How to cook eggplant. The best recipes and tips on how to cook delicious eggplant in a pan. Shaping and thermal processing of snacks

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Eggplant Dishes

A popular Korean dish of eggplant, sweet peppers, tomatoes and garlic with herbs. A very simple recipe - Korean eggplant is a great holiday snack!

Eggplant Lecho is a traditional Hungarian dish, and having a recipe in your own culinary arsenal is very useful. An excellent vegetable appetizer that will not spoil even the festive table.

Very fragrant and juicy eggplant with a delicious filling! If you don’t know how to cook stuffed eggplant, the recipe will help you figure it out.

Armenian-style stuffed eggplant is my signature dish, which was taught to me by a professional Armenian chef. Eggplants turn out just excellent - you will lick your fingers!

Satsivi eggplant is just a universal appetizer from the repertoire of Georgian culinary specialists and chefs. This cold appetizer looks great on any table, but especially good - in nature.

Peking eggplant is a very popular dish in China, a step-by-step recipe for which I want to show you.

Eggplant with walnuts is a very tasty snack for any table! Traditional dish of Georgian cuisine.

Eggplant casserole is both a side dish, an appetizer, and even a main course for those who do not like to overeat. Simple ingredients, a minimum of effort - and a delicious eggplant casserole is already on the table.

Chile is not only a country and a type of pepper, but also a delicious Mexican dish. I tell you how to cook delicious chili from black beans and eggplant.

Eggplant with champignons is a fairly simple but very tasty everyday dish made from the simplest ingredients. It is prepared without meat, so it is also a budget dish.

Crumble is a traditional English dish cooked in the oven. In this case, we will cook eggplant crumble - without meat.

Fried eggplant with tomatoes is a wonderful appetizer for lunch, dinner, and a festive table. It is prepared very simply and quickly. It will especially please fans of eggplant 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 - until now she is silent, like a partisan;) Therefore, I pickle eggplants according to my own method - I hope you like it!

Eggplant in Italian is a very tasty dish invented by the Italians. The main feature of eggplant in Italian is that they are baked in the oven. Vegetarian dish, very tasty and healthy.

According to this recipe, you can cook five liters of salted eggplant. In winter, salted eggplant can be used for appetizers and salads, or served under olive oil with onions.

Of all the savory snacks for the winter, I want to highlight spicy eggplants. Their taste is incredible. Preparing a snack at home is very simple. Spicy lovers will love it! ;)

This eggplant appetizer for the winter is very bright, both in color and in taste. Plus, it's spicy and nutritious. In winter, it will definitely return the blush to your cheeks! Be sure to cook it at home!

This recipe is dedicated to blue lovers. Korean-style eggplant for the winter is put with carrots, bell peppers and onions. All vegetables retain their juiciness and "fresh" taste. In winter, such a jar is a godsend!

This eggplant salad recipe for the winter is designed for those who love spicy and watch calories. Although it is highly recommended to everyone else too! It retains all the vitamins of fresh vegetables.

Quickly Pickled Eggplant is a spicy appetizer that is prepared in just a few hours from very simple and affordable ingredients. I recommend to try!

Eggplant lecho is my favorite variation of this dish. It's easy to make and you can add ingredients to taste and preference. Lecho prepared according to this recipe can be preserved.

This recipe is designed for one liter jar and allows you to keep the dish in the refrigerator for a year! No conservation! I advise you to choose medium-sized young eggplants for preservation.

Stuffed eggplant is a very beautiful and tasty snack. For her, it is better to choose eggplants of the same size. You can enjoy such a snack for six months, it is perfectly preserved.

Eggplants in adjika - a spicy cold appetizer. Convenient: it can be stored in the refrigerator for a long time, rolled up in jars for winter storage. Interesting? I tell you how to cook eggplant in adjika!

Beans with eggplant is a nutritious, healthy, tasty dish. It is recommended for vegetarians, it contains a lot of vegetable protein. Beans with eggplant can also be served as a side dish for meat.

