What to make from eggplant? Eggplant Recipes

Eggplants are considered very healthy vegetables. Many of us love them very much, but not everyone knows how to cook deliciously. Each housewife more than once thought about what to make from eggplant. In fact, there are many recipes that allow you to cook delicious and wonderful dishes based on them.

Beneficial features

Eggplants are valuable in that they contain many trace elements that are so necessary for the human body. Moreover, the value of the vegetable will not decrease even when it is cooked or preserved. Eggplant contains pectin, which stimulates digestion and at the same time prevents stagnation of bile, it also stimulates the excretion of excess cholesterol.

Vegetables are also rich in potassium, which beneficially affects the work of the heart. Eggplant normalize the state of water-salt metabolism in the body. They are recommended for diets, as they are low in calories. One hundred grams of the product contains only 24 kilocalories. Eggplant helps cleanse the intestines.

Useful Tips

Useful tips will help young housewives to handle eggplant properly:

1. Before cooking, vegetables should be placed in salted water for thirty minutes. Such a simple step will remove bitterness.
2. If you are planning to cook caviar, then you should not skip the vegetables through a meat grinder or grind them with a metal knife, as this dish can get an unpleasant aftertaste. It is recommended to cut eggplant with ceramic knives.
3. As you know, vegetables fry a lot of excess oil when frying. To avoid this, scald them with boiling water.
4. In order for the flesh of the eggplant not to darken, they need to be fried over high heat.
5. To preserve the shape of the vegetable, do not remove the peel before cooking.

Moussaka

If you are unsure of what to make from eggplant, we recommend that you opt for a dish such as moussaka. Such food is considered traditional in the Middle East and the Balkans. The dish is prepared from minced meat and vegetables. Eggplants baked in the oven with cheese are hearty and at the same time very tasty.

Ingredients:

1. For the dish, 830 grams of eggplant are enough.
2. Stuffing can be taken not only from beef, but also from lamb - 830 g.
3. Do not overdo it with tomatoes - 340 g.
4. One onion.
5. 70 grams of cheese of any hard varieties.
6. Olive oil.
7. To give a special taste, you need 195 grams of wine, it is better to take dry white.
8. Pepper.
9. Add salt to taste.

For the sauce:

1. Butter - 45 g.
2. Not more than 540 ml of milk.
3. For sauce, it is also recommended to take hard cheese - 230 g.
4. Flour - 35 g.
5. Nutmeg.
6. Salt.
7. A couple of eggs.

In order to cook the eggplant baked in the oven with cheese, you need to start with the sauce. He will need oil, melt it in a pan and add flour. At the same time, it is necessary to warm the milk, but do not bring it to a boil. In order to get a homogeneous sauce without lumps, all its components - a mixture of flour with butter and milk - should have approximately the same temperature. Without stopping stirring the milk, we pour it into the pan to the butter-flour mixture. Salt the ingredients by adding nutmeg. Bring the mixture to a boil, after which we fill in the crushed cheese. Stir the sauce until the cheese is completely melted. After that, it can be removed from the stove. While the sauce will cool, in a separate container, beat the eggs and carefully add them to our mass. Next, mix the components well. Here is our sauce and ready.

Now you can proceed to cooking the dish itself. For moussaki, chop the onion in the form of rings. But it’s worth peeling off the tomatoes first, and then cut them into cubes. We cut the eggplants in elongated circles (but remember that they must first be soaked in salted water) and fry in olive oil. After that, put them on a paper towel to get rid of excess fat. In addition, in a separate pan you need to fry the minced meat and onions. About halfway through the process, it is necessary to pour the wine in and continue cooking until it evaporates. Then you can add pepper, salt, tomatoes and stew foods for a couple of minutes. At this preparatory stage is over, you can start assembling moussaki. We take the form and lay out all the components in layers: minced meat and eggplant, and vegetables should be on top. Pour the sauce over the dish and fill it with grated cheese. Now you need to put the moussaka in a preheated oven and cook for up to forty minutes.

