Eggplant is an original and spicy version of the blanks for the winter. Their conservation becomes relevant at the end of summer, when there are already a lot of them and the price drops. Billets from them are very tasty and healthy. Let's see what can be cooked from eggplant. There are so many ways, choose the ones that you like. However, there are many dishes in addition to the blanks. As part of the article, we want to talk about the most popular among housewives.
Eggplant "like mushrooms"
This is a wonderful preparation for the winter. It can be safely put even on the festive table. For cooking, take (the output will be five liter cans):
- Eggplant - 5-6 kg.
- Dill - 350 grams.
- Garlic - 300 grams.
- Vegetable oil - 300 ml.
For brine you will need:
- Vinegar 9% - 250 ml.
- Salt - 4 tablespoons.
- Water - three liters.
Cut eggplant into cubes. We collect water in a pan, add salt, vinegar, bring it all to a boil. We cook eggplants in separate portions, each for three minutes from the moment they boil.
Pour boiling water over metal lids for preservation. Chop the garlic, dill. Add them to the eggplant and season with vegetable oil. Thoroughly mix the salad and put it in sterile liter jars. We cover them with lids and sterilize in a large pan for twenty minutes. After that, our eggplant “like mushrooms” can be rolled up. Do not forget to put the cans under the covers until they cool completely.
How to cook lecho?
We also want to offer you a recipe for lecho from eggplant and tomato. It cooks very quickly, and it tastes very good.
Take for cooking:
- Bell pepper - 0.5 kg.
- Tomatoes - 2 kg.
- Eggplant - 2 kg.
- Sugar - half a glass.
- Vegetable oil - one glass.
- Salt to taste.
- Hot pepper - 2 pcs.
- Dill, garlic, vinegar.
So, let's start cooking lecho from eggplant. We will do this in the cauldron. Put the tomatoes twisted in a meat grinder. Add salt, sugar and vegetable oil. Boil for two minutes.
We chop hot and bell peppers and send them to the tomatoes for a couple of minutes.
Cut eggplant into cubes and put in a cauldron. And do not forget to add garlic. All this must be extinguished within twenty minutes after boiling. Then add chopped dill. You can take a large bunch. Boil a couple more minutes and turn off the fire. Our eggplant with peppers and tomatoes is ready. You can safely lay out lecho in banks (sterile) and roll them up. Turn the container upside down with a lid, wrap it with a blanket and wait until it cools.
So easy and quick you can prepare eggplants for the winter. Cooking recipes are different: some are very sophisticated, requiring a lot of time, but there are, as they say, quick options, because it is not always possible to mess around with cooking for a long time. This recipe is good for speed of execution, and the result is wonderful.
"Mother-in-law's tongue" of eggplant
Everyone probably heard about this recipe. In this case, eggplant is sharp and good as a snack both for every day and for the festive table.
We stock up with such ingredients:
- Tomatoes - ten pieces.
- Eggplant - 4 kg.
- Bell pepper - ten pieces.
- Hot peppers - five pieces.
- Garlic - five heads.
- Sugar - one glass.
- Salt - two tablespoons.
To prepare the salad, we need a very large pan - ten liters.
Wash eggplant and cut into circles. Put them in a large container, salt well and leave for half an hour. Then we carefully rinse it so that all the bitterness is gone.
Hot and sweet pepper we wash, clean, remove seeds. We need to peel the tomatoes. To do this, we pour them boiling water for a couple of minutes. Then add water and add cold. Now the skin can be easily removed.
Next, grind tomatoes and peppers in a meat grinder. Our eggplant is a garlic appetizer. They must be sharp, and therefore do not forget about this vegetable, it should also be twisted. Add vegetable oil, salt, sugar and vinegar to the resulting mixture. This is our marinade. Fill them with our little blue ones and simmer for thirty minutes.
Do not forget that you need to prepare banks in advance. Wash them and sterilize with covers.
Let’s put them into a ready-made salad and roll them up. So the "mother-in-law's tongue" of eggplant is ready.
