If you love eggplants as much as we love them, then these recipes are specially selected for you!

1. Catalan stuffed eggplants

Ingredients:

Eggplants - 2 pcs.
Onion - 1 piece
Garlic - 3 cloves
Tomato - 1 piece
Chicken egg - 2 pcs
Olive oil - 30 g
Cheese - 100 g
Greens - to taste

Preparation:

1. Cut the eggplants into two parts and carefully cut out the middle.
2. Finely chop the onion, pass the garlic through a press and fry in olive oil
3. Finely chop the eggplant pulp and also add it to the frying pan. Simmer for three minutes. Remove from heat.
4. Chop the tomato and hard-boiled eggs. Then add to the filling, add some greens and 50 grams. grated cheese. Mix everything, salt, pepper, season to taste.
5. Fill the eggplant halves with the filling.
6. Sprinkle them with grated cheese and bake them in the oven for 20-30 minutes.
Cover the top with foil for 15 minutes to prevent the cheese from burning.

2. Eggplant baked with tomatoes and cheese

Ingredients:

Eggplants - 500 g
Tomatoes - 350 g
Cheese - 100 g
Garlic - 3 cloves
Pepper
Salt

Preparation:

1. Cut the eggplants into 1 cm thick slices.
2. Add salt and leave for 30 minutes.
3. Rinse in cold water.
4. Cut the tomatoes into slices.
5. Finely chop or squeeze the garlic.
6. Grate the cheese on a fine grater.
7. Place eggplants in a baking dish, rub each circle with garlic.
8. Place some garlic on top.
9. Then add the tomatoes, add a little salt and pepper.
10. Sprinkle with cheese and place in the oven.
11. Bake for about 35 minutes at 180 degrees.
12. Sprinkle with herbs when serving.


3. Eggplant lecho

Ingredients:

Eggplants - 2–3 pcs.
Onion - 2 pcs.
Tomatoes - 4–5 pcs.
Garlic - 2–3 cloves
Sweet pepper - 2–3 pcs.
Vegetable oil
Salt, ground black pepper - to taste

Preparation:

1. Prepare ingredients.
2. Peel and chop the pepper.
3. Prepare and cut the tomatoes.
4. Cut the onion into thin strips.
5. Peel and cut the eggplants.
6. Fry the eggplants and then the onions.
7. Add chopped pepper.
8. Add tomato pulp and garlic.
9. Pour in tomato juice and simmer until done.


4. Fried eggplants “under meat”

Ingredients:
- two eggplants
- minced chicken - 0.5 kg
- three eggs
- bulb onions
- three cloves of garlic
- vegetable oil
- flour
- salt
- pepper
+ your favorite spices

Preparation:

We cut the eggplants (diagonally) and make minced meat, like cutlets.
Place minced meat on each eggplant pancake, press down and form a flat cake.
First roll in flour, and then in beaten and salted egg, fry first with the minced side down.
Place it on a platter and serve it to your guests!

5. Sauteed eggplant.

Sauté is one of those dishes that can serve as an independent dish, as a side dish and as an appetizer. Excellent eaten hot or cold. And, most importantly, it contains all my favorite vegetables: eggplants, tomatoes and peppers. What a delight!

Ingredients:

a couple of eggplants;
1 onion;
one large carrot;
a couple of bright sweet peppers,
several tomatoes;
sunflower oil for frying;
from seasonings: salt, hot peppers,
basil and dill greens,
a couple of cloves of garlic

Preparation:

1. Wash the eggplants, remove the tails and cut into large cubes along with the peel. Sprinkle with salt and set aside.
2. We don’t chop the peppers and carrots either; we cut them into strips, cubes, rings, whatever you like.
Quarter onion rings. A gram of hot pepper.
3. I let the tomatoes juice with plenty of pulp by simply grating them.
4. Fry the eggplants in sunflower oil. I fry the remaining vegetables.
5. Mix everything and pour tomato juice. I simmer over low heat for about 20 minutes. Then I taste for salt and pepper, adjust to taste, and finally, just before removing the dish from the heat, season with finely chopped herbs and garlic.
6. I remove it from the heat, cover it slightly with a lid, leaving a gap so that the dish “breathes” and let it sit for about 10 minutes. Everything else comes later: eat it, cool it, pack it in a tray to take with you, and so on.


6. Eggplant rolls with feta and tomatoes.

A light summer dish of delicious eggplant rolls with feta and tomatoes.

Ingredients:

2 medium eggplants
2 tomatoes
120 g feta
1 tbsp. olive oil
small handful of parsley leaves
70 g walnut halves

Preparation:

1. Cut the eggplants lengthwise into slices 4-5 mm thick.
2. Heat a frying pan with 1 tbsp. vegetable oil. Add the eggplants and fry in 2 batches for 2 minutes on each side until done.
3. Transfer to paper towels to absorb excess fat. Remove the seeds from the tomatoes and cut the pulp into thick strips. Feta, 1 tbsp. Place olive oil and herbs in a blender bowl. Grind to a paste.
4. Place 1 tsp on each slice of eggplant. feta, a piece of tomato and half a walnut. Roll into rolls.


7. Eggplants under a fur coat

Ingredients:

2 eggplants
bacon slices
2-3 tomatoes
cheese (hard varieties)
Don't salt anything!

Preparation:

Wash the eggplants, cut lengthwise (finger-thick). Fry in vegetable oil on both sides.
Cut the tomatoes into slices (my eggplants were small, so I cut the tomato slices in half). You can simply cut the cheese into slices, the same as eggplants. I had some grated cheese left over, so I used that this time.

Now we lay everything out in layers:
Place a slice of eggplant so that it rests slightly on the wall of the dish in which you will bake the dish. Place a slice of bacon on it, and tomatoes on it. Then, if you don’t have grated cheese, then place a piece of cheese. If the cheese is grated, then put the next slice of eggplant (overlapping a little on the first piece). And so on until the end of the eggplant.
After that, fill everything with cheese and put it in the oven (170 degrees)
Until golden brown.


8. Eggplants with tomatoes and cheese.

Ingredients:

3 medium eggplants
150-200 grams of cheese
3-4 large cloves of garlic
tomatoes optional
basil
mayonnaise

Preparation:

1. Cut the eggplants into slices, dip both sides in vegetable oil and place on a baking sheet.
2. Grate 150-200 grams of cheese on a fine grater, add a couple of tablespoons of mayonnaise and garlic squeezed through a garlic press.
3. Spread the finished mixture with a fork onto each eggplant slice. You can sprinkle a little dry basil on top. If you want this dish to be more juicy, you can put slices of thinly sliced ​​tomato on top of the eggplant slices and put the cheese mixture on top of the tomato.
4. Bake until done.

9. Eggplants with meat and vegetables.

Simple and tasty dish, combines meat and vegetables.

