In recipes, eggplants 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.

There are 118 recipes in the "Eggplant Recipes" section

Baked eggplant with soft cheese and tomatoes

Baked eggplant with soft cheese and tomatoes is a win-win combination of vegetables and sour-milk products. The recipe for making a hot snack is very simple, and you don’t have to run around the shops for a long time, purchasing dozens of ingredients. Product list...

Eggplant with mozzarella, baked in the oven

The recipe for a hot eggplant appetizer with mozzarella cheese is simple. The dish can be prepared and decorated for serving, even if you only have 60 minutes left before your guests arrive. The main thing is to quickly cut the eggplants into slices and lightly bake them in the oven...

Appetizer of baked eggplants in sweet and sour marinade

An appetizer of baked eggplants in a sweet and sour marinade, prepared according to this recipe, can be served with any side dish, meat dishes and even scrambled eggs. Due to the fact that the marinade contains vinegar, eggplants can be 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-style eggplant recipe for the winter is distinguished by the spicy aroma of spices, piquant garlic sauce with tomato and herbs. The eggplant preparation can be eaten immediately on the day of preparation or stocked up for the winter. By...

Stuffed salted eggplants

Recipe for stuffed salted eggplants, which can be served after just a week of pickling. If you are preparing salted eggplants for the winter, you need to drain the brine, boil it, and you can add a little vinegar. After this, place the eggplants in...

Grilled eggplants

Having a grill will diversify the range of kebabs. A very simple recipe for vegetable shish kebab, which does not require skewers. Simply place the sliced ​​eggplant on the grill and hold it over the coals for a few minutes. Eggplants are prepared very...

Eggplant stuffed with pasta

The recipe for eggplants stuffed with pasta is an unusual, tasty and quite filling option for preparing a seasonal vegetable. Often eggplants are 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 appetizer that all guests simply must like. A recipe for an eggplant appetizer with tomatoes and garlic will definitely help. It turns out aromatic and juicy, perfect for...

Vegetable kebab

Vegetable kebab is not an alternative to meat, but a great addition. Vegetables for barbecue can be any kind, but take into account their density so that they have time to cook on the grill at the same time. In this recipe, kebab is made from assorted eggplants, zucchini and...

Eggplants with minced meat in batter

It is most convenient to cook eggplants in batter with minced meat during the vegetable ripening season. The recipe is quite simple, and the finished dish reveals the taste of eggplant in a new way. By the way, a similar dish of eggplant with minced meat is found in Chinese cuisine. Of those listed in the rec...

Eggplants fried with satsivi sauce

The recipe for fried eggplant appetizer with satsivi sauce is one of the most famous recipes in Georgian cuisine. The sauce is made from walnuts, crushing them along with garlic and spices. Eggplants according to this recipe are also suitable for the holiday table, because... their m...

Adjapsandal – Georgian vegetable stew

At first glance, the recipe for ajapsandal (aka ajapsandali) is no different from 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 has brewed, nama...

Eggplant cutlets

The recipe for eggplant cutlets is not the fastest. But the golden brown vegetable cutlets that you get if you follow the instructions are worth it. The eggplants are first baked in the oven, then finely chopped and 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 in the oven-placed form both the meat cutlets and the vegetable side dish for them are cooked at the same time. Choose minced meat for cutlets according to your taste. I had a mixed one (pork and beef...

Vegetable stew with eggplant and chicken gizzards

Vegetable stew with eggplants and chicken gizzards is especially delicious during the eggplant season. Those eggplants that grew in the sun, under the bright sun. The recipe is very simple. Moreover, you can do it even simpler: boil the chicken in advance until done...

Eggplant rolls with feta cheese

Eggplant rolls with feta cheese are a simple but impressive appetizer that will rightfully become a favorite this fall. Instead of feta cheese, you can use mozzarella or any other young cheese. To add some spice to the dish, try adding a little...

This well-known vegetable is popularly called “little blue”. This is only partly correct. Since a ripe vegetable can be light purple or dark purple in color. And even white. But the most delicious ones are blue-black. Let's talk today about how to cook eggplants in a frying pan.

Do you know that there are secrets to cooking this vegetable? Despite the simplicity of the dishes, to really turn out tasty, they need to be prepared correctly. Let's figure out together how much to fry and what is the benefit of them. Of course, I will share with you the most delicious recipes.

It is better not to eat them when they are overripe. You should also not eat them raw. They contain a dangerous substance - solanine. This is a poisonous glycoalkaloid found in plants of the nightshade family. Poisoning leads to nausea, diarrhea, vomiting, and shortness of breath may occur. During heat treatment, the substance is practically destroyed. Still, it’s better not to take risks.

If you read recipes from around the world, this vegetable is found almost everywhere. It can be boiled, grilled, baked, fried. Make caviar or salad out of it. A vegetable can be an independent dish, or it can become a side dish for meat.

Before cooking, it is recommended to soak them in water with salt to prevent them from becoming bitter. But as practice shows, now they sell varieties that are not bitter at all. Still, I recommend soaking the fruits. The thing is that when frying, the vegetable absorbs a lot of oil. It's delicious, of course, but oh, it's not healthy.

If you soak vegetable pieces for a short time in salted water, they will then absorb quite a lot of oil. Fry in a ceramic or Teflon frying pan with a couple of drops of oil. The result will be a very dietary dish.

How to fry eggplants in a frying pan

For most dishes, vegetables are cut into slices. And also in sheets along the vegetable. The optimal thickness is 0.7-1 cm. Can be cut into cubes, also 1 cm in size.

Fry the vegetable on both sides. Different recipes may have different cooking times. On average, circles or sheets are fried for 5-7 minutes on each side. If these are cubes, frying takes up to 10 minutes. Simmer the vegetables a little longer – 15 minutes.

How long to fry with garlic

In the simplest recipe, eggplants are fried with garlic. To do this, they are cut into circles. Squeeze the garlic onto the vegetable and grease all the slices well. Dip the circles on both sides in flour. Do not cut off the skin. This way they will keep their shape well. If you cut off the skin, the vegetable will quickly turn into mush and is more suitable for caviar.

You need to place the circles in well-heated oil in a frying pan. Fry the vegetable on each side for 5 minutes. Watch for readiness. Depending on the variety and ripeness, the time may increase slightly. When the dish is ready, you can sprinkle parsley on top if desired.

How long to simmer eggplants in a frying pan

If you are going to simmer with garlic and tomatoes, then the cooking time will increase slightly. Since tomatoes release a lot of liquid and we need it to evaporate. Eggplants are cut into slices and pre-soaked in water. Then salt and pepper to taste. Tomatoes are also cut into rings. Place vegetables on a hot frying pan. Add garlic. Be sure to cover the vegetable mixture with a lid.

Simmer over medium heat, stirring the vegetables every 5 minutes. In general, you will need a quarter of an hour to prepare. At the end of cooking, open the lid and simmer the vegetables without it for a couple of minutes.

Eggplant in batter

Vegetables are cooked with an egg, or rather with its protein. This is our batter. The fruits are peeled, cut into slices, salted and peppered. Beat the whites with flour and seasonings. Heat the frying pan and add oil. A circle of vegetable is dipped in batter and fried for 7 minutes on each side.

Delicious eggplants with garlic and mayonnaise

For this dish we will need:

• a couple of eggplants;
• several cloves of garlic;
• 150 g mayonnaise;
• a glass of flour;
• salt to taste;
• 150-180 g vegetable oil.

