Homeland eggplant is India. They, like the potato, did not want to be eaten at first in Europe. In fact, raw vegetables do not cause appetite. Therefore, for a long time they were used as a medicine, for example, they believed that an eggplant boiled in oil cures a toothache, and its juice helps with gout.
These vegetables came to Russia only in the 17-18 century, gradually acquiring the love of the people. The darker the color of the vegetable, the tastier it is. The most delicious fruits are black, they have fewer seeds and are softer in their consistency.
Eggplant contains a lot of potassium, which removes excess water from the body, and this helps the heart muscle to function properly. Vegetable helps to remove cholesterol from the body, it is useful for people with a sick stomach and intestines.
What only dishes are not prepared from eggplant! The most common are eggplant caviar, Greek moussaka, ajab-sandal lunch and others. It has few calories, so you can not worry about the figure.
Blue, grown in recent years, do not have bitterness, so some housewives fry them, not salted. But experienced cooks still advise to sprinkle the cut fruits with salt for at least half an hour, give the fruits juice, then drain the water, throw the vegetables into a colander, squeeze, dry and then begin to roast.
These procedures need to be done so that eggplants absorb less oil and better fry. Young fruits should not be cleaned before cooking, and some people like to roll them in flour or bread crumbs, dipping them in the egg mixture beforehand and then fry them.
Fried eggplants are fast and tasty.
This is a simple recipe, the dish is usually served as a snack to the festive table. The following components are necessary for cooking:
- eggplant - 5 fruits;
- tomatoes - 3 fruits;
- oil - 100 g;
- garlic - 4 cloves;
- greenery;
- spice.
On cooking takes half an hour.
Calorie is 783 kcal.
Rinse the eggplants, dry them and, without peeling, cut into round pieces. Each layer is simply sprinkled with salt. Leave for half an hour. After this time, rinse the eggplants under cold water, squeeze and dry.
Then follow to begin roasting vegetables. Pour butter into a frying pan, warm it up and then spread eggplants in batches. As soon as one batch is fried, another is put, and so on.
Separately prepared sauce. In a tomato peel the skin, finely chop and pour into the same pan, after the eggplant is fried. Stew tomatoes for about seven minutes, squeeze garlic under a press, put to the tomatoes, add spices if desired.
Eggplants are served like this: neatly fried eggplants are laid out on a serving plate, and the sauce is poured over the top.
Eggplant in the oven
This is a dish of Georgian cuisine, they also call it "pkhali" with eggplants. Eggplants are baked and poured over with a delicious sauce, which, according to Georgian tradition, is moderately spicy, spicy, with walnuts and incredibly tasty.
Composition:
- eggplants - 4-5 fruits;
- garlic - 2 cloves;
- cilantro;
- Garnet;
- white vinegar - 50 g;
- bow;
- walnut - 40 grams;
- salt;
- coriander;
- pepper.
It takes half an hour to prepare.
Calories - 654 kcal.
First, prepare blue. Vegetables are washed, dried and cut and put in a baking sheet. Bake thirty minutes at 180 degrees.
While they are baked, it is time to refuel. Onion must be cleaned, cilantro, wash, dry. Prepare the dishes, in which the remaining ingredients should be crushed. Formerly, a grinder was used for this purpose, but with the help of a blender, the dressing is more homogeneous in its consistency.
So, put the onion sliced in quarters into a dish, pour vinegar there, add garlic, cilantro greens, walnuts, salt, add hops-suneli. Leave a few onion rings for decoration.
Turn on the blender and grind everything well. The mass should be a light color. While preparing the dressing, baked eggplant. They are taken out of the oven, they are allowed to cool down, kneaded with a fork, and only then they are poured with the prepared mass.
Then a matter of taste, someone who likes to fill up with eggplants completely mix, taste, add salt and pepper, if necessary, only then, decorating with onions and pomegranate to serve. And some housewives prefer eggplants, lightly wrapped, put on a serving plate, pour the sauce and decorate, in this form serve.
Eggplant Tartlets
This dish belongs to the category of festive, looks spectacular, and most importantly - delicious. Prepares surprisingly simply and quickly.
Composition:
- three eggplants;
- one bell pepper;
- one onion;
- cilantro bunch;
- forty grams of butter;
- one egg;
- two hundred grams of flour;
- half a glass of cold water;
- a bunch of parsley;
- three cloves of garlic;
- half a lemon;
- sixty grams of olive oil;
- a little balsamic vinegar.
