Eggplants contain organic acids, glucose, trace elements and pectins, which contribute to the elimination of toxins from the body. Due to the low calorie content, eggplant dishes are successfully used in dietary nutrition.
Eggplant salad with tomatoes
Peel 0.5 kg of eggplant and cut into slices, salt and leave for 10-15 minutes. Squeeze out excess juice and fry in vegetable oil on both sides. Cut into rings and fry 200 g onions until light blush. Transfer the chilled eggplants and onions to a salad bowl. Cut 400 g of tomatoes into slices, 100 sweet bell peppers - into rings and add the chopped vegetables to the eggplant. Season with salt to taste, season with vegetable oil and sprinkle with chopped herbs.
Eggplant stuffed with vegetables
Cut the eggplants (0.5 kg) lengthwise into 2 parts, remove the seeds, salt and leave for 10 minutes to let the juice stand out. Rinse, fill with minced meat, place on a baking sheet, pour in some water and bake in a hot oven. Top with sour cream sauce when serving.
Minced meat
Chop 2 onions thinly and sauté in hot oil. Add 2 coarsely grated carrots and parsley root, crushed garlic (2-3 cloves), 3 finely chopped tomatoes and simmer everything over low heat, covered. Add 3 hard-boiled and finely chopped eggs to the finished minced meat.
Sour cream sauce
Mix 2 teaspoons of flour with the same amount of softened but not melted butter. Bring 200 g of sour cream to a boil, add flour and butter and cook over low heat for 5-7 minutes, stirring constantly. Season the prepared sauce with salt and pepper to taste.
Fried eggplants
Peel 2-3 medium eggplants and cut into 1 cm thick slices. Pour boiling water over them, salt, roll in flour and fry in vegetable oil. Cut 2 onions into rings and fry in oil too. Lay the eggplant and onion in layers on a dish and cover with the sauce.
Sauce
In a frying pan, boil 100 g of sour cream, a tablespoon of tomato sauce and 3 tablespoons of sunflower oil for a minute, add sugar, salt, chopped greens to taste.