Eggplant in pots is a 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, add something else.

Eggplant puree soup is a French cuisine dish that takes 1 hour to prepare. The soup turns out to be exquisite, tasty, satisfying, and vegetarian at the same time. Good for summer cooking.

Stewed eggplant with tomatoes is a light summer dish. Preparing quickly, the main thing is to collect all the ingredients of 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 useful. It goes well as a side dish for hot, it is also a great cold appetizer. Ready!

The classic eggplant recipe in batter is quite simple and does not take much time. This delicious treat is a great summer snack that will take you less than 20 minutes to prepare.

Eggplant in a pan is a very tasty quick snack. It's great to serve it freshly cooked at a picnic, but it's even tastier the next morning. Learn a simple recipe for eggplant in a pan - you will like it!

Cabbage with eggplant is a rather rare dish, but like any dish that includes eggplant in the recipe, it is tasty and healthy. This light vegetable dish can be a great side dish for pork.

Eggplant with nuts is a very light summer snack, one of the classic snacks from this wonderful vegetable. If I'm not mistaken, something similar is popular in Caucasian cuisine. Ready!

Salad with fried eggplant is a light summer salad that will delight not only with its rich taste, but also with its appetizing and aesthetic appearance. Almost a delicious salad made from very simple products.

Korean eggplant salad is a vegetarian oriental dish that looks very beautiful and appetizing. The salad is made from vegetables, sesame seeds, soy sauce with a little vinegar. Very tasty!

I tell you how to cook eggplant in a slow cooker so that they turn out amazingly tasty, juicy and fragrant. These eggplants can be eaten both hot and cold.

Did you know that vegetables can be cooked in the microwave, and they turn out to be less fatty, but retain all their beneficial properties? I give advice on how to cook eggplant in the microwave - it will turn out delicious!

The recipe for the Greek dish moussaka - for all lovers of Mediterranean cuisine. Making moussaka at home is easy - especially with a simple step-by-step recipe like this one.

Greek eggplant or Greek eggplant recipe - for all vegetable lovers. Cooking a delicious eggplant snack 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 everyone who likes to stuff vegetables. It turns out a very tasty dish that can be safely served as hot.

Eggplant with separately sautéed vegetables is a simple summer dish made from fresh and tasty vegetables. Great way to cook eggplant.

Recipe for Garlic Grated Toast with Roasted Eggplant, Feta Cheese and Green Onion Salad.

Boiled eggplant salad is a great-grandson of the usual tomato and cucumber salad. Special cutting of components and some ingredients modernize this salad, making it more appetizing and tasty!

Mother-in-law's tongue - a delicious appetizer of eggplant and tomatoes. The appetizer acquired such a non-standard name, not because of physical similarity, but in the sense of similarity with the style or style of the mother-in-law :)

Another experiment with pasta was a success, and here is the result - delicious spaghetti with cherry tomatoes, eggplant and sprouted beans, the recipe of which would interest even Italian chefs.

Ajapsandali 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 is imambayaldy, and in Europe it is sote.

Take a look at the photo - eggplant cutlets do not visually differ from meat cutlets. What is the surprise of the guests when they are told that the tender meatballs they just ate were vegetable :)

Eggplant in sweet and sour sauce is a real delicacy whose taste cannot but please gourmets. A recipe on how to turn an ordinary product into a gourmet treat!

Eggplant with mushrooms is a great combination to make a wonderful casserole for dinner. By the way, dinner will turn out in Italian style! Very tasty, satisfying and without meat. See for yourself!

Georgian cuisine is not only meat, wine and cheeses. The local culinary specialists cook vegetables perfectly - and Georgian eggplant is a vivid evidence of this.

Chinese eggplant is one of the most popular Chinese dishes. However, all the ingredients for this dish are available in any Russian supermarket, so the dish can also be prepared here.

