Eggplant is a versatile vegetable from which you can make various salads, snacks, and even casseroles. In this article, we will present you several recipes for simple and affordable dishes, the basis of which is the aforementioned product.
Greek eggplants, moussaka and manzana - almost everyone can make such tasty and piquant snacks on their own. But for this you will have to stock up not only with patience, but also with all the necessary components. Which ones, we will tell a little further.
Making classic eggplant in Greek
The recipe presented is ideal for lovers of vegetables. A method of preparing a delicious eggplant appetizer with herbs and vegetables is available both at home and in nature.
Making eggplants in Greek is advisable during the harvest season. This is the only way you can save and prepare a juicy snack without spending a lot of money.
Using young eggplant and meaty tomatoes, you will definitely get a juicy and satisfying dish. You can serve it to the table as a main lunch, and as a side dish or appetizer.
So how are eggplants cooked in Greek? Recipes for such a dish may include the use of different components. However, the classical method of its preparation requires the use of:
- young medium-sized eggplant - 2 pcs.;
- bulbs of sweet large - one head;
- fleshy large tomatoes - 3 pcs.;
- olive oil without aroma - apply to your taste;
- snow-white wheat flour - 1/3 cup;
- sea salt, black pepper - use to your liking;
- fresh greens - apply at discretion.
Vegetable processing
Before making eggplant in Greek, all vegetables listed above should be carefully processed.
Young eggplants are thoroughly washed, cut into circles about 5 mm thick, and then put in a bowl and seasoned with salt generously. In this form, the product is left for 10-20 minutes, after which it is thoroughly washed and dried. This is done so that the eggplants lose their inherent bitterness, become more tasty and tender.
As for the bulbs and large tomatoes, they are also washed and chopped in small cubes.
Heat treatment process
There are many ways to prepare such an appetizer. Some cooks prefer to bake vegetables in the oven, but we decided to fry them in a pan. For this, the stewpan with olive oil is warmed up strongly, and then the eggplant circles are laid out alternately. In order for the vegetables to be evenly fried and become as appetizing as possible, it is recommended to roll them in wheat flour first.
As soon as the eggplants are browned, they are taken out and placed on a large plate. At this time, onions are spread in the pan with the remaining oil and fry until transparent. Next, chopped tomatoes are added to it and immediately put the fire on a minimum value. In this form, vegetables should be stewed for about 10 minutes, until the sauce acquires the consistency it needs. It can be thick or liquid (as you wish).
In the process of stewing food, pepper, salt and other spices are necessarily added to them.
How to present to dinner?
To serve such a dish to the table, the fried eggplant is laid out on a flat plate (in 1 or 2 layers), and tomato sauce with fried onions is placed on top. Finally, sprinkle all the ingredients with plenty of fresh herbs. In this form, a delicious Greek snack is presented to the table with a slice of bread.
Greek moussaka with eggplant: recipe
Musaka is a traditional dish of the inhabitants of the Middle East and the Balkans. It consists of several layers: eggplant, lamb, tomatoes and bechamel sauce. Also, potatoes, zucchini and mushrooms are often added to the musaka.
In Arab countries, this dish is served as a cold appetizer. However, you can use it as a full meal.
What foods should I stock so that you get tasty and juicy Greek moussaka with eggplant? The recipe for this Mediterranean dish requires:
- medium-sized potatoes - 3 pcs.;
- eggplant young not very large - 2 pcs.;
- minced lamb (you can also use beef) - 300 g;
- fleshy tomatoes - 1 pc. (can be replaced with 2 large spoons of tomato paste);
- hard cheese - 200 g;
- sweet red pepper (Bulgarian) - 1 pc.;
- onions - 1 pc. in minced meat and the same for pouring;
- mixtures of fresh herbs - apply to your liking (mint, parsley, oregano, etc.);
- ready-made Bechamel sauce - 400 ml;
- odorless olive oil - optional;
- sea salt, allspice and other spices - apply to your taste.
We prepare the components
How to cook Greek moussaka with eggplant? To begin with, they process all the vegetables. Eggplants are thoroughly washed and cut into 10 mm thick circles. Then they are sprinkled with salt, left aside for 20 minutes, thoroughly washed and dried.
