The end of summer, the beginning of autumn, a huge number of vegetables are ripening in the garden beds, from which you will definitely need to cook something tasty. One of these vegetables is eggplant. It is very popular not only in Russia, but also far beyond its borders.
Eggplant dishes are distinguished by their satiety as this vegetable contains a lot of useful and satisfying substances. Which definitely need to be eaten.
It is very easy to prepare an eggplant dish. It is enough to chop it and stew it with vegetables. Nothing is really difficult, but you can cook a delicious dish that will be eaten right away, or you can cook something incomprehensible and tastes disgusting. So, dear chefs, adopt our recipes and prepare delicious snacks.
Eggplants are fried, marinated and grilled. Of course, there are a huge number of recipes and it’s not easy to find among them the most delicious and simplest one. When choosing a recipe, it is important to decide what you want to get as a result? Will this be a first course or a simple appetizer? Below is a selection of simple recipes that you can use to prepare delicious snacks without much effort.
Here is the first recipe for how to cook eggplants quickly and easily.
Ingredients:
- 2 large eggplants.
- 5-6 cloves of garlic.
- 1-2 tomatoes.
- 1 bunch of dill.
- Vegetable oil.
- Sour cream or mayonnaise.
Cooking process:
1. Cut off the tail of the eggplant and cut it lengthwise into slices no more than 1-1.5 cm thick.
2.Cut the tomatoes into strips.
3.Pass the garlic through a press.
4. Finely chop the greens.
5.Mix sour cream or mayonnaise with garlic and chopped herbs. Leave some greens to decorate the dish.
6.Fry eggplant slices in vegetable oil until medium soft. So that you can roll them into a roll.
7. Place the fried plate on a cutting board and grease it with mayonnaise.
8.Take a piece of tomato and wrap it in eggplant.
9. Place the finished rolls on a plate and sprinkle with herbs.
It turned out to be an excellent snack.
Stewed eggplants with potatoes
An excellent solution if you don’t have anything to serve first. a dish of eggplant and potatoes will not leave you hungry.
Ingredients.
- Potatoes 1 kg.
- Eggplants 0.5 kg.
- Tomatoes 3-5 pcs.
- 1 carrot.
- Greens of your choice.
- Garlic 2-3 cloves.
- Vegetable oil.
- Salt and pepper to taste.
Cooking process:
1.Wash the vegetables, peel them and wash them again.
2.Cut the potatoes into the usual cubes.
3.Cut the onion into rings.
4. Eggplants are also semi-rings 1-2 cm thick.
5. Grate the carrots on a regular grater. Or chop finely.
6.Pour oil into a frying pan, heat it and fry the onion.
7.Add carrots to onions and fry everything together.
9.Then will come the eggplants. A little more salt, mix everything. Fry for 10-15 minutes.
10.After 15 minutes, add diced tomatoes.Fry for 2-3 minutes.
11.Add herbs and garlic. Mix everything well, cover with a lid and simmer for 10-15 minutes until done.
12.As soon as the potatoes are ready. The dish can be removed from the stove. Garnish with herbs and serve.
Eggplant and bell pepper salad
Ingredients:
- Eggplants 5 pcs.
- Bell pepper 4 pcs.
- Garlic 1-2 cloves.
- Onion 1 head.
- Greens, salt, pepper to taste.
- Vegetable oil for dressing.
Cooking process:
1.Bake eggplants with peppers in the oven until soft.
2.Take it out, let it cool, and remove the thin skin from the vegetables. Cut vegetables into squares.
3. Peel the onion and cut into rings. Pour boiling water over the rings for 5 minutes. This will remove all the bitterness from the onion.
4.Place all vegetables in one bowl, add garlic, herbs, vegetable oil and onion. Stir in salt and pepper to taste, mix and serve. Warm eggplant salad is ready, enjoy your meal.
Eggplant stuffed with rice and mushrooms
The dish turns out not only tasty, but also beautiful. Since the eggplant itself is simply created for the purpose of making boats out of them and stuffing them with something very tasty.
Ingredients:
- 3-5 eggplants.
- 300 grams of mushrooms of your choice.
- A glass of rice.
- 1 onion.
- 1 bunch of greens.
- Salt and pepper to taste.
- Vegetable oil.
- Hard cheese 100-150 grams.
Cooking process.
1. Peel the onion into squares and fry in vegetable oil.
2. Dice the mushrooms and fry them together with the onions until tender.
3.Rinse the rice well 5-7 times. Place in a saucepan, pour water about 2-3 cm above the rice and place on the stove. After boiling, cook the rice for exactly 13 minutes.
4. Cut the eggplants into two halves and carefully cut out the middle. This is good to do with a knife and a teaspoon. We make cuts and scoop out the core with a spoon.
5. Place all halves on a baking sheet and place in the oven. Bake the eggplants for about 10-15 minutes at a temperature of 180-190 degrees.
6. Eggplant pulp can be fried together with mushrooms and onions so that the product is not wasted or thrown away.
7. Take the boats out of the oven and let them cool a little.
8.The rice is cooked. Mix fried mushrooms with onions with rice and finely chopped herbs. Distribute the resulting filling among the eggplants.
9. Sprinkle the boats with grated cheese. Place the eggplants back in the oven and bake for 5-10 minutes.
10.Take it out, sprinkle it with herbs and serve. Bon appetit.
Also, for the filling you can use not only mushrooms and rice, you can also use minced meat, minced meat, and liver.
Country-style pickled eggplants
Oh yes, I remember this dish since childhood, my grandmother always prepared such an appetizer, but before I didn’t like them. They were sour, wet, and they didn’t look very tasty to me at the time. That's why I can barely find the recipe now. I was visiting in the village and there, under the barbecue, these eggplants scattered in an instant.
Ingredients:
- 2 kg eggplants.
- 1 good carrot.
- 2 heads of garlic (preferably young).
- A bunch of dill and a bunch of parsley.
- Salt 2 tablespoons.
- Black pepper to taste.
- Black peppercorns 5-7 peas.
- 2 liters of water.
- 3-4 bay leaves.
Cooking process:
1.Wash the eggplants. We cut off the tails, put them in a pan of water and put the pan on the stove. Cook the blue ones for 5-7 minutes. Be sure to salt the water in the pan a little. Next, carefully drain the water from the pan and give the eggplants time to cool.
2. While the eggplants are cooling, grate the carrots and pass the garlic through a press.
3. Cut the cooled eggplants in half, but not all the way. Do not cut about 2-3 cm.
4.Carefully open the eggplant, rub the inside with garlic and stuff it with carrots.
5. Place the stuffed eggplants in a container with a flat bottom.
6. Prepare the brine. Pour water into the pan. Boil water and add spices. Pepper, bay leaf, salt. Cook the brine for 15 minutes.