Cut the vegetable into 0.7-1cm slices. Place in a bowl and salt well. It will release the juice and the bitterness will go away. Well, as I said, it will absorb less oil when frying. Then add half a glass of water to them to rinse them of excess salt. Drain the water and place the vegetables on a paper towel.

Dip each circle in flour, then place in a hot frying pan. You need to fry for 2-4 minutes on each side. Focus on the readiness of the product. A golden crust should appear.

Squeeze the garlic through a press and mix with mayonnaise. Grease the cooled circles with mayonnaise and place another slice of vegetable on top. Place eggplants with mayonnaise on a round dish and garnish with parsley. They should be served chilled.

Recipe with garlic and tomatoes

This simple but very tasty dish is used as a cold appetizer. For one large plate we will need a large eggplant and a couple of medium tomatoes. A few cloves of garlic, vegetable oil and salt to taste. We will use parsley for decoration.

Eggplants need to be washed and cut into slices slightly thinner than 1 cm. It is better to take tomatoes that are firm and not overripe. This way they will retain their shape during frying. They are also cut into slices.

Heat the frying pan well, pour oil and fry each vegetable on both sides. There is no need to overcook, the crust should be golden. First place the eggplants on the dish and the tomatoes on top. Add salt, squeeze the garlic onto the tomatoes, distribute evenly over all the circles. Then finely chop the parsley and sprinkle over the entire dish. Place in the refrigerator for at least an hour. After this you can serve :)

Eggplants with meat in a frying pan

This dish is prepared quickly because chicken is used. In combination with onions and garlic it turns out very aromatic and tasty. To prepare, take:

• half a kilo of minced chicken (you can make it yourself);
• 1 onion;
• 2 pieces of eggplant;
• 150 g vegetable oil;
• seasonings and salt to taste;
• 3 tbsp. flour;
• 3 eggs;
• 3-4 cloves of garlic.

The fruits should be cut diagonally to 0.7 mm. Place them in salt water for 15-20 minutes. During this time, grind in a blender or finely chop the garlic and onion. Add it to the minced chicken along with one egg. Salt and pepper to taste.

Beat the remaining two eggs in a bowl with a whisk; we need them for the batter. Place flour on a plate. Remove the eggplants from the salty solution, rinse and dry with a paper towel. Place minced chicken in small portions on plates. Dredge them with the meat in flour, then dip them in the eggs. Place in the frying pan, meat side down. Fry on each side until done.

This is a separate dish. If desired, the finished slices can be sprinkled with herbs. Bon appetit!

Chinese eggplant dish

To prepare, take 4-5 large eggplants. Several large potatoes. A couple of sweet green peppers, a few cloves of garlic, soy sauce. Salt to taste, 100 g starch and soybean oil. If this is not the case, you can fry it on a vegetable stove.

Vegetables need to be peeled and cut into large pieces. If it is large you should get about 8 pieces. Cut the potatoes into circles and the pepper into 2 cm squares. The starch should be diluted with water, approximately 180 ml.

First, fry the potatoes to get a crispy crust. Remove it and place the eggplants in the same oil. When they become soft add fried potatoes. Pour soy sauce and diluted starch over everything. Mix the ingredients. The starch sauce should become viscous and transparent.

As soon as this happens, turn off the stove, squeeze out the garlic and add pepper. Mix everything and leave for a few minutes. The pepper will soften a little - the dish is ready.

I found a video for you on how to make rolls with nut filling. For those who are preparing them for the first time, this illustrative example will be useful.

Useful properties and calorie content

I love these vegetables for their taste and low calorie content. A raw vegetable has only 24 calories per 100 g. But when frying, they absorb oil and the calorie content increases to 107 calories per 100 g. With garlic and tomatoes there will be 132 calories. Of course, the lowest calorie options are boiled, grilled and baked. That is why it is actively used in dietary dishes.

Eating eggplant regularly can help lower cholesterol. Therefore, the vegetable is useful for the prevention and treatment of atherosclerosis. Potassium perfectly strengthens the heart muscle. It also participates in water metabolism.

The fruits are also useful because they remove uric acid salts. Therefore, they are included in the diet of heart patients and gout patients. It is also useful for constipation, diseased liver, and kidneys. Regulate lipid metabolism, water-salt balance. They are indicated for those who suffer from edema and if there are digestive problems.

Cook with pleasure! Don't forget to join me on social networks. Until we meet again, bye everyone.

Many housewives wonder how to cook eggplants. This can be done quickly and easily. The little blue ones turn out delicious no matter how they are processed, and it takes a minimum of time to bring them to readiness. In addition, there are many interesting recipes.

How to cook eggplant

It is recommended to consume the blue ones only after heat treatment, since the toxin solanine accumulates in the fruits when they ripen. This substance is the cause of the bitter taste of the vegetable. To prevent nightshade from becoming bitter, salt the chopped fruit, and after half an hour, remove the liquid that came out during the process. Salt removes toxins from vegetable pulp. Thanks to this procedure, your eggplant dishes will turn out delicious. There are several ways to cook blue ones. They can be stewed, fried, baked, or made into a salad.

How long to fry in a frying pan

There are several options for how to cook blueberries in a frying pan:

• If you are going to fry the circles or plates until golden brown, you will need 2-3 minutes. on each side.
• Breaded cooking involves a similar frying period.
• You can bring the vegetable in batter to readiness in 3-5 minutes.
• When cooking, for example, sautéing, you need to know how long to simmer the eggplants in a frying pan. This process will take 10-15 minutes.

What to cook from eggplants quickly and tasty

Recipes for various dishes will help you prepare delicious eggplants. Try the vegetable in:

• cold and hot snacks;
• salads;
• soups;
• vegetable side dishes.

Snacks

One of the easy-to-prepare food options is an eggplant appetizer. There are many such recipes with photos in cooking. The composition of a blueberry dish may include other vegetables, cheese, sour cream, and minced meat. Appetizers should be fried or baked. You can replace meat with blue ones and add mushrooms to get a delicious julienne. Many recipes with photos will help you prepare the product and decorate the festive table.

For the winter - recipes

Eggplant dishes for the winter will help preserve the blue ones for a long time. There is huge scope for culinary imagination. Nightshade fruits can be made into delicious canned salads. If you add marinade, you can prepare large pieces together with other vegetables. To make stewed blueberries in a slow cooker in winter, they should be cut into cubes, placed in a bag and frozen; you can use the dried vegetable.

Side dish

Eggplant main courses are prepared using other ingredients:

• meat;
• minced meat;
• vegetables: zucchini, tomatoes, garlic;
• cheese.

Eggplant Recipes

Blue ones occupy one of the main places on the table of many families. Recipes for eggplant dishes with photos exist in large quantities. Experienced chefs recommend cooking:

• snacks;
• salads;
• soups;
• conservation;
• second courses.

Yummy salad for every day

• Cooking time: 3 hours.
• Number of servings: 2-3 persons.
• Calorie content: 61 kcal.
• Purpose: for lunch/dinner.
• Cuisine: European.

Delicious eggplant salad is easy to prepare, using simple ingredients. They can be found in the kitchen or store without much difficulty. The vegetable dish turns out tender, juicy and tasty. Using sour cream instead of mayonnaise as a dressing will help reduce its calorie content. You can serve the product on a holiday or at the family table for dinner. Its delicate taste will appeal to adults and children.