Perhaps the most trivial thing that can be cooked from eggplant is fried eggplant with garlic. Fast, simple and very pretty.

Moussaka with eggplant is a traditional Greek hot dish that is now popular all over the world, including Russia.

The most unusual and delicious preparation? Marinated eggplant. The easiest, healthiest and most original of salty snacks? Of course, these are marinated eggplants! Very easy cooking recipe.

Grilled eggplant is perhaps the easiest way to cook this vegetable. The simplest, but not the worst - the dish turns out to be very tender and spicy.

A chic dish for dinner or for a festive table is pork with eggplant. By the way, pork with eggplant is one of the most favorite dishes of the Chinese. It cooks pretty quickly which is a big plus.

Eggplant and zucchini stew is a tasty and lean dish. For such a dish, only ordinary vegetables, a little seasoning and olive oil are required. Happy cooking!

Baked eggplant is beautiful and delicious. See for yourself how you can create a real culinary masterpiece from the usual and everyday ingredients!

Braised eggplant is a simple, tasty and light dish. Eggplants are hearty vegetables in their own right, so they can be used both as an independent dish and as a side dish.

Eggplant is delicious, cheese is delicious too, and eggplant with cheese is delicious squared!

I greet you, culinary lovers who know how to cook and are completely unfamiliar with the intricacies of this art, but passionately wanting to master the skill. The autumn time abounds in diversity and richness of berries, fruits, mushrooms and vegetables. Among this splendor, I would especially like to highlight the fruits of a dark purple brilliant pear-shaped color. These are eggplants. In Ukraine they are called blue, and in the Volga region - demyanok.

The question of what to cook from eggplant quickly and tasty will disappear by itself because incredibly easy recipes with a combination of various products will replenish your “piggy bank” of culinary masterpieces.

Eggplant for a snack

To prepare eggplant snacks, you need to stock up on the following vegetables:

Ingredients

And also needed spices and vegetable oil. Cut off the stalk of the eggplants and divide them crosswise into 2 parts. Coarsely chop the garlic and add 2 teaspoons of salt and aromatic spices to it. In eggplant, make longitudinal cuts without touching the skin and stuff with garlic (as an option, you can use pepper).

Place the prepared fruits tightly in a tall, preferably thick-walled pan, put the diced tomatoes on top. Warm the vegetables under the lid over low heat for 20 minutes, during which time the tomatoes will give juice. Pour in 50 g of oil and hold on low heat for another 20 minutes.

Ready eggplants are easily pierced with a knife blade. Cool the dish and refrigerate overnight. When serving, cut into pieces of a convenient size, spread the tomato filling on top and decorate with herbs. Incredibly simple recipe for the original decoration of the festive table.

An eggplant appetizer salad with eggs and onions can be served not only on holidays. To prepare it, you will need boiled eggs, onions, salt, sugar, vinegar, vegetable oil, taken in arbitrary proportions. And, of course, the blue ones themselves, which need to be cut into strips, sprinkled with salt and left for 15 minutes so as not to be bitter.

In the meantime, marinate the onion cut into half rings in boiling water with the addition of vinegar and sugar. Cut into strips of eggs. Fry the eggplants in a pan with vegetable oil, mix with the rest of the ingredients and season with mayonnaise when serving.

Eggplant rolls

Eggplant rolls are very easy to make. The fruits are cut lengthwise into thin plates, which, after some soaking in salt, are fried in oil on both sides. They must first be dipped in a mixture of eggs with starch. All products are taken randomly, depending on the number of eaters and servings.

The filling is placed on the fried slices, and it is rolled up into a roll. Can be served both hot and cold. Rolls with meat, vegetables, cheese and garlic, cottage cheese and herbs are very popular.

Eggplant for the second

Eggplants are stewed with tomatoes and meat, with potatoes and carrots, baked in the oven and on the grill, stuffed, sour and salted.