7.Then pour hot brine over the stuffed eggplants. On top of them you need to put either a plate or a lid of a smaller diameter and put a 2-liter jar of water on the lid.
8. Keep under pressure at room temperature for 3 days. Then move the pan with eggplants to the refrigerator and leave for another 2 days.
9.After 5 days, the soaked eggplants will be ready to eat.
Don’t be alarmed if the brine darkens during this time; this is how it should be.
- 4 medium eggplants.
- 5 young cloves of garlic.
- 2-3 tablespoons of soy sauce.
- Half a teaspoon of sugar.
- Dill, parsley, cilantro to taste.
- Vegetable oil.
Cooking process:
1. Finely chop the garlic.
2.Cut the eggplants into strips.
3.Pour vegetable oil into a frying pan, heat up, add garlic, fry for literally 1 minute and add eggplants.
4.Fry the eggplants until cooked.
5.Add sugar and soy sauce. Fry everything together, stirring for 3-5 minutes.
6. Transfer to a plate and sprinkle with finely chopped herbs.
A quick eggplant appetizer is ready. Bon appetit.
Eggplants with cheese and garlic in a frying pan
Ingredients:
- 2-3 eggplants.
- 5-6 cloves of garlic.
- A small bunch of dill.
- 100-120 grams of hard cheese.
- Mayonnaise.
- Vegetable oil.
- Salt.
Cooking process.
1. Cut the eggplants into slices 1 cm thick.
2.Place in a bowl, sprinkle lightly with salt and stir. Let the eggplants sit in the salt for 5-7 minutes.
3.Finely chop the greens and garlic. Grate the cheese on a fine grater.
4.Fry eggplant slices on both sides in vegetable oil.
5.Mix cheese with garlic, mayonnaise, and some herbs.
6. Place a teaspoon of cheese-garlic mixture on each circle of fried eggplant.
7.Place the circles on a plate and sprinkle with herbs. The appetizer is ready to serve.
Bon appetit.
Eggplants are very tasty vegetables that appear on the tables of residents of our country in the middle of summer. Eggplants have high nutritional value; they contain a lot of fiber, beneficial minerals, and vitamins. These vegetables are especially rich in potassium and folic acid - substances that have a positive effect on the functioning of the heart and blood vessels. But above all, we love eating eggplants for their characteristic taste and pleasant aroma.
Nowadays, eggplant dishes are very popular in the cuisine of many countries around the world. There are many different recipes for preparing dishes from these vegetables; eggplants can be boiled, fried, baked, stewed, caviar, salted and pickled snacks are prepared from them. The preparation of various dishes from eggplants, as well as the preparation of dishes from all other vegetables, depends on the skill and imagination of the cook. From eggplants you can prepare both a tasty and light salad and a more complex dish that can be presented even to a royal table.
During the eggplant season, after the usual vegetable stew and eggplant caviar, you want at least some variety in the prepared dishes. But how to cook eggplants so that you don’t get tired of these vegetables and pleasantly surprise your loved ones. Today we will share with you all the secrets of how to cook eggplant deliciously. How to cook eggplant recipes you will find on our website.
How to cook eggplant with cheese and garlic
There are many recipes for how to cook delicious eggplants. And the simplest and at the same time delicious recipe is eggplant fried with garlic. This vegetarian eggplant dish will be a very tasty snack, and it is also very beneficial for our body.
Ingredients:
- - 2 eggplants,
- - a bunch of parsley,
- - sunflower oil,
- - 3 cloves of garlic,
- - flour for breading,
- - 150 grams of mayonnaise.
Preparation:
Rinse the eggplants and wipe them with a towel, cut off the stem of each eggplant, cut lengthwise into fairly thin slices, no more than one centimeter wide. Sprinkle each sliced eggplant with salt and leave in this form for fifteen minutes so that the bitterness comes out of the vegetables and they absorb less oil during frying.
In the meantime, while the eggplants and salt are infused, you can peel the garlic cloves. Then the peeled garlic needs to be finely chopped with a knife on a cutting board. Rinse the parsley in water, dry it a little and chop finely.
During this time, the eggplants should release juice, which must be drained. Place the frying pan on the fire and add sunflower oil to it. Each slice of eggplant must be breaded in flour. Breaded eggplant slices must be fried on both sides until fully cooked.
Place all the fried ones on a plate; fry all the other eggplants in the same way. Place finely chopped garlic on each fried slice of eggplant, and pour mayonnaise on top of the eggplant. For additional taste and decoration, sprinkle the eggplants with chopped herbs.
How to cook eggplant caviar
Eggplant caviar is one of the healthiest and most delicious snacks. People love to eat it for its divine aroma and taste, and nutritionists recommend eating eggplant caviar for its high fiber and potassium content, as well as its low calorie content. Eggplant caviar turns out to be very tasty and can be served as a hot or even cold snack, or you can prepare eggplant caviar for the winter.
Ingredients:
- - 300 grams of bell pepper,
- - 3 kilograms of eggplants,
- - 300 grams of tomatoes,
- - 300 grams of onions,
- - 12 cloves of garlic,
- - 100 grams of vegetable oil,
- - basil, cilantro or parsley,
- - sugar to taste.
Preparation:
Wash all the eggplants and cut each vegetable into two parts, place them on a baking sheet pre-greased with sunflower oil. Bake the eggplants in a preheated oven for twenty-five minutes.
Cool all the baked eggplants slightly and carefully remove the skin. Finely chop all the pulp from the peeled eggplants with a knife. Peel the onion and chop it finely with a knife.
Wash the bell pepper, remove all seeds, and cut it into small cubes. Remove the skin from each tomato, chop them in a blender or grate them. Heat the sunflower oil in a thick-walled bowl, after heating, put all the onions in it and continue frying for two minutes. Then add all the chopped pepper to the onion, fry for five minutes, stirring all the time.
Add the pulp of chopped eggplants to the vegetables, continue to simmer the entire contents, stirring all the time for seven minutes. Peel all the garlic cloves and pass it through a press. Wash the greens, dry them a little and chop them fairly finely. Add garlic, a little sugar, pepper and salt to the eggplants. Simmer the vegetables for another seven minutes. Serve the eggplants hot or place the caviar in sterilized jars and screw on the lid.
How to cook eggplants in the oven with vegetables
Eggplant itself is a very tasty vegetable, but if you combine it with tomatoes, the result will be not only tasty, but also a very healthy dish. Eggplant baked in the oven with vegetables is a very beautiful summer dish, to prepare which you will need eggplant, tomatoes, bell peppers and cheese. Let's find out how to cook eggplants with tomatoes.
Ingredients:
- - 4 medium eggplants,
- - 2 carrots,
- - 3 onions,
- - 3 cloves of garlic,
- - 2 fresh tomatoes,
- - fresh dill and parsley.
