How to cook eggplant deliciously? What are the secrets of cooking delicious eggplant? What are the second dishes from eggplant and other vegetables, meat, sauces to pasta, for meat?

From this article you will learn what delicious dishes can be prepared from eggplant.

Content

Eggplant dishes, due to the content of a large amount of potassium in them, help in the work of the heart, and are useful to both young people and the old ones. This has long been noticed in the countries of the East, where eggplant is considered a vegetable of longevity. Eggplant dishes are often prepared here. Let's learn the secrets of cooking delicious eggplants from Asians.

Useful tips on how to cook delicious eggplant dishes

It is useful to find out the following secrets of cooking delicious eggplant dishes:

So that the blue in the finished dish does not grieve, they need to be cut into small pieces, and soaked for half an hour in salted water, then drain the water, and squeeze the eggplant. For the same purpose, you can sprinkle chopped eggplants with salt, and leave for half an hour, and then squeeze from the juice that appears - the bitterness will leave.
An unpleasant taste of eggplant may appear if you cut them with a metal knife - use a ceramic knife for this purpose.
If you are going to fry the eggplant, do not put them raw in the pan, and pre -hold for a few seconds in boiling water - so they absorb less oil.
Cook eggplant over high heat, so they will not have time to get black.
If you want, after frying slices or eggplant mugs, do not lose their shape - do not remove the skin from them.

Eggplant dishes: pasta sauce, rice

Eggplant dishes include sauce, which is supplied to pasta, spaghetti and rice.

Eggplant sauce

Take into the sauce:

800 g of eggplant
400 g of tomatoes
4 gear of garlic
Several twigs of basil
Ground pepper black with salt - to your taste

Cooking:

Entire eggplants in the oven to softness, about 1 hour.
When the eggplant cools a little, remove the skin from them, and cut into cubes.
We lower the tomatoes one at a time in boiling water, 10 seconds, take them out, remove the skin from them, and cut the pulp with cubes.
Grind the garlic, heat vegetable oil in a pan, and pour the garlic here for 1 minute.
Add tomato cubes, and simmer under the lid until soft.
We also add eggplant cubes, salt, ground pepper, and stew until the liquid evaporates.
Serve the sauce with the side dish, sprinkling the dish with a finely chopped basil.

Eggplant dishes: meat sauce for the winter

Such a dish of eggplant as sauce can be closed to banks, and served to meat products (cutlets, fried meat, boiled, baked in the oven) in winter.

Eggplant sauce for the winter

Take into the sauce:

1 kg of eggplant
2 kg of tomatoes "Cream"
0.5 kg peeled slices of sweet red pepper
1 small bitter pepper
10 garlic teeth
6 tbsp. l. Sahara
1 tbsp. l. Salt
100 ml 9% vinegar
200 ml of vegetable oil refined
2 branches of basil

Cooking:

On a meat grinder with a small grate, twist separately: eggplant, sweet pepper along with bitter, and tomatoes.
We press the garlic in a garlic cod.
Pour the fruit drink from tomatoes into a deep thick -walled pan, oil, pour salt and sugar, and boil for 10 minutes.
We add mashed potatoes from eggplant in a saucepan, and boil for another 10 minutes.
Then we add mashed potatoes from peppers, and boil for another 10 minutes.
In the end, we add chopped garlic, vinegar, whole branches of basil into the pan, boil for 5 minutes.
We throw the basils from the sauce, and pour the sauce into the sterile 0.5 liters of jars, cover with sterile metal covers, roll, turn the jars, wrapping them with a warm thing until cooling. From this number of products you get 6 jars.

Eggplant sauce for the winter for meat products

Eggplant dishes: second vegetable dishes

From eggplant you can cook second dishes - hearty cutlets, although they are without adding meat.

Eggplant cutlets

Take into cutlets:

800 g of eggplant
2 slices of white bread
100 g of solid cheese
2 eggs
3 Garlic tooths
50 ml of milk for soaking bread
2 tbsp. l. Raises. eggplant frying oils
3-4 tbsp. l. Raises. Cutlets frying oils
Salt with ground black pepper - to your liking
2-3 tbsp. l corn flour or semolina crawler

Cooking:

My eggplants, clean it from the skin, cut into cubes and, first fry it to the rais. oil, and then simmer under the lid to the porridge, let it cool.
We soak the slices of bread in milk.
Grind the cheese of solid varieties with a fine grater.
Mix the cereal of blue, soaked bread, eggs, cheese crumbs, chopped thin garlic, salt with pepper, knead well.
If the resulting minced meat is liquid, pour 1-2 tbsp to it. l. Sunition, and let it swell for 15-20 minutes.
We roll round cutlets, roll them in corn flour and fry them to the rack. oil.