Ingredients:

• blue – 1 pc.;
• mayonnaise – 2 tbsp. l.;
• tomato – 1 pc.;
• garlic – 1 clove;
• greenery;
• cheese – 100 g;
• chicken egg – 1 pc.

Cooking method:

1. The eggplant needs to be baked first. Make several cuts in the vegetable and add salt. Leave in water for 2 hours. Bake the fruit in an oven preheated to 180 degrees for 30 minutes.
2. Peel the prepared vegetable, chop it, and place it in a salad bowl. You need to do the same with tomatoes.
3. Boil the egg hard, chop finely, chop the garlic. Place the components to the blue ones.
4. Mix the ingredients with mayonnaise, sprinkle with grated cheese and chopped herbs on top.

Baked eggplant

• Cooking time: 50 minutes.
• Number of servings: 10-12 persons.
• Calorie content: 57.7 kcal.
• Purpose: for dinner / holiday.
• Cuisine: European/vegetarian.
• Difficulty of preparation: easy.

Baked eggplants are suitable for those who are on a diet. The main components of the product contain many useful substances. Oven processing is a gentle cooking option that retains a large number of properties. The combination of blueberries and tomatoes looks very beautiful in appearance, so the dish is suitable for a festive table. This culinary combination of products is distinguished by its juiciness and excellent taste.

Ingredients:

• garlic – 4-5 cloves;
• eggplants – 2 pcs.;
• cheese – 0.2 kg;
• salt;
• tomatoes – 4-5 pcs.;
• greenery;
• vegetable oil;
• ground black pepper.

Cooking method:

1. Cut the blue ones into slices, add salt on both sides, leave for a few minutes to remove the bitterness.
2. Using a special press, chop the garlic and place it on a saucer. Pour some boiling water into the plate and mix well. Lubricate the eggplant slices with the resulting liquid.
3. Grate the cheese and cut the tomatoes into thin round slices.
4. Place all the ingredients in layers on a baking sheet, which must first be covered with parchment and greased with oil: eggplant, cheese, tomato, and cheese shavings again. Salt and pepper the dish.
5. Bake for 25 minutes. at 180 degrees.

Fried with garlic

• Cooking time: 1 hour.
• Number of servings: 3-4 persons.
• Calorie content: 64 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

Fans of spicy or savory dishes need to know how to cook eggplant with garlic. Small rolls will be an excellent snack, suitable for any table. It is very easy to make; you will need a minimum of products and time. However, apparent simplicity does not make the dish less tasty. Garlic gives an interesting spicy shade to the blue ones. Sprigs of greenery will make the appetizer look beautiful.

Ingredients:

• green onion – 150 g;
• basil – 1 tsp;
• eggplants – 1000 g;
• dill – 1 bunch;
• salt – 1 pinch;
• garlic – 7-8 cloves;
• vegetable oil – 1 tbsp.;
• cilantro – 1 tsp.

Cooking method:

1. Wash the blue ones, cut them into thin slices lengthwise.
2. Finely chop the greens, add garlic crushed under pressure.
3. Rinse the eggplant fruits again and dry with paper towels. Fry the vegetable on both sides in vegetable oil, spending 1-2 minutes. for each.
4. Place some of the herb and garlic filling on the tip of each fried slice. Roll the pieces into a roll. This dish should be served cold.

Breaded

• Cooking time: 60 minutes.
• Number of servings: 4-5 persons.
• Calorie content: 148 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

If you want to make a delicious and easy-to-prepare snack, pay attention to eggplant in batter. The recipe is suitable for any housewife; it is very convenient in a situation when guests are on the doorstep, but there is nothing to treat them with. In just half an hour you will receive a wonderful dish that will not leave anyone indifferent. The appetizer is suitable for consumption with side dishes or with some alcoholic drinks.

Ingredients:

• flour – 6 tbsp. l.;
• sunflower oil – 250 g;
• blue ones - 2 pcs.;
• eggs – 2 pcs.;
• salt.

Cooking method:

1. Cut the blue fruits into rings and soak for 10 minutes. Then, the pieces should be dried. Fry them in a frying pan with oil, season with salt and pepper.
2. The next step in how to prepare the dish is to create the batter. Beat the eggs, pour in 50 ml of water, gradually add flour and salt. Mix all ingredients.
3. Dip each vegetable slice into the egg mixture. Then, place the workpiece in a frying pan with vegetable oil and fry until cooked.

With Chiken

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content: 110 kcal.
• Purpose: for dinner.
• Cuisine: European.

Chicken with eggplant in the oven is a tasty and satisfying product that is suitable for dinner after a working day, since it is both dietary and nutritious. You can use this dish as a stand-alone dish or complement it with side dishes: rice, potatoes, buckwheat. The dish can be prepared in different forms: fans or boats.

Ingredients:

• chicken thighs – 3 pcs.;
• salt;
• cheese – 80 g;
• ground black pepper;
• blue ones - 3 pcs.;
• oregano;
• tomato juice – 250 ml;
• vegetable oil;
• onions – 1 pc.;
• garlic – 2-3 cloves.

Cooking method:

1. The onion must be peeled and chopped into small cubes. Cut the chicken meat into small pieces.
2. The blue ones should be cut lengthwise to the tail so that the fruits begin to resemble a fan. Rub them inside with salt and leave for half an hour.
3. Place a frying pan on the fire and heat the vegetable oil. Fry the chopped onion until transparent. Add chicken, cook until white, pour in tomato juice. The meat must be simmered until the liquid evaporates. Juice should be added twice.
4. Place chopped garlic into the resulting mass, add salt and pepper. Mix ingredients, cook for 5 minutes.
5. Line a baking sheet with foil. Free the blue ones from excess moisture by blotting with a paper towel. Place them on a baking sheet, pour in vegetable oil, slightly straightening the cuts.
6. Roast vegetables for 25 minutes. Place the filling between the slices into the finished fruits and season with oregano. Sprinkle the pieces with cheese shavings on top. Return the dish to the oven for 10 minutes to brown the cheese.

Sandwiches

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content: 113 kcal.
• Purpose: breakfast/snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Eggplant sandwiches are a great option for breakfast. The vegetable can replace sausage or other meat products in its taste and nutritional value. You can use the tomatoes listed in the list as desired to add juiciness. It is recommended to fry bread in butter, as this gives the finished sandwiches an interesting rich taste.

Ingredients:

• egg – 1 pc.;
• cheese - to taste;
• loaf - 6 slices;
• butter - for frying;
• tomatoes – 1-2 pcs.;
• eggplants – 2 pcs.;
• garlic – 2 cloves;
• salt;
• greenery.

Cooking method:

1. Whisk the eggs and salt. Soak the bread slices with the mixture. Fry the croutons in butter on both sides to achieve a medium browning.
2. Cut the blue ones into thin slices and salt for 30 minutes. Then, remove the liquid with paper towels. Place them in a frying pan and fry until golden brown.
3. The next step in making sandwiches is to make the filling. Grate the cheese with garlic using a fine grater.
4. Place the eggplants on bread slices and sprinkle the cheese-garlic mixture on top. Microwave until cheese melts. When serving, garnish with a slice of tomato.

