Making preparations for the winter is practical. The presence of capacious freezers allows you to prepare frozen vegetables. For example, you can freeze eggplant for the winter. In winter, these vegetables are expensive, so the preparations made will help save the family budget significantly.

Eggplants are used for cooking various dishes. It can be frozen, but you need to know a few nuances so as not to be disappointed.

When properly frozen, the fruit retains about 80% useful substances. And when canning, it is possible to save no more than 50%.

In order to properly freeze eggplants in the freezer, it is important to choose and prepare the fruits correctly. For freezing, young eggplants with undeveloped seeds should be used. It is necessary to select completely healthy fruits without mechanical damage and signs of spoilage.

Advice! Do not try to freeze whole eggplants without pre-treatment. In this case, you will not receive delicious vegetables, but some semblance of rubber with a bitter taste.

To freeze vegetables, you need to prepare, you can use the fruits:

• soaked in saline;
• blanched in boiling water;
• fried in oil;
• baked in the oven.

General rules

Each option for freezing eggplant has its own nuances, but there are general rules:

• the temperature in the chamber where the fruits will be frozen and stored should not be higher than 12 degrees below zero. Only in this case, vegetables will ideally retain their taste and vitamins;

• store frozen eggplant for more than six months is not worth it;

• Freeze and store eggplant in hermetically sealed bags or containers with tight lids. The fact is that eggplants have the ability to absorb foreign odors, therefore, when stored open, they can “soak” in the aroma of those products that lie nearby;

• it is not recommended to mix eggplant with other vegetables, that is, these vegetables are not suitable for cooking vegetable mixes. We freeze eggplants separately, and mix them with other vegetables only at the time of cooking;

• Before placing the eggplant in the freezer, thoroughly dry the vegetables. And if frozen fried eggplant then you need to blot off the excess oil.

Advice! Do not forget to stick labels on freezer bags or containers, on which you need to indicate not only the name of the product, but also the date of freezing. The presence of such labels will allow you to quickly find the right vegetables and monitor their shelf life.

Read also: Marinated cauliflower for the winter - 8 delicious recipes

Freezing fresh eggplant in cubes or slices

If you want to freeze fresh eggplant, then proceed as follows:

• wash the vegetables well, cut off the green tails;

• cut the eggplant into cubes or circles, the choice of cutting option depends on your taste and the list of dishes that you plan to cook from frozen vegetables.

• prepare the brine: pour into a saucepan cold water, add salt at the rate of 1 tablespoon (we collect with a slide) for each liter of water. We stir the water, achieving the dissolution of the salt;

• pour the chopped eggplants with the prepared solution, stand for a couple of hours;

• drain the eggplant through a colander, squeeze lightly and dry. We lay out the eggplants in tight freezer bags, remove air from the bags and close them tightly. We place in the freezer.

Freezing Blanched Eggplants

Well kept and keep their taste qualities blanched when frozen. Prepare vegetables like this:

• wash the vegetables, cut them into cubes, sticks or circles - as you like;

• take large saucepan, pour water, add salt to taste (the water should be noticeably salty) and pour in lemon juice at the rate of a tablespoon per liter of water. Instead of lemon juice you can take a solution of citric acid;

• put the chopped eggplant in a sieve or colander. Spread freely, do not compact;

• dip a hundred with eggplants in boiling water and hold for two minutes;
• then we remove the sieve filled with eggplants from the pan and immerse the basin with ice water;

• when the eggplants have cooled, gently wring them out and dry them, laying them out on paper towels;

• We lay out the vegetables in bags or containers, close tightly and send them to the freezer.

Frozen blanched are great for cooking any dish. They can be used to make stew or sauté, add to sauce when stewing meat, add to pizza toppings after preliminary frying. In addition, eggplant can simply be fried and stewed and served as a side dish for meat.

You can blanch whole eggplants without cutting them into pieces. You need to act like this:

• wash eggplant;
• using a toothpick, we make several deep punctures into the vegetables;
• dip the whole eggplants in boiling salted water and cook for - minutes, depending on the size of the fruit;
• then we take out the eggplants from boiling water with a slotted spoon, let them cool;
• lightly squeeze and dry the cooled eggplants well, put them in bags and send them to the freezer.

