Eggplant dishes belong to the category that barely have time to see the plate. The original taste, a good combination with many products, the speed of cooking allowed the eggplant to find a place of honor in the cuisine of different nations. It should be noted low calorie eggplant.
Eggplant should not be eaten raw. Don't you like eggplant bitter? Recipes are advised to withstand the fruits in cold salted water for several hours, then drain the water. Smaller eggplant is also recommended.
So, we will eat eggplant. The recipes are quite simple. Let's start with your favorite rolls.
Wash ripe dense fruits, dry, cut lengthwise into plates, sprinkle with salt, mix. Pour the vegetable oil into the pan and fry each plate until soft. We put the cooked eggplant on a sieve (or colander) so that the oil flows down. Allow the eggplants to cool. At this time, grate the garlic on a fine grater. The amount of garlic here depends on how spicy you want to see this appetizer. Mix the garlic with a few tablespoons of mayonnaise (three to four for ten pieces of eggplant). Wash, dry, small tomatoes, cut into rings with a sharp knife. We take one plate of eggplant, grease it with garlic mayonnaise using a teaspoon, put a ring of tomato on one edge, twist it into a roll. So we do with all the plates. We put rolls on a dish, sprinkle with finely chopped herbs. This awesomely delicious recipe will decorate any holiday table.
We continue to cook eggplant. Recipes for the preparation of a delicious dish "caviar, eggplant overseas" are diverse. It is very useful to cook it in the summer of the freshest vegetables. To do this, grate the carrots; bell pepper cut into half rings; peel and cut the eggplants; scald the tomatoes with boiling water, remove the peel and cut into pieces. Pour vegetable oil into a pan, heat and lay out salted eggplant, cover with a lid. After a few minutes, when the eggplant becomes soft, add carrots and bell pepper, mix. After about ten minutes, add the tomatoes and mix. When the eggplants are ready, grate the garlic to the pan directly to taste and mix well, remove from heat. Eggplant vegetable caviar will be a great addition to the summer table.
Recently, dishes that are called "Korean" have become popular. Lovers of spicy can cook Korean eggplant. The recipe requires the preparation of the fruit for pickling. To do this, wash two kilograms of eggplant, cut along four parts almost to the end. In a saucepan, boil two and a half liters of water with four tablespoons of salt. Boil eggplant in this water for ten minutes, drain the water. After cooling, cut the eggplant into cubes. In the prepared dishes put vegetables: eggplant, 0.5 bell pepper, cut into strips; 3 carrots, grated on a special grater; 3 onions, sliced in half rings; 1 garlic, finely chopped. Pour all this vitamin wealth with marinade, which we will prepare from one glass of vegetable oil, four tablespoons of sugar, one teaspoon of salt. one cup of table vinegar (incomplete). Mix the entire contents with one teaspoon of black pepper and marinade, optionally add finely chopped parsley. After two days, the eggplant, aged at room temperature, will be ready for use. Keep refrigerated.
One of the first places in homemade products is eggplant. The recipes for making winter salads are very satisfying and tasty: spicy, spicy, pickled. Try cooking eggplant in adjika. The recipe for cooking is also simple, you do not have to stand at the stove for a long time. For this preparation, twist in a meat grinder 2.5 kilograms of tomatoes, 1 kg of bell pepper, 2 pods of hot pepper. Put the resulting mass on fire and let it boil with two glasses of sugar, 100 g of salt, an incomplete glass of vegetable oil. Now put the eggplant peeled and diced into large cubes. They should boil for ten minutes. Separately twist or squeeze two garlic cloves, add to the eggplant, pour 100 g of tablespoon of 9% vinegar, cook for five minutes. Pour into prepared sterilized jars, roll up.