Simple, quick and delicious eggplant dishes. TOP 5 recipes with photos at home. Features of cooking. Video recipes.
Eggplant is a low-calorie and healthy vegetable. Thanks to the potassium they contain, they normalize water-salt metabolism in the body and have a beneficial effect on the work of the heart. Therefore, it is not for nothing that in the East, fruits are called longevity vegetables and are recommended for use by the elderly. Each nation has its own recipes for cooking eggplant dishes. In this article, we have selected delicious and quick eggplant dishes that are worthy of special attention.
Eggplant dishes - cooking features
- For any dish, choose a medium-sized fruit with a fresh stalk and tight-fitting sepals. The vegetable should be firm with a bright shiny skin without flaws.
- Eggplant contains a lot of solanine, a substance that tastes bitter. Some people like a slightly bitter taste, and those who don't like it need to remove the bitterness.
- To remove the bitter aftertaste, cut the fruits to the desired size before cooking, sprinkle with salt and leave for half an hour. Then rinse with running water and dry.
- Also, to remove bitterness, you can place the fruits in a cold saline solution prepared at the rate of 2 tablespoons for 10 minutes. salt per 1 liter of water.
- Eggplants are stewed, fried, baked, boiled, steamed.
- To preserve more nutrients in the fruits, cook them in the oven or bake them on the grill over an open fire.
- If you cook eggplant caviar, do not cut vegetables with a metal knife or pass them through a meat grinder. Otherwise, the dish will acquire an unpleasant aftertaste. Better to chop the fruit with a wooden or ceramic cutter.
- Eggplant wedges or mugs will retain their shape when cooked unless peeled. An exception is if you are cooking caviar or want to puree the fruit.
- Eggplants actively absorb oil like a sponge. To prevent the blue ones from absorbing a lot of fat when frying, first scald them with boiling water. Alternatively, cook the blues in the oven, grill, or in a nonstick skillet where you can use a minimum of oil.
- The flesh of the fruit will not turn black if you cook the eggplant over high heat.
- These spicy fruits are combined with many vegetables: onions, carrots, tomatoes, bell peppers. But the best companion for eggplant is garlic. It makes the vegetable more interesting and spicy. Eggplant also looks great with cilantro. Walnuts are also in harmony with the fruits, which are best added with garlic.
See also how to cook eggplant with liver and herbs in an egg.
Vegetable stew of eggplant and zucchini
Eggplant and zucchini dishes are always easy to prepare and delicious. In addition to the products specified in the recipe, you can add or replace other vegetables to taste. Eating stews is delicious both warm and cold. It is suitable for lunch or dinner and as an independent meal or as a side dish for meat.
- Caloric content per 100 g - 204 kcal.
- Servings - 3
- Cooking time - 1 hour
Ingredients:
- Eggplant - 3 pcs.
- Salt - 2 tsp or to taste
- Carrots - 1 pc.
- Onions - 2 pcs.
- Water - 150 ml
- Ground black pepper - a pinch
- Zucchini - 1 pc.
- Tomatoes - 3 pcs.
- Sweet red pepper - 1 pc.
- Basil - 0.5 bunch
- Garlic - 3 cloves
- Vegetable oil - for frying
- Cilantro - 0.5 bunch
Cooking Eggplant and Zucchini Stew:
- Wash the eggplants, dry them, cut off the ends and cut into small pieces.
- Wash the zucchini, dry it and cut it like an eggplant. Take young fruits, otherwise you will have to peel them from the hard peel and remove large seeds.
- Peel the carrots, wash, dry and cut into small pieces.
- Peel the onions, wash and cut into quarters into rings.
- Pepper, peel of seeds and partitions, wash, dry and cut into medium pieces.
- Wash the tomatoes, dry and cut into small pieces.
- Heat oil in a skillet and fry the eggplant until golden brown.
- Add oil to the pan and fry the zucchini until golden brown.
- Then alternately fry the carrots with onions and bell peppers and carrots in a pan.
- Pour water into a saucepan with vegetables, mix gently, bring to a boil and simmer under a lid over low heat for 8-10 minutes.
- Put all the fried vegetables in a stewing pot and add water.
- Add the tomatoes, coarsely chopped garlic, basil and cilantro and season with salt and pepper.
- Stir the vegetables and simmer for 5-7 minutes without a lid. Then turn off the heat and leave the eggplant and zucchini stew under the lid for 8-10 minutes.
Vegetable caviar from eggplant and pepper for the winter
Cooking eggplant and pepper dishes is a pleasure, especially if you can preserve vegetables for the winter. In the winter season, such a preparation will delight every eater and will never stay on the festive table.
Ingredients:
- Eggplant - 1 kg
- Sweet bell pepper - 1 kg
- Garlic - 1 head
- Black hot pepper - 1 pod
- Vinegar 9% - 1 tbsp
- Vegetable oil - 5 tablespoons
- Salt - 1 tablespoon
- Sugar - 1 tablespoon
Cooking Eggplant and Pepper Vegetable Caviar:
- Wash and dry the eggplants and peppers, wrap in foil and bake in the oven at 200 ° C for 40 minutes.