Vegetable stew

To diversify the menu, vegetable stew is offered. Vegetables are taken in arbitrary proportions. And the dish will be prepared in a slow cooker. Modern varieties of eggplant do not have bitterness, but ordinary ones should be cut into rings 1 cm thick and, sprinkled with salt, left for a while. In the meantime, pour sunflower oil into the multicooker bowl, dip the chopped carrots and diced onions into it, and fry.

Then lay out the eggplants, sweet peppers and tomatoes, season with spices and cook in the "stewing" mode for 40 minutes, occasionally stirring the vegetables. A few minutes before cooking, add 1 tablespoon of tomato paste and sauce. A beautiful vegetable stew will surprise you with its aroma and spicy taste.

Eggplant cutlets

If children do not eat vegetables in any form, then eggplant cutlets will help to correct the situation. This wonderful dish is suitable not only for the children's menu.

Bake 6 medium eggplants in an oven heated to 200 0C. After 30 minutes, take them out, cool, peel and lightly dry on a paper towel to remove excess moisture. Then, using a blender, turn them into a mushy mass, add 2-3 eggs and 100 g of grated hard cheese. Eggplant goes well with garlic, so two cloves are sent to the cutlet mass along with breadcrumbs and salt.

From the resulting minced meat (it should not be liquid), form cutlets and fry them in vegetable oil on both sides until golden brown. They turn out tender and unusual in taste, and even a schoolboy can handle cooking according to this recipe.

Eggplant in the national cuisines of the world

Eggplants are widely used by culinary specialists all over the world. You should definitely get acquainted with the recipes for preparing these vegetables in the East and the Caucasus, in the Mediterranean and in Asia.

Eggplant in Korean

Washed eggplants (4 pieces) boil in salted water. This will take 20 minutes. At this time, 1 pod of green hot pepper with seeds, 5-6 cloves of garlic, finely chop a bunch of dill with a knife. Cool the boiled eggplant, cut into small cubes and put in a large bowl.

Mix sweet peppers and onions, cut into half rings, eggplant and green spicy mass, salt, pour in 2 teaspoons of vinegar essence and 50 g of vegetable oil, mix again and let the dish brew for 1-1.5 hours. It can be used as a side dish for meat dishes, or as an appetizer for guests.

Mother-in-law language

Appetizer "Teshin language" is a traditional dish of Russian cuisine, although not everyone knows about it.

Cut small eggplants into longitudinal thin plates and fry in vegetable oil, which will take quite a lot, as these vegetables absorb it well. Place the fried eggplants in a colander to drain excess oil.

Then grease each slice with a sauce of mayonnaise, garlic, salt and black pepper, sprinkle with dill and parsley. Arrange tomato slices on top. Someone prefers to roll into rolls. But in shape, eggplant snacks resemble a tongue: long and rather sharp. Lay them in layers and leave for an hour to soak.

Ajapsandali in Georgian

Ajapsandali in Georgian is a vegetable hot dish with a difficult to pronounce name, but very easy to prepare.

Would need:

1 kg of eggplant;
1 kg of tomatoes;
500 g Bulgarian pepper;
500 g of onion;
500 g carrots;
a small head of garlic;
spices (salt, pepper, coriander, suneli hops);
green basil, parsley and cilantro;
frying oil.

Cut the eggplant into thin rings, fry on both sides until soft and dry with paper towels. Peeled pepper cut into strips and fry. Separately stew the onion, cut into half rings and circles of carrots. Put all these vegetables in a saucepan and pour over the sauce.

For the sauce, grind tomatoes, garlic and cilantro in a blender. Add salt and spices. It should be quite spicy and salty. Pour sauce over vegetables and stir. Vegetables stewed under the lid for 10-15 minutes on low heat will soak in the sauce and will not turn into mashed potatoes. Sprinkle the finished dish with chopped herbs.

