When eggplants on the market cost about 50 rubles, you must buy them. Make caviar, ajap sandalwood from them, fry in slices or bake in halves. And you can also make a salad with a spicy oriental sauce or an original garnish for meat. In general, eggplant is a staple of late summer and early autumn. But you have to be able to handle him. The two main problems with eggplants are they are bitter and absorb oil like a sponge. Therefore, when frying, low-calorie eggplants simply turn into an oil high-calorie bomb. We will tell you how to prevent this. We also share interesting author's recipes in case someone is tired of fried eggplants with garlic:

Eggplant Cooking Tricks

He shared his trademark secrets with AiF-Kitchen Victor Apasyev, chef of the Tarantino restaurant and the Rukkola cafe chain:

• To get crispy and juicy eggplants, they need to be breaded well. Starch and flour are taken in equal proportions, and the slices are rolled very tightly.
• It makes no sense to deep-fry the eggplants, they will be dull.
• A grill pan can help prevent eggplant from absorbing oil. It is smeared with literally a few drops of oil, eggplants are fried on it.
• The second way to make eggplant without oil is to simply bake it. Best of all - the whole thing.
• Only Russian small eggplants are bitter. Now there are many imported markets on the markets, they do not require additional manipulations, soaking in salt water. Imported eggplants are softer than ours, but also delicious.

Photo: Restaurant "Chinese gramota"

100 g eggplant

75 g tomato

20 g cilantro

3 g garlic

15 g cornstarch

For the sauce:

70 g sweet and sour chili sauce

2 g dark soy sauce

5 g light soy sauce

5 g oyster sauce

10 g cilantro

Step 1. Peel the eggplant, cut into triangles, moisten with water and roll in cornstarch.

Step 2. Fry in a wok in vegetable oil at a temperature of 300 degrees until crisp.

Step 3. Cut the tomato into slices. Scald with hot oil from the fried eggplant.

Step 4. Put the tomatoes and eggplant on a plate.

Step 5. Finely chop the cilantro, mix all the dressing ingredients and cilantro, add to the salad and stir.

Step 6. Before serving, add chopped cilantro and garlic.

Ismail Gunduz's recipe, chef of the cafe "Bardak"

Photo: Cafe "Bardak"

50 g beef tenderloin

30 g cucumber

30 g eggplant

Fresh cilantro

Salt and pepper

For decoration:

10 g sirtaki cheese

60 g tomato

3 g basil

For the sauce (1 serving - 1-2 tablespoons):

100 g champignons

205 ml olive oil

50 g onions

40 g tomato

20 g sugar

80 ml balsamic vinegar

Step 1. We beat off the beef tenderloin, add salt, pepper, olive oil, marinate for 20-30 minutes.

Step 2. Wrap the peeled quince in foil, send it to the oven, preheated to 220 degrees, for 10-15 minutes. The quince should be slightly soft. Cut into strips.

Step 3. Fry the meat on the grill, cut into strips.

Step 4. Cut the cucumbers into strips, chop the walnuts.

Step 5. Cut the eggplant into slices, three in total, each weighing about 10 g

Step 6. Fry the eggplant slices in a hot skillet in sunflower oil for 1 minute on each side. Spread on a paper towel to absorb excess fat. We cool it down.

Step 7. Mix quince with cucumbers, walnuts, cilantro, mayonnaise and salt and pepper.

Step 8. Cut the tomatoes into slices, three slices in total, 20 g each.

Step 9. Put the basil on a plate in a row, with tomato slices on top.

Step 10. Put the salad on the eggplant and roll it into rolls, put it on top of the tomatoes.

Step 11. Prepare the sauce. Peel and chop the onion and champignons. We cut the tomatoes. Heat olive oil in a large saucepan, add onions, mushrooms and salt. Cook the onions until soft over low heat. Pour in balsamic vinegar, add tomatoes, sugar. Let it boil. Remove from heat, let cool to room temperature.

Step 12. Decorate each roll with tomatoes and a cheese cube. Top with chutney sauce.

Eggplant "Puchholia"

Recipe of Mamia Jojua, chef of the Kazbek restaurant

Photo: Restaurant "Kazbek"

90 g eggplant

80 g pink tomato

10 ml olive oil

60 g Buchholia cheese (crushed young cheese with mint)

Pomegranate seeds

Svan salt

Step 1. Cut the eggplants and tomatoes into circles.

