Low-calorie vegetable - to help those losing weight! Eggplant in a double boiler. Eggplant or eggplant how right? 5 eggplant or eggplant how to do it

02.03.2021 Cakes

Proper nutrition is an integral part of a healthy lifestyle. Thanks to dietary food, you can not only strengthen your own health, but also bring your weight back to normal. Many people believe that while losing weight, all delicious dishes are prohibited. But this is not the case! For example, eggplant cooked in a double boiler is not only tasty and healthy, but also a low-calorie dish.

Healthy vegetable

Steamed eggplant is a good daily meal. This cooking method allows you to preserve the maximum amount of nutrients in vegetables, their shape, color, natural aroma and taste. Plus, you don't need to add oil or fat to the dish when steaming, so the food will be less nutritious.

Steamed eggplants can be eaten on any diet, they will not harm the figure, since these vegetables contain only 24 calories per 100 g of edible part. Eggplant contains 1.01 g of protein, 5.7 g of carbohydrates and only 0.19 g of fat.

The vegetable also contains:

sugar - 2.35 g;
monounsaturated fats - 0.016 g;
saturated fat - 0.034 g;
polyunsaturated fats - 0.076 g;
fiber - 3.4 g;
water - 91 g.

The composition contains vitamins (in mg):

A - 0.3;
PP - 0.6;
B2 - 0.005;
B9 - 0.18;
B1 - 0.1;
E - 0.1;
B6 - 0.2;
C - 5.

Eggplant also contains trace elements (in mg):

iron - 0.4;
iodine - 0.02;
manganese - 0.21;
zinc - 0.29;
fluorine - 14 μg;
aluminum - 14 mcg;

The composition also contains macronutrients:

magnesium - 9 mg;
calcium - 15 mg;
potassium - 238 mg;
sodium - 6 mg;
phosphorus - 34 mg.

Eggplants help to remove toxins and toxins from the body, normalize, improve the work of the biliary tract and liver.

The best recipes with photos

For cooking, you should choose fresh vegetables that do not have traces of spoilage and rot. Before starting cooking, they are thoroughly washed under running warm water, and then dried. Steamed eggplants can be served on their own or as a side dish. They are great for serving as well as for daily use.

"Classical"

To prepare this dish you will need:

eggplant - 3 pcs.;
tomatoes - 3 pcs.;
cheese - 120 g;
garlic - 4-5 cloves;
ground black pepper;
salt;
finely chopped greens.

The dish is prepared very simply - the eggplants are cut into rings 1 cm thick, the tomatoes are also cut into rings 0.5 cm thick. The eggplants are sprinkled with pepper and salt, thinly chopped garlic is placed on top and covered with a tomato ring.

A small piece of cheese is placed on top of the vegetables and the prepared food is placed in a double boiler for half an hour. During this time, the cheese will melt and saturate the vegetables with its aroma, so the eggplants will turn out to be very tasty. Put the finished dish on plates and sprinkle with herbs.

Advice! This dish does not need to be salted - the cheese contains enough salt.

"Dietary"

This dish requires:

eggplant - 2 pcs.;
salt;
greens;
bell pepper - 1 pc.

The cooking process begins with the preparation of eggplants - they are washed, peeled, cut into cubes, salted and left for 20-40 minutes. At this time, the peppers are cut into small pieces and the herbs are chopped.

After half an hour, the moisture released from the vegetables is manually squeezed out, the eggplants are mixed with pepper, sprinkled with herbs and the mixture is placed in a double boiler for 20 minutes. The finished dish is served with natural yoghurt.

Important! This dish is ideal for consumption on fasting days - it contains a minimum of calories, but it provides a long feeling of fullness.

Boats

This dish contains:

ham;
cottage cheese;
eggplant;
salt;
spices.

The cooking process is simple - the vegetables are cut in half lengthwise, the core is removed from them so that the walls are 0.5-0.7 cm thick.The eggplant pulp, onions and ham are cut into cubes and fried for 10 minutes without adding oil.

The finished mass is mixed with cottage cheese and placed in prepared eggplants. The stuffed boats are placed in a double boiler for 25 minutes, after this time the dish will be ready and can be served.

Advice! The dish will taste better if it is sprinkled with grated cheese, finely chopped garlic and herbs immediately after cooking.

Rolls "Peerless"

To prepare this dish, you need a minimum of ingredients:

2 eggplants;
2 tomatoes;
natural yogurt without additives;
garlic and herbs to taste.

Now a large percentage of people do not know how to correctly inflect the plural noun "eggplant". All dictionary authors have their own opinions on this matter. Let's analyze this situation and decide how to speak and write correctly in this case.

First, eggplant is not a native Russian word, it was borrowed from the Turkish language. For foreign words are admissible as the form "eggplant" and "Eggplant" .

There is a rule according to which masculine vegetables have endings -ow or –Ev... Using this rule, it is possible to justify the spelling of this form of the word.

