The menu of healthy and proper nutrition consists not only of boiled chicken and buckwheat. You can adhere to a healthy lifestyle by eating tasty and satisfying food. To do this, it’s enough to take notes of recipes in which there will be little fried food and more vegetables.
For example, a wide variety of delicious and healthy dishes can be prepared with the addition of eggplant. A variety of salads, casseroles, boats and so on. The inclusion of vegetables in the diet will help keep the body alert even in winter. The best eggplant recipes are presented below.
Eggplant Stew
Grocery list:
- Eggplant - five pieces.
- Onion - two heads.
- Carrots - two pieces.
- Bell pepper - two pieces.
- Ground pepper - a quarter teaspoon.
- Oil - fifty milliliters.
- Salt is half a teaspoon.
- Dill is half the beam.
Cooking Stew
To prepare this vegetable stew, we use a recipe with a photo of a delicious dish of eggplant. And first of all, you need to prepare eggplant. Since before cooking the vegetable must be rid of bitterness. Wash the eggplants, cut into fairly large cubes, sprinkle with salt and mix. Set them aside for thirty minutes.
This time you need to spend a recipe for eggplant to prepare the rest of the ingredients. Rinse bell pepper, preferably red. Cut the stem and cut lengthwise into two parts. Remove partitions and seeds, cut into large strips. Next in line are carrots and onions. According to the recipe taken for cooking, eggplant dishes need to be cleaned and washed. Then chop the onion into cubes, and grate the carrots.
It is good to heat a saucepan with vegetable oil over a fire and transfer chopped carrots and onions into it. Stir occasionally, put out for seven to ten minutes. Meanwhile, lay the eggplants in a colander and rinse well under the tap. Drain and place in a saucepan. Add bell pepper, sprinkle with salt, pepper and mix.
Cover the saucepan and cook for seventeen to twenty minutes, stirring about every five minutes. Rinse fresh dill, shake and chop finely. Ready stew, prepared according to the recipe for eggplant dishes with photos, put from the stewpan on a large plate, sprinkle with dill. It can be served immediately in hot form, or can also be chilled.
Baked eggplant with chicken and tomatoes
Essential Ingredients:
- Eggplant - four hundred grams.
- Chicken breast - two pieces.
- Tomatoes - two hundred grams.
- Soy sauce - thirty grams.
- Cheese - two hundred grams.
- Oil - fifty grams.
- Salt - a few pinches.
How to cook a casserole
We will use for the preparation of this casserole a recipe for a delicious dish of eggplant. Wash, dry and cut the chicken breast into thin slices. Put the meat in a bowl, pour soy sauce and leave to marinate for forty minutes. Further, according to the recipe for eggplant dishes, it is necessary to prepare the eggplant. They must be washed, cut into thin circles and sprinkled with salt.
Pure clean tomatoes into two halves and cut into half rings. Grate the cheese. Grease a baking sheet with softened butter and lay the pickled chicken fillet on the bottom. Next, put the eggplant sliced in circles on the meat. The cheese is divided into two parts and one of them is evenly distributed on the eggplant. Then a final layer of tomatoes. All ingredients are laid out in layers according to the recipe for eggplant dishes and are ready for baking.
Preheat the oven to a temperature of one hundred eighty degrees. Place in it a baking sheet with a future casserole for forty minutes. Then get it and put on top the second part of the grated cheese. Continue to bake for another fifteen to twenty minutes. Easy to prepare, but tasty and fragrant eggplant, tomato and cheese casserole is ready. This dish is low-calorie, so those who monitor their weight can safely use it.
Eggplant Julienne
Product List:
- Eggplant - one kilogram.
- Cheese - one hundred grams.
- Onion - two pieces.
- Parsley - half a bunch.
- Sour cream - three hundred milliliters.
- Ground pepper - three pinches.
- Oil - thirty milliliters.
- Salt is half a teaspoon.
Cooking process
To cook julienne quickly and deliciously according to the recipe for eggplant dishes even a novice hostess can do. First, the bitterness must be removed from the eggplant. To do this, they must be washed and cut into small cubes. Lay in a suitable dish, add salt, mix and set aside for thirty minutes. Then rinse the eggplant slices thoroughly with running water.
Chopped peeled onions into small cubes. Fry the eggplant cubes in a deep pan with sunflower oil. Then put chopped onions in a pan, add salt and pepper to taste, mix and fry until golden.
Top with fried vegetables, spread fat sour cream on a spoon and sprinkle with finely chopped parsley. Close tightly with a lid and simmer for fifteen to twenty minutes over low heat. During this time, grind the cheese. Next, you need to take the pots for baking and fill them with eggplant stewed in a pan in sour cream.
Put grated cheese on top of each pot. Place the pots on a baking sheet and send to the oven. At a temperature of one hundred eighty degrees, bake julienne for about ten minutes. Cheese should be completely melted. Eggplant julienne is served directly in pots and hot.
Spicy eggplant appetizer
List of ingredients:
- Eggplant - five hundred grams.
- Garlic - one clove.
- Hot pepper - one small pod.
- Nine percent vinegar - fifty milliliters.
- Dill - half a bunch.
- Sugar - a dessert spoon.
- Chives are a bunch.
- Oil - fifty milliliters.
- Salt is a tablespoon.
- Bay leaf - one piece.
- Water - seven hundred and fifty milliliters.
Cooking
It’s not at all difficult to prepare a spicy appetizer quickly with a recipe for eggplant dishes. Pour water and vinegar into the pan. Pour sugar and salt, put on fire. Wash and cut eggplant, preferably medium-sized, into pieces about one and a half centimeter in size. When the marinade in the pan boils, dip the eggplant slices and bay leaf into it. Boil the eggplant for seven to ten minutes and put it in a colander. Leave for a while to stack the whole marinade.
Wash and chop a bunch of green onions. Rinse, shake and chop finely dill. Chop the garlic with a sharp knife. Finely chop the hot pepper pod. Next, pick up a large bowl and transfer the boiled eggplant slices, garlic, dill, hot pepper and green onions into a bowl from a colander. Pour in sunflower oil and mix well. Place a spicy eggplant appetizer in the refrigerator and leave it there for eight to ten hours. After which it can be offered for use.