Eggplant - versatile vegetable, from which you can make various salads and appetizers, and even casseroles. In this article, we will present you with several recipes for simple and affordable dishes based on the aforementioned product.

Greek eggplants, moussaka and manzans - almost everyone can make such delicious and savory snacks on their own. But for this you will have to stock up not only with patience, but also with all the necessary components. Which ones, we will tell you a little further.

Making classic eggplants in Greek

The presented recipe is ideal for vegetable lovers. Cooking method delicious snacks from eggplant with herbs and vegetables is available both at home and outdoors.

It is advisable to make Greek eggplants during the harvest season. This is the only way you can save money and prepare a juicy snack without spending a lot of money.

Using young eggplants and fleshy tomatoes, you will definitely get juicy and hearty dish... It can be served as a main meal, as a side dish or as an appetizer.

So how are eggplants cooked in Greek? Recipes for such a dish may involve the use of different components. but classic way its preparation requires the use of:

• young medium-sized eggplant - 2 pcs.;
• large sweet onions - one head;
• large fleshy tomatoes - 3 pcs.;
• olive oil without aroma - apply according to your taste;
• white wheat flour - 1/3 cup;
• salt of sea, black pepper - use according to your taste;
• fresh greens - apply at your discretion.

Processing vegetables

Before making eggplants in Greek, all the vegetables listed above should be thoroughly processed.

Young eggplants are washed thoroughly, cut into circles about 5 mm thick, and then put in a bowl and generously seasoned with salt. In this form, the product is left for 10-20 minutes, after which it is thoroughly washed and dried. This is done so that the eggplants lose their inherent bitterness, become more tasty and tender.

As for the onions and large tomatoes, they are also washed and chopped into small cubes.

Heat treatment process

You can cook such a snack different ways... Some cooks prefer, however, we decided to fry them in a pan. For this, a saucepan with olive oil strongly heat up, and then lay out the eggplant circles one by one. To make the vegetables evenly fried and become as appetizing as possible, it is recommended to pre-roll them in wheat flour.

Once the eggplants are browned, they are removed and placed on a large plate. At this time, put in a pan with the rest of the oil onion and fry it until transparent. Next, chopped tomatoes are added to it and the fire is immediately set to the minimum value. In this one should be stewed for about 10 minutes, until the sauce acquires the consistency it needs. It can be thick or runny (if you prefer).

In the process of stewing products, pepper, salt and other spices must be added to them.

How to present for dinner?

To serve such a dish to the table, the fried eggplants are laid out on a flat plate (in 1 or 2 layers), and placed on top tomato sauce with fried onions. Finally, sprinkle all the ingredients large quantity fresh herbs. In this form, delicious is presented to the table along with a slice of bread.

Moussaka in Greek with eggplant: a recipe

Moussaka is a traditional dish residents of the Middle East and the Balkans. It consists of several layers: eggplant, lamb, tomatoes and béchamel sauce. Potatoes, zucchini and mushrooms are also often added to moussaka.

In Arab countries, this dish is served on the table in the form cold appetizer... However, you can use it as a complete meal as well.

What foods should you stock up to make a delicious and juicy Greek moussaka with eggplant? The recipe for this Mediterranean dish requires the use of:

• medium-sized potatoes - 3 pcs.;
• young eggplant, not very large - 2 pcs.;
• minced lamb (you can also use beef) - 300 g;
• fleshy tomatoes - 1 pc. (can be replaced with 2 large spoons of tomato paste);
• hard cheese - 200 g;
• sweet red pepper (bulgarian) - 1 pc.;
• onion - 1 pc. in minced meat and the same amount for pouring;
• mixtures of fresh herbs - apply to your liking (mint, parsley, oregano, etc.);
• ready-made Bechamel sauce - 400 ml;
• olive oil without aroma - optional;
• sea ​​salt, allspice and other spices - use according to your taste.