Ingredients:

Eggplant 1 pc.
Minced beef 150 g
Bell pepper 1 pc.
Onion 1 pc.
Tomato 1 pc.
Potatoes 1-2 pcs.
Greens to taste
Garlic 1 tooth.
Cheese 80 g
Vegetable oil for lubricating the mold
Spices to taste
Salt to taste
Pepper to taste

Preparation:

Cut the eggplant, onion and potatoes into slices. Slice the potatoes as thin as possible. Prepare the remaining vegetables. Chop the garlic and herbs. Grease the mold well vegetable oil. Place eggplant slices into the mold, add salt and season with spices. On top of the eggplant are potato slices, then minced meat cakes. It is better to salt and pepper the minced meat in a separate bowl, and then make flat cakes. Then - onion rings. Don't forget to add salt. Spices. Place chopped peppers and tomatoes on top of the onion. Everything is very simple.

Cut the cheese as desired and place on top of all the vegetables. Chop the garlic clove and sprinkle on top. Place in the oven at average temperature. Bake until the vegetables are browned and the smell makes you dizzy. If there is too much juice released, simply change the oven levels and move the pan lower. Excess liquid will evaporate.

Sprinkle the finished dish with herbs.


10. Eggplant “Firebird”

Ingredients:

- eggplants
- tomatoes
- bacon
- cheese

For refueling:
- mayonnaise
- sour cream
- garlic
- greenery

Preparation:

Cut the eggplant lengthwise into 2 parts. Cut each half lengthwise into strips, without cutting all the way through, add salt and leave for 30 minutes. Cut the cheese into slices, bacon into slices, cut the tomatoes into half rings. Rinse off the salt from the eggplant and blot off excess water. We put it in the form in which it will be baked! Place bacon, cheese, and tomato between the eggplant plates.

Pepper on top and pour dressing over it. For the dressing, mix mayonnaise with sour cream 1:1 (you can do it without mayonnaise, if you don’t like it), add finely chopped garlic and herbs, and optional spices.

Bake for 30 minutes at 180 C.

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

This original dish, whose name immediately reveals its French origin, is easy to prepare at home.

Product composition:

• young eggplants - 2 pcs.;
• tomatoes - 5 pcs.;
• vegetable oil - 50 g;
• a pinch of regular sugar;
• onions and bell peppers - 2 pcs.;
• We select the amount of herbs and garlic as desired.

Cooking method:

1. Before deciding what can be cooked from eggplants, Let's take note of the first rule - we only buy blue ones that are not overripe. Such fruits do not have bitterness and pronounced tart “shades”.
2. Wash the vegetables, dry them with napkins, cut into circles up to 0.8 cm thick. Divide large slices into halves.
3. Chop the peppers and onions into rings, tomatoes into thin slices. Place the ingredients in a saucepan in layers and lightly salt each row. First we place the onion, then the pepper, then the blue pieces. We finish decorating the food with slices of chopped tomatoes.
4. Sprinkle the food with a pinch of sugar, add 3 chopped cloves of garlic and chopped herbs. Drizzle with aromatic oil and simmer covered for 40 minutes.

Periodically shake the dishes slightly, but under no circumstances mix its contents. This required condition cooking a French dish!

Blue in Korean

Let's move on to Asian cuisine, which is distinguished by its ancient traditions and culinary features.

Required components:

• sweet carrots - 1 kg;
• eggplants - 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:

1. Cut clean eggplants into strips, add salt, and leave for 3 hours.
2. We take out a special grater for preparing carrots in Korean, grate the sweet root vegetable, and place it in a convenient bowl.
3. Squeeze the little blue ones from the released liquid, add them to the bowl along with chopped garlic, salt, sprinkle with white sugar.
4. Heat the vegetable oil in a frying pan and add the desired amount of hot pepper. Pour the spicy mixture over the vegetables, mix thoroughly, and place in the refrigerator for several hours.

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

Stew with zucchini and tomatoes

List of ingredients:

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

Cooking technology:

1. Wash the little blue ones, cut off the skin, divide them into quarters up to 2 cm thick. Heat the oil in a frying pan, fry the fruits until brown. Constantly stir the mixture and add fat if necessary.
2. Place the diced zucchini in a separate bowl with butter. When the pieces turn pink, add onion chopped into half rings, grated carrots, chopped strips of peeled pepper. We continue heating the food until cooked, at the end add chopped tomatoes, chopped garlic, chopped chili, Provençal herbs, and your favorite herbs.
3. Combine the ingredients in one frying pan, add salt and pepper, mix thoroughly, simmer for 3 minutes.

Eggplant with tomatoes is especially good the next day.

Moussaka with eggplant and minced meat

Greek cuisine attracts many lovers of hearty and tasty food. Just the sight of a deliciously prepared dish hits you on the spot, and your hand involuntarily reaches for the fork.

Required Products:

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

Preparing moussaka:

1. Cut the eggplants into long thin (up to 5 mm) slices. If there is any doubt about the presence of bitterness in the berries, put the product in a bowl and sprinkle with salt. We leave the “structure” under pressure for an hour, then drain the water. A proven way to eliminate solanine.
2. Fry the blue slices one by one until golden brown.
3. Sauté the onion, chopped into half rings, in a frying pan with butter. When the vegetable becomes soft, lay out the minced meat, add salt, pepper, prepared herbs and spices.
4. Mix everything well, fry until the meat component is ready, then pour in the wine, simmer the food for a quarter of an hour, covered.
5. Next, let's start preparing the bechamel sauce. In a separate frying pan, melt fresh butter and sift through the flour. Use a spoon to break up all the lumps and add whole milk. Bring the mixture to a boil, add the egg, add a third of the grated cheese. Heat the mixture for 3 minutes, turn off the heat.
6. In a rectangular form, overlap some of the fried eggplants, a layer of minced meat, and the rest of the blue plates. Pour bechamel sauce over the food and sprinkle with cheese shavings. Bake the food for 30 minutes at 190°C.

You can prepare moussaka with eggplant and minced meat in different variations. For example, make it more spicy or design it with a soft and delicate taste.

Simmer with garlic

Ingredients:

• blue ones - 2 pcs.;
• sweet pepper, onion;
• tomatoes - 3 pcs.;
• garlic cloves - 5 pcs.;
• vegetable oil;
• salt, spices, pepper.

Preparation:

1. Saute the diced onion in a frying pan with oil. After 5 minutes, add the pepper chopped into strips, heat until the vegetables are ready, and transfer to a plate.
2. Peel the eggplants, divide into slices, fry until crusty, lay out pieces of tomatoes without skin. When the tomatoes release their juice, add the onions and peppers.
3. Mix the ingredients, simmer covered for 15 minutes, then add herbs, spices and herbs. Next, cook with garlic, finely chopping the hot cloves.

Amazingly delicious food! Onions and peppers provided the minced meat with juicy qualities, and the wine gave the dish an exquisitely spicy note.

