Continuing the parade of eggplant recipes, we turn to the next way of cooking this seasonal vegetable. This time we will cook fried eggplants with tomatoes, getting a useful and tasty hot dish for an easy summer meal.
Recipe for fried eggplants with garlic and tomatoes
Ingredients:
- eggplant - 130 g;
- garlic teeth - 3 pieces;
- hot chilli - to taste;
- mint leaves - 1/2 st .;
- onion - 75 g;
- seeds of coriander, turmeric, smoked paprika - 1 teaspoon;
- tomato - 90 g;
- olive oil - 45 ml.
Preparation
Before fry eggplants with tomatoes and garlic, the aubergines themselves should be cut and sprinkled generously with salt. Leave the salted vegetables in a colander for half an hour, and then rinse and dry.
Onions salvage before blanching, and then mix the roast with eggplant and other spices. In the meantime, cook the pasta from half the leaves of mint, garlic and pepper. Add the fragrant paste to the half-ready vegetables. Then put the pieces of tomatoes and leave the dish under the lid until the eggplant is ready. If necessary, you can pour water into the pan. Before serving, sprinkle fried eggplants with tomatoes remaining mint.
Fried eggplant salad with tomatoes
Ingredients:
- boiled brown rice - 1 item;
- eggplant - 130 g;
- olive oil - 55 ml;
- carrots, sweet peppers, onions - 120 g;
- cherry tomatoes - 1 handful;
- garlic teeth - 2 pieces;
- mix of salad - 1 handful;
- a bundle of coriander;
- lemon juice - 35 ml;
- Dijon mustard - 5 g.
Preparation
Cut the vegetables into slices of equal size. Eggplant is the first to go to the frying pan. After him, after 10 minutes, you can pawn and carrots with pepper and onions. Once all the vegetables have softened, put half of the cherry tomatoes and let them release the juice.
Passed vegetables mixed with brown rice, salad mix, coriander greens and a mixture of lemon juice and
Fried eggplants with mushrooms, tomatoes and cheese
Ingredients:
- eggplants - 380 g;
- mix of cheeses (mozzarella, parmesan) - 240 g;
- purple onion - 60 g;
- garlic teeth - 2 pieces;
- champignons - 230 g;
- tomatoes in own juice - 750 g;
- tomato paste - 15 g;
- leaves of thyme, rosemary, basil - 1 teaspoon.
Preparation
After frying eggplant plates, we pass onions and mushrooms with tomatoes in a frying pan. In a thick sauce we put pieces of aubergine and herbs, sprinkle all the cheese and put it under the grill until the top layer is blurred.