The most delicious eggplant recipes. Eggplant recipes - quick and tasty dishes with photos

28.09.2020 Salads

Eggplant dishes are very popular in many countries of the world. How to cook blue ones so that it is tasty and healthy for the body, you will learn from this selection of recipes with a detailed description of the preparation and photos.

Rolls of blue

Eggplant recipes range from the simplest appetizer to a culinary masterpiece. The rolls prepared in this way are a hearty snack, which contains only 189 kcal per serving and it is prepared in just half an hour. For this snack for 4 people, you will need:

550 g eggplant;
30 g mustard;
1/2 cup Provencal
1 small head of garlic;
300 g of tomatoes;
refined Oleina for frying;
salt, herbs.

Step by step description of cooking:

Cut the blue ones lengthwise into thin slices, add and stand for 15 minutes. Drain the resulting juice.
Fry them in well-heated fat until golden brown and leave to cool.
Cut the washed and dried tomatoes into slices.
Mix mayonnaise with grated garlic, chopped herbs and mustard.
We take the cooled slice, grease it with mayonnaise, put the tomato slice and wrap it in a roll. If you wish, you can diversify this dish and add hard cheese to the filling.
This simple blue dish is served on a common large plate, garnished with a sprig of parsley.

Boats stuffed with vegetables

This is a fairly simple meal with an energy value of 150 kcal per 100 g. For 4 servings, you need to take:

blue - 700 g;
onions - 350 g;
carrots - 300 g;
boiled eggs - 4 pcs.;
dill, parsley, cilantro - 1 good bunch;
garlic - large head;
Oleina odorless for frying;
salt pepper.

For sour cream sauce with tomato:

sour cream - 400 ml;
flour - 60 g;
meat broth or water - 200 ml;
tomato puree -100 g.

Cooking instructions:

We divide the blue ones in half lengthwise, remove the seeds and add them. When they let the juice go, rinse and remove the droplets of moisture.
Let's prepare the filling. We chop the onion, and three carrots on a grater. Put in a saucepan with well heated oil and reduce the temperature. Pour in finely chopped garlic and simmer for about 7 minutes. Mix chopped eggs and greens into the resulting mass. This Georgian eggplant dish is quite spicy, but can be softened by reducing the amount of spicy ingredient.
Fill each slice with minced meat and place on a greased baking sheet. Pour in a little water and bake in the oven at 180 degrees for about half an hour.
While they are baking, we will make sour cream and tomato sauce. Pass the flour, cool and dilute with a few spoons of cold broth. Boil the remaining broth and pour the flour mixture into it. Boil and add sour cream and puree. Mix well and cool.
Ready stuffed blue ones will be very tasty with sauce and chopped herbs.

Moussaka in Greek

Classic Greek moussaka is made from lamb with creamy sauce and vegetables. 1 serving contains 450 kcal. For 8 persons, you will need:

1 kg of blue;
450 g tomatoes;
650 g lamb fillet;
1 large onion
2 garlic cloves;
1 glass of white semi-dry wine;
50 g spread;
500 ml cream;
60 g flour;
70 g feta cheese;
fat for frying;
cumin, ground paprika, chili pepper, salt.

Cut the blue ones into long slices 10 mm thick. Add some salt and wait until the bitter liquid comes off them. Pour the tomatoes with boiling water and remove the skin from them, take out the seeds with a spoon and chop them into cubes.
Chop the meat finely. Chop the onion and garlic. Pour some fat into a deep frying pan and fry them a little in it.
Add meat there and fry it for ten minutes. Pour in the wine and simmer until the liquid evaporates, do not forget to stir. Add the tomatoes, sprinkle with seasonings and keep on low heat for half an hour. Set aside the finished mass to cool.
At this time, prepare the sauce. Melt the spread in a saucepan, add flour to it and lightly fry. Then add the cream and cook over medium heat until thickened.
We fry the blue ones in hot fat, lining them on parchment paper to get rid of excess fat.
We take a deep refractory mold. We cover its bottom and sides with fried blue ones. Next, we fill it, alternating layers of meat and sauce. Sprinkle the top with feta cheese and cover with the remaining slices.
We bake for about half an hour at 180 degrees. Put the finished moussaka on a wide plate, you can decorate with basil. When serving, divide it into pieces.