Rolls

Stuffed eggplant with cheese and garlic are delicious. Such a snack is suitable even for a festive table.

Ingredients:

1. Vegetable oil.
2. A few boiled eggs.
3. A couple of eggplant.
4. 120 grams of cheese (you must take hard varieties).
5. Salt.
6. Garlic.
7. Mayonnaise.

Grind eggs and cheese, mix together and add garlic, seasoning with mayonnaise. The filling for the vegetables is ready. Now you can start preparing the eggplant. They must be washed and cut lengthwise into thin plates. Then put it in a bowl and sprinkle with salt. Leaving the blank for ten minutes, you can get rid of bitterness. After the specified time, the eggplant must be washed well, removing the bitterness and excess salt. After that, squeeze the vegetables well and put them in the dishes, pouring a couple of tablespoons of oil on the eggplant. We will fry the vegetables in a clean (without adding oil) pan. This is done in order to avoid excessive fat content of vegetables. Some housewives even apply oil with a brush. However, it is easier to pour it into a container and mix with the eggplant.

In a dry frying pan on both sides, fry each plate for about three minutes. As a result, eggplant is obtained as grilled. Cool the fried vegetables under a bag or lid to make them soft. Next, for each slice, lay out a teaspoon of the filling and fold in the form of a roll. Ready-made stuffed eggplants with cheese and garlic can be sent to the refrigerator, where they can be brewed before serving.

Georgian eggplant

When thinking about what to make from eggplant, it is worth recalling the wonderful Georgian recipes. Georgian cuisine is incredibly popular all over the world. It is famous for vegetable and meat dishes. Eggplants are especially fond of. Therefore, we offer to cook stuffed eggplant in Georgian.

Ingredients:

1. Five medium-sized eggplants is enough for a dish.
2. Three or four eggs cooked in a steep.
3. Garlic (adjust its quantity at your discretion).
4. Hard cheese - not more than 140 grams.
5. Greens - it can be cilantro, parsley or dill.
6. Matsoni in our conditions is quite difficult to find, so you can replace the component with kefir.
7. A few tomatoes.

We start cooking with the preparation of vegetables. We cut the vegetables along and with the help of a teaspoon or a small knife we ​​remove the seeds. We do this in such a way that a hollow for the filling is formed. Then we dip the prepared vegetables in slightly salted boiling water and boil for just five minutes. Then we recline them onto a sieve, thus letting excess liquid drain.

Cut the tomatoes crosswise and pour boiling water for a few seconds. Next, cut them into cubes. Grind greens, eggs and garlic. Mix grated cheese, herbs, garlic and eggs in a bowl. Mix the ingredients by adding salt and olive oil.

Lightly grease the baking sheet with oil or line it with parchment or foil. We spread the eggplant halves stuffed with cooked minced meat on it. Baked eggplant in Georgian bake no more than ten minutes at a temperature of 180 degrees. Ready vegetables can be served by decorating with sprigs of greenery. Eggplant with yogurt and fresh homemade bread are very tasty.

Eggplant with minced meat

An incredibly delicious dish is stuffed eggplant with minced meat, baked in the oven. The filling for vegetables can be slightly modified by adding greens, bell pepper and even mushrooms. Minced meat can also be replaced with chicken, which will make the dish worse. In this recipe, one of the main ingredients is hard cheese, which forms a crisp. If you add cheese at the very end of cooking, you get a stretching mass that will preserve the richness of the dish. Having such a recipe at hand, every housewife will not think long about what to make from eggplant.

Ingredients:

1. For cooking, just take 630 grams of eggplant.
2. Ripe Tomatoes - 320 g.
3. Minced meat - 320 g.
4. At least 120 grams of cheese.
5. Onion - 170 g.
6. Garlic.