Step 2. Salt the eggplant, leave for 10 minutes, then fry on both sides in a grill pan.

Step 3. Remove seeds from the tomato.

Step 4. Grate cheese.

Step 5. In a round cast-iron pan, lay out in layers: eggplant, tomato, cheese, eggplant, tomato, cheese.

Step 6. Bake in the oven at 160 degrees for 10-15 minutes.

Step 7. Pour sauce around the edges of the finished dish and garnish with pomegranate seeds

* Gebzhalia is a Georgian cheese snack. The sauce for it is made from yogurt, mint, crushed garlic, red pepper and coriander.

Recipe of Elena Nikiforova, chef of the Shinok restaurant

Photo: Restaurant "Shinok"

250 g eggplant

50 g adjika (tomatoes, herbs, garlic)

Step 1. Put the eggplant in a baking dish, put in an oven preheated to 180 ° for about 20 minutes (the eggplant should become soft).

Step 2. Remove the peel from the finished eggplant, leaving a tail.

Step 3. Make a cut in the center of the eggplant, add adjika to the depression and sprinkle with salt around the edges.

Step 4. When serving, garnish with a bouquet of herbs (parsley, dill and cilantro).

Recipe by Dmitry Eremeev, chef of the restaurant "Turandot"

Photo: Press service of the restaurant "Turandot"

150 g beef tenderloin

10 g quinoa

15 g ketchup

5 g sugar

40 ml chicken stock

5 ml vegetable oil

Chilli

40 g eggplant

Shallot

Watercress

Rosemary

Step 1. Rinse the beef, cut into pieces and mince.

Step 2. Add egg yolk, salt and pepper to the minced meat. Form a round steak from the meat.

Step 3. Boil the quinoa.

Step 4. Finely chop the onions, sauté until golden brown. Add hot miso, ketchup, sugar, chicken broth and boil until desired consistency. Set aside the resulting miso sauce.

Step 5. Cut the eggplant on both sides with a knife and deep-fry until tender.

Step 6. Cook the steak in ghee with the addition of olive oil, frying in a hot frying pan for 3-4 minutes on each side. The meat is done when it turns an even brown color on both sides.

Step 7. Place cooked steak, quinoa and eggplant on a plate. Soak the steak with butter before serving.

Jimmy Lee's Recipe, Chef and Jimmy Lee Restaurant Owner

Photo: Jimmy Lee Restaurant

250 g eggplant

30 g red bell pepper

30 g green bell pepper

15 g ginger

35 g sugar

15 ml light soy sauce

5 ml dark soy sauce

25 ml rice vinegar

5 ml sesame oil

Step 1. Wash eggplants, peel, cut lengthwise into two halves. We cut each half lengthwise and cut into pieces 2 cm wide, at an angle of 45 degrees.

Step 2. My sweet peppers (red, green), cut out the core with seeds. Cut into strips 1.5 cm wide, and then these strips into rhombuses 1 cm wide.

Step 3. Fry the eggplants in deep fat or in a large amount of hot vegetable oil for 3-5 minutes (until golden brown), add bell pepper a minute before the end of frying. We take out from deep fat, let the oil drain.

Step 4. Pour vegetable oil into a hot wok, fry chopped and peeled garlic and ginger. Then add some vegetable stock, sugar, dark rice vinegar, light soy sauce, dark soy sauce and bring to a boil.

Step 5. Add the fried vegetables to the finished sauce and simmer for 2-3 minutes until the sauce thickens. At the very end, add sesame oil.

Step 6. Put the finished dish in a deep plate.

Crispy eggplants with pink tomatoes

The recipe of Maxim Volkov, chef of The Mad Cook restaurant

130 g eggplant

100 g Baku tomatoes

1 g sesame seeds

Potato starch

Corn starch

Powdered sugar

For the sauce

100 g sweet and sour sauce

20 g oyster sauce

15 g sesame oil

20 ml water

Step 1. Cut the eggplants into large pieces, marinate in salt for 5 minutes, wash off the salt with water, then breaded in potato starch, cornstarch and powdered sugar.

Step 2. Deep-fry until golden brown. We put it on a napkin.

Step 3. For the sauce, mix all the ingredients.

Step 4. Cut the tomatoes into large pieces, add salt, add sauce to taste, decorate with sesame seeds and cilantro.