It takes an hour and twenty minutes to cook.
Calorie - 1790 kcal.
Sift flour, make a well, there pour cold water, egg and butter. Put the dough in the fridge for thirty minutes.
In the vegetables, make notches and send to the oven for twenty minutes until fully cooked.
Then blue and pepper are taken from the oven, cooled and peel is removed from them. Pepper can be put in a plastic bag and shake, then the skin will easily come out. Pepper seeds are removed. It remains to chop the vegetables into cubes.
Then it is necessary to chop the greens, cut the onion into half rings and mix with eggplants and pepper. Add balsamic vinegar and lime juice to the mass, squeeze garlic.
It was time to bake tartlets. The dough goes from the refrigerator and rolls into the reservoir. Cut circles from it so that in their size they are slightly more prepared molds. Each circle put in shape and bake for ten minutes to dry.
As soon as they are taken out of the oven, put a vegetable stuffing on each tartlet and send the hot oven again for a few minutes.
Eggplant with meat - a quick recipe for a delicious dish
Eggplants are such vegetables (although now they are called berries), which are perfectly combined with any meat. In this recipe pork is used, but beef and chicken meat is tasty, juicy and tender in combination with vegetables.
Composition:
- a pound of pork;
- three eggplants;
- one carrot;
- onion head;
- three bell peppers;
- three tomatoes;
- 50 grams of vegetable oil;
- salt pepper.
Prepare the dish for 40 minutes.
Calories - 2199 kcal.
The recipe for cooking eggplants with meat is quite simple. Cut meat into pieces. Put pieces of pork in the pan, fry until redden, but the main thing is not to overcook.
Then prepare the eggplants. They are washed, dried and cut into cubes. Add to the meat and lightly salt. Then close the lid of the pan and simmer for five minutes until the eggplants give the juice.
Finely chop the carrot, then add to the eggplants with meat. Onions cut into thin straws, the pepper is also only slightly thicker. First put onions in the pan, then pepper and simmer everything together for another five minutes.
You can remove the peel of a tomato, and you can simply wash and cut into slices and add to the pan to the vegetables with meat. Then the contents of the pan need to be mixed and covered with a lid stew for another twenty minutes.
Who loves this dish with a minimum content of juice, then the lid should not be closed. Let vegetables and meat roast in a pan, without closing the lid. Then the dish will be more dry, crispy. In the process of stewing, you should try the dish on salt and pepper and add if necessary.
The dish is ready, try it, it is very tasty!
Eggplant Cutlets
Probably there is no person who would not like cutlets. From eggplant, they are particularly tasty, original and not difficult to prepare.
Composition:
- one and a half kilograms of eggplants;
- 10 sprigs of parsley;
- one and a half teaspoons of salt;
- two cloves of garlic;
- half a teaspoon of pepper;
- one egg;
- 100 ml of vegetable oil;
- one hundred grams of cheese;
- 80 grams of crackers;
- one hundred grams of flour.
Prepare the dish for about 50 minutes.
Calories - 1600 kcal.
How to cook quick and tasty eggplant patties? Let's look at the recipe in detail. Eggplants need to be washed, dried and put in a baking sheet, which is sent to the oven for thirty minutes. Chop the parsley, squeeze the garlic under a press and grate the cheese. In this recipe, Parmesan cheese will do, but if not, then any hard cheese.
As soon as the blue ones are ready, throw them into a colander to drain the juice, but do not pour the juice itself, peel and chop it. Put eggplants in a bowl, add other products. All mix, add egg and crackers. If the stuffing turns out to be dry, then it can be diluted with aubergine juice.
They are fried in two sides in hot oil until golden brown.
Cutlets are ready!
Recipes quick and tasty eggplant dishes in a slow cooker
Blue with tomatoes
This dish is suitable as a side dish to the main meat dish, or as an addition to mashed potatoes and pasta. It is prepared quickly and simply, and despite this, the eggplants are juicy and tasty.
Composition:
- Eggplants - 3 pcs .;
- 3-4 tomatoes;
- garlic - 1 slice;
- bow;
- sunflower oil - 60 grams;
- greenery;
- cheese - 100 grams;
- salt and other spices.
On preparation 50 minutes leave.
Calorie - 1520 kcal.
