Eggplant dishes are characterized not only by excellent taste qualities, but also by an impressive content of useful elements and vitamins, which is the basis for regular inclusion of these in the daily and festive menu.
What to cook with aubergines?
As a rule, the most popular recipes from aubergines are delicious and simple, not requiring the presence of refined or expensive products. By implementing them, you can provide a delicious and useful meal.
- At first you can cook a delicious and light soup, adding eggplants to other vegetables.
- With the participation of the vegetable you will get a tasty, appetizing stew or salad for the second.
- Eggplant dishes are recipes of numerous savory snacks that are cooked for the winter, and are made immediately before consumption.
Teschin tongue from eggplant
Studying the recipes from eggplant, you can notice an unprecedented popularity of an acute snack with the participation of a vegetable, decorated in the form of rolls and having an amusing name "teshchin language." Excellent taste, unpretentious cooking and spectacular appearance of the dish will be equally appropriate for a casual or festive table.
Ingredients:
- eggplant - 2 pieces;
- tomatoes - 2 pcs .;
- mayonnaise - 100 g;
- garlic - 3-4 teeth;
- vegetable oil - 4 tbsp. spoons;
- greens - 1 bunch;
- salt pepper.
Preparation
- Eggplants cut into slices, fried.
- Each plate is salted, peppered, greased with mayonnaise and sprinkled with garlic and placed on top of a slice of tomato.
- Fold the workpieces, stack on a dish.
- Decorate the finished rolls from eggplant greens and served to the table.
Eggplant caviar - recipe
The next snack is more characteristic for the everyday menu, although for many it is an indispensable treat for any occasion or without. Eggplant eggs in a classic version are prepared from baked on charcoal fruits, which gives it an unforgettable refined taste and an incomparable smell of haze.
Ingredients:
- eggplant - 4 pcs .;
- Bulgarian pepper - 2-3 pcs .;
- tomatoes - 500 g;
- onions - 2 pcs .;
- garlic - 3-4 teeth;
- vegetable oil - ½ cup;
- wine vinegar - to taste;
- salt, pepper, herbs.
Preparation
- Eggplants, peppers and garlic bake until soft.
- Purify the fruit from the pelts, and blend the pulp with a blender.
- Scald the tomatoes with boiling water, relieve the skin and cut into cubes.
- Serve the onions in butter, add the tomatoes and let them sit for 15 minutes.
- Combine mashed potatoes with fried, season, add greens and puff for 10 minutes.
Ragout of zucchini and eggplant
Ragout of eggplant can be made in a lean version in combination with other vegetables or cook with the addition of meat: chicken, turkey, pork, beef. Any of the variations in its own way is good and has its faithful admirers. Below is a recipe for a dish with chicken, which can be designed to suit your preferences.
Ingredients:
- chicken fillet - 500 g;
- eggplant - 2 pieces;
- zucchini - 1 piece;
- Bulgarian pepper - 3 pcs .;
- tomatoes - 2-3 pcs .;
- onions - 2 pcs .;
- garlic - 2-3 teeth;
- vegetable oil - ½ cup;
- Basil, parsley, dill - per ½ of the bunch;
- salt, pepper, spices.
Preparation
- The fillet is cut into small pieces and fried in oil until red.
- Lay onions, bell peppers, tomatoes, aubergines and zucchini, seasoning the layers to taste with salt, pepper and spices.
- Cover the container with a lid, reduce heat and stew for 15 minutes.
- At the end of the fire, greens and chopped garlic are thrown.
- Such dishes from stewed eggplants are good both hot and cold.
Eggplant salad in Korean style
Eggplant dishes can be decorated with a Korean accent, seasoning with appropriate spices. Acute can be adjusted according to your preferences, reducing the amount of hot pepper. To rid the fruits of bitterness, the vegetable cut into small pieces is salted, and after 10 minutes rinse, squeeze and dry.
Ingredients:
- eggplant - 4 pcs .;
- Bulgarian pepper - 2 pieces;
- carrots - 1 piece;
- garlic - 2-3 teeth;
- sugar - 1 teaspoon;
- vinegar wine - 2 tbsp. spoons;
- coriander - 1,5 tsp.
- red and black pepper - for ½ tsp;
- vegetable oil - 100 ml;
- salt, sesame, soy sauce, greens.
Preparation
- Eggplant brusochki fry in butter until half-ready.
- Add the sliced vegetables, seasonings, spices, mix.
- Leave the eggplant salad overnight in the fridge.