Preparing the components

How is moussaka prepared in Greek with eggplant? To begin with, all vegetables are processed. Eggplants are thoroughly washed and cut into 10 mm thick slices. Then they are sprinkled with salt, left aside for 20 minutes, thoroughly washed and dried.

In addition to eggplant, other components are also carefully processed. Peel the potatoes and cut them into thin slices (no more than 5 mm). The bulbs are peeled and diced. As for the sweet pepper, the seeds and stalk are removed from it, and then cut into small pieces.

Lamb mince is also prepared separately. Salt it, pepper it, add onion gruel and mix it well.

Frying ingredients

How should you cook in Greek? First you need to fry all the ingredients. To do this, a frying pan with vegetable oil is highly heated, and then put potato circles into it. Sprinkle them with a small amount of salt, the vegetables are fried on both sides until reddened. Next, the circles are carefully removed and laid out in a deep heat-resistant form as the first layer.

After processing the potatoes, place onions in the same pan and fry them until transparent. Then pepper is added to it and cooked for about 5 minutes more. Finally, mince mutton and chopped tomatoes (tomato paste) are placed in a saucepan.

After mixing the components, they are salted and pepper, after which they are stewed under the lid for about ¼ hour. Next, add fresh herbs to the ingredients and lay them on top of the potatoes.

Having laid out two layers of moussaka in a heat-resistant form, you should start preparing the third. Eggplant will serve as it. They are fried on both sides in a pan, and then spread over the main course.

Baking process and serving

How is the casserole prepared? Eggplant in Greek is poured with Bechamel sauce, sprinkled with grated cheese and immediately sent to the oven. At a temperature of 200 degrees, the dish is cooked for about 50 minutes.

After the specified time, the moussaka is taken out and left at room temperature for 20-40 minutes. Then it is cut and presented to family members along with a piece of bread.

Making a delicious stuffed dish "Manzana"

"Manzans" - stuffed eggplant in Greek. Preparing such a dish is easy and simple. On the way out you will get very tasty and savory appetizer, which can be safely served even for a festive feast.

So how do you make Manzans? Greek stuffed eggplant requires the use of the following foods:

We process the ingredients

Before making the Greek-style stuffed eggplant, wash the main vegetable thoroughly and then pierce it with a toothpick in several places. Then they are laid out in a deep bowl, filled with water and salted.

Bringing the liquid to a boil, the eggplants are boiled for about five minutes. Then they are laid out in a colander, an incision is made along, but not completely, and put under oppression. In this form, vegetables are kept until they lose all moisture. In the meantime, other products are being processed.

The carrots are peeled and grated on Parsley and the garlic is finely chopped with a knife and then mixed with the carrots.

We form the dish and serve it to the table

After the eggplants have lost all moisture, they are taken out of the oppression, salted a little inside and stuffed with previously prepared vegetable mixture... Then they are folded into an enamel saucepan and poured with cold boiled brine, which is made from the above components.

In this form, the dish is left in a warm, but not hot, room for two or three days. During this time, it should turn sour a little.

Over time, the finished eggplants are dipped in a hot vegetable oil and immediately put in small sterilized jars. At the same time, the vegetables are tamped a little, but not crumpled.

After adding oil to the neck, the containers are rolled up with boiled lids. In this form, they are left at room temperature for 1 or 2 days. After this time, a tasty and aromatic snack is removed to the pantry or underground. You can consume it in 1-2 weeks. Although some housewives prefer to keep such a yummy until the onset of the winter season.

Greek stuffed eggplant should be eaten cold along with a slice of bread. By the way, some culinary experts add such an appetizer to various goulash and even soups.

Let's summarize

Now you know how you can use a delicious and meaty vegetable like eggplant. In addition to the recipes described, this product is also used to prepare other snacks and dishes. For example, eggplant caviar is very tasty from it. To prepare it, vegetables are chopped in a meat grinder and boiled on the stove with the addition of various spices.

Today we have prepared for you a very unusual recipe cooking eggplants - manzans. These Greek-style stuffed eggplants won't leave you indifferent!

