Eggplant recipes go well with other vegetables. This allows you to prepare vegetable snacks, stews, casseroles and salads from them (eggplant). In addition, excellent eggplant recipes for pickling, salting and drying.
In the section "Recipes from eggplant" 118 recipes
Baked eggplant with soft cheese and tomatoes
Baked eggplant with soft cheese and tomatoes is a win-win combination of vegetables with sour milk products. The recipe for making a hot snack is very simple, and you do not have to run around the shops for a long time buying dozens of ingredients. Product List ...
Eggplant with mozzarella, baked in the oven
The recipe for a hot eggplant with mozzarella cheese is simple. The dish can be prepared and served even if you only have 60 minutes left before the guests arrive. The main thing is to quickly cut the eggplants into slices and lightly bake in the oven, pre ...
Baked eggplant appetizer in sweet and sour marinade
A sweet and sour marinade baked eggplant appetizer prepared according to this recipe can be served with any side dish, meat dishes, and even scrambled eggs. Due to the fact that vinegar is included in the marinade, eggplants are stored in the refrigerator for 7-10 days, ...
Eggplants for the winter in Georgian style in tomato sauce
Of the many canned vegetables, this Georgian eggplant recipe for the winter is distinguished by the spicy aroma of spices, spicy garlic dressing with tomato and herbs. The eggplant blank can be eaten immediately on the day of preparation or stocked up for the winter. By...
Stuffed salted eggplant
Recipe stuffed with salted eggplant, which can be served after a week of salting. If you are preparing salted eggplants for the winter, then you need to drain the brine, boil it, you can add a little vinegar. After that, put the eggplants in the ...
Grilled grocers
It has a grill and diversifies the assortment of kebabs. A very simple vegetable kebab recipe that does not require skewers. It is enough to put the sliced eggplant on the wire rack and hold it over the coals for a few minutes. The eggplants are cooked very ...
Eggplant stuffed with pasta
The recipe for eggplant stuffed with pasta is an unusual, tasty and quite satisfying option for preparing a seasonal vegetable. Eggplants are often stuffed with meat, mushrooms or some vegetables. This recipe with pasta is rare, so in this ...
Eggplant appetizer with tomatoes and garlic
There are times when you need to prepare a quick and tasty snack, which, well, simply must please all guests. An eggplant appetizer with tomatoes and garlic recipe will definitely help. It turns out fragrant and juicy, perfect for the base ...
Vegetable kebab
Vegetable kebab is not an alternative to meat, but a great addition. There can be any vegetables for barbecue, but take into account their density so that they can be baked on the grill at the same time. In this recipe, the kebab is made from an assortment of eggplants, zucchini and ...
Eggplant with minced meat in batter
Cooking eggplants in batter with minced meat is most convenient during the ripening season of vegetables. The recipe is quite simple, and in the finished dish, the taste of eggplant was revealed in a new way. By the way, there is a similar eggplant dish with minced meat in Chinese cuisine. Of those listed in the rec ...
Eggplant fried with satsivi sauce
Fried eggplant appetizer with satsivi sauce is one of the most famous recipes of Georgian cuisine. The sauce is made from walnuts by grinding them together with garlic and spices. Eggplants according to this recipe are also suitable for the festive table, because their m ...
Adjapsandal - Georgian vegetable stew
At first glance, the recipe for ajapsandal (aka ajapsandali) is no different from a vegetable stew. It seems nothing special, but tasty, spicy, with a twist. Moreover, you can serve ajapsandal immediately, hot, but the next day, when the stew is infused, nama ...
Eggplant cutlets
The eggplant cutlet recipe is not one of the fastest. But the ruddy vegetable cutlets, which are obtained if you follow the instructions, are worth it. Eggplants are first baked in the oven, then chopped finely, mixed with the rest of the ingredients to make a vegetable ...
Eggplant casserole with cutlets
Eggplant casserole with cutlets is a two-in-one recipe, because both meat cutlets and a vegetable garnish are cooked in the oven dish at the same time. Choose minced meat for cutlets according to your taste. I had a mixed (pork with beef ...
