Eggplant - delicious and healthy fruits, rich in fiber. They combine perfectly with mushrooms, vegetables, minced meat, herbs and various spices, which makes them incredibly popular with domestic culinary specialists. There are many recipes for delicious eggplant.
Blue saute
This fragrant and bright dish was invented by French chefs. It is a vegetable stew cooked over high heat. To make such a sauté, you will need:
- 6 little blue ones;
- 3 onions;
- bell pepper;
- 1 kg of ripe tomatoes;
- salt, any refined oil, sugar and greens.
This is a fairly simple recipe for how to cook eggplant. In order not to get bitter blue, they are cut into circles, generously sprinkled with salt and left for half an hour. Then they are rinsed and wiped with paper towels. In a wide container passer onions. Then eggplant is laid in it, strips of pepper and slices of tomatoes are distributed on top.
All this is poured with a small amount of water, covered with a lid and stewed on the smallest fire for about 35 minutes. Shortly before the completion of the heat treatment, the dish is sprinkled with sugar, salt and finely chopped herbs. Before serving, it is completely cooled.
This is the basic principle by which we usually cook eggplant at home. The recipe for vegetable stew can nevertheless be supplemented with meat.
Blue beef saute with beef
Beef will make sauté richer and more nutritious. To treat your family with such a dish, you will need:
- 2 eggplants;
- 300 g of chilled beef pulp;
- 2 tomatoes;
- 2 bell peppers;
- small onion;
- small carrots.
- salt, refined oil, herbs and spices.
Before cooking eggplant, they are washed, cut into circles and put in a deep bowl. Then they are generously seasoned with salt and left for 20 minutes. After the specified time, the little blue ones are thoroughly washed, peeled and fried to a golden hue. The browned pieces are placed on the bottom of the container and covered with sauteed carrots, toasted strips of sweet pepper are distributed on top. Then put the roasted beef. All this is sprinkled with chopped onions and slices of tomatoes, salted, seasoned with spices, poured with a little water and covered with a lid. Eggplants are cooked in an oven, heated to a temperature of +180 ° C. After about an hour, the sauté with beef is removed from the oven and sprinkled with chopped herbs.
Musaka from blue
This recipe was borrowed from Greek national cuisine. The dish prepared on it is a very interesting combination of vegetables, spices and minced meat. To repeat it in your kitchen, you will need:
- 1.5 kg of blue ones;
- 1 kg of boiled potatoes;
- 800 g of tomatoes;
- 500 g of ground meat;
- 200 g of Dutch cheese;
- large onion;
- 4 cloves of garlic;
- 250 ml of kefir;
- 3 chicken eggs;
- refined oil, salt and seasonings.
Before cooking eggplant with garlic, vegetables, minced meat and kefir-cheese sauce, they are washed and cut into circles. Then the blue ones are abundantly sprinkled with salt and left for 20 minutes. After the specified time, the eggplants are washed, dried, browned in a heated frying pan and laid out in a deep heat-resistant dish, on the bottom of which there are already slices of semi-finished potatoes. A part of the sauce made from kefir, beaten eggs, salt and grated cheese is poured on top. All this is covered with minced meat, fried with the addition of chopped onions and crushed garlic, slices of tomatoes and another layer of blue. At the final stage, the future mushaka is poured with the remaining sauce and sent for further heat treatment. Eggplants are cooked in an oven heated to +200 ° C. As a rule, 30 minutes is enough for a delicious crust to appear on the surface of the dish.
Musaka in Armenian
This option differs from the previous one not only in the name and proportions of the components used, but also in the method of preparation. To make Armenian Moussaka, you will need:
- 3 eggplants;
- 600 g of ground meat;
- 3 tomatoes;
- 3 sweet peppers;
- 3 onions;
- salt, bay leaf, refined oil, black and red pepper;
- green onions, dill and parsley.
Before cooking eggplant, in a frying pan, heat the vegetable oil. As soon as it starts to hiss, circles of blue ones are carefully immersed in it and lightly fried. Then they are laid out in a thick-bottomed pan and covered with half rings of onions, slices of tomatoes and toasted minced meat. Each of the layers is slightly salted, seasoned with spices and sprinkled with chopped herbs. Before cooking eggplant stewed with ground meat and vegetables, they are covered with a lid. As a rule, 30 minutes is enough for all the ingredients of the Armenian moussaka to soften.
Cheese rolls
This aromatic and mouth-watering dish has not only a pleasant taste, but also a very presentable appearance, which is why it is often used as a festive snack. To prepare the dish you will need:
- 4 blue ones;
- 220 g of hard Russian cheese;
- 1 chicken egg;
- 3 cloves of garlic;
- mayonnaise, salt, dill and refined oil.
