Eggplants are recommended to be eaten by the elderly and suffering from diseases of the heart, blood vessels and kidneys, accompanied by edema. These vegetables contribute to the elimination of cholesterol from the body. They contain pectin, potassium, phytoncides, vitamins C, PP and group B. Many different dishes can be prepared from eggplants, for example, casserole.
It is necessary
-
- For option 1:
- 2 medium eggplants;
- 1 medium onion;
- 25 g butter;
- 2 eggs;
- parsley;
- pepper
- salt to taste.
- For option 2:
- 2 medium eggplants;
- 1 medium onion;
- 25 g butter;
- 1 tomato;
- parsley;
- 50 g of cheese;
- pepper
- salt to taste.
- For casserole with chicken stomachs:
- 4 large eggplants;
- 500-600 g of chicken stomachs (peeled);
- 1 bell pepper;
- 1 large onion
- 3 eggs;
- 1 glass of milk;
- 3 tablespoons flour;
- 100 g of cheese;
- sunflower oil.
Instructions
Step 1
Peel the eggplant and cut into slices. Place in a deep bowl, season with salt and leave for half an hour to release the bitterness. At this time, beat the eggs, cut the onion into half rings and place it in a skillet preheated with butter.
Step 2
Squeeze the eggplants out of the juice, place them in a skillet over the fried onions, cover with beaten eggs and place in the oven. Once the casserole is golden brown, remove from the oven, add oil and sprinkle with chopped parsley. This is the easiest eggplant casserole recipe.
Step 3
Make an eggplant casserole with fresh tomatoes and cheese. Prepare the eggplant as described above. Then fry them in a skillet on both sides and place in a baking dish.
Step 4
Top with fried onions, fresh tomatoes, cut into slices. Add chopped garlic and sprinkle with grated cheese. Place in a preheated oven for half an hour.
Step 5
To make a casserole with chicken gizzards, wash them first and cut into medium slices. Fry the stomachs in vegetable oil. Add half a glass of water, reduce heat and simmer over low heat for twenty minutes. Open the lid and wait for the water to evaporate.
Step 6
Prepare the eggplant. Fry the circles in a skillet until golden brown. Fry the onions separately until golden brown. Cut the bell peppers into half rings.
Step 7
Place half of the eggplant in a baking dish with chicken stomachs on top, then bell peppers, sautéed onions, and the other half of sautéed eggplant. Whisk the milk and eggs, add flour, salt, pepper and mix again thoroughly. Pour this mixture into the future casserole. Sprinkle it with grated cheese and finely chopped herbs.
Step 8
Place the dish in an oven preheated to 180 ° C for about twenty minutes. The casserole is ready when it is golden brown. Cool the dish slightly and serve. Bon Appetit!