Vegetable stew with eggplant and chicken stomachs
Vegetable stew with eggplant and chicken stomachs is especially tasty during the eggplant season. Those eggplants that have grown in the sun, under the bright sun. The recipe is very simple. And you can make it even easier: boil the ku ...
Eggplant rolls with feta cheese
Eggplant rolls with feta cheese are a simple yet effective appetizer that will rightfully become a favorite this fall. Instead of feta cheese, you can use mozzarella or any other young cheese. And to spice up the dish, try adding a little ...
Eggplants are delicious and healthy fruits that are used in the cuisines of many nations. They not only have a special taste, pleasant aroma, high nutritional value, but also contain useful substances: vitamins, minerals, organic acids, pectin, fiber. The blue ones go well with other vegetables and a variety of sauces. From them you can cook in a pan as simple snacks, light salads and chic dishes.
The best recipes for eggplant with tomatoes cooked in a pan
One of the not difficult to prepare dishes are blue ones, fried with tomatoes, in various variations. But in order for the food to be tasty, have a beautiful appearance and a fragrant smell, you need to choose and peel the vegetable correctly. Here are some tips:
- Choose young cultural representatives for frying.
- To prevent the vegetable from becoming bitter, cut it into slices and dip it in salt water for 10-15 minutes. After the time has passed, the eggplants must be squeezed out.
- Young blue ones do not need to be peeled from the skin.
- Do not use eggplants for cooking, the fruit or stem of which is covered with brown spots.
- Scald overripe blue ones with boiling water before cooking, then it will be easier for you to remove the peel.
- To remove excess grease from, blot the finished pieces with a paper towel.
- Eggplants tend to absorb fat, low-quality oil will give them an unpleasant taste and smell.
Cooking recipe with layers of tomatoes and garlic
This dish is beautiful, tasty, easy to prepare, does not require much time and expense. Serving it is appropriate for any meal. From products you will need:
- small eggplants - 5 pcs.;
- tomatoes - 2 pcs.;
- mayonnaise - 100 g;
- sunflower oil - 100 ml;
- cloves of garlic - 4 pcs.;
- greens to taste.
Cooking method:
- Cut the eggplants into small thin rings, place them in a bowl of salted water, wait 10 minutes.
- While the little blue ones are soaking, we proceed to preparing the garlic sauce. Squeeze the cloves of garlic through the garlic dish, mix the resulting gruel with mayonnaise.
- Cut tomatoes into rings.
- Finely chop the greens with a knife.
- We take the eggplants out of the water, dry them with a paper towel.
- Pour oil into a frying pan, heat and lightly fry the blue ones (until golden brown).
- Put the finished vegetables on a baking sheet or a large dish. Grease generously with garlic sauce on top, cover with tomato. Then again cover with gravy and cover with a circle of eggplant, sprinkle with herbs.
Rolls stuffed with tomatoes and mozzarella cheese
They will become a worthy decoration of the festive table. The costs for such a dish are minimal, and its exquisite taste will certainly be highly appreciated by guests. For cooking, take:
- blue - 2 pcs.;
- Mozzarella cheese - 200 g;
- garlic - 5-6 cloves;
- low-fat mayonnaise or sour cream - 300 g;
- sunflower oil - 100g;
- tomatoes - 3-4 pcs.;
- salt, pepper - to taste.
Cooking method:
- We will use unripe eggplants for the dish. Cut the fruits into thin slices with a sharp knife (up to 0.5 cm). To remove the bitterness, soak the blue ones in salt water for 15 minutes.
- After the time has elapsed, we take out the eggplants, dry them.
- Lightly grease the pan with vegetable oil, heat it up, fry the eggplant plates on both sides.
- Thinly chop the cheese, squeeze the garlic in a garlic bowl, add mayonnaise. Mix everything well.
- Cut the tomatoes into small cubes.
- Put a little cheese mixture on the edge of the fried blue one, put a piece of tomato on the reconciliation.
- Roll the fried eggplant, cheese and tomato into a roll.
- To prepare such a dish in winter, you need to stock up on blue ones. To do this, dry the vegetable: cut the eggplant into thin slices, put on a baking sheet or parchment paper and leave to dry in the sun for 4-5 days. Before cooking, soak the dried fruits in water for half an hour, and they will regain their original appearance.
