Despite the demand for popular multi-colored fruits, we often think about how to cook eggplants so that the dish is not trivial, pleases with the novelty of tastes, and the beauty of the external design. The presented recipes for food meet all the requirements of high culinary art.

An original dish, in the name of which you immediately feel the French origin, is easy to prepare at home.

Products composition:

• young eggplants - 2 pcs.;
• tomatoes - 5 pcs.;
• lean oil - 50 g;
• a pinch of regular sugar;
• bulbs and bell peppers - 2 pcs.;
• we select the amount of greens, garlic as you wish.

Cooking method:

1. Before deciding what can be made from eggplant, we take note of the first rule - we buy only blue ones that are not overripe... Such fruits do not have bitterness and pronounced tart "shades".
2. Wash vegetables, dry them with napkins, cut into slices up to 0.8 cm thick. Divide large slices into halves.
3. Chop pepper and onion into rings, tomatoes - thin plates. We spread the products in a saucepan in layers, lightly salt each row. Initially, we place the onion, then the pepper, then the blue pieces. Finish the food decoration with sliced ​​tomato slices.
4. Sprinkle the dish with a pinch of sugar, place 3 chopped cloves of garlic, chopped herbs. Pour with fragrant oil, simmer for 40 minutes, closed.

Shake the dishes slightly from time to time, but in no case mix its contents. This is a prerequisite for preparing a French dish!

Blue in Korean

Moving on to Asian cuisine, which is distinguished by its ancient traditions and culinary characteristics.

Required components:

• sweet carrots - 1 kg;
• eggplant - 3 pcs.;
• lean (sunflower or olive) oil - 100 g;
• soy sauce - 20 g;
• vinegar - 30 g;
• chives - 7 pcs.;
• regular sugar - 50 g;
• salt - 10 g;

Cooking process:

1. Cut clean eggplants into strips, salt, leave for 3 hours.
2. We take out a special grater for cooking carrots in Korean, rub the sweet root vegetable, place it in a convenient dish.
3. We squeeze the blue ones from the released liquid, add to the bowl along with chopped garlic, salt, sprinkle with white sugar.
4. Heat the vegetable oil in a frying pan, add the desired amount of hot pepper. Pour the vegetables with a spicy mixture, mix thoroughly, send them to the refrigerator for several hours.

Korean eggplant is an amazingly tasty spicy appetizer that accompanies a variety of meat and other dishes.

Stew with zucchini and tomatoes

Ingredient List:

• large eggplants - 2 pcs.;
• zucchini - 1 pc.;
• tomatoes - 3 pcs.;
• bell pepper (red);
• Chile;
• carrots - 2 pcs.;
• oil (sunflower or olive) - 200 g;
• salt, herbs.

Cooking technology:

1. My blue ones, cut off the skin, divide into quarters up to 2 cm thick. Heat oil in a pan, fry the fruits until brown. We constantly mix the composition, add fat if necessary.
2. Put the diced zucchini in a separate bowl with butter. When the pieces "turn pink", add onion chopped in half rings, grated carrots, chopped strips of peeled pepper. We continue heating the food until tender, at the end we put chopped tomatoes, chopped garlic, chopped chili, Provencal herbs, your favorite greens.
3. Combine the ingredients in one pan, salt and pepper, mix thoroughly, simmer for 3 minutes.

Eggplants with tomatoes are especially good the next day.

Moussaka with eggplant and minced meat

Greek cuisine attracts many hearty and tasty food lovers. One kind of deliciously prepared dish "hits" on the spot, and the hand involuntarily reaches for the fork.

Required products:

• cheese - 200 g;
• minced veal - 400 g;
• tomatoes and onions - 2 pcs.;
• eggplant - 2 pcs.;
• egg;
• butter - 40 g;
• flour - 50 g;
• whole milk - 500 ml;
• vegetable oil;
• wine (dry white) - 180 ml;
• garlic (2 cloves), spices and spices (nutmeg, paprika, Provencal herbs).

Cooking moussaka:

1. Cut the eggplants into long thin (up to 5 mm) plates. If in doubt about the presence of bitterness in the berries, put the product in a bowl and sprinkle with salt. We leave the "structure" under pressure for an hour, then drain the water. A proven way to eliminate solanine.
2. Fry the blue slices alternately until golden brown.
3. Saute the onion chopped into half rings in a frying pan with butter. When the vegetable becomes soft, lay out the minced meat, add salt, pepper, prepared herbs and spices.
4. We mix everything well, fry until the meat component is ready, then pour in the wine, simmer the food for a quarter of an hour, closed.
5. Next, we start preparing the béchamel sauce. Melt fresh butter in a separate frying pan, sift the flour. We break all the lumps with a spoon, pour in whole milk. Bring the composition to a boil, add the egg, place a third of the grated cheese. We heat the mixture for 3 minutes, turn off the heat.
6. In a rectangular shape we spread overlapping part of the fried eggplants, a layer of minced meat, and the rest of the blue plates. Pour béchamel sauce over the food, sprinkle with cheese shavings. We bake the food for 30 minutes at 190 ° C.

You can cook moussaka with eggplant and minced meat in different variations. For example, make it spicier or decorate it with a mild and delicate taste.

Simmer with the addition of garlic

Ingredients:

• blue - 2 pcs.;
• sweet pepper, onion;
• tomatoes - 3 pcs.;
• chives - 5 pcs.;
• lean oil;
• salt, spices, pepper.

Preparation:

1. Saute the diced onion in a frying pan with butter. After 5 minutes, add the pepper chopped into strips, heat until vegetables are ready, transfer to a plate.
2. We peel the eggplants, divide into slices, fry until crusty, lay out the slices of tomatoes without the skin. When the tomatoes start juicing, add the onions and peppers.
3. Stir the food, simmer covered for 15 minutes, then add spices, spices and herbs. Then we cook with garlic, finely chopping the burning teeth.

Delicious food! Onions and peppers provided the minced meat with juicy qualities, the wine gave the dish an exquisitely piquant flavor.

Eggplant caviar recipe

An original way of healthy preparation of blue ones with a wonderful smell of fire.

Grocery list:

• eggplant - 4 pcs.;
• onions - 2 pcs.;
• tomatoes - 4 pcs.;
• lean oil - 20 g;
• chives - 3 pcs.;
• laurel leaves, cilantro, parsley, basil.