Eggplant caviar recipe

An original way to healthy prepare blueberries with a wonderful campfire smell.

Grocery list:

• eggplants - 4 pcs.;
• bulbs - 2 pcs.;
• tomatoes - 4 pcs.;
• vegetable oil - 20 g;
• garlic cloves - 3 pcs.;
• bay leaves, cilantro, parsley, basil.

Step-by-step preparation:

1. The highlight of caviar is the obligatory processing of the blue ones with an open fire, which can be done not only on a fire or grill, but also at home. Turn on the burner, place the berry directly into a strong flame so that the eggplant is on fire and appears to be smoky (soaked in smoke).
2. At the end of the “hot” procedure, the peel of the fruit will become charred and easily peeled off. Place the processed blue one in cold water, continue baking the remaining berries.
3. Peel the cooled eggplants, cut them in half lengthwise, then divide them into large pieces, ensuring the distinct taste of each component.
4. Chop the onion into cubes, heat in oil until soft, add peeled tomato slices. Simmer for 10 minutes, then add pieces of blueberries, chopped garlic, salt, and hot pepper. Don't forget to mix the composition.
5. Cook the ingredients for 10 minutes, remove the pan from the heat, add the chopped herbs and 2 laurel leaves.

Serve eggplant caviar after half an hour, enjoying the light smell of smoke, the aroma of herbs and spices. Our home “bonfire” turned out to be simply miraculous!

Boats with chicken fillet in the oven

Required Products:

• hard cheese - 300 g;
• chicken fillet - 500 g;
• eggplants - 3 pcs.;
• onion and carrot;
• rice - 90 g;
• fresh sour cream - 100 g;
• cheese (any hard variety) - 50 g;
• vegetable oil;
• salt pepper.

Cooking:

1. Boil rice and fillet in separate containers. Salt the water a little.
2. Wash the eggplants, cut off the ends, and divide the fruits into two halves. Blanch the products 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.
3. Fry finely chopped onion in oil, add separated vegetable pulp, grated carrots, rice, and diced chicken. Salt and pepper, mix well.
4. Fill the boats with poultry fillet filling, place on a baking sheet, pour over sour cream, and place in the oven for half an hour (180 °C). 5 minutes before the end of baking, sprinkle the food with grated cheese.

Eggplants in the oven - a win-win instant cooking tasty and very presentable dish.

How to cook dried eggplants?

In Mediterranean countries, the preparation of blueberries by drying has long been appreciated.

With proper processing, almost all useful components are preserved in eggplants.

Air drying:

• Wash the eggplants well, pat dry with napkins, cut into cubes, and lay out in a layer on white paper. For the correct cooking technology, select a warm, dark place. Dry for up to 6 days, turning the slices periodically. Cover the food with gauze to protect it from flies and insects.
• We string whole fruits, cubes or halves of eggplants onto a strong thread, tying the ends to supports located in a ventilated area. At home, this could be a balcony or loggia. So that they don’t fall on the bundle Sun rays, cover the raw materials with sheets of paper or newspaper. Let it dry for about a week.
• Eggplants can be prepared for the winter in the oven. To do this, cut the fruits into the desired shape (cubes, strips, halves) or use them whole. Place the pieces in an even layer on a baking sheet and place in the oven at 160°C. Leave the door open. Cooking time - from 3 to 6 hours.
• Cooking in an electric dryer gives good results. We cut the prepared vegetables into any shape with a piece thickness of up to 2 cm. The instructions for the device indicate required weight tray being loaded, temperature and processing time.

Since dried eggplants lose a lot of weight, they should be soaked in water before eating. hot water. For stews, borscht or soups, this procedure is not necessary. Some dishes (dough food) generally do not accept proximity to “exhausted” little blue ones. Let's be careful!

Rolls with tomatoes and cheese

List of ingredients:

• Feta cheese - 300 g;
• sour cream - 80 g;
• garlic cloves - 2 pcs.;
• eggplants - 2 pcs.;
• tomatoes - 2 pcs.;
• vegetable oil;
• salt, herbs.

Cooking method:

1. Cut the blue ones into long layers up to 0.5 cm thick. Sprinkle the slices with coarse salt, leave in this state for half an hour, then wash and dry.
2. Combine grated cheese with chopped herbs and chopped garlic.
3. Fry both sides of the eggplants until brown tint, place on paper for half a minute to leave excess fat on it.
4. Grease the cooled plates with the prepared cheese mixture. Place a tomato slice on one end of each layer and carefully roll the eggplant rolls.

Place the prepared dish on a plate and serve with sprigs of fresh herbs.

Blue ones in Chinese batter

Looking at how masterfully the masters of the Celestial Empire bring food to perfection in a matter of seconds, there is a great desire to repeat this “shamanism” at home.

Product composition:

• vegetable oil;
• egg white - 2 pcs.;
• eggplants - 2 pcs.;
• starch - 300 g;
• ice water - 60 g.

Cooking method:

1. We remove the bitterness from the blue ones, divide them into small slices . Chinese cuisine is known for its very miniature way of cutting food.
2. Place the white separated from the yolk into a bowl, add starch (potato or corn), and mix the ingredients with a whisk. Pour in a spoonful of ice water, heat the mixture until it reaches a homogeneous consistency, similar to thick homemade sour cream.
3. Dip the eggplants into the prepared batter, mix, dipping each piece of berries into the starch mixture.
4. Heat the oil in a deep fryer and fry the fruit parts for two minutes on all sides. We remove the blue ones from the fat, place them on paper, then on a plate, decorating with greens.

Any dish on the Chinese table symbolizes prosperity. Let this hot food acquire similar significance for us.

Appetizer "Mother-in-law's tongue" made from eggplant

Let's hope that the name of the dish was invented by a grateful son-in-law who appreciated the culinary abilities of his beloved mother-in-law.

Required Products:

• eggplant;
• cheese - 20 g;
• garlic cloves - 2 pcs.;
• tomato;
• oil (sunflower or olive);
• mayonnaise - 30 g;
• salt, pepper, herbs.

Preparing the snack:

1. We divide the clean blue ones into long strips up to 5 mm wide. Fry the slices until brightly browned, place on napkins, then on a plate. To prevent eggplants from absorbing a lot of fat during cooking, first scald them with boiling water..
2. Combine mayonnaise, chopped garlic, chopped herbs, and grated cheese in a bowl. Mix the mixture thoroughly and coat each layer of eggplant with thick sauce.

The resulting appetizer can be decorated using the proposed method, garnished with thin slices of tomatoes. Many people roll the products into rolls, “shortening” the “Mother-in-law’s tongue” in this way.

Casserole with potatoes and meat

Very hearty dish, which both adults and kids love.