Recipe of Zaza Shengelia, Chef of the Tkemali Restaurant

Photo: Tkemali Restaurant

1 eggplant

8 g garlic

130 g minced elk meat (can be replaced with veal)

70 g vegetable oil

1 capsicum

2 g of hot ground pepper

2 cherry tomatoes

Step 1. Take the eggplant and cut it in half, bake it in the oven at 200 degrees (12 minutes).

Step 2. Cut onion, garlic, make minced veal or elk.

Step 3. Pour vegetable oil into a frying pan and simmer it all until tender.

Step 4. Add spices: salt and hot pepper.

Step 5. To decorate, bake the paprika and cherry tomatoes for 5 minutes

Step 6. Put the eggplants on a plate, put the minced meat, pepper and cherry tomatoes on top, sprinkle with dill and pour in the satsibeli.

Can be prepared in a variety of ways. But the Chinese know how to make it incredibly tasty.

The dishes are very aromatic, bright, with mysterious notes. They can be prepared at home, all the ingredients are available, the technology is transparent, and it takes little time.

Chinese eggplant with meat - general cooking principles

Eggplants for a dish are always cut into large strips or strips. The longer they get, the more beautiful the dish will be. Vegetables are soaked in salt, washed, wrung out, fried with other ingredients or separately.

Most often, pork is used for the dish. But there are recipes with other types of meat or poultry. The product is also cut into strips and fried. Sometimes it is pre-pickled.

What the sauce is made from:

Soy sauce;

Tomato paste;

The exact set of ingredients depends on the recipe. Not much sauce is added to the dish. Some recipes require you to evaporate it. On pieces of meat and vegetables, only fragrant glaze makes the dish unusual.

Traditional Chinese eggplant with meat

The most famous (one might say classic) recipe for cooking Chinese eggplant with meat. Naturally, the traditional version uses pork.

Ingredients

0.7 kg of meat;

2 eggplants;

70 g rice or apple cider vinegar;

1 carrot;

120 ml soy sauce;

1 tsp sesame;

1 onion head;

1 yellow bell pepper;

2 tbsp. l. Sahara;

3 tsp flour;

Oil (how much will it take).

Preparation

1. Cut the pork flesh into strips, transfer to a skillet with heated oil, fry until almost cooked.

2. Cut the onion, yellow pepper pod and carrots into strips, add to the pork, continue to fry the meat with vegetables.

3. Cut the eggplants into strips too, but fry in another pan.

4. Combine the meat with the sautéed eggplant strips.

5. Mix soy sauce with flour, apple cider vinegar, sugar. Pour into a dish.

6. Stir the sauce with vegetables and pork well, heat for a few minutes, until it thickens.

7. Serve the meat with eggplant on its own or with the addition of boiled rice.

Fast eggplant with Chinese meat

The recipe for simple and quick-to-cook Chinese eggplant with meat. Everything about everything will take no more than 20 minutes. You will need one chili pod for the dish. If you are not very fond of spicy dishes, then use half a pepper.

Ingredients

0.3 kg of pork pulp;

2 eggplants;

1 carrot;

Chili pod;

2 tbsp. l. sugar (brown);

3 tbsp. l. soy sauce;

2 cloves of garlic.

Preparation

1. Chop the pork in a long but thin strips, put the butter in a frying pan with a heated spoon, fry until brown.

2. In another skillet with butter, fry the eggplant cut into long strips. Three minutes is enough. We take out.

3. Add oil to the frying pan after the eggplant, put the carrots and garlic grated in strips, fry for a couple of minutes, add chopped hot peppers.

4. Return the eggplants, after another minute add the pork fried in another pan.

5. Combine soy sauce with water (3 tablespoons) and brown sugar, stir thoroughly, pour into a frying pan.

6. Fry eggplants with meat, stirring constantly, for about five minutes, until the sauce has evaporated.

7. If the soy sauce is small and the dish is unsalted, you can add additional spices.

Eggplant with Chinese meat with eggs

An interesting recipe for cooking meat in Chinese style with preliminary marinating of pork in egg whites. The yolks are not useful, they can be used for any other dishes.

Ingredients

0.5 kg of pork;

6 cloves of garlic;

3 eggplants;

3 carrots;

8 spoons of sauce (soy);

1 spoon of sugar;

1 spoon of tomato paste;

1 spoon of 6% vinegar;

2 sweet peppers;

30 g starch.

