable oil in a frying pan and fry the eggplants in it. Cook them over medium heat for about seven to ten minutes. Then put in a bowl and let cool. We shift all the vegetables into the same bowl, mix them and add coriander, sesame, pepper, garlic, as well as honey and herbs. Mix the ingredients and add vinegar and soy sauce. You can also add vegetable oil if you like. We transfer the snack to an airtight container and send it to the refrigerator. After a day, it can be put on the table.

Instead of an afterword

As you can see, you can cook a lot of delicious and wonderful dishes from eggplant. In our article, we have given only some recipes. In fact, there are a lot of them. Therefore, you can cook something new and tasty every time. Blue is also very popular as a blank for the winter. We hope that our recipes will help you figure out how to cook eggplant properly.

And eggplants, which we will talk about in another article, are of course known to everyone. But there are so many of them that probably no one can know all the recipes.

Eggplants have their own flavor and are very easy to process. They are prepared in many ways, and fried, and steamed, and boiled. While we are not talking with you about harvesting eggplant for the winter. It will be in another article.

It is very easy and simple to cook light summer dishes from eggplant. When the meat is already tired, but you want something satisfying, then they will come in handy.

Several eggplant recipes are tasty and simple, with photos

Here I have given some very tasty, simple, original recipes. I am sure that you will be able to cook them so that all your loved ones will be satisfied. Experiment! Fantasize. Add the spices you like. Good luck!

Menu:

1. Eggplant, tomato and garlic appetizer

Ingredients:

• Medium eggplant - 6 pcs.
• Medium tomatoes - 8 pcs.
• Garlic - 3-4 heads
• Salt - 2 tsp with a slide
• Vegetable oil - 50 ml.
• Hot pepper - optional
• Spices, herbs - to taste

Cooking:

1. My eggplants, we get wet with paper towels. Cut off the stem and stem and cut in half crosswise.

2. Peel the garlic and cut into large slices. We will stuff them with eggplant, so cut the slices so that it is convenient for you to do this.

3. Pour chopped garlic into a deep cup. Pour 2 teaspoons with a slide of salt to it and mix.

4. In the end part of the cut eggplants, we make deep longitudinal cuts.

5. Put the chopped cloves of garlic into these cuts, stuff them. Force several cloves into one hole, hoping that you have enough garlic for all the eggplants. You can also put some hot pepper in there. In garlic, when salted, you can add your favorite spices. We do not do this, but it is not forbidden.

6. Cut the tomatoes into small cubes. You can remove the skin, but this is not necessary.

7. Put the prepared eggplants in a saucepan, stuffed side up and put chopped tomatoes on them. It is not necessary to pour water.

8. Level the tomatoes evenly over the entire surface and compact. We try to fill the voids between the eggplants with tomatoes.

9. Cover the pan with a lid, put on medium heat and keep on fire for about 20 minutes. Tomatoes should settle, give juice.

10. Open the lid and try our resulting juice. Add salt and sugar if necessary. You can also add other seasonings you like. We add vegetable oil. Close the lid, reduce the heat to low and let stand for another 20 minutes.

11. Eggplants should become soft, easy to pierce with a knife or fork. If the eggplants are fully cooked, turn off the heat, cover with a lid and let cool (if you cook eggplants on an electric stove, it is better to remove the pan from the burner so that they do not overcook and turn into porridge).

12. After they have cooled, put the pan in the refrigerator for a day.

13. Eggplants should be well cooled and infused.

14. Our dish is ready.

15. Remove from the pan and cut into easy-to-eat and beautiful pieces.

16. Put them on plates. On top of each piece lay out a little bit of tomatoes from the pan.

17. You can serve such a dish sprinkled with herbs, with sour cream or mayonnaise, with ketchup. In general, with any sauces that you like. We prefer to eat without adding anything else.

If you take this eggplant recipe, I think you will not regret it. Fragrant, delicious!

