La eggplant. Preparations and preservation of eggplant

10.09.2019 Dishes for children

How to cook blue ones? Before answering the question posed, it should be clarified what the term implies in general. The fact is that this is how many housewives affectionately call eggplants. In this regard, in a further article, we also decided to use this word.

General information about the vegetable

Before talking about how to cook blue ones, you should tell what such a product is in general. Eggplant is a fairly common vegetable in our country. It can be marinated, boiled, stewed, fried and even baked. However, it should be noted that such a vegetable is often bitter. To get rid of the unpleasant aftertaste, you need to cut it into the desired slices, and then soak it in salt water for half an hour (about 2 salt should fall on 1 glass of liquid). As a result of such actions, all bitterness should leave the eggplant. But before using it, be sure to rinse it in clean water. Otherwise, you risk getting a salty dish.

How to cook blue ones with garlic and cheese?

Eggplant is a versatile vegetable, from which not only a second course or preparations for the winter are tasty, but also a regular snack. To prepare it, we need:

high-calorie sour cream mayonnaise - 110-120 g;
eggplants are young and not very large - 3-5 pieces;
garlic cloves - 2-4 pieces;
wheat flour - a glass (for rolling the product).

Blue vegetable pretreatment

After studying the recipe for how to cook little blue ones with garlic, you should carefully process all the vegetables. They must be washed and then cut lengthwise into not very thick plates. Next, it is recommended to soak the eggplants in salt water in order to deprive them of bitterness as much as possible.

Delicious Cheese and Garlic Stuffing

How to cook delicious blue ones so that they can be safely served at the table as a fragrant snack? To do this, grate garlic cloves, as well as hard or on a small grater, and then mix them together with finely chopped herbs and sour cream mayonnaise. As a result, you should have a fairly thick slurry. If it turned out to be too liquid, then you need to add a little more grated cheese to it. Otherwise, the filling may go beyond the snack.

Frying vegetables in sunflower oil

Remembering how tasty it is to cook blue ones as a fragrant snack, you should fry the eggplant slices well. They must be rolled in flour, and then processed in a pan, after pouring vegetable oil into it. To get rid of excess fat after heat treatment, it is recommended that vegetables be placed on paper towels and kept in this state for several minutes. If this is not done, then the snack may turn out to be too oily.

The process of forming a hot dish

How to cook blue ones, or rather, a snack from them? To do this, plates of fried eggplants need to be placed on a flat plate, and then spread over them with a thick filling. Next, the vegetable must be wrapped in a roll, and so that it does not open, it should be planted on a skewer. Similarly, it is necessary to arrange the rest of the snack.

How beautiful to present to guests?

Now you know how to cook little blue ones with garlic filling. To present such an appetizer to the dining table, it needs to be laid out on a flat dish, which is recommended to be lined with fresh green salad leaves in advance. By the way, for beauty, you can additionally lay out whole olives or olives between them.

in the oven

If you do not know what original hot dish to serve to guests, we recommend using the recipe below. Baked eggplant boats are the perfect dinner that none of your family members can refuse.

So, let's tell you how to cook little blue ones with tomatoes. You need to purchase:

sour cream mayonnaise - about 110-120 g;
young eggplants (not very large) - 3-5 pieces;
soft tomatoes - 2-4 pcs.;
fresh dill - a few branches;
onion - 1 small piece;
hard or processed cheese - 80-90 g;
odorless vegetable oil - use at discretion;
salt, pepper - use to taste.

blue vegetable preparation

Where to begin? How to cook blue ones in the oven? To do this, take a few young eggplants, wash them well, and then remove the stalk and navels. Next, the vegetables need to be cut in half (lengthwise) and remove the core. As a result of such actions, you should get a kind of "boat". At the same time, you should not throw away the middle part, since it will come in handy for us to create a delicious filling.

Preparing the tomato filling

After preparing the “eggplant boats”, you can safely proceed to the preparation of the filling. To do this, you need to finely chop soft tomatoes, add the core cut from vegetables to them, and then add chopped onion and dill. After mixing all the ingredients, they should be flavored with salt and pepper to taste.

Shaping the dish before baking in the oven

To form such a dinner, you should take a baking sheet, grease its surface with oil and lay out “eggplant boats” flavored with salt. Next, you need to place the filling in each vegetable, and grease it with a layer of mayonnaise on top and lay out thin slices of hard or processed cheese.

Heat treatment

The formed "boats" should be placed in an oven, preheated, and kept at a temperature of 200 degrees for 20-25 minutes. During this time, the blue ones will become completely soft, and the cheese will melt and cover the entire dish with a delicious glossy crust.

Serve right to the table

After heat treatment, eggplants should be carefully laid out on shallow plates and immediately presented to the table. It is recommended to eat such a dish along with bread and a salad of fresh vegetables.

How to cook blue ones in Georgian?

