12 very tasty dish of eggplant

It is believed that eggplant, because they contain potassium, beneficial effects on the heart and normalize the water-salt metabolism of the organism. Not for nothing in the East they are called longevity vegetables and recommend regularly eat elderly. Furthermore, low-calorie eggplant: only 24 kcal per 100 gram of product. At the same time they help cleanse the intestines. What you need, If you follow the figure.

But sometimes even the use is not an argument. Many housewives in our time think eggplant too capricious: the blackened, the taste bitter. Although these troubles easily avoided.

A few tips

1. Eggplant before cooking, soak in salted water for half an hour. Then rinse. Because of vegetables will go bitter.
2. If you cook the eggs, do not miss the eggplant through the grinder and do not cut the metal blade. From this dish may acquire an unpleasant taste. Blend little blue ceramic or wooden cutter.
3. To frying eggplant is not absorbed a lot of fat, pre-scald them with boiling water.
4. To the pulp is not blackened, cook eggplant over high heat.
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5. If you want slices or circles eggplant did not lose shape during cooking, do not remove them from the skin.

Moussaka

It is traditional for the Balkans and the Middle East dish of eggplant and minced meat. Delicious and very satisfying.

Ingredients:

• 800 g of eggplant;
• 800 g minced lamb or beef;
• 300 g of tomato;
• 1 onion;
• 50 g of hard cheese;
• 180 g of dry white wine;
• olive oil for frying;
• salt and pepper to taste.

For the sauce:

• 500ml milk;
• 40 g butter;
• 30 g flour;
• 200 g hard cheese;
• 2 eggs;
• salt and nutmeg to taste.

preparation

Let's start with the sauce. In a frying pan melt the butter and "fry" in it the flour. In parallel, a little heated milk (do not boil!). To the sauce obtained without lumps, milk and butter and flour mixture should be approximately the same temperature. Milk, stirring constantly, pour the pan to the oil and flour. Season with salt, add the nutmeg. Bring to boil and then Pour grated cheese. Continue to cook, do not forget to stir until the cheese has melted. Then remove from heat. Until the mixture cools down, in a separate bowl, beat eggs. Thereafter, slowly pour them into the sauce, mixing thoroughly. Sauce prepared.

Onions for moussaka should be cut into half rings, tomatoes with peel and chop them into cubes. Eggplant cut into oblong slices of thin (do not forget to soak them in salt water!) And fry in olive oil on both sides. After frying them to be put on paper towels to absorb excess oil. You also need to fry the onions (until soft) and minced meat. In the middle of frying onions and mince pour the wine and cook until the liquid has evaporated. Then add the tomatoes, salt, pepper and simmer a few minutes.

Putting moussaka: in a baking dish lay out the layers of eggplant and minced meat, so that the top was the eggplant. Fill all the sauce and sprinkle with grated cheese. Ship in an oven preheated to 180 ° C, for 30-40 minutes.

Caponata

This Sicilian stew of eggplant and other vegetables. It is eaten both hot and cold, is fed as a separate dish, as well as a side dish and snacks.

Ingredients:

• 800 g of eggplant;
• 150 g olives;
• 90 g capers;
• 140 g of onion;
• 50 g of sugar;
• 400 ml of a tomato paste;
• 80 ml white wine vinegar;
• olive oil for frying;
• basil, salt and pepper to taste.

preparation

Eggplant peeled, cut into cubes and fried in olive oil. To the vegetables were too fat, before frying can be slightly pour over boiling water.

In a separate bowl karamelizuem onions with sugar (do not use oil) until golden. Then add the capers to (remember that they can be replace the pickles), olives, wine vinegar and a little olive oil. Simmer it all for about five minutes, then add the fried eggplant and tomato paste. Cooking more 7-10 minutes. For a couple of minutes until cooked add the chopped fresh basil, salt and pepper to taste. Be careful with the salt. Without it, all you can do, because it is usually the desired salinity dish give capers.

lasagna

This is a variation of traditional Italian dishes, which supersede the dough eggplant.

Ingredients:

• 800 g of eggplant;
• 500 g of minced beef;
• 500 g of thick tomato paste;
• 100 g of mozzarella;
• 100 g of Parmesan;
• 100 g of bread crumbs;
• 2 eggs;
• 2 tablespoons of water;
• 3 tablespoons olive oil;
• salt and black pepper to taste.

preparation

Eggplant clean and cut into circles of about fifteen centimeters thick. In a bowl, beat the eggs with two tablespoons of water. In a separate bowl mix grated Parmesan cheese, breadcrumbs, salt and pepper. Dips each circle eggplant first in beaten egg, and then a mixture of cheese and crackers. Put the eggplant in the pan, greased with olive oil. Preheat oven to 180 ° C, and send back the eggplant for 20-25 minutes, until the vegetables acquire a uniform golden brown.

