Many grow or buy eggplant. But few people know how to cook them delicious. Lifehacker has compiled a selection of eggplant class dishes for you.
It is believed that the eggplant, thanks to the potassium contained in them, have a beneficial effect on the functioning of the heart and normalize the water-salt metabolism. It is not without reason that they are called longevity vegetables and recommended regularly to the elderly. In addition, eggplants are low -calorie: only 24 kcal per 100 grams of product. Moreover, they contribute to the cleansing of the intestines. What is needed if you follow the figure.
But sometimes even the benefit is not an argument. Many housewives also consider eggplants too moody: either blackened, then musty. Although these troubles are easy to avoid.
Several useful tips
- Before cooking, soak the eggplant in salted water for half an hour. Then rinse. So bitterness will leave vegetables.
- If you cook caviar, do not let the eggplants through a meat grinder and do not cut with a metal knife. This dish can purchase an unpleasant taste. Grind the blue with ceramic or wooden cutter.
- So that when frying, the eggplant does not absorb a lot of fat, first scald them with boiling water.
- So that the flesh does not blacken, cook eggplant over high heat.
- If you want slices or eggplant mugs, do not lose shape when cooking, do not remove the skin from them.
Moussaka
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This is a traditional dish of eggplant and minced meat for the Balkans and the Middle East. Tasty and very satisfying.
Ingredients:
- 800 g of eggplant;
- 800 g of minced lamb or beef;
- 300 g of tomatoes;
- 1 onion;
- 50 g of solid cheese;
- 180 g of white dry wine;
- olive oil for frying;
- salt and pepper to taste.
For sauce:
- 500 ml of milk;
- 40 g of butter;
- 30 g of flour;
- 200 g of solid cheese;
- 2 eggs;
- Salt and nutmeg to taste.
Cooking
Let’s start with the sauce. In a pan, we melt the butter and “fry” the flour in it. In parallel, we heat up the milk a little (do not boil!). To make the sauce without lumps, milk and a mixture of oil and flour should be approximately the same temperature. Milk, constantly stirring, pour into the pan to oil and flour. Salt, add nutmeg. Bring to a boil, and then pour grated cheese. We continue to cook, not forgetting to mix until the cheese melts. Then remove from heat. While the mixture cools, beat the eggs in a separate bowl. After that, slowly pour them into the sauce, mixing thoroughly. The sauce is ready.
Musaki onions must be cut into half rings, remove the skin from tomatoes and chop them with cubes. Cut the eggplant into thin oblong slices (do not forget to soak them in salted water!) and fry in olive oil on both sides. After frying, they should be put on paper towels so that the excess fat is absorbed. Also you need to fry the onion (until soft) and minced meat. In the middle of frying into the onion and minced meat, pour the wine and cook until the liquid evaporates. After that, add tomatoes, salt, pepper and extinguish a few more minutes.
We collect Musaku: lay out eggplant and minced meat in layers in layers so that eggplant is on top. Pour everything with sauce and sprinkle with grated cheese. We send to the oven, heated to 180 ° C, for 30–40 minutes.
Kaponata
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This is Sicilian stew 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 snacks.
Ingredients:
- 800 g of eggplant;
- 150 g of olives;
- 90 g of capers;
- 140 g of onions;
- 50 g of sugar;
- 400 ml of tomato paste;
- 80 ml of wine white vinegar;
- olive oil for frying;
- basil, salt and pepper to taste.
Cooking
Peel the eggplants, cut into cubes and fry in olive oil. So that the vegetables are not too fat, before hot they can be slightly packed with boiling water.
In a separate bowl, we are caramelize onions with sugar (oil do not use oil) until golden. Then we add capers there (recall that they can be replaced with salty cucumbers), olives, wine vinegar and a little olive oil. We stew all this for about five minutes, after which we add fried eggplant and tomato paste. Cooking another 7-10 minutes. A couple of minutes before cooking, add finely chopped fresh basil, salt and pepper to taste. Be careful with salt. You can do without it at all, as the capers give the dish the desired salinity.
Climbing
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This is a variation of a traditional Italian dish where eggplant replaces the dough.
Ingredients:
- 800 g of eggplant;
- 500 g of beef minced meat;
- 500 g of thick tomato paste;
- 100 g of Mozarella;
- 100 g of Parmesan;
- 100 g of breadcrumbs;
- 2 eggs;
- 2 tablespoons of water;
- 3 tablespoons of olive oil;
- salt and black ground pepper to taste.