Preparation:
Rinse the eggplants under water and remove the tail from each, cut each eggplant into slices no thicker than 0.5 centimeters wide. Place the chopped eggplants in a deep bowl, cover them with salt and leave in this form for a while. After about twenty minutes, rinse the vegetables in clean water and place them on a towel to drain all the liquid from the eggplants.
Peel the carrots and carefully cut into not very thick strips. Dip each tomato in water for a few seconds, this must be done so that all the skin peels off. Then cut the tomatoes into fairly thin rings.
Peel the onion, rinse and chop very finely. You need to do the same with garlic. Fry the carrots in hot vegetable oil until golden brown, then add the chopped garlic and onion. Saute the vegetables over the fire for five minutes, add a little salt to taste.
Grease a baking sheet with vegetable oil, place all the eggplants into it, cover the top with foil and place in the oven for twenty minutes until they are well baked.
Then you need to take it out and turn each eggplant over to the other side.
After this time, the foil must be removed, place one ring of chopped tomato on each baked piece of eggplant, and then the fried mixture with carrots, onions and garlic. Cover again with foil and sprinkle with ground pepper to taste and place back in the oven for ten minutes. Place the prepared eggplants on plates and garnish with herbs.
How to cook stuffed eggplants
These vegetables are ideal as a spacious container for various fillings. That is why such a dish as stuffed eggplant can be found in different cuisines of the world. Let's find out how to cook eggplants with minced meat.
Ingredients:
- - 4 eggplants,
- - 1 tomato,
- - 450 grams of minced meat,
- - 1 clove of garlic,
- - 200 grams of cheese,
- - 1 onion,
- - sour cream or mayonnaise,
- - fresh parsley or dill,
- - vegetable oil.
Preparation:
Wash the eggplants and cut them in half lengthwise. Carefully cut out almost all the pulp from each half and leave the walls no more than one centimeter thick. Salt all the resulting boats and leave in this form for twenty minutes.
The cut out eggplant pulp must be cut into small cubes, salt and also leave them for about twenty minutes. All resulting juice must be drained from the eggplants and rinsed a little in clean water. Place the boats on a baking sheet greased with a little refined oil, brush each eggplant with oil using a pastry brush and bake them in the oven for fifteen minutes.
Now you need to prepare the eggplant filling. Rinse the tomato and cut it crosswise, place it in hot water for a couple of seconds, remove all the skin and cut into very small cubes. Peel the onion and chop it very finely, also peel the garlic and finely chop it with a knife. Wash and dry the prepared greens a little, chop finely with a knife.
Heat a frying pan with some oil, add all the finely chopped eggplant pulp, continue frying until soft. After that, the fried eggplants need to be transferred to a separate bowl. Add chopped onion to the pan and add a little salt to taste, continue frying until soft.
Then you need to add chopped garlic and continue to fry for one minute. Add the garlic and onions to the container with the fried eggplant pulp. Place the minced meat in the pan and continue to fry it over low heat, stirring all the time with a spatula so that you can mash the large pieces.
Add all the fried vegetables, chopped tomatoes and herbs to the minced meat in the pan. Pepper and salt the filling to your taste. Fill the eggplant “boats” with the filling, and top with sour cream or mayonnaise, sprinkle with grated cheese. Bake the eggplants in the oven for thirty-five minutes. The finished dish can be served with fresh herbs and vegetables.
How to cook eggplants in a slow cooker
In such a useful device as a multicooker, you can prepare many different delicious dishes, including eggplant vegetable sauté. These are very healthy vegetables, which have a beneficial composition of minerals and vitamins. Find out how to make sautéed eggplant in this recipe.
Ingredients:
- - 3 sweet peppers,
- - 3 eggplants,
- - 2 pieces of carrots,
- - 2 cloves of garlic,
- - 4 tomatoes,
- - 1 onion,
- - 5 grams of sugar,
- - salt to taste.
Preparation:
Wash and cut the eggplants into large pieces: quarters, halves or circles. Sprinkle with salt and let sit to remove all the bitterness from the eggplant. When the vegetables release juice, it must be drained.
Wash the bell pepper, remove the seeds and cut it into half rings. Cut the tomatoes into slices, peel the carrots and chop large. Finely chop the peeled garlic and onion. Pour vegetable oil into the multicooker and add chopped vegetables, then add a pinch of sugar and salt, mix all the contents. Turn on the “Pilaf” mode and continue cooking until you hear the multicooker signal.
How to cook eggplant stew
With the onset of summer and autumn, light and healthy vegetable dishes, especially eggplant stew, become especially popular. The finished stew can be served as a separate dish or as a vegetable side dish for meat or fish dishes. Learn how to quickly cook eggplant.
Compound:
- - 500 grams of eggplants,
- - 400 grams of zucchini,
- - 2 onions,
- - 1 carrot,
- - 3 sweet peppers of different colors,
- - 2 tomatoes,
- - 1 spoon of flour.
Preparation:
Peel the eggplants, cut them into small strips and fry them a little in oil. Also peel the zucchini and cut them into small strips, fry separately with the addition of oil and a spoonful of flour.
Cut the peeled onion into thin strips and also fry in oil in a separate pan, add finely chopped carrots to it. After a few minutes, you can add zucchini, eggplant, sweet pepper, cut into strips, and chopped peeled tomatoes.
Mix all the contents, add bay leaves and peppercorns to the vegetables and continue to simmer the dish under a closed lid over low heat. A few minutes before final cooking, add a pinch of sugar and some herbs to taste. Simmer the entire contents until the vegetables are completely cooked. Now you have learned how to cook eggplants with zucchini, bon appetit.
How to cook eggplant with cheese
A very beautiful and original snack that will be equally tasty both cold and hot. An eggplant appetizer is ideal for a holiday table.
Compound:
- - 5 tomatoes,
- - 4 eggplants,
- - 5 cloves of garlic,
- - 150 grams of cheese,
- - 2 tablespoons of vegetable oil,
- - lemon juice,
- - 5 grams of sugar.
Preparation:
Wash the eggplants, remove the stem and cut each lengthwise into four slices, but try not to cut all the way through, rub them with pepper and salt, set the vegetables aside for 30 minutes.
Peel two tomatoes and cut them into cubes. Lightly fry the tomatoes in vegetable oil, add lemon juice, pepper, and salt. Squeeze the peeled garlic into the tomatoes through a press. Simmer the tomatoes until it becomes a sauce for five minutes.
Place the eggplants in the mold, place chopped tomatoes and a piece of cheese in each cut. Leave a small amount of cheese.
Place tomato sauce on top of the eggplants and bake them in the oven for twenty minutes. Sprinkle the remaining grated cheese on top of the eggplants and place in the oven for a while until the cheese is completely melted.
