home Diagnosis and diseases Recipe for delicious blue ones to eat now. The best eggplant recipes

Recipe for delicious blue ones to eat now. The best eggplant recipes

For some reason, many people don’t like eggplants very much, but it’s in vain. From this vegetable you can prepare various delicious dishes which can be used for everyday and holiday menu. The main thing is to strictly follow the recipe, then it would seem that this is not very delicious vegetable it will be quite satisfying and delicious treat. And we’ll look at what can be made from blue ones in the most popular recipes.

Fried eggplants are quick and tasty

With tomatoes and garlic

How everything will be prepared:

First, wash the eggplants in cool water;
Then cut them into circles;
Place in a cup and pour cold water, add salt. Let it sit in the water for a while;
Next we make the garlic sauce. Peel the garlic cloves and pass them through a garlic press;
Place mayonnaise in a small bowl, add garlic and stir;
Rinse the tomatoes in cool water;
Cut the tomatoes into thin slices;
Branches of greenery need to be rinsed and thoroughly shaken off excess liquid;
Cut the greens into thin pieces;
Remove the eggplants from the water and squeeze;
Place a frying pan on the fire, add a little vegetable oil and heat it up;
Place eggplants in hot oil and fry on both sides. Fry each side for 3 minutes;
Place the fried vegetables on a large flat plate;
Lubricate everything with garlic sauce;
Next, lay out the tomato slices;
At the end, sprinkle everything with herbs.

"Like mushrooms"

For cooking we need:

4 eggplants;
two chicken eggs;
onions – 2 pieces;
1 small spoon of seasoning;
vegetable oil;
a little mayonnaise;
some green onions.

It takes about 1 hour to cook, calorie content is 145 kcal.

How to do it:

Eggplants must be peeled;
Cut the peeled vegetables into cubes and place them in a cup;
Break the chicken eggs and beat thoroughly until smooth;
Next, pour the beaten eggs into the eggplants, stir and leave to stand for an hour. During this period, it is necessary to constantly stir the vegetables;
Place a frying container on the fire, pour in vegetable oil and lay out the eggplants with the egg;
Fry the vegetables, while mixing everything;
Next, remove the skin from the onion, cut the heads into small cubes;
Add the onions to the eggplants, mix everything and continue frying;
After the vegetables are well fried, add seasoning to them and stir;
Leave to cook until the end;
Place the prepared vegetables on a plate and place them on the table.

Stewed eggplant

For cooking we will prepare the following ingredients:

eggplants – 400 grams;
200 grams of onion;
two sweet peppers;
tomato – 2 pieces;
two carrot roots;
half a glass of clean water;
parsley, dill – 5-6 branches;
salt to your taste;
ground pepper as desired.

Cooking is not too long, only 60 minutes, calorie content – 149 kcal.

Let's start cooking:

Rinse the eggplants well warm water. We cut vegetables into strips or small squares;
Place the vegetable pieces in a bowl, sprinkle with moth and leave to stand for half an hour;
Remove the peel from the bulbs and cut into small squares;
The carrots must be washed, cut into thin strips or grated on a grater with large teeth;
Place a frying container on the fire, pour in a little vegetable oil;
Add chopped onion to hot oil and fry for 2-3 minutes;
Next, add the carrots and leave to fry over moderate heat;
Place the eggplant pieces in a colander and squeeze out all the liquid;
Place the vegetables in a container with the onions and carrots, mix everything and leave to fry;
Rinse the tomatoes and cut them into cubes;
Peel the sweet pepper from seeds and cut into strips;
Place the tomatoes and peppers in a container with the rest of the ingredients;
Pour in water, season with salt, ground pepper and leave to simmer;
Rinse the green branches, shake them off and chop them into small pieces;
If you wish, you can add a couple of cloves of garlic, they should be peeled and passed through a garlic press;
After 15 minutes, turn off the vegetables, sprinkle with herbs and add garlic.

How to cook blue ones in the oven

We will prepare from the following ingredients:

3 medium eggplants;
tomatoes – 5 pieces;
a little sour cream;
200 grams of champignons;
a slice of hard cheese;
spices to your taste;
vegetable oil.

How long will we cook? Preparation is very short - only 60 minutes, calorie content - 138 kcal.

How we will cook:

Recipe for eggplant with meat

What components do we need:

beef meat, tenderloin – 500 grams;
eggplants – 2 pieces;
a glass of water or broth;
one onion;
one carrot;
one sweet pepper;
one tomato;
parsley - 6-7 branches;
salt to your taste;
seasoning mixture

Cooking will take us about 2 hours, calorie content – 220 kcal.

