What to cook from blue ones quickly and tasty. Such different eggplants

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

Eggplant rolls will be a worthy decoration of the festive table. 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. Soak the little blue bars in salt water, after 15 minutes put them on a 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, ground black 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 and 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.;
spicy pepper(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.

The section contains eggplant recipes, tasty and simple, enjoying well-deserved popularity. That is, those that are now in a special fashion. For example, parmegiano, gratin, sauté, eggplant with mushrooms, Korean style, quick marinated and, of course, a variety of rolls. Each of the recipes is interesting in its own way. Many dishes deserve to take pride of place on the festive table. And important point, all eggplant dishes are very easy to prepare, do not require special culinary experience.

Ragout of zucchini and eggplant and potatoes

Eggplant stew with zucchini, potatoes and bell peppers. Easy to prepare, the recipe is suitable for beginners in the kitchen.

eggplant like mushrooms

The recipe for eggplant disguised as mushrooms is striking in its simplicity and wit. They can be served immediately after cooking or harvested for the winter.

Marinated eggplant stuffed with vegetables

A very interesting eggplant dish: the “blue ones” are baked, then stuffed with a fragrant filling of various vegetables (in our example, pepper) and poured with a fragrant marinade. You can try after six hours.

Ajapsandali in Georgian

When it's eggplant season, don't miss the opportunity to cook Georgian stew, in which the "blue ones" play the main role, combined with a wide variety of vegetables - potatoes, bell peppers, tomatoes and onions, flavored with a generous portion of spices.

Marinated eggplant fast food

A successful and very simple recipe for quick pickled eggplant. You do not need a mountain of different-sized vegetables, only blue ones, dill and garlic. The marinade is made without vinegar, with lemon juice. In my opinion, this is a definite “plus” of the recipe.

How to bake eggplant with tomatoes and cheese

One of the most simple ways cooking eggplant - bake them with cheese and tomatoes. The dish is prepared very quickly - only 20 minutes.

Oven baked eggplant boats

A simple way to stuff eggplants in the form of boats stuffed with minced meat, bell pepper and cheese.

Eggplant rolls with cheese and garlic

Step-by-step instruction how to cook classic eggplant rolls with cheese and garlic. Having mastered this basic recipe, you can twist eggplant rolls with any filling.

Eggplant in tomato for the winter

Delicious eggplant, stewed in a spicy tomato sauce with pepper and garlic, which can not only be closed for the winter, but also cooked as a seasonal dish.

Lecho with eggplant recipe with photo

An appetizer of eggplants, sweet peppers, tomatoes, carrots and onions in a thick sauce, which can be prepared as an independent dish without adding vinegar, or add vinegar and roll up in jars for the winter.

Eggplant in Korean for the winter

Amazing delicious salad from eggplants with sweet peppers, carrots, onions and Korean spices, you can either prepare for the winter or quickly marinate (they will be ready in a day)

Spectacular appetizer of eggplant and sweet peppers on festive table

If you want to make a spectacular vegetable appetizer for the festive table, I recommend this recipe - quick marinated fried eggplants with baked sweet peppers in a sweet and sour garlic marinade.

eggplant gratin

Authentic recipe for Italian eggplant casserole with thick tomato sauce, parmesan cheese and fresh basil.

Marinated eggplant in Korean for the winter

It is believed that eggplant, due to the potassium they contain, has a beneficial effect on the functioning of the heart and normalizes the water-salt metabolism of the body. It is not without reason that in the East they are called vegetables of longevity and are recommended to be eaten regularly by older people. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. What you need if you follow the figure.

But sometimes even the benefit is not an argument. Even today, many housewives consider eggplants to be too capricious: they either turn black or bitter. Although these troubles are easy to avoid.

Soak eggplant in salted water for half an hour before cooking. Then rinse. This will take the bitterness out of the vegetables.
If you are cooking caviar, do not pass the eggplant through a meat grinder and do not cut it with a metal knife. This can give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
So that eggplants do not absorb a lot of fat when frying, pre-scald them with boiling water.
To prevent the flesh from turning black, cook the eggplant over high heat.
If you want the eggplant slices or rounds to stay in shape when cooked, leave the skin on.