Step-by-step cooking:

1. The highlight of the caviar is the obligatory processing of the blue ones with an open fire, which can be done not only over a fire or a grill, but also at home. We turn on the burner, put the berry directly into a strong flame so that the eggplant is on fire and seems to be smoked (soaked in smoke).
2. At the end of the "hot" procedure, the skin of the fetus will become charred and easily peeled off. Put the processed blue one in cold water, continue baking the rest of the berries.
3. Remove the skin from the cooled eggplant, cut it lengthwise into halves, then divide it into large pieces, providing a pronounced taste of each component.
4. Chop the onion into cubes, heat in oil until soft, add slices of peeled tomatoes. Simmer for 10 minutes, then place the blue pieces, chopped garlic, salt, hot pepper. Do not forget to mix the composition.
5. Cooking food for 10 minutes, set aside the pan from the heat, lay out the chopped grass, 2 laurel leaves.

We serve eggplant caviar in half an hour, with pleasure inhaling the light smell of haze, the aroma of spices and spices. Our home "fire" turned out to be just miraculous!

Oven chicken fillet boats

Required products:

• hard cheese - 300 g;
• chicken fillet - 500 g;
• eggplant - 3 pcs.;
• onion and carrot;
• rice - 90 g;
• fresh sour cream - 100 g;
• cheese (any hard variety) - 50 g;
• vegetable oil;
• salt pepper.

Cooking a dish:

1. Boil rice and fillets in separate containers. Salt the water a little.
2. We wash the eggplants, cut off the ends, divide the fruits into two halves. Blanch the food for 5 minutes in slightly salted water, then remove it from the liquid. We extract the pulp from the cooled blue ones, forming peculiar boats from the crusts.
3. Fry finely chopped onions in oil, add the separated vegetable pulp, grated carrots, rice, diced chicken. Salt and pepper, mix well.
4. We fill the boats with filling with poultry fillets, put on a baking sheet, pour with sour cream, send them to the oven for half an hour (180 ° C). 5 minutes before the end of baking, sprinkle the dish with grated cheese.

Eggplant in the oven is a safe way to quickly prepare a delicious and very presentable dish.

How to cook dried eggplant?

In the Mediterranean countries, they have long appreciated the preparation of blue by drying method.

With proper processing, almost all useful components are preserved in eggplants.

Air drying:

• Wash the eggplants well, blot with napkins, cut into cubes, lay them out on white paper. For the correct cooking technology, we select a warm, dark place. Dry for up to 6 days, periodically turning the slices. We cover the food with gauze, protecting it from flies and insects.
• We string whole fruits, cubes or halves of eggplants on a stern thread, tie the ends to the supports located in the ventilated area. At home, it can be a balcony or loggia. So that the sun's rays do not fall on the bundle, we cover the raw materials with sheets of paper or newspaper. We dry for about a week.
• Eggplants can be prepared for the winter and in the oven. To do this, we cut the fruits in the desired shape (cubes, straws, halves) or use them as a whole. Spread the slices in an even layer on a baking sheet, send them to the oven at 160 ° C. Leave the door open... Cooking time is from 3 to 6 hours.
• Cooking in an electric dryer gives a good result. We cut the prepared vegetables in any shape with a piece thickness of up to 2 cm. The instructions of the device indicate the required weight of the loaded tray, temperature and processing time.

Since dried eggplant is very weight-loss, soak it in hot water before eating. This procedure is not necessary for stews, borscht or soups. Some dishes (food made from dough) generally do not accept the neighborhood with "exhausted" blue ones. Let's be careful!

Rolls with tomatoes and cheese

Ingredient List:

• Feta cheese - 300 g;
• sour cream - 80 g;
• chives - 2 pcs.;
• eggplant - 2 pcs.;
• tomatoes - 2 pcs.;
• lean oil;
• salt, herbs.

Cooking method:

1. Cut the blue ones into long layers up to 0.5 cm thick. Sprinkle the slices with coarse salt, leave them in this state for half an hour, then wash them and dry them.
2. Combine grated cheese with chopped herbs and chopped garlic.
3. Fry both sides of the eggplant until brown, spread on paper for half a minute to leave excess fat on it.
4. Lubricate the cooled plates with the prepared cheese mixture. On one end of each layer we put a circle of tomato, carefully roll up the eggplant rolls.

We put the prepared dish on a plate, serve with sprigs of fresh herbs.

Blue in batter in Chinese

Looking at how masterly the masters of the Celestial Empire in a matter of seconds bring food to perfection, there is a great desire to repeat this "shamanism" at home.

Products composition:

• vegetable oil;
• egg white - 2 pcs.;
• eggplant - 2 pcs.;
• starch - 300 g;
• ice water - 60 g.

Cooking method:

1. We remove bitterness from the blue ones, divide them into small slices . Chinese cuisine is famous for its very miniature way of cutting food.
2. We place the protein separated from the yolk in a bowl, add starch (potato or corn), mix the components with a whisk. Pour in a spoonful of ice water, heat the composition to a uniform consistency, similar to thick homemade sour cream.
3. Dip the eggplants into the prepared batter, mix, immersing each piece of berries in the starch mixture.
4. We heat the oil in a deep fryer, fry parts of the fruit for two minutes on all sides. We extract the blue ones from the fat, put them on paper, then on a plate, decorating with herbs.

Any dish on the Chinese table symbolizes prosperity. Let this hot meal take on the same significance for us.

Eggplant appetizer "Mother-in-law"

Let's hope that the name of the dish was invented by a grateful son-in-law, who appreciated the culinary abilities of his beloved mother-in-law.

Required products:

• eggplant;
• cheese - 20 g;
• chives - 2 pcs.;
• tomato;
• oil (sunflower or olive);
• mayonnaise - 30 g;
• salt, pepper, herbs.

Cooking a snack:

1. We divide clean blue ones into long strips up to 5 mm wide. Fry the slices until bright ruddy, put on napkins, then on a plate. To prevent eggplants from absorbing a lot of fat during heat treatment, pre-scald them with boiling water.
2. Combine mayonnaise, chopped garlic, chopped herbs, grated cheese in a bowl. Thoroughly mix the composition, grease each layer of eggplant with a thick sauce.

The resulting snack can be decorated in the proposed way, decorating with thin slices of tomatoes. Many people roll their products into rolls, "shortening" in this way "Mother-in-law's tongue".

Casserole with potatoes and meat

A very satisfying dish that is loved by both adults and kids.

List of components:

• potatoes, eggplants, onions - 2 pcs.;
• eggs - 3 pcs.;
• homemade minced meat - 1 kg;
• butter - 120 g;
• grated cheese shavings - 120 g;
• tomatoes - 150 g;
• chives - 5 pcs.;
• mayonnaise - 100 g;
• flour - 60 g;
• salt, spices, provencal herbs.

