How to cook eggplant delicious?

Despite the demand for popular multi-colored fruits, we often think about how to cook eggplant so that the dish is not trivial, delighted with the novelty of tastes, and the beauty of the external design. The presented recipes of dishes meet all the requirements of high culinary art.

Eggplant saute at home

The original dish, in the name of which you can immediately feel the French origin, is easy to prepare at home.

Product Composition:

• young eggplant - 2 pcs.;
• tomatoes - 5 pcs.;
• vegetable oil - 50 g;
• a pinch of regular sugar;
• bulbs and Bulgarian pepper - 2 pcs.;
• we select the amount of greens, garlic according to your desire.

Cooking method:

1. Before deciding what can be cooked from eggplant, we take note of the first rule - we buy exclusively not overripe blue ones. Such fruits do not have bitterness and pronounced astringent “shades”.
2. My vegetables, dried with napkins, cut into circles up to 0.8 cm thick. We divide large slices into halves.
3. Pepper and onion shred rings, tomatoes - thin plates. We spread the products in a saucepan in layers, slightly salt each row. First we put onions, then pepper, then pieces of blue. We complete the decoration of the food with slices of chopped tomatoes.
4. Sprinkle a dish with a pinch of sugar, place 3 chopped cloves of garlic, chopped greens. Pour with aromatic oil, simmer 40 minutes closed.

Shake the dishes slightly periodically, but in no case do not mix its contents. This is a prerequisite for preparing a French dish!

Blue korean

We turn to Asian cuisine, which is distinguished by its ancient traditions and culinary features.

Necessary components:

• sweet carrots - 1 kg;
• eggplant - 3 pcs.;
• lean (sunflower or olive) oil - 100 g;
• soy sauce - 20 g;
• vinegar - 30 g;
• cloves of garlic - 7 pcs.;
• regular sugar - 50 g;
• salt - 10 g;

Cooking process:

1. Pure eggplant cut into strips, salt, leave for 3 hours.
2. We get a special grater for cooking carrots in Korean, we rub a sweet root vegetable, place in a convenient dish.
3. We squeeze the blue ones from the released liquid, add to the bowl with chopped garlic, salt, sprinkle with white sugar.
4. In a pan, heat the vegetable oil, add the desired amount of hot pepper. Pour vegetables with a sharp mixture, mix thoroughly, send to the refrigerator for several hours.

Korean eggplant is a strikingly delicious spicy appetizer, accompanied by a variety of meat and other dishes.

Stew with zucchini and tomatoes

List of ingredients:

• large eggplants - 2 pcs.;
• zucchini - 1 pc.;
• tomatoes - 3 pcs.;
• bell pepper (red);
• Chile;
• carrots - 2 pcs.;
• oil (sunflower or olive) - 200 g;
• salt, greens.

Cooking Technology:

1. My little blue ones, we cut off the skin, divide into quarters up to 2 cm thick. We heat the oil in a pan, fry the fruits to a brown crust. Constantly interfere with the composition, if necessary, add fat.
2. In a separate bowl with oil, spread the zucchini sliced ​​in cubes. When the pieces “turn pink”, add onion chopped in half rings, grated carrots, chopped strips of peeled pepper. We continue to heat the products until cooked, at the end we put chopped tomatoes, chopped garlic, chopped chili, Provencal herbs, favorite herbs.
3. We combine the components in one pan, salt and pepper, mix thoroughly, simmer for 3 minutes.

Eggplant with tomatoes is especially good the next day.

Musaka with eggplant and minced meat

Greek cuisine attracts many lovers of a hearty and delicious meal. One kind of appetizing cooked dish “hits” on the spot, and the hand involuntarily reaches for the fork.

Required Products:

• cheese - 200 g;
• minced veal - 400 g;
• tomatoes and onions - 2 pcs.;
• eggplant - 2 pcs.;
• egg;
• butter - 40 g;
• flour - 50 g;
• whole milk - 500 ml;
• lean oil;
• wine (dry white) - 180 ml;
• garlic (2 cloves), spices and spices (nutmeg, paprika, Provence herbs).

