How to freeze eggplants for the winter and prepare fresh and tasty dishes from them? How to properly freeze eggplants fresh for the winter

In season, eggplants cost pennies, but in winter it is not always possible to treat yourself to this southern vegetable due to its high cost. In addition to salting and pickling eggplants, some housewives want to freeze this blue vegetable. Is it possible to freeze eggplants in the freezer and if so, what is the best method for this?
The answer to the question of whether it is possible to freeze eggplants for the winter in the freezer can only be answered in the affirmative. If zucchini can be frozen, then there should be no problems at all with eggplants. Subject to the right technology In the winter cold you will be able to pamper yourself with delicious vegetable dishes.

As for the cutting method, it is best to use the option of cutting into circles or tongues. If you immediately cut the tongues and freeze the eggplants in this form, then in winter you will be able to quickly and without much hassle make delicious rolls.

Important! a little bitter. But not all housewives know that you can get rid of bitterness by soaking the vegetable in salt water for 10-15 minutes. This can be done after defrosting the vegetable, and then proceed to frying it or another type of thermal preparation.

About the features of freezing eggplants

So, the answer to the question of whether it is possible to freeze eggplants in the freezer for the winter is positive. Besides the fact that it will freeze fresh vegetables, they can be pre-prepared even before putting them in the freezer. For example, cut eggplants in a convenient way, soak them in water and immediately fry them in vegetable oil.

Advice! Eggplants absorb vegetable oil very well. So, it is recommended that after frying, place them on several layers of paper towel so that the paper absorbs all the excess oil.

Next, pack the prepared blue vegetable in film, special bags for freezing and place in the freezer. Defrosting occurs only when room temperature, you should not put vegetables in the microwave, this may damage the structure of the product.

Alternatively, you can cut eggplants for freezing into standard cubes. These frozen vegetables will be easier to use for making stews, salads or soups. You can even do vegetable mix before freezing, adding carrots and garlic to the eggplants. If you mix all this in winter, after defrosting the vegetables, with mayonnaise, you will get a pleasant, light taste.

Briefly about freezing eggplants:

This vegetable should not be frozen raw. This will shorten its shelf life - only a few months.
The product should be stored in the freezer, where the temperature is not lower than 12 degrees with a “-” sign.
If you pre-fry a vegetable, it will not smell when frozen. The same will happen when defrosting. So, for flavor, you can always add a little dill or garlic to the preparation.
Freezer bags must be airtight.
If there is not much space in the freezer for storing eggplants, then this vegetable can still be dried for the winter. To do this, string the circles on a thick thread and let them dry well. The chopped pieces should not be large so that the eggplants on the string do not begin to rot.

Stages of proper freezing

You can fry the chopped product, blanch it, or at least pre-soak it in salt water. It is preferable to prepare vegetables according to the first two proposed options. But initially, the eggplants must be washed, stems removed and chopped.

Advice! The thinner the blue vegetable is cut, the faster it will freeze, and then, in winter, the faster it will defrost. To remove bitterness, sliced eggplants must be soaked in salt water for a quarter of an hour. Then let it dry thoroughly on a clean cloth, and only then proceed to freezing.

Yes, the answer to the question of whether it is possible to freeze eggplants in the freezer for the winter is positive, but it is important to properly prepare this vegetable in advance. Already when freezing, you need to try to arrange the pieces of vegetables not close together in order to get a high-quality semi-finished product in winter, and not a sticky vegetable mass. If the eggplants are pre-fried or boiled, then after defrosting they no longer require long-term heat treatment.

Freezing eggplants for the winter will help preserve them. beneficial features, vitamins and taste. Many sources do not recommend freezing eggplants in fresh, but after frying or boiling, this can be done safely and without any fear.

How to freeze eggplants for the winter in the freezer at home without spoiling the product, is described in detail in our article. Peculiarity eggplant is that when freezing their taste qualities and structure. For this reason, it is important to follow certain rules in this process. It should be noted that when freezing fresh eggplant possible to save useful material V more, compared with canned vegetables, which is a definite advantage.

How to choose the right fruits

Selected eggplant according to the same rules that are used for canning:

Pedicel. The color of the fruit's tail should be green. Eggplants, whose stalk has dried up, freeze do not do it. Since this indicates that the vegetable long time stored after being picked from the bush;
Surface quality. Surface eggplant should be glossy, free from bumps, growths, damage and spots - this fruit is most suitable for freezing;
Color. It is necessary to choose fruits that are evenly colored;
Maturity and size. Best for frost young people approach eggplants, since large and ripe fruits contain a large number of seeds Their skin and flesh are tougher.