Cooking method:

1. Add chopped garlic, chopped onion, salt, pepper to the minced meat. Knead the resulting mass thoroughly.
2. Peel the potatoes and eggplants. We divide the root vegetables into thin round slices, cut the blue ones in the same shape with a plate thickness of up to 5 mm.
3. Mix mayonnaise with chopped garlic.
4. We scatter pieces of butter along the bottom of a deep shape, lay out the potato row. Salt and pepper the food a little, sprinkle with Provencal herbs, "draw" a mesh of garlic mayonnaise. Next, we form a layer of blue ones with spices and spices, then place the minced meat, seasoning it with salt, pepper, and Provencal mixture.
5. We repeat the order of layers using all the products. We complete the assembly of the dish with tomato slices and a mayonnaise grill. We send food to the oven for 20 minutes (200 ° C).

At the end of cooking, sprinkle the casserole with grated cheese, finish the process after the formation of your favorite golden crust.

Eggplant baked in foil

The unusual taste of the original dish will make us its fans!

Required Ingredients:

• almonds - 30 g;
• ginger root - 25 g;
• eggplant - 2 pcs.;
• olive oil;
• half a lemon, salt, pepper.

Preparation:

1. Cut clean blue ones into circles up to 1 cm thick.If there are signs of bitterness, sprinkle with salt, leave for half an hour under oppression.
2. Grind the almonds into crumbs, put them in a bowl, squeeze out the lemon juice, add finely grated ginger root, salt and pepper. Mix the fragrant mixture well.
3. Cover the form with foil, process with oil, lay out the eggplant slices. Pour the prepared sauce over the food, wrap the metal paper with the ends up.

We bake for 30 minutes at t 190 ° C. Serve the eggplants, pouring with a spicy sauce.

Delicious cutlets in a pan

An amazing "union", concluded between blue and minced meat, is able to create real culinary wonders.

Grocery list:

• egg;
• bulb;
• eggplant;
• homemade minced meat - 400 g;
• vegetable oil;
• salt pepper.

Step-by-step cooking:

1. We make the meat composition from any desired component - beef, pork, poultry fillets. We use only high quality ingredients

   Ingredients:

   • eggplant;
   • tomato;
   • chicken fillet - 300 g;
   • boiled pasta (pasta to taste);
   • sweet paprika - 1 tbsp l .;
   • cream (35% fat) - 60 ml;
   • soy sauce - 30 g;
   • flour - 60 g;
   • chicken seasoning - 30 g;
   • chives - 2 pcs.;
   • vegetable oil;
   • parsley, hot pepper.

   Preparation:

   1. Cut the poultry fillets into long thin cubes, put them in a frying pan with heated oil. Fry the meat quickly, constantly turning the strips over. At the end, add chicken seasoning, salt, paprika, pepper.
   2. Divide the eggplant into circles, then chop into thin strips, fry in oil until golden brown. Salt, pepper, season with paprika.
   3. In a deep frying pan, combine pieces of blue vegetable, meat composition, thinly sliced ​​tomato. We simmer food covered until a soft tomato state.
   4. Put chopped garlic and soy sauce in a bowl, add fresh cream, chopped parsley, mix the mixture well.

   

   

   The question of how to deliciously cook eggplants for future use is important for every caring housewife. Compared to store canned food, the high quality of homemade products is beyond any competition.

   Required products:

   • small young eggplants - 3 kg;
   • sweet pepper - 500 g;
   • garlic - 2 heads;
   • laurel leaves - 2 pcs.;
   • tomatoes (soft and overripe) - 3 kg;
   • lean oil - 500 ml;
   • regular sugar, vinegar - 200 g each;
   • peppercorns - 10 pcs.

   Step-by-step cooking:

   1. Grind pure tomatoes in a home processor, then cook for 5 minutes over low heat.
   2. We cleanse sweet peppers from seeds, chives freed from the husk. We pass the products through a meat grinder, place them in a boiling tomato. Add laurel leaves, white sugar, vinegar (9%), vegetable oil, peppercorns. Boil the composition for 10 minutes after the start of a new boil.
   3. We remove the “tails” from the eggplants, cut the berries into slices, then into quarters up to 0.5 cm thick. We send the fruits to a saucepan with tomatoes and eggplants. We boil the products for another half an hour, after which we put them in sterilized jars, carefully roll up the containers.

   When the season for harvesting fruits and vegetables comes, zealous housewives literally "clog" the freezers with their favorite products. At the same time, questions often arise about how to properly dispose of valuable stocks.

   The main requirements for the use of frozen eggplants:

   • We always remove as many blue ones from the freezer as necessary for cooking. Repeated freezing deprives the berry of its nutritional and taste qualities.
   • Having determined the required amount of eggplants, we leave them in the refrigerator overnight, placing them on the lower shelf.
   • Thawed foods planned for the preparation of second courses or various snacks must be dried, removing excess liquid.

   Eggplant salad

   Ingredients:

   • boiled eggs - 3 pcs.;
   • onion feather - bunch;
   • mayonnaise - 300 g;
   • frozen blue ones - 500 g;
   • vegetable oil.

   Cooking a dish:

   1. Defrost the eggplant, blot it with napkins, put it in a pan with vegetable fat, salt, fry until tender.
   2. Combine the cooled vegetables with grated eggs, chopped onion feathers. Season the salad with salt and mayonnaise, mix well.

   Frozen eggplant can be used quite successfully in recipes such as Homemade Eggplant Saute or Zucchini and Tomato Stew.

   Frequently include healthy vegetables and fruits in your daily diet to help maintain your beauty and health.

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. These troubles are easy to avoid though.

1. Soak the eggplant in salted water for half an hour before cooking. Then rinse. This will remove the bitterness from the vegetables.
2. 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.
3. To prevent eggplants from absorbing a lot of fat when frying, scald them with boiling water first.
4. To prevent the flesh from blackening, cook the eggplant over high heat.
5. If you want the eggplant wedges or mugs to stay in shape during cooking, do not peel them off.

Moussaka

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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

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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 as a side dish and as 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 until tender, 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

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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 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

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Eggplant can not only replace the paste, 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 eggplants, salt and pepper to taste. Serve with spaghetti. Sprinkle the dish with chopped basil.

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.

Preparation

Cut off the stalks of the 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

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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

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This is a light summer snack. The eggplants prepared according to this recipe are 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 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 heat the oven to 200 ° C. Dip each eggplant slice first in an egg, and then in a mixture of cheese and rusks and put on a baking sheet. Cook the sticks in the oven for about 20 minutes. They can be eaten both hot and cold - equally tasty.