Cut eggplants, salt, rinse after twenty minutes under running water, chop tomatoes and onions, chop garlic or squeeze out under pressure. From parsley greens and cilantro, who loves how. It also needs to be shredded.
Squeeze the little blue ones and put in the bowl of the slow cooker (before that, pour a little oil there) first layer, put onion on top, then tomatoes and garlic. All pour oil, put the greens and it remains only to season with spices and repeat the same layers. Enable multicooker mode for 40 minutes.
Open and interfere in the cooking process is not necessary. The dish is ready.
Eggplant caviar in a slow cooker
Owners of multicookers are lucky, caviar cooks in it for almost half an hour and no one gets tired.
To prepare you need:
- three eggplants;
- two bell peppers;
- three tomatoes;
- 50 grams of vegetable oil;
- bow;
- garlic;
- salt, sugar and pepper;
- carrot.
It takes seventy minutes to prepare the dish.
Calories -1258 kcal.
Rinse the eggplants, and if they are not young, peel them. Peppers also wash and remove the seeds. Vegetables chopped randomly and put in a bowl multicooker. On top of the eggplant put carrots, then pepper, onions, only tomatoes at the end. Chop the tomatoes and grate one. Put chopped tomatoes on top of the onion, sprinkle with oil and sprinkle with grated tomato on top. If desired, salt everything lightly.
Turn on baking mode for sixty minutes. Fifteen minutes before completion, lift the lid and add the squeezed garlic. Vegetables during this time well baked. It remains only to grind them in a blender.
Once the vegetables have cooled slightly, you will need to turn on the blender and chop the products, add salt and season with spices.
Enjoy your meal!
Marinated eggplants for the winter with hot peppers
This recipe is simple and compared to other dishes it is prepared relatively quickly, and in the winter to use these pickled eggplants and serve with mashed potatoes is a godsend.
So, on five liter cans will need the following components:
- eggplants - 5 kg;
- Bulgarian pepper - 600 g;
- hot pepper - 1 pod;
- garlic - 200 g;
- vinegar 9% - 250 ml;
- sunflower oil - 250 ml;
- water - 3 l;
- Vinegar for brine 9% - 150 ml;
- salt - 4 tablespoons.
Preparing the dish a little over an hour.
Caloric content is 2974 kcal.
How to quickly and tasty pickle eggplants for the winter? Patience and you will learn! Tell you in detail. Eggplant and pepper cut into small pieces. Through the grinder, you should skip the Bulgarian pepper, all the garlic according to the recipe and one hot red pepper.
In a saucepan, pour three liters of water and immediately add salt and vinegar. As soon as the water begins to boil, in turn it is necessary to cook eggplants. Each batch is cooked for about ten minutes.
As soon as they are cooked, it remains to pour in the prepared mass of peppers and garlic. Add oil and vinegar there. Stir everything gently and place tightly in sterile jars.
Banks with vegetables can only sterilize. To do this, put a soft cloth on the bottom of the pan, put the cans on top, and boil the water in the pan so that the water level in the pan reaches at least two thirds of the cans. Banks do not forget to close the lids. Sterilize need fifteen minutes.
After it remains to roll banks.
Eggplant like mushrooms for the winter
This recipe is not for nothing called eggplants like mushrooms, the taste of them actually turns out to be mushroom, this dish can surprise the guests by inviting them to guess which ingredients were used.
Composition:
- eggplants - 5 kg;
- 350 g of dill;
- garlic - 300 g;
- vegetable oil - 300 ml;
- vinegar 9% - 250 ml;
- water - 3 l;
- salt - 4 tbsp. l
Preparing the dish an hour.
Caloric content is 3058 kcal.
Eggplant chopped, garlic is also better to chop finely. Wash the dill and chop finely.
Now you should cook the pickle. Pour three liters of water into the pot and put it on the fire. How to start boiling add vinegar and salt according to the recipe. Eggplant portions are poured into the pan and cooked for three minutes from the moment of boiling.
In eggplant added: dill, garlic and vegetable oil. Everything is gently mixed and laid out on the banks. It remains to sterilize them. Put cans of eggplants in a saucepan, add water and sterilize for half an hour from the moment of boiling.
It remains to wrap them in this form and leave to cool. It will remain in the winter to open and eat them.
Enjoy your meal!
And another delicious dish of eggplant - in the next video.