From eggplant you can cook such a dish as chop, and they will taste no worse than meat. This is done very simple:

We take a whole eggplant, remove the skin from it (or you can not remove it), cut the plates through the entire vegetable, sprinkle with salt and leave it until the juice stands out (15 minutes).
Pour the juice, and lower the eggplant plates in the batter or dough and fry on the red -hot grip. Both sides, to rosy crust.

Now let's choose the dough or batter in which we will dip the blue plates.

Liquid yeast dough for dipping eggplant layers

Take in the dough:

1 cup of flour
1 egg
0.5 cups of milk or water
10-15 g of fresh yeast
1 tsp. Sahara
1 tbsp. l. Raises. oils
Salt with ground black pepper to their liking
0.5 tsp. Seasoning for meat

Cooking:

We heat milk with sugar so that it is warm, dissolve the yeast in it.
Pour flour, salt with pepper and seasonings into the liquid part, pour the egg and vegetable oil, and knead the dough until smooth. The dough should turn out like a pancake.
Let the dough come for 15-20 minutes, and you can start cooking chop from eggplant.

Cheese caper on starch

Building from eggplant in cheese batter are obtained with a crispy golden crust.

In the batter, take:

2 eggs
A third of a glass of milk
1-2 tbsp. l. grated (fine) solid cheese
1 tsp. starch
Salt, spicy seasoning and ground pepper - to your taste

Cooking:

Mix eggs, milk, starch, spices, salt together, and dump it until a homogeneous state.
Add the crushed hard cheese, mix, and the batter is ready.

Egg batter

In the batter, take:

4 eggs
A third of a glass of milk
Salt, spicy seasoning and ground pepper - to your taste

Cooking:

Mix milk with yolks, pour salt with seasoning and pepper.
Beat the proteins with a mixer to a persistent foam, and gradually add to the yellow-milk mixture. The batter is ready.

Custard crawl

In the batter, take:

For 2 tbsp. l. flour and boiling water
1 egg
1 tbsp. l. oils (vegetable or cream melted)
Salt, spicy seasoning and ground pepper - to your taste

Cooking:

Pour boiling water in 1 tbsp. l. Flour, stir, add the rest of the flour, yolk, butter, salt with seasonings and rub it until smoothly dough.
In the end, we add the protein whipped into the dough, knead carefully, and you can dang the layers of eggplant, and fry the chopped ones.

Eggplant dishes: second meat dishes

Musaka from eggplant, minced meat and potatoes in Greek

We take to Musaku:

6 medium -sized potatoes
2 large eggplants
300 g of minced meat (beef)
200 g of solid cheese
2 Average tomatoes
1 onion and Bulgarian pepper
2 tbsp. l. Pastes tomato
5-6 tbsp. l. Raises. oils
Salt to your taste
Oregano, mint, other greens to taste

In the Beshamel sauce, let's take:

For 2 tbsp. l. flour and butter
2 eggs
2 cups of milk

Cooking:

We clean the potatoes, cut into thin plates, and fry in vegetable oil, take it out of the pan and lay out the first layer along the bottom of the deep shape, where the Musak will be baked.
We cut the onion finely, and lower it into the oil to fry for several minutes.
We add sweet pepper cleaned from the seeds and slaughtered by strips, and fry for several minutes.
With a tomato, remove the skin, lowering them for 7-10 seconds in boiling water, cut into pieces, and add them to the pan.
We also add minced meat and fry for about 5 minutes.
We pour mint and Oregano into the pan (1 tsp), salt, add tomato paste, and fry for 20 minutes, not forgetting to interfere.
At the end, add finely chopped parsley, mix, remove from the heat, and distribute in the form a second layer (over potatoes).
My eggplants, cut in circles, salt, let the bitterness (15 minutes) give out, and then fry both sides to the raises. We take out the oil from the pan and put it in the third layer in shape.
Preparing the Beshamel sauce. Slightly fry the flour in butter. Pour milk, and cook until thickening all the time stirring. Remove from the heat and pour the rich eggs, salt. We pour the sauce prepared in the form of vegetables with meat.
From the cheese with the help of a grater we make shavings, sprinkle it prepared for baking, put in the oven, heated to 180̊C for 1 hour. The dish of eggplant is ready. Serve hot.