As mentioned above, absolutely any dish can be prepared from eggplant. So, the Georgian national cuisine recommends making hearty and tasty buglama using this vegetable. You can cook such a dish both on the stove and in the slow cooker. In this article, we will use the second device.

So, remembering how to cook blue ones in a slow cooker, you should prepare ingredients such as:

young eggplant - 4 pcs.;
sweet pepper - a couple of pieces;
potato tubers - 2 pcs.;
lamb on the bone - 600 g;
meat broth - a couple of faceted glasses;
sharp fresh onions - a couple of pieces;
red soft tomatoes - 2 pcs.;
juicy carrots - 1 pc.;
hot pepper - 1 pod;
garlic cloves - 3 pcs.;
fresh basil - 4 sprigs;
parsley and cilantro - one bunch each;
suneli hops, salt - use to taste.

Cooking process

To make such a dish, you need to peel all the vegetables, and then cut them into circles and half rings. Lamb should be chopped into large pieces, put in a slow cooker and fried in baking mode for half an hour. Next, on top of the meat, you need to alternately place circles of vegetables, flavor them with spices and fresh herbs, and then pour the broth and simmer in the appropriate mode for about an hour.

Serving to the table

After the end of the program, it is necessary to add grated garlic, and then keep on heating for 10 minutes. Next, buglama should be laid out on plates and served to guests along with lavash.

Eggplant in Korean

Now we will learn another way how to cook little blue ones - in Korean. To do this, you need to purchase:

young eggplants - 2-4 pieces;
garlic cloves - 3 pcs.;
soy sauce - 3 large spoons;
green onion - a bunch;
lemon - ½ fruit;
sugar - dessert spoon;
ground red pepper, salt - use to taste;
roasted sesame seeds - dessert spoon.

The process of preparing a spicy snack

Eggplant must be baked in the oven so that they become soft and not raw. Next, they need to be cut into fairly large bars. After that, chopped garlic and green onions should be added to them. Pour soy sauce into the same bowl and squeeze lemon juice. At the end, the salad needs to be flavored with spices and sesame seeds. After mixing all the ingredients, they should be allowed to brew for two hours and served.

Cooking marinated eggplant

How to cook blue ones like mushrooms? To do this, they should be properly marinated.

So, we need:

filtered water - 2 cups;
eggplant - 3-5 pcs.;
table vinegar - ½ cup;
bay leaf - 3 pcs.;
salt - a large spoon;
odorless vegetable oil - a glass;
allspice black pepper - 5 peas;
garlic - a few cloves;
onion 2 pcs.

pickling process

To prepare such an appetizer, eggplants need to be peeled and cut into plates. Then they should be fried in vegetable oil. Onion and garlic should be finely chopped. After that, you need to take a bowl and alternately put in it a layer of eggplant, a layer of garlic, onions, etc.

From the remaining ingredients, you need to make a brine, and then pour all the vegetables over it. In such a marinade, eggplants should be kept for 4-5 hours, and then moved to jars and sterilized on the stove for about 25 minutes. Next, the containers must be rolled up.

eggplant caviar

Few people know how to cook blue caviar. In this regard, we decided to bring to your attention a detailed recipe for this workpiece. For this we need:

juicy carrots - 5 pcs.;
young eggplants - 10 pcs.;
sweet pepper - 5 pcs.;
bulbs - 5 pcs.;
tomatoes - 1 kg;
odorless vegetable oil - add to taste;
spices - add to taste.

Cooking method

How to cook blue caviar quickly? To do this, you must adhere to the following requirements.

Eggplants must be washed, navels and stalks cut off from them, and then chopped into cubes and kept in salt water for 35 minutes. Next, the vegetables must be thoroughly rinsed under running water.
Bulb heads, sweet peppers and soft tomatoes should be washed well, and then chopped one by one into not very large cubes. As for carrots, it is desirable to grind them separately on a grater.

After carefully processing the main vegetables, you should take a deep saucepan and heat it up as much as possible on the stove, after adding vegetable oil. Next, add the chopped onions to the boiling fat and fry them until transparent. After that, grated carrots, sweet peppers, eggplants and tomatoes must be added to the golden vegetable. After mixing the ingredients, they should be simmered over low heat for about 35 minutes. After this time, the product needs to be seasoned with spices.

In conclusion, the finished eggplant caviar must be put in sterilized jars and rolled up hermetically. It is advisable to store such a workpiece in a refrigerator, pantry or cellar, that is, in a cool room. You can eat eggplant caviar with bread or add it to any side dishes.

Summing up

As you can see, absolutely any dishes can be made from blue ones, including fragrant snacks and preparations for the winter. The main thing is to get rid of bitterness in the process of cooking such vegetables. Otherwise, the finished dish will not be consumed.

It should also be noted that the younger the eggplant, the softer its skin. Moreover, medium-sized vegetables always make the most tender and soft snacks. That is why we recommend using only young and freshly picked products.