Variety of recipes
It would be unfair to say that the blue ones are only good as blanks. This is completely wrong. We already told you how to roll eggplant for the winter. Recipes for cooking dishes with them for every day are no less interesting. They can be fried, boiled, stewed, even added to soups. There are very simple, unpretentious recipes, and there are very interesting, original dishes using these garden gifts.
Stewed eggplant
Stewed eggplant with zucchini is good for its versatility. They can be prepared both in the slow cooker and on the stove. Moreover, the dish can be served both cold and hot.
Put the pan on the fire, pour olive oil into it. Put finely chopped garlic, parsley, onions. Lightly fry. Zucchini and eggplant wash, peel and cut into cubes. Send them to the pan. Fry for five minutes. Next, add finely chopped peeled tomatoes. All this must be stewed for about half an hour (eggplant and zucchini should become very soft).
French Eggplant
What can be cooked from eggplant so that it doesn’t take too much time, and get something kind of interesting on the way out? We want to talk about a wonderful recipe. The food prepared on it is very tasty. In fact, this is an easy summer recipe that does not require much effort. French-style eggplant with pepper and garlic are good both on their own and as a side dish for pasta, meat, potatoes or boiled rice.
To prepare six servings, take:
- Salad pepper - six pieces.
- Eggplant - three pieces.
- Garlic - four cloves.
- Vegetable oil, basil, oregano, marjoram, parsley, salt.
Cut the pepper and eggplant into cubes, chop the garlic, chop the parsley coarsely. Pour oil into the pan, put all the ingredients in it, add spices. Cover with a lid and simmer over low heat for fifteen minutes. Then a little salt and another stew for about five minutes. Serve cold.
To prepare this dish, we recommend the use of colorful peppers. Then your dish will turn out not only very tasty, but bright and beautiful.
Stuffed eggplant
And let's think: what can be cooked from eggplant very special and unusual? For such an occasion, we have a recipe for stuffed blue ones.
This is actually a very simple and tasty dish that can be prepared with meat filling, and with vegetables, and with cheese. So the recipe is suitable for staunch vegetarians and those who like to eat well. It can be served as an independent treat, or with a side dish. We will cook diet blue with ricotta.
Products:
- Eggplant - one.
- Olive oil - for frying.
- Sauce (tomato juice) - 0.5 l.
- Spices and seasonings (salt, nutmeg, pepper) 0 at the discretion of the hostess.
- Parmesan.
Filling:
- Ricotta - 250 g
- Oat bran - 1 cup.
- Egg.
- Spices (garlic, fresh basil, allspice and black, salt).
Wash and cut the eggplant into thin slices. Salt, let them lie down. Meanwhile, we’ll prepare the filling ourselves. Ricotta (packs enough) needs to be mashed and put in a bowl to oat bran (a glass), beat in an egg. You can use spices. Then the dish will acquire a delicious aroma. You can, for example, add spices, spinach leaves, sun-dried tomatoes, olives.
In a classic Italian recipe, ricotta is mixed with breadcrumbs, but we recommend using bran. Slices of eggplant need to be ground with ground pepper. Then, heating the pan, fry them in olive oil until golden brown. Then pull out and dry on a paper towel so that excess fat is gone.
Mix tomato juice with pepper, salt, nutmeg and pour into heat-resistant dishes. Next, we start stuffing eggplant. We take a slice and put the filling on it, and then turn it into a roll. And put it in a heat-resistant pan with the seam down so that it does not open during cooking. Try to place stuffed eggplants very tightly. Each roll on top is recommended to be greased with sauce. Now the pan can be put in a preheated oven. The dish will be cooked at 180 degrees for about 10 minutes. The top layer of eggplant should acquire a golden brown color. Then top you can sprinkle the dish with Parmesan and wait until it melts.
Of course, instead of ricotta, you can take another soft cheese. For example, fetu, Adyghe or feta cheese.
We continue to experiment on the topic: "Eggplant. Recipes: quickly and tasty cook at home." We offer, so to speak, a basis, and you can already experiment and do something new.
Ratatouille: ingredients
Reflecting on what can be cooked from eggplant, we remembered the ratatouille.