Blue fried in batter in Chinese style with spicy sauce
Chinese cuisine is distinguished by a variety of tastes, in which you will find sharp, sour, spicy, sweet notes. Eggplant in Chinese is considered a classic dish of the Celestial Empire. They are served both cold and hot. For cooking, you need the following ingredients:
- large eggplants - 2 pcs.;
- olive or sunflower oil - by eye;
- starch - 2 tbsp. l .;
For the Xuan sauce you will need:
- ginger root (small piece up to 3 cm long) - 1 pc .;
- sesame seeds - 2 tsp;
- rice vinegar - 2 tsp;
- star anise (asterisk) - 1 pc.;
- garlic - 4 cloves;
- sugar - 1 tbsp. l .;
- soy sauce - 200 mg;
- cinnamon - half a stick;
- sesame oil - half tsp
Cooking method step by step:
- Cut the eggplants peeled from the skin into thick strips. Soak the blue cubes in salted water, after 15 minutes put them on a paper towel. Let them dry a little.
- In Chinese cuisine, it is customary to use starch for batter, not flour, so we roll dry eggplant squares well in starch.
- Fry the blue ones in a hot frying pan with oil (sunflower or olive) until crisp.
- To remove excess fat, lay the finished eggplants on paper towels.
- Cooking Xuan sauce. To do this, peeled ginger and three cloves of garlic on a fine grater.
- Pour rice vinegar, soy sauce into a cast-iron cauldron or stewpan, add sugar, cinnamon, garlic, star anise, ginger.
- We bring everything to a boil, stir constantly. Then cook the sauce for another 10-15, until its volume is reduced by 2 times.
- Cool the finished mixture a little, filter, add sesame oil.
- Beat the whole mixture with a whisk, cool to room temperature.
- Fry the sesame seeds in a skillet without adding oil until light golden brown.
- Put the hot crispy eggplant cubes on a plate, generously marinate in the sauce and sprinkle with sesame seeds.
- When serving, you can add spicy Korean carrots.
Eggplant caviar with zucchini, tomatoes and peppers
Vegetable caviar is considered a classic snack in our country. It is eaten hot, cold, as part of a sandwich, and preparations are made for the winter. There are many recipes for eggplant caviar, each housewife will have her own cooking option. To make caviar, prepare:
- medium-sized zucchini - 2 pcs.;
- carrots - 3 pcs.;
- small eggplants - 2 pcs.;
- vegetable oil, salt, black pepper - by eye.
- Bulgarian red pepper - 6 pcs.;
- tomatoes - 6-7 pcs.;
Cooking method:
- Remove the peel from all fruits except tomatoes and peppers.
- Cut the bell peppers, courgettes, eggplants and tomatoes into small cubes.
- Three carrots on a coarse grater, chop the onion into small squares.
- Heat the oil in a frying pan, fry the onions, add the carrots. Mix well, seal with a lid and fry for another 2-3 minutes.
- Then add the eggplants, leave everything to stew under the lid for 10-12 minutes.
- After - add zucchini and simmer vegetables under a closed lid for another half hour.
- Remove the lid, simmer until the moisture evaporates from the caviar.
- Add tomatoes and bell peppers, salt and pepper.
- Simmer for 20 minutes.
- Grind the finished game with a blender. Let it simmer for another 2-3 minutes.
Stewed eggplant ragout with vegetables in a pan
And a nutritious meal. It is easy to digest and has a low calorie content. If you decide to arrange a fasting day for yourself, this recipe will come in handy. For cooking you will need:
- small tomatoes - 100 g;
- white cabbage - 300 g;
- onion - 1 pc .;
- eggplant - 3 pcs.;
- medium potatoes - 3-4 pcs.;
- carrots - 2 pcs.;
- salt, vegetable oil - by eye.
Cooking method:
- Peel potatoes and eggplants, cut them into large cubes.
- Shred the cabbage into cubes (not strips).
- Each vegetable must be individually fried in sunflower oil and folded in layers in a deep frying pan. First, fry the cabbage, then the potatoes, and lastly the eggplants.