Before cooking eggplant, they are washed and cut into longitudinal plates, the thickness of which is about 5 mm. Each of them is dipped in a beaten salted egg and fried. The browned billets are completely cooled, covered with mayonnaise mixed with cheese chips and chopped herbs, and rolled into rolls. This quick appetizer will help the hostess out if guests unexpectedly come to her, but there is nothing to treat them with.
Vegetable salad
Those who don’t know what to make of blue ones will surely enjoy this simple recipe. Cooking eggplant with vegetables and spicy dressing is very quick and easy. To do this, you will need:
- 1.5 kg of blue ones;
- 1 kg of bell pepper;
- 1 kg of tomatoes;
- 1 fresh salad cucumber;
- 5 cloves of garlic;
- 2 tbsp. l 9% vinegar;
- salt, refined vegetable oil, aromatic spices, parsley, cilantro and basil.
This salad is made very quickly. We cook the eggplant, diced, in a preheated pan. The browned pieces are spread in a deep bowl and combined with blanched peeled slices of tomatoes. Fried strips of sweet pepper and chopped greens are also sent there. At the final stage, the finished salad is salted, seasoned with spices, watered with vinegar and decorated with slices of fresh cucumber.
With garlic and cheese
This beautiful, moderately spicy dish has a rich taste and bright aroma. To prepare it, you will need:
- 2 eggplants;
- a glass of grated Dutch cheese;
- 2 cloves of garlic;
- salt, any vegetable oil and fresh herbs.
Before cooking eggplant, they are washed and wiped with paper towels. Then, deep and longitudinal and transverse cuts are made on each of them to make peculiar cubes. Refined oil mixed with chopped herbs and crushed garlic is carefully poured into the holes obtained and cheese chips are poured. All this is carefully transferred to a baking sheet, covered with foil and baked in a hot oven for no more than 25 minutes.
Turkish with minced meat in Turkish
This simple but very tasty dish was invented by oriental chefs. It will be a great example of a successful combination of vegetables with ground beef and will allow you to slightly diversify the familiar menu. To feed our family tasty and fast, we cook Turkish-style eggplant. To do this, you will need:
- 1 kg of blue ones;
- 400 g ground beef;
- small onion;
- salt, water, vegetable oil, greens, tomato paste, caraway seeds and pepper.
Partially peeled off the washed eggplant so that longitudinal strips are obtained. In fruits prepared in this way, deep transverse incisions are made. After that, the little blue ones are salted and baked for a short time in the oven. After 7 minutes, the incisions are carefully filled with minced meat mixed with chopped onions and spices. All this is poured with tomato paste dissolved in water, covered with foil and baked at +200 ° C for half an hour. Shortly before the completion of the cooking process, the contents of the form are carefully opened to make it slightly browned.
With tomatoes and cheese
This light vegetarian dish will not be disregarded by those who follow a low-calorie diet. Plus, it turns out so beautiful that it is not a shame to serve it on the festive table. To prepare it, you will need:
- 2 blue ones;
- 4 cloves of garlic;
- 200 g of Russian cheese;
- 5 ripe tomatoes;
- salt, refined vegetable oil, any fresh herbs and seasonings.
The washed eggplant is cut into equal circles and put in a bowl. Above them, they are abundantly sprinkled with salt and set aside for 20 minutes. Then they are rinsed under a tap, greased with crushed garlic and spread on a greased baking sheet. Tomato slices, chopped herbs, spices and cheese chips are evenly distributed from above. Bake blue with tomatoes at a moderate temperature for 25 minutes.
With chicken
Blue, baked with poultry, can be served not only as an independent dish, but also with potatoes, rice or buckwheat. To prepare them you will need:
- 3 eggplants;
- 3 chicken thighs;
- 80 g of Russian cheese;
- 1 small onion;
- 2 cloves of garlic;
- 250 ml of tomato juice;
- salt, any vegetable oil, oregano and black pepper.
Before cooking eggplant, they are washed and cut along so that a “fan” is obtained. Then they are rubbed with salt and left for half an hour. After that, the vegetables are rinsed and wiped dry with paper towels. The blue ones are filled with pieces of chicken, stewed with garlic, onions, spices and tomato juice, spread on a greased baking sheet and sprinkled with grated cheese. How many eggplants are cooked with chicken? Bake them at a moderate temperature for about 35 minutes.