Cooking Moussaki:

1. We cut the eggplants with long thin (up to 5 mm) plates. If there is doubt about the presence of bitterness in the berries, put the product in a bowl, sprinkle with salt. We leave the "construction" for an hour under oppression, then drain the water. A proven way to eliminate solanine.
2. Slices of blue fry alternately until rosy color.
3. In a frying pan with butter we pass onion chopped in half rings. When the vegetable becomes soft, spread the minced meat, add salt, pepper, prepared spices and spices.
4. We mix everything well, fry until the meat component is ready, then pour in the wine, stew the food for a quarter of an hour when closed.
5. Next, proceed to the preparation of bechamel sauce. In a separate pan, melt fresh butter, sift the flour. Break all the lumps with a spoon, pour in whole milk. Bring the composition to a boil, introduce the egg, place a third of the grated cheese. Heat the mixture for 3 minutes, turn off the heat.
6. In a rectangular shape, we lap some of the fried eggplants, a layer of minced meat, and the remaining plates of blue. Pour the food with bechamel sauce, sprinkle with cheese chips. Bake for 30 minutes at 190 ° C.

More materials:Greek moussaka with eggplant - recipe

You can cook moussaka with eggplant and minced meat in different variations. For example, make it more spicy or decorate with a soft and delicate taste.

Stew with garlic

Ingredients:

• blue ones - 2 pcs.;
• sweet pepper, onion;
• tomatoes - 3 pcs.;
• cloves of garlic - 5 pcs.;
• lean oil;
• salt, spices, pepper.

Cooking:

1. Dice the onions in a frying pan with butter. After 5 minutes, add pepper chopped into strips, heat until vegetables are ready, transfer to a plate.
2. We clean the eggplants, divide into slices, fry them to a crust, lay out pieces of tomatoes without skin. When the tomatoes let the juice, attach the onion and pepper.
3. Mix foods, simmer closed for 15 minutes, then add spices, spices and herbs. Then we cook with garlic, finely chopping hot teeth.

Amazingly delicious food! Onions and peppers provided the minced meat with juicy qualities, the wine gave the dish exquisitely piquant notes.

Eggplant Caviar Recipe

An original way of healthy cooking blue with a wonderful smell of bonfire.

Grocery list:

• eggplant - 4 pcs.;
• bulbs - 2 pcs.;
• tomatoes - 4 pcs.;
• vegetable oil - 20 g;
• cloves of garlic - 3 pcs.;
• sheets of laurel, cilantro, parsley, basil.

Step-by-step preparation:

1. The highlight of caviar is the obligatory treatment of blue with open fire, which can be done not only on a fire or barbecue, but also at home. We turn on the burner, put the berry directly in a strong flame, so that the eggplant is on fire and as if smoked (soaked in smoke).
2. At the end of the “hot” procedure, the peel of the fetus will become charred, easily detachable. Processed blue put in cold water, continue baking the remaining berries.
3. From the cooled eggplant, remove the peel, cut it lengthwise into halves, then divide it into large pieces, providing a pronounced taste for each component.
4. Chop the onion into cubes, heat in oil until soft, add slices of tomatoes without skin. Stew for 10 minutes, then put slices of blue, chopped garlic, salt, hot pepper. Do not forget to mix the composition.
5. We cook the products for 10 minutes, set the pan aside from the fire, spread the chopped grass, 2 leaves of laurel.

We serve eggplant caviar in half an hour, with pleasure inhaling the light smell of smoke, the aroma of spices and spices. Our home "bonfire" was simply miraculous!

Ovens with chicken in the oven

Required Products:

• hard cheese - 300 g;
• chicken fillet - 500 g;
• eggplant - 3 pcs.;
• onion and carrot;
• rice - 90 g;
• fresh sour cream - 100 g;
• cheese (any hard variety) - 50 g;
• lean oil;
• salt pepper.

