Eggplants are great both as a spicy appetizer for a feast and as a savory addition to some side dishes. The most important question is how to cook delicious eggplants without spending a lot of time on it.
It is necessary
-
- Eggplant "Pinnacles"
- Eggplant - 1 pc.;
- tomatoes - 3 pcs.;
- zucchini - 1 pc.;
- olive oil - 1 tablespoon;
- balsamic vinegar - 1 tablespoon
- Eggplant "Istanbul style"
- Eggplant - 250 g;
- onions - 50 g;
- tomatoes - 100 g;
- olive oil - 50 g;
- carrots - 40 g;
- celery - 40 g;
- sweet peppers - 40 g;
- garlic - 5 g;
- parsley - 5 g;
- thyme;
- pepper;
- salt.
- Eggplant
- fried with onions
- Eggplant - 4 pcs.;
- onions - 2 pcs.;
- flour - 4 tablespoons;
- sour cream - 1 tbsp.;
- tomato paste - 2 tablespoons;
- vegetable oil - 4 tablespoons;
- salt.
- Eggplant in sauce
- Eggplant - 500 g;
- onions - 3-4 pcs.;
- garlic -3-4 cloves;
- bell pepper - 2 pcs.;
- vegetable oil - 2 tablespoons;
- tomatoes - 800 g;
- greens;
- salt.
Instructions
Step 1
Eggplant "Pinnacles" Preheat the oven to 180-200 degrees. Cut the eggplant into 1cm thin slices and place them in one layer on a baking dish. Top with tomato slices and zucchini slices, cut to the same thickness. Drizzle with olive oil, vinegar and season to taste. Place in the oven and bake for 20-25 minutes.
Step 2
Eggplants "Istanbul style" Cut the eggplants into longitudinal halves, trim the flesh 0.5 centimeters from the peel, but do not remove it, put the vegetables in cold salted water for 15-20 minutes to remove the bitterness from them. Then fry them in olive oil. Finely chop the carrots, peppers, onions and celery and fry in olive oil. Add carrots, parsley, chopped garlic, thyme, pepper, salt, cut into small pieces, and stir. Remove the pulp from each half of the eggplant, cut and add to the vegetables. Fill the eggplants with the resulting vegetable mince, put the oiled form, put in an oven preheated to 180-200 degrees and bake for 15-20 minutes. Serve cold.
Step 3
Eggplants, fried with onions Wash the eggplants in cold water, dry, cut off the ends and scald. Cut into thin slices, salt, roll in flour on both sides and fry in vegetable oil. Cut the onion into rings and fry in oil too. Transfer the finished eggplants to a dish, alternating with fried onions. Put sour cream, tomato paste, a small amount of oil in a frying pan, stir and let it boil. Pour the resulting sauce over the eggplant.
Step 4
Eggplant in sauce Peel the eggplant, cut into small cubes and boil until tender. Pour into a sieve to make a glass of water. Cut the onion into cubes and fry in vegetable oil until soft. Boil the tomatoes and rub through a sieve. Add finely chopped pepper, chopped garlic to the onion and simmer until thickened. Then add the eggplant, herbs and salt. Bring to a boil and cool. Serve cold.