Cooking
Clean the eggplant and cut in circles with a thickness of about one and a half centimeters. Beat eggs with two tablespoons of water in a bowl. In a separate bowl, mix the grated parmesan, breading crackers, salt and pepper. Dip each circle of eggplant first in whipped eggs, and then into a mixture of crackers and cheese. We lay the eggplant on a baking sheet lubricated with olive oil. We heat the oven to 180 ° C and send eggplants there for 20–25 minutes until the vegetables purchase a uniform golden crust.
At this time, fry the minced meat in olive oil (if desired, it can be salt and pepper). After about 10 minutes, add tomato paste to the minced meat. We bring the mixture to a boil and remove from heat.
Put part of the eggplant in the baking dish, then cover them with tomato-and-beam sauce, sprinkle with 50 grams of mozzarella and put the eggplant again on top. If the form is small, and there are a lot of fillings, you can make several layers. Sprinkle the remaining mozzarella on top and send to the oven (200 ° C) for 10-15 minutes (the cheese should melt).
Suspend for spaghetti
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Eggplant can not only replace the paste, but also perfectly supplement it. For example, you can prepare a vegetable sauce for spaghetti.
Ingredients:
- 800 g of eggplant;
- 500 g spaghetti;
- 400 g of tomatoes;
- 4 cloves of garlic;
- olive oil;
- basil;
- salt and pepper to taste.
Cooking
For this recipe, eggplant must first be baked in the oven. It will take about an hour: it is necessary that the vegetables become soft. While the eggplant is baked, boil spaghetti. Having taken the eggplant from the oven, let them cool a little, and then carefully remove the skin from them.
Finely cut the garlic and fry in preheated olive oil for two minutes. Then add tomatoes chopped by large cubes. Stew until almost all the liquid evaporates. At the end of the cooking, add eggplant sliced cubes, salt and pepper to taste. Serve on the table with spaghetti. The dish can be sprinkled with chopped basil.
Cutlets
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Vegetarians will like this recipe. Chanid delicious eggplant cutlets are easy to cook, and most importantly – no meat.
Ingredients:
- 800 g of eggplant;
- 100 g of solid cheese;
- 2 pieces of rye bread;
- 50 g of breadcrumbs;
- 2 eggs;
- 3 cloves of garlic;
- 50 ml of milk;
- 2 tablespoons of vegetable oil;
- salt and pepper to taste.
Cooking
Cut the eggplant in small cubes and fry in vegetable oil. While they cool,cheese on fine grater and chop the garlic. We soak bread in milk.
Beat the cooled eggplants with a blender until a homogeneous pasty mass. Then add soaked bread, grated cheese and garlic, eggs, salt and pepper to them to taste. Mix everything thoroughly. If the “minced meat” turned out to be too liquid,
Cooking
We cut the stalks in the eggplant and cut the eggplant along to make the “boats” (3 eggplant = 6 boats). Do not remove the skin – it will retain the shape of vegetables and the type of dish. We cut fish and tomatoes with small cubes, if desired from tomatoes, you can first remove the skin. We cut the onion finely.
Put the eggplant boats on a baking sheet lubricated. Inside each of them we put fish, tomatoes, onions and slightly butter. Salt, pepper and sprinkle with greens to your taste. Then sprinkle each portion with grated cheese. We send eggplant to a well -heated oven for 30-50 minutes. There is this dish you can spoon, scraping the pulp from the walls of the eggplant.
Grill-bacules salad
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This simple salad can be made in nature. It will be a great addition to barbecue and other meat dishes prepared on grill.
Ingredients:
- 1 large eggplant;
- 1 purple onion;
- 1 avocado;
- 1 lemon;
- rapeseed and olive oil;
- 1 tablespoon of red wine vinegar;
- 1 teaspoon of Dijon mustard;
- honey;
- Oregano and parsley;
- salt and black ground pepper to taste.
Cooking
Cut the eggplant in circles with a thickness of about 2.5 centimeters. We clean the onion and cut into large rings. Spray these vegetables with rapeseed oil and cooked on grill until soft. When the eggplant and the onion cool down a little, cut them, as well as cleaned avocados with large cubes.
In a separate bowl, we prepare a gas station. Mix red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew a little, and then fill it with a salad. Salt, pepper, decorate lemon slices and parsley twigs.
Sticks in batter
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This is a light summer snack. Eggplants prepared according to this recipe are low -fat, tender inside and with crispy cheese crust on the outside.
Ingredients:
- 500 g of eggplant;
- 150 g of solid cheese;
- 1 egg;
- 100 g of breadcrumbs;
- 3-4 cloves of garlic;
- olive oil;
- salt, black ground pepper, paprika and turmeric to taste.
