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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 meaning 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 be prepared here as well.
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!
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, eggplant contains a large amount of enzymes that help break down fats, which makes them indispensable in 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. We will tell you how to cook eggplant and share delicious eggplant recipes.
1. When choosing eggplants, give preference to young fruits that contain less solanine - a substance that gives eggplants a bitter taste. 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.
2. Eggplant salad is one of the easiest ways to indulge in 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.
3. Boiled eggplant is 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.
4. A simple recipe for fried eggplant offers us Greek cuisine. 700 grams of eggplant cut into thin circles, 
spread in a single 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).
5. Eggplant stewed with vegetables is probably cooked in any home. 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.
6. How to cook eggplant on the grill? Grilled eggplant retains 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.
7. 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.
8. Stuffed eggplant is a dish that almost every housewife prepares at the end of summer. What they don’t stuff 
eggplant. 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.
9. 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. For fried vegetables 
add the tomato puree and simmer everything together, stirring frequently, 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.
10. Chinese cuisine will help you surprise your guests with the unusual taste of 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.
Today we shared with you only a small fraction of the secrets of how to cook eggplant. 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. In turn, "Culinary Eden" is always happy to please you on its pages with new interesting recipes and ideas for cooking eggplant.
Zhalnin Dmitry
How to cook eggplant? They can be stewed, fried, baked and even harvested for the winter. It is these cooking methods that we will consider in the presented article.
How to cook eggplant with tomatoes?
Surely each of you at least once in your life tried an incredibly tasty and fragrant eggplant appetizer. You can cook it in different ways: on the stove and in the oven. Let's consider both options in more detail.
So, before you cook eggplant in the oven, you need to purchase the following ingredients:
- ripe tomatoes of medium size - 5-7 pcs.;
- young eggplants of small size - 2-3 pieces;
- hard cheese "Russian" - 120 g;
- sour cream mayonnaise - 100 g;
- salt and any aromatic spices - add to taste;
- fresh herbs (dill, parsley) - in a bunch.
Food processing
How to cook eggplant in the oven quickly and tasty? To do this, wash all the vegetables, and then cut them into circles 1.6 centimeters thick. Next, grate hard cheese separately, mix it with mayonnaise, chopped herbs, salt and spices.
Shaping and thermal processing of snacks
Before cooking eggplant in the oven, you should take a large baking sheet, grease it a little with oil, and then lay out the circles of vegetables. Moreover, this should be done so that there are eggplants below, and tomatoes on top. At the end, for each appetizer, you need to lay out a dessert spoon of mayonnaise, greens and cheese sauce. It is recommended to bake such a dish in a preheated oven for a short time (about 16-26 minutes). In this case, the cheese should completely melt and form an appetizing hat on the appetizer.
Cooking a fragrant eggplant appetizer on the stove
Now you know how to cook eggplant in the oven. But, as mentioned above, you can also make a fragrant snack for the festive table on the stove. For this we need:
Food preparation
Surely you know how to cook eggplant with garlic. But if you do not have this information, then we will present it to your attention right now.
So, to prepare a fragrant snack, you should thoroughly wash the vegetables, cut off the stalks from them, and then chop them lengthwise into thin plates. Next, you need to grate hard cheese and garlic on a fine grater, mix them with mayonnaise and chopped herbs (you can add spices if necessary).
Heat treatment and dish formation
After the filling for the snack is ready and the eggplants are cut, you should take the plates, lightly sprinkle them with salt, and then roll in wheat flour and put in a hot pan with vegetable oil. Fry vegetables on both sides for a short time, until a reddish crust appears.
After cooking the eggplant, they need to be laid out on napkins so that they lose as much oil as possible. Next, each fried plate should be greased with mayonnaise, cheese and garlic sauce, and then wrapped with a roll and secured with a skewer.
Serve such a fragrant snack to the festive table should be on a flat plate only in a cold state.
Cooking saute in a slow cooker
About that, we talked a little higher. However, using such vegetables, you can make not only light cold or warm snacks, but also a full-fledged second course.