Vegetable puff pie

Eggplants can be used to make very appetizing diet meals. Try this healthy and quirky pie. The energy value of 1 serving is only 190 kcal. The number of ingredients is calculated for 6 people:

5 blue ones;
400 g of tomatoes;
350 g mozzarella;
1 onion;
1 clove of garlic;
100 g of hard cheese;
50 ml olive oil;
basil leaves;
salt.

Cooking scheme:

We make circles of eggplants, no more than 5 mm thick, sprinkle with salt and set aside.
We clean the vegetables. Cut the onion into rings and fry. We get rid of the peel of the tomatoes, chop the garlic very finely. Mix them in a frying pan and cook for about 20 minutes. This will be tomato watering, thanks to which the pie will be juicy.
We wash the little blue circles, blot with a napkin and fry in very heated olive oil.
Grease the refractory form. Layer vegetable circles, watering and mozzarella slices. Top with grated cheese and basil. We bake at 180 degrees for about a quarter of an hour.

Cheese sandwiches

This is a rather quick and original dish with a calorie content of 350 kcal per serving. Ingredients for 4 persons:

2 blue ones;
1 large tomato
150 g melting cheese;
2 eggs;
finely ground crackers;
odorless oil for frying;
sprigs of parsley or basil leaves;
pepper, salt.

Cooking scheme:

Cut the eggplants into circles, add salt and let them stand for a while. We drain the resulting liquid, wash and dry.
Cut the tomato and cheese into thin slices. They will be the stuffing.
Shake eggs with salt and pepper.
We form sandwiches from the circles, placing the filling between them, breading them in an egg and breadcrumbs.
Fry them until golden brown on both sides. It is better to eat them hot so that the layer stretches pleasantly.

Appetizing stew

Despite all the variety of blue delicacies, the favorite in the summer is the zucchini and eggplant stew. There are only 300 kcal in 1 serving. Required Ingredients:

3 eggplants;
4 tomatoes;
1 zucchini;
3 pods of multi-colored bell pepper;
2 branches of celery;
2 large onion heads;
2 cloves of garlic;
100 ml odorless oil;
125 ml dry white wine;
250 ml of broth or water;
bay leaf, ground paprika, salt;
a bunch of parsley and basil.

Preparation:

Cut the zucchini, pepper and celery into thin strips, and the remaining vegetables into large cubes.
Take a frying pan with high sides, pour oil into it and heat it up. Chop the onion and garlic and fry in it. We also add the remaining products, spices, aromatic herbs and wine there. We boil everything together for 5 minutes.
Pour the broth and simmer until tender.

We have shown you just a few ways to prepare this simple vegetable. But even these recipes are enough to pamper your loved ones and friends with delicious and healthy food.

Video: Stuffed Eggplant

This vegetable known to all is popularly called "blue". This is only partly correct. Since a ripe vegetable can be either light purple or dark purple in color. And even white. But the most delicious are blue-blacks. Let's talk today about how to cook eggplant in a pan.

Do you know that cooking this vegetable has its own secrets? Despite the simplicity of the dishes, in order to really get tasty, you need to cook them correctly. Let's figure out together how much to fry and what are the benefits of them. Of course, I will share with you the most delicious recipes.

It is better not to use them when overripe. They also cannot be eaten raw. They contain a dangerous substance - solanine. It is a poisonous glycoalkaloid found in plants of the Solanaceae family. Poisoning leads to nausea, diarrhea, vomiting, and shortness of breath may appear. During heat treatment, the substance is practically destroyed. Still, it's best not to risk it.

If you read recipes from around the world, this vegetable is found almost everywhere. It can be boiled, grilled, baked, fried. Make caviar or salad from it. A vegetable can be an independent dish, or it can be a side dish for meat.

Before cooking, it is advised to soak them in water with salt so that they do not taste bitter. But as practice shows, nowadays they sell absolutely not bitter varieties. Still, I recommend soaking the fruit. The thing is that when frying, the vegetable absorbs a lot of oil. It's delicious, of course, but oh, how not healthy.

If you soak vegetable pieces for a short time in salted water, they will then absorb a lot of oil. Fry in a ceramic or Teflon pan with a few drops of oil. The result is a very dietary dish.

How to fry eggplant in a pan

For most dishes, vegetables are cut into slices. And also in sheets along the vegetable. The optimum thickness is 0.7-1 cm. Can be cut into cubes, also 1 cm in size.