With chicken breast and tomatoes

• Cooking time: 1 hour.
• Number of servings: 1-2 persons.
• Calorie content: 122 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

A good way to cook eggplants with tomatoes is to bake chicken fillet with them. To make the recipe healthy and dietary, replace mayonnaise with light sour cream. This dish will not be out of place on holiday or everyday menus. The breast with vegetables comes out very tender, juicy, with a rich taste. You can cook it in portions, or take more ingredients and bake it on a large baking sheet.

Ingredients:

• mayonnaise – 1 tbsp. l.;
• cheese – 70 g;
• chicken breast – 1 pc.;
• eggplants – 1 pc.;
• garlic – 1 clove;
• tomatoes – 1 pc.;
• seasoning for chicken – 10 g;
• parsley – 10 g;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. First you need to prepare the vegetable components. Blue ones should be cut into thin slices, tomatoes into slices. Finely chop the parsley and garlic.
2. Fry the blue plates in a frying pan with the grill function for 4 minutes. from each side. Place half of the ingredients overlapping inside the baking dish. Grease the bottom of the container with vegetable oil.
3. Cut the chicken fillet along the thick edge, unfold, pound, season with pepper, salt and chicken mixture. Place the meat on top of the eggplants and cover with the rest of the vegetable. Grease with sour cream.
4. Place tomato slices on a plate, sprinkle with garlic and parsley. Grate the cheese or cut into thin slices. Place the ingredient on top of the previous layers.
5. Place the pan in the oven, preheated to 170 degrees, for half an hour.
6. Serve the quickly and tasty dish in portions.

Cold appetizer

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content: 80 kcal.
• Purpose: for the holiday table.
• Cuisine: European.
• Difficulty of preparation: easy.

A cold eggplant appetizer is always relevant for the holiday table. One type of such dish is “Peacock Tail”. The main advantage of the delicacy is its beauty. Food with this appearance is suitable for a Christmas or New Year celebration or anniversary. If you are in doubt about what to cook with eggplants, use this recipe. Your guests will be delighted.

Ingredients:

• Feta cheese – 0.2 kg;
• tomatoes – 4-6 pcs.;
• blue ones - 4 pcs.;
• sour cream – 2-3 tbsp. l.;
• olives – ½ jar;
• salt;
• garlic – 2-3 cloves;
• cucumbers – 2-3 pcs.;
• vegetable oil;
• dill.

Cooking method:

1. Cut the main ingredient into oval pieces. Sprinkle them with salt and leave for 30 minutes. Rinse with water so that the vegetable stops tasting bitter. Dry the product and place on a greased baking sheet. Bake for 15 minutes at 200 degrees.
2. The next step in preparing the appetizer is the filling. Mix Feta cheese with sour cream and garlic, passed through a press.
3. Cut the cucumbers and tomatoes into slices, divide the olives into 2 parts lengthwise.
4. Spread a small amount of filling onto each cooled baked oval and place a tomato on top. Then, you will need to add the cheese-sour cream mixture and cucumber again. The final touch will be a piece of olive placed on a drop of Feta mixture.
5. The “Peacock Tail” appetizer will get a beautiful presentation if you place it on an oval dish and garnish with dill.

In the oven with cheese

• Cooking time: 45 minutes.
• Number of servings: 2 persons.
• Calorie content: 166 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Eggplants in the oven with cheese turn out to be both piquant and tender. Baking such a delicious dish will not be difficult for any housewife. The taste of the eggplant dish is so attractive that even a child will like it. You can bake the product in a large form or several small ones. In the first case, when serving, divide the food into portions. Regular cheese can be replaced with feta cheese, then the appetizer will become even more tender.

Ingredients:

• cheese – 60 g;
• vegetable oil – 1 tsp;
• eggplants – 1 pc.;
• salt;
• tomatoes – 1 pc.;
• garlic – 2 cloves;
• sour cream – 2 tbsp. l.

Cooking method:

1. Cut the blue ones into thin slices and add salt. Chop the tomato into small cubes. Grate the cheese and garlic cloves using a fine-hole grater.
2. Take a deep bowl, mix tomatoes, cheese and garlic inside, add sour cream. Mix all ingredients.
3. Grease the bottom of the baking dish with oil, place the eggplants and cheese and tomato dressing in layers, alternating them.
4. Baking an eggplant dish inside an oven preheated to 180 degrees will take about half an hour.
5. This appetizer is prepared quickly and comes out delicious hot or cold.

In Korean

• Cooking time: 9 hours.
• Number of servings: 8-10 persons.
• Calorie content: 109 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: medium.

Korean eggplant is a snack that has a spicy taste and aroma. Based on these properties, the dish is also called Georgian. You can save it for the winter or try it out after a few hours. The food goes well with any side dish, but the culinary product will seem especially tasty when combined with potatoes (mashed potatoes). The pleasant spice will please any gourmet and will add new shades to the dishes.

Ingredients:

• carrots – 250 g;
• onion – 250-300 g;
• eggplants – 1000 g;
• seasoning for Korean carrots – 1 tsp;
• bell pepper – 250 g;
• sugar – 4 tbsp. l.;
• hot pepper – 1 pc.;
• garlic – 25 g;
• salt – 2.5 tbsp. l.;
• vinegar 9% - 50 ml;
• coriander – 1 tsp.

Cooking method:

1. Wash and dry the blue ones. Grind the fruits into thin strips and salt for 60 minutes.
2. Cut the bell pepper into long strips, the onion into half rings, and grate the carrots.
3. Drain the liquid that has separated from the eggplants, squeeze out the pieces of the vegetable. Place in a frying pan and fry until golden brown.
4. Mix all vegetables in a bowl. Add chopped hot pepper and garlic. Season with spices and stir. Leave for 4-5 hours, repeating mixing several times.
5. Place the salad inside the jars for the winter, cover with lids that need to be boiled first.
6. Take a pan and line the bottom with linen. Place jars of salad on top of the napkin. Pour water so that it reaches the bulges of the vessels, wait until it boils, sterilize the jars for 20 minutes.
7. Roll up the containers with lids, turn them upside down, and cover with a warm blanket until they cool completely.
8. For storage, leave the eggplant dish in a cool place.

Video

Eggplants are very tasty vegetables that appear on the tables of residents of our country in the middle of summer. Eggplants have high nutritional value; they contain a lot of fiber, beneficial minerals, and vitamins. These vegetables are especially rich in potassium and folic acid - substances that have a positive effect on the functioning of the heart and blood vessels. But above all, we love eating eggplants for their characteristic taste and pleasant aroma.

Nowadays, eggplant dishes are very popular in the cuisine of many countries around the world. There are many different recipes for preparing dishes from these vegetables; eggplants can be boiled, fried, baked, stewed, caviar, salted and pickled snacks are prepared from them. The preparation of various dishes from eggplants, as well as the preparation of dishes from all other vegetables, depends on the skill and imagination of the cook. From eggplants you can prepare both a tasty and light salad and a more complex dish that can be presented even to a royal table.

During the eggplant season, after the usual vegetable stew and eggplant caviar, you want at least some variety in the prepared dishes. But how to cook eggplants so that you don’t get tired of these vegetables and pleasantly surprise your loved ones. Today we will share with you all the secrets of how to cook eggplant deliciously. How to cook eggplant recipes you will find on our website.