Advice! To avoid the production of the toxic substance solanine in eggplants, a significant concentration of which is harmful to the health of the body, they should be protected from light during storage. Even a small amount of This component in the vegetable gives it a bitter taste.

Slicing eggplants, received the popular name - blue, you should pay attention to the color of the cut. Its rapid darkening indicates that the fruit will be bitter, since it contains solanine in large quantities. For frost Vegetables with a light cut are more suitable.

How to freeze eggplants fresh for the winter

Freezing blue, they should be stored airtight. Sliced vegetables are placed in tightly closed packaging, which prevents penetration eggplants air in the refrigerator. This prevents oxidation of the fruits and the penetration of foreign odors from other products stored in the freezer. This advice, as well as those described below, helps to implement the correct freezing eggplants using any of the proposed methods.

It is easy to ensure the tightness of the package using a vacuum sealer, but you can do without it. Wherein, freezing vegetables, use zip bags and regular cocktail straws. After placing the vegetables, the bag is closed almost completely, leaving only a small access for a plastic straw. Having inserted it inside the bag, use your mouth to suck the air out of it until the walls of the package stick to the vegetables. Then the tube is carefully removed and the bag is closed completely.

For freezing eggplants at home you need to perform the following steps:

Pre-soak. This stage of fruit preparation should not be abandoned, otherwise bitterness may remain in them, which will make the product unsuitable for consumption. For this reason, before frost It is recommended, first of all, to soak the sliced for 30 minutes eggplant in a solution of water and salt, after which they must be washed well in clean water;
Remove moisture. Pieces before placing in the freezer eggplant should be dried from any water or excess vegetable oil by blotting with a paper towel;
Sign the packaging. In the freezer, plastic containers and bags of vegetables are covered with frost, making all the containers look similar to each other, and it is difficult to determine exactly where they are, for example. eggplant it's not easy.

Reference! Airtight packaging allows you to store frozen eggplants in the freezer (at a temperature of -12°C) for no more than a year. Excess given period storage negatively affects taste characteristics blue ones.

Important! It is better to freeze eggplants in portions, as much as you need at a time. Otherwise, when repeatedly frozen and defrosted, they lose their taste and beneficial elements.

Options for processing eggplants for freezing

Frying

Is it possible to freeze eggplants for the winter? fried? Yes.

Wash eggplants, cut into slices up to 0.7 cm thick. If you cut them thinner, during frying the pieces will become even smaller and will be unsuitable for freezing in the freezer;
To get rid of bitterness, vegetables should be salted and waited for about 30 minutes. Then rinse with clean water;
Place the pieces on the grill, baking sheet or other similar surface and leave to dry. To speed up the process, you can get wet eggplant using a paper towel;
IN hot frying pan add a little vegetable oil and lightly fry the slices eggplant a few minutes on each side. Stop frying the pieces when they have a light golden crust;
Arrange the circles eggplant on a wire rack, cool to room temperature and place in the refrigerator compartment to freeze R chills at temperatures below -12˚С;
In 90 minutes eggplant remove from the freezer, remove them from the rack and package them in bags, again placing them in the freezer, where they are stored until use;
Place stickers on bags of eggplants, indicating the name, weight and method used to prepare the product for freezing;
You can cut the blue ones into cubes or bars, depending on your plans for preparing dishes after defrosting the vegetables.

Baking

Slice eggplant into circles or slices, which are great for subsequent preparation of rolls;
Preheat the oven until the temperature reaches 180˚C;
Place the blue ones on a baking sheet greased with vegetable oil and put them in the oven for half an hour;
After a quarter of an hour, turn the pieces over so that both sides of the slices are baked. eggplant;
Then repeat the same steps as indicated for fried eggplant: dry, place in the freezer for 30 minutes, pack into packages as much as is needed for 1 time, ensure tightness inside them, stick stickers, and then store in the freezer until use.

Extinguishing

Add a small amount of vegetable oil to the saucepan and heat it;
Lay out the pieces eggplant and, stirring from time to time, simmer the vegetables until tender, you can add salt and pepper to taste;
Remove from heat and cool to room temperature;
Transfer the stewed eggplant in bags or containers and send to freezing into the freezer.