Fry the vegetable on both sides. Different recipes may have different cooking times. On average, the circles or sheets are fried for 5-7 minutes on each side. If it's cubes, it takes up to 10 minutes to roast. Stew vegetables a little longer - 15 minutes.

How much to fry with garlic

In the simplest recipe, eggplant is fried with garlic. To do this, they are cut into circles. Garlic is squeezed onto a vegetable, all slices are well lubricated. Dip the circles on both sides in flour. Do not cut off the skin. So they will keep their shape well. If you cut off the skin, the vegetable will quickly turn into gruel and is more suitable for caviar.

Put the circles in a well-heated oil in a frying pan. Fry the vegetable on each side for 5 minutes. Watch for readiness. Depending on the variety and ripeness, the time may slightly increase. When the dish is ready, sprinkle with parsley on top if desired.

How much to stew eggplants in a pan

If you are going to stew with garlic and tomatoes, then the cooking time will increase slightly. Since tomatoes give off a lot of liquid and we need it to evaporate. Eggplants are cut into slices and pre-soaked in water. Then salt and pepper to taste. Tomatoes are also cut into rings. Place vegetables in a hot skillet. Garlic is added. Be sure to cover the vegetable mixture with a lid.

Simmer over medium heat, stirring vegetables every 5 minutes. In general, you will need a quarter of an hour to cook. At the end of cooking, the lid is opened and the vegetables are stewed for a couple of minutes without it.

Eggplant in batter

Vegetables are cooked with an egg, or rather with its protein. This is our batter. The fruits are peeled, cut into circles, salted and pepper. Whisk the whites with flour and seasonings. Heat the frying pan, pour oil. A piece of vegetable is dipped in batter and fried for 7 minutes on each side.

Delicious eggplant with garlic and mayonnaise

For this dish we need:

a couple of eggplants;
a few cloves of garlic;
150 g mayonnaise;
a glass of flour;
salt to taste;
150-180 g of vegetable oil.

Cut the vegetable into 0.7-1cm slices. Place in a bowl and salt well. He will let the juice go, while the bitterness will go away. Well, as I said, it will absorb less oil when frying. Then add half a glass of water to them to rinse them out of excess salt. Drain the water, put the vegetables on a paper towel.

Dip each circle in flour, then place in a hot skillet. You need to fry for 2-4 minutes on each side. Focus on product readiness. A golden crust should appear.

Squeeze the garlic through a press and mix with mayonnaise. Grease the cooled circles with mayonnaise and put another slice of vegetable on top. Place the eggplant with mayonnaise on a round dish and garnish with parsley. They should be served chilled.

Garlic and Tomato Recipe

This simple yet delicious dish is used as a cold appetizer. For one large plate, we need a large eggplant and a couple of medium sized tomatoes. Several cloves of garlic, oil and salt to taste. We will use parsley for decoration.

Eggplants need to be washed and cut into slices a little thinner than 1 cm. Tomatoes are better to take dense, not overripe. So they will retain their shape during frying. They are also cut into circles.

Heat the frying pan well, add oil and fry each vegetable on both sides. You do not need to overcook, the crust should be golden. Put the eggplants on the dish first, tomatoes on top. Salt, squeeze the garlic onto the tomatoes, distribute evenly over all the circles. Then chop the parsley finely and sprinkle over the whole dish. Refrigerate for at least an hour. After that you can serve it to the table 🙂

Eggplant with meat in a pan

This dish is prepared quickly because chicken meat is used. In combination with onions and garlic, it turns out to be very aromatic and tasty. For cooking, take:

half a kilo of minced chicken (you can do it yourself);
1 onion;
2 pieces of eggplant;
150 g of vegetable oil;
seasonings and salt to taste;
3 tbsp flour;
3 eggs;
3-4 cloves of garlic.

The fruits should be cut diagonally to 0.7 mm. Place them in salt water for 15-20 minutes. During this time, chop the garlic and onion in a blender or finely chop. Add it to the minced chicken along with one egg. Season with salt and pepper to taste.

Beat the other two eggs in a bowl with a whisk, we need them for the batter. Pour the flour onto a plate. Remove the eggplants from the salt solution, rinse and dry with a paper towel. Divide the minced chicken into small portions on platter. Dip them in flour with meat, then dip them in eggs. Place the meat side down in a skillet. Fry on each side until tender.