Preparation

1. Whisk four tablespoons of raw protein soy sauce from two eggs until smooth.

2. Cut the meat into medium strips, cover with the prepared mixture, stir and let the pork marinate for at least 20 minutes. Can take longer.

3. In a frying pan, heat about three tablespoons of oil.

4. Peel the garlic, cut the cloves in half, fry in oil for thirty seconds. Remove the pieces.

5. Put chopped carrots and large strips of pepper into the garlic oil. Fry.

6. Add the sliced ​​eggplant. It is important not to stir them often, so as not to damage the integrity of the pieces. Brown it.

7. Heat oil in another skillet. Remove the pork from the bowl, shake off any drops, sprinkle with starch, and transfer to a skillet. Fry until golden brown.

8. Combine vegetables with meat, stir gently.

9. Mix the rest of the soy sauce, a spoonful of starch, tomato paste and 200 ml of water. Season with prescription vinegar.

10. Pour the tomato sauce into a serving dish. Stir gently. In less than a minute, the sauce will thicken, it's time to turn off the stove!

Eggplant with Chinese meat in sweet and sour sauce

A variant of a very tasty dish with an amazing sweet and sour sauce. Pork is used by default, it goes very little.

Ingredients

200 g of meat;

400 g eggplant;

80 g sweet pepper;

60 g sugar;

40 g butter;

40 g starch;

50 ml soy sauce;

50 ml of water;

20 g ginger;

20 g garlic;

60 g of rice vinegar.

Preparation

1. Cut the pork into thin and long strips, sprinkle with a spoonful of soy sauce, leave for half an hour.

2. Add a spoonful of starch to the pork, stir. Place in a skillet and fry the slices until golden brown. Place in a bowl for a while.

3. Remove the pork, add oil and garlic, chopped into several pieces. After a minute, the pieces must be removed.

4. Place the bell peppers, cut into long strips, into the pan.

5. After a minute, add the sliced ​​eggplants. Cook for two minutes.

6. Return the sautéed pork to the skillet and stir. Season with chopped ginger, continue to fry everything together.

7. Combine sauce ingredients: rice vinegar, starch residues, water and granulated sugar. Add soy sauce.

8. Pour vegetables and meat with the resulting mixture, stir, reduce heat.

9. Preheat the dish for a couple of minutes. Add salt if necessary.

Eggplant with Chinese meat (chicken)

No meat? Eggplant can also be cooked with chicken. Of course, the taste of this dish will be different, so will the technology. Fillet is used, the recipe indicates the weight of the pure product without skin.

It is better to use wine vinegar for poultry. But you can also take an apple one.

Ingredients

800 g eggplant;

800 g chicken fillet;

1 spoonful of grated fresh ginger root;

A clove of garlic;

A spoonful of sesame seeds;

A spoonful of starch;

3 tablespoons of sugar;

A pinch of red pepper;

60 ml wine vinegar;

80 ml of soy sauce.

Preparation

1. Fillet should be cut into strips, the thickness of the pieces is up to one centimeter. Fry in several stages in a skillet, make the fire strong.

2. Remove the chicken for a while, cut fresh eggplants in the same way. Fry in several stages until golden brown.

3. Return the chicken to the eggplant. Use a large skillet or cauldron.

4. Add the grated clove of garlic and a spoonful of chopped ginger, heat to enhance the aroma.

5. Combine wine vinegar with soy sauce, sugar, a spoonful of starch and hot pepper.

6. Pour sauce over the dish, stir, cook until all the liquid has evaporated from the bottom of the dish.

7. Sesame seeds must be fried separately. Place in a dry skillet and cook over medium heat until golden brown.

8. When serving, the Chinese dish should be sprinkled with toasted sesame seeds.

Eggplant with Chinese meat (beef)

An unusual recipe for a Chinese dish, since beef is rarely used for it. To make the meat soft and juicy, it must be marinated in advance.

Ingredients

400 g of beef;

3 eggplants;

2 carrots;

100 ml soy sauce;

200 ml tomato juice;

70 ml of oil;

40 g sugar;

0.5 tsp dry ginger;

1 tsp vinegar;

Hot pepper pod.

Preparation

1. Rinse the beef. Then the meat needs to be cut into slices of half a centimeter, lightly beat off the fibers with a hammer. The finished pieces are striped with straws.

