Eggplant is a versatile vegetable. It is used in dishes of both Mediterranean and East Asian cuisine, it is put in meat and vegetarian dishes, and it is found similar to mushrooms and to pieces of pork. There are dozens of recipes for making eggplant very quickly.
Eggplant "sticks"
Light, eggplant snack sticks can be made in 30 minutes. You will need:
- 2 eggplants;
- 2 cups of bread crumbs;
- ½ tablespoons of salt;
- ¼ teaspoon freshly ground black pepper;
- 2 teaspoons of vegetable oil;
- 2 chicken eggs.
Cut off the "butts" of the eggplant and cut the vegetables first lengthwise into slices, and then each slice into "sticks". Place them in a container of cold water and let sit for 30 minutes.
Combine the breadcrumbs with salt and pepper, add the oil and mix well using your fingers. Beat eggs in a separate container.
Preheat oven to 220C. Line the baking sheet with baking parchment.
Dip the sticks first into the egg and then into the bread crumbs, shaking off the excess. Place on a lined baking sheet. Bake, turning occasionally, for 30 minutes, until golden crisp.
Eggplant pasta
You can cook the tomato and eggplant pasta in 20 minutes. Take:
- 3 tablespoons of olive oil;
- 2 stalks of celery;
- 1 eggplant;
- 500 grams of cherry tomatoes;
- ¼ glasses of tomato paste;
- ¼ glasses of white wine vinegar;
- 1 tablespoon of sugar;
- 2 tablespoons of capers;
- ¼ glasses of pine nuts;
- 1 cup chopped parsley;
- 500 grams of penne paste:
- salt and pepper.
Cut the eggplant into 1 centimeter cubes. Heat two tablespoons of olive oil in a high-sided skillet. Cut the celery into pieces. Fry the celery over medium heat, add the eggplants and cherry tomatoes after 3 minutes. Put the pasta to cook.
Mix tomato paste with vinegar, ¼ cup water, add 2 ½ teaspoon salt and ¼ teaspoon pepper, add sugar. Add this mixture to the eggplant and tomatoes. Roast vegetables, stirring occasionally, for 15-20 minutes.
Drain the paste. Add the vegetable mixture to it, put the nuts and parsley, stir. This dish can be served hot or cold.
Asian salmon with eggplant
This Asian dish can be prepared in record time - 15 minutes. Prepare:
- 1 eggplant;
- 1 tablespoon of vegetable oil;
- 2 cloves of garlic;
- 400 grams of coconut milk;
- 1 tablespoon and 1 teaspoon of fish sauce;
- 1 tablespoon brown sugar;
1 tablespoon curry powder
- 500 grams of salmon fillet;
- 2 glasses of ice cream peas;
- ½ cup chopped basil greens;
- 3 tablespoons of lime juice.
Heat the oil in a large heavy skillet and fry until a distinct curry aroma appears. Add the eggplant, cut into 1 centimeter cubes and cook, stirring occasionally, for about 2 minutes.
Stir in coconut milk, season with fish sauce and sugar, bring to a boil, and add chopped salmon and frozen peas. Reduce heat, cover and cook, stirring occasionally, for about 5-7 minutes. Remove from heat, season with lime juice and basil herbs and serve.