Bon appetit!

1. 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 tablespoons
• Water - 80 ml.

Cooking:

1. Wash the eggplants, wipe them with paper towels, cut off the stalk, cut lengthwise into plates and then cut into small cubes. Salt and leave for 30 minutes to leave the bitterness.

We've always done this before. Currently, we have many varieties of non-bitter eggplants. If you know for sure that your eggplant is not bitter, you can skip this step.

Well, of course, you can be completely sure if you grow them yourself. If not, it's better not to risk it, but let it stand with salt. It won't get any worse.

2. Cut the onion into thin half rings. Put 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. Mix and let stand for 20 minutes.

3. Pour a little vegetable oil into the pan, heat it up and fry the chopped eggplants in it. Stir occasionally until cooked through. Approximately 5-7 minutes.

4. We spread the fried eggplant on a paper towel to get rid of excess fat and let it cool slightly.

5. Cut the hard-boiled eggs into strips. It is very easy to do this with a special egg cutter, but you can also cut it with just a knife.

Collecting salad.

6. Put the slightly cooled eggplants into a deep salad bowl. Next, lay out the chopped eggs.

7. Drain the liquid from the onion, you can press it a little with a spoon, as if squeezing, and add it to the eggplant. Salt, pepper, add mayonnaise. We mix everything well.

8. Let the salad brew and cool in the refrigerator. Approximately 20-25 minutes.

9. The salad is tender and tasty. Everyone will eat it, and if not gourmets, they will not immediately understand what kind of dish it is.

10. For beauty, take a round mold, put the salad there

and decorate it with a sprig of greens and a tomato. Well, if you add fantasy, then a rose.

Serve on the table.

Bon appetit!

1. Eggplant like mushrooms with garlic and dill

This eggplant dish is reminiscent of pickled mushrooms. But of course it doesn't replace them. This dish is easy, quick and easy to make.

Ingredients:

• Eggplant - 1-1.5 kg.
• Dill - bunch
• Garlic - 1 head
• Vegetable oil - 100 ml.

For marinade:

• Water - 2 liters
• Salt - 2 tbsp. with a slide
• Sugar - 1 tbsp (optional)
• Vinegar 9% - 150 ml.

Cooking:

1. As usual, wash vegetables, 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 when the pieces with the skin in the finished dish. Of course, if you don’t like it or if your vegetables are not young, you can peel the skin. Eggplant will turn out even more tender.

2. Pour salt into a pot of water, stir, bring to a boil and carefully add vinegar. Stir again and immediately add eggplant to the water.

3. We will cook vegetables until cooked and soft. But it is important not to digest them. Eggplants are very light, they float on the surface. Therefore, they must be periodically stirred during the cooking process.

4. They cook quickly. Approximately 5-6 minutes. You will see that they have become translucent. Well, or try. Take out a piece and try, if a soft piece, then cooked.

5. We send the finished eggplants to a colander and leave for 15-20 minutes to drain the marinade.

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. Keep in mind that eggplants love garlic.

7. Eggplants have cooled down a bit. We spread 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 have to let him stand. We close the salad bowl with a plate and leave it at room temperature until it cools completely.

10. After the dish has completely cooled down, send it to the refrigerator for 12 hours.

11. Now the dish has been infused and is completely ready.

You can add sugar to the finished dish if you wish, then salt if not enough. Well, what do you think is necessary.

It turned out to be an excellent eggplant dish. Fragrant, light, simple.

Bon appetit!

1. How to cook delicious eggplant quickly in a pan

I propose to look at two delicious and original eggplant recipes. One is very simple and very tasty in a pan, and the second is very original and also very tasty with mussels, in rolls. Watch it, cook it, you won't regret it.

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

The blue ones are recommended to be consumed only after heat treatment, since the toxin solanine accumulates in the fruits during ripening. 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 of different dishes will 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 imagination. Nightshade fruits can be made into 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. Its delicate taste will appeal to adults and children.

