Eggplant in a pot
Ingredients: 2 pieces of eggplant, 1 tablespoon of flour, a glass of sour cream, 2 tablespoons of melted butter, half a bunch of green dill or parsley.
Preparation. Eggplants can be peeled, cut into slices or cubes, put into hot water for 10 or 15 minutes, so that bitterness is gone. Then we put it back in a colander and let the water drain. We roll eggplant in flour, fry until golden brown, spread out on pots. Add eggplants in sour cream and put in the oven for 30 or 40 minutes. Serve on the table, pre-sprinkled with herbs of dill or parsley.
Eggplant caviar
Ingredients: 1 kg of eggplant, 1 glass of sour cream, 4 eggs, 3 or 4 cloves of garlic, 3 or 4 sprigs of parsley, salt to taste.
Preparation. Aubergines bake in the oven, clean them from the skin and cut into cubes. In the mixer, mix the eggplant, sour cream, chopped garlic and salt, if desired, add finely chopped eggs. Ready caviar from eggplant we will lay out in a plate, we will decorate with circles of eggs and greens of parsley.
Eggplants with pork minced meat
Ingredients: 6 pieces of eggplant, 600 grams of pork pulp, 2 tablespoons of flour, 3 or 4 tablespoons of vegetable oil, 5 pieces of tomato, dry wine, ground black pepper, sugar, salt, garlic and parsley to taste.
Preparation. Eggplants cut into circles, well salted and left for 20 minutes, then press the bitterness, roll in flour and fry the eggplant from both sides. We will pass the pork meat through a meat grinder, taste pepper, salt and fry the mince, add the flour in the process of roasting. Take a saucepan with a thick bottom, oil it, lay aubergines and minced meat layers (3 or 4 layers), fill with rubbed tomatoes. Add sugar, spices, salt, dry wine and fill the top layer of the casserole with chopped parsley. Stew under a lid on low heat for about 1 hour. At the end of the cooking, add crushed garlic. We serve it on the table, and for each serving of the sauce obtained with the suppression of eggplant with meat, we will sprinkle chopped herbs on top.
Puffled eggplant with fish
Ingredients: 1 kilo of fish fillets (carp, mullet or swordfish), 3 pieces of eggplant, 300 grams of small tomatoes, 250 grams of mushrooms (black honey agarics, champignons). A bunch of dill, 1 bunch of parsley, 5 pieces of lemons, 30 ml of olive oil, white pepper, salt to taste.
Preparation. Eggplant wash, remove the tails, cut into thin slices. From 3 lemons squeeze the juice and mix it with olive oil, pepper and salt, dip into a mixture of aubergines and arrange them on a grate. Bake in the grill on each side for 3 minutes. Blanching tomatoes, skin peel, mushrooms washed, cut half green. Add the vegetables in a mixture of olive oil and lemon juice.
While the dish is prepared, we will set aside the sauce, keep it at room temperature. We put a slice of eggplant on the cutting board, we put a piece of fish of the same size on it. We pepper, salting, let's put it, on a twig of green and drink lemon juice. And so we repeat three times. With the help of a knife, we put eggplants under the pyramid, we close them with a pyramid on short sides. With the two pyramids left, we will do the same. Bake in a preheated oven at 180 degrees Celsius, for fifteen minutes. Polly sauce and decorate with vegetables.
Eggplant with lemon
Ingredients: 150 grams of eggplant, 30 grams of vegetable oil, half a lemon, 30 grams of tomato, 25 grams of green pepper, 20 grams of onions, 10 grams of olives, pepper, salt to taste.
Preparation. Pick up the same eggplants, from all sides, evenly fry them on charcoal or bake in the oven, peel off the skin and put them in a saucepan with preheated vegetable oil. Pour the lemon juice, salt and fry until the skin of the eggplant turns brown, then add the lemon juice. Transfer to a dish, drink the juice that was formed during roasting, decorate with green pepper pods, pitted olives, onion rings, tomato slices and sprinkle with finely chopped herbs.