Preparations for the winter in banks

In simple ways, you can prepare blue ones in the season of their mass collection. They can be salted, pickled, pickled. Prepared from eggplant and delicious caviar.

eggplant caviar

Everyone will love the eggplant recipe for the winter “Like mushrooms”. Ingredients available: eggplant (1kg), hot pepper, head of garlic, vegetable oil and marinade with all its simple ingredients.

Pour 1200 ml of water into a sufficiently large saucepan, add a tablespoon of salt and sugar. Add spices in small quantities: cloves, bay leaf, allspice and black peas. While the water is boiling, cut the eggplant into pieces and finely chop the garlic and pepper.

Add 6 tablespoons of 9% vinegar to the boiling marinade, gently lower the eggplants there and boil for 5 minutes. Then throw them on a sieve. Pour pepper and garlic into the hot oil in a pan, and after a minute add the eggplant. After three minutes, the "mushrooms" can be transferred to sterilized jars and rolled up. 2 half-liter jars can be saved for the winter holiday and enjoy the mushroom taste.

Not all eggplant recipes are presented to your attention. You can still experiment and fantasize. Cook eggplants sweet and with nuts, apply various sauces and fillings. A wonderful vegetable will become an invariable attribute of your family menu.

If you want to cook eggplant quickly and tasty, recipes for suitable dishes can be found among the options below. Each of them is worthy of attention and gives an excellent result in all respects. The final culinary composition is appetizing, tasty and nutritious.

What to cook from eggplant quickly and tasty?

Most eggplant recipes are delicious and simple. Their implementation does not take much time and effort, if all the necessary products are at hand and the subtleties of the technology are studied, which will entirely depend on the chosen variation of the dish.

Eggplant can be marinated in a spicy marinade, after boiling or frying the slices until soft.
Vegetable slices fried in batter or simply in butter in flour breading will become a delicious independent dish, snack or side dish for meat.
By supplementing the chopped vegetable with other vegetables and stewing the components in your own juice under the lid, you can get a delicious vegetable stew, the taste of which will depend entirely on the composition and seasonings, spices, and herbs used.
Delicious eggplant dishes can be served warm after cooking or enjoyed equally interesting taste of a delicacy that has already cooled.

Quick Pickled Eggplants

Delicious eggplants marinated with garlic and herbs, quick recipes for which may differ in the composition of the marinade and additional vegetable components included in the snack, can be issued in three counts. The boiled chopped vegetable is flavored with a spicy mixture and allowed to soak by placing a small load on top.

Ingredients:

eggplant - 500 g;
greens - 1 bunch;
garlic - 3-4 cloves;
lemon - 0.5 pcs.;
vegetable oil - 4 tbsp. spoons;
salt and cumin - 0.5 tsp each;
paprika and coriander - 1 teaspoon each;
peas of black and allspice - 10 pcs.

Cooking

Whole eggplant is placed in a saucepan, poured with water and boiled after boiling for 10 minutes.
The fruits are removed in a colander, allowed to drain and cool slightly, after which they are cut into slices.
Lemon juice and butter are combined with the rest of the spices and garlic, ground in a mortar, flavored with the resulting mixture of still warm vegetable slices, pressed with a load and left to soak for several hours.

How delicious to fry eggplant?

The following recipe is about how to cook eggplant deliciously in a pan. The main task in this case is to reduce the amount of oil used when frying, which can be achieved by soaking the chopped vegetable for 15 minutes in salted water. The same technique is often used to get rid of the bitterness present in the vegetable.

Ingredients:

eggplant - 500 g;
garlic - 3-4 cloves;

Cooking

Eggplants are cut into circles or longitudinal layers and soaked in salted water.
The slices are dried, peppered and browned in an oiled pan on both sides.
Lay the fried vegetable on a dish, sprinkle with garlic and herbs.

Delicious vegetable stew with zucchini and eggplant

Next, you will learn how to stew eggplant deliciously. In this case, the vegetable is combined with zucchini, carrots, onions, carrots and tomatoes, but if desired, the composition can be changed by replacing some components with others and adding new ones. It is also allowed to use other flavoring additives and spices, which are introduced, focusing on your taste.