Eggplant eggs in the oven
Dishes made of eggplant can be very refined and original. Preparing the food in the light of the recommendations below, you can effectively complement the festive feast and pamper guests delicious delicacy. To preserve juiciness, you need to lubricate the blanks before baking with oil.
Ingredients:
- eggplant - 4 pcs .;
- forcemeat - 400 g;
- tomato, onion, garlic cloves - 1 pc .;
- cheese - 200 g;
- mayonnaise - 100 g;
- salt, pepper, Italian herbs, herbs.
Preparation
- Cut the eggplants in half, scrape the pulp, leaving 1 cm on the walls, bake the base at 220 degrees 15 minutes.
- Brush minced meat with onions, add sliced tomatoes, roasted eggplant, garlic, fresh herbs.
- Fill the stuffing with eggplant boats , water mayonnaise, sprinkle with cheese and send to the oven for 30 minutes.
Eggplant soup
The first dishes from eggplants are easy and nutritious and balanced at the same time. Hot can be made in the form of a classic soup on a meat or vegetable broth with the addition of carrot and onion fries and potatoes or how in this case to weld a more refined pearl variation.
Ingredients:
- eggplant - 500 g;
- onions and tomatoes - 2 pcs .;
- carrots - 1 piece;
- broth - 500 ml;
- paprika and sugar - 1 teaspoon each;
- chili - ½ tsp;
- cream - 100 ml;
- garlic - 2 teeth;
- vegetable oil - 2 tbsp. spoons;
- salt, pepper, herbs.
Preparation
- Onions and carrots are dipped in oil.
- Add the peeled and sliced tomatoes and eggplants, pour in the broth and tamper with everything under the lid for 15 minutes.
- Introduce seasonings, garlic, cream, warm up 3 minutes, remove from heat, blur.
- Pour soup-puree from aubergines on plates, decorate with greens.
Parmedzhano from eggplant
If you like aubergines and hard cheese, then the next appetizer comes from Italy, without any doubt you will like it. In the original recipe, mozzarella and parmesan are used, which can be replaced by any other financially accessible analogues, for example, Swiss or Dutch and soft Adyghe cheese.
Ingredients:
- eggplant - 2-3 pieces;
- mozzarella and parmesan - 200 g each;
- olive oil - 50 ml;
- tomatoes in their juice - 2 cans;
- onion - 1 piece;
- garlic - 2 teeth;
- salt, pepper, basil, oregano ..
Preparation
- Eggplants are cut into circles, salted, left under the press for 15 minutes.
- Sliced and fried on both sides.
- Grate on a grater hard cheese, cut soft layers.
- Fry onions and garlic, add tomatoes with juice, spices, herbs, stew for 15 minutes.
- Appetizer is made from eggplant layers. Half the sauce, slices of the vegetable, soft and hard cheese are spread on the bottom of the mold.
- Repeat the layers, cover with the rest of the sauce and bake for 30 minutes at 200 degrees.
He from eggplants
Another dish with a Korean accent can be prepared using as a main component eggplant. In this case, the cut vegetable is pre-cooked for five minutes before steaming for five minutes, then it is infused with carrots, onions and garlic in a spicy, spicy marinade.
Ingredients:
- eggplant - 1 kg;
- onions and carrots - 1 pc .;
- salt, sugar and coriander - 1,5 teaspoons;
- garlic - 3-4 teeth;
- vegetable oil - 4 tbsp. spoons;
- apple cider vinegar and soy sauce - 2 tbsp. spoons.
Preparation
- Grind carrots and onions, mix with salt, sugar, knead, leave for 30 minutes.
- Add eggplant, all the spices, stir.
- After 3 hours you can try it from eggplants in Korean.
Warm aubergine salad
Salad from baked eggplants , which can be made according to the recipe offered below, is served in a warm form immediately after preparation. In this case, together with the main component, sweet peppers are also baked in the oven. They need to be placed in a bag for a minute after heat treatment and rid of the skins.
Ingredients:
- eggplants, peppers, tomatoes - 250 g;
- feta - 200 g;
- vegetable oil - 5 tbsp. spoons;
- vinegar - 2 tbsp. spoons;
- mustard - ½ tsp;
- honey - 2 tsp;
- salt, pepper, herbs.
Preparation
- The flesh of baked eggplants and peppers is cut into cubes.
- The same manner shred cheese and tomatoes.
- Mix the ingredients, flavor the components of the filling, mix.