How to make eggplant moussaka
Moussaka is a delicious eggplant casserole layered with minced meat and topped with a delicious tomato sauce. Be sure to pay attention to this dish and learn how to cook eggplant with meat.
Compound:
- - 500 grams of ground beef,
- - 2 eggplants,
- - 3 potatoes,
- - 2 cloves of garlic,
- - 1 onion,
- - 370 grams of cream,
- - 2 tablespoons of tomato paste,
- - 230 grams of cheese,
- - 2 tablespoons of flour.
Preparation:
Peel the onion, finely chop and fry in vegetable oil, add finely crushed garlic to the onion. Minced beef must be fried together with garlic and onions, at the very end add a little tomato paste to the minced meat.
Cut the peeled eggplants into slices, salt them well and let them brew for half an hour so that all the bitterness drains from them. Peel the potatoes, boil until half cooked in water with added salt, after which the potatoes must be cooled and cut into small circles.
Lightly fry the flour in a frying pan, after a few minutes add cream, salt to taste and boil a little. Layer eggplant, minced meat and potatoes on a baking sheet, pour sauce over it and sprinkle cheese on top. Bake the moussaka in the oven until it has a nice crust. Bon appetit!
How to make eggplant rolls
A very original and tasty appetizer is eggplant rolls, which are prepared very quickly and can be served on an everyday or holiday table.
Compound:
- - 2 eggplants,
- - 150 grams of ham,
- - 150 grams of carrots,
- - 300 grams of tomatoes,
- - sunflower oil.
Preparation:
To know how to properly cook eggplants, wash these vegetables and cut them into fairly thin slices no more than five millimeters thick. Salt the eggplants, leave in this form for about thirty minutes, then rinse well in water.
Finely chop the tomatoes into cubes and chop the carrots using a grater. Fry the carrots until half cooked in vegetable oil, add tomatoes, salt and continue frying until ready, cool slightly.
Cut the ham into small pieces. Fry all the eggplant slices in vegetable oil until golden brown. Place them on a paper towel surface and pat gently to remove any excess oil.
Place the vegetable filling and one piece of chopped ham on the surface of the fried eggplants. Carefully roll the filled eggplants into rolls, secure with a toothpick or skewer, and decorate with herbs on top.
How to cook “Mother-in-law’s tongue” from eggplants
Ingredients:
- - 4 kilograms of eggplants,
- - 10 tomatoes,
- - 2 heads of garlic,
- - 3 hot peppers,
- - 10 pieces of bell pepper,
- - half a glass of sugar,
- - 1 spoon of vinegar,
- - 2 tablespoons of salt,
- - 1 glass of vegetable oil.
Preparation:
Wash the eggplants and cut them into slices no thicker than 0.5 centimeters. Place all the chopped eggplants in a deep container and sprinkle with salt and let them sit for thirty minutes to remove all the bitterness.
Drain all the juice from the eggplants and remove any remaining salt. Fry all the eggplants in portions in heated vegetable oil until golden brown.
To prepare the eggplant marinade, grind all the peeled garlic cloves, sweet peppers, tomatoes and hot peppers using a meat grinder, and bring to a boil over low heat for thirty minutes. A few minutes before final readiness, add vinegar, spices, salt and sugar to the mixture, bring the dressing to full readiness over low heat.
Take pre-sterilized jars and lay out eggplants in layers, alternating filling each layer. All filled jars must be covered with sterilized lids and placed in a warm place to reach.
How to cook potatoes with eggplants
Stewed eggplants with potatoes can be prepared in the simplest way, which is what we propose to do in this recipe. And to make it easier for you to prepare this dish, we suggest you learn how to cook eggplants with a photo.
Compound:
- - 3 eggplants,
- - 4 potatoes,
- - 3 onions,
- - 2 sweet peppers,
- - 3 tomatoes,
- - 5 cloves,
- - sunflower oil.
Preparation:
Peel the onion and cut into half rings. Peel the eggplants, cut into cubes and sprinkle with salt, set aside for fifteen minutes. Then rinse the eggplants and dry on a towel. Peel and chop the garlic using a garlic press. Cut the peeled potatoes into half rings and add water to prevent the potatoes from darkening.
Take a mold and grease it with vegetable oil. Place chopped onion on the very bottom of the pan, sprinkle with ground pepper and salt. Place eggplants on top and sprinkle with pepper and salt. Place all the chopped onions on top of them again, and then the garlic.
The last layer is potatoes, salt them to taste and sprinkle with sunflower oil. Bake the eggplants in a hot oven for forty minutes, then reduce the heat and continue cooking for another fifteen minutes. Garnish the finished dish with fresh tomatoes and sweet peppers.
How to cook eggplant tongues
A very original appetizer made from eggplant and tomatoes. Eggplants cut lengthwise and folded in half look like real “tongues,” which is why this dish has its name. How to cook eggplants with vegetables, we offer you a recipe for this dish.
Compound:
- - 3 tomatoes,
- - 2 eggplants,
- - 2 cloves of garlic,
- - 2 eggs,
- - 120 grams of mayonnaise,
- - 200 grams of sunflower oil,
- - 150 grams of flour.
Preparation:
Cut each eggplant lengthwise into tongues no more than two centimeters wide. Place them in a deep container and cover with salted water for thirty minutes so that all the bitterness can come out of the eggplants. After which they need to be laid out on a paper towel so that all the liquid can drain from them.
Roll each eggplant tongue in flour and then in beaten eggs, fry in a frying pan until tender. Place all fried tongues on a paper towel to remove all excess oil.
Grind the garlic using a garlic press and mix it with mayonnaise. Cut the washed tomatoes into fairly thin slices. Lubricate each eggplant tongue with mayonnaise and garlic, place a tomato slice on top, then fold it in half.
Culinary community Li.Ru -
Eggplant dishes
A popular dish in Korea made from eggplant, sweet peppers, tomatoes and garlic with herbs. A very simple recipe - Korean eggplant is a great holiday appetizer!
Letcho with eggplant is a traditional Hungarian dish, the recipe of which is very useful to have in your own culinary arsenal. An excellent vegetable appetizer that will not spoil even the holiday table.
Very fragrant and juicy eggplants with delicious filling! If you don’t know how to cook stuffed eggplants, the recipe will help you figure it out.
Armenian stuffed eggplants are my signature dish, which was taught to me by a professional Armenian chef. The eggplants turn out simply excellent - you'll lick your fingers!
Eggplant satsivi is simply a universal appetizer from the repertoire of Georgian culinary specialists and chefs. This cold appetizer looks great on any table, but especially good in nature.
Peking eggplant is a very popular dish in China, the step-by-step recipe for which I want to show you.