Chop tomatoes, garlic and onions. We cut the medium-sized eggplants into two halves and remove the flesh from each using a spoon. The core of the vegetable also needs to be cut.

In a frying pan, saute the minced meat with onions until half-ready, for about ten minutes. Next, add all the vegetables we chopped and cook for another ten minutes. On the baking sheet with butter or in a baking dish, lay out the eggplant filled with the filling. Sprinkle grated cheese on top of the dish. Next, send the vegetables to bake. Stuffed eggplant with minced meat, baked in the oven, can be served as an independent dish.

Appetizer Recipe with Tomato and Eggplant

Eggplant rolls with tomatoes and garlic is an original cold appetizer, which is not a shame to serve on a festive summer table. The main advantage of the dish can be considered the speed of cooking. Original rolls can be cooked at least every day, changing components.

Ingredients:

1. To get a tasty dish, we choose young eggplant - 920 g.
2. A little dill.
3. Vegetable oil.
4. Salt.
5. Ripe tomatoes - no more than 220 grams.
6. One egg.
7. Garlic should be used to taste.

Clean peeled eggplant and cut along thin slices. Then we put them for thirty minutes in water (salty) in order to get rid of bitterness. Meanwhile, chop the greens, cut the tomatoes into slices. Beat the egg in a separate bowl. Mix chopped dill with garlic and add a little salt.

Dry the washed eggplant with paper towels, and then dip each piece into the egg mass. Fry slices on both sides until golden brown. We spread a slice of tomato and a spoonful of greens with garlic on each slice of eggplant. Wrap vegetables in the form of a roll. The dish is almost ready. Eggplant rolls with tomatoes and garlic are covered with a film and put in the refrigerator, where they must be infused for at least an hour. As you can see, there is nothing difficult to prepare. These simple eggplant recipes help diversify our nutrition.

Marinated eggplant

If you want to cook eggplant marinated with garlic, we offer a simple recipe.

Ingredients:

1. Young medium-sized eggplants - 1100 g.
2. Salt is a tablespoon.
3. Garlic.
4. No more than a spoonful of sugar (tablespoon).
5. Vegetable oil.
6. 60 ml of vinegar.

Simple eggplant recipes allow you to quickly cook delicious savory snacks. If you like spicy vegetables with a pronounced aroma of garlic, then you should definitely cook such a dish.

My eggplant and cut their tails. Next, we throw them into boiling water. Vegetables should be boiled from the moment of boiling for about ten minutes. Although a lot depends on the size of the eggplant. Cook them under the lid.

Next, proceed to the preparation of the fill. In a container, mix sugar, salt and vinegar. All the ingredients are mixed well, adding vegetable oil.

Cut cooled eggplant into six pieces, it is not necessary to cut too finely, otherwise the snack will turn out too sharp. We shift the vegetables into the pan, add the garlic, and pour them with marinade on top. Now put a plate on top and squeeze the contents a little and put oppression (you can use a can of water as oppression). A day later, the eggplant marinated with garlic is ready.

Cheese rolls

Eggplant with filling is always a winning and tasty dish. Such snacks are good not only for every day, but also for the holidays. Stuffed eggplant rolls can be cooked with a variety of fillings, changing the taste of dishes.

Ingredients:

1. To prepare one serving of snacks, one eggplant is enough.
2. Cream cheese - 65 g.
3. Greens of onions and dill.
4. Salt.
5. Cream.
6. Tomato - 1 pc.

Cut the eggplant along slices, salt and let stand for a while to get rid of bitterness. Next, wash the vegetables and fry them until golden brown in a pan.

Now prepare the filling. To do this, combine cream cheese with chopped herbs. In the event that the filling is too thick, it can be diluted with cream. Lubricate the slices with a mass, and put mugs of tomatoes and onions on top. Next, we turn the vegetables in the form of a roll. So the eggplant stuffed are ready.

Eggplant with cabbage

Eggplant stuffed with cabbage is good in combination with potatoes or mashed potatoes.