It is interesting: eggplant on winter - the best recipes

Cooking:

1. In separate containers, boil rice and fillet. We salt a little water.
2. We wash the eggplant, cut off the ends, divide the fruits into two halves. Blanch the products for 5 minutes in slightly salted water, then remove from the liquid. From the cooled blue we extract the flesh, forming original boats from the crusts.
3. Fry finely chopped onion in oil, add the separated vegetable pulp, grated carrots, rice, diced chicken meat. Salt and pepper, mix well.
4. We fill the boats with poultry fillet stuffing, put on a baking sheet, pour sour cream, send for half an hour to the oven (180 ° C). 5 minutes before the end of baking, sprinkle with grated cheese.

Eggplants in the oven - a win-win option for fast cooking a delicious and very presentable dish.

How to cook dried eggplant?

In the countries of the Mediterranean, the preparation of a little blue by the method of drying has long been appreciated.

With proper processing in eggplants, almost all useful components are preserved.

Air drying:

• I wash the eggplants well, blot them with napkins, cut them into cubes, lay them out on a layer of white paper. For the right cooking technology, we select a warm, darkened place. Dry for 6 days, periodically turning the slices. We cover the products with gauze, protecting from flies and insects.
• Whole fruits, cubes or halves of eggplant are strung on a harsh thread, we tie the ends to supports located on the territory being blown. At home, it can be a balcony or a loggia.To prevent sunlight falling on the bundle, we cover the raw materials with sheets of paper or newspaper. Dry for about a week.
• Eggplant can be prepared for the winter and in the oven. To do this, cut the fruits in the desired shape (cubes, straws, halves) or use as a whole. We lay out the pieces in an even layer on the baking sheet, send it to the oven, setting 160 ° C. Leave the door open. Cooking time - from 3 to 6 hours.
• Cooking in an electric dryer gives a good result. We cut the prepared vegetables in any form with a piece thickness of up to 2 cm. The device instructions indicate the necessary weight of the loaded tray, temperature and processing time.

Since dried eggplants lose much weight, they should be soaked in hot water before use. For stews, borscht or soups, this procedure is not needed. Some dishes (food from the dough) generally do not accept the neighborhood with the "emaciated" blue ones. We will be attentive!

Tomato and cheese rolls

List of ingredients:

• Feta cheese - 300 g;
• sour cream - 80 g;
• cloves of garlic - 2 pcs.;
• eggplant - 2 pcs.;
• tomatoes - 2 pcs.;
• lean oil;
• salt, greens.

Cooking method:

1. We cut the blue ones into long layers up to 0.5 cm thick. Sprinkle the slices with coarse salt, leave in this condition for half an hour, then wash and dry.
2. Grated cheese is combined with chopped herbs and chopped garlic.
3. Fry both sides of the eggplant until brown, spread for half a minute on the paper to leave excess fat on it.
4. Lubricate the cooled plates with the prepared cheese mixture. At one end of each layer, put a circle of tomato, carefully roll the eggplant rolls.

We spread the cooked dish on a plate, serve with sprigs of fresh herbs.

Little blue in batter in Chinese

Looking at how masterfully the masters of the Celestial Empire bring the food to perfection in a matter of seconds, there is a huge desire to repeat this “shamanism” at home.

Product Composition:

• lean oil;
• egg white - 2 pcs.;
• eggplant - 2 pcs.;
• starch - 300 g;
• ice water - 60 g.

Cooking method:

1. We remove bitterness from the blue ones, divide them into small segments. Chinese cuisine is known for its very miniature way of slicing food.
2. We place the protein separated from the yolk in the bowl, add starch (potato or corn), whisk the components with a whisk. Pour in a spoonful of ice water, heat the composition to a homogeneous consistency similar to thick homemade sour cream.
3. We dip the eggplant into the cooked batter, mix it, immersing each piece of berries in a starch mixture.
4. We heat the oil in the deep fryer, fry parts of the fruits for two minutes on all sides. We remove the little blue ones from the fat, put it on paper, then on a plate, decorating with greens.