List of components:

• potatoes, eggplants, onions - 2 pcs.;
• eggs - 3 pcs.;
• homemade minced meat - 1 kg;
• butter - 120 g;
• shavings of grated cheese - 120 g;
• tomatoes - 150 g;
• garlic cloves - 5 pcs.;
• mayonnaise - 100 g;
• flour - 60 g;
• salt, spices, Provençal herbs.

Cooking method:

1. Add chopped garlic, chopped onion, salt and pepper to the minced meat. Mix the resulting mass thoroughly.
2. Peel the potatoes and eggplants. We divide the root vegetables into thin round slices, cut the blue ones in the same shape with a plate thickness of up to 5 mm.
3. Mix mayonnaise with chopped garlic.
4. Scatter pieces of butter along the bottom of a deep pan and lay out a row of potatoes. Lightly salt and pepper the food, sprinkle with Provençal herbs, and “draw” a network of garlic mayonnaise. Next, we form a layer of blueberries with spices and herbs, then place the minced meat, seasoning it with salt, pepper, and Provençal mixture.
5. We repeat the sequence of layers using all products. We complete the assembly of the dish with tomato slices and a lattice of mayonnaise. Place the food in the oven for 20 minutes (200°C).

At the end of cooking, sprinkle the casserole with grated cheese, finishing the process after the formation of your favorite golden crust.

Eggplant baked in foil

Unusual taste original dish will make us his fans!

Required ingredients:

• almonds - 30 g;
• ginger root - 25 g;
• eggplants - 2 pcs.;
• olive oil;
• half a lemon, salt, pepper.

Preparation:

1. We cut clean blue ones into circles up to 1 cm thick. If there are signs of bitterness, sprinkle with salt and leave for half an hour under pressure.
2. Grind the almonds into crumbs, put them in a bowl, squeeze out the lemon juice, add finely grated ginger root, salt and pepper. Mix the fragrant mixture well.
3. We cover the pan with foil, treat it with oil, and lay out the eggplant slices. Pour the prepared sauce over the food and wrap it in metal paper, ends up.

Bake for 30 minutes at 190°C. Serve the eggplants with the spicy sauce.

Delicious cutlets in a frying pan

The amazing “union” concluded between the blue ones and minced meat is capable of creating real culinary miracles.

Grocery list:

• egg;
• bulb;
• eggplant;
• homemade minced meat - 400 g;
• vegetable oil;
• salt pepper.

Step-by-step preparation:

1. We make the meat composition from any desired component - beef, pork, poultry fillet. We use only high quality ingredients

   Ingredients:

   • eggplant;
   • tomato;
   • chicken fillet - 300 g;
   • boiled pasta (pasta to taste);
   • sweet paprika - 1 tbsp. l.;
   • cream (35% fat) - 60 ml;
   • soy sauce - 30 g;
   • flour - 60 g;
   • chicken seasoning - 30 g;
   • garlic cloves - 2 pcs.;
   • vegetable oil;
   • parsley, hot pepper.

   Preparation:

   1. Cut the poultry fillet into long thin strips and place in a frying pan with heated oil. Quickly fry the meat, constantly turning the strips. At the end, add chicken seasoning, salt, paprika, pepper.
   2. Divide the eggplant into circles, then chop into thin strips and fry in oil until golden brown. Salt, pepper, season with paprika.
   3. In a deep frying pan, combine pieces of blue vegetable, meat mixture, and thinly sliced ​​tomato. Simmer the food, covered, until the tomato is soft.
   4. Place chopped garlic and soy sauce into a bowl, add fresh cream, chopped parsley, stir the mixture well.

   

   

   The question of how to deliciously cook eggplants for future use is important for every caring housewife. Compared to store-bought canned goods, the high quality of homemade products is beyond any competition.

   Required Products:

   • young eggplants small size- 3 kg;
   • sweet pepper - 500 g;
   • garlic - 2 heads;
   • laurel leaves - 2 pcs.;
   • tomatoes (soft and overripe) - 3 kg;
   • vegetable oil - 500 ml;
   • regular sugar, vinegar - 200 g each;
   • peppercorns - 10 pcs.

   Step-by-step preparation:

   1. Grind clean tomatoes in a home food processor, then cook over low heat for 5 minutes.
   2. We remove seeds from sweet peppers and peeled garlic cloves. We pass the products through a meat grinder and place them in a boiling tomato. Add laurel leaves, white sugar, vinegar (9%), vegetable oil, peppercorns. Boil the composition for 10 minutes after the start of a new boil.
   3. We remove the “tails” from the eggplants, cut the berries into circles, then into quarters up to 0.5 cm thick. Place the fruits in a saucepan with tomatoes and eggplants. We boil the products for another half hour, after which we put them in sterilized jars and carefully roll up the containers.

   When the season for harvesting fruits and vegetables arrives, thrifty housewives literally “fill” their freezers with their favorite products. At the same time, questions often arise about how to properly manage valuable supplies.

   The main requirements for using frozen eggplants:

   • We always remove from the freezer as many blue ones as necessary for preparing the dish. Repeated freezing deprives the berry of food and taste qualities.
   • Having determined required quantity eggplants, leave them in the refrigerator overnight, placing them on the bottom shelf.
   • Thawed products planned for preparing main courses or various snacks must be dried, removing excess liquid.

   Eggplant salad

   Ingredients:

   • boiled eggs - 3 pcs.;
   • onion feather - bunch;
   • mayonnaise - 300 g;
   • frozen blue ones - 500 g;
   • vegetable oil.

   Cooking:

   1. Defrost the eggplants, blot them with napkins, put them in a frying pan with vegetable fat, add salt, and fry until tender.
   2. Combine the cooled vegetables with grated eggs and chopped onion. Season the salad with salt and mayonnaise, mix the mixture well.

   Frozen eggplants can be used quite successfully in recipes such as “Homemade Eggplant Sauté” or “Zucchini and Tomato Stew.”

   Include more often in your daily diet healthy vegetables and fruits that will help maintain beauty and health.

Can you guess the riddle? In botany it is a berry, in cooking it is a vegetable. That's right - His Majesty the eggplant! “A purple pear that is boiled, stewed, fried, dried. And they eat it in winter and summer, everyone – both adults and children.”

What can we add to the wonderful nursery rhymes that express both the nation's adoration for the product and its versatility? Only the most delicious eggplant recipes, which will be the best compliments to this extraordinary vegetable. Therefore, next we will describe how to cook eggplants in the oven, eggplants in a frying pan quickly and tasty. Simple recipes for everyone.

The recipes will confirm that you can cook little blue ones tasty and quickly, or you can get creative, prepare and create a real culinary masterpiece. That he is friendly with almost all products, and he is welcomed by the grill, the grill, the oven, and an ordinary frying pan. That it can be completely different, both tender and scorchingly spicy.

Let's actually make sure that the eggplant is not only “beautiful in appearance, but also healthier than porridge doubled."