Ingredients for cooking:

• Eggplant - 3 kg;
• Carrots - 1 kg;
• Bulgarian pepper - 400 g;
• Parsley - 100 g;
• Garlic - 100 g;
• Salt to taste;

Cooking steps:

1. Wash the eggplants and cut off the stem. Make an incision in the middle and boil until tender. Cool in cold water, lay on a board or baking sheet in rows and press down with another board on which you want to put the load. This is done so that excess juice comes out of the eggplant.
2. While the eggplant is under load, prepare the filling. Sodium carrots on a coarse grater and carcasses in a cauldron in heated oil on high fire 5-10 minutes. Let the filling cool.
3. Cut the bell peppers into strips, and chop the garlic by hand, with a crushing machine or in a blender. Chop the parsley, salt and mix well.
4. Stuff the eggplant filling tightly in a saucepan, bucket, or keg. Cover and place the load on top.
5. After 3 days, put in jars and close with nylon lids.

If you love eggplants, be sure to prepare manzans for the winter so that you can enjoy your favorite vegetable even in cold weather, and even with such a delicious filling!

A Greek eggplant appetizer for the winter will delight lovers of spicy pickled vegetables. In order for guests and family to like these vegetables, you need to learn how to cook them properly. Canned snack fits perfectly in the cold season on dining table... It can also be served on a holiday as a separate original salad... On various sites on the Internet, you can watch video recipes about the rules for preparing this salad.

Eggplant in Greek for the winter is a truly royal recipe. Photos and videos can be viewed on the website. At first glance, it is very complex, but in fact it includes very simple products and it's easy to cook.

For one small jar, you need to take two medium eggplants. Rinse them off, cut off spots, holes and imperfections in the skin. Vegetables should be of the first freshness.

In addition to eggplant, add:

1. One bell pepper;
2. Carrot;
3. Two onions;
4. Garlic 3-4 heads;
5. Bay leaf;
6. Peppercorns;
7. Vegetable oil 50 grams;
8. Sugar and salt to taste, about a tablespoon;
9. Condiments: curry, paprika, coriander, black pepper, white pepper;
10. Herbs: basil, thyme, cilantro, parsley, celery.
11. Two tomatoes.

You can take any greens to taste. You can do without it altogether. But it adds flavor and spice. Salt, sugar and seasoning are added to taste. To keep the appetizer well, you need to add a little ordinary table vinegar.

How to cook step by step

An eggplant snack should be prepared in one go. It is important not to confuse anything here, and follow the recipe in the photo and video.

They select the highest quality vegetables without rot and disease. They wash and dry them. Peel carrots and onions. Divide the garlic into teeth.

Eggplants are cut into circles or strips, as you like. Carrots, onions and garlic are cut into small cubes. Diced pepper with tomatoes.

Take out a frying pan or saucepan, start cooking. Lay out the vegetables. Add oil, vinegar, sugar and salt. Simmer for a few minutes after boiling.

Tomatoes are added at the end, along with seasonings and herbs. This appetizer is considered spicy, so you can not spare the garlic and hot pepper... Stew for about ten minutes under a tightly closed lid. Then, put the salad on low heat, cook on for another ten minutes. The mixture should not gurgle, just simmer quietly.

Lids and jars should be prepared in advance. They are sterilized, washed in hot water, and scalded with steam hot. Then they are dried and allowed to drain.

A warm snack is placed in jars. If something remains, you can eat it on the same day. The rest is rolled up, screwed up, turned over with the lids down until it cools completely. It is better to store the snack in the cellar or in the refrigerator. You can eat in a couple of months, but many open it to feast on before.

Important Rules for a Real Greek Snack

Cooking real Greek eggplants for the winter is an art. The recipe video shows that the vegetables are all cut quite large. This is a bit out of the box for Russian snacks. It is no coincidence that it was called Greek.

After all, it is in Greece that all vegetables are very much loved and appreciated, like in no other country. Moreover, in salads, each vegetable is distinguished there, without hiding it or masking it. So it is here: the larger the vegetables in the snack, the better and tastier. Even the garlic is better not chopped, but cut into strips or rings. Carrots should be caught in large cubes.

