An easy way to cook eggplant. Eggplant blanks: "Golden recipes

Site arrangement 18.10.2019

Site arrangement

Despite the demand for popular multi-colored fruits, we often think about how to cook eggplant so that the dish is not trivial, pleases with the novelty of tastes, the beauty of the external design. The presented recipes of dishes meet all the requirements of high culinary art.

Sauté eggplant at home

The original dish, in the name of which the French origin is immediately felt, is easy to cook at home.

Composition of products:

young eggplants - 2 pcs.;
tomatoes - 5 pcs.;
vegetable oil - 50 g;
a pinch of regular sugar;
bulbs and bell peppers - 2 pcs.;
the amount of greens, garlic, we select at will.

Cooking method:

Before deciding what can be cooked from eggplant, we take note of the first rule - we buy exclusively unripe blue ones. Such fruits do not have bitterness and pronounced tart "shades".
Wash vegetables, dry with napkins, cut into slices up to 0.8 cm thick. Divide large slices into halves.
We chop pepper and onion into rings, tomatoes into thin plates. We spread the products in a saucepan in layers, lightly salt each row. Initially, we place the onion, then the pepper, then the blue pieces. We complete the decoration of the meal with circles of chopped tomatoes.
Sprinkle the food with a pinch of sugar, place 3 chopped cloves of garlic, chopped herbs. Pour with fragrant oil, simmer for 40 minutes in a closed form.

Periodically shake the dish slightly, but in no case do not mix its contents. This is a must for French cooking!

Korean blue

We turn to Asian cuisine, which is distinguished by its ancient traditions and culinary features.

Required components:

sweet carrots - 1 kg;
eggplant - 3 pcs.;
lean (sunflower or olive) oil - 100 g;
soy sauce - 20 g;
vinegar - 30 g;
garlic cloves - 7 pcs.;
regular sugar - 50 g;
salt - 10 g;

Cooking process:

Cut clean eggplant into strips, salt, leave for 3 hours.
We take out a special grater for cooking carrots in Korean, rub the sweet root crop, put it in a convenient bowl.
Squeeze the blue ones from the released liquid, add to the bowl along with chopped garlic, salt, sprinkle with white sugar.
In a frying pan, heat vegetable oil, add the desired amount of hot pepper. Pour the vegetables with a spicy mixture, mix thoroughly, send to the refrigerator for several hours.

Korean eggplant is an amazingly delicious spicy appetizer that accompanies a variety of meat and other dishes.

Ragout with zucchini and tomatoes

List of ingredients:

large eggplants - 2 pcs.;
zucchini - 1 pc.;
tomatoes - 3 pcs.;
Bulgarian pepper (red);
Chile;
carrots - 2 pcs.;
oil (sunflower or olive) - 200 g;
salt, herbs.

Cooking technology:

My blue ones, cut off the skin, divide into quarters up to 2 cm thick. Heat oil in a pan, fry the fruits until brown. We constantly interfere with the composition, if necessary, add fat.
In a separate bowl with oil, lay out the diced zucchini. When the pieces turn pink, add onion chopped in half rings, grated carrots, chopped strips of peeled pepper. We continue heating the food until cooked, at the end we place chopped tomatoes, chopped garlic, chopped chili, Provence herbs, and your favorite herbs.
We combine the components in one pan, salt and pepper, mix thoroughly, simmer for 3 minutes.

Eggplant with tomatoes are especially good the next day.

Moussaka with eggplant and minced meat

Greek cuisine attracts many lovers of hearty and tasty food. One kind of appetizingly cooked dish "beats" on the spot, and the hand involuntarily reaches for the fork.

Required products:

cheese - 200 g;
minced veal - 400 g;
tomatoes and onions - 2 pcs.;
eggplant - 2 pcs.;
egg;
butter - 40 g;
flour - 50 g;
whole milk - 500 ml;
vegetable oil;
wine (dry white) - 180 ml;
garlic (2 cloves), spices and spices (nutmeg, paprika, Provence herbs).