Eggplants with walnuts are a very tasty appetizer for any table! Traditional dish of Georgian cuisine.
Eggplant casserole is a side dish, an appetizer, and even a main course for those who don’t like to overeat. Simple ingredients, a minimum of effort - and a delicious eggplant casserole is already on the table.
Chile is not only a country and a type of pepper, but also a delicious Mexican dish. I'm sharing how to make delicious black bean and eggplant chili.
Eggplant with champignons is a fairly simple but very tasty everyday dish made from simple ingredients. It is prepared without meat, so it is also a budget-friendly dish.
Crumble is a traditional English dish that is prepared in the oven. In this case, we will prepare eggplant crumble - without meat.
Fried eggplants with tomatoes are a wonderful appetizer for lunch, dinner, and the holiday table. It is prepared very simply and quickly. It will especially please lovers of eggplants and meat-free dishes.
For many years I tried to find out from my grandmother the recipe for her famous pickled eggplants, but nothing came of it - she is still silent, like a partisan;) Therefore, I ferment eggplants using my own method - I hope you like it!
Italian-style eggplant is a very tasty dish invented by the Italians. The main feature of Italian-style eggplants is that they are baked in the oven. The dish is vegetarian, very tasty and healthy.
This recipe can be used to prepare five liters of salted eggplant. In winter, salted eggplants can be used for appetizers and salads, or served with olive oil and onions.
Of all the savory winter snacks, I want to highlight spicy eggplants. Their taste is incredible. Making a snack at home is very simple. Spicy lovers will be delighted! ;)
This winter eggplant appetizer is very bright, both in color and taste. In addition, it is spicy and nutritious. In winter it will definitely bring back the color to your cheeks! Be sure to prepare it at home!
This recipe is dedicated to fans of “blues”. Korean-style eggplants are prepared for the winter with carrots, bell peppers and onions. All vegetables retain their juiciness and “fresh” taste. In winter, such a jar is a godsend!
This winter eggplant salad recipe is designed for those who like it spicy and are watching calories. Although it is highly recommended for everyone else too! It retains all the vitamins of fresh vegetables.
Quickly pickled eggplants are a spicy appetizer that can be prepared in just a few hours from very simple and affordable ingredients. I recommend trying it!
Eggplant lecho is my favorite variation of this dish. It is very simple to make, and ingredients can be added according to taste and preference. Lecho prepared according to this recipe can be canned.
This recipe is made for one liter jar and allows you to keep the dish in the refrigerator for a year! No conservation! I advise you to choose young, medium-sized eggplants for preservation.
Stuffed eggplants are a very beautiful and tasty appetizer. For her, it is better to select eggplants of the same size. You can enjoy this snack for six months; it keeps well.
Eggplant in adjika is a spicy cold appetizer. Convenient: it can be stored in the refrigerator for a long time, or rolled into jars for winter storage. Interesting? I’ll tell you how to cook eggplants in adjika!
Beans with eggplants are a nutritious, healthy, tasty dish. It is recommended for vegetarians, it contains a lot of vegetable protein. Beans with eggplants can also be served as a side dish with meat.
Eggplant in pots is a Bulgarian national dish. There are many recipes for eggplant in pots. Having mastered this simple recipe, if you wish, in the future you can complicate it and add something else.
Eggplant puree soup is a French dish that takes 1 hour to prepare. The soup turns out to be exquisite, tasty, satisfying, and at the same time vegetarian. Well suited for cooking in summer.
Stewed eggplants with tomatoes is a light summer dish. It cooks quickly, the main thing is to collect all the ingredients of good quality. The dish is simple, because its taste depends on the quality of the ingredients.
The recipe for eggplant in tomato is simple, it is an everyday, everyday dish. It is light and tasty, quite healthy. It goes well as a side dish with hot dishes, and is also an excellent cold appetizer. Let's cook!
The classic recipe for preparing eggplant in batter is quite simple and does not take much time. This delicious treat is a great summer snack that won't take you 20 minutes to prepare.
Eggplants in a frying pan are a very tasty quick appetizer. It's great to serve it freshly prepared at a picnic, but it tastes even better the next morning. Master a simple recipe for eggplant in a frying pan - you'll love it!
Cabbage with eggplants is a rather rare dish, but like any dish whose recipe includes eggplants, it is tasty and healthy. This light vegetable dish can be an excellent side dish for pork.
Eggplant with nuts is a very easy summer snack, one of the classic snacks made from this wonderful vegetable. If I'm not mistaken, something similar is popular in Caucasian cuisine. Let's cook!
Salad with fried eggplants is a light summer salad that will delight you not only with its rich taste, but also with its appetizing and aesthetic appearance. Almost a gourmet salad made from very simple ingredients.
Korean-style eggplant salad is a vegetarian oriental dish that looks very beautiful and appetizing. The salad is prepared from vegetables, sesame seeds, soy sauce with a little vinegar. Delicious!
I’ll tell you how to cook eggplants in a slow cooker so that they turn out surprisingly tasty, juicy and aromatic. These eggplants can be eaten both hot and cold.
Did you know that vegetables can be cooked in the microwave, and they turn out less fatty, but retain all their beneficial properties? I give advice on how to cook eggplants in the microwave - it will turn out delicious!
The recipe for the Greek dish moussaka is for all lovers of Mediterranean cuisine. Making moussaka at home is easy - especially with an easy-to-follow step-by-step recipe like this one.
Greek eggplant or Greek eggplant recipe - for all vegetable lovers. Preparing a delicious appetizer of eggplant with vegetables and herbs is possible both at home and outdoors.
The recipe for stuffed appetizers with vegetables and spices will be of interest to anyone who likes stuffing vegetables. The result is a very tasty dish that can be safely served as a hot dish.
Eggplant with separately fried vegetables is a simple summer dish of fresh and tasty vegetables. A great way to cook eggplant.
Recipe for garlic rubbed toast with roasted eggplant, feta and green onion salad.
Boiled eggplant salad is the great-grandson of the usual tomato and cucumber salad. Special cutting of components and some ingredients modernize this salad, making it more appetizing and tasty!
Mother-in-law's tongue is a delicious appetizer made from eggplant and tomatoes. The snack acquired such a non-standard name, not because of its physical similarity, but in the sense of similarity with the style or style of the mother-in-law :)
Another experiment with pasta was a great success, and here is the result - delicious spaghetti with cherry tomatoes, eggplants and bean sprouts, the recipe of which would interest even Italian chefs.
Adjapsandali is a dish of Georgian cuisine. He is equally loved both at home and in neighboring countries. There are analogues in different cultures. In Turkey, ajapsandali are imambayaldi, and in Europe they are called sote.