Blanching

Pour water into a saucepan, boil, salt well and add 1 tbsp. spoon of lemon juice (you can squeeze Fresh Juice from half a fruit);
Pieces eggplant boil in boiling water for about 5 minutes;
Remove the vegetables with a slotted spoon and immediately plunge into ice water;
Remove and dry eggplant;
After that the little blue ones can freeze.

Cooking

Cut off the tails of the fruits different parts pierce deeply eggplant needle or toothpick;
Soak vegetables for 45 minutes in the solution table salt, removing bitterness, such a long time is necessary due to the fact that the processing of blueberries is carried out in a whole, uncrushed form;
Pour water into a saucepan, boil, then simmer in it for 20 minutes eggplants, from which the bitterness has previously been removed;
During boiling, vegetables become wrinkled, they should be cooled and chopped using any convenient method, after which the product is ready for use. frozen

Freezing the whole fruit

Eggplant exposed high temperature without peeling. To do this, whole vegetables can be stewed in a slow cooker, baked on the grill, or boiled using the method described above;
Then cool the blue ones and dry the moisture from their surface with a paper towel;
Carefully wrap the vegetables separately in a thick layer in cling film and place in the freezer.

Advice! You can freeze whole eggplant fruits by preserving the skin or peeling the vegetables, depending on the form in which they will be eaten.

Blanks for rolls

Incredibly convenient to prepare rolls from frozen eggplant, using special blanks. For this:

Wash and dry the vegetables without peeling them;
Remove stems, chop eggplant lengthwise into long slices 5-8 mm thick;
Place in a container of suitable size, salting each layer;
Leave for half an hour, then rinse well in clean water and dry;
Post slices from eggplant in one layer on baking paper, which is used to cover a baking sheet, and bake in the oven at 200˚C for about 15 minutes;
Eggplant Be sure to bake in one layer, if necessary in several batches;
Then take out the baking sheet and cool the vegetables;
Spread cling film on a tray, arrange the “tongues” eggplant in one layer, if it is necessary to place many layers, cover each layer on top using film, after which freeze pieces for several hours;
Then take out the blanks and place them in bags or containers, getting rid of the film.

Defrosting rules

Freezing It is recommended to carry out vegetables no more than once. Therefore, repeated freezing eggplant after defrosting is prohibited. For this reason, it is necessary to properly distribute the portions of blueberries in packages before placing them in the freezer. In this case, you can easily use the amount of vegetables that is required in each specific situation. Further there are following methods Product Applications:

To defrost eggplants, you can just take them out freezer, spread on a large plate and leave to defrost at room temperature without using auxiliary electrical appliances;
To prepare some dishes, you do not need to defrost vegetables; in this case, start frying or boiling eggplant you can immediately after they are taken out of the freezer.

Watch the video! How to properly freeze eggplants for the winter

Frozen Eggplant Recipes

Eggplant caviar

We will need:

1 kg eggplant;
3 onions;
3 carrots;
70 ml sunflower oil;
Salt, pepper, spices to taste.

How to cook:

fry onions and carrots;
add defrosted ones eggplants, cut into cubes, salt, pepper, season with spices;
simmer, when the dish is almost ready, add a little chopped garlic;

Potatoes fried with blueberries

We will need:

0.5 kg eggplant;
2 onions;
0.5 potatoes;
70 ml sunflower oil;
2 cloves of garlic;
Salt, pepper, spices to taste.

How to cook:

on different frying pans fry onions with potatoes and eggplants, cut into cubes or circles;
after that, mix the ingredients and fry a little more, adding a small amount of garlic, spices and herbs.

Eggplant rolls

defrost the blue “tongues”, put the filling on top to taste, place in a baking dish;
grate the cheese and sprinkle it over the pieces eggplant, Bake in the oven until the dish is ready.

Vegetable stew

We will need:

0.5 kg eggplant;
3 onions;
3 carrots;
3 bell peppers;
2 tomatoes;
70 ml sunflower oil;
2 cloves of garlic;
100 g cheese (Dutch, Russian)
Salt, pepper, spices to taste.

How to cook:

defrost and fry eggplants, add chopped vegetables to taste, the dish can be prepared using onions, carrots, bell peppers;
simmer, when the stew is almost ready, you can add an arbitrary amount of chopped tomatoes, garlic, seasonings and herbs, if desired;
grate the cheese, sprinkle it on the dish and let the cheese melt under the lid.