Eggplants are tasty and healthy fruits that are used in the cuisines of many nations. They not only have a special taste, pleasant aroma, high nutritional value, but also contain useful substances: vitamins, minerals, organic acids, pectin, fiber. Blue ones go well with other vegetables and a variety of sauces. Of these, you can cook in a pan as simple snacks, light salads and chic dishes.

The best eggplant recipes with tomatoes cooked in a pan

One of the dishes that are not difficult to prepare are blue ones, fried with tomatoes, in various variations. But in order for the food to turn out tasty, have a beautiful look and a fragrant smell, you need to choose and clean the vegetable correctly. Here are some tips:

For frying, choose young representatives of the culture.
To prevent the vegetable from being bitter, cut it into slices and dip for 10-15 minutes in salt water. After the time has elapsed, the eggplant must be squeezed out.
Young blue ones do not need to be peeled.
Do not use eggplant for cooking, the fruit or stalk of which is covered with brown spots.
Scald the overripe blue ones with boiling water before cooking, then it will be easier for you to remove the peel.
To remove excess fat from, blot the finished pieces with a paper towel.
Eggplant tends to absorb fat, low-quality oil will give them an unpleasant taste and smell.

Recipe for cooking with tomatoes and garlic layers

This dish is beautiful, tasty, easy to prepare, does not require much cost and time. Serve it appropriate to any feast. From the products you will need:

small eggplants - 5 pcs.;
tomatoes - 2 pcs.;
mayonnaise - 100 g;
sunflower oil - 100 ml;
garlic cloves - 4 pcs.;
greens - to taste.

Cooking method:

Cut the eggplant into small thin rings, place them in a bowl of salted water, wait 10 minutes.
While the blue ones are soaking, we start preparing the garlic sauce. Squeeze the garlic cloves through the garlic press, mix the resulting slurry with mayonnaise.
We cut the tomatoes into rings.
Finely chop the herbs with a knife.
We take out the eggplants from the water, dry them with a paper towel.
Pour oil into a frying pan, heat up and lightly fry the little blue ones (until a ruddy crust is obtained).
Put the prepared vegetables on a baking sheet or a large dish. Spread generously with garlic sauce on top, cover with tomato. Then again cover with gravy and close with a circle of eggplant, sprinkle with herbs.

Rolls stuffed with tomatoes and mozzarella cheese

They will become a worthy decoration of the festive table. The cost of such a dish is minimal, and its exquisite taste will certainly be highly appreciated by guests. To prepare food, take:

little blue ones - 2 pcs.;
Mozzarella cheese - 200 g;
garlic - 5-6 cloves;
low-fat mayonnaise or sour cream - 300 g;
sunflower oil - 100g;
tomatoes - 3-4 pcs.;
salt, pepper - to taste.

Cooking method:

For the dish, we will use unripe eggplant. We cut the fruits with a sharp knife into thin plates (up to 0.5 cm). To remove bitterness, soak blue ones in salt water for 15 minutes.
After the time has passed, we take out the eggplants, dry them.
Lightly grease the pan with vegetable oil, heat up, fry the eggplant plates on both sides.
Finely chop the cheese, squeeze the garlic in the garlic press, add the mayonnaise. We mix everything well.
Cut the tomatoes into small pieces.
Put a little cheese mixture on the edge of the fried blue one, put a piece of tomato in the reconciliation.
We twist the fried eggplant, cheese and tomato into a roll.
To prepare such a dish in the winter, you need to stock up on blue ones. To do this, dry the vegetable: cut the eggplant into thin plates, put on a baking sheet or parchment paper and leave to dry in the sun for 4-5 days. Before cooking, soak dried fruits in water for half an hour, and they will regain their original appearance.

Blue fried in Chinese style with spicy sauce

Chinese cuisine has a variety of tastes, you will find spicy, sour, spicy, sweet notes in it. Eggplants in Chinese are considered a classic dish of the Celestial Empire. They are served to the table, both cold and hot. For cooking, the following ingredients are needed:

large eggplants - 2 pcs.;
olive or sunflower oil - by eye;
starch - 2 tbsp. l.;

For the Xuan Sauce you will need:

ginger root (a small piece up to 3 cm long) - 1 pc.;
sesame seeds - 2 tsp;
rice vinegar - 2 tsp;
star anise (asterisk) - 1 pc.;
garlic - 4 cloves;
sugar - 1 tbsp. l.;
soy sauce - 200 mg;
cinnamon - half a stick;
sesame oil - half tsp

Cooking method step by step:

Peeled eggplant cut into thick strips. Soak the little blue bars in salt water, after 15 minutes put them on a paper towel. Let them dry out a bit.
In Chinese cuisine, it is customary to use starch instead of flour for batter, so dry eggplant squares are well rolled in starch.
Fry the blue ones in a hot frying pan with oil (sunflower or olive) until crispy.
To remove excess fat, lay the finished eggplant on paper towels.
Cooking sauce "Xuan". To do this, three peeled ginger and garlic cloves on a fine grater.
Pour rice vinegar, soy sauce into a cast-iron cauldron or stewpan, add sugar, cinnamon, garlic, star anise, ginger.
Bring everything to a boil, stirring constantly. Then cook the sauce for another 10-15, until its volume is reduced by 2 times.
Cool the mixture a little, filter, add sesame oil.
Beat the whole mixture with a whisk, cool to room temperature.
Fry the sesame seeds in a frying pan without adding oil until a light golden color is formed.
Put the hot crispy eggplant cubes on a plate, generously marinate in the sauce and sprinkle with sesame seeds.
When serving, you can add spicy Korean carrots.