2. Add half of the soy sauce to the beef and let sit for two hours.

3. Grate the carrots on a Korean grater. Add a pinch of salt, vinegar to it and remember well with your hands. Leave to marinate.

4. Pour some oil into a large skillet and fry the eggplant cut into strips. Take away.

5. Add more oil, fry the marinated beef, add carrots to it, cook for another three minutes.

6. Put the eggplants in a dish, stir gently, heat all together over low heat.

7. Chop hot peppers, mix with soy sauce and tomato juice, season with sugar and dried ginger.

8. Add the sauce to the dish, cook after boiling the liquid for a couple of minutes, let the meat brew.

In order for the pieces of eggplant to retain their shape, vegetables do not need to be stirred frequently during frying, they are cooked over high heat, in no case do they remove the skin. How to peel eggplants - read here.

Rice vinegar is often used for Chinese dishes. But it can always be replaced with a wine, apple or regular table product. The main thing is not to pour too much. Focus on your taste.

Soy sauce is salty, but not always. If there are few spices in the dish, then feel free to add additional salt. If the meat is too salty, then it can be poured with tomato juice or diluted pasta. Bell pepper dilutes the dish well. Fry the strips of vegetable separately, add to the meat.

Since ancient times, eggplant has been a noble, healthy, tasty and spicy vegetable. It is used in many cuisines, not just Chinese cooking. The vegetable has a wonderful taste and exquisite aroma. The most unusual and amazing variations of Chinese recipes are prepared with eggplant.

How to cook Chinese eggplant

If you want to amaze guests and surprise your family, then cook eggplants. There are a great many cooking variations and even a beginner in the culinary art can handle each recipe.

Advice! To make the dish look beautiful, do not cut the eggplants into small pieces, it is better to divide them into large pieces.

In sweet and sour sauce

Relatives will definitely appreciate the aroma of the dish in an amazing sweet and sour sauce.

To cook you will need:

• two large eggplants;
• 2 peppers;
• starch;
• refined oil;
• coarse salt;
• several cloves of young garlic;
• filtered water;
• ginger;
• soybean seasoning;
• rice vinegar;
• 20 grams of natural honey.

Important! To remove the bitterness, it is necessary to sprinkle the vegetable with coarse salt and pour water over it. After 5-8 minutes, rinse and pat dry with a towel.

How to cook Chinese sweet and sour eggplant:

Eggplants should be cut into medium cubes (first leave them in salted water, then squeeze) and pour starch into them, mix. While the vegetable is soaking, it is necessary to remove the seeds from the pepper and cut it into strips. They are fried in oil (olive, refined, sesame). The pepper is also fried and then added to the eggplants.

The next step is to create a sweet and sour filling. Combine the sauce, ginger, honey, rice vinegar, garlic. After that, we dilute the ingredients with water (warm water is used), starch and everything is mixed well. Vegetables are poured with this mass and stewed for 8 minutes, until it thickens.

Eggplant appetizer is perfect in any form, even with potatoes.

Fried eggplant

This recipe will come to the rescue of the hostess when you need to quickly cook something tasty, before the arrival of unexpected guests. Perfectly fried eggplants are combined with boiled rice.

The first thing to do is prepare the dressing. It is not difficult to prepare, so a beginner in the culinary arts will also cope with it. Soy seasoning 70 g is poured into the container, garlic is skipped (several cloves), balsamic vinegar, ground ginger and starch are added. Mix the dressing until smooth. For spice, season with pepper or cut a couple of chili rings.

Eggplant is peeled and soaked in a little salt water. Then it is dried and cut into bars. Then they are fried in vegetable oil, or better in sesame oil.

Before serving, the dish is abundantly watered and decorated with a sprig of herbs.

Eggplant in batter

This dish is a great idea for both everyday and festive tables. Everyone will be delighted with the appetizer, because the taste of the appetizer will not leave anyone indifferent.

Cooking the most delicious Chinese eggplant:

Two eggplants are cut into slices and soaked in water with salt. Carrots are made into thin strips of onion in half rings, the garlic is chopped. Then two chicken eggs are beaten and the starch is added. The batter should be such that it envelops the vegetable well. Initially, the carrots are fried until golden brown, then the onions. Then eggplants are fried and poured with batter.

