Snacks from eggplant: stuffed eggplants
Ingredients: 3 or 4 eggplants, 2 tablespoons of tomato paste, 100 grams of rice, 3 carrots, 3 tablespoons of vegetable oil, 2 teaspoons 3% vinegar, 2 onions, a bunch of dill greens, a clove of garlic, salt and pepper to taste.</ P>
Preparation. Eggplants will be washed, cut along, and then in half, take out the flesh from the middle of the eggplant and finely chop it. Let's clean the bow, wash it and cut it. Dill greens will be washed and crushed.
Rice we will sort out, we shall wash, we shall mix with an onion, carrots, dill, and a flesh of aubergines. Fill this mixture with halves of aubergines, combine them and bind them with threads.
Eggplants we put in a pan, we will flood with water,Salted, bring to a boil. Add the vegetable oil, vinegar, pepper and let's simmer over medium heat for 10 or 15 minutes. Then the fire will be reduced, let's say, the tomato paste and we will extinguish it for 15 or 20 minutes. Stuffed eggplant we lay out on the dish, remove the thread, pour the remaining sauce and serve it to the table.
Eggplants stuffed with herbs and mushrooms
Ingredients: 4 or 5 eggplants, 20 or 30 grams of butter, 2 bunches of parsley, 300 grams of pickled mushrooms, medium onion, 2 tablespoons of vegetable oil, one bay leaf, a tablespoon of tomato paste, salt and pepper add flavor.
Preparation. Eggplants will be washed, cut along and in half, take out the flesh from the middle and finely cut it. Onions will be cleaned, washed and chopped. Green parsley we will wash and crush. Put the mushrooms in a frying pan, add butter, onions and fry for 5 minutes. Then fried onions and mushrooms let's go through the meat grinder, mix with the flesh of eggplant and parsley, fill this mixture with halves of eggplant, combine them, bind them with threads. Eggplants we put in a pan, we fill them with water, we will salivate, bring to a boil. Add the vegetable oil, bay leaf, pepper and stew for 10 or 15 minutes over a small fire. Then we'll turn down the fire, put the tomato paste and stew for 15 or 20 minutes. Stuffed eggplants we put on the dish, we remove the thread, we consume the remaining sauce and serve it to the table.
Spicy appetizer of meat and eggplant
Ingredients: 3 or 4 eggplants, a pod of bitter pepper, 2 cloves of garlic, 300 grams of boiled meat, 3 tablespoons of vegetable oil, a loaf of rye bread, a bulb, 2 carrots, a tablespoon of Adzhika, salt to taste.
Preparation. Carrots and aubergines will be washed, cleaned and cut into strips. Onions will be cleaned, washed and cut into rings. Garlic clean and rastolch. A pod of hot pepper will be washed, we will remove the seeds and crush them. We cut the bread into thin slices.
Eggplants are mixed with onions, carrots, peppers,Garlic and put into a frying pan, add vegetable oil and fry for 5 minutes over medium heat, then put Adzhika, salt, water some water and stew for 20 minutes. Meat let's go through the meat grinder, mix it with vegetables and stew for 3 to 5 minutes. Ready to snack cool, let's put it on slices of bread and serve it to the table.
Eggplant with mayonnaise
Ingredients: 3 or 4 eggplants, 100 grams of mayonnaise, 3 or 4 cloves of garlic, a bunch of parsley, salt to taste.
Preparation. Eggplant wash, bake in the oven, then cool, remove the cuticle, finely chopped. Garlic clean and rastolch. Green parsley we will wash and chop. Lay the eggplant on a dish, sprinkle with garlic, season, season with mayonnaise and decorate with parsley. The dish is ready to serve.
Eggplant in Uzbek style, appetizer
Ingredients: 400 grams aubergines, 100 grams of courgettes, 3 tomatoes, 10 olives, 5 or 6 tablespoons of olive oil, a bunch of parsley, salt and pepper add to taste.
Preparation. Squash, eggplant, tomatoes will be washed, cleaned, cut into slices, put into a frying pan. Then we'll salivate, pepper, pour olive oil and put out for half an hour. Then add the olives, peeled from the stones, mixed and stewed for another 5 minutes, then let cool. We serve to the table, decorated with parsley.
Eggplant with beef
Ingredients: 700 grams of eggplant, a bunch of green parsley, 300 grams of beef, bay leaf, teaspoon 3% vinegar, salt, pepper to taste.
Preparation. We will wash the meat, cut it into pieces. We'll wash the parsley and cut it. Eggplants can be washed, cleaned and cut into 4 or 6 parts, salted, densely packed in a saucepan, poured cold water, let us stand for 2 hours.
Then we will salt the water, fill the eggplant with clean water,Give 2 hours to brew, change the water again. Add the pieces of beef, bay leaf, salt, pepper and cook over medium heat until cooked. A ready snack will be sprinkled with vinegar, sprinkled with parsley and served to the table.
Ingredients: 2 or 3 eggplants, 2 or 3 garlic cloves, 2 medium bulbs, 4 or 5 tomatoes, 200 grams of zucchini, 3 tablespoons of vegetable oil, one Bulgarian pepper, salt and pepper add flavor.
Preparation. Eggplant wash, clean and cut into cubes. Onions will be cleaned, washed and cut into rings. Garlic clean and rastolch. Bulgarian pepper will be washed, we will remove the seeds and finely chop. Zucchini wash, clean and cut into strips. We will wash the tomatoes and cut them into thin slices.
Put the garlic, onion, eggplant, beef into the panA little water, add 2 tablespoons of vegetable oil, ground pepper, salt and stew for 5 minutes. Then lay on the eggplant layers of tomatoes, zucchini, pepper, let the remaining vegetable oil and stew for 10 minutes.