Boat-shaped eggplants for stuffing

• wash and dry thoroughly;
• cut the fruits in half;
• lower the halves into boiling water, to which salt was previously added;
• boil for 10 minutes;

• prepare a basin or a large bowl of water by adding ice to the water;
• take out the boiled eggplant halves with a slotted spoon and immediately immerse them in ice water;
• after a couple of minutes, drain the water and let the eggplant cool slightly;
• with a spoon, select the central part of the pulp from the halves, leaving about 1 cm on all sides;
• dry the prepared "boats" with napkins to remove excess moisture;
• Lay out on a board or tray covered with cling film. We cover the halves on top with two more layers of film and put the board in the freezer;
• after a few hours we take out the board, remove the films and transfer the “boats” to dense packages or containers, put them in the freezer.

Read also: Pumpkin blanks for the winter - 15 best recipes

In winter, when preparing a dish, you need to fill the boat with any filling, sprinkle with grated cheese and bake in the oven.

Freezing fried eggplant (for caviar, rolls)

You can freeze fried eggplant. This blank is an excellent semi-finished product for caviar. Roasted vegetables can be added to almost ready-made stews and other dishes.

Procedure:

• wash vegetables, dry;
• cut the eggplant into circles or plates. If you cut the eggplant into thin plates along, then such a blank can be used for rolls with various fillings;
• sprinkle the chopped eggplants with salt, wait for the juice to appear. Then the pieces are washed with cold water, squeezed and dried;
• if young vegetables are used, they can be fried without pre-treatment; young fruits contain practically no solanine. This substance is poisonous, and it is this that gives the eggplant a bitter taste;
• pour some oil into the pan. Fry the prepared pieces of eggplant, laying them out in one layer and turning them from one side to the other;

Advice! You can use a grill pan for frying. In this case, nice toasted stripes will appear on the surface of the vegetables. The use of a grill pan will allow you to somewhat reduce oil consumption, which will make the workpiece less caloric.

• Lay the fried eggplant on paper towels to remove excess oil. Let the vegetables cool completely;
• take a cutting board or, for example, spacing. The main thing is that the selected substrate fits freely into the freezer compartment;

• wrap the board with cling film. Arrange the fried vegetables in a single layer on the board. From above we again tighten the film and lay out the fried eggplants in the second layer. Repeat this until all the vegetables are gone. We close the top layer of eggplants with a film in two or three layers;
• we place the resulting structure in the freezer and wait for the initial freezing;
• then we shift the frozen vegetables into tight bags or sealed containers, put them in the freezer.

Before eating, eggplants need to be thawed, then they can be fried a little more in a pan.

Homemade preparations allow you to enjoy the taste of seasonal vegetables in the cold season. They can be consumed individually or added to a meal. If almost everyone has jars with cucumbers, tomatoes and peppers at home, then only skillful housewives prepare eggplants for the winter. Recipes with this product vary depending on the type and personal preference.

Is it possible to freeze eggplant

Rich in vitamins such as potassium and phosphorus, these vegetables are called blue for their color. In order for valuable substances to remain inside the eggplant and allow them to nourish the body in winter during beriberi, they must be properly preserved. IN fresh Nightshade cannot lie for a long time, and it is not suitable for salting. A way that is sparing for useful elements is to preserve vegetables in conditions with low temperatures. When asked whether it is possible to freeze eggplants for the winter, there is only one correct answer - it is not possible, but necessary!

How to freeze eggplant for the winter

Every housewife has her own secrets of preparations tasty food for the winter. Most of them agree that before freezing, the blue ones must be subjected to some kind of heat treatment: The product can be baked, boiled or fried. A much smaller number of culinary experts suggest that and fresh vegetables may be frozen. the right way how to freeze eggplant for the winter does not exist: everyone focuses on their taste preferences. It is important that the vegetables are free from excess moisture, which will turn into ice when frozen.

Pan fried

To get a delicious and healthy snack in winter, you need to freeze it in summer or autumn. If you are a connoisseur of thermally processed eggplants, then this recipe is perfect. The list of ingredients is remarkably simple:

• eggplant;
• vegetable oil;
• salt.

The step-by-step algorithm for the workpiece looks like this:

1. Wash the little blue ones with running water, wipe dry with a towel.
2. You can cut the eggplant at your discretion: circles or cubes.
3. Prepare a small frying pan by pouring just a little bit of oil into it.
4. While the pan is heating up, season the eggplant pieces thoroughly with salt.
5. Fry nightshade until light golden brown, cool them.
6. Lay a polyethylene bag on the bottom of a shallow container, then a vegetable layer. Each of the eggplant tiers must be separated by bags or film.
7. The next day, the snack should be spent in the freezer, after which they can be decomposed inside a more convenient container.
8. You need to defrost on a couple or in a pan.