How to cook eggplant with cheese and garlic

There are many recipes for how to cook delicious eggplants. And the simplest and at the same time delicious recipe is eggplant fried with garlic. This vegetarian eggplant dish will be a very tasty snack, and it is also very beneficial for our body.

Ingredients:

• - 2 eggplants,
• - a bunch of parsley,
• - sunflower oil,
• - 3 cloves of garlic,
• - flour for breading,
• - 150 grams of mayonnaise.

Preparation:

Rinse the eggplants and wipe them with a towel, cut off the stem of each eggplant, cut lengthwise into fairly thin slices, no more than one centimeter wide. Sprinkle each sliced ​​eggplant with salt and leave in this form for fifteen minutes so that the bitterness comes out of the vegetables and they absorb less oil during frying.

In the meantime, while the eggplants and salt are infused, you can peel the garlic cloves. Then the peeled garlic needs to be finely chopped with a knife on a cutting board. Rinse the parsley in water, dry it a little and chop finely.

During this time, the eggplants should release juice, which must be drained. Place the frying pan on the fire and add sunflower oil to it. Each slice of eggplant must be breaded in flour. Breaded eggplant slices must be fried on both sides until fully cooked.

Place all the fried ones on a plate; fry all the other eggplants in the same way. Place finely chopped garlic on each fried slice of eggplant, and pour mayonnaise on top of the eggplant. For additional taste and decoration, sprinkle the eggplants with chopped herbs.

How to cook eggplant caviar

Eggplant caviar is one of the healthiest and most delicious snacks. People love to eat it for its divine aroma and taste, and nutritionists recommend eating eggplant caviar for its high fiber and potassium content, as well as its low calorie content. Eggplant caviar turns out to be very tasty and can be served as a hot or even cold snack, or you can prepare eggplant caviar for the winter.

Ingredients:

• - 300 grams of bell pepper,
• - 3 kilograms of eggplants,
• - 300 grams of tomatoes,
• - 300 grams of onions,
• - 12 cloves of garlic,
• - 100 grams of vegetable oil,
• - basil, cilantro or parsley,
• - sugar to taste.

Preparation:

Wash all the eggplants and cut each vegetable into two parts, place them on a baking sheet pre-greased with sunflower oil. Bake the eggplants in a preheated oven for twenty-five minutes.

Cool all the baked eggplants slightly and carefully remove the skin. Finely chop all the pulp from the peeled eggplants with a knife. Peel the onion and chop it finely with a knife.

Wash the bell pepper, remove all seeds, and cut it into small cubes. Remove the skin from each tomato, chop them in a blender or grate them. Heat the sunflower oil in a thick-walled bowl, after heating, put all the onions in it and continue frying for two minutes. Then add all the chopped pepper to the onion, fry for five minutes, stirring all the time.

Add the pulp of chopped eggplants to the vegetables, continue to simmer the entire contents, stirring all the time for seven minutes. Peel all the garlic cloves and pass it through a press. Wash the greens, dry them a little and chop them fairly finely. Add garlic, a little sugar, pepper and salt to the eggplants. Simmer the vegetables for another seven minutes. Serve the eggplants hot or place the caviar in sterilized jars and screw on the lid.

How to cook eggplants in the oven with vegetables

Eggplant itself is a very tasty vegetable, but if you combine it with tomatoes, the result will be not only tasty, but also a very healthy dish. Eggplant baked in the oven with vegetables is a very beautiful summer dish, to prepare which you will need eggplant, tomatoes, bell peppers and cheese. Let's find out how to cook eggplants with tomatoes.

Ingredients:

• - 4 medium eggplants,
• - 2 carrots,
• - 3 onions,
• - 3 cloves of garlic,
• - 2 fresh tomatoes,
• - fresh dill and parsley.

Preparation:

Rinse the eggplants under water and remove the tail from each, cut each eggplant into slices no thicker than 0.5 centimeters wide. Place the chopped eggplants in a deep bowl, cover them with salt and leave in this form for a while. After about twenty minutes, rinse the vegetables in clean water and place them on a towel to drain all the liquid from the eggplants.

Peel the carrots and carefully cut into not very thick strips. Dip each tomato in water for a few seconds, this must be done so that all the skin peels off. Then cut the tomatoes into fairly thin rings.

Peel the onion, rinse and chop very finely. You need to do the same with garlic. Fry the carrots in hot vegetable oil until golden brown, then add the chopped garlic and onion. Saute the vegetables over the fire for five minutes, add a little salt to taste.

Grease a baking sheet with vegetable oil, place all the eggplants into it, cover the top with foil and place in the oven for twenty minutes until they are well baked.

Then you need to take it out and turn each eggplant over to the other side.

After this time, the foil must be removed, place one ring of chopped tomato on each baked piece of eggplant, and then the fried mixture with carrots, onions and garlic. Cover again with foil and sprinkle with ground pepper to taste and place back in the oven for ten minutes. Place the prepared eggplants on plates and garnish with herbs.

How to cook stuffed eggplants

These vegetables are ideal as a spacious container for various fillings. That is why such a dish as stuffed eggplant can be found in different cuisines of the world. Let's find out how to cook eggplants with minced meat.

Ingredients:

• - 4 eggplants,
• - 1 tomato,
• - 450 grams of minced meat,
• - 1 clove of garlic,
• - 200 grams of cheese,
• - 1 onion,
• - sour cream or mayonnaise,
• - fresh parsley or dill,
• - vegetable oil.

Preparation:

Wash the eggplants and cut them in half lengthwise. Carefully cut out almost all the pulp from each half and leave the walls no more than one centimeter thick. Salt all the resulting boats and leave in this form for twenty minutes.

The cut out eggplant pulp must be cut into small cubes, salt and also leave them for about twenty minutes. All resulting juice must be drained from the eggplants and rinsed a little in clean water. Place the boats on a baking sheet greased with a little refined oil, brush each eggplant with oil using a pastry brush and bake them in the oven for fifteen minutes.

Now you need to prepare the eggplant filling. Rinse the tomato and cut it crosswise, place it in hot water for a couple of seconds, remove all the skin and cut into very small cubes. Peel the onion and chop it very finely, also peel the garlic and finely chop it with a knife. Wash and dry the prepared greens a little, chop finely with a knife.

Heat a frying pan with some oil, add all the finely chopped eggplant pulp, continue frying until soft. After that, the fried eggplants need to be transferred to a separate bowl. Add chopped onion to the pan and add a little salt to taste, continue frying until soft.

Then you need to add chopped garlic and continue to fry for one minute. Add the garlic and onions to the container with the fried eggplant pulp. Place the minced meat in the pan and continue to fry it over low heat, stirring all the time with a spatula so that you can mash the large pieces.

Add all the fried vegetables, chopped tomatoes and herbs to the minced meat in the pan. Pepper and salt the filling to your taste. Fill the eggplant “boats” with the filling, and top with sour cream or mayonnaise, sprinkle with grated cheese. Bake the eggplants in the oven for thirty-five minutes. The finished dish can be served with fresh herbs and vegetables.

How to cook eggplants in a slow cooker

In such a useful device as a multicooker, you can prepare many different delicious dishes, including eggplant vegetable sauté. These are very healthy vegetables, which have a beneficial composition of minerals and vitamins. Find out how to make sautéed eggplant in this recipe.

Ingredients:

• - 3 sweet peppers,
• - 3 eggplants,
• - 2 pieces of carrots,
• - 2 cloves of garlic,
• - 4 tomatoes,
• - 1 onion,
• - 5 grams of sugar,
• - salt to taste.