What the cooking will look like:

The meat must be thoroughly rinsed with cold water;
Then we wipe the piece, cut off the films, veins and cartilage;
Cut the beef into small pieces;
Place a frying container on the fire, add vegetable oil, heat it up;
Place beef slices in hot oil and fry over low heat, mixing everything occasionally;
Peel the onion and cut into cubes;
Rinse the carrots, peel the skin from its surface and chop into small pieces - strips or halves of circles;
Add the vegetables to the meat, stir and fry for another 5 minutes;
Next, pour in a glass of water or broth;
Cover with a lid, reduce heat and simmer for about 1 hour over low heat;
Meanwhile, wash the eggplants and cut them into halves;
Place the eggplants in a cup, fill with water, add salt;
Let stand for 20 minutes;
After this, we take out the vegetables and get rid of excess water;
Fry in a dry Teflon-coated frying pan;
Fried eggplants will thus retain their shape better in the finished dish;
Peel sweet peppers from seeds, rinse and cut into strips;
Add pepper to vegetables and meat, add salt and spices;
Add the eggplants and stir;
Simmer everything for 5 minutes;
Rinse the greens, shake well to remove excess moisture;
Chop the greens into small pieces and add to the meat and vegetables;
Simmer for another 5 minutes and remove from heat.

Stewed zucchini with eggplant and tomatoes

Components:

4 eggplants;
2 zucchini;
4 tomatoes;
2 sweet peppers;
300 grams of onion;
garlic - a small head;
fresh parsley – 6 pieces;
3 branches of celery;
a pinch of black pepper;
a mixture of Provencal herbs;
salt to your taste;
vegetable oil.

We will spend about an hour and a half on cooking, the calorie content is 153 kcal.

We will prepare it like this:

We wash the eggplants from dirt and dust and cut them into cubes;
We wash the zucchini from dirt, cut it and clean out the seeds. Cut into cubes;
Sprinkle all pieces of vegetables with salt and soak for 30 minutes;
Cut the sweet pepper into several parts and remove the seeds;
Cut the pepper into strips;
Remove the skin from the onions and cut into half rings;
Peel the garlic cloves and chop into small pieces;
Rinse the greens and chop into small pieces;
Pour oil into a frying container and place on fire;
Place onion half rings and fry for 5 minutes;
Squeeze out excess moisture from eggplants and zucchini;
Place vegetables in oil with onions and fry;
After this, add slices of sweet pepper;
Rinse the tomatoes, cut into cubes or grind in a blender;
Place the tomatoes with the vegetables, add a little water, add salt, add seasonings;
Reduce heat and simmer everything for 40-50 minutes;
About 10 minutes before the end, add the greens and garlic;
Simmer everything until done and remove from heat.

Recipes for delicious eggplant dishes in a slow cooker

With tomatoes

Components:

3 eggplants;
4 medium tomatoes;
3 garlic cloves;
150 gram slice of cheese;
onion – 1 piece;
a little salt;
spices as desired;
vegetable oil.

Everything needs to be prepared for at least 1 hour, calorie content – 138 kcal.

We will cook according to the following rules:

Wash the eggplants and cut them into small cubes;
Place the vegetables in a cup, add salt and water. Let stand for about 15-20 minutes;
Remove the husk from the onion and cut into half rings;
Rinse the tomatoes, cut them into circles, then cut the circles into two parts;
Spray the multicooker container a little with vegetable oil;
Place onion half rings in a layer on the bottom;
Place a third of the eggplants on top of the onions;
After this, add half the tomatoes;
Peel the garlic cloves and pass them through a garlic press;
Place a little garlic on top of the tomatoes, sprinkle with salt and spices;
After this, we repeat all the layers again and also season with salt, spices and garlic;
Finally, finish with a small layer of grated cheese;
Set the “Baking” mode and leave to cook for about 40-45 minutes;
Prepared vegetables can be decorated with chopped herbs.

With pepper

Ingredients for cooking:

half a kilogram of eggplant;
sweet pepper – 2-3 pieces;
large tomatoes - 3 pieces;
onion – 1 piece;
garlic – 2 cloves;
vegetable oil;
salt;
seasonings at your discretion.

We will cook for about 75 minutes, calorie content – 125 kcal.