Eggplant caviar with zucchini, tomatoes and pepper

Vegetable caviar is considered a classic snack in our country. It is eaten hot, cold, as part of a sandwich, they make preparations for the winter. There are many recipes for eggplant caviar, each housewife has her own cooking option. To make caviar, prepare:

medium-sized zucchini - 2 pcs.;
carrots - 3 pcs.;
small eggplants - 2 pcs.;
vegetable oil, salt, ground black pepper - by eye.
Bulgarian red pepper - 6 pcs.;
tomatoes - 6-7 pcs.;

Cooking method:

We remove the peel from all fruits except tomatoes and peppers.
Cut sweet peppers, zucchini, eggplant and tomatoes into small cubes.
Three carrots on a coarse grater, chop the onion into small squares.
Heat the oil in a frying pan, fry the onion, add the carrots. Mix well, seal with a lid and fry for another 2-3 minutes.
Then add eggplant, leave everything to stew under the lid for 10-12 minutes.
After - add the zucchini and simmer the vegetables under a closed lid for another half hour.
Remove the lid, simmer until the moisture evaporates from the caviar.
Add tomatoes and bell pepper, salt and pepper.
Simmer for 20 minutes.
Grind the finished game with a blender. Let simmer another 2-3 minutes.

Stewed eggplant stew with vegetables in a frying pan

And a nutritious meal. It is easily digestible and has a low calorie content. If you decide to arrange a fasting day for yourself, this recipe will come in handy. For cooking you will need:

small tomatoes - 100 g;
white cabbage - 300 g;
onion - 1 pc.;
eggplant - 3 pcs.;
medium potatoes - 3-4 pieces;
carrots - 2 pcs.;
salt, vegetable oil - by eye.

Cooking method:

We peel potatoes and eggplants, cut them into large cubes.
Shred the cabbage into cubes (not straws).
Each vegetable must be individually fried in sunflower oil and folded in layers in a deep frying pan. We fry the cabbage first, then the potatoes, and lastly the eggplant.
Fry the onion with carrots, pour the tomatoes, grated on a fine grater, to them. We simmer everything for 10-15 minutes.
Pour the stew with the finished gruel.
Cover with a lid, let it simmer on low heat for another 40-60 minutes.

Hot appetizer “Teschin tongue” with fried onions

The spicy and tasty appetizer "Teschin language" is very popular in our country. It is quick and easy to prepare, looks beautiful on the dining table and culinary photos. For the classic recipe you will need:

onion - 2 pcs.;
hot pepper (pod) - 1 pc.;
garlic - 3-4 cloves;
small young eggplants - 2 pcs.;
tomatoes - 4-5 pcs.;
salt - to taste.

Cooking method:

Cut the blue ones lengthwise into thin plates. Soak for half an hour in salt water.
Grind the tomatoes in a meat grinder or blender.
Fried eggplant slices in sunflower oil.
Then add finely chopped onion. We fry everything.
After 5 minutes, pour the chopped tomatoes there, let them stew a little.
2-3 minutes before readiness, add finely chopped hot pepper, salt, chopped garlic.
Put the finished blue ones on a dish, pour hot sauce.

Canning salad "Spark" for the winter

Fans of spicy, spicy winter vegetable snacks will love the Ogonyok or Lecho salad. To prepare preservation for the winter, take:

unripe eggplant - 2 kg;
vinegar 9% - 100 ml;
hot pepper (pod) - 2 pcs.;
garlic - 150 g;
red bell pepper - 4 pcs.;
sunflower oil, salt - by eye.

Cooking method:

We cut the blue ones into rings (thickness up to 1 cm). Salt and wait 40-60 minutes.
Then fry eggplant in oil until soft.
Add garlic, peppers. We grind everything in a meat grinder.
Add vinegar to the resulting mixture.
Dip the fried eggplant rings into the slurry of garlic and pepper.
Pour a few tablespoons of pepper-garlic mass into jars (sterilization is not required), then fill with eggplants, sometimes add a mixture of pepper and garlic between the layers.
We put a waffle towel at the bottom of a deep saucepan, put the jars with the "Spark", pour hot water over the shoulders of the jars, bring to a boil and boil for 8-10 minutes.
Then we roll up the jars, turn them over, wrap them with a towel.

