Appetizer from eggplant.
You need to take the eggplants to wash them and cut them into slices together with the rind. At the bottom of the pot, pour oil and lightly extinguish in oil. Then put the finely chopped cabbage in fresh pot, pour a little water and simmer until low. Then, at the end, add the spices, salt, a little tomato paste, a spoonful of sour cream. Tomato paste can be replaced with canned or fresh tomatoes. Serve this snack as a separate dish. In combination with cabbage aubergines acquire a taste that resembles the taste of fish. Very interesting combination. Try it.
Vegetables stewed with eggplant.
One dish of blue. Let's take a few eggplants, wash them and wash them with slices and put them in a frying pan. On oil fry eggplants on high heat. We also add the Bulgarian sweet pepper, cut into cubes and one tomato. All vegetables should be put out until cooked. In the mass obtained, in the end we add, squeezed garlic, a couple of lobules and stir everything. A few pieces of cheese from the top put. Turn off the fire and close the frying pan for a few minutes with a lid in order for the cheese to melt. We serve directly in a frying pan.
A complex dish of eggplant and courgettes.
It can be used as a side dish to fish or meat, you can spread on bread and use it as caviar.
Take 2 medium aubergines and 1 medium zucchini. We cut them into cubes, depending on what dish we need to cook, if caviar, then smaller, if for vegetable garnish, then larger. We spread them to the heated pan without oil. Without oil, you need to fry so that zucchini too much juice is not allocated, so as not to get soup. Oil is better to add then, when vegetables stop to allocate juice.
After adding the oil, add a large onion, finely chopped, the same cubes, in size, like vegetables. Pepper and salt to taste. You can add greenery. Stew until cooked. This dish will give the apple a special piquancy.
Eggplant caviar.
It can be served as a cold or hot snack, or you can close the cans with caviar for the winter.
Ingredients: eggplant 3 kilograms, bell pepper 300 grams, onion 300 grams, 300 grams tomatoes, parsley, coriander or basil greens, 12-14 cloves garlic, 100 gram vegetable oil, salt, pepper, sugar to taste.
Preparation. Wash the eggplant, cut into 2 pieces along, put on a baking sheet and slice eggplant grease with vegetable oil. In the oven, bake for 25 minutes at a temperature of 230-250 degrees. Eggplants baked slightly and remove them from the skin. Flesh the eggplants with a knife. Peel the onion and chop finely. Pepper to wash, remove the seeds and cut into small cubes.
Peel the cuticle from the tomatoes and grate it on a large grater. Preheat the vegetable oil in a thick-walled container.
Put the onions in butter and fry the onion for 2 minutes. Add the pepper, fry for 5-7 minutes.
Then add onion and pepper to the onion and pepper, mix everything and cook on low heat, stirring for 5 minutes.
Add pulp eggplant, stir and simmer, stirring occasionally for 7-8 minutes.
Garlic cleaned, pass through garlic. Wash the greens, and finely chop. Add Garlic to Eggplant
salt, pepper, greens, a little sugar. And simmer for 5-7 minutes.
Caviar hot put in sterilized jars and cover with sterilized lids. Banks with caviar put in a saucepan with warm water, bring to a boil water and sterilize 10-15 minutes a half-liter jar. Banks roll up and wrap up well before cooling down. Keep in a cool place.
Bon Appetit!