Rolls

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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 towel. 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

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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

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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 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. 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. Layer eggplants, garlic and pepper 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.

The eggplant season has been declared open. Now, until late autumn, fresh blue berries will be available on the shelves (yes, in fact, this vegetable is not a vegetable at all). Oriental cuisine "adores" them; European chefs give it its due. And we will try to make some very simple and quick, as well as delicious dishes from "blue" ones.

Choice

To make a delicious eggplant dish, you must first buy them. Choose fruits that are medium in size, with tight-fitting sepals. Also, the eggplant should be firm. With a bright shiny skin without flaws. The stalk must be fresh. This means that the eggplant was not so long ago plucked from the garden.

Why are they bitter?

To clean or not

If you want the eggplant to turn into a puree, peel. If you are making caviar, eggplant stew, ajapsandal, peeling makes sense. If you bake or grill, it is better with the skin. It will turn out delicious, and the eggplants will not fall apart. Sometimes eggplants are pre-baked for caviar and ajapsandal. This is done with the skin, and then the pulp is mashed or cut.

Butter

Eggplants absorb oil like a sponge. No matter how many lei, everything is not enough. Therefore, it is best to cook them in the oven, grill, or roast them in non-stick pans and use a minimum of oil. Eggplant pre-baked in the oven is very often put into caviar. They will then need less oil.

Eggplants are often sliced ​​and fried. To create a small barrier between butter and eggplant, you can dip them in salted flour.

What will pair with

With garlic, this is the most important and best companion of eggplant. It makes it interesting, spicy, memorable. Looks great with cilantro eggplant. But walnuts are best added to blue berries along with garlic.

Three easy and quick recipes

Grilled eggplant

3 eggplants

½ tsp salt

1 tbsp vegetable oil

Step 1. Wash the eggplants and cut them across, slightly obliquely, to get bigger circles, 7-10 mm thick.

Step 2. Season with salt, drizzle with oil and bake on a wire rack or skewered over charcoal for about 10 minutes.

Step 3. Serve with garlic sauce.

Eggplant caviar with zucchini

2 onions

3 tomatoes

2 small courgettes

4 medium eggplants

1 carrot

1/2 head of garlic (or to taste)

2 tbsp vegetable oil

Salt and pepper

A little cilantro

Step 1. Finely chop the onion and fry in oil, add grated carrots to it. Darken together.

Step 2... Add the grated zucchini.

Step 3. Cut the eggplants into small cubes and simmer separately with a spoonful of vegetable oil. Then add chopped tomatoes to them.

Step 4. Add soft eggplant to frying. Chop the garlic finely and put in the vegetables too.

Step 5. Season with salt and pepper. Add greens. The caviar is very tasty when cold.

Eggplant with cheese

4 eggplants

150 g grated cheese

2 tbsp sour cream

A little mustard or green adjika

Step 1... Cut the eggplants into 1 cm thick circles.

Step 2. Grate the cheese. Add a little adjika or mustard to the sour cream.

Step 3. Grease a baking sheet with butter, put the eggplant, sour cream on top and sprinkle with cheese

Step 4. Bake for 15-20 minutes at 180 C. Use hot.

All kinds of salads, appetizers, first and second courses and a variety of pastries - this is not the whole list of what can be prepared from eggplants. Simple eggplant recipes are a godsend for both a festive feast and everyday life.

The bitterness inherent in "blue" can be removed in several ways. Eggplant can be baked in the oven on a dry baking sheet and then peeled off. Can be cut in half, salted and put under oppression. But most often, the eggplants are cut, sprinkled with salt and allowed to stand for a while, and before cooking, excess salt is washed off, or poured with salted water for 20-30 minutes and then squeezed. All of these methods are equally good, so choose whichever one you are.

You will definitely love our simple eggplant recipes. Choose the taste!

Snack rolls

Ingredients:
eggplant,
soft fatty cottage cheese,
garlic,
walnuts,
greenery,
mayonnaise,
salt.

Preparation:
Cut the eggplants lengthwise into wide slices 3-5 mm thick, season with salt and leave for 30 minutes. Then rinse off the salt, dry the slices and fry in vegetable oil on both sides. Rub the cottage cheese through a sieve or mash with a fork. Chop the garlic, walnuts and herbs, add mayonnaise and stir until smooth. Grease the eggplant slices with the resulting mass and roll into rolls. Instead of cottage cheese, you can use soft cottage cheese or a mixture of cottage cheese with cheese grated on a fine grater.

Eggplant, tomato and cheese appetizer

Ingredients:
1 eggplant,
2 tomatoes,
100 g cheese
1 baguette,
2 eggs,
greenery,
salt,
vegetable oil.

Preparation:
Cut the eggplant and tomatoes into equal slices. Fry the eggplant slices in vegetable oil. Beat eggs with chopped herbs and salt. Cut the baguette into neat slices, dip each in the egg mixture and fry in vegetable oil. On each piece of fried baguette, place a circle of tomato, then a thin slab of cheese and a circle of eggplant. Sprinkle everything with oil and bake in the oven for 7-10 minutes at 180 ° C.

Eggplant with minced meat and cherry

Ingredients:
2 eggplants.
300 g minced meat,
100 g cherry tomatoes,
100 g processed cheese
¼ jars of olives,
1 tsp dried thyme,

Preparation:
Slice the eggplants obliquely into 2–3 cm slices and carefully cut the flesh out, leaving the bottom. Cut the pulp into small cubes and fry with the minced meat until tender, salt to taste, season with thyme and pepper. Cut the cherry tomatoes into 4 parts, cut the olives into thin rings, the cheese into small cubes. Fill the eggplant slices with minced meat, top with cherry, olives and cheese. Transfer the stuffed eggplant slices to a greased baking sheet and bake in an oven preheated to 180 ° C until golden brown.

Eggplant salad with chicken

Ingredients:
1 eggplant,
1 boiled chicken leg (200 g),
1 bell pepper
2-3 tomatoes,
½ red onion.
For refueling:
1 tbsp soy sauce,
1 tsp adjika,
2 tbsp lemon juice
2-3 tbsp vegetable oil,
greens, salt, black pepper - to taste.

Preparation:
Cut a small eggplant into slices, sprinkle with salt and pepper and leave for 10-15 minutes. Then fry in vegetable oil on both sides until golden brown. Cut the leg and bell pepper into strips, tomatoes into slices, onion rings. Combine all the products prepared for the salad, pour over the dressing and let the prepared salad stand for 15 minutes. Garnish with herbs when serving.