Ingredients:

eggplant - 500 g;
zucchini - 300 g;
onions and carrots - 200 g each;
tomatoes - 250 g;
garlic - 2-3 cloves;
salt, pepper, vegetable oil, herbs.

Cooking

Fry onions and carrots in a saucepan in oil.
Add eggplant cubes, then zucchini and tomatoes.
Stew the dish under the lid for 20 minutes, add garlic, herbs, warm up for a minute, let it brew.

Eggplant in batter - a quick and tasty recipe

For those who love, the recipe can be quickly and tasty, based on the recommendations below. In this case, the slices are framed with batter, which allows you to keep the juiciness of the vegetable inside and get a golden, crispy crust on the outside. The main thing is to warm the oil well before frying, and completely cover the slices with ice cream.

Ingredients:

eggplant - 500 g;
eggs - 2 pcs.;
flour - 200 g;
milk - 2 tbsp. spoons;
salt, pepper, spices, vegetable oil.

Cooking

Eggplants are cut into circles about 5 mm thick, salted, left for a short time.
Mix beaten eggs with milk, salt, pepper and season the mass to taste.
Flour is added until the batter is slightly thicker in density than the dough for pancakes.
Dip the slices in flour, and then in batter and spread in a hot deep-fryer.
Brown the eggplant on both sides and spread on a napkin.

How delicious to cook eggplant in a slow cooker?

To cook eggplant in a slow cooker quickly and tasty, you can choose a variety of recipes - from simple frying and stewing in the form of stews, to a more sophisticated decoration of a vegetable and getting original snacks. Below is a variant of languishing a vegetable in a spicy sweet and sour sauce with honey and soy sauce.

Ingredients:

eggplant - 1 kg;
bell pepper - 2 pcs.;
ginger - 40 g;
honey, vegetable oil and soy sauce - 2.5 tbsp. spoons;
garlic - 3-5 cloves;
lemon juice - to taste;
water - 1/3 cup;
sesame.

Cooking

Grated garlic and ginger are fried in heated oil on Baking.
Add slices of eggplant and bell pepper.
Water, soy sauce, honey are mixed, salt and lemon juice are added to taste.
Pour the sauce over the vegetables, mix and simmer on the “Stew” for 20-25 minutes.
Leave on the "Heating" for 15 minutes, then sprinkle with sesame seeds and serve.

How delicious to cook eggplant in the oven?

The most delicious recipe of which will be presented below, will become a decoration and a bright addition to any table. You will be surprised by the great taste of the delicacy, as well as its original design and no less spectacular presentation. A vegetable is made in the form of boats, from which the inner pulp is removed, leaving 1 cm at the walls.

Ingredients:

eggplant - 4 pcs.;
minced meat - 600 g;
onion - 200 g;
tomato - 1-2 pcs.;
garlic - 3 cloves;
Italian herbs - 1 teaspoon;
vegetable oil - 70 ml;
mayonnaise or sour cream - 2 tbsp. spoons;
salt, pepper, herbs, cheese.

Cooking

Prepare the "boats", grease them with oil and bake for 10 minutes at 180 degrees.
Sliced eggplant pulp and minced meat with onions are fried separately.
Two roasts are mixed, tomatoes, herbs, garlic, mayonnaise are added, the mass is seasoned and the baked blanks are filled with it.
Place the "boats" on a baking sheet, sprinkle with cheese and bake for 15 minutes at 200 degrees.

Instant Korean Eggplant - Recipe

To cook eggplant quickly and tasty in Korean, snack recipes can be found in the corresponding culinary sections of oriental cuisine. All of them are interesting and worthy of attention in their own way. One of the most popular quick appetizer variations is presented below: the dish is moderately spicy and spicy.

