One of the seasonal vegetables is, of course, eggplant. In ancient times, it was used as a healing plant. The homeland of these vegetables is India, specifically its tropical areas. Eggplant began to be used as food since the 15th century, before that they were only part of the decor. They are widely used in China, Afghanistan and India. But now eggplant is eaten in all countries of the world.
Eggplant fruits contain proteins, fats and carbohydrates, mineral salts of phosphorus, potassium, magnesium, calcium, iron, magnesium B5 and aluminum. In folk medicine, there is a widespread belief that eggplant in food lowers blood cholesterol. They are also recommended for people who suffer from atherosclerosis, liver diseases and gout. Due to its useful qualities, various preservatives eat it a lot and even harvest it for the winter. Today we’ll talk about different dishes with this product: eggplant recipes for winter, moussaki recipe with eggplant, eggplant recipe with tomatoes.
Eggplant recipes for winter . There are many such recipes, but today we will look at canned eggplant. For cooking, we need one head of garlic, two tablespoons of salt, three pieces of medium eggplant, two salt spoons of sugar, one tablespoon of vinegar 9%, about a liter of water, vegetable oil and to taste, dill. Firstly, you need to wash, peel and cut eggplant in circles. To get rid of bitterness, you need to leave the eggplant in cold water for about an hour. Then squeeze them and fry in vegetable oil. Simultaneously with the frying, you need to boil the marinade. For marinade, we need to add sugar, vinegar and salt to the water and put on fire to boil. After that, in a saucepan, put the layers of already fried eggplant and garlic with dill in layers. After that, fill everything with brine and leave for three hours at room temperature. After time, we keep all this mass for a day in the refrigerator. And finally, you need to decompose all this with the marinade in pre-prepared jars and preserve. In winter, this dish will be an excellent decoration for your table on weekdays and holidays.
Recipe for Moussaki with Eggplant. There are several ways to prepare this dish, but we will now study the recipe for moussaki with eggplant and beef. Greece is considered to be the birthplace of that dish, although modern Greeks make Moussaka different. So, the first step, of course, is to wash, peel, cut the eggplant lengthwise into four parts, and then cut into slices. Fry all slices in vegetable oil, then fry them for several minutes already with onions, diced in advance. Add salt and ground pepper. In parallel with these, you need to fry chopped meat in vegetable oil. Here also add onions, peppers and salt and fry again. Chop oregano and add croutons to minced meat. To prepare the sauce, you need to dissolve the broth cube in hot milk. Brown flour in butter, dilute with milk. After removing the pan from the heat, add the yolks. Grease the mold for the oven with fat and lay the fried eggplant, minced meat and already grated cheese in layers. Pour the whole sauce over this mass and put the sliced tomatoes on top of the cheese. Run in a 200C heated oven for one hour. And the dish can be served on the table.
Eggplant recipes for the winter, namely the eggplant recipe with tomatoes. We need 500 g of eggplant, 350 g of tomato, 100 g of cheese, pepper, salt and three cloves of garlic. Wash the eggplant and cut into a thickness of 1cm, and leave the well-salted ones for 30 minutes. This is done so that the eggplant is not bitter. Then wash them with cold water and put on a tin. Put sliced tomatoes in slices, add salt and pepper. Sprinkle with grated cheese as the next layer. Heat the oven to 180C. Cook for 35 minutes. Before serving, sprinkle with finely chopped greens.
Eggplant recipes for the winter must be written down in a notebook and at the end of each summer prepare for a difficult and harsh winter.