To quickly organize an excellent snack from blueberries, you need to know what products they go best with. This is, first of all, garlic and all kinds of cheeses. Without much hassle, this trio will perfectly fulfill their mission, helping out the mistress at the right moment.

For the simplest dish we will need

• Two to three eggplants
• A couple of cloves of garlic (adjust the quantity to taste)
• Mayonnaise 100 gr.
• Any cheese from 50 to 100 grams (whatever you have in the house - hard, processed)
• Flour 150 gr
• Vegetable oil 150 g
• Dill greens
• A few lettuce leaves
• Spices in the form of salt and ground pepper.

Nowadays, blue ones are sold in varieties that are not particularly bitter. So if you are confident in your vegetables, you don’t need to do any special manipulations with them, just chop and add salt. But let’s imagine, just in case, that we need to remove the bitterness from a vegetable. To do this, wash it, cut it into circles (3-5 mm thick), add salt, and set aside for 20-30 minutes. Then rinse off the salt and dry the semi-finished product paper towel.

Let's start cooking

1. Let's prepare the sauce. To do this, you need to mix mayonnaise with garlic passed through a press.
2. Finely chop the dill
3. Add chopped herbs to the mayonnaise-garlic mixture, salt, pepper, and mix. Be sure to taste it. The spicy twist is ready
4. Roll the blue ones in flour, fry on both sides until golden brown
5. Place on a plate lined with a paper towel to remove excess oil.
6. Grate the cheese into strips or crumbs. We will use them to crush the little blue ones. So appearance dishes depend on your desire and imagination
7. We beautifully lay out the cooled product. Cover a flat plate with lettuce leaves and place a ball of eggplant slices on top. Spread each one with sauce and top with cheese. If there are more blue balls than one ball, lay them in layers
8. Before serving, it is advisable to let the dish sit for min. 30-40. Then the blue ones will be soaked in sauce and will be much more interesting.

Simple, fast and exceptionally tasty. I would just like to add that you can improvise with the sauce. Eggplant with tomatoes and garlic is great company. So instead of mayonnaise, you can use grated tomato seasoned with garlic.

Recipe for eggplant baked in the oven with tomato and cheese

Eggplant baked in the oven is absolutely a miracle. And seasoned with tomatoes, garlic and cheese - doubly so. An amazing dish with a crispy crust and a maddening aroma. Beautiful and delicious, always the first to be swept off the table.

Let's prepare a set of products

• Two large blue ones
• Four to five tomatoes
• Garlic clove
• Two tbsp. l. sour cream (mayonnaise)
• Fifty - seventy gr. hard cheese
• Pepper and salt
• One hundred gr. vegetable oil.

Step-by-step preparation

1. Cut the eggplants into wide strips 3 – 5 mm thick
2. Add salt, leave for half an hour, wash the salt, remove moisture with a paper towel
3. Fry in a frying pan heated with oil on both sides
4. Line a baking tray or baking sheet with foil
5. Place blue strips on foil
6. Now you need to do the refueling. Pass the garlic through a press and mix with sour cream or mayonnaise. Add salt, pepper, stir. Don't forget to taste it
7. Then you need to lubricate each strip with dressing
8. Wash the tomatoes, remove moisture, cut into circles
9. Grate the cheese on a fine grater
10. Place tomatoes on eggplants and sprinkle with cheese
11. You can place it in an oven preheated to 180 degrees for 15 - 20 minutes.

It’s impossible to describe, you just need to cook and try! By the way, you can cut eggplant not only into strips, but also into circles. In certain situations this may even be more convenient. At a picnic, for example.

Korean eggplant recipe

What leaves no one indifferent is the Korean eggplant. An amazing salad - aromatic, beautiful, spicy, rich in taste. Let’s not sing odes to him, it’s better to start cooking right away. Just keep in mind that the salad needs to steep for 24 hours.

For a spicy snack we need

• Four eggplants
• Two to three tomatoes
• Two bell peppers
• Two carrots
• Bulb
• Four cloves of garlic
• Ground peppers – black and red
• Parsley
• Two tsp. ground coriander
• Two tbsp. l. apple cider vinegar (can be replaced with the same amount of lemon juice)
• Four tbsp. l. vegetable oil
• Two tsp. sesame
• A teaspoon of honey or sugar
• Two tbsp. l. soy sauce
• Salt.

Preparation

1. Wash the eggplants thoroughly, cut into oblong pieces approximately two centimeters thick.
2. Add salt and set aside for 30 minutes
3. Let's not waste this time. Peel the onion and cut it into half rings
4. Wash the greens and chop finely
5. Pass the garlic through a press
6. We clean the carrots and rub them into strips. For this we use a grater Korean carrots. If you don’t have one, you can use an ordinary coarse one, just rub in one direction – from top to bottom.
7. Peel the pepper from seeds and cut into strips
8. We also cut the tomato into strips
9. Now you can wash the little blue ones and dry them
10. Fry in a hot frying pan with oil for 7-10 minutes. Don't forget to stir
11. Transfer to a bowl, cool
12. Add the remaining vegetables, honey and all seasonings to them. Mix
13. Pour in vinegar and soy sauce. Mix
14. The salad should be refrigerated overnight.

All ingredients will combine into a single whole and complement each other. And then you can try and admire it. Bon appetit!

Original recipe for eggplant rolls

Eggplant has gained particular fame in preparing snack dishes. Here, perhaps, he has no equal. And eggplant rolls are the most popular snack. For any occasion, as they say, for all times and peoples.

Today we will prepare original rolls. You will pleasantly surprise your family and guests.

For this we will prepare

• Two to three eggplants
• Soft fat cottage cheese 200 g
• Two cloves of garlic
• Mayonnaise 50 -70 gr
• A handful of walnuts
• Vegetable oil 150-200 g
• Dill greens

1. The blue ones need to be cut into wide strips lengthwise. Stick to 3-5mm thickness
2. Add salt and set aside for half an hour
3. The salt then needs to be washed off and the slices dried
4. In a frying pan heated with oil, fry on both sides
5. Remove excess oil with a paper towel
6. The curd must be rubbed through a sieve or mashed with a fork.
7. Chop greens and nuts
8. Combine everything together - cottage cheese, nuts, mayonnaise and herbs
9. Add pressed garlic
10. Stir, add salt, taste
11. Spread the mixture onto each slice and roll into a roll.

Here we have such a wonderful culinary product, with a Caucasian touch. The role of filling can be perfectly fulfilled by soft cottage cheese. It is also possible to add finely grated hard cheese. A variety of cheeses will only improve the end result.

Recipe for eggplant caviar baked in the oven

I simply encourage you to prepare such a spicy caviar. Lots of greens, baked vegetables - delicious. And I can’t describe how good it is with kebabs! Cilantro gives it a zest, be sure to use it.