Any dish on the Chinese table symbolizes prosperity. Let this hot food also acquire similar significance for us.

Appetizer "Mother tongue" from eggplant

Let's hope that the name of the dish was invented by a grateful son-in-law who appreciated the culinary abilities of his beloved mother-in-law.

Required Products:

• eggplant;
• cheese - 20 g;
• cloves of garlic - 2 pcs.;
• a tomato;
• oil (sunflower or olive);
• mayonnaise - 30 g;
• salt, pepper, herbs.

Cooking appetizer:

1. We divide the clean blue ones into long strips up to 5 mm wide. Fry the wedges until bright brown, spread on napkins, then on a plate. To prevent eggplant from absorbing a lot of fat during heat treatment, first scald them with boiling water.
2. We combine mayonnaise, chopped garlic, chopped herbs, grated cheese in a bowl. Thoroughly mix the composition, grease each layer of eggplant with a thick sauce.

The resulting appetizer can be decorated in the proposed way, decorating with thin slices of tomatoes. Many people roll products with rolls, “shortening” the “Mother-in-law's tongue” in this way.

Casserole with potatoes and meat

A very satisfying dish that is loved by both adults and kids.

The list of components:

• potatoes, eggplant, onions - 2 pcs.;
• eggs - 3 pcs.;
• minced meat - 1 kg;
• butter - 120 g;
• shredded cheese chips - 120 g;
• tomatoes - 150 g;
• cloves of garlic - 5 pcs.;
• mayonnaise - 100 g;
• flour - 60 g;
• salt, spices, herbs of Provence.

Cooking method:

1. Add chopped garlic, chopped onion, salt, pepper to the minced meat. Thoroughly knead the resulting mass.
2. Peel the potatoes and eggplant. We divide root crops into thin round slices, cut the blue ones in the same form with a plate thickness of up to 5 mm.
3. Mix mayonnaise with chopped garlic.
4. We spread pieces of oil on the bottom of a deep form, spread the potato row. Slightly salt and pepper the products, sprinkle with Provencal herbs, "draw" a mesh of garlic mayonnaise. Next, we form a layer of blue with spices and spices, then place the minced meat, seasoning it with salt, pepper, Provencal mixture.
5. Repeat the sequence of layers using all products. We complete the dish assembly with tomato slices and a mayonnaise grid. We send food to the oven for 20 minutes (200 ° C).

At the end of cooking, sprinkle the casserole with grated cheese, finish the process after the formation of your favorite golden crust.

Baked eggplant in foil

The unusual taste of the original dish will make us its fans!

Essential Ingredients:

• almonds - 30 g;
• ginger root - 25 g;
• eggplant - 2 pcs.;
• olive oil;
• half a lemon, salt, pepper.

Cooking:

1. We cut clean blue ones into circles up to 1 cm thick. If there are signs of bitterness, sprinkle with salt, leave for half an hour under oppression.
2. Grind the almonds into crumbs, put them in a bowl, squeeze the juice of lemon, add finely grated ginger root, salt and pepper. Mix the odorous mixture well.
3. We cover the form with foil, process it with oil, put eggplant slices. Pour the products with the prepared sauce, wrap the metal paper upside down.

Bake for 30 minutes at t 190 ° C. Serve eggplant, pouring spicy sauce.

Delicious meatballs in a pan

An amazing “union” concluded between blue and minced meat is capable of creating real culinary miracles.

Grocery list:

• egg;
• bulb;
• eggplant;
• minced meat - 400 g;
• lean oil;
• salt pepper.

Step-by-step preparation:

1. We make the meat composition from any desired component - beef, pork, poultry fillet. We use exclusively quality ingredients..
2. We pass the finely chopped onion, add the eggplant, peeled and chopped into small cubes.
3. Stew foods until soft, then combine with twisted meat, salt, pepper and egg. Thoroughly knead the resulting mass.
4. We heat lean oil in a frying pan, form round products, fry both sides until golden brown.