Moussaka preparation:

Eggplant cut into long thin (up to 5 mm) plates. If there is any doubt about the presence of bitterness in the berries, put the product in a bowl, sprinkle with salt. We leave the "structure" for an hour under oppression, then drain the water. Proven way to eliminate solanine.
Slices of blue fry alternately until golden brown.
Saute in a frying pan with oil chopped onion in half rings. When the vegetable becomes soft, spread the minced meat, add salt, pepper, prepared spices and spices.
We mix everything well, fry until the meat component is ready, then pour in the wine, simmer the food for a quarter of an hour in a closed form.
Next, proceed to the preparation of bechamel sauce. In a separate frying pan, melt fresh butter, sift the flour. Break up any lumps with a spoon and add whole milk. Bring the composition to a boil, add the egg, put a third of the grated cheese. Heat the mixture for 3 minutes, turn off the heat.
In a rectangular shape, we overlap part of the fried eggplant, a layer of minced meat, and the rest of the blue plates. Pour the food with bechamel sauce, sprinkle with cheese chips. We bake the dish for 30 minutes at 190 ° C.

You can cook moussaka with eggplant and minced meat in different variations. For example, make it spicier or arrange it with a soft and delicate taste.

Meal preparation:

Boil rice and fillet in separate containers. Salt the water a little.
We wash the eggplants, cut off the ends, divide the fruits into two halves. Blanch the food for 5 minutes in slightly salted water, then remove from the liquid. We extract the pulp from the cooled blue ones, forming peculiar boats from the crusts.
Fry finely chopped onions in oil, add the separated vegetable pulp, grated carrots, rice, diced chicken meat. Salt and pepper, mix well.
We fill the boats with the filling from the bird fillet, put it on a baking sheet, pour over with sour cream, send it to the oven for half an hour (180 ° C). 5 minutes before the end of baking, sprinkle the dish with grated cheese.

Eggplant in the oven is a win-win option for quick preparation of a delicious and very presentable dish.

How to cook dried eggplant?

In the Mediterranean countries, the harvesting of blue ones by drying has long been appreciated.

With proper processing, eggplant retains almost all useful components.

Air drying:

Wash eggplant well, blot with napkins, cut into cubes, lay out a layer on white paper. For the correct cooking technology, we select a warm, darkened place. Dry up to 6 days, periodically turning the slices. We cover the products with gauze, protecting from flies and insects.
We string whole fruits, cubes or halves of eggplants on a harsh thread, tie the ends to supports located in the blown area. At home, it can be a balcony or a loggia. So that the sun's rays do not fall on the bundle, we cover the raw materials with sheets of paper or newspaper. Dry for about a week.
Eggplants can be prepared for the winter in the oven. To do this, we cut the fruits in the desired form (cubes, straws, halves) or use them as a whole. Spread the pieces in an even layer on a baking sheet, send to the oven, setting 160 ° C. Leave the door open. Cooking time - from 3 to 6 hours.
A good result gives cooking in an electric dryer. We cut the prepared vegetables in any shape with a piece thickness of up to 2 cm. The device instructions indicate the required weight of the loaded tray, temperature and processing time.

Culinary community Li.Ru -

Eggplant Dishes

A popular Korean dish of eggplant, sweet peppers, tomatoes and garlic with herbs. A very simple recipe - Korean eggplant is a great holiday snack!

Eggplant Lecho is a traditional Hungarian dish, and having a recipe in your own culinary arsenal is very useful. An excellent vegetable appetizer that will not spoil even the festive table.

Very fragrant and juicy eggplant with a delicious filling! If you don’t know how to cook stuffed eggplant, the recipe will help you figure it out.

Armenian-style stuffed eggplant is my signature dish, which was taught to me by a professional Armenian chef. Eggplants turn out just excellent - you will lick your fingers!

Satsivi eggplant is just a universal appetizer from the repertoire of Georgian culinary specialists and chefs. This cold appetizer looks great on any table, but especially good - in nature.

Peking eggplant is a very popular dish in China, a step-by-step recipe for which I want to show you.

Eggplant with walnuts is a very tasty snack for any table! Traditional dish of Georgian cuisine.

Eggplant casserole is both a side dish, an appetizer, and even a main course for those who do not like to overeat. Simple ingredients, a minimum of effort - and a delicious eggplant casserole is already on the table.

Chile is not only a country and a type of pepper, but also a delicious Mexican dish. I tell you how to cook delicious chili from black beans and eggplant.