How to cook eggplant saute? You will find the answer to this difficult question a little further. It should be noted that in the classical sense, sauté is a dish that is prepared using a special technology. It consists in a short-term preliminary frying of all the ingredients included in the recipe. But in order for them not to burn, it is recommended to shake the contents of the saucepan periodically. It is this treatment that will not harm the surface and shape of the products, and they will fully retain their juice. By the way, “saute” is a French word that means “leap” or “leap” in translation.
We will fry all the ingredients on the stove, using a frying pan for this, but we recommend stewing in a slow cooker.
So, to prepare a delicious second course, we need:
Processing and roasting ingredients
Before cooking eggplant in a slow cooker, you should thoroughly wash all the vegetables, and then cut them into not very thick circles (about 1.4 centimeters thick). Next, you need to put the pan on the fire, pour in a little oil and fry the carrots in turn, then the onion rings, bell peppers, eggplant and tomatoes. As mentioned above, it is not recommended to stir vegetables with a spoon during such processing. They should be turned over by lightly twitching the pan or stewpan.
Forming a dish and stewing vegetables
After the circles of vegetables are fried, they should be put one by one in the multicooker bowl (eggplants, bell peppers, carrots, onions and tomatoes). On top of such a dish, it is recommended to place a sauce made from grated garlic cloves with the addition of salt, chopped herbs, pepper and various spices. Having filled all the ingredients with one multi-glass of water, close the device tightly and set the extinguishing program. After 20-26 minutes, the dish will be completely ready. It is recommended to serve it hot along with fresh bread.
Korean style spicy eggplant
Few people know how to cook eggplant in Korean. And in order to correct this situation, we decided to bring to your attention a detailed recipe for a spicy salad that can be safely served at the festive table as a fragrant snack.
So, we will need:
Preparation of ingredients
How to cook eggplant in Korean? To do this, all the listed vegetables should be thoroughly washed, and then peeled and stalks (if required). Next, you need to cut the eggplant into sticks, salt them and leave aside for half an hour. It is also necessary to chop the bell pepper and onion into half rings, and the tomatoes into medium cubes.
Heat treatment
While the eggplants are getting rid of bitterness in salt, you should take a deep saucepan, pour oil into it and lay out half rings of onion and bell pepper. Vegetables should be fried until golden brown. Next, you need to send whole pods of hot pepper there, and after a few minutes add tomato cubes.
Upon completion of the eggplant sticks, rinse well in cold water and also send to the saucepan. After peppering and salting all the ingredients, they should be covered with a lid and then simmered for 15 minutes over very low heat. Then you need to add soy sauce, garlic and chopped herbs to the vegetables. After keeping all the products on the stove for another 3 minutes, they should be removed and cooled.
Serve a spicy Korean-style appetizer to the table, preferably cold.
How to cook eggplant moussaka?
Moussaka with eggplant is a traditional hot Greek dish. It should be noted that it is especially popular not only in the mentioned state, but also in our country. Moussaka can be prepared in completely different ways. After all, this dish does not have the only correct recipe. However, in general, it is almost always prepared with minced meat and bechamel sauce. The inhabitants of Greece use it both cold and hot.
So how to cook eggplant with meat? For this we need:
- young eggplants (not very large) - about 600 g;
- refined olive oil - 80 ml;
- sweet onion - 1 pc.;
- lean pork - about 300 g;
- young beef - about 300 g;
- dry white wine - about 200 ml;
- ripe medium-sized tomatoes - about 400 g;
- potato tubers - about 600 g;
- fine sea salt - 1 dessert spoon (add to taste);
- dried parsley - 2 dessert spoons;
- ground cinnamon - ½ dessert spoon;
- brown sugar - ½ dessert spoon;
- country fat milk - about 500 ml;
- wheat flour - about 60 g;
- butter - about 50 g;
- grated nutmeg - ¼ dessert spoon.
Cooking process
How to cook eggplant with meat in Greek? To do this, you must adhere to the following sequence:
Greek moussaka with eggplant can be served both cold and hot.