The next stage - vegetables are combined in a deep container and poured with rice vinegar (20 ml), lemon juice, soy seasoning. Finally, sweeten and sprinkle with sesame seeds. Finally, season with garlic.

Crispy eggplant

Even kids will love this crispy five-minute snack. She prepares simply.

Two eggplants soaked in salt water in advance are cut into cubes. They are then deep-fried. To stack excess fat, we put them on a napkin. Making a dressing: combine 100 grams of sweet and sour seasoning, 15 grams of oyster; 10 grams of sesame oil, 15 ml of water. Three tomatoes are cut into large pieces and salted.

Served on a large plate with potatoes. Everything is abundantly watered and decorated with sesame seeds and cilantro.

In starch

Starchy eggplants are popular in Chinese cuisine. The dish is prepared very quickly. All products are available to everyone at any retail outlet.

Pre-soaked eggplant (2 pcs.) Is cut into pieces and mixed with starch and fried in a boiling oil. To drain the fat, put it on napkins. Peppers green peeled from seeds and chopped, chop the onion (white). Sugar (two tablespoons), onion, star anise and eggplant are added to the same pan. Rice wine (1 tbsp. L.), Vinegar, sauce are poured in. The mass is fried for five minutes until crusty. Served hot along with fried zucchini and potatoes.

With meat

When you want a tasty, hearty lunch, you can use this recipe. The meat option is a win-win combination that you can treat your loved ones.

How to cook eggplant with meat in Chinese:

Veal (500 grams) is cut into long cubes and soy sauce is added to it. The meat should be marinated for half an hour. Onions (2 pcs.) With carrots are also cut into cubes, garlic (3-4 cloves) is cut into several pieces. The garlic is fried first, then the pieces are removed from the pan. Carrots and onions are fried in the same oil and also removed.

Veal is rolled into starch (50 gr), then fry. Sprinkle the soaked and chopped eggplants (3 pcs.) A little with starch. Fry over low heat for several minutes In a clean container, prepare the dressing: combine water, starch, soy seasoning, rice vinegar, sugar, sesame seeds and cook for 5 minutes. For those who love zucchini, you can add it too.

All ingredients are mixed and filled with pouring. Stew for 5 minutes.

With pork

If you want a hearty and nutritious meal, then this recipe is for you.

200 grams of pork should be soaked in 50 ml of soy sauce. Let the meat sit for 15 minutes. 1 tsp is also added there. starch and mixed. Two cloves of garlic, sweet pepper, 400 grams of soaked eggplants are fried in vegetable oil. Then add pork and ginger (20g) and fry again. For pouring, you need to combine 60 grams of rice vinegar, 1 tsp. starch, 50 ml each of water and granulated sugar, soy sauce. Eggplants with meat are poured with this mass and stewed for half an hour. Serve with potatoes.

In caramel

A spicy and incredibly tasty recipe that will be appreciated even by a gourmet of the culinary arts.

The first step is to make a gas station. To do this, we connect 3 tbsp. spoons of soy sauce, 1 tbsp. l. rice vinegar, 2 tsp ginger, spices, a little honey, lemon juice, 1 tsp granulated sugar. Each eggplant block is soaked in caramel for a couple of minutes and fried in a pan. Drizzle with the same caramel filling before serving.

With pepper

Sweet peppers and eggplants are an amazingly tasty dish that can be made quickly, literally in half an hour.

Two eggplants (pre-soaked in salted water) are cut into bars, 3 peppers (it is better to take sweet ones) arrange in rings and fry in a pan until golden brown. Pour soy seasoning with vegetables, sweeten with sugar, add starch. The dish will be ready when it thickens.

With beef

For lovers of spicy cuisine, you should try this recipe.

300 grams of beef must be washed, dried and cut into cubes. A chopped clove of garlic is added to the beef, one teaspoon each of rice wine, soy sauce and granulated sugar, a couple of tablespoons of sesame oil. Leave the beef in this marinade for about 30 minutes. 2-3 eggplants are cut into medium-sized slices, and then cooked for a few minutes in a double boiler until soft. Then beef is fried in a dry frying pan for 5 minutes. Chopped green onions and chili peppers, fried meat are added to the eggplants. All ingredients are mixed. Bon Appetit!

In breadcrumbs

How great are the vegetables in breadcrumbs. The dish is so delicious that it will become one of your favorite delicacies.