Preparation:

Wash and cut the eggplants into large pieces: quarters, halves or circles. Sprinkle with salt and let sit to remove all the bitterness from the eggplant. When the vegetables release juice, it must be drained.

Wash the bell pepper, remove the seeds and cut it into half rings. Cut the tomatoes into slices, peel the carrots and chop large. Finely chop the peeled garlic and onion. Pour vegetable oil into the multicooker and add chopped vegetables, then add a pinch of sugar and salt, mix all the contents. Turn on the “Pilaf” mode and continue cooking until you hear the multicooker signal.

How to cook eggplant stew

With the onset of summer and autumn, light and healthy vegetable dishes, especially eggplant stew, become especially popular. The finished stew can be served as a separate dish or as a vegetable side dish for meat or fish dishes. Learn how to quickly cook eggplant.

Compound:

• - 500 grams of eggplants,
• - 400 grams of zucchini,
• - 2 onions,
• - 1 carrot,
• - 3 sweet peppers of different colors,
• - 2 tomatoes,
• - 1 spoon of flour.

Preparation:

Peel the eggplants, cut them into small strips and fry them a little in oil. Also peel the zucchini and cut them into small strips, fry separately with the addition of oil and a spoonful of flour.

Cut the peeled onion into thin strips and also fry in oil in a separate pan, add finely chopped carrots to it. After a few minutes, you can add zucchini, eggplant, sweet pepper, cut into strips, and chopped peeled tomatoes.

Mix all the contents, add bay leaves and peppercorns to the vegetables and continue to simmer the dish under a closed lid over low heat. A few minutes before final cooking, add a pinch of sugar and some herbs to taste. Simmer the entire contents until the vegetables are completely cooked. Now you have learned how to cook eggplants with zucchini, bon appetit.

How to cook eggplant with cheese

A very beautiful and original snack that will be equally tasty both cold and hot. An eggplant appetizer is ideal for a holiday table.

Compound:

• - 5 tomatoes,
• - 4 eggplants,
• - 5 cloves of garlic,
• - 150 grams of cheese,
• - 2 tablespoons of vegetable oil,
• - lemon juice,
• - 5 grams of sugar.

Preparation:

Wash the eggplants, remove the stem and cut each lengthwise into four slices, but try not to cut all the way through, rub them with pepper and salt, set the vegetables aside for 30 minutes.

Peel two tomatoes and cut them into cubes. Lightly fry the tomatoes in vegetable oil, add lemon juice, pepper, and salt. Squeeze the peeled garlic into the tomatoes through a press. Simmer the tomatoes until they form a sauce for five minutes.

Place the eggplants in the mold, place chopped tomatoes and a piece of cheese in each cut. Leave a small amount of cheese.

Place tomato sauce on top of the eggplants and bake them in the oven for twenty minutes. Sprinkle the remaining grated cheese on top of the eggplants and place in the oven for a while until the cheese is completely melted.

How to make eggplant moussaka

Moussaka is a delicious eggplant casserole layered with minced meat and topped with a delicious tomato sauce. Be sure to pay attention to this dish and learn how to cook eggplant with meat.

Compound:

• - 500 grams of ground beef,
• - 2 eggplants,
• - 3 potatoes,
• - 2 cloves of garlic,
• - 1 onion,
• - 370 grams of cream,
• - 2 tablespoons of tomato paste,
• - 230 grams of cheese,
• - 2 tablespoons of flour.

Preparation:

Peel the onion, finely chop and fry in vegetable oil, add finely crushed garlic to the onion. Minced beef must be fried together with garlic and onions, at the very end add a little tomato paste to the minced meat.

Cut the peeled eggplants into slices, salt them well and let them brew for half an hour so that all the bitterness drains from them. Peel the potatoes, boil until half cooked in water with added salt, after which the potatoes must be cooled and cut into small circles.

Lightly fry the flour in a frying pan, after a few minutes add cream, salt to taste and boil a little. Layer eggplant, minced meat and potatoes on a baking sheet, pour sauce over it and sprinkle cheese on top. Bake the moussaka in the oven until it has a nice crust. Bon appetit!

How to make eggplant rolls

A very original and tasty appetizer is eggplant rolls, which are prepared very quickly and can be served on an everyday or holiday table.

Compound:

• - 2 eggplants,
• - 150 grams of ham,
• - 150 grams of carrots,
• - 300 grams of tomatoes,
• - sunflower oil.

Preparation:

To know how to properly cook eggplants, wash these vegetables and cut them into fairly thin slices no more than five millimeters thick. Salt the eggplants, leave in this form for about thirty minutes, then rinse well in water.

Finely chop the tomatoes into cubes and chop the carrots using a grater. Fry the carrots until half cooked in vegetable oil, add tomatoes, salt and continue frying until ready, cool slightly.

Cut the ham into small pieces. Fry all the eggplant slices in vegetable oil until golden brown. Place them on a paper towel surface and pat gently to remove any excess oil.

Place the vegetable filling and one piece of chopped ham on the surface of the fried eggplants. Carefully roll the filled eggplants into rolls, secure with a toothpick or skewer, and decorate with herbs on top.

How to cook “Mother-in-law’s tongue” from eggplants

Ingredients:

• - 4 kilograms of eggplants,
• - 10 tomatoes,
• - 2 heads of garlic,
• - 3 hot peppers,
• - 10 pieces of bell pepper,
• - half a glass of sugar,
• - 1 spoon of vinegar,
• - 2 tablespoons of salt,
• - 1 glass of vegetable oil.

Preparation:

Wash the eggplants and cut them into slices no thicker than 0.5 centimeters. Place all the chopped eggplants in a deep container and sprinkle with salt and let them sit for thirty minutes to remove all the bitterness.

Drain all the juice from the eggplants and remove any remaining salt. Fry all the eggplants in portions in heated vegetable oil until golden brown.

To prepare the eggplant marinade, grind all the peeled garlic cloves, sweet peppers, tomatoes and hot peppers using a meat grinder, and bring to a boil over low heat for thirty minutes. A few minutes before final readiness, add vinegar, spices, salt and sugar to the mixture, bring the dressing to full readiness over low heat.

Take pre-sterilized jars and lay out eggplants in layers, alternating filling each layer. All filled jars must be covered with sterilized lids and placed in a warm place to reach.

How to cook potatoes with eggplants

Stewed eggplants with potatoes can be prepared in the simplest way, which is what we propose to do in this recipe. And to make it easier for you to prepare this dish, we suggest you learn how to cook eggplants with a photo.

Compound:

• - 3 eggplants,
• - 4 potatoes,
• - 3 onions,
• - 2 sweet peppers,
• - 3 tomatoes,
• - 5 cloves,
• - sunflower oil.

Preparation:

Peel the onion and cut into half rings. Peel the eggplants, cut into cubes and sprinkle with salt, set aside for fifteen minutes. Then rinse the eggplants and dry on a towel. Peel and chop the garlic using a garlic press. Cut the peeled potatoes into half rings and add water to prevent the potatoes from darkening.

Take a mold and grease it with vegetable oil. Place chopped onion on the very bottom of the pan, sprinkle with ground pepper and salt. Place eggplants on top and sprinkle with pepper and salt. Place all the chopped onions on top of them again, and then the garlic.