Products

• Two to three eggplants
• Two sweet peppers (if you have red ones, great)
• Bitter pepper
• Two tomatoes
• Greens of cilantro, dill and parsley
• One onion (not baked, cut raw)
• Two - three tbsp. l. vegetable oil
• Salt and ground black pepper.

To work you will need a baking sheet, foil, two plastic bags

Step-by-step preparation

1. Wash vegetables and dry with paper towel
2. Build something like boats out of foil for each type of vegetable. Just place the blue ones, for example, on a piece of foil and fold the edges. This is necessary to prevent juice from leaking out.
3. Place the resulting 4 boats on a baking sheet - with blue peppers, with sweet peppers, with bitter peppers, with tomatoes
4. Place the baking sheet in a preheated oven (180 degrees)
5. Bake until the vegetables are soft, you can check this with a toothpick. They should pierce easily
6. While the baking process is in progress, you can wash and finely chop the greens
7. Peel the onion, cut into small pieces
8. Remove cooked vegetables
9. Place peppers in plastic bags - this will help peel them faster
10. Allow the remaining vegetables to cool
11. Peel the blue ones, chop finely, place in a bowl
12. Peel the tomatoes, chop them finely and add them to the eggplants.
13. Peel the cooled peppers, remove seeds, cut into small pieces, add to the total mass
14. Add greens and onions here too.
15. Add oil, salt, pepper, mix.

The caviar is ready. She is fragrant with aromas and begs for a barbecue. It can also be wrapped in thin pita bread, it will be good too.

Recipe for eggplant salad with grilled vegetables

The eggplant story is incomplete without a barbecue. Eggplant baked on coals is a gorgeous thing. When combined with other vegetables, you get a great, delicious salad. And at the same time very simple. This is a real treat for a picnic.

If we talk about other components of the salad, then we can say this - which ones are available. The more varied the better. Vegetables are baked on the grill. Compare their quantity with your inventory.

I will give an approximate set of products, we will consider it classic

• Eggplant
• Tomato
• Sweet pepper
• Bulb
• Parsley
• Olive oil – 3-4 tbsp.

Let's begin the mystery of preparation

1. Wash vegetables, remove moisture with a paper towel
2. Cut the blue ones into strips 3-5 mm thick
3. Peel the pepper from seeds, divide into four parts lengthwise (more can be done, depending on the size)
4. Cut the tomatoes into slices (no need to cut too thin)
5. The onion is also cut into slices
6. Place vegetables on a wire mesh and bake over coals until soft.
7. Transfer to a large dish, pour in olive oil, add salt, mix very carefully
8. Decorate with greens on top.

Delicious! Be sure to try it and experience haute cuisine in your own backyard.

In addition to excellent taste, eggplants are famous for their exceptional benefits for the body. So let's hurry up and improve our health in a pleasant way.

Culinary community Li.Ru -

Eggplant dishes

A popular dish in Korea made from eggplant, sweet peppers, tomatoes and garlic with herbs. A very simple recipe - eggplant in Korean is excellent holiday snack!

Letcho with eggplant is a traditional Hungarian dish, the recipe of which is very useful to have in your own culinary arsenal. An excellent vegetable appetizer that will not spoil even the holiday table.

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

Armenian stuffed eggplants are my signature dish, which was taught to me by a professional Armenian chef. The eggplants turn out simply excellent - you'll lick your fingers!

Eggplant satsivi is simply a universal appetizer from the repertoire of Georgian culinary specialists and cooks. This cold appetizer looks great on any table, but especially good in nature.

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

Eggplants with walnuts- this is very delicious snack to any table! Traditional dish of Georgian cuisine.

Eggplant casserole is a side dish, an appetizer, and even a main course for those who don’t like to overeat. Simple ingredients, minimal effort - and delicious casserole from eggplants is already on the table.

Chile is not only a country and a type of pepper, but also a delicious Mexican dish. I'm sharing how to make delicious black bean and eggplant chili.

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

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

Fried eggplants with tomatoes are a wonderful appetizer for lunch, dinner, and the holiday table. It is prepared very simply and quickly. It will especially please lovers of eggplants 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 - she is still silent, like a partisan;) Therefore, I ferment eggplants using my own method - I hope you like it!

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

This recipe can be used to prepare five liters of salted eggplant. In winter, salted eggplants can be used for appetizers and salads, or served with olive oil and onions.

Of all the savory snacks for the winter, I want to highlight spicy eggplant. Their taste is incredible. Making a snack at home is very simple. Spicy lovers will be delighted! ;)

This winter eggplant appetizer is very bright, both in color and taste. In addition, it is spicy and nutritious. In winter it will definitely bring back the color to your cheeks! Be sure to prepare it at home!

This recipe is dedicated to fans of “blues”. Korean-style eggplants are prepared for the winter with carrots, bell peppers and onions. All vegetables retain their juiciness and “fresh” taste. In winter, such a jar is a godsend!

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

Quickly pickled eggplants are a spicy appetizer that can be prepared in just a few hours from very simple and affordable ingredients. I recommend trying it!

Eggplant lecho is my favorite variation of this dish. It is very simple to make, and ingredients can be added according to taste and preference. Lecho prepared according to this recipe can be canned.

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

Stuffed eggplants are a very beautiful and tasty appetizer. For her, it is better to select eggplants of the same size. You can enjoy this snack for six months; it keeps well.

Eggplant in adjika is a spicy cold appetizer. Convenient: it can be stored in the refrigerator for a long time, rolled into jars for winter storage. Interesting? I’ll tell you how to cook eggplants in adjika!

Beans with eggplants are a nutritious, healthy, tasty dish. It is recommended for vegetarians, it contains a lot of vegetable protein. Beans with eggplants can also be served as a side dish with 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 and add something else.

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

Stewed eggplants with tomatoes is a light summer dish. It cooks quickly, the main thing is to collect all the ingredients 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 healthy. It goes well as a side dish with hot dishes, and is also an excellent cold appetizer. Let's cook!

Classic recipe Cooking eggplant in batter is quite simple and does not take much time. This delicious treat is a great summer snack that won't take you 20 minutes to prepare.

Eggplants in a frying pan are a very tasty appetizer for a quick fix. It's great to serve it freshly prepared at a picnic, but it tastes even better the next morning. Master a simple recipe for eggplant in a frying pan - you'll love it!

Cabbage with eggplants is a rather rare dish, but like any dish whose recipe includes eggplants, it is tasty and healthy. It's easy vegetable dish can be an excellent 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. Let's cook!

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

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

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

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

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

Greek eggplant or Greek eggplant recipe - for all vegetable lovers. Preparing a delicious appetizer of eggplant with vegetables and herbs is possible both at home and outdoors.

The recipe for stuffed appetizers with vegetables and spices will be of interest to anyone who likes stuffing vegetables. The result is a very tasty dish that can be safely served as a hot dish.

Eggplants with separately fried vegetables - a simple summer dish of fresh and delicious vegetables. A great way to cook eggplant.