Ingredients:

eggplant - 1 kg;
bell pepper - 250 g;
onions and carrots - 200 g each;
parsley - 40 g;
garlic - 5 cloves;
sugar - 2 tbsp. spoons;
vegetable oil - ½ cup;
salt - ½ tbsp. spoons;
vinegar - 75 ml;
seasoning for Korean salads - to taste.

Cooking

Eggplants are boiled in salted water for 10 minutes, cut into slices.
Peppers, carrots, onions are chopped into strips, kneaded with salt, mixed with garlic and eggplant.
Combine all other ingredients for dressing, add to vegetables.
After a few hours of instant infusion, you can try it.

Eggplant "Teschin language" - the most delicious recipe

If you still don’t know how to deliciously cook the well-known Teschin Tongue eggplant, the following recipe will help you realize the idea in the best possible way. The appetizer is traditionally made in the form of rolls flavored with mayonnaise, spicy herbs and garlic. In some cases, nuts and hot peppers are added to the filling.

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

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

You will definitely love our easy eggplant recipes. Choose to taste!

snack rolls

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

Cooking:
Cut the eggplant lengthwise into wide slices 3-5 mm thick, salt and leave for 30 minutes. Then rinse off the salt, dry the slices and fry in vegetable oil on both sides. Rub the cottage cheese through a sieve or mash with a fork. Grind garlic, walnuts and herbs, add mayonnaise and mix until smooth. Lubricate the eggplant slices with the resulting mass and twist into rolls. Instead of cottage cheese, you can use soft cottage cheese or a mixture of cottage cheese with cheese grated on a fine grater.

Appetizer of eggplant, tomatoes and cheese

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

Cooking:
Cut the eggplant and tomatoes into equal slices. Fry eggplant slices in vegetable oil. Beat eggs with chopped herbs and salt. Cut the baguette into neat slices, dip each in the egg mixture and fry in vegetable oil. Place a slice of tomato on top of each slice of fried baguette, followed by a slice of cheese and a slice of eggplant. Drizzle everything with oil and bake in the oven for 7-10 minutes at a temperature of 180ºС.

Eggplant with minced meat and cherry tomatoes

Ingredients:
2 eggplants.
300 g minced meat,
100 g cherry tomatoes,
100 g melted cheese
¼ jar of olives
1 tsp dried herbs thyme,

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

Eggplant salad with chicken

Ingredients:
1 eggplant
1 boiled chicken leg (200 g),
1 sweet pepper
2-3 tomatoes
½ red onion.
For refueling:
1 tbsp soy sauce,
1 tsp adjika,
2 tbsp lemon juice
2-3 tbsp vegetable oil,
greens, salt, black ground pepper - to taste.

Cooking:
Cut a small eggplant into slices, sprinkle with salt and pepper and leave for 10-15 minutes. Then fry in vegetable oil on both sides until golden brown. Cut the leg and sweet pepper into strips, slice the tomatoes, and cut the onion into rings. Combine all the products prepared for the salad, pour over the dressing and let the finished salad stand for 15 minutes. When serving, decorate the dish with herbs.

Warm vegetable salad with eggplant

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

Cooking:
Cut eggplants, zucchini and apples into cubes, sweet pepper into large strips. Salt the eggplant, put it on a baking sheet, pour over with oil and bake in the oven for 10 minutes at a temperature of 200ºС. Then put the pepper to the eggplants, pour over with oil and bake at the same temperature for 10 minutes. Then add apples, zucchini, pour oil again and bake also for 10 minutes. Put the prepared vegetables in a salad bowl, sprinkle them with chopped garlic and herbs and add a little oil.

Eggplant baked with champignons

Ingredients:
400 g eggplant,
400 g champignons,
200 ml 20% cream,
50 ml dry white wine
1 garlic clove
1 onion
½ tbsp thyme
cheese,
vegetable oil.
salt, black ground pepper - to taste.