Let's start cooking:

Rinse the eggplants, cut them into not very thin circles;
We wash the pepper, cut out the stalk along with the seeds;
Cut the pepper into thin rings;
We wash the tomatoes. They should be doused with boiling water and the skin removed;
Cut the tomato pulp into quarters;
Add a little vegetable oil to the multicooker container;
Select the “Baking” mode, lay out all the vegetables;
Leave everything to simmer for 1 hour;
Rinse the greens and chop finely;
Peel the onion, cut into small cubes;
Peel the garlic and press it through the garlic press;
About 15 minutes before the end of cooking, add the onions, garlic and herbs;
Place the prepared vegetables on plates and serve.

Almost any treat can be made from eggplants. They can be stewed, fried, baked. In addition, they go well with other vegetables. They are tasty and nutritious together with meat. So don't forget about it healthy vegetable, because you can make so many delicious dishes from it.

It’s hard to imagine a vegetable stranger than eggplant. One is unreal purple what is it worth! European travelers first encountered eggplant during their tourist, research and expansion visits to India.

And some overly zealous researcher found out that the ancient Greeks, who also saw eggplants in their own gardens more than once, called the purple fruit “the apple of madness” and were sure that, having eaten a bellyful of blue fruits, you could easily become damaged in your mind. Europeans decided to try eggplants only after America was discovered. The fact is that travelers from Europe saw that American Indians grow eggplants and happily eat the purple fruits without losing their minds.

There is a legend that a Turkish imam fainted after trying an eggplant dish for the first time. It seems that the food turned out to be so tasty that the impressionable Turk lost consciousness from an excess of feelings.

Eggplants contain a certain amount of vitamin C, which can protect us from colds and infections, and although the amount of ascorbic acid in eggplants is far from lemons or black currants, an additional portion of this vitamin is unlikely to be superfluous for your body. In addition, eggplant fruits contain quite a lot of B vitamins, which not only strengthen nervous system and fight depression and insomnia, but also help our skin quickly absorb moisture, which means it relieves your face of early wrinkles. In addition, the substances contained in eggplant restore skin tissue and even promote wound healing.

Eggplants are rich in manganese, iron and zinc, so blue fruits are recommended to be consumed for anemia. Eggplants are also useful for those who have problems with the heart and blood vessels, because eggplants contain substances that can reduce cholesterol levels in the body. In addition, potassium salts present in eggplant fruits improve heart function and help remove excess fluid from the body, so eggplants are useful for older people suffering from cardiovascular diseases, especially with edema caused by cardiac dysfunction.

And nutritionists consider eggplants to be almost the best food for those who want to part with extra pounds. One hundred grams of this valuable vegetable contains only 28 kcal; in addition, eggplants are rich in fiber, which can remove toxins and excess fluid from the body. The only “but”: when frying, eggplants easily absorb oil, so the final eggplant product may be too fatty. We'll open it for you little secret: eggplants will absorb less oil if the sliced circles are immersed in cold water for 10 minutes.

When buying eggplants, you should give preference to young fruits. The fact is that eggplants contain a substance called solanine, which explains their slightly bitter taste. Overripe fruits contain quite a lot of solanine, and since in large quantities this substance can cause irritation of the esophagus and stomach problems, it is better to choose younger eggplants. You can determine the “age” of an eggplant by its skin and stalk. A brown stalk indicates that the fruit was picked a long time ago, there are no brown spots on a fresh eggplant, and it is not soft and slippery, and the skin should not be wrinkled and dry. If you are still not sure that you have made the right choice, just in case, keep the purchased eggplants in a 3% solution of salt water - this way a significant part of the solanine is extracted.

The eggplant season has been declared open. Now, until late autumn, fresh blue berries will be available on the shelves (yes, in fact, this vegetable is not a vegetable at all). Oriental cuisine “adores” them, and European chefs pay tribute to them. And we will try to make some very simple and quick, as well as tasty dishes from the “little blue ones”.

Choice

To prepare a delicious eggplant dish, you must first buy them. Choose medium-sized fruits with tightly fitting sepals. Also, the eggplant should be elastic. With bright shiny skin without blemishes. The stalk must be fresh. This means that the eggplant was recently picked from the garden.

Why are they bitter?

To clean or not

If you want the eggplants to turn into puree, peel them. If you make caviar, stewed eggplant, ajapsandal, cleaning makes sense. If you bake or grill, it is better with the skin. It will turn out delicious, and the eggplants will not fall apart. Sometimes eggplants are pre-baked for caviar and ajapsandal. This is done with the skin, and then the pulp is pureed or cut.