Eggplant with champignons is a fairly simple but very tasty everyday dish made from the simplest ingredients. It is prepared without meat, so it is also a budget food.

Crumble is a traditional English dish cooked in the oven. In this case, we will cook eggplant crumble - without meat.

Fried eggplant with tomatoes is a wonderful appetizer for lunch, dinner, and a festive table. It is prepared very simply and quickly. It will especially please fans of eggplant and meat-free dishes.

For many years I tried to find out from my grandmother the recipe for her famous pickled eggplants, but nothing came of it - until now she is silent, like a partisan;) Therefore, I pickle eggplants according to my own method - I hope you like it!

Eggplant in Italian is a very tasty dish invented by the Italians. The main feature of eggplant in Italian is that they are baked in the oven. Vegetarian dish, very tasty and healthy.

According to this recipe, you can cook five liters of salted eggplant. In winter, salted eggplant can be used for appetizers and salads, or served under olive oil with onions.

Of all the savory snacks for the winter, I want to highlight spicy eggplants. Their taste is incredible. Preparing a snack at home is very simple. Spicy lovers will love it! ;)

This eggplant appetizer for the winter is very bright, both in color and in taste. Plus, it's spicy and nutritious. In winter, it will definitely return the blush to your cheeks! Be sure to cook it at home!

This recipe is dedicated to blue lovers. Korean-style eggplant for the winter is put with carrots, bell peppers and onions. All vegetables retain their juiciness and "fresh" taste. In winter, such a jar is a godsend!

This eggplant salad recipe for the winter is designed for those who love spicy and watch calories. Although it is highly recommended to everyone else too! It retains all the vitamins of fresh vegetables.

Quickly Pickled Eggplant is a spicy appetizer that is prepared in just a few hours from very simple and affordable ingredients. I recommend to try!

Eggplant lecho is my favorite variation of this dish. It's easy to make and you can add ingredients to taste and preference. Lecho prepared according to this recipe can be preserved.

This recipe is designed for one liter jar and allows you to keep the dish in the refrigerator for a year! No conservation! I advise you to choose medium-sized young eggplants for preservation.

Stuffed eggplant is a very beautiful and tasty snack. For her, it is better to choose eggplants of the same size. You can enjoy such a snack for six months, it is perfectly preserved.

Eggplants in adjika - a spicy cold appetizer. Convenient: it can be stored in the refrigerator for a long time, rolled up in jars for winter storage. Interesting? I tell you how to cook eggplant in adjika!

Beans with eggplant is a nutritious, healthy, tasty dish. It is recommended for vegetarians, it contains a lot of vegetable protein. Beans with eggplant can also be served as a side dish for meat.

Eggplant in pots is a Bulgarian national dish. There are many recipes for eggplant in pots. Having mastered this simple recipe, if you wish, in the future you can complicate it, add something else.

Eggplant puree soup is a French cuisine dish that takes 1 hour to prepare. The soup turns out to be exquisite, tasty, satisfying, and vegetarian at the same time. Good for summer cooking.

Stewed eggplant with tomatoes is a light summer dish. Preparing quickly, the main thing is to collect all the ingredients of good quality. The dish is simple, because its taste depends on the quality of the ingredients.

The recipe for eggplant in tomato is simple, it is an everyday, everyday dish. It is light and tasty, quite useful. It goes well as a side dish for hot, it is also a great cold appetizer. Ready!

The classic eggplant recipe in batter is quite simple and does not take much time. This delicious treat is a great summer snack that will take you less than 20 minutes to prepare.

Eggplant in a pan is a very tasty quick snack. It's great to serve it freshly cooked at a picnic, but it's even tastier the next morning. Learn a simple recipe for eggplant in a pan - you will like it!

Cabbage with eggplant is a rather rare dish, but like any dish that includes eggplant in the recipe, it is tasty and healthy. This light vegetable dish can be a great side dish for pork.

Eggplant with nuts is a very light summer snack, one of the classic snacks from this wonderful vegetable. If I'm not mistaken, something similar is popular in Caucasian cuisine. Ready!

Salad with fried eggplant is a light summer salad that will delight not only with its rich taste, but also with its appetizing and aesthetic appearance. Almost a delicious salad made from very simple products.

