There are many recipes for making eggplant. The product goes well with various vegetables, meat delicacies, as well as cheese. This excellent appetizer is perfect for a festive table.
It is necessary
- Recipe number 1:
- - ripe eggplants 2 pcs.;
- - 1 head garlic;
- - hard cheese 120 g;
- - walnuts 120 g;
- - vegetable oil 110 ml;
- - salt 2 tsp;
- - a little parsley.
- Recipe number 2:
- - eggplant 320 g;
- - eggs 3 pcs.;
- - cheese 70 g;
- - butter 50 g;
- - some vegetable oil;
- - salt 2 tsp;
- - garlic 2 pcs.
- Recipe number 3:
- - eggplant 1.5 kg;
- - onion 1 pc.;
- - tomatoes 300 g;
- - butter 130 g;
- - wheat flour 30 g;
- - 3 heads garlic;
- - cheese 230 g;
- - salt 1, 5 tsp;
- - a little vinegar;
- - any greens 100 g;
- - ground black pepper 1/3 tsp
- Recipe number 4:
- - eggplant 5 pcs.;
- - tomatoes 750 g;
- - 3 heads garlic;
- - cheese 270 g;
- - aromatic parsley 30 g;
- - salt 1 tsp;
- - vegetable oil 110 ml;
- - ground black pepper 1/3 tsp
Instructions
Step 1
Recipe number 1
Rinse the eggplants thoroughly, cut the legs. Then carefully cut them into 0, 9 cm slices. Rub the prepared plates well with salt and let them brew for 35 minutes. Now rinse the wedges under cool water. Heat the oil in a frying pan, put the eggplants, sauté them over low heat. Cut the cheese into small pieces. Peel and chop the walnuts. After that, put a piece of cheese on each plate of eggplant, and add some nut crumbs on top. Roll all the eggplant slices in a roll and secure with a toothpick. Preheat oven to 190C. Cover the baking sheet with special paper, put the eggplants prepared for baking there. Submit everything for 7 minutes. Garnish with chopped parsley before serving.
Step 2
Recipe number 2
Wash the eggplants, cut the legs off the fruit, carefully cut in half. Take out all the seeds and place them in a deep saucepan of salted water. Cook the vegetables a little. Prepare the filling. Boil the eggs, peel and chop finely. Grate the cheese on a medium grater, pour over the eggs. Peel the garlic, chop it well. Pour it to all the components, mix thoroughly, fill with oil, salt. Fill the eggplants with the finished filling, put on a baking sheet, which must first be greased with oil. Preheat the oven to 190 ° C, send the dish there. Baking time 7-8 minutes.
Step 3
Recipe number 3
Wash the eggplants, peel them. Then cut into small wedges. Rinse the onion, peel, chop finely. Wash the tomatoes, cut into half rings. Combine all the vegetables in a separate bowl. Then add flour, one head of minced garlic, pepper. Stir and salt everything. Crush the other two cloves of garlic, add vinegar to it and let it brew a little. Then season the vegetable mixture with the resulting marinade. Put everything in a mold (grease the mold with oil beforehand). Grate the cheese on a medium grater, sprinkle it on top of the mass. Rinse the greens, chop, pour into the mold. Place the prepared mass in a preheated oven up to 180 ° C for 25 minutes.
Step 4
Recipe number 4
Rinse the eggplants, peel them. Cut into 0.6 cm plates. Then place them in a plate, add salt and let them brew a little. Then gently blot the juice with a paper towel. Preheat a frying pan, add oil, place eggplants on it. Fry them a little over low heat and put on a separate dish.
Peel the garlic, cut into several pieces and fry in a pan. Then put the chopped tomatoes there (remove the skin from them first). Rinse the parsley, chop and add to the finished tomato paste. Put half of the pasta on a baking sheet, put the eggplant on top. Grate the cheese on a fine grater, sprinkle the fruits with it, then pour the second half of the tomato paste and again the cheese. Preheat the oven to 180 ° C, bake everything until the cheese melts.