- Fry onions with carrots, pour tomatoes shabby on a fine grater to them. We simmer everything for 10-15 minutes.
- Pour the stew with the prepared gruel.
- Cover with a lid, let it simmer over low heat for another 40-60 minutes.
Hot appetizer "Mother-in-law's tongue" with fried onions
The spicy and tasty appetizer "Mother-in-law's tongue" is very popular in our country. It is quick and easy to prepare, looks beautiful on the dining table and culinary photos. For a classic recipe you will need:
- onions - 2 pcs.;
- hot pepper (pod) - 1 pc.;
- garlic - 3-4 cloves;
- small young eggplants - 2 pcs.;
- tomatoes - 4-5 pcs.;
- salt to taste.
Cooking method:
- We cut the blue ones along the length into thin plates. Soak for half an hour in salt water.
- Grind the tomatoes in a meat grinder or blender.
- Fry eggplant plates in sunflower oil.
- Then add finely chopped onion. We fry everything.
- After 5 minutes, pour the chopped tomatoes there, let it stew a little.
- 2-3 minutes before cooking, add finely chopped hot pepper, salt, chopped garlic.
- Put the finished blue ones on a dish, pour with hot sauce.
Canning the Ogonyok salad for the winter
Fans of spicy, piquant winter snacks made from vegetables will love the Ogonyok salad or Lecho salad. To prepare preservation for the winter, take:
- unripe eggplants - 2 kg;
- vinegar 9% - 100 ml;
- bitter pepper (pod) - 2 pcs.;
- garlic - 150 g;
- red bell pepper - 4 pcs.;
- sunflower oil, salt - by eye.
Cooking method:
- Cut the blue ones into rings (up to 1 cm thick). Salt and wait 40-60 minutes.
- Then fry the eggplants in oil until soft.
- Add garlic and peppers. Grind everything in a meat grinder.
- Add vinegar to the mixture.
- Dip the fried eggplant rings in the garlic and pepper gruel.
- Pour a few tablespoons of the pepper-garlic mass into jars (sterilization is not required), then fill with eggplants, sometimes add a mixture of pepper and garlic between the layers.
- Put a waffle towel at the bottom of a deep saucepan, put cans with "Ogonyok", pour hot water over the hangers of the cans, bring to a boil and boil for 8-10 minutes.
- Then we roll up the cans, turn them over, wrap them with a towel.
Grilled vegetables
A good dietary summer or fall option for a picnic is assorted vegetables. To bake eggplants and vegetables, cook:
- bell pepper - 3-4 pcs.;
- pumpkin - 0.5 kg;
- porcini mushroom - 200 g;
- balsamic vinegar - 2 tbsp l .;
- salt, ground pepper - to taste;
- eggplant - 2 pcs.;
- olive oil - 2 tbsp. l .;
- green asparagus - 200-250 g;
- green onions - a bunch;
- garlic - 2-3 cloves;
- parsley, basil, cilantro, rosemary leaves - 20 g each;
- pesto sauce.
Cooking method (step by step):
- Cut the pepper in half, remove the seeds.
- Cut the rest of the vegetables into rings or slices.
- Salt and pepper everything, grease with oil, put on the grill
- Lightly brown the vegetables and remove from the grill onto a baking sheet.
- Prepare the sauce by mixing olive oil, balsamic vinegar, salt, pepper, chopped garlic, parsley, cilantro, basil and rosemary.
Pasta with sauce
This vegetable contains a large amount of vitamins and minerals, which are in the most optimal ratio. Due to the regular use of dishes from this vegetable, the level of hemoglobin in the biological fluid noticeably increases.
It should also be remembered that these vegetables are high in fiber and low in calories. Therefore, eggplant dishes are an excellent option for dietary nutrition.
The only thing in this matter is very important to try to use a small amount of vegetable oil. Therefore, for those who want to get in great shape, these vegetables are best suited baked and stewed.
Therefore, in the autumn period, when the price of this vegetable has reached its minimum, you should not deny yourself the pleasure of eating healthy and tasty snack dishes, which will take a small amount of time to cook.