Moussaka

jabiru/Depositphotos.com

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

Ingredients:

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

For sauce:

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

Cooking

Let's start with the sauce. Melt the butter in a frying pan and fry the flour in it. In parallel, heat the milk a little (do not boil!). In order for the sauce to turn out without lumps, the milk and the mixture of butter and flour should be about the same temperature. Milk, stirring constantly, pour into the pan to the butter and flour. Salt, add nutmeg. Bring to a boil and then add the grated cheese. We continue to cook, not forgetting to stir until the cheese is melted. Then we remove from the fire. While the mixture is cooling, beat the eggs in a separate bowl. After that, slowly pour them into the sauce, mixing thoroughly. The sauce is ready.

Onions for moussaka should be cut into half rings, peeled from tomatoes and chopped into cubes. Eggplant cut into thin oblong slices (do not forget to soak them in salted water!) And fry in olive oil on both sides. After frying, they should be laid out on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onion and minced meat and cook until the liquid has evaporated. After that, add the tomatoes, salt, pepper and simmer for a few more minutes.

Assemble the moussaka: put the eggplant and minced meat in layers in a baking dish so that the eggplant is on top. Pour sauce over everything and sprinkle with grated cheese. We send it to the oven, heated to 180 ° C, for 30-40 minutes.

caponata

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This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as an independent dish, as well as a side dish and snack.

Ingredients:

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

Cooking

Peel the eggplant, cut into cubes and fry in olive oil. So that the vegetables are not too fatty, they can be lightly doused with boiling water before frying.

In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then add capers there (recall that they can be pickles), olives, wine vinegar and a little bit of olive oil. Simmer all this for about five minutes, after which we add the fried eggplant and tomato paste. Cook for another 7-10 minutes. A couple of minutes before readiness, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. In general, you can do without it, since capers usually give the dish the necessary salinity.

lasagna

Dorothy Puray-Isidro/Ühutterstock.com

This is a variation of a traditional Italian dish where eggplant replaces the dough.

Ingredients:

800 g eggplant;
500 g minced beef;
500 g thick tomato paste;
100 g mozzarella;
100 g parmesan;
100 g breadcrumbs;
2 eggs;
2 tablespoons of water;

Cooking

We clean the eggplant and cut into circles about one and a half centimeters thick. In a bowl, beat the eggs with two tablespoons of water. In a separate bowl, mix grated parmesan, breadcrumbs, salt and pepper. Dip each eggplant round first into the beaten eggs and then into the breadcrumbs and cheese mixture. Lay the eggplant on a greased baking sheet. olive oil. Preheat the oven to 180 ° C and send the eggplants there for 20-25 minutes, until the vegetables acquire a uniform golden crust.

At this time, fry the minced meat in olive oil (if desired, it can be salted and peppered). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.

Put a part of the eggplants in a baking dish, then cover them with tomato-meat sauce, sprinkle with 50 grams of mozzarella and put the eggplants on top again. If the shape is small and there are a lot of fillings, you can make several layers. Sprinkle the remaining mozzarella on top and send it to the oven (200 ° C) for 10-15 minutes (the cheese should melt).

Spaghetti dressing

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Eggplant can not only replace pasta, but also perfectly complement it. For example, they can be used to make vegetable sauce for spaghetti.

Ingredients:

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

Cooking

For this recipe, eggplant must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplant is baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skin from them.

Finely chop the garlic and fry in hot olive oil for two minutes. Then add the diced tomatoes. Simmer until almost all of the liquid has evaporated. At the end of cooking, add the diced eggplant, salt and pepper to taste. Serve with spaghetti on the table. The dish can be sprinkled with chopped basil.

cutlets

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Ingredients:

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

Cooking

We cut off the stalks of the eggplants and cut the eggplants lengthwise to make “boats” (3 eggplants = 6 boats). Do not remove the skin - it will retain the shape of vegetables and the appearance of the dish. We cut the fish and tomatoes into small cubes, if desired, you can first remove the skin from the tomatoes. Finely chop the onion.