Buckwheat porridge with eggplant

We will need:

500 g buckwheat porridge
0.3 kg eggplant;
2 onions;
50 g butter;
Salt, pepper, spices to taste.

How to cook:

cook buckwheat, 2-3 hard-boiled eggs;
fry onion with eggplants;
add butter, chopped eggs, fried vegetables to the porridge, season with spices and herbs as desired.

Casserole with meat and eggplant

We will need:

250 g of any minced meat (chicken, pork, beef);
500 g eggplant;
50 ml sunflower oil;
salt, pepper, spices to taste.
1 raw egg;
200 ml milk;
2 tomatoes;
150 g cheese (Dutch, Russian);
2 cloves of garlic.

How to cook:

take some minced meat from any meat, a couple of cloves of garlic, a raw egg, salt, season with pepper and other spices, mix all ingredients;
spread the mixture over the baking dish and a little on its sides, put on top eggplants, which must first be thawed and fried;
Place the tomatoes cut into slices on them, beat an egg, add milk to it, pour the mixture into a mold, grate the cheese, sprinkle it on the dish and bake in the oven.

Eggplant paste with nuts

We will need:

500 g eggplant;
50 ml sunflower oil;
salt, pepper, spices to taste.
1 teaspoon vinegar;
3 tbsp. spoons walnuts;
2 cloves of garlic.

How to cook:

defrost vegetables, fry them with vegetable oil, mash with a fork;
add vinegar, some walnuts and garlic, which have previously been chopped;
season with cilantro and other herbs if desired, stir and garnish with pomegranate seeds.

Soups or solyankas with the addition of frying with eggplants, there are also many recipes delicious salads with the blue ones.

Useful properties of the product

Eggplants, fresh and frozen, rich in substances beneficial to human health:

vitamins C and group B;
microelements (calcium, phosphorus, potassium);
pectin and fiber.

The vitamins that make up the vegetable are not very diverse, but eggplant Known for their low calorie content and pectin content, which improves the functioning of the digestive system, helps remove bile and excess cholesterol. Potassium rids the body of excess fluid and normalizes the functioning of the cardiovascular system. For these purposes, it is especially useful to consume baked or stewed fruits. Eggplant help prevent diseases such as atherosclerosis, anemia, osteoporosis, osteochondrosis, gout.

Reference! Due to the content of vitamin PP (niacin) in eggplants, they help fight nicotine addiction, alleviating the symptoms of “nicotine starvation.”

Application of frozen eggplant doesn't have fundamental differences from using fresh ones. However, the taste of the latter is more expressive and strong. For this reason, cook delicious dish easier from fresh, high-quality vegetables purchased in a store or market. And if this is not possible, excellent option Frozen foods can add variety to your diet eggplant.

Watch the video! Freezing eggplants for the winter

In contact with

Almost every housewife makes preparations for the winter, because during the cold season she so wants to pamper herself and her family with the gifts of nature, which were available in abundance in the summer. However, many people know that nowadays there is an easier way to preserve them for the cold seasons - freezing. For example, fresh eggplants can be frozen for the winter, and there are a number of ways to do this.

Usually making such preparations is much easier than canning, and frozen ones are “little blue” (as they are affectionately called by the people) all year round can be used to prepare various dishes.

Is it worth freezing?

Some people still doubt the feasibility of this event. To the question of whether it is possible to freeze eggplants, the answer is obvious - it can be done, just as other gifts of nature can be stored in the freezer for the winter.

When speaking about the advisability of this storage method, several factors need to be taken into account.

Doubts may be raised by the fact that currently, even in cold season“little blue ones” can be found on store shelves. However, when you get acquainted with their cost, the desire to try eggplants disappears. At the same time, freezing allows vegetables to preserve their taste, making them indistinguishable from fresh ones with the right approach to this process.

Don't forget about the beneficial properties of vegetables. The “little blue ones” contain a lot of minerals and vitamins, about 80% of which are preserved when frozen, whereas when preserved it is possible to preserve only about 60% of the nutrients of eggplants.

Their list includes:

Cellulose;
B vitamins;
Potassium;
Iron;
Calcium;
Phosphorus.

There are a number of ways to send “little blue ones” for storage. Experienced housewives It is not recommended to put them in the freezer without preliminary preparation, because then it will be difficult to get rid of the unpleasant bitter taste characteristic of these gifts of nature.

Here are several ways to freeze eggplants for the winter in the freezer so that when defrosted you get a tasty and healthy product.