Ingredients: 3 or 4 eggplants, 3 cloves of garlic, a bunch of green onions, one onion, a tablespoon of 3% vinegar, 2 tablespoons of vegetable oil, 2 tablespoons of tomato paste, salt and pepper to taste.
Preparation. Eggplant wash and bake in a hot oven, then cool, remove the cuticle and finely chop. We will wash the spring onion and chop it. Garlic clean and rastolch. We will clean the onion, wash it, cut it into small pieces, put it into the frying pan, add the eggplant, tomato paste, vegetable oil, pour some water, salt the pepper and stew it, stir constantly until it is ready.
Fill the resulting mass with vinegar, add garlic, put on a plate and sprinkle with green onions.
Ingredients: - for 1 billet, eggplant, garlic and onions (they need a lot). Next, take the Bulgarian pepper, wine or table vinegar, spices, salt.
Preparation. Eggplant my and cut into strips 1 cm thick, salt them, and leave until the appearance of juice. Onion is peeled and cut into thin half-rings. Garlic is cleaned and let through the press. Bulgarian pepper is cut into strips. With the method of pressing, we eliminate eggplants from water. We take a high frying pan, pour oil into it, lay out eggplant in it and fry it. Then add the Bulgarian pepper, fried onions, a little saffron, hops-suneli, ground coriander. You can pepper a little, but in moderation. Then the contents of the frying pan are brought to a boil, to taste we add garlic, vinegar. The resulting mixture is mixed and placed on cans, sterilized for 10 minutes and rolled up with jars.
- Ingredients: - for 2 blanks. In addition to onions, bell peppers, eggplants, we add tomatoes, carrots, greens.
Eggplant will be washed, cut into cubes, cleanedCarrots and grind the grater, shinkuem onions, tomatoes get rid of the peel and cut them into cubes. We will fry all the vegetables separately, then combine them together, bring them to the boil, add the vinegar and garlic. We expand on the cans and sterilize for 10 minutes with the lid on.
A wonderful appetizer from eggplant
We cut the eggplant into circles, put it in waterone hour. Then we take them out of the water, we remove the remains of moisture with a paper napkin. Fold the eggplant slices in layers, add the dill, garlic and pour the marinade on the basis of one liter of water, a tablespoon of sugar, 2 tablespoons of salt and one tablespoon of 9% vinegar. Cover the lid, put it for 3 hours under the load. Two days later, we clean the refrigerator. This appetizer not only has good taste, but is also useful for health.
Appetizer of raisins and aubergines
Ingredients: 4 or 5 eggplants, 100 ml of vegetable oil, 100 grams of raisins without pits, a quarter teaspoon ground cumin, a bunch of parsley, a pod of pepper, 2 potatoes, salt to taste.
Preparation. Raisins wash, soak for 1 hour in warm water. Eggplant wash, let down for 2 or 3 minutes in boiling water, peeled, cut into cubes and fry in five tablespoons of vegetable oil 4 or 5 minutes. Then add the raisins and fry for another 3 minutes. Potatoes wash, boil, peel and cut into cubes. Bitter pepper, we will remove the seeds and chop. We will wash the parsley leaves and chop. Raisins and aubergines put in a salad bowl, we add parsley greens, pepper, potatoes, salt and cumin. We mix everything and fill it with vegetable oil, put it on a dish and put it in a cool place for 30 or 40 minutes, then we serve it to the table.
Appetizer of tomatoes and aubergines
Ingredients: 4 or 5 eggplants, 3 cloves of garlic, 3 or 4 tomatoes, a bunch of parsley, a tablespoon of 3% vinegar, 6 tablespoons of vegetable oil, salt and pepper to taste.
Preparation. Eggplant wash, clean and cut into cubes. Garlic clean and rastolch. We will wash the tomatoes and cut them into slices. Parsley wash and chop.
Eggplant will be put in a frying pan, salt, pepper,Add 3 tablespoons of vegetable oil and fry 10 or 15 minutes. Then cool, sprinkle with garlic and mix. The remaining vegetable oil is mixed with vinegar, soap it with a mixture of aubergines, put the snack on a dish, decorate with tomato slices, sprinkle with parsley and serve it to the table.
Appetizer of carrots and aubergines
Ingredients: 3 or 4 eggplants, 2 tablespoons of vegetable oil, 2 onions, 2 carrots, 20 grams of butter, salt and pepper add to taste.
Preparation. Eggplant wash, clean, cut into cubes. Onions will be cleaned, washed and finely chopped. Carrots will be washed, cleaned and squeezed on a large grater. Eggplant, onions and carrots we'll lay out the frying pan, pepper, salted, add vegetable oil and fry for 5 or 7 minutes on a small fire, then put butter, let some water and stew until cooked.
Stuffed eggplants from Marina Mogilevskaya
Ingredients: aubergines, tomatoes, minced beef, minced pork. And also sour cream, coriander, parsley, dill, bell pepper.
Preparation. Eggplant cut along, cut out the middle, so that the aubergine walls remain one centimeter. We make minced meat, for this we take half of the beef stuffing and half of the minced pork, mix it and place the stuffing inside the eggplant and close the second half. Put the eggplants in a deep frying pan, mix the Bulgarian pepper, tomatoes, eggplants stuffed in this way in one pan. Each vegetable will give the dish its taste. Pour water to half the vegetables were closed. Put the dill, coriander, parsley. We put the frying pan in the oven, and 5 minutes before the readiness, pour the vegetables with sour cream, it will turn out a roasted thin crust. The dish is cooked for one hour.
Now we know how to prepare snacks from eggplant stuffed eggplants. We hope that you will like these simple, original recipes. We advise you to eat properly, tasty and useful.