Ingredients:

1. The medium-sized eggplant is 1.6 kg.
2. A few sweet peppers.
3. Salt.
4. No more than one medium-sized carrot.
5. Garlic.
6. We put hot chili pepper at will.

For cooking, we need eggplants of approximately the same size, and it is better to take medium-sized vegetables. Boil them in water, pre-piercing with a fork.

Next, prepare the filling. Finely chop cabbage, pepper, chop carrots, add salt and garlic. Mix all the ingredients and leave them to brew in a pan. In the meantime, we’ll start preparing the brine by boiling water with salt.

Cool pre-boiled eggplant, squeeze the juice and cut it. We stuff the inside with cabbage and carrot mixture. Outside, each eggplant is lightly wrapped with thread so that the filling does not fall out. We shift the prepared vegetables into a deep container and fill with brine, cover with a lid, and put oppression on top. Three days later, the eggplant "lick your fingers" are ready. In the future, they can be stored already in the refrigerator.

Eggplant Caviar

Preparation of eggplant caviar will take time, but the result is invariably pleasing in taste.

Ingredients:

1. At least three kilograms of eggplant.
2. Sweet pepper - 320 g.
3. As many tomatoes and onions.
4. Garlic.
5. Sugar (the amount depends on taste preferences).
6. Garlic.
7. Vegetable oil.
8. Basil, parsley or cilantro.
9. Ground pepper.

Cut medium-sized eggplants into halves and bake from the oven, greased with oil. Cooking takes about 25 minutes. Peel the chilled vegetables and cut them into cubes. Dice onion and pepper. Peel the tomatoes and grind them with a blender or grate. In a thick-walled pan in oil, fry the onions, then add pepper and fry too, then add the tomato mass, mix the ingredients and cook for five minutes, not forgetting to stir. We also add chopped eggplant to the caviar and simmer for another eight minutes. In the finished dish, you can add garlic, pepper, sugar, salt, greens. Now we spread the eggs in the processed jars and sterilize them in a container of water for about ten minutes.

Stuffed eggplant for the winter in jars

Stuffed eggplant is a delicious preparation for the winter.

Ingredients:

1. Small eggplant - no more than a kilogram.
2. Parsley.
3. Garlic.
4. One hundred grams of bell pepper and carrots.
5. Pod of bitter pepper.
6. Salt.
7. Vinegar should be placed with caution so as not to overdo it - 290 ml.

All vegetables are thoroughly washed and peeled. We prepare a saline solution (a tablespoon per liter of liquid), in which we blanch our eggplants for about three minutes. Next, we send them under oppression, so that excess fluid is gone. Now you can start preparing the filling.

To do this, rub the garlic with salt. Shred greens and peppers. All components are mixed. As soon as the eggplants are ready, make an incision along them. Inside each vegetable we put a filling. Next, we put the eggplants in sterilized jars and pour them with vinegar. Cover the top of the container with lids and sterilize in a saucepan over minimum heat for about 25 minutes. Then the cans are clogged and left to cool in a warm place upside down.

Chicken rolls

Eggplant goes well with many products, including chicken. Meat rolls will appeal to many.

Ingredients:

1. Eggplants medium or small - 2 pcs.
2. Basil.
3. Chicken Fillet - 630 g.
4. Butter.
5. Pepper and salt.
6. Olive oil.

We cut the eggplants into thin plates, pour all the slices with salt and leave to stand for five minutes. After that, we wash the vegetables, dry and fry in oil (olive). We always lay the finished eggplants on a paper towel so that the excess oil is gone.

Cut the chicken breast into thin strips, pepper and salt. Put the meat on the fried eggplant and roll the rolls with wooden toothpicks. We spread them in a pan and fry on all sides for at least ten minutes. We wash and chop the basil well. We divide the tomatoes into four parts and stew lightly in butter. Tomatoes and basil are served together with rolls.