Another important rule - the real taste of the workpiece is learned only after a while after screwing the lids. Therefore, it is best to wait a few months before trying it.

The main vegetable here is eggplant. There should be more of it than the rest of the vegetables. The appetizer is spicy, so you can not regret hot peppers, black and red.

It is important to be careful not to overcook the food in the pan. They should crunch slightly when cold. Main feature Greek appetizer the fact that it is bright, piquant and looks beautiful in a jar, plate. That is why the recipe includes colorful vegetables, as well as herbs.

In the summertime, a product such as eggplant... This is because they are extremely useful. In the blue ones, as they are popularly called, there is a large number of fiber, pectin, potassium, phosphorus, iron, magnesium, carotene, vitamins C, B, B2, PP.

It is also important that this vegetable is ideal for those who monitor their weight. There are only 28 kcal per 100 g of eggplant. In general, it is not easy tasty product, but one continuous benefit.

That is why we decided to prepare another one for you. eggplant recipe... Eggplants in Greek can be prepared even for the winter!

Ingredients

Preparation

1. 1 Rinse the eggplant. Make a 5 cm cut in the middle of each vegetable. Boil the vegetable until tender. Then cool it in cold water. Place the eggplants under pressure. This is necessary in order for the juice to come out of them.
2. 2 Cooking the filling. Grate the carrots and stew them on a preheated sunflower oil 5 minutes. Cut the bell pepper into strips. Pass the garlic through a press. Chop the parsley finely. Put all this in a bowl. Season with salt and pepper, stir.
3. 3 Fill the eggplant with the filling. Place them in a saucepan. Cover and place the load on top. After 3 days, you can taste or lay out in jars and close with airtight lids.

Before preparing such a dish, you will need to thoroughly process the vegetables, which is important condition... Young eggplants should be washed well, cut into slices, and then put in a bowl, seasoning with salt to your liking. It is customary to leave the product in this state for twenty minutes.

As soon as this time has expired, it will be necessary to rinse and dry the vegetables. Keep in mind that this is usually done so that vegetables such as eggplants can lose their bitterness, as a result of which they become tender and tasty. If we talk about bulbs, large tomatoes, then do not forget to wash them thoroughly, chopping them into small cubes.

With regard to the process heat treatment, then it should be noted right away that you can cook an appetizer in different ways. For example, most chefs want to bake vegetables in the oven at all, but if you want, you can also fry them in a pan, since there are no restrictions here.

To implement such an idea, you will need to warm up a saucepan with olive oil, after which you can start spreading the eggplant circles that you prepared. In order for vegetables to be evenly fried, as a result of which they become as appetizing as possible, you will need to roll them in wheat flour, which is an important condition.

At that moment, when the hostess begins to notice that the eggplants are browned, then naturally you can take them out, placing them on a large plate. Please note that you should never waste time and in the pan in which the oil is left, it is necessary to put onions, frying them until they become transparent.

After that, chopped tomatoes should be added to it. In this state, the vegetables are stewed for about ten minutes, as a result of which the sauce can acquire the desired consistency, it can be either thick or liquid. Now you yourself understand that Greek eggplants, the recipe from which you can see on the network, will definitely amaze all gourmets, without exception.

Ready eggplants need to be poured with sauce and served, garnished with a sprig of fresh herbs. They are perfect as an addition to side dishes, as well as second meat dishes... Therefore, using imagination, you can create real culinary masterpieces using eggplant.

Really nothing complicated in preparing such a delicious and mouth-watering snack no. This means that, if desired, everyone, without exception, can cook it. Moreover, you have learned how to correctly and competently use such a delicious, meaty vegetable like eggplant.

Naturally, in addition to the described recipe, it is customary to use this product for the preparation of certain snacks and second courses, so you can always implement other culinary ideas, if you wish. For example, you can always prepare a traditional, delicious eggplant caviar, which has a unique taste.