Warm vegetable salad with eggplant

Ingredients:
2 eggplants,
1 zucchini,
2 sweet peppers
1 apple,
2 cloves of garlic
1 bunch of greens
vegetable oil, salt - to taste.

Preparation:
Cut eggplants, zucchini and apples into cubes, bell peppers into coarse strips. Salt the eggplants, put on a baking sheet, pour over with oil and bake in the oven for 10 minutes at 200 ° C. Then add pepper to the eggplant, pour over with oil and bake at the same temperature for 10 minutes. Then add apples, zucchini, add oil again and bake also for 10 minutes. Put the prepared vegetables in a salad bowl, sprinkle them with chopped garlic with herbs and add a little oil.

Eggplant baked with mushrooms

Ingredients:
400 g eggplant
400 g champignons,
200 ml 20% cream,
50 ml of dry white wine,
1 clove of garlic
1 onion
½ tbsp thyme,
cheese,
vegetable oil.
salt, black pepper - to taste.

Preparation:
Cut the eggplants into slices, sprinkle with salt and leave for 15 minutes to release the bitterness. Then rinse and brown on both sides. Cut the champignons into pieces, fry in oil, add the onion cut into rings, pour in the wine and let it evaporate. Pour cream over the mushrooms, reduce heat and simmer for 10 minutes. Season with salt and pepper to taste and add chopped garlic and thyme. Grease a baking dish with vegetable oil, put the eggplants in it in the form of a flower, directing the petal plates from the center to the edges. Put mushrooms with sauce in the center of the flower, wrap the edges of the plates inward, sprinkle with grated cheese on top and bake in an oven preheated to 180 ° C for 20 minutes.

Chicken noodles with eggplant

Ingredients:
1 chicken breast.
100 g noodles
1 carrot,
1 onion
250 g eggplant
2-3 tbsp soy sauce,
basil greens,
vegetable oil,
salt, black and red ground pepper - to taste.

Preparation:
Pour 2 liters of water over the chicken breast and cook over medium heat until tender. Then cut the finished meat into strips, strain the broth. Cut carrots, onions and eggplants into strips and fry in vegetable oil until golden brown. Add chicken meat, soy sauce to vegetables and simmer over low heat for 3-5 minutes. Pour noodles into boiling broth and cook over medium heat until half cooked. Then add vegetables with meat to it, salt and pepper to taste and then cook everything together until the noodles are done. When serving the finished dish, sprinkle with chopped basil herbs.

Chicken and Eggplant Pie

Ingredients:
For the test:
225 g flour
1 egg,
4 tablespoons vegetable oil,
2-3 tbsp water,
salt, spices - to taste.
For filling:
2 eggplants,
1 bell pepper
2-3 tomatoes,
1 chicken breast.
For the sauce:
300 ml sour cream,
3 yolks,
200 g cheese
1 clove of garlic
greens to taste.

Preparation:
For the dough, combine flour, beaten egg, vegetable oil, water, salt, add spices to taste and knead the dough. Wrap the finished dough with cling film and refrigerate for 30 minutes. Cut the eggplants in slices lengthwise and soak in cold salted water for 20 minutes, then fry on both sides. Cut the bell peppers into cubes and lightly fry in the same oil where the eggplants were fried. Cut the tomatoes into thin slices. Cut the chicken fillet into small cubes and fry in a pan with almost no oil. To prepare the sauce, whisk sour cream with yolks, add grated cheese, a little greens, chopped garlic and mix everything thoroughly. Roll out the dough to the diameter of the baking dish, lay the tomatoes, chicken, eggplant, bell peppers on it in layers and cover everything with sour cream sauce. Bake the pie in an oven preheated to 200 ° C for 30-40 minutes.

Ingredients:
250 g eggplant
1 stack rice,
1 carrot,
1 onion
1 bell pepper
12 cloves of garlic.
1 tsp adjika,
greens, salt, black and red ground pepper - to taste,
vegetable oil.

Preparation:
Cut eggplant and pepper into cubes, onion and carrots into thin strips. Rinse the rice, cover with salted water and leave for 15-20 minutes. Chop the garlic, fry in vegetable oil until golden brown and remove from the pan. Meanwhile, lightly fry the onions and carrots in garlic oil, then add the eggplants to them and fry for another 2-3 minutes. Then add bell pepper and adjika, salt and pepper to taste and mix thoroughly. Put rice on top of this mass, fill everything with salted water so that the rice is 1-1.5 cm covered with water, cover the dish with a lid and cook over low heat until the rice is cooked, until the liquid is completely absorbed. Stir the finished pilaf well, let stand for 5-7 minutes, then sprinkle with chopped herbs and serve.

Scrambled eggs with eggplant

Ingredients:
4 eggs,
400 g eggplant
100 g ham
1 onion
2 tbsp butter,
100 g green peas
salt, ground black pepper - to taste.

Preparation:
Cut the eggplants into thick slices, put them on a plate and, with salt, leave for 30 minutes, then fry in butter. Cut the ham into thin strips, dice the onion and fry everything in oil, add the green peas. Combine eggs with salt and ground pepper and pour over the ham, onion and peas. Divide the omelet into several parts, wrap the fried eggplant in each part and serve.

Lavash roll with eggplant

Ingredients:
1 sheet of pita bread,
1 eggplant,
250 g feta cheese,
300 g canned tomatoes,
2-3 cloves of garlic
cilantro, salt - to taste,
vegetable oil.

Preparation:
Cut the eggplant into slices and fry on both sides until golden brown. Chop the garlic, fry in oil, then pour the tomatoes and juice into the pan and cook until thickened for about 15 minutes. Add chopped cilantro, salt, pepper and cool. Grate the cheese. Grease a sheet of pita bread with tomato juice, put eggplants on it, sprinkle with feta cheese. Roll into a roll, brush it with butter on top and bake in the oven for 15-20 minutes at 190 ° C.

Ingredients:
1 eggplant,
1 vegetable marrow
1 carrot,
2 onions
2 sweet peppers (red and yellow),
2 tomatoes,
1 tbsp flour,
2 bay leaves
4-5 peas of black pepper,
salt, dill, parsley and cilantro to taste.

