Eggplant is a universal product, but it cannot be eaten raw. It needs heat treatment.
How to cook them correctly in order to preserve all their deliciousness and usefulness? When buying, be sure to keep in mind that the eggplants must be tight and heavy, the peel must be free from spots and damage. Eggplant is very bitter due to the abundance of seeds. To remove the bitterness, it is worth cutting it into circles and soaking it for half an hour in salt water. Another little secret - to prevent the eggplant from turning black, add a little lemon juice, a couple of drops.
Standard recipes suggest baking, stewing, or frying eggplants. In fact, this vegetable can also be stuffed, grilled, used as an appetizer or main course. Of course, it is best to bake eggplants in the oven or stew, as they retain more useful qualities and absorb less fat.
If you don't want to cook the eggplant neat, stew it with other vegetables! It is quite simple and not labor intensive at all. Then you can experiment by adding various spices, minced meat, potatoes. Eggplant rolls - "mother-in-law's tongue" - an excellent snack with vodka.
The famous stuffed eggplant is a bliss of taste. Stuff to taste - with meat, minced meat, seafood. Each housewife has a signature recipe for making "overseas" caviar, canned eggplant.
Eggplant is good for your health. They heal and saturate the body with useful vitamins. It is a great source of potassium. Thanks to this, they received the title of "vegetables of longevity". Eggplant lowers blood cholesterol levels and also inhibits its absorption.
Thanks to the presence of fiber, eggplants contribute to weight loss. They will be a great addition to your diet. But notice, when you start frying eggplant, they absorb a lot of vegetable oil. We recommend baking the eggplants!
Eggplant rolls:
- 2 large eggplants
- 150 grams of soft cheese
- 2 tbsp. tablespoons of mayonnaise
- 1 clove of garlic
- Greens (cilantro, dill, parsley)
- Wash the eggplants, cut the tails, cut into long thin strips. Soak in salt water. Then fry in olive oil. Cool the eggplants and pat dry with a paper towel.
- Prepare the filling: three finely cheeses, mix with mayonnaise, add finely chopped garlic and herbs. We wrap the cheese mass in the grocery and twist it with a tube. You can pierce each roll with a toothpick to keep it from spinning. We refrigerate in the refrigerator for half an hour. The appetizer is ready.