How to choose the right eggplant for cooking
It is quite clear that in order to prepare a delicious eggplant dish, you should pay attention to the correct choice of the main ingredient. Small vegetables are distinguished by the best taste characteristics, the length of which does not exceed fifteen centimeters.
There are times when eggplants can grow to almost seventy centimeters, but they are completely unsuitable for cooking. Therefore, preference should be given to the youngest specimens with smaller dimensions.
When choosing eggplants for cooking, you should pay attention to the fact that the vegetables do not have any external damage. The fruit should be firm and odor-neutral.
If you smell any offensive aroma, it is a sign that the vegetables were not properly stored and spoiled. Therefore, it is strictly forbidden to buy such fruits, as they can harm your health.
How to store eggplant properly
To create culinary masterpieces, it is very important to use only high-quality ingredients that can only benefit the human body. Therefore, it is necessary to store vegetables properly.
At room temperature, vegetables can only be stored for two days. Therefore, if you do not plan to cook them during this period of time, it is better to store the vegetables in the refrigerator. If the temperature is two degrees, and the average humidity does not exceed eighty percent, vegetables can be stored for up to one month.
Features of cooking eggplant
For what reasons are eggplants bitter
Even young eggplants contain a lot of solanine. It is he who is the main reason for the presence of a bitter taste. In order to avoid an unpleasant aftertaste, you can leave the already cut eggplants for half an hour in salted water.
Thanks to this simple procedure, this substance will almost completely come out of the vegetables, so there will be no bitterness in the cooked dish.
Should you peel eggplant
If you plan to cook eggplants in the form of puree, which is good for sauces and preservation, then the answer is unambiguous - you need to peel. In order to cook eggplant caviar or stewed vegetables, you can peel the eggplant. If your plans include baking in the oven or grilling, then peeling off the skin is not advisable, as the vegetables will lose their elasticity.
The baked eggplant skin has an amazing taste, especially since, if it is present, the vegetables will retain their integrity and will not fall apart. Quite often in recipes there is a need for pre-baking. This is necessary, for example, for cooking eggplant caviar. In this case, they are then whipped with a blender.
How to use the oil
Eggplants absorb vegetable oil very strongly. No matter how much you use it, it ends very quickly and again becomes insufficient. A large amount of oil is a source of unhealthy cholesterol, so it is not advisable to overuse it. Therefore, healthy and tasty dishes are prepared in the oven and on the grill.
If you are a fan of fried eggplant, then it is better to use a pan that has a non-stick coating, so you can use a small amount of oil.
In order to cook caviar, the data is usually pre-baked precisely because of the possibility of saving oil. Many people love fried blue ones, which are cut into circles. To use less vegetable oil, it is better to roll them well in flour, which will act as a kind of barrier between eggplant and oil, due to which it will be absorbed in much smaller quantities. Such a dish will not only delight you with excellent taste, but will also benefit your body.
What are eggplants friends with?
The best companion is garlic. Thanks to the addition of garlic, the vegetable becomes more interesting, with a memorable tangy aftertaste. It goes well with cilantro eggplants. If you are a fan of walnuts, then it is better to use them together with garlic.
1. Georgian eggplants
This appetizer looks like rolls, which are a common dish for an autumn meal. Eggplants prepared according to the traditional Georgian recipe are distinguished not only by their amazing taste, which will surely not leave anyone indifferent, but are also useful for the body.
In this case, instead of harmful mayonnaise, it is best to prepare a spicy sauce called satsivi, which uses exclusively natural ingredients. It is also important that after the vegetables have been fried in a lot of oil, soak them well with paper towels.
To prepare this culinary masterpiece, you will need the following products:
- eggplant - half a kilogram;
- walnuts - two hundred grams;
- garlic - a couple of cloves;
- onions - one hundred grams;
- fresh herbs: parsley, cilantro, saffron, 50 grams each;
- spices to taste;
- wine vinegar - a teaspoon;
- vegetable oil - five tablespoons;
- salt and to taste;
- pomegranate seeds as decoration.