Cooking:
Cut the eggplant into slices, sprinkle with salt and leave for 15 minutes to release the bitterness. Then rinse and fry on both sides. Cut the champignons into slices, fry in oil, add the onion, chopped into rings, pour in the wine and let it evaporate. Pour cream over mushrooms, reduce heat and simmer for 10 minutes. Salt and pepper to taste and add minced garlic and thyme. Lubricate the baking dish with vegetable oil, put the eggplants in it in the form of a flower, directing the petal plates from the center to the edges. Put champignons with sauce in the center of the flower, wrap the edges of the plates inside, sprinkle grated cheese on top and bake in an oven preheated to 180ºС for 20 minutes.

Chicken noodles with eggplant

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

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

Pie with chicken and eggplant

Ingredients:
For test:
225 g flour
1 egg
4 tbsp vegetable oil,
2-3 tbsp water,
salt, spices - to taste.
For filling:
2 eggplants
1 sweet pepper
2-3 tomatoes
1 chicken breast.
For sauce:
300 ml sour cream
3 yolks,
200 g cheese
1 garlic clove
greens - to taste.

Cooking:
For the dough, combine flour, beaten egg, vegetable oil, water, salt, add spices to taste and knead the dough. Wrap the finished dough with cling film and refrigerate for 30 minutes. Cut the eggplant into slices lengthwise and soak in cold salted water for 20 minutes, then fry on both sides. Cut the sweet pepper into cubes and lightly fry in the same oil where the eggplants were fried. Cut the tomatoes into thin circles. Cut the chicken fillet into small cubes and fry in a pan with almost no oil. To prepare the sauce, beat sour cream with yolks, add grated cheese, a little greens, chopped garlic and mix everything thoroughly. Roll out the dough according to the diameter of the baking dish, put tomatoes, chicken, eggplant, sweet peppers on it in layers and pour everything with sour cream sauce. Bake the cake in an oven preheated to 200ºС for 30-40 minutes.

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

Cooking:
Cut the eggplant and pepper into cubes, onion and carrot into thin strips. Rinse rice, cover with salted water and leave for 15-20 minutes. Chop the garlic, fry in vegetable oil until golden brown and remove from the pan. Meanwhile, lightly fry the onions and carrots in garlic oil, then add the eggplants to them and fry for another 2-3 minutes. Then add sweet pepper and adjika, salt, pepper to taste and mix thoroughly. Put rice on top of this mass, pour everything with salted water so that the rice is covered with water by 1-1.5 cm, cover the dish with a lid and cook over low heat until the rice is cooked until the liquid is completely absorbed. Mix the finished pilaf well, let stand for 5-7 minutes, then sprinkle with chopped herbs and serve.

Scrambled eggs with eggplant

Ingredients:
4 eggs,
400 g eggplant,
100 g ham
1 onion
2 tbsp butter,
100 g green peas,
salt, ground black pepper - to taste.

Cooking:
Cut the eggplant into thick slices, put them on a plate and, after salting, leave for 30 minutes, then fry in butter. Cut the ham into thin strips, dice the onion and fry everything in oil, add green peas. Mix the eggs with salt and ground pepper and pour over the ham, onion and peas with this mixture. Divide the omelette into several parts, wrap the fried eggplant in each part and serve.

Lavash roll with eggplant

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

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

Ingredients:
1 eggplant
1 zucchini
1 carrot
2 bulbs
2 sweet peppers (red and yellow)
2 tomatoes
1 tbsp flour,
2 bay leaves,
4-5 black peppercorns
salt, dill, parsley and cilantro - to taste.

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

Muffins with eggplant

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

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

Eggplant puffs

Ingredients:
500 g puff yeast dough,
4 eggplants
1 onion
2 cloves of garlic
3-4 tbsp vegetable oil,
3 tbsp 30% cream,
3 tbsp grated cheese
salt, oregano, ground black pepper - to taste.

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

Eggplant fritters

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

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

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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

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

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

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

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

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

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