Grilled vegetables

A good dietary summer or autumn option for a picnic is a vegetable platter. To bake eggplant and vegetables, cook:

bell pepper - 3-4 pcs.;
pumpkin - 0.5 kg;
white mushroom - 200 g;
balsamic vinegar - 2 tbsp. l.;
salt, ground pepper - to taste;
eggplant - 2 pcs.;
olive oil - 2 tbsp. l.;
green asparagus - 200-250 g;
green onion - a bunch;
garlic - 2-3 cloves;
parsley, basil, cilantro, rosemary leaves - 20 g each;
pesto sauce.

Cooking method (step by step):

Cut pepper in half, remove seeds.
Cut the remaining vegetables into rings or slices.
All salt, pepper, grease with oil, put on the grill
Lightly brown the vegetables and remove from the grill onto a baking sheet.
Prepare the sauce by mixing olive oil, balsamic vinegar, salt, pepper, minced garlic, parsley, cilantro, basil and rosemary.

Pasta with sauce

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

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

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

Several eggplant recipes are tasty and simple, with photos

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

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

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

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

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

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

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

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

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

13. Eggplants should be well cooled and infused.

14. Our dish is ready.

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

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

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

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

Enjoy your meal!

Fried Eggplant Salad with Egg and Onion

Ingredients:

Eggplant - 3 pcs.
Egg - 3 pcs.
Onion - 2 pcs.
Mayonnaise - 3 tbsp.
Salt, pepper - to taste
Vegetable oil

Onion marinade:

Sugar - 1 tsp
Salt - 0.5 tsp
Vinegar 9% - 3 tablespoons
Water - 80 ml.

Cooking:

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

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

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

2. Cut the onion into thin half rings. Put in a separate deep, small cup. Add half a teaspoon of salt, a spoonful of sugar, three tablespoons of 9% vinegar and pour boiling water. Mix and let stand for 20 minutes.

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

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

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

Collecting salad.

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

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

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

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

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

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

Serve on the table.

Enjoy your meal!

Eggplant like mushrooms with garlic and dill

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

Ingredients:

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

For marinade:

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

Cooking:

1. As usual, wash vegetables, dry them a little, cut off the ends on both sides and cut into cubes 1.5-2 cm in size. We cut directly with the peel. I like when the pieces with the skin in the finished dish. Of course, if you don’t like it or if your vegetables are not young, you can peel the skin. Eggplant will turn out even more tender.

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

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

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

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

6. During this time, we will have time to chop the garlic. Chop the garlic quite finely and as desired. You can use a head of garlic, or you can use more or less, according to your taste. Keep in mind that eggplants love garlic.

7. Eggplants have cooled down a bit. We spread them from a colander into a salad bowl so that those eggplants that were at the bottom and hotter are at the top. Add chopped garlic.

8. Add dill, pour in vegetable oil, mix.

9. In principle, our dish is ready. You just have to let him stand. We close the salad bowl with a plate and leave it at room temperature until it cools completely.

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

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

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

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

Enjoy your meal!

How to cook delicious eggplant quickly in a pan

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

The eggplant season has been declared open. Now, until late autumn, fresh blue berries will be available on the shelves (yes, in fact, this vegetable is not a vegetable at all). Oriental cuisine “adores” them, European chefs pay tribute to them. And we will try to make some very simple and quick, as well as delicious dishes from the "blue ones".

Choice

To prepare a delicious eggplant dish, you must first buy them. Choose medium-sized fruits with tight-fitting sepals. Also, eggplant should be firm. With bright shiny skin without flaws. The stem must be fresh. This means that the eggplant was plucked from the garden not so long ago.

Why are they bitter?

Clean or not

If you want the eggplant to turn into a puree, peel it. If you make caviar, stewed eggplant, ajapsandal, cleaning makes sense. If you bake or grill, it is better with the skin. It will turn out delicious, and the eggplant will not fall apart. Sometimes for caviar and ajapsandal, eggplants are pre-baked. This is done with the skin, and then the pulp is pureed or cut.

Oil

Eggplant absorbs oil like a sponge. No matter how many lei, everything is not enough. Therefore, it is best to cook them in the oven, on the grill or fry in non-stick pans and use a minimum of oil. Eggplants pre-baked in the oven are very often placed in caviar. They will then need less oil.

Eggplants are often sliced and fried. To put a small barrier between the butter and eggplants, you can roll them in salted flour.

What will pair with

With garlic - this is the most important and best partner of eggplant. It makes it interesting, sharp, memorable. Looks great with eggplant cilantro. But walnuts are best added to blue berries along with garlic.

Three easy and quick recipes

Grilled eggplant

3 eggplant

½ tsp salt

1 tbsp vegetable oil

Step 1. Wash the eggplant and cut across, slightly obliquely, to get larger circles, 7-10 mm thick.

Step 2 Season with salt, drizzle with oil and roast on a wire rack or skewers over coals for about 10 minutes.

Step 3 Serve with garlic sauce.