Take a look at the photo - eggplant cutlets are visually no different from meat cutlets. Imagine the surprise of guests when they are told that the tender cutlets they just ate were vegetable :)
Eggplants in sweet and sour sauce are a real delicacy whose taste will delight gourmets. A recipe on how to turn an ordinary product into a delicious treat!
Eggplant and mushrooms are a great combination to make a wonderful casserole for dinner. By the way, dinner will be Italian style! Very tasty, satisfying and without meat. See for yourself!
Georgian cuisine is not only about meat, wine and cheeses. The local chefs cook vegetables perfectly - and Georgian eggplants are a clear example of this.
Chinese eggplant is one of the most popular dishes in Chinese cuisine. However, all the ingredients for this dish are available in any Russian supermarket, so the dish can be prepared here too.
Perhaps the most trivial thing that can be prepared from eggplants is fried eggplants with garlic. Fast, simple and very beautiful.
Moussaka with eggplant is a traditional Greek hot dish, which today is popular all over the world, including in Russia.
The most unusual and delicious preparation? Pickled eggplants. The easiest, healthiest and most original of salty snacks? Of course, these are pickled eggplants! A very easy recipe to prepare.
Grilled eggplant is perhaps the easiest way to cook this vegetable. The simplest, but not the worst - the dish turns out very tender and piquant.
A chic dish for dinner or a holiday table - pork with eggplant. By the way, pork with eggplant is one of the most favorite dishes of the Chinese. It cooks quite quickly - this is a big plus.
Eggplant and zucchini stew is a tasty and lean dish. This dish requires only ordinary vegetables, a little seasoning and olive oil. Happy cooking!
Baked eggplants are beautiful and tasty. See for yourself how you can create a real culinary masterpiece from familiar and everyday ingredients!
Stewed eggplants are a simple, tasty and light dish. Eggplants themselves are hearty vegetables, so they can be used both as an independent dish and as a side dish.
Eggplants are delicious, cheese is also delicious, and eggplants with cheese are delicious squared away!
This well-known vegetable is popularly called “little blue”. This is only partly correct. Since a ripe vegetable can be light purple or dark purple in color. And even white. But the most delicious ones are blue-black. Let's talk today about how to cook eggplants in a frying pan.
Do you know that there are secrets to cooking this vegetable? Despite the simplicity of the dishes, to really turn out tasty, they need to be prepared correctly. Let's figure out together how much to fry and what is the benefit of them. Of course, I will share with you the most delicious recipes.
It is better not to eat them when they are overripe. You should also not eat them raw. They contain a dangerous substance - solanine. This is a poisonous glycoalkaloid found in plants of the nightshade family. Poisoning leads to nausea, diarrhea, vomiting, and shortness of breath may occur. During heat treatment, the substance is practically destroyed. Still, it’s better not to take risks.
If you read recipes from around the world, this vegetable is found almost everywhere. It can be boiled, grilled, baked, fried. Make caviar or salad out of it. A vegetable can be an independent dish, or it can become a side dish for meat.
Before cooking, it is recommended to soak them in water with salt to prevent them from becoming bitter. But as practice shows, now they sell varieties that are not bitter at all. Still, I recommend soaking the fruits. The thing is that when frying, the vegetable absorbs a lot of oil. It's delicious, of course, but oh, it's not healthy.
If you soak vegetable pieces for a short time in salted water, they will then absorb quite a lot of oil. Fry in a ceramic or Teflon frying pan with a couple of drops of oil. The result will be a very dietary dish.
How to fry eggplants in a frying pan
For most dishes, vegetables are cut into slices. And also in sheets along the vegetable. The optimal thickness is 0.7-1 cm. Can be cut into cubes, also 1 cm in size.
Fry the vegetable on both sides. Different recipes may have different cooking times. On average, circles or sheets are fried for 5-7 minutes on each side. If these are cubes, frying takes up to 10 minutes. Simmer the vegetables a little longer – 15 minutes.
How long to fry with garlic
In the simplest recipe, eggplants are fried with garlic. To do this, they are cut into circles. Squeeze the garlic onto the vegetable and grease all the slices well. Dip the circles on both sides in flour. Do not cut off the skin. This way they will keep their shape well. If you cut off the skin, the vegetable will quickly turn into mush and is more suitable for caviar.
You need to place the circles in well-heated oil in a frying pan. Fry the vegetable on each side for 5 minutes. Watch for readiness. Depending on the variety and ripeness, the time may increase slightly. When the dish is ready, you can sprinkle parsley on top if desired.
How long to simmer eggplants in a frying pan
If you are going to simmer with garlic and tomatoes, then the cooking time will increase slightly. Since tomatoes release a lot of liquid and we need it to evaporate. Eggplants are cut into slices and pre-soaked in water. Then salt and pepper to taste. Tomatoes are also cut into rings. Place vegetables on a hot frying pan. Add garlic. Be sure to cover the vegetable mixture with a lid.
Simmer over medium heat, stirring the vegetables every 5 minutes. In general, you will need a quarter of an hour to prepare. At the end of cooking, open the lid and simmer the vegetables without it for a couple of minutes.
Eggplant in batter
Vegetables are cooked with an egg, or rather with its protein. This is our batter. The fruits are peeled, cut into slices, salted and peppered. Beat the whites with flour and seasonings. Heat the frying pan and add oil. A circle of vegetable is dipped in batter and fried for 7 minutes on each side.
Delicious eggplants with garlic and mayonnaise
For this dish we will need:
- a couple of eggplants;
- several cloves of garlic;
- 150 g mayonnaise;
- a glass of flour;
- salt to taste;
- 150-180 g vegetable oil.
Cut the vegetable into 0.7-1cm slices. Place in a bowl and salt well. It will release the juice and the bitterness will go away. Well, as I said, it will absorb less oil when frying. Then add half a glass of water to them to rinse them of excess salt. Drain the water and place the vegetables on a paper towel.
Dip each circle in flour, then place in a hot frying pan. You need to fry for 2-4 minutes on each side. Focus on the readiness of the product. A golden crust should appear.
Squeeze the garlic through a press and mix with mayonnaise. Grease the cooled circles with mayonnaise and place another slice of vegetable on top. Place eggplants with mayonnaise on a round dish and garnish with parsley. They should be served chilled.
Recipe with garlic and tomatoes
This simple but very tasty dish is used as a cold appetizer. For one large plate we will need a large eggplant and a couple of medium tomatoes. A few cloves of garlic, vegetable oil and salt to taste. We will use parsley for decoration.
Eggplants need to be washed and cut into slices slightly thinner than 1 cm. It is better to take tomatoes that are firm and not overripe. This way they will retain their shape during frying. They are also cut into slices.