Blanched vegetables for freezing

The process starts with the right choice product.

What should it be like?

Vegetables must be ripe;
There should be no cracks or damage on them;
Their skin should be shiny and smooth.

Here's how to freeze properly blanched eggplant for the winter:

First, you need to cut them into circles, longitudinally into plates or cubes. You can choose the cutting method at your discretion, depending on what dishes you will use the “little blue ones” for after defrosting.
Now you need to rid them of the unpleasant bitter taste. To do this, sprinkle them with salt. It is better if the latter is large, but you can also use regular salt. Mix the ingredients thoroughly and let stand for several hours at room temperature.
The vegetables will release dark juice, which needs to be drained, and they themselves should be thoroughly rinsed under running water and squeezed a little. Do the last manipulation carefully so as not to damage the “little blue” pieces.
Before storing vegetables in the freezer for the winter, they are blanched. Pour into the pan clean water, let it boil, then put the product in it for 3 minutes. Thanks to this procedure, the “little blue ones” will not boil, but will become softer.
Place the vegetables in a colander, let them cool, and allow the water to drain during this time.
Prepare plastic containers, cling film or bags in advance and place the “little blue ones” in them.
Place the container in the freezer (it is better if it is quick freezing, but if you don’t have one, you can use a regular camera).

Freezing fried “blue” ones

In this form they can also be sent for storage. Choose a product, and the tips from the previous recipe will help you do it correctly.

We wash the product, cut off the edges, cut into circles, plates or cubes.
Cover them with salt, wait for several hours, drain the resulting juice, rinse, and wipe dry with napkins. This is done before freezing them, so that the vegetables do not become bitter and are not too saturated with oil when frying.
Fry the “blue ones” in hot vegetable oil, place them on paper towels to drain the oil.
When they have cooled, “arm yourself” with a board the size of which will allow you to put it in the freezer. Lay it out in layers eggplant pieces so that they do not overlap. Each layer needs to be separated from the next, and for this we need plastic bags or cling film.
Next, we send the tray to the freezer, where after a few hours they will become hard.
Now you can remove the tray (board), put the vegetables in special bags or in plastic containers. In the first case, make sure that the air is removed from them and that the bags are tightly closed.

When you remove the product from the freezer, you can fry it again if necessary.

Freezing baked vegetables

In this form, they retain most of their beneficial properties, and after defrosting, you can use eggplants to prepare any favorite dish for which you use them fresh.

We choose ripe, undamaged “blue ones”.

Here is an algorithm on how to freeze baked eggplant for the winter:

We wash the “little blue ones”, dry them with a towel, remove the peel (you can skip the last step).
Cut into slices, plates or circles, add salt, drain after a few hours dark juice, squeeze out the vegetables.
According to this recipe, slices of “blue” eggplants prepared for the winter must be placed on a baking sheet, greased in advance with vegetable oil. To prevent the product from being purchased bad smell, it is better to take non-fragrant oil. The oven should be preheated to a temperature of 180 degrees.
Bake the slices until cooked, which will take about half an hour. The exact amount of time depends on how large the chunks are and how many there are.
Before freezing the eggplants, they need to be allowed to cool completely and the oil to drain.
Next, you need to pack the vegetable slices into bags or plastic containers and send them to the quick freezer. After a few hours they will become hard.
Now you can move the “little blue ones” to storage in the general freezer.

The simplest recipe

To prepare vegetables, you do not need to chop them, which saves time. In addition, this method is convenient if you do not yet know what dishes you will prepare with eggplants - then you can cut them in any convenient way.

Eggplants frozen for the winter do not spoil for several months and retain their unique taste and vitamins. Freezing eggplants (“little blue ones”) is quite simple, without using complex processing. Unlike freezing other vegetables, they require additional approach and time.

Eggplants can be frozen not only fresh, but also raw. But it should be noted that they can be stored raw for no more than six months. When an eggplant is frozen, it has no odor, but it may well attract others. Therefore, they should be stored in the freezer separately from other strong-smelling foods in a closed container or tightly wrapped in cling film.

How to freeze eggplants

There are three ways to freeze:

roasting;
blanching;
soaking.

Eggplants need to be washed well, the stem cut off, and cut into pieces. Small pieces will freeze faster, but larger pieces will take longer (longer) to freeze. Next, pieces of prepared eggplant are placed in salt water for half an hour, while the bitterness is removed from them. After the expiration date, the eggplants are pulled out of the water and placed on a towel until excess moisture is completely removed.