What dictionaries talk about

The creators of different vocabularies have opposite points of view on this issue.
S. A. Kuznetsov condemns the form "eggplant" in the plural and genitive. The form is considered colloquial, and the "eggplant" form is correct.
D. N. Ushakov, on the contrary, considers the "eggplant" form to be the only correct form.
SI Ozhegov also considers the type of "eggplants" to be correct and correct.

Aesthetics on offer

Many people think that it is necessary to use an option that fits more harmoniously into the proposal. The form is selected taking into account the words in the sentence.

Examples of

1. The woman was carrying several kilograms of eggplant.
2. The man took many kilograms of eggplants.
3. The sellers did not have so many kilograms of eggplants in stock.
4. Will you find seven kilograms of eggplant?

Conversational view

The word came from a foreign language, and for a long time it was unusual. The people left the noun in the plural genitive in its original form, that is, "eggplant". This form is still valid for colloquial speech. Despite the fact that half of the dictionaries recognize this particular form as correct, it is permissible and possible only in ordinary conversation.

Written form

For the strict, formal literary form, this word is used with the ending - s. This is recognized as a more undistorted option. In Russian, there is a special rule about the end –Ow and –Ev.
Despite clearly established rules, some people continue to use the type of word that is more literate for them. There are people who question the correctness of using these nouns in the text, which is not surprising, because this is a foreign word and one cannot be sure how to pronounce it correctly.

If you are having an informal conversation, it is permissible to say both "eggplant" and "eggplant". Someone can hear such phrases: "no eggplant", "a lot of eggplant", but as we already understood, "eggplant" is a noun from the Turkish language, therefore, colloquially it can end in –ов and –an.
In writing, you still need to write "eggplants" so that there are no various accusations. An impressive number of dictionary compilers support this particular version.

As we already understood earlier, it is more competent to use exactly the form that fits better into the proposal. Even if it is wrong from the point of view of philologists, it will look harmonious in the text.

Finally, I would like to note that many people, even those who are well versed in the Russian language, for example, the authors of vocabulary, can be mistaken and mistaken, although their point of view is often considered authoritative. They can take into account one rule, but not take into account another, and these people quite often do not support their opinion.
For example, in dictionaries, to which people are often referred, the correct form, from the point of view of the compiler, is simply written. That's why "eggplant" and "Eggplant" can be considered the correct form.

It is believed that eggplants, due to the potassium they contain, have a beneficial effect on the work of the heart and normalize the body's water-salt metabolism. It is not for nothing that in the East they are called longevity vegetables and are recommended to eat regularly for the elderly. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. In doing so, they help cleanse the intestines. What you need if you follow the figure.

But sometimes even the benefit is not an argument. Many housewives even nowadays consider eggplants too capricious: they turn black, then they taste bitter. Although these troubles are easy to avoid.

Soak the eggplant in salted water for half an hour before cooking. Then rinse. So the bitterness will go away from the vegetables.
If you are cooking caviar, do not mince the eggplants or use a metal knife. This can give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
To prevent eggplants from absorbing a lot of fat when frying, first scald them with boiling water.
To prevent the flesh from blackening, cook the eggplant over high heat.
If you want the eggplant wedges or mugs to stay in shape during cooking, do not peel them off.

Moussaka

jabiru / Depositphotos.com

This is a traditional for the Balkans and the Middle East dish of eggplant and minced meat. 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 dry white wine;
olive oil for frying;
salt and pepper to taste.

For the sauce:

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

Preparation

Let's start with the sauce. Melt the butter in a frying pan and fry the flour in it. At the same time, we heat the milk a little (do not boil it!). To make the sauce lump-free, the milk and the butter and flour mixture should be at about the same temperature. Pour milk, stirring constantly, into the pan to 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, stirring thoroughly. The sauce is ready.

Cut the onions for moussaka into half rings, remove the skin from the tomatoes and chop them into cubes. Cut the eggplants into thin oblong slices (don't 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 the wine into the onion and minced meat and cook until the liquid evaporates. After that, add the tomatoes, salt, pepper and simmer for a few more minutes.

Putting the moussaka: put eggplants and minced meat in layers in a baking dish so that there are eggplants on top. Fill everything with sauce and sprinkle with grated cheese. We send it to the oven, preheated to 180 ° C, for 30-40 minutes.

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 a snack.

Ingredients:

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

Preparation

Peel the eggplants, cut into cubes and fry in olive oil. To prevent vegetables from being too greasy, you can lightly pour boiling water over them before frying.

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

Lasagna

Dorothy Puray-Isidro / Ыhutterstock.com

This is a variation on 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 bread crumbs;
2 eggs;
2 tablespoons of water;

Preparation

We clean the eggplants and cut them into circles about one and a half centimeters thick. In a bowl, beat eggs with two tablespoons of water. In a separate bowl, mix the grated parmesan, bread crumbs, salt and pepper. Dip each round of eggplant, first in beaten eggs, and then in a mixture of crackers and cheese. Put the eggplants 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.

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

Put some 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 is a lot of filling, you can make several layers. Sprinkle the remaining mozzarella on top and put it in the oven (200 ° C) for 10-15 minutes (the cheese should melt).