In addition to eggplant, other components are also carefully processed. The potatoes are peeled and cut into thin circles (no more than 5 mm). Bulbs are peeled and diced. As for the sweet pepper, seeds and the stalk are removed from it, and then cut into small pieces.
Lamb stuffing is also prepared separately. It is salted, pepper, added pulp from onions and mix well.
Frying ingredients
How to cook baked eggplant in Greek? First you need to fry all the ingredients. To do this, they heat the pan with vegetable oil, and then put potato circles in it. Sprinkling them with a small amount of salt, vegetables are fried on both sides until redness. Next, the circles are carefully removed and laid out in a deep heat-resistant form as the first layer.
After processing the potatoes, onions are placed in the same pan and fry until transparent. Then pepper is added to it and cooked for about 5 minutes. At the end, lamb minced meat and chopped tomatoes (tomato paste) are spread in a stewpan.
After mixing the components, they are salted and pepper, and then stewed under the lid for about ¼ hour. Next, add fresh herbs to the ingredients and spread them on top of the potatoes.
Having laid out two layers of moussaki in a heat-resistant form, you should start cooking the third. Eggplant will serve as it. They are fried on both sides in a pan, and then spread on top of the main dish.
The baking process and serving
How to cook a casserole? Greek eggplant is poured with Bechamel sauce, sprinkled with grated cheese and immediately sent to the oven. At a temperature of 200 degrees, the dish is cooked for about 50 minutes.
After the specified time, the moussaka is removed and left at room temperature for 20-40 minutes. Next, a Greek dish is cut and presented to family members along with a piece of bread.
Making a delicious stuffed Manzany dish
"Manzany" - stuffed eggplant in Greek. Preparing such a dish is easy and simple. At the exit you will get a very tasty and piquant appetizer, which can be safely served even for a festive feast.
So how to make "Manzany"? Stuffed eggplant in Greek requires the use of the following products:
- large eggplant - 3 pcs.;
- fresh juicy carrots - 3 large pieces;
- garlic - 3 cloves;
- parsley or dill - at its discretion;
- drinking water - 1 l (for brine);
- vegetable oil - optional;
- common salt - 1 large spoon (for brine);
- various spices and seasonings - at will (for brine);
- bay leaf - 3 pcs. (for brine);
- peppercorns - 4 pcs. (for brine).
We process the ingredients
Before making stuffed eggplants in Greek, the main vegetable should be thoroughly washed and then pierced with a toothpick in several places. Then they are laid out in a deep bowl, poured with water and salted.
Bringing the liquid to a boil, the eggplant is boiled for about five minutes. Then they are laid out in a colander, an incision is made along, but not to the end, and put under oppression. In this form, vegetables are kept until they lose all moisture. Meanwhile, they are beginning to process other products.
Peel and grate carrots on a Korean grater. Parsley and garlic are finely chopped with a knife, and then mixed with carrots.
We form a dish and serve it to the table
After the eggplants lose all moisture, they are pulled out from under the yoke, slightly salted inside and stuffed with the previously prepared vegetable mixture. Then they are folded in an enameled saucepan and poured with cold boiled brine, which is made from the above components.
In this form, the dish is left in a warm, but not hot room for two or three days. During this time, it should turn a little sour.
Over time, the finished eggplant is dipped in hot vegetable oil and immediately laid out in small sterilized jars. At the same time, the vegetables are tamped a little, but not wrinkled.
Topping up the oil to the neck, the containers are rolled up with boiled lids. In this form, they are left at room temperature for 1 or 2 days. After this time, a tasty and fragrant snack is cleaned in the pantry or underground. You can use it after 1-2 weeks. Although some housewives prefer to keep such a yummy until the onset of the winter season.
Greek stuffed eggplant should be eaten cold with a slice of bread. By the way, some culinary specialists add such an appetizer to various goulash and even soups.
To summarize
Now you know how to use a tasty and meaty vegetable like eggplant. In addition to the described recipes, this product is also used to prepare other snacks and dishes. For example, eggplant caviar is very tasty. For its preparation, the vegetables are ground in a meat grinder and boiled on a stove with the addition of various spices.