To quickly freeze eggplant:

fry the blue ones in a frying pan with minimal addition of vegetable oil and cool. Blanch by dipping first into boiling and then into cold water;
dry the blue ones, put them in a bag or wrap them in cling film and put them in the freezer.

These vegetables are best stored in plastic containers, placing them as close to each other as possible to save space. Freezing small pieces takes approximately 5 hours. You can defrost eggplants in a warm place, in a frying pan or using a microwave.

After freezing, eggplants retain their flavor remarkably well. To some, it resembles the taste of mushrooms. To verify this or, on the contrary, to refute this statement, let’s prepare several dishes from the recipes given below. It should be remembered that you need to remove only as many eggplants from the freezer as the recipe calls for. Otherwise, they cannot be re-frozen.

Salad

Ingredients:

frozen eggplants - 1 kg;
onion greens - 1 bunch;
eggs - 3 pcs.;
mayonnaise - 250 gr.;
vegetable oil - 50 gr.;
salt to taste.

Preparation:

Thaw the eggplants and fry them vegetable oil, add salt and cook until soft over low heat;
Place the finished eggplants in a bowl until cool;
During this time, boil 3 eggs, peel them and cut them into cubes;
Peel, wash and chop the onion feathers;
Mix all ingredients, add mayonnaise and salt to taste.

Fried potatoes with eggplants

Ingredients:

eggplants - 250 gr.;
potatoes - 0.5 kg;
onion - 1 pc.;
rast. oil - 50 gr.;
salt and pepper.

Preparation:

Thaw the eggplants, cut into pieces or strips;
Cut potatoes into strips, onion into rings;
Fry onions and potatoes in a frying pan using oil;
Separately, in a second frying pan, fry the eggplants until golden brown;
When the potatoes and onions are almost ready, add the eggplants, add salt and pepper and simmer the whole thing over low heat for about 13 minutes.

Saute

Ingredients:

bell pepper - 300 gr.;
zucchini - 500 gr.;
blue ones - 500 gr.;
tomato - 2 spoons;
pumpkin - 0.5 kg;
greenery - a bunch;
onion - 1 pc.;
salt and pepper;
vegetable oil - 50 gr.

Preparation:

Defrost the eggplants first;
Cut all vegetables into cubes;
First, sauté the onion in a frying pan with oil;
Add the rest of the vegetables, tomato, chopped herbs, salt and pepper and simmer for a couple more minutes under the lid.

Stew

Ingredients:

blue ones - 2 pcs.;
tomato - 2 pcs.;
onion - 1 pc.;
carrot - 1 pc.;
pepper - 3 pcs.;
greens - a bunch;
garlic - a few cloves;
vegetable oil - 50 gr.

Preparation:

Wash the vegetables thoroughly;
Cut the onion into strips and fry it in vegetable oil until tender;
Add carrots, also previously cut into strips, to the onion and cook until half cooked;
Remove the skin from the eggplants, cut into pieces and salt;
Add them to the onions and carrots and also cook until half cooked;
Add chopped pepper, tomato and salt to taste;
Mix all the vegetables, add the squeezed garlic and herbs, and transfer to a cast iron bowl;
Place the cast iron in the oven for a quarter of an hour;
Serve the finished stew with any sauce.

Meat casserole

Ingredients:

chicken fillet - 1 kg;
garlic - 6 cloves;
2 medium carrots;
onion - 2 heads;
cheese - 200 gr.;
4 eggs;
eggplants - 400 gr.;
tomato - 5 pcs.;
spices and salt to taste.

Preparation:

We twist the chicken fillet in a meat grinder or grind it using a blender;
Finely chop the carrots and onions;
Combine the cooked onions and carrots with the minced meat, add the eggs and mix;
Add chopped garlic, spices and herbs to the resulting mass;
Mix everything well;
Grease the mold with oil, put one part of the minced meat into it;
Cut the blue ones into cubes and add salt;
Fry them in a frying pan until soft;
Place the blue ones on top of the minced meat placed in the mold;
Cut the tomatoes into rings and place them on top of the eggplants;
Place the mold in the oven for a quarter of an hour;
Finely grate the cheese;
Then we take out the casserole dish, sprinkle it with cheese and let it simmer for another 7-12 minutes;
The casserole is served to the table as an independent dish.