Spaghetti dressing

finaeva_i / Shutterstock.com

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

Ingredients:

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

Preparation

For this recipe, the eggplants must first be baked in the oven. This will take about an hour to soften the vegetables. While the eggplant is baking, boil the spaghetti. After removing the eggplants from the oven, let them cool slightly, and then carefully peel them off.

Finely chop the garlic and fry in hot olive oil for two minutes. Then add the tomatoes cut into large cubes. Simmer until almost all the liquid has evaporated. At the end of cooking, add the diced eggplant, salt and pepper to taste. Serve with spaghetti. Sprinkle the dish with chopped basil.

Cutlets

Nataliya Arzamasova / Shutterstock.com

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.

Preparation

Cut off the stalks of eggplants and cut the eggplants lengthwise to form “boats” (3 eggplants = 6 boats). Do not remove the peel - it will retain the shape of the vegetables and the appearance of the dish. 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 greased baking sheet. Put fish, tomatoes, onions and a little butter inside each of them. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each portion 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 flesh from the walls of the eggplant.

Grilled eggplant salad

www.foodnetwork.com

This simple salad can be made outdoors. It will be a great 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 pepper to taste.

Preparation

Cut the eggplants into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Sprinkle these vegetables with rapeseed oil and until soft. When the eggplants and onions have cooled slightly, cut them and 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 wedges and parsley sprigs.

Batter sticks

Tatiana Vorona / Shutterstock.com

This is a light summer snack. Eggplants prepared according to this recipe are lean, 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 bread crumbs;
3-4 cloves of garlic;
olive oil;
salt, black pepper, paprika and turmeric to taste.

Preparation

Cut the eggplants into strips about 3 centimeters thick and fill 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, rub the cheese and mix it with bread crumbs. Beat the egg in a separate bowl.

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

Rolls

Shebeko / Shutterstock.com

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

Preparation

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

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

Turrets

KaterynaSednieva / Depositphotos.com

This appetizer is easy to prepare and eye-catching. Eggplant turrets, laid out on a large plate and decorated with herbs, are perfect for a festive table.

Ingredients:

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

Preparation

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

In a greased baking dish, "build" turrets: a circle of eggplant, a circle of tomato and a slice of cheese. Decorate each portion with basil sprigs and sprinkle with balsamic vinegar. We send all this to the oven (200 ° С) for 15–20 minutes.

Peacock Tail Snack

rutxt.ru

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 eagerly.

Ingredients:

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

Preparation

Cut the eggplants obliquely to make oval slices. Soak in salted water, rinse and dry. Then put it on a baking sheet, sprinkle with olive oil and bake for 10-15 minutes at 200 ° C.

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

Put the eggplants in the shape of a peacock's tail on a large oblong plate. We grease each piece with cheese mass. Then put a mug of tomato and cucumber on them. A little cheese and garlic again, and in 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 eggplant;
100 g paprika;
1 hot chilli pepper;
7-8 cloves of garlic;
2 tablespoons of vegetable oil;
vinegar.

Preparation

Cut the eggplants into cubes and get rid of the bitterness in the usual way. After that, fry them in vegetable oil. Cut hot peppers into thin rings and chop (not too finely) the garlic. Put eggplant, garlic and pepper in layers in a plastic container. Sprinkle with vinegar, sprinkle a little with paprika and repeat layers until the container is full. The amount of pepper, garlic, paprika and vinegar can be varied to your taste. If you don't like spicy, add these ingredients to a minimum. Cover the filled container with a lid and put it in the refrigerator for a day.

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

Rarely, who cooks eggplants for a couple, but in vain - the famous cook thinks. Jamie Oliver agrees that "steamed eggplant" clearly does not sound very appetizing, but he says with confidence that this dish actually turns out to be much tastier than by ear. Typically, these vegetables are fried or baked, while saturating the eggplant with as much oil as possible. If, however, steam eggplants, then they will certainly become light, tender and soft. This means that every gourmet will be able to consume absolutely any amount of eggplant without fear of eating a large number of calories, because steamed products do not contain oils! There are many varieties of eggplant - purple, white, round and long, Jamie recommends trying them all!

The recipe is taken from

Jamie's Kitchen

TO BUY A BOOK

1 First, boil some water in a saucepan. Cut the eggplants in half along the length, moving the blanks into the double boiler so that the eggplants are in the cut-up position. Cook for 10 minutes to see if the slice is ready by squeezing gently with your index and middle fingers. If it becomes soft, the eggplant is ready!

3 Now make the sauce by mixing all the ingredients together. When doing this, do not forget to coarsely chop the coriander, basil and mint.

4 Season the eggplants while they are warm. Cut each slice into 1/2-inch pieces, transfer to a bowl, shake and pour over the dressing. This dish can be immediately served on the table as a side dish for any fish or salad.

How to properly eggplant in or eggplant (r.p. pln.)

Both options are correct, however it is preferable: eggplant in.


	Question No. 285208

Good day! How to do it correctly: "the eggplant color is trending" or "the eggplant color is trending". Thank you in advance! I also ask you to clarify the rules for using these adjectives.