Recipe for garlic rubbed toast with roasted eggplant, feta and green onion salad.

Boiled eggplant salad is the 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 is a delicious appetizer made from eggplant and tomatoes. The snack acquired such a non-standard name, not because of its physical similarity, but in the sense of similarity with the style or style of the mother-in-law :)

Another experiment with pasta was a great success, and here is the result - delicious spaghetti with cherry tomatoes, eggplants and bean sprouts, the recipe of which would interest even Italian chefs.

Adjapsandali 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 are imambayaldi, and in Europe they are called sote.

Take a look at the photo - eggplant cutlets are visually no different from meat cutlets. Imagine the surprise of guests when they are told that the tender cutlets they just ate were vegetable :)

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

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

Georgian cuisine is not only about meat, wine and cheeses. The local chefs cook vegetables perfectly - and Georgian eggplants are a clear example of this.

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

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

Moussaka with eggplant is a traditional Greek hot dish, which today is popular all over the world, including in Russia.

The most extraordinary and delicious preparation? Pickled eggplants. The easiest, healthiest and most original of salty snacks? Of course, these are pickled eggplants! Very easy recipe preparations.

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

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

Eggplant and zucchini stew is a tasty and lean dish. This dish requires only ordinary vegetables, a little seasoning and olive oil. Happy cooking!

Baked eggplants are beautiful and tasty. See for yourself how you can create a real culinary masterpiece from familiar and everyday ingredients!

Stewed eggplants are a simple, tasty and light dish. Eggplants on their own hearty vegetables, so they can be used both as an independent dish and as a side dish.

Eggplants are delicious, cheese is also delicious, and eggplants with cheese are delicious squared away!

Many housewives wonder how to cook eggplants. This can be done quickly and easily. The little blue ones turn out delicious no matter how they are processed, and it takes a minimum of time to bring them to readiness. In addition, there are many interesting recipes.

How to cook eggplant

It is recommended to consume the blue ones only after heat treatment, since the toxin solanine accumulates in the fruits when they ripen. This substance is the cause of the bitter taste of the vegetable. To prevent nightshade from becoming bitter, salt the chopped fruit, and after half an hour, remove the liquid that came out during the process. Salt removes toxins from vegetable pulp. Thanks to this procedure, your eggplant dishes will turn out delicious. There are several ways to cook blue ones. They can be stewed, fried, baked, or made into a salad.

How long to fry in a frying pan

There are several options for how to cook blueberries in a frying pan:

• If you are going to fry the circles or plates until golden brown, you will need 2-3 minutes. on each side.
• Breaded cooking involves a similar frying period.
• You can bring the vegetable in batter to readiness in 3-5 minutes.
• When cooking, for example, sautéing, you need to know how long to simmer the eggplants in a frying pan. This process will take 10-15 minutes.

What to cook from eggplants quickly and tasty

Recipes for various dishes will help you prepare delicious eggplants. Try the vegetable in:

• cold and hot snacks;
• salads;
• soups;
• vegetable side dishes.

Snacks

One of the easy-to-prepare food options is an eggplant appetizer. There are many such recipes with photos in cooking. The composition of a blueberry dish may include other vegetables, cheese, sour cream, and minced meat. Appetizers should be fried or baked. You can replace meat with blue ones and add mushrooms to get a delicious julienne. Many recipes with photos will help you prepare the product and decorate the festive table.

For the winter - recipes

Eggplant dishes for the winter will help preserve the blue ones for a long time. There is huge scope for culinary imagination. Nightshade fruits can be made into delicious ingredients canned salads. If you add marinade, you can prepare large pieces together with other vegetables. To make stewed blueberries in a slow cooker in winter, they should be cut into cubes, placed in a bag and frozen; you can use the dried vegetable.

Side dish

Eggplant main courses are prepared using other ingredients:

• meat;
• minced meat;
• vegetables: zucchini, tomatoes, garlic;
• cheese.

Eggplant Recipes

Blue ones occupy one of the main places on the table of many families. Recipes for eggplant dishes with photos exist in large quantities. Experienced chefs recommend cooking:

• snacks;
• salads;
• soups;
• conservation;
• second courses.

Yummy salad for every day

• Cooking time: 3 hours.
• Number of servings: 2-3 persons.
• Calorie content: 61 kcal.
• Purpose: for lunch/dinner.
• Cuisine: European.

Delicious eggplant salad is easy to prepare, using simple ingredients. They can be found in the kitchen or store without much difficulty. The vegetable dish turns out tender, juicy and tasty. Using sour cream instead of mayonnaise as a dressing will help reduce its calorie content. You can serve the product for a holiday or family table for dinner. Its delicate taste will appeal to adults and children.

Ingredients:

• blue – 1 pc.;
• mayonnaise – 2 tbsp. l.;
• tomato – 1 pc.;
• garlic – 1 clove;
• greenery;
• cheese – 100 g;
• chicken egg – 1 pc.

Cooking method:

1. The eggplant needs to be baked first. Make several cuts in the vegetable and add salt. Leave in water for 2 hours. Bake the fruit in an oven preheated to 180 degrees for 30 minutes.
2. Peel the prepared vegetable, chop it, and place it in a salad bowl. You need to do the same with tomatoes.
3. Boil the egg hard, chop finely, chop the garlic. Place the components to the blue ones.
4. Mix the ingredients with mayonnaise, sprinkle with grated cheese and chopped herbs on top.

Baked eggplant

• Cooking time: 50 minutes.
• Number of servings: 10-12 persons.
• Calorie content: 57.7 kcal.
• Purpose: for dinner / holiday.
• Cuisine: European/vegetarian.
• Difficulty of preparation: easy.

Baked eggplants are suitable for those who are on a diet. The main components of the product contain many useful substances. Oven processing is a gentle cooking option that preserves a large number of properties. The combination of blueberries and tomatoes looks very beautiful in appearance, so the dish is suitable for festive table. This culinary combination of products is distinguished by its juiciness and excellent taste.

Ingredients:

• garlic – 4-5 cloves;
• eggplants – 2 pcs.;
• cheese – 0.2 kg;
• salt;
• tomatoes – 4-5 pcs.;
• greenery;
• vegetable oil;
• ground black pepper.

Cooking method:

1. Cut the blue ones into slices, add salt on both sides, leave for a few minutes to remove the bitterness.
2. Using a special press, chop the garlic and place it on a saucer. Pour some boiling water into the plate and mix well. Lubricate the eggplant slices with the resulting liquid.
3. Grate the cheese and cut the tomatoes into thin round slices.
4. Place all the ingredients in layers on a baking sheet, which must first be covered with parchment and greased with oil: eggplant, cheese, tomato, and cheese shavings again. Salt and pepper the dish.
5. Bake for 25 minutes. at 180 degrees.