Eggplant caviar with zucchini

2 onions

3 tomatoes

2 small zucchini

4 medium eggplants

1 carrot

½ head of garlic (or to taste)

2 tbsp vegetable oil

Salt and pepper

some cilantro

Step 1. Finely chop the onion and fry in oil, add grated carrots to it. Darken together.

Step 2. Add grated zucchini.

Step 3 Eggplant cut into small cubes and stew separately with a spoonful of vegetable oil. Then add chopped tomatoes to them.

Step 4 Add soft eggplants to the fry. Finely chop the garlic and add to the vegetables as well.

Step 5 Salt and pepper. Add greens. Caviar is very tasty when cold.

eggplant with cheese

4 eggplant

150 g grated cheese

2 tbsp sour cream

A little mustard or green adjika

Step 1. Slice the eggplant into 1 cm thick slices.

Step 2 Rub the cheese. Add a little adjika or mustard to sour cream.

Step 3 Grease a baking sheet with oil, put eggplant, sour cream on top and sprinkle with cheese

Step 4 Bake for 15-20 minutes at 180 C. Serve hot.

Eggplant is not a vegetable, as it seems to many, but a berry. Small young fruits are used for cooking.

In Russia, eggplant was tasted at the beginning of the 17th century. Berries were brought from Vostokpoa to the southern regions of the country. There eggplant and learned how to cook. Many recipes have been passed down to us since that time.

The classic recipe for eggplant rolls necessarily includes the addition of garlic. The aroma when cooking makes an incredible appetite!

Classic eggplant rolls

We will need:

4 eggplants;
220 gr. any cheese;
Egg;
3 garlic cloves;
Dill;
Mayonnaise (yogurt for a dietary option).

Step by step preparation:

Slice the eggplant lengthwise into slices. The thickness should be about half a centimeter.
Beat the egg and dip the eggplant slices in it. Fry in oil until soft. Place eggplant on a towel to get rid of excess fat. Wait for the plates to cool down.
Grind the cheese on a grater. Mix chopped garlic and cheese with yogurt or mayonnaise. Add herbs and salt to the filling to taste.
Put the stuffing on the eggplant plate and roll it into a roll. Fix with a toothpick.

Eggplant roll with chicken

In the preparation of eggplant rolls, chicken is not always used as a filling. Eggplant pairs wonderfully with tomatoes. In the proposed recipe for eggplant rolls, tomatoes are added in the same amount as chicken.

We will need:

Half a kilo of eggplant;
220 gr. Chicken;
100 gr. yogurt or mayonnaise;
3 garlic cloves;
Black pepper and salt;
Tomato and sprigs of greenery for decoration.

Step by step preparation:

Cut the eggplant into thin slices. Add salt to taste and fry on all sides.
Boil the chicken meat (take the breast or leg) and separate from the bones and skin. Cut into small pieces. Fry a little in another pan.
Grind the garlic and mix it with mayonnaise or yogurt, ground pepper and salt.
Take the meat with a teaspoon, dip it in mayonnaise or yogurt and spread it on the eggplant. Roll up into a roll. Secure with a toothpick if necessary.

Garnish with chopped tomatoes and fluffy herbs before serving. The recipe for eggplant rolls with tomatoes is suitable for vegetarians.

Before frying the eggplant, salt the sliced \u200b\u200bplates and soak for half an hour, squeeze. So you remove the bitterness of the berry.

For rolls, choose long berries.

Fry the eggplant over low heat so that the berry does not burn.

Simple eggplant salad

Step by step preparation:

Cut clean eggplant into cubes the size of a peeled walnut. Peel the pepper and cut into squares.
Fry the pepper in a pan and place in a salad bowl.
Fry the eggplant in another pan, add to the pepper.
Place the tomatoes in a container and pour over boiling water. Remove the skin and cut into cubes. Do not fry the tomatoes, but immediately place them in a salad bowl.
Grind the greens and garlic and add to the salad bowl. Pour in vinegar, add salt and garnish with beautifully sliced cucumbers.

Pickled eggplants are meant to be stored for a long time. The dish can be prepared in different variations, because eggplant is combined to taste with all vegetables.

Classic marinated eggplant

This eggplant pickle recipe is easy to make. The active cooking time will be 15-20 minutes, which is why the classic pickled eggplant recipe is also called fast.

We will need:

kg. eggplant;
bulb;
2 peppers;
Parsley;
5 garlic cloves;
ground paprika;
2.5 tbsp salt.

For the marinade:

3 tablespoons of boiled water;
A spoonful of salt;
Spoonful of sugar;
80 ml. vegetable oil;
45 ml. vinegar.

Step by step preparation:

Cut the eggplant into two parts (cut lengthwise). Cut each half into 4 more pieces.
Boil one and a half liters of water and add salt. Place the eggplants in the water and press down with something on top so that they are at the bottom. Boil for 7 minutes and place in a colander.
Cut the pepper into tubes, and the onion into cubes. Chop the garlic and herbs. Stir the ingredients. Add all the ingredients for the marinade and paprika with eggplant. Leave to infuse for 5 hours.