Put the eggplant boats on a baking sheet, greased with oil. Inside each of them we put fish, tomatoes, onions and a little bit of butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each serving with grated cheese. We send the eggplants to a well-heated oven for 30-50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.

Grilled eggplant salad

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This simple salad can be made outdoors. It will be a great addition to other meat dishes grilled.

Ingredients:

1 large eggplant;
1 purple onion;
1 avocado;
1 lemon;
rapeseed and olive oil;
1 tablespoon red wine vinegar;
1 teaspoon Dijon mustard;
oregano and parsley;
salt and black ground pepper to taste.

Cooking

Cut the eggplant into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Spray these vegetables with rapeseed oil and until soft. When the eggplant and onion have cooled down a bit, cut them, as well as the peeled avocado into large cubes.

Prepare the dressing in a separate bowl. Combine red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew a little, and then season the salad with it. Salt, pepper, decorate with lemon slices and parsley sprigs.

Sticks in batter

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This is a light summer snack. Eggplant cooked according to this recipe is low-fat, tender on the inside and with a crispy cheese crust on the outside.

Ingredients:

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

Cooking

We cut the eggplant into strips about 3 centimeters thick and fill it with salted water to remove the bitterness. Drying eggplant slices paper towel, put them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic passed through a press). We leave for 5-10 minutes.

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

We put baking paper on a baking sheet and preheat the oven to 200 ° C. Dip each eggplant slice first in the egg and then in the cheese and breadcrumbs mixture and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - they are equally delicious.

Rolls

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There are many variations of eggplant rolls. Some people just fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the easiest cooking option.

Ingredients:

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

Cooking

Cut off the tops of the eggplant and cut into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat with a paper towel. If you prefer roasted vegetables, use the oven.

Pass the garlic through a press, finely chop the greens. All this is mixed with cream cheese (if desired, salt, pepper and add other spices). We spread the cheese mass in a thin layer on the eggplant. We wrap each plate with a roll and fasten it with a toothpick. Spread the rolls on lettuce leaves and sprinkle with chopped walnuts(optional).

Turrets

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This appetizer is easy to prepare and spectacular in appearance. Eggplant turrets, laid out on a large plate and decorated with greenery, are perfect for the festive table.

Ingredients:

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

Cooking

Peeled eggplant cut into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.

In a baking dish, greased with oil, we “build” turrets: an eggplant circle, a tomato circle and a slice of cheese. Garnish each serving with basil sprigs and drizzle with balsamic vinegar. We send all this to the oven (200 ° C) for 15–20 minutes.

Snack "Peacock Tail"

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

Ingredients:

500 g eggplant;
300 g of tomatoes;
200 g cucumbers;
200 g feta cheese;
half a can of olives;
3 tablespoons of sour cream;
2-3 cloves of garlic;
olive oil;
dill;
salt to taste.

Cooking

Cut the eggplant diagonally to make oval slices. Soak in salted water, rinse and dry. After that, lay out on a baking sheet, sprinkle with olive oil and bake for 10-15 minutes at a temperature of 200 ° C.

Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter are smaller in diameter than the former. Cut the pitted olives in half.

On a large oblong plate lay out the eggplant in the shape of a peacock's tail. Lubricate each piece with cheese mass. Then we put on them a mug of tomato and cucumber. Again, a little cheese with garlic, and at the end - half an olive. It should look like the eyes on a peacock's tail.

Heh

Stas_K/Depositphotos.com

Hye is a Korean dish usually made with meat, fish, or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.

Ingredients:

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

Cooking

Eggplant cut into cubes and get rid of the bitterness in the usual way. Then fry them for vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. We spread eggplant, garlic and pepper in layers in a plastic container. Sprinkle with vinegar, sprinkle with a little paprika, and repeat the layers until the container is full. The amount of pepper, garlic, paprika and vinegar vary to your taste. If you do not like spicy, add these ingredients to a minimum. We cover the filled container with a lid and put it in the refrigerator for a day.