Cooking delicious caviar for the winter
Many housewives know how to cook eggplant caviar. After all, such preparations were often made by our mothers and grandmothers. It should be noted that the finished snack has a delicate texture, pleasant aroma and taste. In addition, it is very useful, as eggplant contains vitamins A, C, P and group B, as well as pectins.
So, before cooking eggplant caviar, we need to purchase the following ingredients:
- young eggplant - 3 kg;
- carrots - ½ kg;
- tomatoes - 2 kg;
- garlic - 1 whole head;
- onion - 500 g;
- table vinegar 9% - 100 ml;
- refined vegetable oil - 300 ml;
- bitter red pepper - 1-2 pods (add as desired);
- table salt - add to taste.
Cooking process
To make a delicious eggplant preparation for the winter, you must adhere to the following rules:
Using the presented tips for cooking eggplant, you can not only set a chic table, but also prepare a fragrant snack for the future.
It is believed that eggplant, due to the potassium they contain, has a beneficial effect on the functioning of the heart and normalizes the water-salt metabolism of the body. It is not without reason that in the East they are called vegetables of longevity and are recommended to be eaten regularly by older people. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. What you need if you follow the figure.
But sometimes even the benefit is not an argument. Even today, many housewives consider eggplants to be too capricious: they either turn black or bitter. Although these troubles are easy to avoid.
- Soak eggplant in salted water for half an hour before cooking. Then rinse. This will take the bitterness out of the vegetables.
- If you are cooking caviar, do not pass the eggplant through a meat grinder and do not cut it with a metal knife. This can give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
- So that eggplants do not absorb a lot of fat when frying, pre-scald them with boiling water.
- To prevent the flesh from turning black, cook the eggplant over high heat.
- If you want the eggplant slices or rounds to stay in shape when cooked, leave the skin on.
Moussaka
jabiru/Depositphotos.comThis is a traditional dish of eggplant and minced meat for the Balkans and the Middle East. Delicious and very satisfying.
Ingredients:
- 800 g eggplant;
- 800 g minced lamb or beef;
- 300 g of tomatoes;
- 1 onion;
- 50 g of hard cheese;
- 180 g of dry white wine;
- olive oil for frying;
- salt and pepper to taste.
For sauce:
- 500 ml milk ;
- 40 g butter;
- 30 g flour;
- 200 g of hard cheese;
- 2 eggs;
- salt and nutmeg to taste.
Cooking
Let's start with the sauce. Melt the butter in a frying pan and fry the flour in it. In parallel, heat the milk a little (do not boil!). In order for the sauce to turn out without lumps, the milk and the mixture of butter and flour should be about the same temperature. Milk, stirring constantly, pour into the pan to the butter and flour. Salt, add nutmeg. Bring to a boil and then add the grated cheese. We continue to cook, not forgetting to stir until the cheese is melted. Then we remove from the fire. While the mixture is cooling, beat the eggs in a separate bowl. After that, slowly pour them into the sauce, mixing thoroughly. The sauce is ready.
Onions for moussaka should be cut into half rings, peeled from tomatoes and chopped into cubes. Eggplant cut into thin oblong slices (do not forget to soak them in salted water!) And fry in olive oil on both sides. After frying, they should be laid out on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onion and minced meat and cook until the liquid has evaporated. After that, add the tomatoes, salt, pepper and simmer for a few more minutes.
Assemble the moussaka: put the eggplant and minced meat in layers in a baking dish so that the eggplant is on top. Pour sauce over everything and sprinkle with grated cheese. We send it to the oven, heated to 180 ° C, for 30-40 minutes.
caponata
fanfon/depositphotos.com This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as an independent dish, as well as a side dish and snack.
Ingredients:
- 800 g eggplant;
- 150 g olives;
- 90 g capers;
- 140 g of onions;
- 50 g of sugar;
- 400 ml of tomato paste;
- 80 ml of wine white vinegar;
- olive oil for frying;
- basil, salt and pepper to taste.
Cooking
Peel the eggplant, cut into cubes and fry in olive oil. So that the vegetables are not too fatty, they can be lightly doused with boiling water before frying.