Heat the frying pan well, pour oil and fry each vegetable on both sides. There is no need to overcook, the crust should be golden. First place the eggplants on the dish and the tomatoes on top. Add salt, squeeze the garlic onto the tomatoes, distribute evenly over all the circles. Then finely chop the parsley and sprinkle over the entire dish. Place in the refrigerator for at least an hour. After this you can serve :)
Eggplants with meat in a frying pan
This dish is prepared quickly because chicken is used. In combination with onions and garlic it turns out very aromatic and tasty. To prepare, take:
- half a kilo of minced chicken (you can make it yourself);
- 1 onion;
- 2 pieces of eggplant;
- 150 g vegetable oil;
- seasonings and salt to taste;
- 3 tbsp. flour;
- 3 eggs;
- 3-4 cloves of garlic.
The fruits should be cut diagonally to 0.7 mm. Place them in salt water for 15-20 minutes. During this time, grind in a blender or finely chop the garlic and onion. Add it to the minced chicken along with one egg. Salt and pepper to taste.
Beat the remaining two eggs in a bowl with a whisk; we need them for the batter. Place flour on a plate. Remove the eggplants from the salty solution, rinse and dry with a paper towel. Place minced chicken in small portions on plates. Dredge them with the meat in flour, then dip them in the eggs. Place in the frying pan, meat side down. Fry on each side until done.
This is a separate dish. If desired, the finished slices can be sprinkled with herbs. Bon appetit!
Chinese eggplant dish
To prepare, take 4-5 large eggplants. Several large potatoes. A couple of sweet green peppers, a few cloves of garlic, soy sauce. Salt to taste, 100 g starch and soybean oil. If this is not the case, you can fry it on a vegetable one.
Vegetables need to be peeled and cut into large pieces. If it is large you should get about 8 parts. Cut the potatoes into circles and the pepper into 2 cm squares. The starch should be diluted with water, approximately 180 ml.
First, fry the potatoes to get a crispy crust. Remove it and place the eggplants in the same oil. When they become soft add fried potatoes. Pour soy sauce and diluted starch over everything. Mix the ingredients. The starch sauce should become viscous and transparent.
As soon as this happens, turn off the stove, squeeze out the garlic and add pepper. Mix everything and leave for a few minutes. The pepper will soften a little - the dish is ready.
I found a video for you on how to make rolls with nut filling. For those who are preparing them for the first time, this illustrative example will be useful.
Useful properties and calorie content
I love these vegetables for their taste and low calorie content. A raw vegetable has only 24 calories per 100 g. But when frying, they absorb oil and the calorie content increases to 107 calories per 100 g. With garlic and tomatoes there will be 132 calories. Of course, the lowest calorie options are boiled, grilled and baked. That is why it is actively used in dietary dishes.
Eating eggplant regularly can help lower cholesterol. Therefore, the vegetable is useful for the prevention and treatment of atherosclerosis. Potassium perfectly strengthens the heart muscle. It also participates in water metabolism.
The fruits are also useful because they remove uric acid salts. Therefore, they are included in the diet of heart patients and gout patients. It is also useful for constipation, diseased liver, and kidneys. Regulate lipid metabolism, water-salt balance. They are indicated for those who suffer from edema and if there are digestive problems.
Cook with pleasure! Don't forget to subscribe to updates, join me on social networks. Until we meet again, bye everyone.
Eggplants, delicious vegetables that appear on our tables in the middle of summer and reign on them until the end of autumn, strictly speaking, are not vegetables. Botanists classify eggplants as berries. The birthplace of eggplants is India, and it was Indians and residents of other South Asian countries who first began to eat eggplants.
The first varieties of eggplant were very different in appearance from those dark purple large fruits that we are accustomed to. These were small, almost white berries that resembled a chicken egg in appearance. It is from the appearance of the ancestors of modern eggplants that the English name of eggplant - eggplant (egg plant) comes from.
Today, there are countless types of eggplants, differing from each other in the shape, weight and color of the fruit, as well as their taste.
Eggplants have high nutritional value. They are rich in fiber and contain a range of vitamins and minerals important for health. Eggplants are especially rich in folic acid and potassium - substances that can have a beneficial effect on the functioning of the cardiovascular system. In Asian countries, eggplants are called the vegetable of longevity.
In addition, eggplants contain a large amount of enzymes that help break down fats, which makes them indispensable in diets aimed at weight loss. But, of course, we would love eggplants, first of all, for their characteristic, unusual taste and unobtrusive aroma.
Today, eggplants are popular in the cuisine of most countries of the world. There are countless ways to prepare eggplant dishes. They are fried, boiled, stewed, salted and pickled snacks, and caviar are prepared from them. Cooking dishes from eggplant, like preparing dishes from other vegetables, largely depends on the imagination and skills of the cook.
From these delicious fruits you can prepare either a simple light salad or a complex dish rich in additional ingredients that will honor even the royal table.
Choosing eggplants, give preference to young fruits that contain less solanine, a substance that gives eggplants a bitter taste. Try to buy elastic fruits, with smooth shiny skin and a green stalk.
Too dark, dry and wrinkled eggplant skin, dark spots and a brown, wrinkled stalk will tell you that the fruit was picked a long time ago and no longer has all the advantages and taste of fresh eggplant.
If the purchased eggplants still cause you some doubts, then after cutting, place the eggplant pieces in lightly salted water and keep in it for 20-30 minutes. In this simple way you will get rid of most of the solanine and its accompanying bitterness.
RECIPES WITH EGGPLANT
1. Eggplant salad– one of the easiest ways to please yourself with the taste of these summer vegetables. Peel one medium-sized eggplant and cut into slices 1-2 centimeters thick. Fry the eggplant slices in a frying pan in vegetable oil until golden brown. In the same oil, fry two onions, cut into rings.
Cool the fried vegetables and place them in a salad bowl. Add 3-4 tomatoes, cut into slices, a tablespoon of finely chopped herbs and salt to the fried vegetables. Stir gently. There is no need to season this salad with oil, but you can add a little lemon juice or soy sauce. This simple Armenian recipe will surely please any lover of eggplant appetizers.
2. Boiled eggplants– a typical dish of Georgian cuisine. Cut four medium eggplants in half, place in an enamel pan, add celery root and pour two cups of boiling water. Cook over low heat for half an hour.
Fold the finished eggplants and gently squeeze them with your hand or under a press. Pound 100 g of peeled walnuts with three cloves of garlic, one tablespoon of cilantro and a small pod of red pepper. Add finely chopped green onions, parsley and basil to the nuts crushed with spices. Pour 3-4 tablespoons of pomegranate juice into the seasoning and mix thoroughly. Place the drained boiled eggplants on a plate and generously spread the nuts and herbs seasoning on top.
