Eggplant is widely used in national cuisines around the world. In the East, they are even called "longevity vegetables." Due to its high potassium content, which improves the functioning of the heart and blood vessels, eggplant is always held in high esteem. They are baked, fried, stewed with meat and other vegetables, stuffed with various fillings, served as an independent dish and in the form of a snack, sauce or pasta.
Eggplant has a spicy bitterness, which can ruin the taste of the finished dish. To get rid of it, vegetables are first cut according to the recipe, and then soaked in cold water with salt. In 20 minutes, the bitterness of the eggplant leaves. In addition, vegetables, after soaking, absorb vegetable oil less when frying.
Sicilian pasta with eggplant and tomato
This recipe on the Italian island of Sicily has long been considered national. Here they know how to cook it in every family. And not a single feast is complete without pasta with baked eggplant and tomatoes.
At the very beginning of cooking, you need to remove the bitterness from the eggplant (2 pcs.). To do this, they should be cut into small cubes, salt and leave under oppression for half an hour. During this time, together with the bitterness, the juice will stand out from the eggplant, which must be drained, and the vegetables themselves washed. Now the eggplant needs to be laid out in a mold and baked in the oven at 200 degrees 35 minutes.
Blanch four medium tomatoes, first dipping in hot water for 10 minutes and then in ice. First, cruciform incisions are made on the tomatoes, so that then you can easily remove the peel from them. Cut each tomato in half and bake in the oven for half an hour.
Put the baked tomatoes and eggplant in a non-stick saucepan, add two tablespoons of olive oil and simmer for 5 minutes. Two minutes before the end of cooking add diced mozzarella to the sauce. At this time, boil the spaghetti. Put pasta and then sauce on a large dish. For decoration, you can use mozzarella cheese. Pasta with eggplant and tomatoes is served hot. Enjoy your meal!
Pasta with chicken, eggplant and tomatoes
According to this recipe, the chicken is first of all fried in a frying pan in strips, and after it all vegetables. To get rid of the bitter taste in eggplant, they need to be soaked in salt water, previously cut into strips, like chicken. Vegetables will be in the water for 10-15 minutes. Just so much time is needed to fry the meat.
The soaked eggplant should be dried on a paper towel, and then put in a pan where the fillet is already fried. After a few minutes add the tomato puree of three tomatoes and chopped garlic clove. The sauce is ready.
Boil the pasta according to the instructions on the package . Pasta with eggplant and chicken is sprinkled with cheese and herbs before serving. Enjoy your meal!
Eggplant and Mushroom Pasta Recipe
Peel large eggplant and chop together with mushrooms as small as possible. Fry vegetables in olive oil for several minutes, then add a clove of garlic, grated hard cheese and tomato puree. While preparing a dressing for pasta, you need to cook pasta. Do not forget to stir the sauce so that it does not burn.
Put the prepared pasta in a pan with vegetables. Stir all the ingredients and you can remove the dish from the heat. Eggplant pasta has a rich taste and bright aroma. When serving, basil is sprinkled with herbs.
Spaghetti with Tomato Paste, Eggplant and Cheese
When preparing pasta according to this recipe, you can use either tomato paste or tomatoes as one of the ingredients. In the latter case, the tomatoes will need to be peeled and chopped in a blender to a puree condition. Regardless of the cooking option chosen, pasta with eggplant according to this recipe will turn out equally juicy.
Fry chopped onions and a clove of garlic in a small amount of oil. After that, add two eggplant, diced, and fry them until a crust forms. Then put three tablespoons of tomato paste, a teaspoon of sugar and salt to taste. Add two teaspoons of wine vinegar and a little fresh basil.
Cook spaghetti. Place eggplant with tomato paste on pasta and sprinkle with ricotta curd cheese. The dish is ready!
Pasta with zucchini and eggplant
Thanks to the addition of new ingredients to already familiar dishes, you can qualitatively diversify your menu. Pasta with eggplant and zucchini is the choice of vegetarians and all those who adhere to a healthy diet.
Vegetables for this dish will be baked. To do this, eggplant (2 pcs.) Is cut into cubes and soaked in salted water for 15 minutes. Peel from vegetables, if desired, can be removed or left. While the eggplant is soaked, you need to cut the zucchini in a similar way. After this, put the vegetables on a greased baking sheet and bake for 20 minutes. Combine hot vegetables in one bowl, add a clove of garlic, salt and spices. Mix.
Cook spaghetti at this time. To serve the dish, the paste with eggplant and zucchini is mixed, sprinkled with grated parmesan and herbs. Enjoy your meal!
Eggplant Pasta: Mutabal Appetizer Recipe
Eggplant paste with the interesting name "Mutabal" - This is a traditional Arabian snack made from baked eggplant, lemon juice, garlic, olive oil and oriental spices. It has an unusual taste and aroma.
In the preparation of this dish should not be any difficulties. According to the recipe, two small eggplants need to be washed, dried, often pricked with a fork and sent to the oven, preheated to 200 degrees. When a charred crust appears on the vegetables, we can assume that they are ready.
Peel the cooled eggplant, peel coarsely, and then grind it in mashed potatoes using an immersion blender. Add garlic squeezed through a press, juice of two lemons, five tablespoons of olive (sesame) oil, salt and spices to taste. Mix all the ingredients again and put the paste in the refrigerator. After an hour, the snack can be served at the table.
Eggplant and Walnut Paste Appetizer
This recipe is largely reminiscent of the popular Georgian eggplant rolls. But with a few changes. Eggplants according to a new recipe are not fried, but baked to preserve all the benefits of vitamins in them.
The cooking process consists of three sequential steps. First you need to prepare the eggplant, that is, cut them lengthwise into strips 1 cm thick and bake in the oven (20 minutes at 200 degrees). At this time, you need to cook a nut paste. To do this, grind a glass of walnuts and 10 cloves of garlic until mashed with a submersible blender. Add two tablespoons of olive oil, salt and pepper to taste.
At the last stage, eggplant with peanut butter must be served nicely. To do this, paste is spread on each baked strip. Top eggplant sprinkled with cheese and herbs. If desired, the strips can be rolled into rolls.