Freezing eggplant baked in the oven

It is possible to save blue ones by pre-baking. This method will allow you to do without oil at all or with less than when frying. For cooking, you need to use the following products:

• eggplant;
• milk;
• salt;
• vegetable oil.

You need to prepare like this:

1. To rid the blue fruits of the bitter taste, you need to soak them in milk. To do this, chopped vegetable circles or cubes are immersed in fermented milk product for half an hour.
2. Salt the pieces dried from milk well. Lay them out on a paper towel to drain excess moisture.
3. Spread a baking sheet with a small amount of oil, spread the nightshade and send it inside the oven heated to 170 degrees for three quarters of an hour.
4. Cool the eggplant by laying it out on the towel again.
5. Divide the pieces into freezer containers.
6. Send the container to the freezer where the product will be stored for the next few months.

How to freeze raw eggplant

If you decide to use blue nightshade as the main ingredient for winter preparations, but you don’t want to spend time roasting or baking, then you can not do this, but leave the vegetables fresh. the best way to defrost cold pieces of fruit will be the use of a microwave. Never put slices in water, as you risk washing out all the valuable substances. There are only two ingredients for this recipe:

• eggplant;
• salt.

To freeze fresh eggplant for the winter as follows:

1. Fruits must be thoroughly washed with water and dried with a towel. If you do not like the bitter taste, then you can remove the peel from the nightshade. Please note that this may affect their appearance.
2. Remove the legs and cut the blue ones into medium-sized circles. Diced cutting is only suitable when you plan to use them in salads or other dishes that require fine shredding.
3. Salt each piece on both sides.
4. Spread several layers of paper towels, put salted circles on them. Excess moisture, which risks becoming ice when frozen, should come out.
5. Arrange the pieces in bags as loosely as possible so that they do not freeze.
6. Place packaged vegetables in the freezer until ready to eat.

Quick freezing eggplant for the winter in the freezer

For those who do not like to spend a lot of time in the kitchen cooking, there are simplified ways. If you are tormented by the question of how to freeze eggplant in the freezer quickly, then this "lazy" recipe is most likely to suit you. You only need:

• eggplant;
• water.

Follow these instructions:

1. Wash the fruits, dry, remove the skin.
2. Cut the vegetables into small pieces, no more than 8 mm wide.
3. Next, parts of the nightshade need to be blanched. To do this, boil water and pour boiling water over them. Then quickly submerge the pieces in cold or ice water.
4. Dry the vegetable pieces thoroughly.
5. Arrange the vegetables in plastic bags and keep in a special compartment of the refrigerator for a day at a temperature of 35 degrees.
6. Place the bags in the freezer at -25 degrees for further storage.

Video: how to freeze whole eggplant in the freezer

With unusual taste, while not having its own characteristic smell. But it absorbs a lot of odors when next to other products. Therefore, you need to know a few tricks before freezing so that this does not happen. The advantage of freezing a fresh vegetable is that more nutrients are preserved than when it is consumed canned. How to freeze for the winter, is it possible to do it at home and not spoil the product, this article will tell about it.

Is it possible to freeze

Caring housewives actively practice freezing vegetables, and this method of preserving food is gaining more and more popularity every year. In winter, we so often feel a lack of vitamins, and not everyone can afford fresh vegetables in stores. So can you freeze it?

Of course, because they contain many vitamins and minerals, which can be stored in more volume. 80% , and when preserved, only 60% .

Selection of fruits for storage

To avoid unpleasant surprises after defrosting and cooking various dishes, it is necessary to choose the right eggplant before freezing.
They should be ripe, with an intact shell, dense and have a shiny, elastic skin. Ideally, choose young eggplants, because they have less accumulated harmful substances.

Did you know? Store fresh eggplants in a dark place, otherwise they produce solanine, which is a poison and in in large numbers can harm the human body. The substance is found in trace amounts in these vegetables, which gives them a slight bitterness.

When slicing blue (as they are popularly called), pay attention to the cut, if it immediately darkened, then there is a lot of serotonin in the vegetable, which causes a bitter taste, if the cut is light, you can safely prepare the vegetable for freezing.

How to properly prepare vegetables

It is impossible to freeze blue whole ones without some preparation, as they will look like bitter rubber. Therefore, to begin with, it is necessary to properly prepare them.

