Sausage and puff pastry what to cook. Rosettes from puff pastry with sausage

29.06.2020

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Eggplants are tasty and healthy fruits that are used in the cuisines of many nations. They not only have a special taste, pleasant aroma, high nutritional value, but also contain useful substances: vitamins, minerals, organic acids, pectin, fiber. Blue ones go well with other vegetables and a variety of sauces. Of these, you can cook in a pan as simple snacks, light salads and chic dishes.

The best eggplant recipes with tomatoes cooked in a pan

One of the dishes that are not difficult to prepare are blue ones, fried with tomatoes, in various variations. But in order for the food to be delicious, beautiful view and fragrant smell, you need to choose and clean the vegetable correctly. Here are some tips:

For frying, choose young representatives of the culture.
To prevent the vegetable from being bitter, cut it into slices and dip for 10-15 minutes in salt water. After the time has elapsed, the eggplant must be squeezed out.
Young blue ones do not need to be peeled.
Do not use eggplant for cooking, the fruit or stalk of which is covered with brown spots.
Scald the overripe blue ones with boiling water before cooking, then it will be easier for you to remove the peel.
To remove excess fat from fried eggplant, blot the finished pieces with a paper towel.
Eggplant tends to absorb fat, low-quality oil will give them an unpleasant taste and smell.

Recipe for cooking with tomatoes and garlic layers

This dish is beautiful, tasty, easy to prepare, does not require much cost and time. Serve it appropriate to any feast. From the products you will need:

small eggplants - 5 pcs.;
tomatoes - 2 pcs.;
mayonnaise - 100 g;
sunflower oil - 100 ml;
garlic cloves - 4 pcs.;
greens - to taste.

Cooking method:

Cut the eggplant into small thin rings, place them in a bowl of salted water, wait 10 minutes.
While the blue ones are soaking, we start preparing the garlic sauce. Squeeze the garlic cloves through the garlic press, mix the resulting slurry with mayonnaise.
We cut the tomatoes into rings.
Finely chop the herbs with a knife.
We take out the eggplants from the water, dry them with a paper towel.
Pour oil into a frying pan, heat up and lightly fry the little blue ones (until a ruddy crust is obtained).
Put the prepared vegetables on a baking sheet or a large dish. Spread generously with garlic sauce on top, cover with tomato. Then again cover with gravy and close with a circle of eggplant, sprinkle with herbs.

Rolls stuffed with tomatoes and mozzarella cheese

Worthy decoration holiday table become eggplant rolls. The cost of such a dish is minimal, and its exquisite taste will certainly be highly appreciated by guests. To prepare food, take:

little blue ones - 2 pcs.;
Mozzarella cheese - 200 g;
garlic - 5-6 cloves;
low-fat mayonnaise or sour cream - 300 g;
sunflower oil- 100g;
tomatoes - 3-4 pcs.;
salt, pepper - to taste.

Cooking method:

For the dish, we will use unripe eggplant. We cut the fruits with a sharp knife into thin plates (up to 0.5 cm). To remove bitterness, soak blue ones in salt water for 15 minutes.
After the time has passed, we take out the eggplants, dry them.
Lightly grease the pan with vegetable oil, heat up, fry the eggplant plates on both sides.
Finely chop the cheese, squeeze the garlic in the garlic press, add the mayonnaise. We mix everything well.
Cut the tomatoes into small pieces.
Put a little cheese mixture on the edge of the fried blue one, put a piece of tomato in the reconciliation.
We twist the fried eggplant, cheese and tomato into a roll.
To prepare such a dish in the winter, you need to stock up on blue ones. To do this, dry the vegetable: cut the eggplant into thin plates, put on a baking sheet or parchment paper and leave to dry in the sun for 4-5 days. Before cooking, soak dried fruits in water for half an hour, and they will regain their original appearance.