In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then we add capers there (recall that they can be pickled cucumbers), olives, wine vinegar and a little bit of olive oil. Simmer all this for about five minutes, after which we add the fried eggplant and tomato paste. Cook for another 7-10 minutes. A couple of minutes before readiness, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. In general, you can do without it, since capers usually give the dish the necessary salinity.
lasagna
Dorothy Puray-Isidro/Ühutterstock.com This is a variation of a traditional Italian dish where eggplant replaces the dough.
Ingredients:
- 800 g eggplant;
- 500 g minced beef;
- 500 g thick tomato paste;
- 100 g mozzarella;
- 100 g parmesan;
- 100 g breadcrumbs;
- 2 eggs;
- 2 tablespoons of water;
Cooking
We clean the eggplant and cut into circles about one and a half centimeters thick. In a bowl, beat the eggs with two tablespoons of water. In a separate bowl, mix grated parmesan, breadcrumbs, salt and pepper. Dip each eggplant round first into the beaten eggs and then into the breadcrumbs and cheese mixture. Lay the eggplant on a baking sheet greased with olive oil. Preheat the oven to 180 ° C and send the eggplants there for 20-25 minutes, until the vegetables acquire a uniform golden crust.
At this time, fry the minced meat in olive oil (if desired, it can be salted and peppered). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.
Put a part of the eggplants in a baking dish, then cover them with tomato-meat sauce, sprinkle with 50 grams of mozzarella and put the eggplants on top again. If the shape is small and there are a lot of fillings, you can make several layers. Sprinkle the remaining mozzarella on top and send it to the oven (200 ° C) for 10-15 minutes (the cheese should melt).
Spaghetti dressing
finaeva_i/Shutterstock.com Eggplant can not only replace pasta, but also perfectly complement it. For example, they can be used to make vegetable sauce for spaghetti.
Ingredients:
- 800 g eggplant;
- 500 g spaghetti;
- 400 g of tomatoes;
- 4 cloves of garlic;
- olive oil;
- basil;
- salt and pepper to taste.
Cooking
For this recipe, eggplant must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplant is baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skin from them.
Finely chop the garlic and fry in hot olive oil for two minutes. Then add the diced tomatoes. Simmer until almost all of the liquid has evaporated. At the end of cooking, add the diced eggplant, salt and pepper to taste. Serve with spaghetti on the table. The dish can be sprinkled with chopped basil.
cutlets
Nataliya Arzamasova/Shutterstock.com Ingredients:
- 3 small eggplants;
- 400 g fillet of chum salmon or other sea fish of your choice;
- 100 g of hard cheese;
- 100 g butter;
- 2 tomatoes;
- 1 onion;
- salt and herbs to taste.
Cooking
We cut off the stalks of the eggplants and cut the eggplants lengthwise to make “boats” (3 eggplants = 6 boats). Do not remove the skin - it will retain the shape of vegetables and the appearance of the dish. We cut the fish and tomatoes into small cubes, if desired, you can first remove the skin from the tomatoes. Finely chop the onion.
Put the eggplant boats on a baking sheet, greased with oil. Inside each of them we put fish, tomatoes, onions and a little bit of butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each serving with grated cheese. We send the eggplants to a well-heated oven for 30-50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.
Grilled eggplant salad
www.foodnetwork.com This simple salad can be made outdoors. It will be an excellent addition to other grilled meat dishes.
Ingredients:
- 1 large eggplant;
- 1 purple onion;
- 1 avocado;
- 1 lemon;
- rapeseed and olive oil;
- 1 tablespoon red wine vinegar;
- 1 teaspoon Dijon mustard;
- oregano and parsley;
- salt and black ground pepper to taste.
Cooking
Cut the eggplant into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Spray these vegetables with rapeseed oil and until soft. When the eggplant and onion have cooled down a bit, cut them, as well as the peeled avocado into large cubes.
Prepare the dressing in a separate bowl. Combine red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew a little, and then season the salad with it. Salt, pepper, decorate with lemon slices and parsley sprigs.
Sticks in batter
Tatiana Vorona/Shutterstock.com This is a light summer snack. Eggplant cooked according to this recipe is low-fat, tender on the inside and with a crispy cheese crust on the outside.
