To call eggplants “blue” is not entirely true, as their color changes from
milky white to dark purple and even brownish yellow. The most delicious
are unripe elongated eggplants with black and purple
coloring. There are very few seeds in the fruits and they go well with other vegetables.
This quality allows you to cook a variety of salads from eggplant,
casseroles, stews and snacks. This vegetable is well suited for pickling, pickling and
drying, which brings it very close to mushrooms. Eggplant is especially popular in
Asian and Eastern cuisine, as well as among the Eastern Slavs, in southern Italy and
France.
In most recipes, it is recommended to soak eggplant with salt to remove bitterness, but most modern varieties do not contain any bitter juices. Salt in this case will help to avoid excessive absorption of oil. Another way to save oil is to pre-boil eggplant in salted water. This vegetable is combined with many seasonings and spices - olive oil, soy sauce, ginger, basil, caraway seeds, coriander, mint, parsley and garlic are well suited.
Japanese Eggplant Appetizer
You need to cut the eggplant into small cubes and sprinkle them with rice flour, and then fry. Serve a dish with dressing made from soy sauce with ginger, garlic and chopped green onions.
Parmigiana eggplant appetizer
Slices of eggplant dipped in a beaten egg, and then roll in a mixture of Parmesan cheese, breadcrumbs and pepper. Fried slices are covered with tomato slices, sprinkled with grated cheese and baked until lightly melted. Serve a dish with fresh basil.
Eggplant snack "Imam Bayaldi"
Legend has it that when the imam tasted this dish, he was speechless. To prepare this appetizer, the eggplant is cut in half, greased with olive oil and baked until soft. Then the pulp is carefully scraped, leaving the skin for filling. The baked pulp is mixed with fried onions, finely chopped tomatoes, parsley and chopped walnuts or pine nuts. Halve the eggplant with a mixture, sprinkle with grated cheese and bake in the oven.
Grilled eggplant appetizer
One large eggplant needs to be greased with olive oil and baked whole on the grill. Then peel, put in a salad bowl. The appetizer is seasoned with a mixture of olive oil and aromatic vinegar, sprinkled with mint leaves on top.
Eggplant appetizer with mozzarella
Grill eggplant, peel. Fold the fruits in a baking dish, top with chopped tomatoes and mozzarella balls.
The dish is baked for about 10 minutes, after which it is sprinkled with basil leaves and
watered with a mixture of balsamic vinegar with olive oil. Served appetizer on
lettuce leaves.
Eggplant appetizer for the winter "Piquant"
For 1 kilogram of eggplant take 4 large bell peppers of red color, a head of garlic, half a glass of vegetable oil, 110 grams of vinegar, 2 tbsp. tablespoons of salt and pod of red hot pepper. Eggplant is washed with running water, the stalk is removed and cut into circles. Then the fruits are boiled in salted water and thrown into a colander to glass the water. Hot and bell peppers are ground together with garlic in a blender or meat grinder, and then mixed with vegetable oil and vinegar. Eggplant mugs are placed in clean jars, covered with a mixture of peppers and garlic. Top up with vegetable oil, add a teaspoon of vinegar and sterilize for 20 minutes. Then the banks should be turned over and wrapped. Appetizer is served with meat dishes or is used alone in chilled form. You can add coriander seeds to the appetizer.