3. Simple recipe fried eggplant Greek cuisine offers us. Cut 700 grams of eggplant into thin slices, place in one layer on a dish or baking sheet, sprinkle with salt and leave for one hour. Rinse the salted eggplants in cold water and dry with a towel or napkins.
Mix one glass of flour with half a teaspoon of ground black pepper and carefully roll each piece of eggplant in this flour. In a large skillet, heat the olive oil and fry the eggplant in batches for 2-3 minutes on each side. Sprinkle with herbs and serve with a salad of fresh vegetables (sweet peppers, tomatoes, red onions).
4. Eggplants stewed with vegetables, probably cooked in any home. But the undoubted leaders in the preparation of such dishes were and remain Indians and Bengalis. Let's try to cook Indian stewed vegetables with eggplants. Peel and cut into small cubes one large eggplant, 5 medium potatoes and 350 g pumpkin.
In a deep saucepan or cauldron, heat 3 tbsp. spoons of ghee or vegetable oil and throw in your favorite oriental spices (mustard seeds, shamballa, anise, cumin, bay leaf, red hot pepper). Heat the spices in the oil for no more than one minute and immediately add the potatoes. Fry, stirring, about 8 minutes, until golden brown.
Add the eggplant and pumpkin and fry everything together for another 5 minutes. Add 450 g of fresh or frozen green peas to the fried vegetables, add 600 ml of water, bring to a boil and simmer over low heat, stirring occasionally, until the vegetables are soft and the sauce has thickened. 15 minutes before the end of stewing, add salt to taste. Serve the prepared vegetables to the table, garnished with fresh herbs and a slice of lemon.
5. Grilled eggplant retain the fullness of taste and aroma, as well as the greatest amount of nutrients they contain.
Cut the eggplants lengthwise into slices no thicker than one and a half centimeters. Soak them in salted water and then drain. Using a whisk, beat 3 tbsp. spoons of olive oil, 2 tbsp. spoons of balsamic vinegar, two finely chopped cloves of garlic, 1-2 tbsp. spoons of finely chopped herbs, salt and black pepper. Coat the eggplant slices with the resulting mixture and grill on both sides for 15-20 minutes. Serve as a side dish for meat or poultry, or as a separate dish with vegetable salad.
6.Eggplant with pork, baked in a pot- This is a very satisfying, tasty and easy-to-prepare dish. Without requiring excessive effort, this dish will not leave anyone indifferent. Cut 500 g of pork tenderloin into small cubes and fry in vegetable oil until golden brown.
Peel three medium eggplants and cut into small cubes. Roll the eggplants in 1-2 tbsp. spoons of flour and fry until golden brown in vegetable oil. Stir the eggplants and meat and divide the mixture into portioned pots. Add sour cream to each pot so that it covers the vegetables and meat. Sprinkle grated cheese on top and place the pots in a preheated oven for 30 minutes. Serve directly in the pot, sprinkled with chopped parsley on top.
7. Stuffed eggplants- This is a dish that almost every housewife prepares at the end of summer. Eggplants are stuffed with whatever. Any type of meat, poultry, various vegetable and cereal fillings are suitable. These eggplants are baked in the oven or stewed in a saucepan under a lid with the addition of a small amount of water. Let's try to cook stuffed eggplants with lamb.
Cut two large eggplants in half lengthwise. Carefully remove the pulp, chop finely and mix with 300 g of minced lamb. Add three finely chopped garlic cloves, 1 tbsp. l. chopped green cilantro, salt and red pepper. Mix everything thoroughly and fill the eggplant halves with the resulting minced meat. Place tomato slices on top of the eggplant with minced meat and sprinkle with grated cheese. Bake in the oven for 30-40 minutes.
8. Of course, when talking about methods of preparing eggplants, it is impossible to ignore eggplant caviar. This tender, aromatic, moderately spicy snack is familiar to everyone since childhood. Each housewife prepares eggplant caviar in her own way; often the recipe for such caviar is passed down in the family from generation to generation. The most delicious caviar is made from eggplants pre-baked in the oven.
Cut three kilograms of eggplants in half lengthwise, place on a baking sheet and, after greasing the cuts with vegetable oil, bake in the oven for 25 minutes. Cool the finished eggplants, peel them and finely chop with a knife or pass through a meat grinder.
Finely chop 300 g of onion and bell pepper. Puree 300 g of tomatoes in a blender. Heat 100 ml of vegetable oil in a saucepan or deep frying pan and fry the onion in it for 2 minutes. Add pepper and continue frying for another 5-7 minutes.
Add tomato puree to the fried vegetables and simmer everything together, stirring often, for another 10 minutes. Add the pulp of the baked eggplants and continue to simmer the vegetables for 10-15 minutes. Peel two medium-sized heads of garlic and crush with black pepper and salt. Add to the stewed vegetables and heat over low heat for 7 minutes. Cool the finished caviar and serve with rye bread toast.
9. Chinese cuisine will help you surprise your guests with an unusual taste sweet eggplants. First prepare the sauce. To do this, mix 4 tbsp. spoons of soy sauce, 2 ½ tbsp. spoons of brown sugar, 2 tbsp. spoons of lemon juice and 3 tbsp. spoons of water. Add salt and black pepper and mix everything thoroughly. Finely chop 5 green onions, 6 cloves of garlic and 1 hot pepper. Cut the eggplants into thin, long strips. Heat vegetable oil in a deep frying pan and fry the eggplants until dark.
Place the finished eggplants in a colander and allow excess oil to drain. Heat vegetable oil in a frying pan and add green onions, garlic and hot pepper, add 1 tbsp. spoon of grated ginger and fry everything together over low heat for 1 - 2 minutes. Add the eggplants and pour in the sauce prepared in advance. Simmer everything together for another 5 minutes.
10. Eggplants with walnuts. Ingredients: a faceted glass of peeled walnuts, two large eggplants, seven cloves of garlic, adjika or ground red pepper, vegetable oil.
Wash the eggplants. Cut them into circles or ovals. Sprinkle them with salt. After 10 minutes, rinse with cold water. Fry the eggplants on both sides in a frying pan in vegetable oil. Place them on a mesh and allow excess vegetable oil to drain. 
Prepare a glass of walnuts, peeling them, and seven cloves of garlic. Thoroughly crush the walnuts in a mortar along with garlic, adjika (red pepper) and 4 teaspoons of vegetable oil until smooth.
Add the ingredients to the nuts gradually, checking the taste of the resulting mass after each addition. Place the pieces of fried eggplant on a plate and place about a teaspoon of the resulting mixture of walnuts and spices on each circle. Smooth it over the surface of the eggplant circle.
Today we have shared with you only a small part of the secrets of preparing eggplant dishes. We are confident that our advice, coupled with your experience and imagination, will give excellent results and give you and your family an endless variety of delicious and aromatic dishes prepared from these wonderful fruits.
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