- Cool vegetables without unwrapping the foil.
- Then remove the peel from the fruit and pass it through a meat grinder together with hot pepper.
- Add garlic, passed through a press, sugar, salt, vegetable oil and vinegar to the products.
- Put the food on the fire, boil and simmer under the lid for half an hour over moderate heat. Stir vegetables occasionally.
- Place the hot eggplant and pepper caviar in sterile jars and roll up the lids.
Eggplant pancakes
Pancakes can be considered delicious eggplant dishes. They are delicious, filling, and perfect for a breakfast or afternoon snack for the whole family. Such pancakes are prepared quickly and easily.
Ingredients:
- Eggplant - 1 pc.
- Potatoes - 2 pcs.
- Eggs - 1 pc.
- Flour - 3 tablespoons
- Onions - 1 pc.
- Garlic - 2 cloves
- Salt - 1 pinch
- Ground black pepper - a pinch
Making eggplant pancakes:
- Peel the eggplant, potatoes, garlic and onion.
- Grate potatoes on a fine grater.
- Twist the eggplant, garlic and onion through a meat grinder or chop in a blender.
- Combine the vegetable mass, salt and pepper, beat in the eggs and add flour.
- Stir the vegetable mixture thoroughly and add flour if necessary.
- Heat the pan with vegetable oil well and spoon out the dough on the bottom.
- Fry the eggplant pancakes over medium heat until golden brown on both sides.
- Serve with sour cream or your favorite sauce.
Eggplant rolls with nut butter
Slices of fried eggplants with a bright and rich nut butter filling are extremely tasty, satisfying and spicy. The appetizer contains a lot of greens and nuts, which are harmoniously complemented by spices in the dish.
Ingredients:
- Eggplant - 4 pcs.
- Onions - 1, 5 pcs.
- Garlic - 6 cloves
- Walnuts in kernels - 250 g
- Vegetable oil - for frying
- Wine red vinegar - 1.5 tbsp
- Cilantro - bunch
- Coriander - 1 tsp
- Hops-suneli - 0.5 tsp
- Hot green pepper - 0.5 pcs.
- Pomegranate seeds - 1 tablespoon
- Water - 0.25 tbsp.
- Salt - 0.5 tsp or to taste
Making eggplant rolls with nut butter:
- Peel and wash the onion and garlic.
- Wash the eggplants, cut off the stalks, cut them lengthwise into thin slices and, if necessary, remove the bitterness.
- In a preheated skillet with oil, fry the eggplants until golden brown, soft and elastic. Place them on a paper towel to absorb excess oil.
- Put finely chopped garlic, salt, coriander in a mortar. Heat the products and combine with walnuts twisted in a meat grinder.
- Peel green hot peppers and chop finely.
- Peel the onions, chop finely and fry in vegetable oil until transparent and soft.
- Combine the fried onion and the grated garlic mixture, pour in the wine vinegar, add the suneli hops, hot green peppers and mix everything.
- Add pomegranate seeds, chopped cilantro and boiled water to the filling.
- Mix everything well.
- Spread the nut butter evenly on a plate of eggplant and roll up the rolls.
Spicy stuffed eggplant
This dish requires small eggplants so that the appetizer looks beautiful and neat. If desired, you can add bell peppers, tomatoes, onions to the filling. And to make the food look more appetizing and beautiful, take peppers of different colors.
Ingredients:
- Eggplant - 2 kg
- Sweet peppers - 4 pcs.
- Vegetable oil - for frying
- Olive oil - 2 tablespoons
- Table vinegar - 200 ml
- Pomegranate sauce - 1 tablespoon
- Lemon juice - 50 ml
- Ground coriander - 1 tablespoon
- Cumin - 1 tablespoon
- Dried mint - 1 tablespoon
- Ground black pepper - 1 tsp
- Dried thyme - 1 tablespoon
- Salt - 1 tsp or to taste
Cooking Spicy Stuffed Eggplant:
- Wash the eggplants, dry them, remove the stalks and make several punctures with a knife.
- Heat vegetable oil in a skillet and fry the eggplant until soft.
- Place the fruit on a paper towel to remove excess oil.
- For the filling, use a meat grinder or food processor to grind hot peppers and garlic to a paste-like consistency. Peel the bell peppers from the seed box and chop finely.
- Grind coriander, cumin, dry mint, thyme, salt, black pepper in a mortar. Combine the dry mixture with garlic paste and chopped pepper.
- Pour vinegar, lemon juice, pomegranate sauce, olive oil into the products and stir until smooth.
- Cut the eggplants lengthwise and put the filling inside.
- Serve the spicy stuffed eggplant immediately after cooking, or store in an airtight container in the refrigerator. The longer they stand, the tastier they will become.