Korean eggplant salad is a vegetarian oriental dish that looks very beautiful and appetizing. The salad is made from vegetables, sesame seeds, soy sauce with a little vinegar. Delicious!

I tell you how to cook eggplant in a slow cooker so that they turn out amazingly tasty, juicy and fragrant. These eggplants can be eaten both hot and cold.

Did you know that vegetables can be cooked in the microwave, and they turn out to be less fatty, but retain all their beneficial properties? I give advice on how to cook eggplant in the microwave - it will turn out delicious!

The recipe for the Greek dish moussaka - for all lovers of Mediterranean cuisine. Making moussaka at home is easy - especially with a simple step-by-step recipe like this one.

Greek eggplant or Greek eggplant recipe - for all vegetable lovers. Cooking a delicious eggplant snack with vegetables and herbs is available both at home and outdoors.

The recipe for stuffed appetizers with vegetables and spices will be of interest to everyone who likes to stuff vegetables. It turns out a very tasty dish that can be safely served as hot.

Eggplant with separately sautéed vegetables is a simple summer dish made from fresh and tasty vegetables. Great way to cook eggplant.

Recipe for Garlic Grated Toast with Roasted Eggplant, Feta Cheese and Green Onion Salad.

Boiled eggplant salad is a great-grandson of the usual tomato and cucumber salad. Special cutting of components and some ingredients modernize this salad, making it more appetizing and tasty!

Mother-in-law's tongue - a delicious appetizer of eggplant and tomatoes. The appetizer acquired such a non-standard name, not because of physical similarity, but in the meaning of similarity with the style or style of the mother-in-law :)

Another experiment with pasta was a success, and here is the result - delicious spaghetti with cherry tomatoes, eggplant and sprouted beans, the recipe of which would interest even Italian chefs.

Ajapsandali is a dish of Georgian cuisine. He is equally loved both at home and in neighboring countries. There are analogues in different cultures. In Turkey, ajapsandali is imambayaldy, and in Europe it is sote.

Take a look at the photo - eggplant cutlets do not visually differ from meat cutlets. What is the surprise of the guests when they are told that the tender meatballs they just ate were vegetable :)

Eggplant in sweet and sour sauce is a real delicacy whose taste cannot but please gourmets. A recipe on how to turn an ordinary product into a gourmet treat!

Eggplant with mushrooms is a great combination to make a wonderful casserole for dinner. By the way, dinner will turn out in Italian style! Very tasty, satisfying and without meat. See for yourself!

Georgian cuisine is not only meat, wine and cheeses. The local culinary specialists cook vegetables perfectly - and Georgian eggplant is a vivid evidence of this.

Chinese eggplant is one of the most popular Chinese dishes. However, all the ingredients for this dish are available in any Russian supermarket, so the dish can also be prepared here.

Perhaps the most trivial thing that can be cooked from eggplant is fried eggplant with garlic. Fast, simple and very pretty.

Moussaka with eggplant is a traditional Greek hot dish that is now popular all over the world, including Russia.

The most unusual and delicious preparation? Marinated eggplant. The easiest, healthiest and most original of salty snacks? Of course, these are marinated eggplants! Very easy cooking recipe.

Grilled eggplant is perhaps the easiest way to cook this vegetable. The simplest, but not the worst - the dish turns out to be very tender and spicy.

A chic dish for dinner or for a festive table is pork with eggplant. By the way, pork with eggplant is one of the most favorite dishes of the Chinese. It cooks pretty quickly which is a big plus.

Eggplant and zucchini stew is a tasty and lean dish. For such a dish, only ordinary vegetables, a little seasoning and olive oil are required. Happy cooking!

Baked eggplant is beautiful and delicious. See for yourself how you can create a real culinary masterpiece from the usual and everyday ingredients!

Braised eggplant is a simple, tasty and light dish. Eggplants are hearty vegetables in their own right, so they can be used both as an independent dish and as a side dish.

Eggplant is delicious, cheese is delicious too, and eggplant with cheese is delicious squared!

All kinds of salads, snacks, first and second courses and a variety of pastries - this is not the whole list of what can be prepared from eggplant. Simple eggplant recipes are a godsend for both a festive feast and everyday life.