The last layer is potatoes, salt them to taste and sprinkle with sunflower oil. Bake the eggplants in a hot oven for forty minutes, then reduce the heat and continue cooking for another fifteen minutes. Garnish the finished dish with fresh tomatoes and sweet peppers.

How to cook eggplant tongues

A very original appetizer made from eggplant and tomatoes. Eggplants cut lengthwise and folded in half look like real “tongues,” which is why this dish has its name. How to cook eggplants with vegetables, we offer you a recipe for this dish.

Compound:

• - 3 tomatoes,
• - 2 eggplants,
• - 2 cloves of garlic,
• - 2 eggs,
• - 120 grams of mayonnaise,
• - 200 grams of sunflower oil,
• - 150 grams of flour.

Preparation:

Cut each eggplant lengthwise into tongues no more than two centimeters wide. Place them in a deep container and cover with salted water for thirty minutes so that all the bitterness can come out of the eggplants. After which they need to be laid out on a paper towel so that all the liquid can drain from them.

Roll each eggplant tongue in flour and then in beaten eggs, fry in a frying pan until tender. Place all fried tongues on a paper towel to remove all excess oil.

Grind the garlic using a garlic press and mix it with mayonnaise. Cut the washed tomatoes into fairly thin slices. Lubricate each eggplant tongue with mayonnaise and garlic, place a tomato slice on top, then fold it in half.

It is believed that eggplants, thanks to the potassium they contain, have a beneficial effect on the functioning of the heart and normalize the body's water-salt metabolism. It’s not for nothing that in the East they are called vegetables of longevity and are recommended for older people to eat regularly. In addition, eggplants are low in calories: only 24 kcal per 100 grams of product. At the same time, they help cleanse the intestines. Just what you need if you're watching your figure.

But sometimes even benefit is not an argument. Many housewives even today consider eggplants to be too capricious: they either turn black or taste bitter. Although these troubles are easy to avoid.

1. Before cooking, soak the eggplants in salted water for half an hour. Then rinse. This will remove the bitterness from the vegetables.
2. If you are preparing caviar, do not put the eggplants through a meat grinder or cut them with a metal knife. This may give the dish an unpleasant aftertaste. Grind the blue ones with a ceramic or wooden cutter.
3. To prevent eggplants from absorbing a lot of fat when frying, first scald them with boiling water.
4. To prevent the flesh from turning black, cook the eggplants over high heat.
5. If you want the eggplant slices or mugs to not lose their shape when cooked, do not peel them.

Moussaka

jabiru/Depositphotos.com

This is a traditional Balkan and Middle Eastern dish made from eggplant and minced meat. Tasty and very filling.

Ingredients:

• 800 g eggplants;
• 800 g minced lamb or beef;
• 300 g tomatoes;
• 1 onion;
• 50 g hard cheese;
• 180 g dry white wine;
• olive oil for frying;
• salt and pepper to taste.

For the sauce:

• 500 ml milk ;
• 40 g butter;
• 30 g flour;
• 200 g hard cheese;
• 2 eggs;
• salt and nutmeg to taste.

Preparation

Let's start with the sauce. Melt the butter in a frying pan and “fry” the flour in it. At the same time, heat the milk a little (do not boil!). To ensure a lump-free sauce, the milk and the butter and flour mixture should be at approximately the same temperature. Pour the milk into the frying pan with the butter and flour, stirring constantly. Salt, add nutmeg. Bring to a boil, and then add grated cheese. Continue cooking, remembering to stir, until the cheese melts. Then remove from heat. While the mixture cools, beat the eggs in a separate bowl. After this, slowly pour them into the sauce, stirring thoroughly. The sauce is ready.

The onion for moussaka needs to be cut into half rings, the tomatoes should be peeled and chopped into cubes. We cut the eggplants into thin oblong slices (don't forget to soak them in salted water!) and fry them in olive oil on both sides. After frying, place them on paper towels to absorb excess fat. You also need to fry the onion (until soft) and minced meat. In the middle of frying, pour wine into the onions and minced meat and cook until the liquid evaporates. After this, add the tomatoes, salt, pepper and simmer for a few more minutes.

Assembling the moussaka: place the eggplants and minced meat in layers in a baking dish so that the eggplants are on top. Pour the sauce over everything and sprinkle with grated cheese. Place in the oven preheated to 180°C for 30–40 minutes.

Caponata

fanfon/Depositphotos.com

This is a Sicilian stew made from eggplant and other vegetables. It is eaten both hot and cold, served as an independent dish, as well as a side dish and snack.

Ingredients:

• 800 g eggplants;
• 150 g olives;
• 90 g capers;
• 140 g onions;
• 50 g sugar;
• 400 ml tomato paste;
• 80 ml white wine vinegar;
• olive oil for frying;
• basil, salt and pepper to taste.

Preparation

Peel the eggplants, cut them into cubes and fry them in olive oil. To prevent vegetables from being too fatty, you can lightly pour boiling water over them before frying.

In a separate bowl, caramelize the onion with sugar (do not use butter) until golden. Then add capers (remember that they can be used as pickles), olives, wine vinegar and a little olive oil. Simmer it all for about five minutes, then add the fried eggplants and tomato paste. Cook for 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 generally do without it, since capers usually add the necessary saltiness to the dish.

Lasagna

Dorothy Puray-Isidro/Іhutterstock.com

This is a variation of a traditional Italian dish where eggplant replaces the dough.

Ingredients:

• 800 g eggplants;
• 500 g minced beef;
• 500 g thick tomato paste;
• 100 g mozzarella;
• 100 g parmesan;
• 100 g breadcrumbs;
• 2 eggs;
• 2 tablespoons of water;

Preparation

We clean the eggplants and cut them into circles about one and a half centimeters thick. In a bowl, beat eggs with two tablespoons of water. In a separate bowl, mix grated Parmesan, breadcrumbs, salt and pepper. Dip each eggplant slice first into beaten eggs and then into a mixture of breadcrumbs and cheese. Place the eggplants on a baking sheet greased with olive oil. Preheat the oven to 180°C and place the eggplants there for 20–25 minutes, until the vegetables acquire an even golden brown crust.

At this time, fry the minced meat in olive oil (if desired, you can add salt and pepper). After about 10 minutes, add tomato paste to the minced meat. Bring the mixture to a boil and remove from heat.

Place some of the eggplants in a baking dish, then cover them with tomato-meat sauce, sprinkle with 50 grams of mozzarella and place the eggplants on top again. If the shape is small and there is a lot of filling, you can make several layers. Sprinkle the remaining mozzarella on top and place in the oven (200°C) for 10–15 minutes (the cheese should melt).

Spaghetti dressing

finaeva_i/Shutterstock.com

Eggplants can not only replace pasta, but also complement it perfectly. For example, you can use them to make vegetable spaghetti sauce.

Ingredients:

• 800 g eggplants;
• 500 g spaghetti;
• 400 g tomatoes;
• 4 cloves of garlic;
• olive oil;
• basil;
• salt and pepper to taste.

Preparation

For this recipe, the eggplants must first be baked in the oven. This will take about an hour: you need the vegetables to become soft. While the eggplants are baking, boil the spaghetti. Remove the eggplants from the oven, let them cool slightly, and then carefully remove the skins.