Cooking
Cut the eggplant into strips about 3 centimeters thick and fill with salted water so that bitterness leaves. Having dried the slices of eggplant on a paper towel, put them in a bowl, spray with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, passed through the press of garlic). Leave for 5-10 minutes.
At this time wecheese and mix it with breadcrumbs of crackers. In a separate bowl, beat the egg.
Put the baking sheet on the baking sheet and heat the oven to 200 ° C. Dip each slice of eggplant first in the egg, and then in a mixture of cheese and crackers and put it on a baking sheet. Cooking sticks in the oven for about 20 minutes. They can eat both hot and cold – equally tasty.
Rolls
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There are many variations of eggplant rolls. Some people just fry the vegetable, others bake. Some use only cheese for filling, others add carrots, mushrooms or tomatoes. We offer you the simplest cooking option.
Ingredients:
- 500 g of eggplant;
- 100 g of cream cheese;
- 2-3 cloves of garlic;
- olive oil for frying;
- salt, pepper and greens to taste.
Cooking
Cut off the tops from the eggplant and cut with plates about a thickness of about a centimeter. Getting rid of bitterness (see. Life hacks are higher), fry the eggplant in olive oil. We remove excess fat using a paper towel. If you prefer baked vegetables, use the oven.
We pass the garlic through the press, finely chop the greens. We mix all this with cream cheese (if you wish, salt, pepper and add other spices). We spread the cheese mass with a thin layer on eggplant. We wrap each plate with a roll and fasten it with a toothpick. We spread the rolls on the leaves of the salad and sprinkle with crushed walnuts (optional).
Tower turrets
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This snack is easy to prepare and spectacular in appearance. Tower of eggplants laid out on a large plate and decorated with herbs are perfect for the festive table.
Ingredients:
- 400 g of eggplant;
- 400 g of tomatoes;
- 300 g of Mozarella;
- 3 tablespoons of olive oil;
- balsamic vinegar;
- salt, black ground pepper and basil to taste.
Cooking
Cut the eggplant peeled from the skin with mugs with a thickness of about a centimeter. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes in roundabouts. Mozarella cut into slices. The thickness of the cheese and tomatoes should be about a centimeter.
In the baking form, greased with oil, “build” turrets: eggplant circle, tomato circle and cheese slice. We decorate each portion with twigs of basil and spray with balsamic vinegar. We send all this to the oven (200 ° C) for 15–20 minutes.
Snack “Pavne tail”
Rutxt.ru
Another bright eggplant snack. Thanks to the unusual “design”, the dish will appeal not only to adults, but also to children who rarely eat vegetables with hunting.
Ingredients:
- 500 g of eggplant;
- 300 g of tomatoes;
- 200 g of cucumbers;
- 200 g of feta cheese;
- half a half of olives;
- 3 tablespoons of sour cream;
- 2-3 cloves of garlic;
- olive oil;
- dill;
- Salt to taste.
Cooking
We cut eggplant obliquely to get oval slices. We soak in salted water, rinse and dry. After that, lay out on a baking sheet, spray with olive oil and bake for 10-15 minutes at a temperature of 200 ° C.
We pass the garlic through the press and mix with sour cream and feta cheese until smooth. Tomatoes and cucumbers cut into circles. It is desirable that the latter in diameter be less than the first. We cut olives without bones in half.
On a large oblong plate, lay out eggplant in the shape of a peacock tail. Lubricate each piece with cheese mass. Then we put on them a mug of tomato and cucumber. A little cheese with garlic again, and in the end – half of the olive. It should look like eyes on the tail of a peacock.
Heh
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Hey is a Korean dish that is usually prepared from meat, fish or vegetables, such as eggplant. Hey of eggplant can be served as a side dish for meat or as an independent food.
Ingredients:
- 1.5 kg of eggplant;
- 100 g of paprika;
- 1 acute patch;
- 7-8 cloves of garlic;
- 2 tablespoons of vegetable oil;
- vinegar.
Cooking
Cut the eggplants with cubes and get rid of bitterness in the usual way. After that, fry them in vegetable oil. Cut sharp peppers with thin rings and chop (not too small) garlic. We spread in a plastic container in layers of eggplant, garlic and pepper. Spray with vinegar, sprinkle a little with paprika and repeat the layers until the container is filled. The amount of pepper, garlic, paprika and vinegar vary to your taste. If you don’t like acute, add these ingredients to a minimum. We cover the filled container with a lid and remove for a day in the refrigerator.
Eggplants open spaciousness for culinary imagination: a list of dishes from them can be continued for a long time. We invite you to do this in the comments. Write whether you like eggplant, and share your branded recipes.