At this time, fried in olive oil stuffing (if desired, it may be salt and pepper). After about 10 minutes, add tomato paste to stuffing. We bring the mixture to boil and remove from heat.

In a baking dish lay out of the eggplant and then cover them with a tomato-meat sauce, sprinkle 50 grams of mozzarella and eggplant on top of the newly laid. If the form is small, and a lot of toppings, we can make several layers. Sprinkle remaining mozzarella and send it in the oven (200 ° C) for 10-15 minutes (cheese has to melt).

Dressing for spaghetti

Eggplants can not only replace the pasta, but also perfectly complement it. For example, one can prepare a vegetable sauce for spaghetti.

Ingredients:

• 800 g of eggplant;
• 500 g of spaghetti;
• 400 g of tomato;
• 4 garlic cloves;
• olive oil;
• basil;
• salt and pepper to taste.

preparation

For this recipe, eggplant, you must first bake in the oven. It takes about an hour: it is necessary to vegetables become soft. While the eggplant bake, boil the spaghetti. Eggplant from the oven, allow it to cool slightly, then carefully remove them from the skin.

Garlic finely cut and fried in hot olive oil for two minutes. Then add the chopped large tomatoes into cubes. Simmer until it evaporates almost all the liquid. At the end of cooking add the diced eggplant, salt and pepper to taste. We serve at the table with spaghetti. The dish can sprinkle with chopped basil.

Cutlets

This recipe is like vegetarians. Hearty delicious meatballs eggplant is easy to cook, and most importantly - no meat.

Ingredients:

• 800 g of eggplant;
• 100 g hard cheese;
• 2 pieces of rye bread;
• 50 g of bread crumbs;
• 2 eggs;
• 3 garlic cloves;
• 50 ml of milk;
• 2 tablespoons of vegetable oil;
• salt and pepper to taste.

preparation

Eggplant cut into small cubes and fry in vegetable oil. While they cool, rub on a fine grater cheese and minced garlic. Bread soaked in milk.

Cooled eggplant whisk blender until smooth paste-like mass. Then add to it soaked bread, grated cheese and garlic, egg, salt and pepper to taste. All mix thoroughly. If the "stuffing" turned too liquid, add to it a little bread crumbs. Molding patties and crumble them in breadcrumbs. Then fry as the usual burgers, crispy.

boats

For this dish you can use almost any filling: meat, chicken, vegetables. But very delicate taste is obtained when the stuffed aubergines fish.

Ingredients:

• 3 small eggplant;
• 400 g fillet of chum salmon or other marine fish to your taste;
• 100 g hard cheese;
• 100 g butter;
• 2 tomatoes;
• 1 onion;
• salt and herbs to taste.

preparation

At eggplant cut the stalk and cut along the eggplant to obtain a "boat" (3 eggplant boats = 6). Do not remove the skin - it will retain the shape and type of vegetable dishes. Fish and tomatoes cut into small cubes, if desired, can be pre tomato peel. Onions finely cut.

Boats eggplant spread on a baking sheet, greased. Inside each of them impose the fish, tomatoes, onions and a bit of butter. Salt, pepper and sprinkle with herbs to your taste. Then, each serving and sprinkle with grated cheese. Send eggplant in a well-heated oven for 30-50 minutes. There is a dish can be a spoon, scrape the pulp from the eggplant walls.

Salad of grilled aubergines

This simple salad can be made on nature. He will be an excellent complement to the shish kebab and other meat dishes cooked on the grill.

Ingredients:

• 1 large eggplant;
• 1 violet bulb;
• 1 avocado;
• 1 lemon;
• canola and olive oil;
• 1 tablespoon red wine vinegar;
• 1 teaspoon Dijon mustard;
• honey;
• oregano and parsley;
• salt and black pepper to taste.

preparation

Eggplant cut into circles of about 2.5 centimeters thick. Onions clean and cut into large rings. rapeseed oil and sprinkle the vegetables cook on the grill until soft. When the eggplant and onions cool slightly, cut them and peeled avocados into large cubes.

In a separate bowl, prepare the filling. Mix red wine vinegar, mustard and chopped oregano. Adding liquid honey and olive oil. Giving little brew mixture, and then dressed with its lettuce. Salt, pepper, decorate with lemon slices and parsley sprigs.

Sticks in batter

This light summer snack. Eggplant, prepared according to this recipe are obtained low-fat, soft inside and crunchy cheese crust outside.