This is a separate dish. If desired, the prepared slices can be sprinkled with herbs. Bon Appetit!

Chinese eggplant dish

For cooking, take 4-5 large eggplants. Several large potatoes. A couple of sweet green peppers, a few cloves of garlic, soy sauce. Salt to taste, 100 g starch and soybean oil. If this is not the case, you can fry in vegetable.

Vegetables must be peeled and cut into large pieces. If it is large, you should get about 8 parts. Cut the potatoes into slices and the pepper into 2 cm squares. Dilute the starch with water, about 180 ml.

First, fry the potatoes for a crispy crust. Remove it, and put the eggplant on the same oil. When tender, add the fried potatoes. Drizzle over everything with soy sauce and diluted starch. Mix the ingredients. The starch sauce should become stringy and clear.

As soon as this happened, turn off the stove, squeeze out the garlic and add pepper. Mix everything and leave for a few minutes. The pepper will soften a little - the dish is ready.

I found a video for you on how to make rolls with nut filling. For those who prepare them for the first time, this illustrative example will be useful.

Useful properties and calorie content

I love these vegetables for their taste and low calorie content. A raw vegetable has only 24 calories per 100 g. But when frying, they absorb oil and the calorie content rises to 107 calories per 100 g. With garlic and tomatoes, there will be 132 calories. Of course, the lowest-calorie options are boiled, grilled and baked. That is why it is actively used in dietary dishes.

Eating eggplant regularly can help lower cholesterol. Therefore, the vegetable is useful for the prevention and treatment of atherosclerosis. Potassium perfectly strengthens the heart muscle. And also participates in water exchange.

Fruits are also useful in that they remove uric acid salts. Therefore, they are included in the diet of heart patients and gout patients. It is also useful for constipation, liver and kidney problems. Regulate lipid metabolism, water-salt balance. They are indicated for those who suffer from edema and if there are problems with digestion.

Enjoy cooking! Do not forget to subscribe to updates, join me on social networks. Until next time, bye everyone.

If we consider the history of the emergence of eggplant, then you can identify many interesting facts. Eggplant has been known to mankind for more than one and a half thousand years, since that is how much time has passed since the discovery of eggplant as a cultivated plant.

Eggplant has come a very long way and only appeared in Europe when it passed through Asia and Africa. The initial perception of eggplant was sharply negative, these vegetables were even banned, believing that consumption can cause irreparable harm to health.

But as it turned out, the Europeans simply could not process them and cook dishes from eggplant. Indeed, eggplant contains a harmful substance that is better known as solanine, but when cooked correctly, this substance poses no danger.

Over time, many experts have come to the conclusion that eggplant is not only tasty, but also a useful plant, the taste of which is revealed when properly cooked.

With regular use of eggplant, you can forget about problems with the cardiovascular system and metabolic problems. Eggplant is consumed a lot in eastern countries, and this is one of the reasons for longevity.

Nutritionists also recommend including eggplant in your diet, as it does not contain many calories, but it also has a significant supply of vitamins and minerals. To be precise, it is estimated that there are approximately 24 kcal in 100 grams of eggplant.

However, despite all the advantages of eggplant, some housewives avoid cooking for the winter, arguing that the eggplant turns black during the cooking process, or has a bitter taste.

In fact, it is necessary to know some of the nuances and details, through which it is possible to get rid of the bitterness in the eggplant and keep the natural color.

Eggplant with tomatoes and mayonnaise

This recipe is used by almost everyone who loves vegetables. The recipe was loved by many because of its simplicity and ease of preparation. And most importantly, the dish can be served on a festive table.

Eggplant in combination with tomatoes becomes a delicious dish that can be served to your loved ones both hot and cold.

So, to prepare this traditional dish, you need the following products for 10 servings:

eggplant - 2 large pieces;
tomatoes - 4 pcs;
greens - optional;
spices - optional;
olive oil - 50 ml;
mayonnaise - 2 tablespoons

Stages of cooking:

1. Take an eggplant, rinse in running water and let dry.

Cut the vegetables into slices and add spices to each slices.