Blue fried in Chinese style with spicy sauce

Chinese cuisine has a variety of tastes, you will find spicy, sour, spicy, sweet notes in it. Eggplants in Chinese are considered a classic dish of the Celestial Empire. They are served to the table, both cold and hot. For cooking, the following ingredients are needed:

large eggplants - 2 pcs.;
olive or sunflower oil - by eye;
starch - 2 tbsp. l.;

For the Xuan Sauce you will need:

ginger root (a small piece up to 3 cm long) - 1 pc.;
sesame seeds - 2 tsp;
rice vinegar - 2 tsp;
star anise (asterisk) - 1 pc.;
garlic - 4 cloves;
sugar - 1 tbsp. l.;
soy sauce - 200 mg;
cinnamon - half a stick;
sesame oil - half tsp

Cooking method step by step:

Peeled eggplant cut into thick strips. We soak the little blue bars in salt water, after 15 minutes we spread them on paper towel. Let them dry out a bit.
In Chinese cuisine, it is customary to use starch instead of flour for batter, so dry eggplant squares are well rolled in starch.
Fry the blue ones in a hot frying pan with oil (sunflower or olive) until crispy.
To remove excess fat, lay the finished eggplant on paper towels.
Cooking sauce "Xuan". To do this, three peeled ginger and garlic cloves on a fine grater.
Pour rice vinegar, soy sauce into a cast-iron cauldron or stewpan, add sugar, cinnamon, garlic, star anise, ginger.
Bring everything to a boil, stirring constantly. Then cook the sauce for another 10-15, until its volume is reduced by 2 times.
Cool the mixture a little, filter, add sesame oil.
Beat the whole mixture with a whisk, cool to room temperature.
Fry the sesame seeds in a frying pan without adding oil until a light golden color is formed.
Put the hot crispy eggplant cubes on a plate, generously marinate in the sauce and sprinkle with sesame seeds.
When serving, you can add spicy Korean carrots.

Eggplant caviar with zucchini, tomatoes and pepper

Vegetable caviar is considered a classic snack in our country. It is eaten hot, cold, as part of a sandwich, they make preparations for the winter. There are many recipes for eggplant caviar, each housewife has her own cooking option. To make caviar, prepare:

medium-sized zucchini - 2 pcs.;
carrots - 3 pcs.;
small eggplants - 2 pcs.;
vegetable oil, salt, black ground pepper - by eye.
Bulgarian red pepper - 6 pcs.;
tomatoes - 6-7 pcs.;

Cooking method:

We remove the peel from all fruits except tomatoes and peppers.
Cut sweet peppers, zucchini, eggplant and tomatoes into small cubes.
Three carrots on a coarse grater, chop the onion into small squares.
Heat the oil in a frying pan, fry the onion, add the carrots. Mix well, seal with a lid and fry for another 2-3 minutes.
Then add eggplant, leave everything to stew under the lid for 10-12 minutes.
After - add the zucchini and simmer the vegetables under a closed lid for another half hour.
Remove the lid, simmer until the moisture evaporates from the caviar.
Add tomatoes and bell pepper, salt, pepper.
Simmer for 20 minutes.
Grind the finished game with a blender. Let simmer another 2-3 minutes.

Stewed eggplant stew with vegetables in a frying pan

And a nutritious meal. It is easily digestible and has a low calorie content. If you decide to arrange a fasting day for yourself, this recipe will come in handy. For cooking you will need:

small tomatoes - 100 g;
white cabbage - 300 g;
onion - 1 pc.;
eggplant - 3 pcs.;
medium potatoes - 3-4 pieces;
carrots - 2 pcs.;
salt, vegetable oil - by eye.

Cooking method:

We peel potatoes and eggplants, cut them into large cubes.
Shred the cabbage into cubes (not straws).
Each vegetable must be individually fried in sunflower oil and folded in layers in a deep frying pan. We fry the cabbage first, then the potatoes, and lastly the eggplant.
Fry the onion with carrots, pour the tomatoes, grated on a fine grater, to them. We simmer everything for 10-15 minutes.
Pour the stew with the finished gruel.
Cover with a lid, let it simmer on low heat for another 40-60 minutes.