Meat casserole with zucchini and eggplant
Ingredients: 500 grams of ground beef, 4 eggplant, zucchini, 2 onion bulbs, 1 tablespoon of tomato paste, red pepper, black pepper, salt, parsley greens to taste.
Preparation. Onion finely chopped, a little fry in oil, mixed with minced meat, seasoned with red and black pepper, salt, tomato paste. All the mix, sprinkle chopped parsley, 1/3 cup of water and a good vymeshayem.
Prepare zucchini or eggplant: cut them into circles, salt, paniruem in flour and fry them in both sides. Deep frying pan or baking tray, oil with oil and lay layers of toasted eggplant or zucchini, or take both eggplant and zucchini, the last top layer should be meat. Bake in the oven, sprinkle the butter casserole and fill it with white flour sauce. We serve the table hot.
Eggplants on skewers
Ingredients: 300 grams of eggplant, 1 tablespoon of mayonnaise, 1 tablespoon of olive oil, 2 tomatoes, 1 clove of garlic, 80 grams of brynza, olives without pits.
Preparation. Eggplant will be cut along the stripes half a centimeter thick, fry from both sides. Garlic crush, cut into tomatoes. Strip the aubergine with mayonnaise, from above we put a circle of tomato, a little garlic and wrap it in the form of a roll. At the skewers we will put on a cube of brynza and olive. We will pierce the roll with a skewer and serve.
Eggplant with sour cream and cheese
Ingredients: 4 pieces aubergine, 300 grams of sour cream, 200 grams of suluguni cheese, 2 boiled eggs, 3 or 4 sprigs of mint or tarragon, salt to taste.
Preparation.
Eggplants cut along and remove the core, we will attach the shape of the boat. Let's add it, let's put it on foil and bake in the oven at 220 degrees Celsius. Eggs finely chopped, mixed with grated cheese, chopped herbs, mashed butter. With the mixture fill the cavities in the eggplant. Bake eggplants until ready. Cool. When you serve with sour cream.
Puff cake with meat and eggplant
Ingredients: 5 eggplants, 1 kilo of minced meat, 2 or 3 pieces of onion, 50 grams of cheese, 2 cups of tomato juice with pulp, ¾ cup of milk, 3 or 4 eggs, pepper, salt, parsley, dill to taste.
Preparation. Eggplant cut into 4 parts along. Fry in vegetable oil. Put a half deep fried eggplant in a deep pot or pan. This will be the first layer. Between eggplants we put pieces of butter or melted butter.
The second layer - we will put forcemeat, it we shall salivate, we shall pepper, we shall add finely chopped dill and parsley.
The third layer will be fried onions. Fill all the layers with tomato juice.
The fourth layer lay eggplants, crust up. Take ¾ cup of milk and take 3 or 4 eggs. Mix with grated cheese on a large grater. Fill with a mixture of aubergines. Bake in the oven for 40 or 50 minutes. Before serving, we will decorate with greens.
Eggplants stuffed with cottage cheese or cheese
Ingredients: 700 grams of eggplant, 500 grams of cottage cheese, 500 grams of brynza. 150 grams of butter, salt to taste.
Preparation. Large eggplants cut along and in half, not cleansing of the peel, we will salivate and put under oppression, so that the bitterness is gone. Then bake in the oven until half cooked and take out the middle. Cottage cheese will be rubbed, mixed with cheese and fill with minced halves of eggplant. Prepared eggplants are placed in thick-walled dishes and bake in the oven. Serve with a heart, seasoned and chopped with butter and salt.
Eggplants stuffed with rice
Ingredients: onions, aubergines, carrots, celery, 3 tablespoons of rice. Tomatoes, black pepper, salt, parsley, for frying - vegetable oil.
Preparation. We will select the same eggplant. We will cut the stems and take out the core, salting and frying. In this oil fry chopped onion, celery, carrots, eggplant flesh. Add 3 tablespoons of salt, a little more fry, add a glass of water and chopped tomatoes. When the rice swells, we remove the mixture from the fire, pepper, salt and sprinkle with parsley. Fill this mixture with roasted eggplants, put them on a baking sheet, lay the bottom with tomato slices. Bake in the oven until the liquid evaporates. We serve cold.