2. You can start frying the eggplant by adding the specified amount of olive oil to the pan and frying the slices.

3. Place the fried eggplant rings on the plate.

4. Add mayonnaise to each eggplant circle, but only on top.

5. Add finely chopped greens.

Then you need to put chopped tomato rings on top of an eggplant circle, and sprinkle with herbs again

Bon Appetit.

Eggplant fried with peppers and tomatoes

This delicious dish is perfect for a festive table, or if you decide to pleasantly surprise your family. Many people like to cook eggplant in this way, because it is a healthy and hot dish. This dish is a symbol of Korean cuisine, and what is most interesting, you can add meat to this dish.

But if you decide to cook a vegetable dish with meat, then you will need the following ingredients:

eggplant - 1 kg;
sweet pepper - 500 g;
onion - 1 pc;
tomatoes - 4 pcs;
greens - cilantro, parsley;
vegetable oil - 150 ml;
meat (pork) - 300 g.

Cooking steps:

1. Cut the onions into half rings, pepper into strips and you can start the process of cooking meat, for this you need to cut the meat into squares and fry it all in a frying pan with the addition of oil.

2. Now you can add chopped tomatoes to the meat and leave to simmer.

3. Prepare the eggplants, cut them into circles, add salt to taste and leave for a while.

In this way, the eggplant will not be bitter, after a while it can be washed in cold water.
4. Add bell peppers, eggplant to the pan and mix vegetables together, sprinkle with herbs and leave to simmer over the fire.
5. You can serve this wonderful dish.

Bon Appetit.

Eggplant appetizer

Many housewives prepare this appetizer in the summer, since it is during this period that nature pleases with its abundant harvest. This is a wonderful, light summer snack that will add warm and vibrant colors to your life.

To create a bright mood for yourself, take:
Eggplant - 1 pc;
· Tomatoes - 2 pcs;
Vegetable oil - 1 tablespoon;
Cheese - 200 g;
Salad - 50 g.
Cooking steps:
1. First you need to rinse all the vegetables, then cut the tomatoes and feta cheese into rings.

2. Eggplants must be cut into circles and fry in a pan, while adding vegetable oil.

3. Put the cooked fried eggplant on the dish, then the tomato and feta cheese, adding the lettuce.

Help yourself to your health.

Eggplant baked with tomatoes and cheese

After preparing a dish according to this recipe, your friends and relatives will not only praise you for a delicious snack, but also consider you a cook from God. All you need to know is to get fresh vegetables and take some time.

You need to take the following ingredients:
Eggplant - 3 pcs;
· Tomatoes - 4 pcs;
Cheese - 100 g;
Garlic - 3 cloves;
· Salt and pepper to taste.
Cooking steps:
1. Cut the eggplants into slices,

add salt and leave for a while to remove the bitterness.

After a while, rinse the eggplants well in cold water.

2. Cut the tomatoes,

put the garlic under the garlic press.

3. Grate the specified amount of cheese on a grater.

4. Add chopped garlic to eggplants

6. Finally, sprinkle with cheese, bake for half an hour (180 degrees).

The tasty dish is ready.

This vegetable contains a large amount of vitamins and minerals, which are in the most optimal ratio. Due to the regular use of dishes from this vegetable, the level of hemoglobin in the biological fluid noticeably increases.

It should also be remembered that these vegetables are high in fiber and low in calories. Therefore, eggplant dishes are an excellent option for dietary nutrition.

The only thing in this matter is very important to try to use a small amount of vegetable oil. Therefore, for those who want to get in great shape, these vegetables are best suited baked and stewed.

Therefore, in the autumn period, when the price of this vegetable has reached its minimum, you should not deny yourself the pleasure of eating healthy and tasty snack dishes, which will take a small amount of time to cook.

How to choose the right eggplant for cooking

It is quite clear that in order to prepare a delicious eggplant dish, you should pay attention to the correct choice of the main ingredient. Small vegetables are distinguished by the best taste characteristics, the length of which does not exceed fifteen centimeters.

There are times when eggplants can grow to almost seventy centimeters, but they are completely unsuitable for cooking. Therefore, preference should be given to the youngest specimens with smaller dimensions.

When choosing eggplants for cooking, you should pay attention to the fact that the vegetables do not have any external damage. The fruit should be firm and odor-neutral.

If you smell any offensive aroma, it is a sign that the vegetables were not stored properly and are spoiled. Therefore, it is strictly forbidden to buy such fruits, as they can harm your health.