Stages of cooking Georgian eggplants:
Before you start creating a culinary masterpiece, you will need to thoroughly rinse the eggplants, cut the strips, and salt. So they should be left for a couple of hours. Thanks to this trick, vegetables will not have a bitter taste.
The highlight of this dish is the satsivi pasta. To prepare it, you need walnuts, onions and garlic, fresh herbs and spices. Pre-grind the nuts with the garlic and spices until a homogeneous mixture is achieved. To do this, you can use a blender or meat grinder.
The greens should be finely chopped and added with wine vinegar (pomegranate juice is also suitable instead). All ingredients prepared for the sauce must be mixed until smooth.
To serve on the table, you need to make a dish that will have a presentable appearance. Therefore, it is necessary to put the prepared Georgian sauce on the cut strips of fried eggplants. After that, you need to roll it all into rolls.
Ripe pomegranate grains will look beautiful as decoration. It is best to leave the dish in the refrigerator for a couple of hours, as this will allow the eggplant to be completely saturated with the prepared sauce and acquire an excellent taste and aroma. Such a dish will surely be appreciated by your household.
2. Eggplant for the winter
Most housewives use eggplants in the autumn for the preparation of preserves. They make all kinds of snacks, seasoned with garlic sauce, salads and many other goodies.
Popularity in the preparation of canning for this vegetable did not come in vain, since the blanks are perfectly stored and have a great taste. Thanks to this, you can always have a tasty snack ready in case guests come unexpectedly.
In order to make delicious preparations for the winter, you will need the following ingredients:
- eggplant - six kilograms;
- bell pepper - one kilogram;
- garlic - seven heads;
- table vinegar - half a glass;
- vegetable oil - half a glass
- rock salt - two tablespoons;
- sugar - one glass.
Cooking steps:
At the very beginning, you need to wash the jars well in which the vegetables will be placed. They must be carefully sterilized, since the safety of conservation will depend on this stage. The vegetables should be rinsed and the tails cut off. Each eggplant should be cut into about eight equal pieces. After that, you need to put them in a bowl and salt. In this form, they must be left for a couple of hours.
Thanks to this, bitterness will come out of the vegetables, which is very important for the excellent taste of the finished dish. At the end of the above period, you need to wash off the remaining salt from the vegetables and put it in a saucepan with cold water. After boiling the water, boil the eggplant for about five minutes.
The next step is to prepare the marinade. You will need to prepare additional vegetables in advance. Add spices and beat in a blender. Add vegetable oil, salt, sugar and vinegar to the resulting mixture.
How to cook blue ones? Before answering the question posed, it is necessary to clarify what this term generally implies. The fact is that this is how many housewives affectionately call eggplants. In this regard, in a further article, we decided to also use this word.
General information about vegetables
Before talking about how to cook little blue ones, you should tell what such a product is in general. Eggplant is a fairly common vegetable in our country. It can be pickled, boiled, stewed, fried and even baked. However, it should be noted that such a vegetable is often bitter. To get rid of the unpleasant aftertaste, you need to cut it into the desired slices, and then soak in salt water for half an hour (about 2 salt should fall on 1 glass of liquid). As a result of such actions, all the bitterness should go out of the eggplant. But before using it, be sure to rinse it in clean water. Otherwise, you risk getting a salty dish.
How to cook blue ones with garlic and cheese?
Eggplant is a versatile vegetable that makes delicious not only the second dish or preparations for the winter, but also an ordinary snack. To prepare it, we need:
- high-calorie sour cream mayonnaise - 110-120 g;
- young and not very large eggplants - 3-5 pcs.;
- garlic cloves - 2-4 pcs.;
- wheat flour - a glass (for rolling the product).
Pretreating a blue vegetable
After studying the recipe for how to cook blue ones with garlic, you should carefully process all the vegetables. They must be washed and then cut lengthwise into not very thick plates. Further, it is recommended to soak the eggplants in salt water in order to deprive them of bitterness as much as possible.
Making a delicious cheese and garlic filling
How to cook blue ones deliciously so that they can be safely served as a fragrant snack? To do this, you need to grate the garlic cloves, as well as hard or on a small grater, and then mix them together with finely chopped herbs and sour cream mayonnaise. As a result, you should have a rather thick gruel. If it turns out to be too liquid, then you need to add a little more grated cheese to it. Otherwise, the filling may go beyond the snack.