Preparation:
Cut the eggplant and zucchini into slices, sweet pepper into strips. Pour boiling water over the tomatoes, remove the skin and cut the flesh into slices. Chop the onion and carrots into strips, fry in vegetable oil until half cooked, add eggplant and zucchini to them and cook for another 3-5 minutes. Then add sweet pepper and tomato pulp to the total mass and simmer over low heat for 2-3 minutes. Dissolve the flour in half a glass of cold water, pour over the vegetables, add bay leaves, peppercorns, salt and pepper to taste, cover and simmer over low heat until vegetables are tender. 1-2 minutes before the end of stewing, add chopped herbs to the dish.

Eggplant muffins

Ingredients:
200 g flour
100 g butter
2 eggs,
200 g sour cream
1 sachet of baking powder
1 eggplant,
1 onion
100 g chopped walnuts
salt to taste.

Preparation:
Chop the onion finely, fry it. Cut the eggplant into small cubes, add to the onion and fry. Beat butter, eggs, sour cream, salt a little, pepper and, adding flour and baking powder, mix well. Then add chopped walnuts, eggplant fried with onions to the finished dough and mix again. Divide the dough into small tins and bake until golden brown in an oven preheated to 180 ° C for about 30 minutes.

Eggplant puffs

Ingredients:
500 g puff yeast dough,
4 eggplants
1 onion
2 cloves of garlic
3-4 tablespoons vegetable oil,
3 tbsp 30% cream
3 tbsp grated cheese
salt, oregano, black pepper - to taste.

Preparation:
Peel the eggplants and cut into small cubes. Chop the onion and garlic. In a frying pan, fry the onion until golden brown, add the eggplants, garlic to it, stir, cover and cook, stirring occasionally, over medium heat. When the eggplant is almost done, add the oregano, cream and stir. After the cream has evaporated a little, add the cheese, stir and cool. Roll out the dough, cut into squares, put the filling in the middle of each and connect the edges of the dough over it. Bake the puffs in an oven preheated to 180 ° C until golden brown.

Eggplant pancakes

Ingredients:
1 kg eggplant
5 tbsp flour,
1 pinch of baking soda
1 pinch of ground red pepper,
¼ tsp turmeric,
3 tbsp chopped greens
3 tbsp water,
170 g mozzarella,
⅔ stack. semolina
salt to taste.

Preparation:
Cut the eggplants into slices, sprinkle with salt and let sit for 30 minutes. In a separate bowl, mix flour, soda, turmeric, herbs, salt, red ground pepper, add enough water to make a dough that looks like thick sour cream. Cut the cheese into pieces and lightly fry. Put a slice of cheese on a circle of eggplant, cover with another circle of eggplant, dip in the prepared dough, roll in semolina and fry in vegetable oil on both sides until tender.

Simple eggplant recipes will undoubtedly diversify your usual menu. And what kind of eggplant blanks we have in store for you!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Many housewives are wondering how to cook eggplants. This can be done quickly and easily. Blue ones are delicious with any processing, and it will take a minimum of time to bring them to readiness. In addition, there are many interesting recipes.

How to cook eggplant

The blue ones are recommended to be consumed only after heat treatment, since during ripening, the toxin solanine accumulates in the fruits. This substance is responsible for the bitter taste of the vegetable. So that the nightshade does not taste bitter, salt the chopped fruit, after half an hour remove the liquid that came out in the process. Salt removes the toxin from the vegetable pulp. Thanks to the procedure, your eggplant dishes will turn out to be delicious. There are several ways to cook blue ones. They can be stewed, fried, baked, made into a salad component.

How much to fry in a pan

There are several options for how to cook blue ones in a pan:

• If you are going to fry the circles or plates until golden brown, you will need 2-3 minutes each. on each side.
• Cooking in breadcrumbs involves a similar roasting period.
• You can bring the vegetable in batter to readiness in 3-5 minutes.
• When cooking, for example, saute, you need to know how much to stew eggplants in a pan. This process will take 10-15 minutes.

What to cook from eggplant quickly and tasty

Recipes for different dishes will help you cook delicious eggplant. Try a vegetable with:

• cold and hot snacks;
• salads;
• soups;
• vegetable side dishes.

Snacks

One of the easy-to-prepare options is the eggplant appetizer. In cooking, there are many such recipes with photos. The composition of a blue dish may include other vegetables, cheese, sour cream, minced meat. Snacks should be fried or baked. With blue ones, you can replace meat by adding mushrooms, get delicious julienne. Many recipes with photos will help prepare a product, arrange a festive table.

For the winter - cooking recipes

Eggplant dishes for the winter will help to save the blue ones for a long time. There is a huge scope for culinary imagination here. Solanaceous fruits can be made into delicious canned salads. If you add marinade, you can prepare large pieces along with other vegetables. To make stewed blue ones in a slow cooker in winter, they should be cut into cubes, placed in a bag and frozen, it is allowed to use a dried vegetable.

Side dish

Eggplant second courses are prepared using other ingredients:

• meat;
• minced meat;
• vegetables: zucchini, tomatoes, garlic;
• cheese.

Eggplant recipes

The blue ones occupy one of the main places on the table of many families. Eggplant recipes with photos exist in large numbers. Experienced chefs recommend cooking:

• snacks;
• salads;
• soups;
• conservation;
• second courses.

Delicious salad for every day

• Cooking time: 3 hours.
• Servings Per Container: 2-3 Persons.
• Caloric content: 61 kcal.
• Purpose: for lunch / dinner.
• Cuisine: European.

Eggplant Salad Delicious is easy to prepare with simple ingredients. They can be found in the kitchen or in the store without much difficulty. The vegetable dish comes out tender, juicy and tasty. Using sour cream instead of mayonnaise as a dressing will help reduce its calorie content. You can serve the product for a holiday or for a family table for dinner. Its delicate taste will appeal to both adults and children.

Ingredients:

• blue - 1 pc.;
• mayonnaise - 2 tbsp. l .;
• tomato - 1 pc.;
• garlic - 1 clove;
• greenery;
• cheese - 100 g;
• chicken egg - 1 pc.

Cooking method:

1. The eggplant must first be baked. Make several cuts in the vegetable, salt. Leave in water for 2 hours. You need to bake the fruit in the oven, preheated to 180 degrees, for 30 minutes.
2. Peel the prepared vegetable, chop, put in a salad bowl. You need to do the same with a tomato.
3. Boil the egg hard-boiled, chop finely, chop the garlic. Place the components over the blue ones.
4. Mix the ingredients with mayonnaise, sprinkle with grated cheese and chopped herbs on top.

Baked eggplant

• Cooking time: 50 minutes.
• Servings Per Container: 10-12 Persons.
• Caloric content: 57.7 kcal.
• Purpose: for dinner / party.
• Cuisine: European / Vegetarian.
• Complexity of preparation: easy.