How to store eggplant properly

To create culinary masterpieces, it is very important to use only high-quality ingredients that can only benefit the human body. Therefore, it is necessary to store vegetables properly.

At room temperature, vegetables can only be stored for two days. Therefore, if you do not plan to cook them during this period of time, it is better to store vegetables in the refrigerator. If the temperature is two degrees, and the average humidity does not exceed eighty percent, vegetables can be stored for up to one month.

Features of cooking eggplant

For what reasons are eggplants bitter

Even young eggplants contain a lot of solanine. It is he who is the main reason for the presence of a bitter taste. In order to avoid an unpleasant aftertaste, you can leave the already cut eggplant for half an hour in salted water.

Thanks to this simple procedure, this substance will almost completely come out of vegetables, so there will be no bitterness in the cooked dish.

Should you peel eggplant

If you plan to cook eggplant in the form of puree, which is good for sauces and preservation, then the answer is unambiguous - you need to peel. In order to cook eggplant caviar or stewed vegetables, you can peel the eggplant. If your plans include baking in the oven or grilling, then peeling off the skin is not advisable, as the vegetables will lose their elasticity.

The baked eggplant skin has an amazing taste, especially since, if present, the vegetables will retain their integrity and will not fall apart. Quite often in recipes there is a need for pre-baking. This is necessary, for example, for cooking eggplant caviar. In this case, they are then whipped with a blender.

How to use the oil

Eggplants absorb vegetable oil very strongly. No matter how much you use it, it ends very quickly and again becomes insufficient. A large amount of oil is a source of harmful cholesterol, so it is not advisable to abuse it. Therefore, healthy and tasty dishes are prepared in the oven and on the grill.

If you are a fan of fried eggplant, then it is better to use a pan that has a non-stick coating, so you can use a small amount of oil.

In order to cook caviar, the data is usually pre-baked precisely because of the possibility of saving oil. Many people love fried blue ones, which are cut into circles. To use less vegetable oil, it is better to roll them well in flour, which will play the role of a kind of barrier between eggplant and oil, due to which it will be absorbed in much smaller quantities. Such a dish will not only delight you with excellent taste, but will also benefit your body.

What are eggplant friends with?

The best companion is garlic. Thanks to the addition of garlic, the vegetable becomes more interesting, with a memorable tangy flavor. It goes well with cilantro eggplant. If you are a fan of walnuts, then it is better to use them together with garlic.

1. Georgian eggplants

This appetizer is in the form of rolls, which are a common dish for an autumn meal. Eggplants cooked according to a traditional Georgian recipe are distinguished not only by their amazing taste, which will surely leave no one indifferent, but are also useful for the body.

In this case, instead of harmful mayonnaise, it is best to prepare a spicy sauce called satsivi, which uses only natural ingredients. It is also important that after the vegetables have been fried in a lot of oil, soak them well with paper towels.

To prepare this culinary masterpiece, you will need the following products:

eggplant - half a kilogram;
walnuts - two hundred grams;
garlic - a couple of cloves;
onions - one hundred grams;
fresh herbs: parsley, cilantro, saffron 50 grams each;
spices to taste;
wine vinegar - a teaspoon;
vegetable oil - five tablespoons;
salt and to taste;
pomegranate seeds as decoration.

Stages of cooking Georgian eggplants:

Before you start creating a culinary masterpiece, you will need to thoroughly rinse the eggplants, cut the strips, and salt. So they should be left for a couple of hours. Thanks to this trick, vegetables will not have a bitter taste.

The highlight of this dish is satsivi pasta. To prepare it, you need walnuts, onions and garlic, fresh herbs and spices. Pre-grind the nuts with the garlic and spices until a homogeneous mixture is achieved. To do this, you can use a blender or meat grinder.

The greens should be finely chopped and added with wine vinegar (pomegranate juice is also suitable instead). All the ingredients prepared for the sauce must be mixed until smooth.

For serving, you need to make a dish that will have a presentable appearance. Therefore, it is necessary to put the prepared Georgian sauce on the cut strips of fried eggplant. After that, you need to roll it all into rolls.

Ripe pomegranate grains will look beautiful as decoration. It is best to leave the dish in the refrigerator for a couple of hours, as this will allow the eggplants to be completely saturated with the prepared sauce and acquire an excellent taste and aroma. Such a dish will surely be appreciated by your household.