Ingredients:

• little blue ones - 1 pc.;
• mayonnaise - 2 tbsp. l.;
• tomato - 1 pc.;
• garlic - 1 clove;
• greenery;
• cheese - 100 g;
• chicken 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 processing is a gentle cooking option that retains 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.

Fans of spicy or savory dishes need to know how to cook eggplant with garlic. Small rolls will be an excellent appetizer 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. Sprigs of greens will make the appetizer look beautiful.

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 is suitable for any housewife, 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 get a wonderful dish that will not leave anyone indifferent. The appetizer is 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 chicken

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

Chicken with eggplant in the oven is a tasty and satisfying product that 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 the 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 are a 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 with 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 of the types of such a dish is "Peacock's 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. Spread a small amount of filling on each cooled baked oval, put a tomato on top. Then, you will need to add the cheese-sour cream mixture and cucumber again. The final touch will be a piece of olive, placed on a drop of mass from Feta.
5. The Peacock Tail appetizer will get a beautiful design if you lay it out on an oval dish, decorating it 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. Ordinary 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 is a snack that has a 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 the culinary product will seem especially tasty 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 carrots - 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. Cut the bell pepper 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

Eggplant, delicious vegetables that appear on our tables in the middle of summer and reign on them until the end of autumn, strictly speaking, are not vegetables. Botanists classify eggplant as a berry. The birthplace of eggplant is India, and it was the Indians and residents of other countries of South Asia who first began to eat eggplants.

The first varieties of eggplants were very different in appearance from those dark purple large fruits that we are used to. These were small, almost white berries, resembling a chicken egg in their appearance. It is from the appearance of the ancestors of modern eggplants that the English name of the eggplant came about - eggplant (egg plant).

To date, there are countless types of eggplant, differing from each other in the shape, weight and color of the fruit, as well as in their taste.

Eggplants have a high nutritional value. They are high in fiber and contain a range of vitamins and minerals that are important for health. Eggplants are especially rich in folic acid and potassium - substances that can have a beneficial effect on the functioning of the cardiovascular system. In Asian countries, eggplant is called a longevity vegetable.

In addition, eggplants contain a large amount of enzymes that help break down fats, which makes them indispensable for weight loss diets. But, of course, we would love eggplant, first of all, for their characteristic, unusual taste and unobtrusive aroma.

Today, eggplants are popular in cooking in most countries of the world. There are countless ways to prepare eggplant dishes. They are fried, boiled, stewed, salted and pickled snacks, caviar are prepared from them. Cooking eggplant dishes, like cooking dishes from other vegetables, to a large extent depends on the imagination and skills of the cook.

From these delicious fruits, you can prepare both a simple light salad and a complex dish rich in additional ingredients that will honor even the royal table.

Choosing eggplant, give preference to young fruits that contain less solanine - a substance that gives eggplants a bitter aftertaste. Try to buy elastic fruits, with a smooth shiny skin and a green stalk.

Too dark, dry and wrinkled eggplant skin, dark spots and a brown, wrinkled stalk will tell you that the fruit has been plucked for a long time and no longer has all the virtues and taste of a fresh eggplant.

If the purchased eggplants still cause you some doubts, then after cutting, place the eggplant pieces in lightly salted water and hold in it for 20-30 minutes. In this simple way, you will get rid of most of the solanine and its accompanying bitterness.

RECIPES WITH EGGLANTS

1. Eggplant salad- one of the easiest ways to please yourself with the taste of these summer vegetables. Peel one medium-sized eggplant and cut into slices 1-2 centimeters thick. Fry eggplant slices in a pan in vegetable oil until golden brown. In the same oil, fry two onions, cut into rings.

Cool the fried vegetables and put them in a salad bowl. Add 3-4 sliced ​​tomatoes, a tablespoon of finely chopped greens and salt to the fried vegetables. Stir gently. You do not need to oil such a salad, but you can add a little lemon juice or soy sauce. This simple recipe of Armenian cuisine is sure to please any lover of eggplant appetizers.