Eggplants with cheese and tomatoes
Ingredients: 350 grams of eggplant, 4 tablespoons of vegetable oil, 350 grams of tomato, 350 grams of cheese, ketchup, black pepper, basil to taste.
Preparation. We'll cut the eggplants and tomatoes with rings. Finely cut the cheese. Lubricate the eggplant slices with vegetable oil and fry on both sides. We pepper. For each piece of eggplant we put a piece of cheese, a circle of tomato, a leaf of basil. Let's make such a turret and fasten it with a long thin skewer. Pole ketchup, put in a frying pan. Bake in a well-heated oven for 10 to 15 minutes.
Eggplant in Egyptian
Ingredients: 850 grams of eggplant, 120 grams of butter, 1 or 2 carrots, 120 grams of celery root, 4 tomatoes, 2 onions, 1 or 2 cloves of garlic, salt, parsley greens to taste.
Preparation. Eggplants cut in half, separate the pulp from the skin. A little fry in olive oil onions, add the extracted from the eggplant flesh, boiled celery, sliced carrots and chopped garlic. All the mix. The resulting vegetable mixture is filled with halves of eggplant and put them on a greased baking tray. On top of each halves put a slice of tomato and sprinkle with parsley. Bake in the oven for 20 minutes. We serve cold.
Eggplant in a pot
Ingredients: 2 eggplants, 1 tablespoon of flour, 1 glass of sour cream, 2 tablespoons of melted butter, ½ a bunch of green dill or parsley.
Preparation. Eggplants can be peeled, cut into slices or cubes, put into hot water for 10 or 15 minutes, so that bitterness is gone. Then we put it back in a colander and let the water drain. We roll eggplants in flour, fry until golden brown and spread out on pots. Add the sour cream to the eggplant, put it in the oven for 30 or 40 minutes. Serve on the table, sprinkle with greens of dill or parsley.
Eggplants with red pepper
Ingredients: 5 eggplants, 5 red bell peppers, 1 red bitter pepper, parsley and dill greens to taste, 2 teaspoons of wine vinegar, ½ teaspoons of sugar.
Preparation. Eggplant souse and cut into slices 1 cm thick. Sprinkle a large salt and put under oppression. An hour later, salt the liquid that formed. Fry eggplants in sunflower oil. Red pepper washed, cleaned of grains and let through a meat grinder. Add salt, bitter pepper to taste, ½ teaspoon of sugar, 2 teaspoons of wine vinegar. Chilled eggplant circles we will lay out on a dish. Put on each piece of eggplant pepper mass and sprinkle with chopped herbs.
Eggplants with beef and with vegetables in pots
Ingredients: 600 grams of eggplant, 800 grams of beef, 2 pods of sweet Bulgarian pepper, 4 tomatoes, 1 carrot, 1 onion, 1/3 cup vegetable oil, 5 or 6 cloves garlic, ground pepper, salt, parsley greens to taste.
Preparation. We cut the beef into cubes and fry them with chopped onions and carrots. Fry separately tomatoes, slices of eggplant, slices of sweet pepper. We will combine vegetables with meat, we will put in a pot, we will fill up with pepper and salt, vysyple a green parsley and extinguish up to readiness. Finished dish with garlic, mashed with salt and a few minutes under a tightly closed lid. To the table we serve hot with sour cream or with mayonnaise.
Fritters from courgettes for breakfast
Ingredients: zucchini weighing about 500 grams, egg, 4 or 5 tablespoons of oatmeal, spices, salt, chives, parsley, dill.
Preparation. Zucchini washed, dried and peeled, peeled on a medium grater. Add the oats, spices (ground pepper), garlic and chopped greens. Salt and mix well, excess liquid with salt. We lay out on a hot pan in the form of pancakes and fry until golden brown.
Now we know what can be done, culinary recipes of dishes from eggplant. We hope you like these culinary recipes from eggplant, they are very tasty, hearty and useful. Bon Appetit!