The inherent "blue" bitterness can be removed in several ways. Eggplant can be baked in the oven on a dry baking sheet and then peeled off. Can be cut in half, salted and put under oppression. But most often, eggplants are cut, sprinkled with salt and allowed to stand for a while, and before cooking, excess salt is washed off, or poured with salted water for 20-30 minutes and then squeezed. All of these methods are equally good, so choose any.

You will definitely love our easy eggplant recipes. Choose to taste!

snack rolls

Ingredients:
eggplant,
soft fat cottage cheese,
garlic,
walnuts,
greenery,
mayonnaise,
salt.

Cooking:
Cut the eggplant lengthwise into wide slices 3-5 mm thick, salt and leave for 30 minutes. Then rinse off the salt, dry the slices and fry in vegetable oil on both sides. Rub the cottage cheese through a sieve or mash with a fork. Grind garlic, walnuts and herbs, add mayonnaise and mix until smooth. Lubricate the eggplant slices with the resulting mass and twist into rolls. Instead of cottage cheese, you can use soft cottage cheese or a mixture of cottage cheese with cheese grated on a fine grater.

Appetizer of eggplant, tomatoes and cheese

Ingredients:
1 eggplant
2 tomatoes
100 g cheese
1 baguette
2 eggs,
greenery,
salt,
vegetable oil.

Cooking:
Cut the eggplant and tomatoes into equal slices. Fry eggplant slices in vegetable oil. Beat eggs with chopped herbs and salt. Cut the baguette into neat slices, dip each in the egg mixture and fry in vegetable oil. Place a slice of tomato on top of each slice of fried baguette, followed by a slice of cheese and a slice of eggplant. Drizzle everything with oil and bake in the oven for 7-10 minutes at a temperature of 180ºС.

Eggplant with minced meat and cherry tomatoes

Ingredients:
2 eggplants.
300 g minced meat,
100 g cherry tomatoes,
100 g melted cheese
¼ jar of olives
1 tsp dried herbs thyme,

Cooking:
Cut the eggplant diagonally into slices 2-3 cm thick and carefully cut out the flesh, leaving the bottom. Cut the pulp into small cubes and fry together with minced meat until tender, salt to taste, season with thyme and pepper. Cut cherry tomatoes into 4 parts, cut olives into thin rings, cheese into small cubes. Stuff eggplant slices with minced meat, top with cherry tomatoes, olives and cheese. Transfer the stuffed eggplant slices to a baking sheet greased with vegetable oil and bake in an oven preheated to 180ºС until golden brown.

Eggplant salad with chicken

Ingredients:
1 eggplant
1 boiled chicken leg (200 g),
1 sweet pepper
2-3 tomatoes
½ red onion.
For refueling:
1 tbsp soy sauce,
1 tsp adjika,
2 tbsp lemon juice
2-3 tbsp vegetable oil,
greens, salt, black ground pepper - to taste.

Cooking:
Cut a small eggplant into slices, sprinkle with salt and pepper and leave for 10-15 minutes. Then fry in vegetable oil on both sides until golden brown. Cut the leg and sweet pepper into strips, slice the tomatoes, and cut the onion into rings. Combine all the products prepared for the salad, pour over the dressing and let the finished salad stand for 15 minutes. When serving, decorate the dish with herbs.

Warm vegetable salad with eggplant

Ingredients:
2 eggplants
1 zucchini
2 sweet peppers
1 apple
2 cloves of garlic
1 bunch of greens
vegetable oil, salt - to taste.

Cooking:
Cut eggplants, zucchini and apples into cubes, sweet pepper into large strips. Salt the eggplant, put it on a baking sheet, pour over with oil and bake in the oven for 10 minutes at a temperature of 200ºС. Then put the pepper to the eggplants, pour over with oil and bake at the same temperature for 10 minutes. Then add apples, zucchini, pour oil again and bake also for 10 minutes. Put the prepared vegetables in a salad bowl, sprinkle them with chopped garlic and herbs and add a little oil.

Eggplant baked with champignons

Ingredients:
400 g eggplant,
400 g champignons,
200 ml 20% cream,
50 ml dry white wine
1 garlic clove
1 onion
½ tbsp thyme
cheese,
vegetable oil.
salt, black ground pepper - to taste.