Oil

Eggplants absorb oil like a sponge. No matter how much you pour, it’s not enough. Therefore, it is best to cook them in the oven, grill or fry in non-stick pans and use a minimum of oil. Eggplants pre-baked in the oven are often placed in caviar. They will then need less oil.

Often eggplants are cut into slices and fried. To put a small barrier between the oil and the eggplants, you can roll them in salted flour.

What to pair with

With garlic - this is the most important and best partner of eggplant. He makes it interesting, sharp, memorable. Cilantro looks great with eggplant. And here walnuts It is best added to blue berries along with garlic.

Three simple and quick recipes

Grilled eggplant

3 eggplants

½ tsp. salt

1 tbsp. vegetable oil

Step 1. Wash the eggplants and cut them crosswise, slightly diagonally, to make larger circles, 7-10 mm thick.

Step 2. Season with salt, sprinkle with oil and bake on a wire rack or on skewers over coals for about 10 minutes.

Step 3. Serve with garlic sauce.

Eggplant caviar with zucchini

2 onions

3 tomatoes

2 small zucchini

4 medium eggplants

1 carrot

½ head of garlic (or to taste)

2 tbsp. vegetable oil

Salt and pepper

A little cilantro

Step 1. Finely chop the onion and fry in oil, add grated carrots to it. Later together.

Step 2. Add grated zucchini.

Step 3. Cut the eggplants into small cubes and simmer separately with a spoon of vegetable oil. Then add chopped tomatoes to them.

Step 4. Add soft eggplants to the roast. Finely chop the garlic and also add to the vegetables.

Step 5. Salt and pepper. Add greens. Caviar is very tasty when served cold.

Eggplant with cheese

4 eggplants

150 g grated cheese

2 tbsp. sour cream

A little mustard or green adjika

Step 1. Cut the eggplants into 1 cm thick circles.

Step 2. Grate the cheese. Add a little adjika or mustard to the sour cream.

Step 3. Grease a baking tray with oil, place eggplants, sour cream on top and sprinkle with cheese

Step 4. Bake for 15-20 minutes at 180 C. Serve hot.

This vegetable contains a large amount of vitamins and minerals, which are in the most optimal ratio. Thanks to regular consumption of dishes from this vegetable, the level of hemoglobin in biological fluid increases significantly.

It should also be remembered that these vegetables contain fiber large quantities and few calories. Therefore, eggplant dishes are a great option for dietary nutrition.

The only thing in this issue It is very important to try to use a small amount of vegetable oil. Therefore, for those who want to get into excellent shape, these vegetables are best suited in baked and stewed form.

Therefore, in the autumn, when the price of this vegetable has reached its minimum, you should not deny yourself the pleasure of enjoying healthy and tasty snack dishes, the preparation of which will require a small amount of time.

How to choose the right eggplants for cooking

It is quite clear that in order to prepare a delicious eggplant dish, you should pay attention the right choice main ingredient. Vegetables have the best taste small size, the length of which does not exceed fifteen centimeters.

There are cases when eggplants can grow to almost seventy centimeters, but they are completely unsuitable for cooking. Therefore, preference should be given to the youngest samples with smaller sizes.

When choosing eggplants for cooking, you should pay attention to ensuring that the vegetables do not have any external damage. The fruit should be elastic and have a neutral odor.

If you smell any off-putting aroma, this is a sign that the vegetables have not been stored properly and have spoiled. Therefore, buying such fruits is strictly prohibited, as they can harm your health.

How to properly store eggplants

To create culinary masterpieces, it is very important to use only high-quality ingredients that can only bring benefits to the human body. Therefore, it is necessary to store vegetables correctly.

While at room temperature vegetables can only be stored for two days. Therefore, if you do not plan to cook them within this period of time, it is better to store the vegetables in the refrigerator. If the temperature is two degrees and the average air humidity does not exceed eighty percent, vegetables can be stored for up to one month.

Features of cooking eggplants

Why are eggplants bitter?

Even young eggplants contain a large amount of solanine. He is the one main reason presence of bitter taste. In order to avoid an unpleasant aftertaste, you can leave the already cut eggplants in salt water for half an hour.

Thanks to this simple procedure, this substance will be almost completely removed from the vegetables, so there will be no bitterness in the prepared dish.

Is it worth peeling eggplants?