Ingredients:
- Young zucchini or zucchini - 2 pcs.
- Eggplant - 2 pcs.
- Tomatoes - 5 pieces.
- Red hot peppers to taste.
- Parsley, garlic, olive oil, salt, pepper.
Cooking ratatouille
We start cooking with slicing vegetables. Wash and cut eggplant, zucchini and tomatoes. Blue ones should be sprinkled with salt and allowed to lie down a bit so that bitterness comes out.
Next, prepare the tomato sauce. Wash the pepper and peel the seeds, cut into small cubes. We also clean and cut the onion. But first you need to remove the skin from tomatoes, dousing it with boiling water, and then chop it with a blender.
In a frying pan, heated over a fire, put the onion, salt it and fry until soft. Add pepper and fry for another five minutes. Pour the tomato mass there. Salt, pepper and add a little sugar. Mix thoroughly. And continue to simmer over low heat, stirring occasionally. You can add parsley or basil.
Next, take a baking dish. Pour there half the resulting sauce. We use the rest when serving the finished dish. It is better to take a round shape. It will be more convenient to lay our vegetables in a spiral, alternating a circle of eggplant with zucchini and tomato.
We cut the hot pepper very finely. Wash the parsley and chop with garlic. Mix all this and put on ratatouille, salt and add vegetable oil.
We close the form with parchment and send it to the oven to bake for an hour at a temperature of 180 degrees. After the lapse of time we take out the form and set to cool. Serve the vegetables with the rest of the tomato sauce.
Eggplant Pasta
Considering simple eggplant recipes, we want to offer to cook pasta. To do this, stock up on such products:
- Pasta or spaghetti - 250 g.
- Eggplant - two pieces.
- Tomatoes - five pieces.
- Onions - one piece.
- Garlic - a pair of cloves.
- Green basil.
- Vegetable oil.
- Hot peppers.
- Sugar, salt to taste.
- Ground pepper.
Boil pasta in salt water. Wash eggplant, cut into straws. Put them in a container, sprinkled with salt, and leave for half an hour. Then rinse and dry. Heat the pan and fry the slices until soft. Salt a little.
Separately, prepare the sauce. To do this, wash and dice the tomatoes. Cut the onion in the form of half rings. Finely chop the garlic. In a preheated pan, put onions, fry a little until golden brown, add tomatoes, salt, sugar. Stew for ten minutes over low heat, stirring occasionally.
Wash basil greens, chop. Then lay the eggplant in a pan, mix and simmer for a couple of minutes. Add basil in the end. So the pasta with eggplant is ready .
Eggplant Parmeggiano
Of course, we have considered far from everything that tells how to make eggplant recipes. Any housewife will be able to quickly and tastyly cook dinner if she takes at least one of our options as a basis. In conclusion, we want to share with you another original way of making blue. And we will do parmezhdano.
We cut the eggplants in rings, add salt, leave for half an hour, then rinse and dry. Peel and cut the tomatoes into cubes, and we will do the same with bell peppers. Finely chop the garlic. In a pan, fry the onions in olive oil, add pepper and tomatoes. We extinguish it all until the excess moisture evaporates. Add salt, pepper and sugar to taste.
Next, put the garlic and herbs. We’ll steam it for another couple of minutes and remove the pan from the heat.
Cut the loaf and grind it with a blender. It will turn out baby. Break the egg into a deep plate and add milk. Stir with a whisk. First dip each eggplant in egg mass, and then in breadcrumbs. Fry until tender in a skillet.
Next, cut into slices of mozzarella. Put the sauce on the bottom of the baking tins, then put a piece of eggplant and cover with the sauce again. Then sprinkle with grated hard cheese and cover with eggplant again. Top with mozzarella and pour the sauce.
Bakeware can be sent to the oven. Bake no more than half an hour.
Instead of an afterword
As part of our article, we tried to show the variety of eggplant dishes in order to dispel the prejudice that only winter preserves or snacks can be prepared from them. As you can see, there are so many quick, original and tasty treats. We hope you enjoy one of our recipes. Enjoy your meal!