There are some types of frozen eggplant: soaked, blanched, fried, dried in the oven. Each type of blanks has its own nuances, which we will discuss in more detail. But there are also major freezing rules: the temperature in the chamber should be -12 degrees Celsius and lower, at this temperature they will be stored for 5-6 months, while maintaining their taste and composition.

Before freezing, clean as much space as possible from other vegetables, and especially from. Prepare airtight dishes or bags, because eggplant absorbs smell from nearby foods well.

If you want to freeze a mixture of vegetables (for example, for stews), remember that the blue ones must be frozen separately. Before freezing, be sure to dry the vegetables from excess water or oil by blotting them with dry towels or drying them.

Do not forget to sign the container or bag at the end, it is very convenient in winter when taking food out of the freezer.

How to freeze eggplant for the winter: step by step instructions with photos

How to freeze eggplants for the winter, you can read in the proposed recommendations. Before freezing, wash them well, dry them, cut off the stalks and, if any, spoiled places.
Cut them into cubes or rings, as you need, put in a deep bowl, cover with cold water and salt.

Leave them in this state for a couple of hours in order for the bitterness to go away, then drain the water and squeeze the cut pieces a little to get rid of excess moisture. Now the eggplants are ready to be frozen.

with blanching

One of the most convenient and fastest methods of freezing eggplants is blanching.

Already prepared (washed and chopped), vegetables soaked in salt water must be dipped for 2 minutes in boiling water and immediately dipped in ice water, a colander will help you with this, then lay the eggplant slices on a dry towel to dry.
Ideally, apply the chopped vegetable in one layer, so moisture is better removed. Only after this procedure, you can put everything in a container or bag, seal it tightly, sign it and send it to the freezer.

Important! These vegetables are best thawed at room temperature or in the refrigerator. microwave oven use is not recommended.

With drying in the oven

There are housewives who do not like to blanch vegetables, so they use the drying method. To do this, you can use both a conventional oven and drying for vegetables or a convection oven.

Blue's preparation remains the same as described above. It is ideal for this method to peel eggplants. If you use the oven, then put the sliced ​​\u200b\u200bpieces on a baking sheet and cover them with foil, if you use a dryer or convection oven, then just put everything in one layer.
We send the contents to the oven, heated to 55-60 degrees Celsius, and leave it ajar, if there is a fan, then turn it on too and leave it for an hour. Freezing the resulting semi-finished product is the same as described above in the article.

Did you know? For this type of semi-finished products, it is better to cut the vegetable lengthwise (as in rolls). In the same way, you can freeze baked eggplants, the only difference is that the temperature in the oven should be 170-180 degrees, and the foil should be greased with vegetable oil.

Freeze Fried Eggplant

Blue's preparation does not change. After you soak them, drain the water and dry them, heat the vegetable oil in a frying pan and fry the slices on all sides.

To prevent excess fat from being absorbed, spread the fried vegetables on dry paper towels.
Wait for them to cool, take a cutting board that will fit in the freezer, wrap it with cling film and put the cooled eggplant in one layer, wrap the workpieces with cling film again, put the eggplant in the second layer and so on.

Then place the board in the freezer. After a couple of hours, when the slices are frozen, remove the board from the chamber and put it in a sealed bag or container with a tight lid and sign it. Defrost before use and, if desired, brown in a pan.

I have my own way of freezing eggplant for the winter. Or rather - three options for freezing eggplant. Some eggplants I freeze baked, some fried, and some raw. Each of these types of eggplant freezing in winter has an application. I already wrote that we love very much. To be able to cook this salad at any time, I began to wonder if it was possible to freeze eggplants for the winter. But none of the recipes fit, and I thought - why not try to freeze baked eggplant in the form that I cook them for salad? Bake on fire, peel and chop with a knife. Pack into bags and freezer.

The decision turned out to be successful, and for several years now we have been preparing our favorite baked eggplant salad. all year round. For other dishes, there are two more ways to freeze eggplant for the winter: freezing eggplant for the winter fried and raw. Fried eggplant can be added to vegetable caviar, sauces for spaghetti and rice, vegetable stew and use raw for cooking different snacks, marinate with vinegar and spices, make eggplant caviar, salads, stew with vegetables. In general - there would be eggplants, but they can be used in winter!

How to freeze eggplant for the winter recipe with photo

Eggplants for each type of freezing must be selected carefully. For baking, it is better to take medium-sized pot-bellied eggplants, not very hard. For frying and freezing raw, long eggplants are suitable, preferably young ones in which there are few seeds.

