Eggplant is a favorite by many gourmets vegetable, which is rich in vitamins, in addition, has a specific aroma and rich taste. It is added to various dishes: soups, sauces, fries. This vegetable is stuffed, casseroles and original snacks are prepared from it . Often it tastes like mushrooms to taste, which is why it is especially popular in various cuisines of the world.
The recipe for stewed eggplant can be roughly as follows. 3 large fruits are washed, the skin is peeled from them, they are cut into medium-sized cubes. 4 fresh tomatoes are crushed. A large onion is shredded. Vegetables are laid out in layers in a pan where the vegetable oil has been heated. After a few minutes of frying, several tablespoons of water are poured into the dish, salt and spices are put, it is covered with a lid and stewed for 15 minutes. After that, 200 grams of sour cream is put in the pan, the mass is mixed and left for another 10 minutes. This eggplant recipe is quite simple, and the result is a hearty and tasty main course or a full dinner.
Use this vegetable in sauces and soups. So, eggplant stew can be made in the following way. A small onion is peeled and finely chopped, fried in a pan. Straw carrots and peppers are added to this. Vegetables are left on fire for a while. Eggplants are peeled, cut into cubes and put to the rest of the ingredients. Next, slices of fresh tomato are added to the stew, the dish is salted and pepper. The vegetable mixture is stewed until cooked. This dish can be served either separately or as a side dish for meat.
The recipe for eggplant cooked with champignons is as follows. 3-4 large vegetables are cut into 1.5-2 cm cubes. 2 raw eggs are beaten in a mixer, poured into eggplant, then the resulting mixture is placed in a plastic bag for a couple of hours in the refrigerator. The peeled onion is chopped and fried in a pan. Mushrooms (300-350 grams) are cut into pieces (a little less than eggplant), placed on a hot pan. After the mushrooms acquire a golden color, they are laid out to the onion. Eggplant is also fried. All vegetables are mixed, sour cream (100 grams) with several tablespoons of boiled water is poured here. The dish is salted, sprinkled with lemon juice. This eggplant recipe is interesting in that this vegetable absorbs the taste and aromas of other ingredients, so it can be difficult to determine what exactly the dish consists of.
The following dish can be eaten both hot and cold. Eggplant casserole is very satisfying and will add variety to the daily menu.
To do this, chopped onion is fried with pieces of peeled eggplant until golden. Vegetables are laid out in a deep form, smeared with tomato paste and sour cream. Next is the next layer of vegetables.
On top of the dish sprinkled with breadcrumbs and mashed cheese. The form is placed in a preheated oven. After 20-30 minutes, the casserole can be removed. The dish is served on the table with a salad.