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Culinary recipes, dishes from eggplant

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.</ P>

Preparation. Eggplant we shall clear from a skin, we shall cut in circles or cubes, we shall put in hot water for 10 or 15 minutes that bitterness has left. Then we put it back in a colander and let the water drain. We roll eggplants in flour, fry until golden brown, spread out on pots. Add eggplant 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 kilogram 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, peel them from the skin and cut into cubes. In a mixer, mix eggplants, sour cream, chopped garlic and salt, if desired, add finely chopped eggs. We put the eggs from the eggplant in a bowl, decorate with eggs and green 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 are cut in circles, well salted and left for 20 minutes, then we quench the bitterness, roll in flour and fry the eggplant from both sides. Flesh pork let's go through a meat grinder, taste pepper, salt and fry minced meat, in the process of roasting we add flour. Take a saucepan with a thick bottom, oil it, lay layers of eggplant and minced meat (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.

Puffed eggplant with fish
Ingredients: 1 kg of fish fillets (carp, mullet or swordfish), 3 pieces of aubergine, 300 grams of small tomatoes, 250 grams of mushrooms (black honey agaric mushrooms, 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 eggplant and arrange them on a grate. Bake in the grill on each side for 3 minutes. Blanch the tomatoes, peel the skin, mushrooms, we'll cut half of the greens. Add the vegetables in a mixture of olive oil and lemon juice.

While the dish is prepared, we will set aside sauce,Keep at room temperature. We put a slice of eggplant on the cutting board, we put on it a piece of fish of the same size. 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 aubergines under the pyramid, we close them with a pyramid on short sides. With two pyramids left, we will do the same. Bake in a preheated oven at 180 degrees Celsius, for fifteen minutes. Pour the sauce and decorate the 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 greens.

Meat casserole with zucchini and eggplant
Ingredients: 500 grams of ground beef, 4 pieces of eggplant, zucchini, 2 onion bulbs, 1 tablespoon of tomato paste, red pepper, black ground pepper, salt, parsley greens to taste.

Preparation. Onion finely chopped, a little fry in oil, mixed with minced meat, season with red and black pepper, salt, tomato paste. All the mix, sprinkle chopped parsley, 1/3 cup of water and mix well.

Prepare zucchini or eggplant: Cut them in circles, salted, 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. We bake in the oven, sprinkle the butter casserole and fill it with a 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 with a thickness of half a centimeter, fry from both sides. Garlic crush, cut the tomatoes in circles. Strip the aubergine with mayonnaise, top with a tomato, a little garlic and wrap it in 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.

Eggplants cut along and remove the core,Shape 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 pastry with meat and eggplant
Ingredients: 5 aubergines, 1 kilo of minced meat, 2 or 3 pieces of onions, 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 salted, 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 we will take 3 or 4 eggs. Mix with grated cheese on a large grater. We will fill with such a mixture of aubergines. Bake in the oven for 40 or 50 minutes. Before serving, 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 cut the stems and take out the core, salted and fried. In this oil, fry chopped onions, celery, carrots, eggplant flesh. Add 3 tablespoons of salt, a little more fry, add a glass of water and sliced ​​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 tray, 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 slice of eggplant we put a slice 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 bunch of dill or parsley.

Preparation. Eggplants should 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 crust 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. Aubergines washed and cut into slices 1 cm thick. Sprinkle a large salt and put under pressure. After an hour, 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 are placed 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. We shall fry separately tomatoes, slices of eggplant, slices of sweet pepper. We will combine the vegetables with meat, put them in a pot, season with pepper and salt, put parsley into the vine and extinguish until ready. 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 approximately 500 grams, egg, 4 or 5 tablespoons oat flakes, 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!

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