Frying vegetables in sunflower oil
Remembering how delicious it is to cook blue ones as a fragrant snack, you should fry the eggplant slices well. They must be rolled in flour, and then processed in a pan, after pouring vegetable oil into it. To get rid of excess fat after heat treatment, it is recommended to place vegetables on paper towels and soak in this state for several minutes. If this is not done, then the appetizer may turn out to be too oily.
The process of forming a hot dish
How to cook blue ones, or rather - a snack from them? To do this, place the fried eggplant plates on a flat plate, and then spread the thick filling over them. Next, the vegetable must be wrapped in a roll, and so that it does not open, it should be put on a skewer. In the same way, it is necessary to arrange all the remaining appetizers.
How beautiful to present to guests?
Now you know how to cook little blue ones with garlic filling. To present such a snack to the dining table, it must be laid out on a flat dish, which is recommended to be lined with fresh green salad leaves in advance. By the way, for beauty, you can additionally lay out whole olives or olives.
in the oven
If you do not know what original hot dish to present to guests, then we recommend using the recipe described below. Baked eggplant boats are the perfect lunch that no family member can refuse.
So, we will tell you how to cook blue ones with tomatoes. You need to purchase:
- sour cream mayonnaise - about 110-120 g;
- young eggplants (not very large) - 3-5 pcs.;
- soft tomatoes - 2-4 pcs.;
- fresh dill - a few branches;
- onion - 1 small piece;
- hard or processed cheese - 80-90 g;
- odorless vegetable oil - use at your discretion;
- salt, pepper - use to taste.
Preparing a blue vegetable
Where to begin? How to cook blue ones in the oven? To do this, take a few young eggplants, wash them well, and then remove the stalk and navels. Next, you need to cut the vegetables in half (lengthwise) and remove the core. As a result of such actions, you should get a kind of "boats". At the same time, you should not throw out the middle part, since it will come in handy for us to create a delicious filling.
Cooking tomato filling
After preparing the "eggplant boats", you can safely start preparing the filling. To do this, finely chop soft tomatoes, add a core cut from vegetables to them, and then add chopped onions and dill. After mixing all the ingredients, they should be seasoned with salt and pepper to taste.
Forming the dish before baking in the oven
To form such a dinner, you should take a baking sheet, grease its surface with oil and lay out the "eggplant boats" flavored with salt. Next, it is necessary to place the filling in each vegetable, and grease it with a layer of mayonnaise on top and lay out thin slices of hard or processed cheese.
Heat treatment
The formed "boats" should be placed in a preheated oven and kept at a temperature of 200 degrees for 20-25 minutes. During this time, the blue ones will become completely soft, and the cheese will melt and cover the whole dish with an appetizing glossy crust.
Serving correctly
After heat treatment, the eggplants should be carefully laid out on shallow plates and immediately served. It is recommended to use such a dish along with bread and fresh vegetable salad.
How to cook little blue in Georgian?
As mentioned above, you can cook absolutely any dish from eggplants. So, Georgian national cuisine recommends making a hearty and tasty buglama using this vegetable. You can cook such a dish both on a stove and in a multicooker. In this article, we will use the second device.
So, remembering how to cook blue ones in a multicooker, you should prepare ingredients such as:
- young eggplants - 4 pcs.;
- sweet pepper - a couple of pcs.;
- potato tubers - 2 pcs.;
- lamb on the bone - 600 g;
- meat broth - a couple of faceted glasses;
- hot fresh onions - a couple of pcs.;
- soft red tomatoes - 2 pcs.;
- juicy carrots - 1 pc.;
- hot pepper - 1 pod;
- cloves of garlic - 3 pcs.;
- fresh basil - 4 branches;
- parsley and cilantro - one bunch each;
- hops-suneli, salt - use to taste.
Cooking process
To make such a dish, you need to peel all the vegetables, and then cut them into circles and half rings. Lamb should be chopped into large pieces, put in a multicooker and fried in baking mode for half an hour. Next, on top of the meat, you need to alternately place slices of vegetables, season them with spices and fresh herbs, and then pour the broth and simmer in the appropriate mode for about an hour.