Baked eggplants are great for those on a diet. The main components of the product contain many useful substances. Oven cooking is a gentle cooking option that retains a wide range of properties. The combination of blue and tomatoes looks very beautiful on the outside, so the dish is suitable for a festive table. Such a culinary union of products is distinguished by its juiciness and excellent taste.

Ingredients:

• garlic - 4-5 cloves;
• eggplant - 2 pcs.;
• cheese - 0.2 kg;
• salt;
• tomatoes - 4-5 pcs.;
• greenery;
• vegetable oil;
• ground black pepper.

Cooking method:

1. Cut the blue ones into circles, salt on both sides, leave for a few minutes to remove the bitterness.
2. Grind the garlic using a special press, put it on a saucer. Pour some boiling water into a plate, mix well. Lubricate the eggplant slices with the resulting liquid.
3. Grate the cheese, cut the tomatoes into thin round slices.
4. Put on a baking sheet, which must first be covered with parchment and greased with oil, in layers, all the ingredients: eggplant, cheese, tomato, again cheese shavings. Season the dish with salt and pepper.
5. Bake for 25 minutes. at 180 degrees.

Fried with garlic

• Cooking time: 1 hour.
• Servings Per Container: 3-4 Persons.
• Caloric content: 64 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Complexity of preparation: easy.

Fans of spicy or savory dishes need to know how to cook eggplant with garlic. Small rolls are a great snack to go with any table. It is very easy to make it, you need a minimum of products and time. However, the apparent simplicity does not make the dish less tasty. Garlic gives an interesting spicy shade of blue. Sprigs of greenery will make the appetizer look beautiful.

Ingredients:

• green onions - 150 g;
• basil - 1 tsp;
• eggplant - 1000 g;
• dill - 1 bunch;
• salt - 1 pinch;
• garlic - 7-8 cloves;
• vegetable oil - 1 tbsp.;
• cilantro - 1 tsp

Cooking method:

1. Rinse the blue ones, cut them into thin slices lengthwise.
2. Chop the greens finely, add the garlic crushed under the press.
3. Rinse eggplant fruits again, pat dry with paper towels. Fry the vegetable on both sides in vegetable oil, spending 1-2 minutes each. for each.
4. Place a small herb and garlic filling on the tip of each fried slice. Roll the blanks into a roll. Serve this dish cold.

Breaded

• Cooking time: 60 minutes.
• Servings Per Container: 4-5 Persons.
• Caloric content: 148 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Complexity of preparation: easy.

If you want to make a tasty and easy-to-prepare appetizer, take a look at the eggplant in batter. The recipe is suitable for any hostess, it is very convenient in a situation when guests are on the doorstep, but there is nothing to treat them with. In just half an hour, you will receive a wonderful dish that will not leave anyone indifferent. The appetizer is suitable for use with side dishes or with some alcoholic beverages.

Ingredients:

• flour - 6 tbsp. l .;
• sunflower oil - 250 g;
• blue - 2 pcs.;
• eggs - 2 pcs.;
• salt.

Cooking method:

1. Cut the blue fruits into rings, soak for 10 minutes. Then, the pieces should be dried. Fry them in a skillet with butter, season with salt and pepper.
2. The next step in how to prepare a dish is to create a batter. Beat eggs, pour in 50 ml of water, gradually add flour and salt. Mix all components.
3. Dip each vegetable slice in the egg mixture. Then, you should put the workpiece in a pan with vegetable oil, fry until tender.

With Chiken

• Cooking time: 1 hour.
• Servings Per Container: 3 Persons.
• Caloric content: 110 kcal.
• Purpose: for dinner.
• Cuisine: European.

Chicken with eggplant in the oven is a delicious and satisfying product that is suitable for dinner after a working day, since it is both dietary and nutritious. You can use such a dish as an independent one or add side dishes with it: rice, potatoes, buckwheat. Cooking can take place in different forms: fans or boats.

Ingredients:

• chicken thighs - 3 pcs.;
• salt;
• cheese - 80 g;
• ground black pepper;
• blue - 3 pcs.;
• oregano;
• tomato juice - 250 ml;
• vegetable oil;
• onions - 1 pc.;
• garlic - 2-3 cloves.

Cooking method:

1. Onions must be peeled, chopped into small cubes. Cut the chicken meat into small pieces.
2. The blue ones should be cut lengthwise to the tail, so that the fruits begin to resemble a fan. Rub them with salt inside, leave for half an hour.
3. Put a frying pan on the fire, heat the vegetable oil. Fry the chopped onions until they become translucent. Add chicken, cook until white, pour in tomato juice. Stew the meat before evaporating the liquid. The juice should be added twice.
4. Put chopped garlic into the resulting mass, add salt and pepper. Mix the ingredients, cook for 5 minutes.
5. Line a baking sheet with foil. Free the blue ones from excess moisture by blotting with a paper towel. Put them on a baking sheet, pour over with vegetable oil, slightly straightening the cuts.
6. Roast vegetables for 25 minutes. In the finished fruits, place the filling between the slices, season with oregano. Sprinkle cheese shavings on top of the blanks. Return the dish to the inside of the oven for 10 minutes to brown the cheese.

Sandwiches

• Cooking time: 30 minutes.
• Servings Per Container: 6 Persons.
• Caloric content: 113 kcal.
• Purpose: breakfast / snack.
• Cuisine: European.
• Complexity of preparation: easy.

Eggplant sandwiches are a great breakfast option. A vegetable in its taste and nutritional value can replace sausage or other meat products. The tomatoes on the list can be used as desired for juiciness. It is recommended to fry the bread in butter, as this gives the ready-made sandwiches an interesting rich taste.

Ingredients:

• egg - 1 pc.;
• cheese to taste;
• loaf - 6 slices;
• butter - for frying;
• tomatoes - 1-2 pcs.;
• eggplant - 2 pcs.;
• garlic - 2 cloves;
• salt;
• greenery.

Cooking method:

1. Whisk eggs and salt. Saturate the bread slices with the mixture. Toast the croutons in butter on both sides for a medium browning.
2. Cut the blue ones into thin slices, salt for 30 minutes. Then, wipe off the liquid with paper towels. Place them in a skillet, fry until golden brown.
3. The next step on how to make sandwiches is to make the filling. Grate the cheese with the garlic using a fine grater.
4. Place the eggplants on bread slices, sprinkle with the cheese-garlic mixture on top. Microwave until cheese is melted. Garnish with a tomato slice when serving.