Blue korean
The recipe for this hot appetizer was borrowed from oriental cuisine. So you can relatively quickly make savory eggplant with a pleasant spicy aroma. The dish goes well with mashed potatoes and other popular side dishes. To cook it, you will need:
- 250 g carrots;
- 250 g of bell pepper;
- 300 g onions;
- 1 kg of blue ones;
- 1 tsp seasonings for Korean carrots;
- 4 tbsp. l fine crystalline sugar;
- 1 pod of hot pepper;
- 25 g of garlic;
- 2.5 tbsp. l kitchen salt;
- 50 ml of 9% vinegar.
- 1 tsp coriander.
To begin with, they are washed in cool water, cut into thin strips, sprinkled with plenty of salt and left for an hour. After that, they are squeezed, fried in a greased pan and laid out in a bowl. Grated carrots, strips of sweet pepper, crushed garlic and pieces of chili are sent there. All this is sprinkled with spices, mixed and left for at least 4 hours.
Blue with mushrooms in sour cream sauce
This dish is ideal for a family diet. It goes well with mashed potatoes or boiled rice and can become a full dinner. To prepare it, you will need:
- 3 small eggplants;
- 400 g of raw champignons;
- 3 medium onions;
- 3 chicken eggs;
- cups of fat sour cream;
- 100 ml of lemon juice;
- glasses of boiled water;
- 2 tbsp. l wine vinegar;
- 3 tbsp. l refined oil;
- hot pepper pod.
- salt.
Washed and peeled eggplant is cut into small pieces, watered with beaten eggs and put in the refrigerator for half an hour. After the specified time, they are browned in a greased frying pan, and then combined with mushrooms, stewed with onions, seasonings, hot pepper, water and sour cream. Lemon juice and wine vinegar are also added there. All this is gently mixed and briefly warmed over low heat.
Blue with cauliflower
This simple recipe will be a real find for lovers of vegetable dishes. To prepare a tasty and healthy lunch, you will need:
- 2 small eggplants;
- small onion;
- medium carrots;
- 250 g of fresh cauliflower;
- salt, bay leaves, any vegetable oil and pepper.
Pre-washed eggplant is cut into cubes and put in a bowl. Then they are abundantly sprinkled with salt and set aside for half an hour. After that, the little blue ones are squeezed from the released juice and sent to a greased pan, in which there is already sautéed onions and carrots.
Separate cauliflower and boil in salted water for several minutes. Then it should be transferred to a colander to allow the liquid to drain. To softened vegetables add boiled cabbage inflorescences, salt, bay leaves and spices. All this is gently mixed and languished under the lid on the slowest fire for half an hour. Periodically, the dish should be stirred so as not to burn.
Eggplant stewed with tomatoes and peppers
This bright and very tasty dish will surely attract the attention of adherents of vegetarianism. Plus, it has a relatively low energy value and fits perfectly into the diet menu. To prepare it, you will need:
- 400 g eggplant;
- 150 g of salad onions;
- 100 g of bell pepper;
- 150 g of tomatoes;
- 3 cloves of garlic;
- salt, fresh herbs, aromatic spices and refined oil.
Thoroughly washed and chopped blue ones are poured with salted water and left for 2 hours. After that, they are slightly squeezed and sent to a greased heated pan, in which there is already sautéed onions and fried sweet peppers. After a few minutes, crushed garlic, chopped greens, salt, seasonings and blanched tomatoes, previously peeled and cut into small pieces, are added there. All this is briefly stewed under a lid and served with buckwheat porridge, crumbly rice or boiled potatoes.
Blue and zucchini stew
This low-calorie and incredibly healthy dish has a very simple composition. If desired, it can be a great addition to meat, poultry or fish. To prepare it, you will need:
- 450 g of blue ones;
- 150 g celery root;
- 300 g of young thin-skinned zucchini;
- 150 g carrots;
- 300 g of tomatoes;
- 70 ml of refined oil;
- 100 g of fresh green basil;
- salt and sunli hops.
Pre-washed and peeled onions are cut into large half rings and sautéed in a greased frying pan. Periodically, you need to stir it so that it does not burn. Once it becomes transparent, add carrot cubes and celery slices to it. Everything is properly mixed and continues to cook.
After 5 minutes, eggplants, sliced in thick circles, and rings of young zucchini are sent to a common pan. All this is poured with tomatoes, previously peeled and rolled through a meat grinder, salted and lightly sprinkled with spices. Cook the stew in a covered pan over low heat for 25 minutes. Shortly before the end of the cooking process, the dish is supplemented with chopped green basil.
From eggplant prepare both a snack and a full-fledged dish that will delight your family and friends. And having shown a little imagination, a skilled housewife herself will be able to come up with interesting recipes. It is only important to remember the key rule - blue ones require heat treatment, otherwise they will be bitter.