If you plan to prepare eggplants in the form of puree, which is good for sauces and preservation, then the answer is clear - you need to peel them. In order to prepare eggplant caviar or stewed vegetables, you can peel the eggplants. If your plans include baking in the oven or grilling, then it is not advisable to peel the skin, as the vegetables will lose their elasticity.

Baked eggplant skin has an amazing taste, especially since if it is present, the vegetables will retain their integrity and will not fall apart. Quite often in recipes there is a need for pre-baking. This is necessary, for example, for preparing eggplant caviar. In this case, they are then whipped using a blender.

How to use the oil

Eggplants absorb vegetable oil very strongly. No matter how much you use, it runs out very quickly and becomes insufficient again. A large amount of oil is a source of cholesterol, which is harmful to health, so it is not advisable to abuse it. Therefore, healthy and tasty dishes are obtained in the oven and on the grill.

If you are a fan of fried eggplants, then it is better to use a frying pan that has a non-stick coating, which makes it possible to use small amounts of oil.

In order to prepare caviar, the caviar is usually pre-baked precisely because it can save oil. Many people like fried blue ones, cut into circles. To use less vegetable oil, it is better to roll them thoroughly in flour, which will act as a kind of barrier between the eggplants and the oil, due to which much less of it will be absorbed. This dish will not only delight you with excellent taste, but will also benefit your body.

What are eggplants good for?

The best partner is garlic. Thanks to the addition of garlic, the vegetable becomes more interesting, with a memorable spicy flavor. Cilantro goes well with eggplant. If you are a fan of walnuts, then it is better to use them together with garlic.

1. Georgian eggplants

This appetizer looks like rolls, which are a common dish for an autumn meal. Traditionally cooked eggplants Georgian recipe, differ not only in their amazing taste, which will certainly not leave anyone indifferent, but are also beneficial for the body.

In this case, instead of harmful mayonnaise, it is best to prepare a spicy sauce called satsivi, which uses only natural ingredients. It is also important, after the vegetables have been fried in a large amount of oil, to pat them thoroughly with paper towels.

To prepare this culinary masterpiece you will need the following products:

eggplants – half a kilogram;
walnuts - two hundred grams;
garlic - a couple of cloves;
onions - one hundred grams;
fresh herbs: parsley, cilantro, saffron 50 grams each;
spices to taste;
wine vinegar - teaspoon;
vegetable oil - five tablespoons;
salt and to taste;
pomegranate seeds as decoration.

Stages of preparing Georgian eggplants:

Before you start creating a culinary masterpiece, you will need to thoroughly wash the eggplants, cut them into strips, and add salt. They should be left like this for a couple of hours. Thanks to this trick, the vegetables will not have a bitter taste.

The highlight of this dish is satsivi pasta. To prepare it you need walnuts, onions and garlic, fresh herbs and spices. You will need to first grind the nuts along with the garlic and spices until a homogeneous mixture is achieved. To do this, you can use a blender or meat grinder.

The greens should be finely chopped and wine vinegar added to it (pomegranate juice is also suitable instead). All ingredients prepared for the sauce must be mixed until smooth.

To serve, you need to make a dish that will have a presentable appearance. appearance. Therefore, it is necessary to place the prepared Georgian sauce on the cut strips of fried eggplant. After this you need to roll it all into rolls.

Ripe pomegranate seeds will look beautiful as a decoration. It is best to leave the dish in the refrigerator for a couple of hours, as this will allow the eggplants to be completely saturated with the prepared sauce and acquire an excellent taste and aroma. This dish will definitely be appreciated by your family.

2. Eggplants for the winter

Most housewives use eggplants to prepare preserves in the autumn. They are used to make all kinds of snacks seasoned with garlic sauce, salads and many other delicacies.

The popularity of this vegetable in the preparation of canned food has not come in vain, since the preparations are perfectly stored and have a great taste. Thanks to this, you can always have ready delicious snack in case guests show up unexpectedly.

In order to do delicious preparations for the winter, you will need the following ingredients:

eggplants – six kilograms;
bell pepper – one kilogram;
garlic - seven heads;
table vinegar - half a glass;
vegetable oil - half a glass
rock salt - two tablespoons;
sugar - one glass.

Cooking steps:

At the very beginning, you need to thoroughly wash the jars in which the vegetables will be placed. They must be thoroughly sterilized, since the safety of the preservation will depend on this stage. Vegetables should be washed and the tails cut off. Each eggplant should be cut into approximately eight equal pieces. After this, they need to be put in a bowl and salted. They should be left in this form for a couple of hours.