Finely chop the garlic and fry in heated olive oil for two minutes. Then add the tomatoes cut into large cubes. Simmer until almost all the liquid has evaporated. At the end of cooking, add the diced eggplants, salt and pepper to taste. Serve with spaghetti. The dish can be sprinkled with chopped basil.

Cutlets

Nataliya Arzamasova/Shutterstock.com

Ingredients:

• 3 small eggplants;
• 400 g chum salmon fillet or other sea fish of your choice;
• 100 g hard cheese;
• 100 g butter;
• 2 tomatoes;
• 1 onion;
• salt and herbs to taste.

Preparation

Cut off the stems of the eggplants and cut the eggplants lengthwise to create “boats” (3 eggplants = 6 boats). Do not remove the skin - it will preserve the shape of the vegetables and the appearance of the dish. Cut the fish and tomatoes into small cubes; if desired, you can first remove the skin from the tomatoes. Finely chop the onion.

Place the eggplant boats on a greased baking sheet. Inside each of them we put fish, tomatoes, onions and a little butter. Salt, pepper and sprinkle with herbs to your taste. Then sprinkle each serving with grated cheese. Place the eggplants in a well-heated oven for 30–50 minutes. You can eat this dish with a spoon, scraping the pulp from the walls of the eggplant.

Grilled eggplant salad

www.foodnetwork.com

This simple salad can be made outdoors. It will be an excellent addition to other grilled meat dishes.

Ingredients:

• 1 large eggplant;
• 1 purple onion;
• 1 avocado;
• 1 lemon;
• rapeseed and olive oil;
• 1 tablespoon red wine vinegar;
• 1 teaspoon Dijon mustard;
• oregano and parsley;
• salt and ground black pepper to taste.

Preparation

Cut the eggplants into circles about 2.5 centimeters thick. Peel the onion and cut into large rings. Drizzle these vegetables with rapeseed oil until soft. When the eggplants and onions have cooled a little, cut them, as well as the peeled avocado, into large cubes.

In a separate bowl prepare the dressing. Mix red wine vinegar, mustard and chopped oregano. Add liquid honey and olive oil. Let the mixture brew for a bit, and then season the salad with it. Salt, pepper, garnish with lemon slices and parsley sprigs.

Sticks in batter

Tatiana Vorona/Shutterstock.com

This is an easy summer snack. Eggplants prepared according to this recipe are lean, tender on the inside and with a crispy cheese crust on the outside.

Ingredients:

• 500 g eggplants;
• 150 g hard cheese;
• 1 egg;
• 100 g breadcrumbs;
• 3–4 cloves of garlic;
• olive oil;
• salt, ground black pepper, paprika and turmeric to taste.

Preparation

Cut the eggplants into strips about 3 centimeters thick and add salted water to remove the bitterness. After drying the eggplant slices on a paper towel, place them in a bowl, sprinkle with olive oil and sprinkle with spices (salt, pepper, paprika, turmeric, garlic pressed through a press). Leave for 5–10 minutes.

At this time, grate the cheese and mix it with breadcrumbs. In a separate bowl, beat the egg.

Place baking paper on a baking sheet and preheat the oven to 200°C. Dip each slice of eggplant first in the egg, and then in a mixture of cheese and crackers and place on a baking sheet. Cook the sticks in the oven for about 20 minutes. You can eat them both hot and cold - equally delicious.

Rolls

Shebeko/Shutterstock.com

There are many variations of eggplant rolls. Some people simply fry the vegetable, others bake it. Some use only cheese for the filling, others add carrots, mushrooms or tomatoes. We offer you the simplest cooking option.

Ingredients:

• 500 g eggplants;
• 100 g cream cheese;
• 2–3 cloves of garlic;
• olive oil for frying;
• salt, pepper and herbs to taste.

Preparation

Cut off the tops of the eggplants and cut them into slices about a centimeter thick. After getting rid of the bitterness (see life hacks above), fry the eggplants in olive oil. Remove excess fat using a paper napkin. If you prefer baked vegetables, use the oven.

Pass the garlic through a press, finely chop the greens. Mix all this with cream cheese (if desired, add salt, pepper and other spices). Spread the cheese mixture in a thin layer on the eggplants. We wrap each plate with a roll and fasten it with a toothpick. Place the rolls on lettuce leaves and sprinkle with chopped walnuts (optional).

Turrets

KaterynaSednieva/Depositphotos.com

This appetizer is easy to prepare and looks impressive. Eggplant towers, laid out on a large plate and decorated with greens, are perfect for the holiday table.

Ingredients:

• 400 g eggplants;
• 400 g tomatoes;
• 300 g mozzarella;
• 3 tablespoons olive oil;
• balsamic vinegar;
• salt, ground black pepper and basil to taste.

Preparation

Cut the peeled eggplants into circles about a centimeter thick. Salt, pepper and fry on both sides in olive oil. We also cut the tomatoes into rounds. Cut the mozzarella into slices. The thickness of the cheese and tomatoes should be about a centimeter.

In a baking dish, greased with oil, we “build” towers: a circle of eggplant, a circle of tomato and a slice of cheese. Garnish each serving with basil sprigs and drizzle with balsamic vinegar. Place it all in the oven (200°C) for 15–20 minutes.

Snack "Peacock Tail"

rutxt.ru

Another bright eggplant appetizer. Thanks to the unusual “design”, the dish will appeal not only to adults, but also to children who rarely eat vegetables willingly.

Ingredients:

• 500 g eggplants;
• 300 g tomatoes;
• 200 g cucumbers;
• 200 g feta cheese;
• half a jar of olives;
• 3 tablespoons sour cream;
• 2–3 cloves of garlic;
• olive oil;
• dill;
• salt to taste.

Preparation

Cut the eggplants diagonally to form oval slices. Soak in salted water, rinse and dry. After this, place on a baking sheet, sprinkle with olive oil and bake for 10–15 minutes at 200 °C.

Pass the garlic through a press and mix with sour cream and feta cheese until smooth. Cut tomatoes and cucumbers into slices. It is desirable that the latter be smaller in diameter than the former. Cut the pitted olives in half.

Place the eggplants in the shape of a peacock's tail on a large oblong plate. Grease each piece with cheese mixture. Then put a circle of tomato and cucumber on them. Again, a little cheese with garlic, and finally - half an olive. It should look like the eyes on a peacock's tail.

Heh

Stas_K/Depositphotos.com

Hye is a Korean dish that is usually made with meat, fish, or vegetables such as eggplant. Eggplant heh can be served as a side dish for meat or as an independent dish.

Ingredients:

• 1.5 kg eggplants;
• 100 g paprika;
• 1 hot capsicum;
• 7–8 cloves of garlic;
• 2 tablespoons vegetable oil;
• vinegar.

Preparation

Cut the eggplants into cubes and get rid of the bitterness in the usual way. After this, fry them in vegetable oil. Cut the hot capsicum into thin rings and chop (not too finely) the garlic. Place layers of eggplant, garlic and pepper in a plastic container. Sprinkle with vinegar, sprinkle a little paprika and repeat layers until the container is full. Vary the amount of pepper, garlic, paprika and vinegar to your taste. If you don't like it spicy, add these ingredients to a minimum. Cover the filled container with a lid and put it in the refrigerator for a day.

Eggplants open up scope for culinary imagination: the list of dishes made from them can be continued for a long time. We invite you to do this in the comments. Write if you like eggplants and share your signature recipes.