Serving to the table
After the end of the program, add grated garlic to it, and then keep on heating for 10 minutes. Next, the buglama should be laid out on plates and served to guests along with pita bread.
Korean style eggplant
Now we will find out another way to cook blue ones - in Korean. To do this, you need to purchase:
- young eggplants - 2-4 pcs.;
- cloves of garlic - 3 pcs.;
- soy sauce - 3 large spoons;
- green onions - a bunch;
- lemon - ½ fruit;
- sugar - dessert spoon;
- ground red pepper, salt - use to taste;
- roasted sesame seeds - dessert spoon.
The process of preparing a spicy snack
The eggplants must be baked in the oven so that they are soft and not soggy. Next, they need to be cut into fairly large bars. After that, chopped garlic and green onions should be added to them. Pour soy sauce into the same bowl and squeeze lemon juice. At the end, the salad needs to be flavored with spices and sesame seeds. After mixing all the ingredients, they should be allowed to brew for two hours and served.
Cooking pickled eggplant
How to cook blue ones like mushrooms? To do this, they should be properly marinated.
So, we need:
- filtered water - 2 glasses;
- eggplant - 3-5 pcs.;
- table vinegar - ½ cup;
- bay leaf - 3 pcs.;
- salt - a large spoon;
- odorless vegetable oil - a glass;
- allspice black pepper - 5 peas;
- garlic - a few cloves;
- onion 2 pcs.
Pickling process
To prepare such a snack, eggplants need to be peeled and cut into plates. Then they should be fried in vegetable oil. Chop the onion and garlic finely. After that, you need to take a bowl and alternately fold into it a layer of eggplant, a layer of garlic, onions, etc.
From the remaining ingredients, you need to make a brine, and then pour them over all the vegetables. In such a marinade, eggplants should be kept for 4-5 hours, and then transferred to jars and sterilized on the stove for about 25 minutes. Next, the containers must be rolled up.
Eggplant caviar
Few know how to cook caviar from blue ones. In this regard, we decided to present to your attention a detailed recipe for this blank. For this we need:
- juicy carrots - 5 pcs.;
- young eggplants - 10 pcs.;
- bell peppers - 5 pcs.;
- onions - 5 pcs.;
- tomatoes - 1 kg;
- odorless vegetable oil - add to taste;
- spices - add to taste.
Cooking method
How to cook blue caviar quickly? To do this, you must adhere to the following requirements.
- Eggplants must be washed, cut off the navels and stalks from them, and then chopped into cubes and soaked in salt water for 35 minutes. Next, the vegetables must be thoroughly rinsed under running water.
- The onion heads, bell peppers and soft tomatoes should be washed well and then chopped into small cubes one by one. As for the carrots, it is advisable to grind it separately on a grater.
After thoroughly processing the main vegetables, you should take a deep saucepan and heat it as much as possible on the stove, after adding vegetable oil. Next, add chopped onions to the boiling fat and fry them until transparent. After that, grated carrots, bell peppers, eggplants and tomatoes must be added to the golden vegetable. After mixing the ingredients, simmer them over low heat for about 35 minutes. After this time, the product needs to be seasoned with spices.
At the end, the finished eggplant caviar must be put in sterilized jars and hermetically rolled up. It is advisable to store such a workpiece in a refrigerator, pantry or cellar, that is, in a cool room. Eggplant caviar can be consumed with bread or added to any side dishes.
Let's summarize
As you can see, you can make absolutely any dishes from the blue ones, including fragrant snacks and preparations for the winter. The main thing is to get rid of bitterness in the process of cooking such vegetables. Otherwise, the finished dish cannot be consumed.
It should also be noted that the younger the eggplant, the softer the rind. Moreover, from medium-sized vegetables, the most tender and soft snacks are always obtained. That is why we recommend using only young and freshly picked foods.
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,
greens,
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,
greens,
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 the 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 onions 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 the 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. Mix flour, soda, turmeric, herbs, salt, red ground pepper in a separate bowl, 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