Hot appetizer “Teschin tongue” with fried onions

The spicy and tasty appetizer "Teschin language" is very popular in our country. It is quick and easy to prepare, looks beautiful on dining table and food photos. For classic recipe you will need:

onion - 2 pcs.;
hot peppers(pod) - 1 pc.;
garlic - 3-4 cloves;
small young eggplants - 2 pcs.;
tomatoes - 4-5 pcs.;
salt - to taste.

Cooking method:

Cut the blue ones lengthwise into thin plates. Soak for half an hour in salt water.
Grind the tomatoes in a meat grinder or blender.
Fried eggplant slices in sunflower oil.
Then add finely chopped onion. We fry everything.
After 5 minutes, pour the chopped tomatoes there, let them stew a little.
2-3 minutes before readiness, add finely chopped hot pepper, salt, chopped garlic.
Put the finished blue ones on a dish, pour hot sauce.

Canning salad "Spark" for the winter

Fans of spicy, spicy winter vegetable snacks will love the Ogonyok or Lecho salad. To prepare preservation for the winter, take:

unripe eggplant - 2 kg;
vinegar 9% - 100 ml;
hot pepper (pod) - 2 pcs.;
garlic - 150 g;
red bell pepper - 4 pcs.;
sunflower oil, salt - by eye.

Cooking method:

We cut the blue ones into rings (thickness up to 1 cm). Salt and wait 40-60 minutes.
Then fry eggplant in oil until soft.
Add garlic, peppers. We grind everything in a meat grinder.
Add vinegar to the resulting mixture.
Dip the fried eggplant rings into the slurry of garlic and pepper.
Pour a few tablespoons of pepper-garlic mass into jars (sterilization is not required), then fill with eggplants, sometimes add a mixture of pepper and garlic between the layers.
We put a waffle towel on the bottom of a deep pan, put the jars with the "Spark", pour hot water on the shoulders of cans, bring to a boil and boil for 8-10 minutes.
Then we roll up the jars, turn them over, wrap them with a towel.

Grilled vegetables

A good dietary summer or autumn option for a picnic is a vegetable platter. To bake eggplant and vegetables, cook:

bell pepper - 3-4 pcs.;
pumpkin - 0.5 kg;
porcini- 200 g;
balsamic vinegar - 2 tbsp. l.;
salt, ground pepper - to taste;
eggplant - 2 pcs.;
olive oil - 2 tbsp. l.;
green asparagus - 200-250 g;
green onion - a bunch;
garlic - 2-3 cloves;
parsley, basil, cilantro, rosemary leaves - 20 g each;
pesto sauce.

Cooking method (step by step):

Cut pepper in half, remove seeds.
Cut the remaining vegetables into rings or slices.
All salt, pepper, grease with oil, put on the grill
Lightly brown the vegetables and remove from the grill onto a baking sheet.
Prepare the sauce by mixing olive oil, balsamic vinegar, salt, pepper, minced garlic, parsley, cilantro, basil and rosemary.
Drizzle the still warm vegetables with the prepared sauce.
If you want to make your picnic original, buy Pesto sauce, it goes well with baked vegetables.

Video: delicious eggplant and tomato recipes in a pan

Eggplant is a good addition to any dish, it goes well with all vegetables, grains, meat and fish. With it, your food will acquire an unusual taste, pleasant aroma. Even a schoolboy can cook tomatoes too. Watch the video below showing quick recipes delicious and nutritious breakfast with egg and eggplant, as well as the original spaghetti sauce.

Posted on July 5, 2017

The end of summer, the beginning of autumn, a huge number of vegetables ripen in the beds, from which you will definitely need to cook something tasty. One such vegetable 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 has a lot of useful and satisfying substances. Which must be eaten.