With chicken breast and tomatoes

• Cooking time: 1 hour.
• Servings Per Container: 1-2 Persons.
• Caloric content: 122 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Complexity of preparation: medium.

A good way to cook eggplant with tomatoes is to bake chicken fillet with them. To make the recipe healthy and dietary, replace mayonnaise with light sour cream. Such a dish will not be superfluous in the festive and everyday menu. Breast with vegetables comes out very tender, juicy, with a rich taste. You can cook it in portions, or by taking more ingredients, bake it on a large baking sheet.

Ingredients:

• mayonnaise - 1 tbsp. l .;
• cheese - 70 g;
• chicken breast - 1 pc .;
• eggplant - 1 pc.;
• garlic - 1 clove;
• tomatoes - 1 pc.;
• seasoning for chicken - 10 g;
• parsley - 10 g;
• vegetable oil - 1 tbsp. l.

Cooking method:

1. First, you need to prepare the vegetable components. The blue ones should be cut into thin plates, the tomatoes - into circles. Finely chop the parsley and garlic.
2. Fry the blue plates in a skillet with the grill function for 4 minutes. from each side. Place half of the ingredient overlapping the inside of the baking dish. Grease the bottom of the container with vegetable oil.
3. Cut the chicken fillet along the thick edge, unfold, beat off, season with pepper, salt and chicken mixture. Place the meat on top of the eggplant, cover with the rest of the vegetable. Brush with sour cream.
4. Put the tomato slices on a dish, sprinkle with garlic and parsley. Grate the cheese or cut into thin slices. Place the ingredient on top of the previous layers.
5. Place the dish in the oven, preheated to 170 degrees, for half an hour.
6. Serve the dish prepared quickly and tasty in portions.

Cold appetizer

• Cooking time: 40 minutes.
• Servings Per Container: 6 Persons.
• Caloric content: 80 kcal.
• Purpose: on the festive table.
• Cuisine: European.
• Complexity of preparation: easy.

A cold eggplant appetizer is always relevant for the festive table. One of the types of such a dish is Peacock's Tail. The main advantage of this delicacy is its beauty. Food with this appearance is suitable for a Christmas or New Year's celebration, anniversary. If you are in doubt about what to cook with eggplant, use this recipe. Your guests will be delighted.

Ingredients:

• Feta cheese - 0.2 kg;
• tomatoes - 4-6 pcs.;
• blue - 4 pcs.;
• sour cream - 2-3 tbsp. l .;
• olives - ½ can;
• salt;
• garlic - 2-3 cloves;
• cucumbers - 2-3 pcs.;
• lean oil;
• Dill.

Cooking method:

1. Cut the main ingredient into oval slices. Sprinkle them with salt, leave for 30 minutes. Rinse with water to stop the bitter vegetable. Dry the food and place on a greased baking sheet. Bake for 15 minutes at 200 degrees.
2. The next step, how to prepare an appetizer, will be the filling. Combine Feta cheese with sour cream and garlic, passed through a press.
3. Cut the cucumbers and tomatoes into circles, divide the olives into 2 parts lengthwise.
4. Spread a small amount of filling on each cooled baked oval, and put a tomato on top. Then, you will need to add the cheese-sour cream mixture and cucumber again. The final touch will be a piece of olive, put on a drop of mass from Feta.
5. The Peacock Tail appetizer will get a beautiful design if you put it on an oval dish and decorate it with dill.

In the oven with cheese

• Cooking time: 45 minutes.
• Servings Per Container: 2 Persons.
• Caloric content: 166 kcal.
• Purpose: appetizer.
• Cuisine: European.
• Complexity of preparation: easy.

Eggplants in the oven with cheese are both spicy and tender. Baking such a tasty treat will not be difficult for any housewife. The taste of the eggplant dish is so attractive that even a child will like it. You can bake the product in a large form or several small ones. In the first case, when serving, divide the food into portions. Ordinary cheese can be replaced with feta cheese, then the appetizer will become even more tender.

Ingredients:

• cheese - 60 g;
• vegetable oil - 1 tsp;
• eggplant - 1 pc.;
• salt;
• tomatoes - 1 pc.;
• garlic - 2 cloves;
• sour cream - 2 tbsp. l.

Cooking method:

1. Cut the blue ones into thin circles, salt. Chop the tomato into small cubes. Grate the cheese and garlic cloves on a fine grater.
2. Take a deep bowl, mix the tomatoes, cheese and garlic inside, add the sour cream. Mix all the ingredients.
3. Grease the bottom of a baking dish with butter, lay the eggplant and the dressing with cheese and tomato in layers, alternating between them.
4. Baking an eggplant dish inside an oven preheated to 180 degrees will take about half an hour.
5. This appetizer cooks quickly and comes out deliciously hot and cold.

In korean

• Cooking time: 9 hours.
• Servings Per Container: 8-10 Persons.
• Caloric content: 109 kcal.
• Purpose: appetizer.
• Cuisine: European.
• Complexity of preparation: medium.

Korean style eggplant is an appetizer with a pungent taste and spicy aroma. Based on these properties, the dish is also called Georgian. You can save it for the winter or try it out after a few hours. The food goes well with any side dish, but the culinary product will seem especially tasty when paired with mashed potatoes. A pleasant spice will appeal to any gourmet and will add new flavors to the dishes.

Ingredients:

• carrots - 250 g;
• onions - 250-300 g;
• eggplant - 1000 g;
• seasoning for Korean carrots - 1 tsp;
• bulgarian pepper - 250 g;
• sugar - 4 tbsp. l .;
• bitter pepper - 1 pc.;
• garlic - 25 g;
• salt - 2.5 tbsp. l .;
• vinegar 9% - 50 ml;
• coriander - 1 tsp

Cooking method:

1. Wash and dry the blue ones. Grind the fruits into thin strips, salt for 60 minutes.
2. Cut the bell pepper into long strips, the onion into half rings, grate the carrots.
3. Drain the liquid that has come out of the eggplant, squeeze out the pieces of vegetable. Put in a skillet, fry until golden brown.
4. Mix all vegetables in a bowl. Add chopped hot peppers and garlic. Season with spices, stir. Let sit for 4-5 hours, repeating mixing several times.
5. Put the salad inside the jars for the winter, cover with lids that need to be boiled beforehand.
6. Take a saucepan, cover its bottom with linen. Place jars of salad on top of the napkin. Pour water so that it reaches the bulges of the vessels, wait for a boil, sterilize the jars for 20 minutes.
7. Roll up the containers with lids, turn them upside down, cover with a warm blanket until they cool completely.
8. For storage, the eggplant dish is left in a cool place.

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