Pickled eggplants with onions will be doubly for the body. The addition of bitter and sweet pepper diversifies the exquisite dish.

For 5 servings we need:

2 eggplants;
Bulb;
Hot and sweet pepper;
6 garlic cloves;
Vinegar to taste;
45 ml. vegetable oil;
Arugula.

For marinade:

65 ml. vinegar;
0.5 l. water;
45 ml. vegetable oil;
Salt.

Step by step preparation:

Place eggplant in boiling water and boil for 10 minutes until soft. Place in a colander and wait for the berries to cool. Cut the eggplant in half lengthwise. Cut the flesh out of the halves and set aside. The walls of the eggplant should be about 1.5 cm. Finely chop the flesh.
Wash and clean carrots and onions. Grind carrots on a coarse grater. Clean the peppers and cut into small squares. Squeeze out the garlic.
Place carrots, onions, peppers and garlic in a pan and fry. Sprinkle with vinegar afterwards. Fill the eggplant "boats" with the filling.
We are preparing the marinade. Stir vegetable oil, vinegar and salt into warm water.
Connect eggplant boats and place in a container. Cover with marinade.
Place a flat plate on top of the eggplant and place a weight on top so that the eggplant is under the marinade. Place the eggplant in the refrigerator for 24-26 hours.
Garnish the eggplants with herbs and circles of bitter pepper before serving.

Step by step preparation:

Trim off the ends of clean eggplants. Cut the berries into slices without peeling. The plates should be about 1 cm long. Fry them on both sides in a pan using olive oil until golden brown. Place on a towel to remove excess oil.
Peel and grind the garlic cloves with zira, pepper and salt in a mortar. Separate the mint leaves from the stem. Finely chop the stalk and add to the mortar. Rub until smooth. Add 3 tablespoons of olive oil and lemon juice to the mortar, continuing to grind.
Place the eggplant slices on a serving dish and pour the sauce over the top. Leave to soak for half an hour.
Place the appetizer on a flat dish, decorate and serve.

The recipe for eggplant in breadcrumbs is useful when you want to surprise guests, and there is very little time for cooking. Active cooking time will be 20-30 minutes.

We will need:

5 young eggplants;
90 gr. any cheese;
3 garlic cloves;
2 spoons of mayonnaise;
100 gr. ground crackers;
Salt to taste.

Step by step preparation:

Boil eggplant for 7 minutes. Cut them lengthwise so that the berries can be slightly opened and the filling can be placed inside. Grind the cheese on a grater, mix with mayonnaise and chopped garlic.
Add stuffing to eggplant. Mix salt with breadcrumbs and roll eggplants in them. Fry the berries until golden brown.

Eggplant stumps

When the combination of eggplant and tomatoes is your favorite, but you can’t surprise guests with classic recipes, it’s time to cook eggplant stumps. This eggplant appetizer recipe will decorate your holiday table.

We will need:

4 ripe eggplants;
10 small tomatoes;
2 garlic cloves;
Mayonnaise or yogurt;
Wheat flour;
Salt to taste;
Cilantro, basil, parsley and dill.

Step by step preparation:

Free clean eggplants from the peel, cut into circles 0.6 cm thick, add salt and leave for half an hour. Rinse well afterwards.
Roll in flour and fry a little in a pan on both sides. Wait for the berries to cool.
Cut the tomatoes into circles 0.6 cm thick and fry a little.
Mix mayonnaise or yogurt with minced garlic and dill.
Start creating stumps: put the eggplant, grease with the resulting sauce, put the tomato on it, grease with the sauce again, and so on until the desired size.
Top the stumps with cilantro, basil, and parsley.

Before serving, it is better to leave the hemp to infuse for half an hour, so that the dish is properly soaked.

Tomatoes stuffed with eggplant

The recipe for tomatoes stuffed with eggplant is on the table of those who care about health. The main cooking time will take the roasting of the fruit in the oven.

We will need:

9 small tomatoes;
2 eggplants;
2 garlic cloves;
90 gr. any cheese;
Egg;
Mayonnaise or yogurt;
Greens and salt to taste.

Step by step preparation:

Remove the pulp from the tomatoes with a spoon and fry it in a pan with eggplants, after cutting them into cubes.
Add salt and crushed garlic.
3-5 minutes before the end of cooking, pour in the egg and mix.
Add the resulting mixture to the "pots" of tomatoes, grease with yogurt or mayonnaise on top.
Cover a baking sheet with a little oil, place tomatoes on it and bake for 25 minutes. Sprinkle the tomatoes with grated cheese and bake for 12 minutes.

Garnish with fresh herbs before serving.

National dishes

Delicious eggplant dishes are obtained thanks to recipes that have come to us from other parts of the world. Such dishes are also famous for their low calorie content.

We will need:

3 eggplant;
2 peppers (sweet);
2 onions;
3 tomatoes;
160 gr. any cheese;
200 gr. mayonnaise or yogurt;
Basil, salt and parsley.