It is very easy to prepare an eggplant dish. It is enough to cut it and stew with vegetables. There is nothing really difficult, but you can cook tasty dish which will be eaten right away, or you can cook something incomprehensible and taste nasty. So, dear cooks, take our recipes into service and cook delicious snacks.

Eggplants are both fried and marinated and grilled. Of course, there are a huge number of recipes and it is not easy to find among them the most delicious and simple one. When choosing a recipe, it is important to decide what you want to get as an output? Will it be a first course or a simple appetizer. Below is a selection simple recipes on which you can prepare delicious snacks without much effort.

Here is the first recipe for how to cook eggplant 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 from the eggplant and cut it lengthwise into plates 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 plates in vegetable oil until medium soft. What would one of them could roll a roll.

7. Place the fried plate on a cutting board and grease with mayonnaise.

8. Take a piece of tomato and wrap it in an eggplant.

9. Put the finished rolls on a dish and sprinkle with herbs.

It turned out to be a great snack.

Eggplant stew with potatoes

A great solution if there is nothing to apply first. a dish of eggplant and potatoes will not leave you hungry.

Ingredients.

Potatoes 1 kg.
Eggplant 0.5 kg.
Tomatoes 3-5 pcs.
1 carrot.
Greens of your choice.
Garlic 2-3 cloves.
Vegetable oil.
Salt pepper to taste.

Cooking process:

1. Wash vegetables, clean and wash again.

2. Cut the potatoes into the usual cubes.

3. Cut the onion into half rings.

4. Eggplants are also semi rings 1-2 cm thick.

5. Grate carrots on the most ordinary grater. Or finely chopped.

6. Pour oil into the pan, heat it up and fry the onion.

7. Add carrots to the onion, fry everything together.

9. Then eggplants will go. A little more salt, mix everything. Fry for 10-15 minutes.

10. After 15 minutes, lay the diced tomatoes.Fry for 2-3 minutes.

11. Add greens and garlic. Mix everything well, cover and simmer for 10-15 minutes until cooked.

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:

Eggplant 5 pcs.
Bulgarian pepper 4 pcs.
Garlic 1-2 cloves.
Onion 1 head.
Greens, salt, pepper to taste.
Vegetable oil for dressing.

Cooking process:

1. Bake eggplant with pepper in the oven until soft.

2. We take out, cool, remove thin skin from vegetables. Cut vegetables into squares.

3. Peel the onion and cut into rings. Pour the rings with boiling water for 5 minutes. This will remove all the bitterness from the onion.

4. Put all the vegetables in one bowl, add garlic, herbs, vegetable oil and onions. Stir, salt, pepper to taste, mix and serve. Warm eggplant salad is ready to bon appetit.

Eggplant stuffed with rice and mushrooms

The dish turns out not only tasty, but also beautiful. Since the eggplant handicap itself is simply created in order to make boats out of them and stuff them with something very tasty.

Ingredients:

3-5 eggplants.
300 grams of mushrooms of your choice.
A glass of rice.
1 head of onion.
1 bunch of greens.
Salt pepper to taste.
Vegetable oil.
Hard cheese 100-150 grams.

Cooking process.

1. We clean the onion mode into squares and fry in vegetable oil.

2. Mushrooms are my mode into cubes and fry together with onions until tender.

3. Wash rice well 5-7 times. Put in a saucepan, pour water about 2-3 cm above the rice and put on the stove. After boiling, cook the rice for exactly 13 minutes.

4. Cut the eggplant into two halves and carefully cut out the middle. This is good to do with a knife and a teaspoon. We make cuts and pick out the core with a spoon.

5. Fold all halves on a baking sheet and send to the oven. We bake 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 transferred and thrown away.

7. We take the boats out of the oven and let them cool down a bit.

8. Rice is cooked. Mushrooms fried with onions are mixed with rice and finely chopped herbs. We distribute the resulting filling among the eggplants.