2. boiled eggplant- a characteristic dish of Georgian cuisine. Cut four medium eggplants in half, put in an enamel pan, add celery root and pour two cups of boiling water. Cook over low heat for half an hour.

Discard the cooked eggplants and gently squeeze by hand or under pressure. 100 g of peeled walnuts crush with three cloves of garlic, one tablespoon of cilantro and a small pod of red pepper. To crushed nuts with spices, add finely chopped green onions, parsley and basil. Pour 3-4 tablespoons of pomegranate juice into the seasoning and mix thoroughly. Put the squeezed boiled eggplants on a plate and generously spread seasoning of nuts and herbs on top.

3. simple recipe fried eggplant offers us Greek cuisine. Cut 700 grams of eggplant into thin circles, arrange in one layer on a dish or baking sheet, sprinkle with salt and leave for one hour. Rinse salted eggplants in cold water and dry with a towel or napkins.

Mix one glass of flour with half a teaspoon of ground black pepper and carefully roll each piece of eggplant in this flour. Heat the olive oil in a large skillet and fry the eggplant in batches for 2-3 minutes on each side. Sprinkle with herbs and serve with a salad of fresh vegetables (bell peppers, tomatoes, red onions).

4. Eggplant stewed with vegetables, are prepared, probably, in any house. But the undoubted leaders in the preparation of such dishes were and remain Indians and Bengalis. Let's try to cook stewed vegetables with eggplant in Indian style. Peel and cut into small cubes one large eggplant, 5 medium potatoes and 350g pumpkin.

In a deep saucepan or cauldron, heat 3 tbsp. spoons of ghee or vegetable oil and throw your favorite oriental spices into it (mustard seeds, shambhala, anise, cumin, bay leaf, red hot pepper). Heat the spices in the oil for no more than one minute and immediately add the potatoes. Fry, stirring, for about 8 minutes, until golden brown.

Add eggplant and pumpkin and sauté all together for 5 more minutes. Add 450 g of fresh or frozen green peas to the fried vegetables, add 600 ml of water, bring to a boil and simmer over low heat, stirring occasionally, until the vegetables are soft and the sauce thickens. 15 minutes before the end of the stew, add salt to taste. Serve ready-made vegetables to the table, garnished with fresh herbs and a slice of lemon.

5. Grilled eggplant retain the fullness of taste and aroma, as well as the greatest amount of useful substances contained in them.

Cut the eggplant lengthwise into slices no more than one and a half centimeters thick. Soak them in salted water and then pat dry. Using a whisk, beat 3 tbsp. spoons of olive oil, 2 tbsp. spoons of balsamic vinegar, two finely chopped cloves of garlic, 1-2 tbsp. tablespoons finely chopped greens, salt and black pepper. Coat the eggplant slices with the resulting mixture and grill on both sides for 15-20 minutes. Serve as a side dish with meat or poultry, as well as an independent dish, with a vegetable salad.

6.Eggplant with pork baked in a pot- This is a very satisfying, tasty and easy-to-cook dish. Without requiring excessive efforts, this dish will not leave anyone indifferent. Cut 500 g pork tenderloin into small cubes and fry in vegetable oil until golden brown.

Peel three medium eggplants and cut into small cubes. Roll the eggplant in 1-2 tbsp. spoons of flour and fry until golden brown in vegetable oil. Stir the eggplant and meat and divide the mixture into serving bowls. Add sour cream to each pot so that it covers vegetables with meat. Sprinkle grated cheese on top and place the pots in the preheated oven for 30 minutes. Serve right in the pot, sprinkled with chopped parsley on top.