To freeze eggplant for the winter, we need:

• eggplant;
• ziplock bags or thick plastic bags;
• flame divider (we will put it on the burner);
• vegetable oil for frying eggplant;
• coarse table salt;
• a heavy knife with a wide blade (it is convenient for them to chop baked eggplants).

How to freeze baked eggplant for the winter

Wash plump medium-sized eggplants thoroughly, wipe dry. We pierce with a knife or fork in several places (otherwise they will burst). We put a flame spreader on the burner (you can see it in the photo, this is such a metal circle with small holes). Three medium eggplants or two large or four small ones are placed on the divider. Turn on strong fire and a kitchen hood (or open a window), otherwise all the smoke will go into the apartment. We bake eggplants until they turn black and a burnt crust appears. There will be a smell of burnt eggplant, but that's how it should be. Turn over and bake on all sides. In general, one batch will take about 15 minutes, eggplants are baked quickly. You can bake in the oven, it is not so troublesome, but there will be no specific taste and aroma of a fire, you will get ordinary baked eggplants. If there is no divider, you can adapt the grate for this purpose, and cover the surface of the stove with foil so that you do not have to wash off the baked eggplant juice.

Take out the baked eggplant. Leave to cool for 4-5 minutes, no longer. Hold the tail with one hand, remove the burnt peel with the other. We cut the peeled eggplant along the entire length, unfold it and place one next to the other in a deep bowl or colander for half an hour. Bitter juice will gradually drain.

We chop the eggplant with a heavy knife into the gruel. Not necessarily homogeneous, with pieces of pulp even tastier.

We lay out the chopped eggplant in bags. I make a serving of three eggplants, just enough to make a salad with baked eggplant and tomatoes. We wrap the packages, send them to the freezer. Everything, baked eggplants are frozen for the winter. In winter, they can be used to make vegetable caviar, add to sauces, gravies and make delicious salads, caviar with mayonnaise or fried vegetables.

How to freeze fried eggplant for the winter

For frying, we select medium-sized eggplants, preferably young ones. We cut into cubes measuring 2.5x2.5 cm (or so). Sprinkle with salt, leave for half an hour. Bitter juice will stand out, it must be drained. Then pour over with cold water, slightly wring out moisture. Dry on a towel.

We heat the oil in a frying pan (a little, 2 tablespoons of oil is enough for two eggplants). Pour the eggplant, fry over medium heat for 10-12 minutes, until a light golden crust appears.

We shift the eggplants to a plate (if you need to remove the oil, then on a napkin), cool. Thus, fry all the prepared eggplants. When cool, we pack in bags, laying out the amount you need in each.

How to freeze fresh eggplant for the winter

There is an opinion that it is not recommended to freeze fresh eggplants, that supposedly they are bitter and become rubbery. At the expense of rubber, I do not know, I did not notice anything like that. And I remove the bitterness very simply: I cut the eggplant into cubes and sprinkle with coarse salt.

I leave it in a colander for 25-30 minutes, the bitterness drains (I put a plate under the colander), the taste of eggplant becomes softer. I wash it from salt (required!), Wring it out lightly and lay it out on a plate covered with polyethylene in one layer. I put it in the freezer. I pour frozen eggplants into a bag, in winter I use it as needed. It turns out very tasty. It just needs fresh (or fresh frozen) eggplant, try it - the salad is delicious, simple and quick to prepare.

I hope my tips on how to freeze eggplant for the winter will be useful to you. And if you have your own way of freezing eggplant for the winter or questions - write in the comments to the recipe.

Eggplant frozen for the winter, do not deteriorate for several months and retain their unique taste and vitamins. Freezing eggplants (“blue ones”) is quite simple, without the use of complex processing. Unlike freezing other vegetables, they require an additional approach and time.

Eggplants are frozen not only fresh, but also raw. But it should be noted that they are stored raw for no more than six months. When the eggplant is frozen, it has no smell, but it may well draw others into it.

Therefore, they should be stored in the freezer separately from other strong-smelling foods in a closed container or tightly wrapped in cling film form.

How to freeze eggplant

There are three freezing methods:

• roasting;
• blanching;
• soaking.

Eggplants need to be washed well, cut off the stalk, cut into pieces. Smaller pieces will freeze faster, while larger pieces will take a longer (longer) time to freeze. Next, pieces of prepared eggplant are placed in salt water for half an hour, while bitterness is removed from them. At the end of the period, eggplants are pulled out of the water, placed on a towel until excess moisture is completely removed.