2. Eggplant for the winter

Most housewives use eggplants in the autumn for the preparation of preserves. They make all kinds of snacks, seasoned with garlic sauce, salads and many other goodies.

Popularity in the preparation of canning for this vegetable did not come in vain, since the blanks are perfectly stored and have a great taste. Thanks to this, you can always have a tasty snack ready in case guests come unexpectedly.

In order to make delicious preparations for the winter, you will need the following ingredients:

eggplant - six kilograms;
bell pepper - one kilogram;
garlic - seven heads;
table vinegar - half a glass;
vegetable oil - half a glass
rock salt - two tablespoons;
sugar - one glass.

Cooking steps:

At the very beginning, you need to wash the jars well in which the vegetables will be placed. They must be carefully sterilized, since the preservation of conservation will depend on this stage. The vegetables should be rinsed and the tails cut off. Each eggplant should be cut into about eight equal pieces. Then put them in a bowl and add salt. In this form, they must be left for a couple of hours.

Thanks to this, bitterness will come out of the vegetables, which is very important for the excellent taste of the finished dish. At the end of the above period, you need to wash off the remaining salt from the vegetables and put it in a saucepan with cold water. After boiling water, boil the eggplant for about five minutes.

The next step is to prepare the marinade. You will need to prepare additional vegetables in advance. Add spices and beat in a blender. Add vegetable oil, salt, sugar and vinegar to the resulting mixture.

Posted on July 5, 2017

The end of summer, the beginning of autumn, a huge number of vegetables ripen on the beds from which you will definitely need to cook something tasty. One such vegetable is eggplant. It is very popular not only in Russia, but also far beyond its borders.

Eggplant dishes are distinguished by their satiety, since there are a lot of useful and satisfying substances in this vegetable. Which must be eaten.

It's very easy to make an eggplant dish. It is enough to cut it and stew it with vegetables. There is really nothing difficult, but you can cook a delicious dish that will be eaten immediately, or you can cook something incomprehensible and tastes disgusting. So, dear chefs, take our recipes into service and prepare delicious snacks.

Eggplants are both fried and marinated and grilled. Of course, there are a huge number of recipes and it is not easy to find among them the most delicious and simplest one. When choosing a recipe, it is important to determine what you want to get at the end? Will it be the first course or a simple snack. Below is a selection of simple recipes that you can use to make delicious snacks effortlessly.

Here is the first recipe for how to make eggplant quickly and easily.

Ingredients:

2 large eggplants.
5-6 cloves of garlic.
1-2 tomatoes.
1 bunch of dill.
Vegetable oil.
Sour cream or mayonnaise.

Cooking process:

1.Cut off the tail from the eggplant and cut it lengthwise into plates no more than 1-1.5 cm thick.

2. Cut the tomatoes into strips.

3. Pass the garlic through a press.

4. Finely chop the greens.

5. Mix sour cream or mayonnaise with garlic and chopped herbs. Leave some greens to decorate the dish.

6. Fry the eggplant slices in vegetable oil until medium soft. Which of them could be rolled up.

7. Put the fried plate on a cutting board and grease with mayonnaise.

8. Take a piece of tomato and wrap it in an eggplant.

9. Put the finished rolls on a dish and sprinkle with herbs.

It turned out to be a great snack.

Stewed eggplants with potatoes

An excellent solution if there is nothing to submit for the first. a dish of eggplant and potatoes will not leave you hungry.

Ingredients.

Potatoes 1 kg.
Eggplant 0.5 kg.
Tomatoes 3-5 pcs.
1 carrot.
Greens of your choice.
Garlic 2-3 cloves.
Vegetable oil.
Salt pepper to taste.

Cooking process:

1. Wash vegetables, peel and wash again.

2. Cut the potatoes into usual cubes.

3. Cut the onion into half rings.

4. Eggplants are also semi-rings with a thickness of 1-2 cm.

5. Grate the carrots on the most ordinary grater. Or finely chop.

6.Pour oil into a frying pan, heat it up and fry the onion.

7.Add carrots to onions and fry all together.

9. Then go the eggplants. A little more salt, mix everything. Fry for 10-15 minutes.

10. After 15 minutes, add the diced tomatoes.Fry for 2-3 minutes.

11.Add herbs and garlic. Mix everything well, cover with a lid and simmer for 10-15 minutes until tender.