Eggplants open up scope for culinary imagination: the list of dishes from them can be continued for a long time. We encourage you to do so in the comments. Write if you like eggplant and share your signature recipes.

But sometimes even the benefit is not an argument. Even today, many housewives consider eggplants to be too capricious: they either turn black or bitter. Although these troubles are easy to avoid.

Soak eggplant in salted water for half an hour before cooking. Then rinse. This will take the bitterness out of the vegetables.
If you are cooking caviar, do not pass the eggplant through a meat grinder and do not cut it with a metal knife. This can give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
So that eggplants do not absorb a lot of fat when frying, pre-scald them with boiling water.
To prevent the flesh from turning black, cook the eggplant over high heat.
If you want the eggplant slices or rounds to stay in shape when cooked, leave the skin on.

Moussaka

jabiru/Depositphotos.com

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

Ingredients:

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

For sauce:

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

Cooking

caponata

fanfon/depositphotos.com

This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as an independent dish, as well as a side dish and snack.

Ingredients:

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

Cooking

Peel the eggplant, cut into cubes and fry in olive oil. So that the vegetables are not too fatty, they can be lightly doused with boiling water before frying.

In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then we add capers there (recall that they can be pickled cucumbers), olives, wine vinegar and a little bit of olive oil. Simmer all this for about five minutes, after which we add the fried eggplant and tomato paste. Cook for another 7-10 minutes. A couple of minutes before readiness, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. In general, you can do without it, since capers usually give the dish the necessary salinity.

lasagna

Dorothy Puray-Isidro/Ühutterstock.com

This is a variation of a traditional Italian dish where eggplant replaces the dough.

Ingredients:

800 g eggplant;
500 g minced beef;
500 g thick tomato paste;
100 g mozzarella;
100 g parmesan;
100 g breadcrumbs;
2 eggs;
2 tablespoons of water;

Cooking

We clean the eggplant and cut into circles about one and a half centimeters thick. In a bowl, beat the eggs with two tablespoons of water. In a separate bowl, mix grated parmesan, breadcrumbs, salt and pepper. Dip each eggplant round first into the beaten eggs and then into the breadcrumbs and cheese mixture. Lay the eggplant on a baking sheet greased with olive oil. Preheat the oven to 180 ° C and send the eggplants there for 20-25 minutes, until the vegetables acquire a uniform golden crust.

Spaghetti dressing

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Eggplant can not only replace pasta, but also perfectly complement it. For example, they can be used to make vegetable sauce for spaghetti.

Ingredients:

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

Cooking

cutlets

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Ingredients:

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

Cooking

Grilled eggplant salad

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This simple salad can be made outdoors. It will be an excellent addition to other grilled meat dishes.

Ingredients:

1 large eggplant;
1 purple onion;
1 avocado;
1 lemon;
rapeseed and olive oil;
1 tablespoon red wine vinegar;
1 teaspoon Dijon mustard;
oregano and parsley;
salt and black ground pepper to taste.

Cooking

Sticks in batter

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This is a light summer snack. Eggplant cooked according to this recipe is low-fat, tender on the inside and with a crispy cheese crust on the outside.

Ingredients:

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

Cooking

We cut the eggplant into strips about 3 centimeters thick and fill it with salted water to remove the bitterness. After drying the eggplant slices on a paper towel, put them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic passed through a press). We leave for 5-10 minutes.

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

Rolls

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Ingredients:

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

Cooking

Pass the garlic through a press, finely chop the greens. All this is mixed with cream cheese (if desired, salt, pepper and add other spices). We spread the cheese mass in a thin layer on the eggplant. We wrap each plate with a roll and fasten it with a toothpick. We spread the rolls on lettuce leaves and sprinkle with chopped walnuts (optional).