7. Stuffed eggplant- This is a dish that almost every housewife prepares at the end of summer. Than just do not stuff eggplants. Any kind of meat, poultry, various vegetable and cereal fillings are suitable. Such eggplants are baked in the oven or stewed in a saucepan under the lid with the addition of a small amount of water. Let's try to cook stuffed eggplant with lamb.

Cut two large eggplants in half lengthwise. Carefully remove the pulp, finely chop and mix with 300 g of minced lamb. Add three finely chopped garlic cloves, 1 tbsp. l. chopped green cilantro, salt and red pepper. Mix everything thoroughly and fill the eggplant halves with minced meat. Lay tomato slices on top of eggplant with minced meat and sprinkle everything with grated cheese. Bake in the oven for 30-40 minutes.

8. Of course, when talking about how to cook eggplant, it is impossible to ignore eggplant caviar. This tender, fragrant, moderately spicy snack is familiar to everyone since childhood. Each housewife prepares eggplant caviar in her own way, often the recipe for such caviar is passed down in the family from generation to generation. The most delicious caviar is obtained from eggplant pre-baked in the oven.

Cut three kilograms of eggplant in half lengthwise, put on a baking sheet and, after brushing the slices with vegetable oil, bake in the oven for 25 minutes. Ready eggplant cool, peel and finely chop with a knife or pass through a meat grinder.

Finely chop 300 g of onion and bell pepper. Puree 300 g of tomatoes in a blender. In a saucepan or deep frying pan, heat 100 ml of vegetable oil and fry the onion in it for 2 minutes. Add pepper and continue frying for another 5-7 minutes.

Add tomato puree to the fried vegetables and simmer everything together, stirring often, for another 10 minutes. Add the roasted eggplant pulp and continue to simmer the vegetables for 10-15 minutes. Peel and pound two medium cloves of garlic with black pepper and salt. Add to the stewed vegetables and heat over the smallest fire for 7 minutes. Cool the finished caviar and serve with rye bread toasts.

9. Chinese cuisine will help you surprise your guests with an unusual taste sweet eggplant. First prepare the sauce. To do this, mix 4 tbsp. tablespoons soy sauce, 2 ½ tbsp. tablespoons brown sugar, 2 tbsp. tablespoons lemon juice and 3 tbsp. spoons of water. Add salt and black pepper and mix thoroughly. Finely chop 5 green onion stalks, 6 garlic cloves and 1 hot pepper. Cut the eggplant into thin, long strips. Heat vegetable oil in a deep frying pan and fry the eggplant until dark.

Drain the cooked eggplants in a colander and let the excess oil drain. Heat vegetable oil in a frying pan and put green onions, garlic and hot peppers in it, add 1 tbsp. a spoonful of grated ginger and fry everything together over low heat for 1 - 2 minutes. Add eggplant and pour in the sauce prepared in advance. Simmer everything together for another 5 minutes.

10. Eggplant with walnuts. Ingredients: a faceted glass of peeled walnuts, two large eggplants, seven cloves of garlic, adjika or ground red pepper, vegetable oil.

Wash the eggplant. Cut them into circles or ovals. Sprinkle them with salt. Rinse with cold water after 10 minutes. Fry the eggplant on both sides in a skillet in vegetable oil. Lay them on the grid and let the excess vegetable oil drain.

Prepare a glass of walnuts, peeling them from the shell, as well as seven cloves of garlic. Thoroughly crush the walnuts in a mortar along with garlic, adjika (red pepper) and 4 teaspoons of vegetable oil until a homogeneous mass is obtained.

Add the ingredients to the nuts gradually, checking the taste of the resulting mass after each addition. Put the pieces of fried eggplant on a plate, put about a teaspoon of the resulting mass of walnuts and spices on each circle. Smooth it over the surface of the eggplant circle.

Today we shared with you only a small fraction of the secrets of cooking eggplant dishes. We are sure that our advice, multiplied by your experience and imagination, will give excellent results and give you and your family an endless variety of delicious and fragrant dishes made from these wonderful fruits.