Ingredients:
- 500 g eggplant;
- 150 g of hard cheese;
- 1 egg;
- 100 g breadcrumbs;
- 3-4 cloves of garlic;
- olive oil;
- salt, ground black pepper, paprika and turmeric to taste.
Cooking
We cut the eggplant into strips about 3 centimeters thick and fill it with salted water to remove the bitterness. After drying the eggplant slices on a paper towel, put them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic passed through a press). We leave for 5-10 minutes.
At this time, we rub the cheese and mix it with breadcrumbs. Whisk the egg in a separate bowl.
We put baking paper on a baking sheet and preheat the oven to 200 ° C. Dip each eggplant slice first in the egg and then in the cheese and breadcrumbs mixture and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - they are equally delicious.
Rolls
Shebeko/Shutterstock.com There are many variations of eggplant rolls. Some people just fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the easiest cooking option.
Ingredients:
- 500 g eggplant;
- 100 g cream cheese;
- 2-3 cloves of garlic;
- olive oil for frying;
- salt, pepper and herbs to taste.
Cooking
Cut off the tops of the eggplant and cut into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat with a paper towel. If you prefer roasted vegetables, use the oven.
Pass the garlic through a press, finely chop the greens. All this is mixed with cream cheese (if desired, salt, pepper and add other spices). We spread the cheese mass in a thin layer on the eggplant. We wrap each plate with a roll and fasten it with a toothpick. We spread the rolls on lettuce leaves and sprinkle with chopped walnuts (optional).
Turrets
KaterynaSednieva/Depositphotos.com This appetizer is easy to prepare and spectacular in appearance. Eggplant turrets, laid out on a large plate and decorated with greenery, are perfect for the festive table.
Ingredients:
- 400 g eggplant;
- 400 g of tomatoes;
- 300 g mozzarella;
- 3 tablespoons of olive oil;
- balsamic vinegar;
- salt, ground black pepper and basil to taste.
Cooking
Peeled eggplant cut into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.
In a baking dish, greased with oil, we “build” turrets: an eggplant circle, a tomato circle and a slice of cheese. Garnish each serving with basil sprigs and drizzle with balsamic vinegar. We send all this to the oven (200 ° C) for 15–20 minutes.
Snack "Peacock Tail"
rutxt.ru Another bright eggplant appetizer. Thanks to the unusual "design", the dish will appeal not only to adults, but also to children who rarely eat vegetables willingly.
Ingredients:
- 500 g eggplant;
- 300 g of tomatoes;
- 200 g cucumbers;
- 200 g feta cheese;
- half a can of olives;
- 3 tablespoons of sour cream;
- 2-3 cloves of garlic;
- olive oil;
- Dill;
- salt to taste.
Cooking
Cut the eggplant diagonally to make oval slices. Soak in salted water, rinse and dry. After that, lay out on a baking sheet, sprinkle with olive oil and bake for 10-15 minutes at a temperature of 200 ° C.
Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter are smaller in diameter than the former. Cut the pitted olives in half.
On a large oblong plate lay out the eggplant in the shape of a peacock's tail. Lubricate each piece with cheese mass. Then we put on them a mug of tomato and cucumber. Again, a little cheese with garlic, and at the end - half an olive. It should look like the eyes on a peacock's tail.
Heh
Stas_K/Depositphotos.com Hye is a Korean dish usually made with meat, fish, or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.
Ingredients:
- 1.5 kg of eggplant;
- 100 g paprika;
- 1 hot capsicum;
- 7-8 garlic cloves;
- 2 tablespoons of vegetable oil;
- vinegar.
Cooking
We cut the eggplant into cubes and get rid of the bitterness in the usual way. After that, fry them in vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. We spread eggplant, garlic and pepper in layers in a plastic container. Sprinkle with vinegar, sprinkle with a little paprika, and repeat the layers until the container is full. The amount of pepper, garlic, paprika and vinegar vary to your taste. If you do not like spicy, add these ingredients to a minimum. We cover the filled container with a lid and put it in the refrigerator for a day.