Turrets

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This appetizer is easy to prepare and spectacular in appearance. Eggplant turrets, laid out on a large plate and decorated with greenery, are perfect for the festive table.

Ingredients:

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

Cooking

Snack "Peacock Tail"

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

Ingredients:

500 g eggplant;
300 g of tomatoes;
200 g cucumbers;
200 g feta cheese;
half a can of olives;
3 tablespoons of sour cream;
2-3 cloves of garlic;
olive oil;
dill;
salt to taste.

Cooking

Heh

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Hye is a Korean dish usually made with meat, fish, or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.

Ingredients:

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

Cooking

We cut the eggplant into cubes and get rid of the bitterness in the usual way. After that, fry them in vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. We spread eggplant, garlic and pepper in layers in a plastic container. Sprinkle with vinegar, sprinkle with a little paprika, and repeat the layers until the container is full. The amount of pepper, garlic, paprika and vinegar vary to your taste. If you do not like spicy, add these ingredients to a minimum. We cover the filled container with a lid and put it in the refrigerator for a day.

Eggplant dishes are very popular in many countries of the world. How to cook blue ones so that it is tasty and healthy for the body, you will learn from this collection of recipes with detailed description preparations and photos.

blue rolls

Recipes for eggplant dishes are diverse: from the simplest snack to a culinary masterpiece. Rolls prepared in this way are a hearty snack, one serving of which contains only 189 kcal and is prepared in just half an hour. For this appetizer for 4 people, you will need:

550 g eggplant;
30 g mustard;
1/2 cup Provence;
1 small head of garlic;
300 g of tomatoes;
refined Olena for frying;
salt, herbs.

Step by step description of cooking:

We cut the blue ones lengthwise into thin slices, add and hold for 15 minutes. Drain the resulting juice.
Fry them in well-heated fat until golden and leave to cool.
Washed and dried tomatoes cut into slices.
Mix mayonnaise with grated garlic, chopped herbs and mustard.
We take a cooled slice, grease it with mayonnaise, put a tomato slice and wrap it with a roll. If desired, you can diversify this dish and add hard cheese to the filling.
This simple blue dish is served on a common large plate, garnished with a sprig of parsley.

Boats stuffed with vegetables

This is a fairly simple meal with an energy value of 150 kcal per 100 g. Based on 4 servings, you need to take:

blue ones - 700 g;
onion - 350 g;
carrots - 300 g;
boiled eggs - 4 pcs.;
dill, parsley, cilantro - 1 good bunch;
garlic - a large head;
Oleina odorless for frying;
salt pepper.

For sour cream sauce with tomato:

sour cream - 400 ml;
flour - 60 g;
meat broth or water - 200 ml;
tomato puree -100 g.

Cooking instructions:

We divide the blue ones in half lengthwise, remove the seeds and add them. When they start up the juice, rinse and get rid of droplets of moisture.
Let's prepare the filling. We chop the onion, and three carrots on a grater. Put in a saucepan with well-heated oil and reduce the temperature. Pour the finely chopped garlic and simmer for about 7 minutes. Stir the chopped eggs and herbs into the resulting mass. This Georgian eggplant dish is quite spicy, but you can make it softer if you reduce the amount of spicy ingredient.
Fill each slice with minced meat and place on a greased baking sheet. Pour in a little water and bake in the oven at 180 degrees for about half an hour.
While they are baking, we will make the creamy tomato sauce. Pass the flour, cool and dilute with a few tablespoons of cold broth. Boil the remaining broth and pour in the flour mixture. Boil and add sour cream and mashed potatoes. Mix well and refrigerate.
Ready stuffed blue ones will be very tasty with sauce and chopped greens.

Moussaka in Greek

Classic Greek moussaka is made with lamb cream sauce and vegetables. 1 serving contains 450 kcal. For 8 people you will need:

1 kg blue;
450 g of tomatoes;
650 g lamb fillet;
1 large onion;
2 garlic cloves;
1 glass of semi-dry white wine;
50 g of spread;
500 ml cream;
60 g flour;
70 g of cheese;
fat for frying;
cumin, ground paprika, chili pepper, salt.

