Preparation of products
To make your culinary creation tasty, before cooking from eggplant you need to remove all the bitterness. It's done simply and quickly: every blue one should be cut into two halves, sprinkled with salt and leave to lie down for 20-30 minutes. After this, the product should be washed in water - along with the juice will leave an unpleasant bitterish taste.
For a dish it is better to choose fruits not too large in size, equally colored on all sides in a dark saturated purple color. Ripened vegetables should be removed from the core, since there is solanine - a substance that can harm human health. For roasting in the oven, the eggplant is better not to peel from the skin, as it is done during the preparation of other dishes.
Eggplants in sour cream
List of required products:
- blue - 5 medium fruits
- beef - 200 g
- tomatoes - 3 pcs.
- onions - 1 pc.
- lemon - half
- vegetable oil - 70-100 g
- fatty sour cream - 150 g
- parsnip - 1 pc. medium size
- garlic - 2-3 cloves
- salt, pepper - to taste
- dill greens - at your discretion
Recipe:
- The first thing you need to cook meat. Put the beef in a saucepan and cook until it becomes tender and soft. In the broth, add salt.
- Place a container of water on the stove and bring to a boil. Tomatoes wash, throw in boiling water for half a minute, take out and carefully remove the peel.
- Tomatoes, onions and parsnips cut into the same pieces and put in a frying pan with oil. Stew the foods until half cooked, at the end add the chopped garlic and 100 g of beef broth. After a few minutes squeeze into the pan juice from a half of lemon and grate a little grated on a small grater. Turn off the frying pan and sprinkle the mixture with chopped dill.
- Boiled meat chop as a thin straw and connect with the rest of the filling.
- Prepare eggplant: remove the tail and cut the fruit in half, slightly not cutting it on one side. The core of each vegetable should be removed, after which the blue must be put in salted boiling water for 6-7 minutes.
- The next stage vegetables should be stuffed, put in a greased form tightly one to one, pour over the sour cream and bake in the oven for 50-60 minutes.
The dish is served to the table on a portioned plate, sprinkled with a small amount of greenery.
Eggplants baked in the oven with Parmesan cheese
This culinary creation will be a good option not only for everyday menu, but it is also suitable for a festive feast. The number of products described in the recipe is calculated for 1 large fruit.
Ingredients for the dish:
- tomatoes in its own juice - 1 pot for 400 g
- Parmesan cheese - 50 g
- tomato paste - 1 tsp.
- garlic - 1 clove
- cane sugar or honey - 0.5 tsp.
- Basil and oregano - a few twigs
- salt, black pepper - to taste
- bread crumbs
Cooking method:
- Eggplant chop with 0.5 cm slices and bake in a soft oven until soft.
- Grind tomatoes, garlic, spicy herbs. Combine them in one bowl, add tomato paste, sugar, salt and pepper.
- Form the baking grease with oil, put a small amount of the resulting sauce and level. On top, put the eggplant slices, alternating layers one by one. Sprinkle the dish with breadcrumbs and grated cheese.
- In a preheated oven to 180 ° C, place the mold for 20-30 minutes.
When serving, decorate the dish with a sprig of basil.