Pasta with vegetables and chicken breast

Ingredients:

• eggplant;
• a tomato;
• chicken fillet - 300 g;
• boiled pasta (pasta to taste);
• sweet paprika - 1 tbsp. l .;
• cream (35% fat) - 60 ml;
• soy sauce - 30 g;
• flour - 60 g;
• chicken seasoning - 30 g;
• cloves of garlic - 2 pcs.;
• lean oil;
• parsley, hot pepper.

Cooking:

1. We cut the bird fillet with long thin sticks, put it in a pan with heated oil. Quickly fry the meat, constantly turning the strips. At the end, add the chicken seasoning, salt, paprika, pepper.
2. We divide the eggplant into circles, then chop with a thin straw, fry in oil until golden brown. Salt, pepper, season with paprika.
3. In a deep frying pan we combine slices of a blue vegetable, meat composition, thinly sliced ​​tomato. Stew food closed until the tomato is soft.
4. Put chopped garlic and soy sauce in the bowl, add fresh cream, chopped parsley, mix well.
5. Pour the cooked spaghetti with an aromatic composition, providing them with the whole mass of pasta.

By adjusting the amount of spices and seasonings used, we get a paste with vegetables and chicken breast in the desired culinary interpretation.

Little blue ones in tomato for the winter

The question of how to cook delicious eggplants for the future is important for every caring hostess.Compared to canned goods, the high quality of homemade blanks is beyond any competition.

Required Products:

• small small eggplants - 3 kg;
• sweet pepper - 500 g;
• garlic - 2 heads;
• laurel leaves - 2 pcs.;
• tomatoes (soft and ripe) - 3 kg;
• vegetable oil - 500 ml;
• ordinary sugar, vinegar - 200 g each;
• peppercorns - 10 pcs.

Step-by-step preparation:

1. Grind pure tomatoes in a home processor, then cook for 5 minutes over low heat.
2. We clear the seeds of sweet peppers freed from husks chives. We pass the products through a meat grinder, put in a boiling tomato. Add laurel leaves, white sugar, vinegar (9%), vegetable oil, peppercorns. Boil the composition 10 minutes after the start of a new boil.
3. We remove the “tails” from the eggplant, cut the berries into circles, then quarters with a thickness of up to 0.5 cm. We send the fruits to a pot with tomatoes and eggplants. We boil the products for another half hour, after which we put them in sterilized jars, carefully roll up the containers.

Blue in tomato for the winter - a versatile product used as a great snack, an excellent component for the first and second courses.

How to Make Frozen Eggplant Deliciously

When the season of picking fruits and vegetables comes, prudent housewives literally “clog” freezers with their favorite foods. In this case, questions often arise about how to properly manage valuable supplies.

The main requirements for using frozen eggplant:

• We always remove from the freezer as much blue as necessary for cooking. Repeated freezing deprives the berry of food and taste.
• Having determined the required number of eggplants, leave them in the refrigerator for the night, placing them on the lower shelf.
• Thawed foods planned for the preparation of second courses or a variety of snacks are sure to dry, removing excess fluid.

Eggplant Salad

Ingredients:

• boiled eggs - 3 pcs.;
• onion feather - a bunch;
• mayonnaise - 300 g;
• frozen blue ones - 500 g;
• vegetable oil.

Cooking:

1. Defrost eggplant, blot it with napkins, put it in a pan with vegetable fat, salt, fry until cooked.
2. Combine cooled vegetables with grated eggs, chopped onion feather. Season the salad with salt and mayonnaise, mix well the composition.

Frozen eggplant can be quite successfully used in recipes such as "Sautéed eggplant at home" or "Stew with zucchini and tomatoes."

More often include healthy vegetables and fruits in your daily diet to help maintain your beauty and health.