12.Once the potatoes are ready. The dish can be removed from the stove. Decorate with herbs and serve.

Eggplant and bell pepper salad

Ingredients:

Eggplant 5 pcs.
Bulgarian pepper 4 pcs.
Garlic 1-2 cloves.
Bow 1 head.
Greens, salt, pepper to taste.
Vegetable oil for dressing.

Cooking process:

1.Bake eggplants with pepper in the oven until soft.

2.We get to cool, remove the thin skin from the vegetables. We cut vegetables into squares.

3. Peel the onion, cut into rings. Pour the rings with boiling water for 5 minutes. This will remove all the bitterness from the onion.

4. Put all the vegetables in one bowl, add garlic, herbs, vegetable oil and onions. Stir salt and pepper to taste, stir and serve. Warm eggplant salad is ready to bon appetit.

Eggplant stuffed with rice and mushrooms

The dish turns out to be not only tasty, but also beautiful. Since the very handicap of eggplant is simply created in order to make boats out of them and stuff them with something very tasty.

Ingredients:

3-5 eggplants.
300 grams of mushrooms of your choice.
A glass of rice.
1 onion head.
1 bunch of greens.
Salt pepper to taste.
Vegetable oil.
Hard cheese 100-150 grams.

Cooking process.

1. Clean the onion into squares and fry in vegetable oil.

2.Mushrooms my regimen into cubes and fry together with onions until tender.

3. Rinse the rice well 5-7 times. Fold into a saucepan, pour water about 2-3 cm above the rice and place on the stove. After boiling, cook the rice for exactly 13 minutes.

4. Cut the eggplants into two halves and carefully cut out the middle. It is good to do this with a knife and a teaspoon. We make cuts and pick out the core with a spoon.

5. Put all the halves on a baking sheet and send to the oven. We bake the eggplants for about 10-15 minutes at a temperature of 180-190 degrees.

6. Eggplant pulp can be fried with mushrooms and onions so that the product is not transferred and discarded.

7.Remove the boats from the oven and let them cool down a little.

8. The rice is cooked. Mix fried mushrooms with onions with rice and finely chopped herbs. Distribute the resulting filling over the eggplant.

9. Sprinkle the boats with grated cheese. Put the eggplants back in the oven and bake for 5-10 minutes.

10.We sprinkle with herbs and can be served. Bon Appetit.

Also, for the filling, you can use not only mushrooms and rice, you can use minced meat, minced meat, liver.

Country style pickled eggplant

Oh yes, I remember this dish since childhood, my grandmother constantly cooked such a snack, only I didn’t like them before. They were sour, wet, and then they didn't seem very tasty to me. For that now I barely found the recipe. I was visiting the village and there, under the barbecue, these eggplants scattered in an instant.

Ingredients:

2 kg eggplant.
1 good carrot.
2 heads of garlic (preferably young).
A bunch of dill and a bunch of parsley.
Salt 2 tablespoons.
Black pepper to taste.
Black peppercorns 5-7 peas.
2 liters of water.
3-4 bay leaves.

Cooking process:

1.Wash the eggplant. Cut off the tails, put them in a pot of water and put the pot on the stove. Cook blue for 5-7 minutes. Be sure to add some salt to the water in the pan. Next, carefully drain the water from the pan and give the eggplants time to cool.

2. While the eggplants are cooling, grate the carrots and pass the garlic through a press.

3.Cut the cooled eggplants in half, but not completely. Do not cut about 2-3 cm.

4. Carefully open the eggplant, rub it with garlic from the inside and stuff with carrots.

5. We put the stuffed eggplant in a container with a flat bottom.

6. Prepare the brine. Pour water into a saucepan. Boil water and add spices. Pepper, lavrushka, salt. Cook the brine for 15 minutes.

7. Then pour the stuffed eggplant with hot brine. On top of them you need to put either a plate or a lid of a smaller diameter and put a 2-liter jar of water on the lid.

8. Keep under oppression at room temperature for 3 days. Then move the pan with eggplants to the refrigerator and let stand for another 2 days.

9. After 5 days, the soaked eggplants will be ready to eat.

Do not be alarmed if during this time the brine darkens as it should be.