9. Sprinkle the boats with grated cheese. Place the eggplant back in the oven and bake for 5-10 minutes.

10. We take it out, sprinkle with herbs and you can serve it on the table. Bon Appetit.

Also, for the filling, you can use not only mushrooms and rice, you can use minced meat, minced meat, liver.

Rustic sour eggplant

Oh, yes, I remember this dish since childhood, my grandmother constantly prepared such an appetizer, only I didn’t like them before. Sour, wet, and then they seemed to me not very tasty. For now, I barely found the recipe. I was visiting the village and there, under the barbecue, these eggplants scattered in an instant.

Ingredients:

2 kg eggplant.
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.
Peppercorns black 5-7 peas.
2 liters of water.
3-4 bay leaves.

Cooking process:

1. My eggplant. We cut off the tails, put them in a pot of water, put the pot on the stove. Cook blue ones for 5-7 minutes. Salt the water in the saucepan a little. Then carefully drain the water from the pan and give the eggplant time to cool down.

2. While the eggplants are cooling, grate the carrots, and pass the garlic through the press.

3. Cut the cooled eggplants in half, but not completely. Do not cut about 2-3 cm.

4. Carefully open the eggplant, rub it with garlic from the inside and stuff it with carrots.

5. Put the stuffed eggplants in a container with a flat bottom.

6. Prepare the brine. Pour water into a saucepan. Boil water and add spices. Pepper, parsley, salt. Boil the brine for 15 minutes.

7. Then pour the stuffed eggplants with hot brine. 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 rearrange the pan with eggplant in the refrigerator and stand for another 2 days.

9. After 5 days, the soaked eggplant will be ready to eat.

Do not be alarmed if during this time the brine will darken as it should be.

Ingredients:

4 medium eggplants.
5 young cloves of garlic
2-3 tablespoons soy sauce.
Half a teaspoon of sugar.
Dill parsley cilantro to taste.
Vegetable oil.

Cooking process:

1. Finely chop the garlic.

2. Cut the eggplant into strips.

3. Pour vegetable oil into the pan, heat it up, fry the garlic for literally 1 minute and add the eggplant.

4. Fry the eggplant until tender.

5. Add sugar and soy sauce. Fry everything together, stirring for 3-5 minutes.

6. Transfer to a plate, sprinkle with finely chopped herbs.

Quick eggplant appetizer is ready. Bon Appetit.

Eggplant with cheese and garlic in a 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 eggplant into slices 1 cm thick.

2. Place in a bowl, lightly sprinkle with salt and mix. Let the eggplant stand in salt for 5-7 minutes.

3. Finely chop the greens and garlic. Cheese grate on a fine grater.

4. Fry eggplant circles on both sides in vegetable oil.

5. Mix the cheese with garlic, mayonnaise, and some greens.

6. Put a teaspoon of cheese-garlic mixture on each circle of fried eggplant.

7. Put the circles on a plate, sprinkle with herbs. The appetizer is ready to be served.

Bon Appetit.

A simple recipe for puff pastry rolls involves defrosting the dough first. defrost ready dough can be in the refrigerator, for this it should be taken out of the freezer at night and shifted to the upper shelves. Or you can defrost on the kitchen table in the package.

Ingredients

Cooking

To create a delicious and original snack, you need to put it on kitchen table all ingredients. Puff pastry yeast should be thawed, and then rolled out thinly. The rolled base should be lightly greased with mayonnaise or other similar sauce. Cut the sausage into very thin sticks or grate on the large-mesh side of the grater, grate the cheese too. Pour the grated cheese and sausage over the mayonnaise, after which puff pastry gently roll up.

Cut the prepared roll with a sharp knife into pieces 4-5 cm wide or as desired. Transfer the stuffed rolls to a baking sheet lined with parchment at a distance from each other. In addition, you need to beat well egg in a small container and grease each roll with it.

Cook puff pastries in an oven preheated to 180 degrees Celsius for 20 minutes or until golden brown. Serve chilled as an appetizer or as a separate meal. That's all step by step recipe with photo! Bon Appetit!