Ingredients:

• 500 g of eggplant;
• 150 g hard cheese;
• 1 egg;
• 100 g of bread crumbs;
• 3-4 cloves of garlic;
• olive oil;
• salt, ground black pepper, paprika and turmeric to taste.

preparation

Eggplant cut into strips about 3 cm thick and it is filled with salty water, left to bitterness. Having dried eggplant slices on a paper towel, put them in a bowl, sprinkled with olive oil and sprinkled with spices (salt, pepper, paprika, turmeric, passed through a garlic press). Leave for 5-10 minutes.

At this time, we rub the cheese and mix it with the breadcrumbs. In a separate bowl, beat the egg.

We put a baking paper on the pan and warm up the oven to 200 ° C. Each slice eggplant first dipped in egg, and then a mixture of cheese and crackers and spread on a baking sheet. Cooking sticks in the oven for about 20 minutes. There can be both hot and cold - are equally delicious.

Rolls

There are many variations of the rolls of eggplant. Some people are simply fried vegetable, others - baked. Some are used for filling the cheese, others add the carrots, mushrooms or tomatoes. We offer you the easiest option of preparation.

Ingredients:

• 500 g of eggplant;
• 100 g of cream cheese;
• 2-3 cloves of garlic;
• olive oil for frying;
• salt, pepper and herbs to taste.

preparation

Cut off from the top of eggplants and cut into slices about a centimeter thick. Freed from bitterness (I see. life hacking above), eggplant fry in olive oil. Excess fat is removed using a paper towel. If you prefer baked vegetables, use an oven.

Garlic is passed through a press, finely chop the greens. All this is mixed with the cream cheese (if desired, salt, pepper and other spices add). Curd smear a thin layer on eggplant. Each plate roll wrap and sealed with a toothpick. Put the rolls on lettuce leaves and sprinkle with chopped walnuts (optional).

Pinnacle

This snack is easy to prepare and impressive to look at. Pinnacle eggplant, laid out on a large plate and decorated with greenery, are perfect for the holiday table.

Ingredients:

• 400 g of eggplant;
• 400 g of tomato;
• 300 g of mozzarella;
• 3 tablespoons olive oil;
• balsamic vinegar;
• salt, ground black pepper and basil to taste.

preparation

Peeled eggplant cut into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. Tomatoes also cut into kruglyashami. Mozzarella cut into slices. Cheese and tomato thickness should be about a centimeter.

In a baking dish, greased, "build" towers: eggplant circle, a circle of tomato and a slice of cheese. Each serving decorate with sprigs of basil and sprinkled with balsamic vinegar. We send it all in the oven (200 ° C) for 15-20 minutes.

Snack "Peacock Tail"

Another bright appetizer of eggplant. Due to the unusual "design", the dish will appeal not only to adults but also to children who rarely willingly eat vegetables.

Ingredients:

• 500 g of eggplant;
• 300 g of tomato;
• 200 g of cucumber;
• 200 g of feta cheese;
• half a tin of olives;
• 3 tablespoons of cream;
• 2-3 cloves of garlic;
• olive oil;
• dill;
• salt to taste.

preparation

Eggplant cut diagonally, to get the oval slices. Soak in salted water, rinse and dry. Thereafter we decompose the pan, sprinkled with olive oil and bake for 10-15 minutes at a temperature of 200 ° C.

Garlic is passed through the press and mix with sour cream and feta cheese until smooth. Tomatoes and cucumbers cut into slices. Desirably, the latter were smaller than the diameter of the former. Pitted olives cut in half.

A large oblong plate Put the eggplant in the shape of a peacock's tail. Each piece lubricates cheese mass. Then we place them on a mug of tomato and cucumber. Again a little cheese with garlic, and in conclusion - half of the olives. Should it look like eyes on the peacock's tail.

heh

Heh - a Korean dish that is usually prepared from meat, fish or vegetables, such as eggplant. Xe eggplant can be served as a side dish to meat or as a separate dish.

Ingredients:

• 1.5 kg of eggplant;
• 100 g of paprika;
• 1 hot peppers;
• 7-8 cloves of garlic;
• 2 tablespoons of vegetable oil;
• vinegar.

preparation

Eggplant cut into cubes and get rid of the bitterness in the usual way. Then fry them in vegetable oil. Cut thin rings hot peppers and chop (not too shallow) garlic. Put the container in a plastic layer eggplant, garlic and pepper. Sprinkled with vinegar, paprika and sprinkle a little repeat layers, until the container is full. Number of pepper, garlic, paprika and vinegar Vary on your taste. If you do not like spicy, I add these ingredients to a minimum. Filled container cover with a lid and remove at night in the refrigerator.

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Eggplant open space for culinary imagination: a list of dishes they can continue for a long time. We suggest you take it in the comments. Write if you like eggplant, and share their recipes specialties.