This will release the bitterness from the vegetables, which is very important for the excellent taste of the finished dish. At the end of the above period, you need to wash off the remaining salt from the vegetables and place them in a pan with cold water. After the water boils, you need to cook the eggplants for about five minutes.

The next step is preparing the marinade. You will need to prepare additional vegetables in advance. Add spices and blend in a blender. Add vegetable oil, salt, sugar and vinegar to the resulting mixture.

Pre-prepared eggplants will need to be poured with this marinade and boiled again. After boiling, you will need to divide the resulting snack into equal portions and put it in jars. At the last stage, the cans need to be rolled up using a seaming wrench. Now you have an excellent snack that your loved ones will definitely appreciate.

In addition to the above recipes, eggplants are often fried and seasoned with mayonnaise or various sauces. Fresh herbs are perfect for decoration. Eggplant appetizers are an excellent addition to both a regular dinner and festive feast. Bon appetit!

Almost everyone loves summer. Some for warm days and plenty of sun, others for a holiday at sea or for trips to nature, dachas, they love for the starry sky in June, for the opportunity to wear light beautiful clothes and eat delicious berries, fruits and vegetables. Everyone's reasons are different, and they are all wonderful!

Well, personally, one of the reasons why I love summer is the offensive eggplant season. And now that time has come! Now, until late autumn, fresh blue berries will be available on the shelves (yes, in fact, this vegetable is not a vegetable at all).

© DepositPhotos

How to cook delicious eggplants

Variations eggplant appetizers There are so many that even the most real gourmet will find one that he will be ready to eat almost every day. Eggplants are held in high esteem in oriental cuisine; European chefs pay tribute to it.

Well, the editors "So simple!" invites you to find out a simple way, how to cook deliciously and quickly“little blue ones” for dinner. It’s done almost in the blink of an eye (by the way, it’s eaten just as quickly)!

© DepositPhotos

Ingredients

eggplant (large)

2 tomatoes

300 g mozzarella (if desired)

5 tbsp. l. sunflower oil

salt, pepper, basil to taste

© DepositPhotos

Preparation

Wash the eggplant. Cut the peeled eggplant into circles about a centimeter thick.

Salt and pepper the eggplant, and then fry in a frying pan with sunflower oil. Fry on both sides until golden brown.

Wash and cut the tomatoes into slices. You can also take mozzarella, cut into small slices. The thickness of the cheese and tomatoes should be about a centimeter.

Then there are two options! You can stack a circle of eggplant, a slice of cheese, and a slice of tomato on top. Get it quick and easy cold appetizer according to an old Bulgarian recipe.

Or you can make “eggplant towers” using the oven. In a baking dish, greased with oil, we build towers: a circle of eggplant, a circle of tomato and a slice of cheese.

Garnish each serving with basil sprigs and drizzle with balsamic vinegar. We put it all in the oven and bake at 200 degrees for 15–20 minutes.

© DepositPhotos

To understand the cooking process better, watch this video.

Many housewives even today consider eggplants to be too capricious: they either turn black or taste bitter. Although these troubles are easy to avoid. Be sure to read these useful tips, or better yet, save them, because you will definitely need them when creating delicious and healthy dishes eggplant.

Eggplants contain quite a lot of solanine - this is the substance that makes them bitter. Some people like a slightly bitter taste.
But for those who don’t like this taste, I suggest putting chopped eggplants in salted water for 20 minutes. Most of the solanine will come out and the bitterness will disappear.

© DepositPhotos

To prevent eggplants from absorbing a lot of fat when frying, first scald them with boiling water.

© DepositPhotos

Eggplants absorb oil like a sponge. Therefore, it is best to cook them in the oven, grill or fry in non-stick pans and use a minimum of oil.
Often eggplants are cut into slices and fried. To put a small barrier between the oil and the eggplants, you can roll them in salted flour.

© DepositPhotos

Here's another life hack for those who like to cook with butter or ghee. First, it is better to pour a little sunflower oil, and then add the butter: then it melts evenly and does not burn.

© DepositPhotos

There are countless ways to cook eggplant! Therefore, I suggest you familiarize yourself with another wonderful recipe - fried eggplant with garlic: they will surprise you with their moderately spicy taste with bright lemon notes.

More simple recipe I’ve never seen anything like this before! Well, my family always asks me to cook more. By the way, this recipe is also useful for those who watch their figure and want to look slim and beautiful.

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