For quick freezing eggplant:

• fry the blue ones in a pan with a minimum addition of vegetable oil and cool. We blanch, dipping initially in boiling, and then in cold water;
• dry the blue ones, put them in a bag or wrap them in cling film and put them in the freezer.

These vegetables are best stored in plastic containers, placing them as close to each other as possible in order to save space. It takes about 5 hours to freeze small pieces. You can defrost eggplant in a warm place, in a skillet or using a microwave.

After freezing, eggplant retains its flavor remarkably. To some, it resembles the taste of mushrooms. To verify this or vice versa to refute this statement, we will prepare several dishes from the recipes below. It should be remembered that you need to take out exactly as many eggplants from the freezer as required by the recipe. Otherwise, they cannot be re-frozen.

Salad

Ingredients:

• frozen eggplant - 1 kg;
• onion greens - 1 bunch;
• eggs - 3 pcs.;
• mayonnaise - 250 gr.;
• vegetable oil - 50 gr.;
• salt to taste.

Cooking:

• Defrost eggplant, fry vegetable oil, salt and bring to softness over low heat;
• Put the prepared eggplant in a bowl until cool;
• During this time, boil 3 eggs, peel them and cut into cubes;
• Peel, wash and cut onion feathers;
• Mix all the ingredients, add mayonnaise and salt to taste.

Fried potatoes with eggplant

Ingredients:

• eggplant - 250 gr.;
• potatoes - 0.5 kg;
• bulb - 1 pc.;
• rast. oil - 50 gr.;
• salt and pepper.

Cooking:

• Defrost eggplant, cut into pieces or strips;
• Cut potatoes into strips, onion rings;
• Fry onions and potatoes in a pan with oil;
• Separately, in a second frying pan, fry the eggplant until golden brown;
• When the potatoes and onions are almost ready, add eggplants to it, add salt and pepper and simmer it all over low heat for about 13 minutes.

Saute

Ingredients:

• bell pepper - 300 gr.;
• zucchini - 500 gr.;
• blue ones - 500 gr.;
• tomato - 2 tablespoons;
• pumpkin - 0.5 kg;
• greens - a bunch;
• onion - 1 pc.;
• salt and pepper;
• vegetable oil - 50 gr.

Cooking:

• Defrost the eggplant first.
• Cut all vegetables into cubes;
• First, sauté the onion in a frying pan with oil;
• Add the rest of the vegetables, tomato, chopped greens, salt and pepper to it and simmer for a couple more minutes under the covered lid.

Stew

Ingredients:

• little blue ones - 2 pcs.;
• tomato - 2 pcs.;
• bulb - 1 pc.;
• carrot - 1 pc.;
• pepper - 3 pcs.;
• greens - a bunch;
• garlic - a few cloves;
• vegetable oil - 50 gr.

Cooking:

• Wash vegetables well;
• Cut the onion into strips and fry it in vegetable oil until cooked;
• Add carrots, also previously chopped into strips, to the onion and bring to half-cookedness;
• Remove the skin from the eggplant, cut into pieces and salt;
• We add them to the onions and carrots and also bring them to half-cookedness;
• Add chopped pepper, tomato and salt to taste;
• We mix all the vegetables, put the squeezed garlic and herbs, and transfer to a cast-iron bowl;
• We send the cast iron to the oven for a quarter of an hour;
• Ready stew served with any sauce.

Meat casserole

Ingredients:

• chicken fillet - 1 kg;
• garlic - 6 cloves;
• 2 medium carrots;
• onions - 2 heads;
• cheese - 200 gr.;
• 4 eggs;
• eggplant - 400 gr.;
• tomato - 5 pcs.;
• spices and salt to taste.

Cooking:

• We twist the chicken fillet in a meat grinder or grind it with a blender;
• Finely chop carrots and onions;
• We combine the cooked onions and carrots with minced meat, put the eggs and mix;
• In the resulting mass, add chopped garlic, spices and herbs;
• We mix everything well;
• Lubricate the form with oil, put one part of the minced meat into it;
• Blue cut into cubes, salt;
• Fry them in a pan until soft;
• We put the little blue ones on top of the minced meat laid in the form;
• Cut the tomatoes into rings and lay on top of the eggplants;
• We put the form in the oven for a quarter of an hour;
• Finely rub the cheese;
• Then we take out the form with the casserole, sprinkle with cheese and send it to languish for another 7-12 minutes;
• The casserole is served at the table as an independent dish.