Step by step preparation:

Slice the eggplant into slices. One eggplant makes 5 plates. Add salt and leave for half an hour. Press.
Place half of the eggplant on a greased baking sheet. Put onions and peppers cut into half rings. Put the tomatoes cut into half rings on the eggplants too. Sprinkle the vegetables with half of the grated cheese and cover with the remaining eggplant. Lubricate with yogurt or mayonnaise and sprinkle with the second half of the cheese.
Bake in a preheated oven for 53 minutes at 200 degrees.

Step by step preparation:

Cut the eggplant lengthwise into 4 plates, but not completely. Stuff each incision with garlic.
Grind clean and dry greens, add salt and rub with your hands until juice appears. Add greens to eggplant too.
Twist the tomatoes in a meat grinder and mix with oil. Place the eggplant in a saucepan and pour over everything with a mixture of oil and tomatoes. Add lavrushka and simmer until red oil is obtained.
Cool the eggplant and garnish with herbs.

Eggplant preparations

You want to be satisfied with a delicious berry even in the cold season. For this, eggplant connoisseurs make eggplant blanks for the winter.

Eggplant caviar with pepper

The recipe for eggplant caviar will take 40 minutes, but you can use caviar all winter.

We will need:

a kilo of eggplant and tomatoes;
6 bell peppers;
fluffy parsley;
2 tablespoons sugar and salt.

Step by step preparation:

Cut the eggplant into pieces, fry on all sides and twist in a meat grinder.
Pour boiling water over the tomatoes, remove the peel and chop in a meat grinder.
Cut carrots, onions and peppers, fry a little and twist in a meat grinder. Chop greens.
Combine vegetables with eggplant, add sugar and salt. Simmer for 8 minutes.
Place in sterilized jars, roll up and cover with a blanket or blanket.

For a spicy flavor, add dried herbs and garlic to eggplant in tomato sauce.

We will need:

4.7 kg. eggplant;
1.6 kg. carrots;
1.3 kg. Luke;
2.8 liters of tomato juice with pulp;
Pepper and salt to taste.

Step by step preparation:

Cut the eggplant into rounds. Their thickness should be about 2 cm.
Place in a container, salt. Hold for 20 minutes. Squeeze to get rid of bitterness.
Fry eggplant mugs on all sides and place in a large saucepan.
Peel the carrots with onions, chop and fry. Add to eggplant.
Pour in tomato juice and simmer over low heat for 3.5 hours. Add salt and pepper to taste 2 minutes before the end of cooking.
Place the finished berries in prepared jars and close the lids.
Sterilize 0.5 l. jars 25 minutes, and liter 40 minutes.

Recipe for eggplant with tomatoes

The proposed recipe is designed for the preparation of one 3-liter jar.

We will need:

1.5 kg. tomatoes (take cherry or regular ones);
a kilo of eggplant;
3 garlic cloves;
Salt;
Lavrushka and mint;

Step by step preparation:

Free the eggplant from the skin, cut out the middle and add salt. Hold for 3.5 hours. Chop the greens and stuff the eggplants with it.
Sterilize the jar for half an hour and put the tomatoes first, and then the eggplants. Lavrushka, pepper and garlic place on top and pour marinade. Sterilize for another 40 minutes.
Turn the jar over, wait until it cools down and roll it up.

Eggplant in tomato paste

Eggplants with tomato paste have a peculiarity in cooking: berries are not stacked randomly in a jar, but in layers. This method allows them to soak.

We will need:

1.4 kg. eggplant;
145 gr. tomato paste;
Garlic, parsley and salt to taste.

Step by step preparation:

Cut the eggplant into circles. The thickness should be 1 cm. Add salt and soak for 20 minutes.
Fry eggplant on both sides until golden brown in oil.
Mince parsley and garlic.
Place eggplant in sterilized jars in layers. Cover the new layer with herbs and garlic.
Boil the tomato paste and dilute with water to make the mixture like a thick tomato juice. Pour the eggplant in a jar with the resulting juice.
Close the lid and place in the refrigerator. A day later, you can serve.

Eggplant with butter in Korean

Delicious Korean-style eggplants for the winter are prepared with the obligatory addition of oil.

The appetizer is spicy, so people with stomach diseases need to reduce the amount of garlic and vinegar.

We will need:

kg. eggplant;
kg. butter;
Salt to taste.

For filling:

4 small onions;
Fluffy bunch of parsley;
5 garlic cloves;

Step by step preparation:

Cut the eggplant into 4 pieces lengthwise.
Pour 3 liters of water into a saucepan and add 5 tablespoons of salt. Put the berries there and boil for 12 minutes.
Wait for the eggplant to cool and cut into 4 cm pieces.
Add the boiled butternuts to the eggplants. Chop onion and parsley with garlic.
Mix vegetable oil, boiled water, salt, vinegar and sugar and pour over the eggplant and mushrooms. Mix and roll into a jar.
Place the jar in the refrigerator. After a day, serve to the table.