For cooking you will need:

• 2 eggplants;
• vegetable oil;
• a couple of chicken eggs;
• 2 tbsp. tablespoons of premium flour;
• 5 tablespoons of bread crumbs;
• salt;
• spices.

Eggplants are cut into slices, no more than 0.5 cm thick. Eggs are whipped together with salt and pepper. Before frying a vegetable, you should prepare three containers for eggs, flour, crackers. The sequence is as follows: eggplants are dipped in flour, then in eggs, then rolled in breadcrumbs. They are fried in oil on both sides. To avoid excess fat, the vegetable is dried after frying on a napkin. Serve as a side dish for meat.

Stuffed

This variation is perfect for a nutritious lunch. Can be served as a stuffed snack.

Five eggplants must be washed and cut into large wedges. The filling can be formed from any product. This recipe will include ground pork and beef (300 g), which is mixed with two tablespoons of soy sauce, salt and pepper. The filling is laid out on the eggplant and a roll is formed. So that they do not unfold, they should be greased with flour jelly. Fry rolls in vegetable or sesame oil, until golden brown

Advice! To make the eggplant rolls spicy in taste, you can add a little vodka infused with pepper to the minced meat.

With minced meat in batter

When you want to pamper your household with a delicious lunch or dinner, you can cook eggplant in batter with minced meat.

Three eggplants should be cut into wedges. For the recipe, any minced meat (chicken, pork, beef) is suitable, depending on your preferences. A couple of cloves of garlic are crushed into the minced meat, salt and pepper are added. The fill, which is done quickly, gives a special piquancy. Mix in 1 tbsp. l. soy sauce and sesame oil, sprinkled with spices. A barrel is formed from the eggplant slices, into which the minced meat is laid out. Batter - combine a chicken egg, 2-3 tablespoons of flour. They are fried on both sides in oil, poured abundantly with batter. Season with sauce before serving.

One has only to show imagination and in a few minutes a new eggplant dish in Chinese is born, which will amaze with its amazing taste.

Chinese eggplant Is a national dish of Chinese cuisine, which we will cook with potatoes and peppers according to a classic recipe, using a mixture of soy and starch sauces for dressing vegetables.

This oriental eggplant dish is prepared in many ways: it is supplemented with meat or minced meat (pork, beef, chicken), serving as a second course, as well as beans, cabbage, tomatoes, cucumbers (in this case, the dish can act as a vegetable side dish) ; for dressing use sweet and sour, sweet caramel, spicy, soy sauces.

Chinese eggplant is a common dish and cooking it at home is not difficult. We bring to your attention a simple step-by-step recipe with a photo.

KBZHU and composition for the whole dish

Ingredients

Preparation

Let's prepare the main ingredient - eggplant. We wash the vegetables thoroughly under running water, get rid of the tail and the tip on the other side. Cut the eggplants into large pieces. Let's move on to processing potatoes. We peel it, just like the previous product, rinse and cut into non-thin rounded pieces. Now let's get down to sweet bell peppers. Rinse the vegetable under running water. Next, we cut the pepper into two identical halves, get rid of the seeds inside, as well as the stalk. Cut the peppers into medium-sized cubes so that they are not too fried. Dilute starch in the specified amount of water. This is the basis for the batter.



We take a frying pan, put it on the stove and set it to moderate heat. After waiting for the moment when the container becomes hot, pour a little olive oil into it and after a while we spread the potatoes cut into circles. Fry it until a crisp, golden hue appears on the vegetable. As soon as the potato reaches the state necessary for the dish, we transfer it to another vessel and set it aside for a while.



Next, put the eggplant cubes in the pan where the potatoes were fried. After waiting for the vegetable to soften, return the potatoes fried in circles to the container. We fill the resulting mass with soy sauce, diluted with water with starch. Mix the total composition well and, if necessary, add salt.



Now let's move on to the garlic. We clean the head of the vegetable from the husk, rinse it under running water and pass the required amount through a garlic press. Add chopped garlic along with chopped bell pepper chunks to the rest of the ingredients, as soon as the consistency of the starch sauce becomes thick and stringy. At the same time, turn off the heat and remove the dish from the stove. We wash the cilantro, then grind it. Sprinkle with herbs along with sesame seeds. Now Chinese eggplants can be laid out on portioned plates, serve the dish with a side dish - boiled rice or light salad... Bon Appetit!