Eggplants contain a rich set of trace elements - almost all that a person needs, as well as B vitamins and organic acids. During heat treatment, these useful substances, except for vitamin C, are not destroyed.
Eggplant in sour cream
Peel 0.5 kg eggplant, split lengthwise into 2 halves and cut out the core. Dip the eggplants in salted boiling water for 10 minutes, then remove and dry. Place the minced meat in the recess, put the stuffed eggplants in a deep saucepan, cover with hot sauce and place in the preheated oven for 15 minutes.
Minced meat
Chop an onion thinly, grate 2 carrots. Put the root vegetables in a saucepan, add a tablespoon of butter, 150 g of water and simmer over low heat until tender. Cut another onion thinly, mix the eggplant from the core and fry in vegetable oil. Combine the fried and stewed vegetables, add 3 tablespoons of boiled rice, 2 raw eggs, chopped greens and stir well.
Sauce
Chop 5 tomatoes finely and simmer in vegetable oil over low heat, covered, until thickened. Add 150 g sour cream, 3 tablespoons of sunflower oil, half a glass of boiling water, crushed clove of garlic, salt and sugar to taste.
Eggplant with curdled milk
Peel and cut 5 eggplants into slices, salt and leave for 10 minutes. Rinse the slices in cold water, pat dry, bread in flour and fry in hot oil on 2 sides.
Cut 10-15 tomatoes into slices and lay the eggplants and tomatoes in layers, alternating between them. Season each layer with salt and pepper. Beat eggs with yogurt or fermented baked milk and lightly salt. Pour this mixture over vegetables in a skillet and bake in a preheated oven.