Cooking:
Cut the eggplant into slices, sprinkle with salt and leave for 15 minutes to release the bitterness. Then rinse and fry on both sides. Cut the champignons into slices, fry in oil, add the onion, chopped into rings, pour in the wine and let it evaporate. Pour cream over mushrooms, reduce heat and simmer for 10 minutes. Salt and pepper to taste and add minced garlic and thyme. Lubricate the baking dish with vegetable oil, put eggplants in it in the form of a flower, directing the petal plates from the center to the edges. Put champignons with sauce in the center of the flower, wrap the edges of the plates inside, sprinkle grated cheese on top and bake in an oven preheated to 180ºС for 20 minutes.

Chicken noodles with eggplant

Ingredients:
1 chicken breast.
100 g noodles
1 carrot
1 onion
250 g eggplant,
2-3 tbsp soy sauce,
basil greens,
vegetable oil,
salt, black and red ground pepper - to taste.

Cooking:
Pour the chicken breast with 2 liters of water and cook over medium heat until tender. After that, cut the finished meat into strips, strain the broth. Carrots, onions and eggplants also cut into strips and fry in vegetable oil until golden brown. Add chicken meat, soy sauce to vegetables and simmer over low heat for 3-5 minutes. Pour the noodles into the boiling broth and cook it over medium heat until half cooked. Then add vegetables with meat to it, salt, pepper to taste and then cook everything together until the noodles are ready. Sprinkle the finished dish with chopped basil when serving.

Pie with chicken and eggplant

Ingredients:
For test:
225 g flour
1 egg
4 tbsp vegetable oil,
2-3 tbsp water,
salt, spices - to taste.
For filling:
2 eggplants
1 sweet pepper
2-3 tomatoes
1 chicken breast.
For sauce:
300 ml sour cream
3 yolks,
200 g cheese
1 garlic clove
greens - to taste.

Cooking:
For the dough, combine flour, beaten egg, vegetable oil, water, salt, add spices to taste and knead the dough. Wrap the finished dough with cling film and refrigerate for 30 minutes. Cut the eggplant into slices lengthwise and soak in cold salted water for 20 minutes, then fry on both sides. Cut the sweet pepper into cubes and lightly fry in the same oil where the eggplants were fried. Cut the tomatoes into thin circles. Cut the chicken fillet into small cubes and fry in a pan with almost no oil. To prepare the sauce, beat sour cream with yolks, add grated cheese, a little greens, chopped garlic and mix everything thoroughly. Roll out the dough according to the diameter of the baking dish, put tomatoes, chicken, eggplants, sweet peppers on it in layers and pour everything with sour cream sauce. Bake the cake in an oven preheated to 200ºС for 30-40 minutes.

Ingredients:
250 g eggplant,
1 stack rice,
1 carrot
1 onion
1 sweet pepper
12 cloves of garlic.
1 tsp adjika,
greens, salt, black and red ground pepper - to taste,
vegetable oil.

Cooking:
Cut the eggplant and pepper into cubes, onion and carrot into thin strips. Rinse rice, cover with salted water and leave for 15-20 minutes. Chop the garlic, fry in vegetable oil until golden brown and remove from the pan. Meanwhile, lightly fry the onions and carrots in garlic oil, then add the eggplants to them and fry for another 2-3 minutes. Then add sweet pepper and adjika, salt, pepper to taste and mix thoroughly. Put rice on top of this mass, pour everything with salted water so that the rice is covered with water by 1-1.5 cm, cover the dish with a lid and cook over low heat until the rice is cooked until the liquid is completely absorbed. Mix the finished pilaf well, let stand for 5-7 minutes, then sprinkle with chopped herbs and serve.

Scrambled eggs with eggplant

Ingredients:
4 eggs,
400 g eggplant,
100 g ham
1 onion
2 tbsp butter,
100 g green peas,
salt, ground black pepper - to taste.

Cooking:
Cut the eggplant into thick slices, put them on a plate and, after salting, leave for 30 minutes, then fry in butter. Cut the ham into thin strips, dice the onion and fry everything in oil, add green peas. Mix the eggs with salt and ground pepper and pour over the ham, onion and peas with this mixture. Divide the omelette into several parts, wrap the fried eggplant in each part and serve.

