What is the most popular vegetable we cook for a side dish? Of course, potatoes. Fried, boiled, mashed potatoes. This is a fairly high-calorie product. But the eggplant garnish will not harm the figure at all.
Eggplant in sour cream
Ingredients:
- Eggplant - 4 pieces
- Onions - 2 pieces
- Garlic - 5 cloves
- Tomato - 5 pieces
- Sour cream 2 tbsp
- Vegetable oil 4 tablespoons
- Parsley 4 tablespoons
- Salt, pepper to taste
Grate the garlic into thin slices or finely chop with a knife. Fry the garlic pieces in a well-heated oil in a skillet until golden brown. This will give our oil its characteristic flavor, so it is important to make sure that the garlic does not burn and the oil does not turn bitter. As a result, we only need garlic oil, the garlic itself must be caught, shaken off the oil and thrown away.
The eggplants should be cut into cubes. It is desirable that the vegetables are young. Fry the eggplants in garlic oil to soften the vegetables and acquire a beautiful brown hue. The heat treatment time is about ten minutes.
Peel and dice the onions. Also cut the tomatoes. Put prepared vegetables in a frying pan, simmer everything for twelve minutes. Then pour the sour cream, chop the parsley, add the parsley and spices and cook for another five minutes. Any meat or chicken can be served with the side dish. This side dish is high in calories, so it is desirable that the main course be simple.
Pickled eggplant
To cook pickled eggplants, it is not at all necessary to spend a lot of time closing the cans, you can use this simple recipe and please your household with this delicious dish.
Ingredients:
- Eggplant - 1 kg
- Onions - 2 pieces
- Apple cider vinegar 4 tablespoons
- Oil - 6 tablespoons
- Salt - 1 tablespoon
- Salt - 1 tsp
- Sugar 1, 5 tablespoons
First, bring the water to a boil and add one teaspoon of salt to it. You need to take a large pot so that the whole eggplants fit in it. When the water boils, place the vegetables in a saucepan. Blanch the eggplant for six minutes. After the time has elapsed, take it out with a slotted spoon and cool on a plate.
Peeling and chopping the onion into half rings is the next step in the step-by-step preparation of pickled eggplants. Add garlic passed through a press to the onion. If you don't have a garlic press, a simple trick will help: just grate the garlic on a fine grater. Also add a tablespoon of salt, one and a half tablespoons of sugar, oil and vinegar. Mix well.
Now we need to prepare the main product. When the eggplants are warm, peel them off and cut into cubes. Then mix with the marinade. For an eggplant to marinate, it only needs to stand for six hours in a cool place. An important condition is that the dishes with vegetables are covered with cling film. Of course, pickled eggplants are especially tasty if they are cooked in advance and left in the refrigerator overnight.
Ajapsandali
With eggplant, you can cook many dishes that belong to different cuisines of the world. Perhaps the most famous classic recipe is ajapsandali. This Georgian recipe is very easy to prepare. By the way, it can be cooked not only as a side dish, but also as an independent vegetarian dish, since it has a high energy value.
Ingredients:
- Eggplant - 0.5 kg
- Bulgarian pepper - 1 piece
- Tomatoes - 2 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Hot pepper - 1 piece
- Garlic 3 cloves
- Coriander 0.5 tsp
- Hops-suneli 0.5 tsp
- Pepper mixture 0.5 tsp
- Parsley - 0.5 bunch
- Cilantro - 0.5 bunch
- Basil - 0.5 bunch
- Salt, black pepper - to taste
So that the eggplants do not taste bitter, after you cut them, the vegetables must be salted and left on a plate for half an hour. For this dish, the eggplants should be cut in half lengthwise and then cut into semicircles. When the time is up, the vegetables must be dried and fried in heated vegetable oil.
Now let's move on to the rest of the ingredients. Onions and carrots must be peeled. Cut the onion into half rings, bell peppers and carrots into strips. Fry vegetables in the same pan. It is important to make sure that the density of all vegetables is approximately the same, including the eggplant themselves.
The last step in the step-by-step cooking is tomatoes. They must be peeled off. A common homemade method is to dip the vegetables in boiling water and then quickly move them under running cold water. So the skin will come off easily. Next, the tomatoes must either be rubbed through a sieve or grated on a fine grater. You should also prepare the greens by chopping finely. The garlic is passed through a garlic press.
Now all the ingredients must be put in a deep frying pan, for example, in a stewpan. This must be done in stages: first eggplants, then bell peppers, then carrots and onions. Now it's the turn of the basil, cilantro and parsley. Shredded tomato and all the spices are laid out on top. The dish should be stewed for fifteen minutes. Can be served on the table.
Curry
Eggplant is an ingredient found in many traditional dishes. Vegetables are especially used in Indian cuisine. Eggplant is no exception.
Ingredients:
- Eggplant - 4 pieces
- Bulgarian pepper - 2 pieces
- Potatoes - 3 pieces
- Tomatoes - 4 pieces
- Onions - 1 piece
- Curry - 3 tsp
- Water - 1 glass
- Oil - 2 tablespoons
- Salt, black pepper, garlic, bay pepper - to taste
All vegetables must be cut into cubes or half rings and put in a saucepan in stages. First, pepper, then eggplant, then potatoes and onions, then it was the turn of the tomatoes. Now you need to pour water, sunflower oil and sprinkle with prepared spices. Cover and simmer for twenty minutes. Mix twice.
Ratatouille
This is another very famous dish that uses eggplant. Of course, you can eat it both on your own and with a bite and with meat products.
Ingredients:
- Eggplant - 2 pieces
- Zucchini - 2 pieces
- Tomatoes - 2 pieces
- Hot pepper - 0.5 pieces
- Garlic - 2 cloves
- Parsley - 0.5 bunch
- Olive oil - 3 tablespoons
- Salt, black pepper - to taste
- For the sauce:
- Tomatoes - 400 g
- Onion - 1 piece
- Bulgarian pepper - 1 piece
- Olive oil - 2 tablespoons
- Sugar - 0.5 tbsp
- Salt, black pepper - to taste
Cut the eggplants into circles. Sprinkle with salt and leave for half an hour to leave the bitterness. After that, they must be rinsed and soaked with paper towels from moisture lines. Zucchini also needs to be chopped and dried. Cut some of the tomatoes into slices. And part - to peel, pouring boiling water over them, and grind. This can be done most conveniently with a blender.
Peel the onion and cut into cubes. Pour oil into a frying pan, heat and fry the onion in it. Then add to the onion to the bell pepper. Put the tomatoes in the pan. Add spices. The heat treatment time will be about fifteen minutes.
Prepare a baking tray. Grease it with oil and pour out some of the tomato sauce. Leftover tomato sauce will go for serving.
Now lay the vegetables in layers. First the tomatoes, then the eggplants, then the zucchini. Do everything in a circle. For this, it is better to take a round shape. Combine chopped parsley, hot pepper and garlic. Sprinkle the ratatouille on top with green tea, salt, garlic and pour over with olive oil.
Next, cover the form with foil and put in the oven for one hour. Bake at 180 degrees. Before serving, the dish should rest on the table for ten minutes. Now you can serve. You can still sprinkle with fresh herbs on top.