Eggplants open up scope for culinary imagination: the list of dishes from them can be continued for a long time. We encourage you to do so in the comments. Write if you like eggplant and share your signature recipes.
Many housewives are thinking about how to cook eggplant. You can do this quickly and easily. The blue ones turn out delicious with any processing, and it takes a minimum of time to bring them to readiness. In addition, there are many interesting recipes.
How to cook eggplant
Blue ones are recommended to be consumed only after heat treatment, since when ripe, the toxin solanine accumulates in the fruits. This substance is the cause of the bitter taste of the vegetable. So that the nightshade does not taste bitter, salt the chopped fruit, after half an hour remove the liquid that came out in the process. Salt removes the toxin from the vegetable pulp. Thanks to the procedure, your eggplant dishes will turn out delicious. There are several ways to cook blue ones. They can be stewed, fried, baked, made into a salad component.
How much to fry in a pan
There are several options for how to cook blue ones in a pan:
- If you are going to fry the circles or plates until golden, you will need 2-3 minutes. to each side.
- Breaded cooking involves a similar roasting period.
- You can bring the vegetable in batter to readiness in 3-5 minutes.
- When cooking, for example, saute, you need to know how much to stew eggplant in a pan. This process will take 10-15 minutes.
What to cook from eggplant quickly and tasty
Recipes 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:
- 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.
- Peel the prepared vegetable, chop, put in a salad bowl. Do the same with the tomato.
- Boil the egg, finely chop, chop the garlic. Place the components to the blue ones.
- 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:
- Cut blue ones into circles, salt on both sides, leave for a few minutes to remove bitterness.
- 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.
- Grate the cheese, cut the tomatoes into thin round slices.
- 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.
- 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:
- Rinse the blue ones, cut them into thin slices along.
- Finely chop the greens, add the garlic crushed under the press.
- 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.
- 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:
- 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.
- 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.
- Dip each vegetable slice into the egg mixture. Then, you should put the workpiece in a pan with vegetable oil, fry until cooked.
With Chiken
- Cooking time: 1 hour.
- Servings: 3 persons.
- Calories: 110 kcal.
- Purpose: for dinner.
- Cuisine: European.
Chicken with eggplant in the oven 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:
- Onions must be peeled, chopped into small cubes. Cut the chicken meat into small pieces.
- 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.
- 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.
- Place chopped garlic in the resulting mass, add salt and pepper. Mix ingredients, cook 5 minutes.
- 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.
- 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:
- Whisk eggs with salt. Soak the bread slices with the mixture. Fry the croutons in butter on both sides for medium browning.
- 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.
- The next step, how to cook sandwiches, make the filling. Rub the cheese with garlic using a fine grater.
- 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:
- First you need to prepare the vegetable components. Blue ones should be cut into thin plates, tomatoes - in circles. Finely chop parsley and garlic.
- 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.
- 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.
- 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.
- Put the mold in the oven, preheated to 170 degrees, for half an hour.
- 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:
- 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.
- The next step, how to prepare a snack, will be the filling. Mix feta cheese with sour cream and crushed garlic.
- Cut the cucumbers and tomatoes into circles, divide the olives into 2 parts lengthwise.
- 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.
- 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:
- 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.
- Take a deep bowl, mix tomatoes, cheese and garlic inside, put sour cream. Mix all ingredients.
- Grease the bottom of the baking dish with butter, lay the eggplant and dressing with cheese and tomato in layers, alternating them.
- Baking an eggplant dish inside an oven heated to 180 degrees will take about half an hour.
- 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:
- Wash and dry the blue ones. Grind the fruits into thin strips, salt for 60 minutes.
- Cut the bell pepper into long strips, onion into half rings, grate the carrot.
- Drain the liquid that stands out from the eggplant, squeeze the pieces of vegetable. Put in a pan, fry until golden brown.
- 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.
- Put the salad inside the jars for the winter, cover with lids that need to be boiled beforehand.
- 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.
- Roll up the containers with lids, turn them upside down, cover with a warm blanket until they cool completely.
- For storage, the eggplant dish is left in a cool place.
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