We cut blue ones into long slices 10 mm thick. We add salt and wait until the liquid with bitterness comes off them. Pour the tomatoes with boiling water and remove the skin from them, take out the seeds with a spoon and crumble into cubes.
Finely chop the meat. Chop the onion and garlic. Pour a little fat into a deep frying pan and fry them a little in it.
Add meat there and fry it for ten minutes. Pour in the wine and simmer until the liquid has evaporated, do not forget to stir. Add tomatoes, sprinkle with seasonings and keep for half an hour on low heat. We set aside the finished mass to cool.
At this time, prepare the sauce. Melt the spread in a saucepan, add flour to it and lightly fry. Then add cream and cook over medium heat until thickened.
We fry the blue ones in heated fat, putting them on parchment paper to get rid of excess fat.
We take a deep refractory form. We cover its bottom and sides with fried blue ones. Next, fill it, alternating layers of meat and sauce. Sprinkle the top with cheese and cover with the remaining slices.
Bake for about half an hour at 180 degrees. Put the finished moussaka on a wide plate, you can decorate with basil. When serving, divide it into pieces.

Layered vegetable pie

You can cook very appetizing dietary dishes from eggplants. Try this healthy and unusual cake. The energy value of 1 serving is only 190 kcal. Ingredients for 6 people:

5 blue;
400 g of tomatoes;
350 g mozzarella;
1 onion;
1 clove of garlic;
100 g of hard cheese;
50 ml of olive oil;
basil leaves;
salt.

Cooking scheme:

We make circles from eggplants, no more than 5 mm thick, sprinkle with salt and set aside.
Wash and clean vegetables. Cut the onion into rings and fry. We remove the skin from the tomatoes, chop the garlic very finely. We mix them in a pan and cook for about 20 minutes. This will be a tomato watering, thanks to which the cake will be juicy.
We wash the blue circles, blot with a napkin and fry in very hot olive oil.
We coat the refractory form with fat. Lay out vegetable circles, watering and pieces of mozzarella in layers. Top with grated cheese and basil. Bake at 180 degrees for about a quarter of an hour.

Sandwiches with cheese

This is a fairly quick and original dish with a calorie content of 350 kcal in 1 serving. Ingredients for 4 persons:

2 blue ones;
1 large tomato;
150 g of well melting cheese;
2 eggs;
finely ground crackers;
odorless oil for frying;
sprigs of parsley or basil leaves;
pepper, salt.

Cooking scheme:

Cut the eggplant into circles, add salt and let them stand for a while. Drain the resulting liquid, wash and dry.
Cut the tomato and cheese into thin slices. They will be the stuffing.
Whisk the eggs with salt and pepper.
We form sandwiches from the circles, placing the filling between them, breading them in the egg and breadcrumbs.
Fry them until golden on both sides. It is better to eat them hot, so that the layer stretches pleasantly.

Appetizing stew

Despite all the variety of goodies from the blue ones, a favorite in the summer is a stew of zucchini and eggplant. There are only 300 calories in 1 serving. Required Ingredients:

3 eggplants;
4 tomatoes;
1 zucchini;
3 pods of multi-colored bell pepper;
2 branches of celery;
2 large onion heads;
2 cloves of garlic;
100 ml of odorless oil;
125 ml dry white wine;
250 ml of broth or water;
bay leaf, ground paprika, salt;
a bunch of parsley and basil.

Cooking:

We cut the zucchini, pepper and celery into thin strips, and the remaining vegetables into large cubes.
Take a frying pan with high sides, pour oil into it and heat it up. Chop the onion and garlic and fry in it. We also add the remaining products, spices, aromatic herbs and wine there. Boil everything together for 5 minutes.
Pour in the broth and keep on low heat until cooked.

We told you just a few ways to prepare this simple vegetable. But even these recipes are enough to pamper your loved ones and friends with delicious and healthy food.