Try to move away from cooking the usual eggplant caviar. Surprise your guests with two new types of blue snacks: European and Oriental!
The first recipe comes from sunny Sicily. Its beauty is that the appetizer turns out to be completely low-fat. It's no secret that many people refuse this vegetable just because it is cooked in a large amount of oil.
Grilled eggplants in Italian
- 6 small eggplants;
- 4-5 cloves of garlic;
- a few leaves of fresh mint;
- olive oil;
- balsamic vinegar;
- salt.
Take small eggplants (large ones are always less tasty), wash and cut them into 2 parts, and then into slices about 0.3 cm thick. Rub them well with salt and leave for half an hour so that it draws out all the bitterness from the vegetables. After 30 minutes, the resulting liquid must be drained and washed with "blue" ones.
Lightly oil the grill and place the eggplant slices on top. Fry, turning occasionally to prevent them from burning, until cooked through.
Grate the garlic and mix with olive oil and balsamic vinegar to taste. Add finely chopped mint greens, stir.
Take a spacious container. Place the eggplant in it and brush generously with the oil mixture. Cover with a second coat and cover with oil as well. Repeat the action until the eggplant runs out.
Place the lid on the container and refrigerate at least overnight. In general, the longer they stand, the tastier they will be!
This appetizer pairs perfectly with a slice of toasted cereal bread.
Eggplant with soy sauce and spices
To make those spicy eggplants
- 4-5 small eggplants;
- 2 cm of ginger root;
- 2 tbsp. cilantro greens;
- 25 ml sesame oil;
- 25 ml of rice vinegar;
- 50 ml of soy sauce;
- 2-3 cloves of garlic.
Cut the vegetables lengthwise and make cuts with a "mesh" about 0.5 cm deep. Mix the grated fresh ginger and garlic, fresh cilantro, oil, vinegar and soy sauce in a processor.
Lubricate the eggplant with the mixture and leave for 45-50 minutes.
Heat the oven to 200 degrees and send the pickled blue ones there for about 20 minutes, until cooked.
They are simply amazing to combine with grilled meat - be sure to try cooking in the summer season!