Lavash roll with eggplant

Ingredients:
1 sheet of lavash
1 eggplant
250 g cheese,
300 g canned tomatoes,
2-3 garlic cloves,
cilantro, salt - to taste,
vegetable oil.

Cooking:
Cut the eggplant into slices and fry them on both sides until golden brown. Chop the garlic, fry in oil, then pour the tomatoes with juice into the pan and cook until thickened, about 15 minutes. Add chopped cilantro, salt, pepper and set aside. Grate the brynza. Lubricate a sheet of pita bread with tomato juice, put eggplants on it, sprinkle with cheese. Roll into a roll, brush it with butter on top and bake in the oven for 15-20 minutes at a temperature of 190ºС.

Ingredients:
1 eggplant
1 zucchini
1 carrot
2 bulbs
2 sweet peppers (red and yellow)
2 tomatoes
1 tbsp flour,
2 bay leaves,
4-5 black peppercorns
salt, dill, parsley and cilantro - to taste.

Cooking:
Cut the eggplant and zucchini into slices, sweet pepper into strips. Pour boiling water over the tomatoes, remove the skin and cut the flesh into slices. Chop onions and carrots into strips, fry in vegetable oil until half cooked, put eggplant and zucchini on them and cook for another 3-5 minutes. Then add bell peppers and tomato pulp to the total mass and simmer over low heat for 2-3 minutes. Dilute the flour in half a glass of cold water, pour over the vegetables, add bay leaves, peppercorns, salt and pepper to taste, cover and simmer over low heat until the vegetables are ready. 1-2 minutes before the end of the stew, add chopped greens to the dish.

Muffins with eggplant

Ingredients:
200 g flour
100 g butter,
2 eggs,
200 g sour cream
1 sachet of baking powder
1 eggplant
1 onion
100 g chopped walnuts,
salt - to taste.

Cooking:
Finely chop the onion, fry it. Cut the eggplant into small cubes, add to the onion and fry. Beat butter, eggs, sour cream, salt a little, pepper and, adding flour with baking powder, mix well. Then add chopped walnuts, eggplant fried with onions to the finished dough and mix again. Spread the dough into small molds and bake until golden brown in an oven preheated to 180ºС for about 30 minutes.

Eggplant puffs

Ingredients:
500 g puff yeast dough,
4 eggplants
1 onion
2 cloves of garlic
3-4 tbsp vegetable oil,
3 tbsp 30% cream,
3 tbsp grated cheese
salt, oregano, ground black pepper - to taste.

Cooking:
Peel the eggplant and cut into small cubes. Chop the onion and garlic. In a frying pan, fry the onion until golden brown, put the eggplant, garlic to it, mix, cover and cook, stirring, over medium heat. When the eggplant is almost ready, add the oregano, cream and stir. After the cream has evaporated a little, add the cheese, mix and cool. Roll out the dough, cut into squares, put the filling in the middle of each and connect the edges of the dough over it. Bake puffs in an oven preheated to 180ºС until golden brown.

Eggplant fritters

Ingredients:
1 kg eggplant,
5 tbsp flour,
1 pinch of soda
1 pinch red ground pepper,
¼ tsp turmeric,
3 tbsp chopped greens,
3 tbsp water,
170 g mozzarella,
⅔ stack. semolina,
salt - to taste.

Cooking:
Cut the eggplant into circles, sprinkle them with salt and leave for 30 minutes. Mix flour, soda, turmeric, herbs, salt, ground red pepper in a separate bowl, add so much water to make a dough that looks like thick sour cream. Cut the cheese into pieces and lightly fry. Put a piece of cheese on an eggplant circle, cover with another eggplant circle on top, dip in the prepared dough, roll in semolina and fry in vegetable oil on both sides until cooked.

Simple eggplant recipes will no doubt diversify your usual menu. And what eggplant preparations we have in store for you!

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Culinary community Li.Ru -

Eggplant with cheese and garlic is a great festive and everyday snack. It is very important to note that this appetizer can be eaten both warm and cooled. Cooled down, it acquires an unexpected taste.