Fried with garlic

• Cooking time: 1 hour.
• Number of servings: 3-4 persons.
• Calorie content: 64 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

Fans of spicy or savory dishes need to know how to cook eggplant with garlic. Small rolls will be an excellent snack, suitable for any table. It is very easy to make; you will need a minimum of products and time. However, apparent simplicity does not make the dish less tasty. Garlic gives an interesting spicy shade to the blue ones. Sprigs of greenery will make the appetizer look beautiful.

Ingredients:

• green onion – 150 g;
• basil – 1 tsp;
• eggplants – 1000 g;
• dill – 1 bunch;
• salt – 1 pinch;
• garlic – 7-8 cloves;
• vegetable oil – 1 tbsp.;
• cilantro – 1 tsp.

Cooking method:

1. Wash the blue ones, cut them into thin slices lengthwise.
2. Finely chop the greens, add garlic crushed under pressure.
3. Rinse the eggplant fruits again and dry with paper towels. Fry the vegetable on both sides in vegetable oil, spending 1-2 minutes. for each.
4. Place some of the herb and garlic filling on the tip of each fried slice. Roll the pieces into a roll. This dish should be served cold.

Breaded

• Cooking time: 60 minutes.
• Number of servings: 4-5 persons.
• Calorie content: 148 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: easy.

If you want to make a delicious and easy-to-prepare snack, pay attention to eggplant in batter. The recipe is suitable for any housewife; it is very convenient in a situation when guests are on the doorstep, but there is nothing to treat them with. In just half an hour you will receive a wonderful dish that will not leave anyone indifferent. The appetizer is suitable for consumption with side dishes or with some alcoholic drinks.

Ingredients:

• flour – 6 tbsp. l.;
• sunflower oil – 250 g;
• blue ones - 2 pcs.;
• eggs – 2 pcs.;
• salt.

Cooking method:

1. Cut the blue fruits into rings and soak for 10 minutes. Then, the pieces should be dried. Fry them in a frying pan with oil, season with salt and pepper.
2. The next step in how to prepare the dish is to create the batter. Beat the eggs, pour in 50 ml of water, gradually add flour and salt. Mix all ingredients.
3. Dip each vegetable slice into the egg mixture. Then, place the workpiece in a frying pan with vegetable oil and fry until cooked.

With Chiken

• Cooking time: 1 hour.
• Number of servings: 3 persons.
• Calorie content: 110 kcal.
• Purpose: for dinner.
• Cuisine: European.

Chicken with eggplant in the oven is a tasty and satisfying product that is suitable for dinner after a working day, since it is both dietary and nutritious. You can use this dish as a stand-alone dish or complement it with side dishes: rice, potatoes, buckwheat. The preparation of the dish can take place in different forms: fans or boats.

Ingredients:

• chicken thighs – 3 pcs.;
• salt;
• cheese – 80 g;
• ground black pepper;
• blue ones - 3 pcs.;
• oregano;
• tomato juice – 250 ml;
• vegetable oil;
• onion- 1 PC.;
• garlic – 2-3 cloves.

Cooking method:

1. The onion must be peeled and chopped into small cubes. Cut the chicken meat into small pieces.
2. The blue ones should be cut lengthwise to the tail so that the fruits begin to resemble a fan. Rub them inside with salt and leave for half an hour.
3. Place a frying pan on the fire and heat the vegetable oil. Fry the chopped onion until transparent. Add chicken, cook until white, pour in tomato juice. The meat must be simmered until the liquid evaporates. Juice should be added twice.
4. Place chopped garlic into the resulting mass, add salt and pepper. Mix ingredients, cook for 5 minutes.
5. Line a baking sheet with foil. Free the blue ones from excess moisture by blotting with a paper towel. Place them on a baking sheet, pour in vegetable oil, slightly straightening the cuts.
6. Roast vegetables for 25 minutes. Place the filling between the slices into the finished fruits and season with oregano. Sprinkle the pieces with cheese shavings on top. Return the dish to the oven for 10 minutes to brown the cheese.

Sandwiches

• Cooking time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content: 113 kcal.
• Purpose: breakfast/snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Eggplant sandwiches are a great option for breakfast. The vegetable can replace sausage or other meat products in its taste and nutritional value. You can use the tomatoes listed in the list as desired to add juiciness. It is recommended to fry the bread butter, because it gives the finished sandwiches an interesting rich taste.

Ingredients:

• egg – 1 pc.;
• cheese - to taste;
• loaf - 6 slices;
• butter - for frying;
• tomatoes – 1-2 pcs.;
• eggplants – 2 pcs.;
• garlic – 2 cloves;
• salt;
• greenery.

Cooking method:

1. Whisk the eggs and salt. Soak the bread slices with the mixture. Fry the croutons in butter on both sides to achieve a medium browning.
2. Cut the blue ones into thin slices and salt for 30 minutes. Then, remove the liquid with paper towels. Place them in a frying pan and fry until golden brown.
3. The next step in making sandwiches is to make the filling. Grate the cheese with garlic using a fine grater.
4. Place the eggplants on bread slices and sprinkle the cheese-garlic mixture on top. Microwave until cheese melts. When serving, garnish with a slice of tomato.

With chicken breast and tomatoes

• Cooking time: 1 hour.
• Number of servings: 1-2 persons.
• Calorie content: 122 kcal.
• Purpose: for dinner.
• Cuisine: European.
• Difficulty of preparation: medium.

A good way to cook eggplants with tomatoes is to bake chicken fillet with them. To make the recipe healthy and dietary, replace mayonnaise with light sour cream. This dish will not be out of place on holiday or everyday menus. The breast with vegetables comes out very tender, juicy, with a rich taste. You can cook it in portions, or take more ingredients and bake it on a large baking sheet.

Ingredients:

• mayonnaise – 1 tbsp. l.;
• cheese – 70 g;
• chicken breast – 1 pc.;
• eggplants – 1 pc.;
• garlic – 1 clove;
• tomatoes – 1 pc.;
• seasoning for chicken – 10 g;
• parsley – 10 g;
• vegetable oil – 1 tbsp. l.

Cooking method:

1. First you need to prepare the vegetable components. Blue ones should be cut into thin slices, tomatoes into slices. Finely chop the parsley and garlic.
2. Fry the blue plates in a frying pan with the grill function for 4 minutes. from each side. Place half of the ingredients overlapping inside the baking dish. Grease the bottom of the container with vegetable oil.
3. Cut the chicken fillet along the thick edge, unfold, pound, season with pepper, salt and chicken mixture. Place the meat on top of the eggplants and cover with the rest of the vegetable. Grease with sour cream.
4. Place tomato slices on a plate, sprinkle with garlic and parsley. Grate the cheese or cut into thin slices. Place the ingredient on top of the previous layers.
5. Place the pan in the oven, preheated to 170 degrees, for half an hour.
6. Serve the quickly and tasty dish in portions.

Cold appetizer

• Cooking time: 40 minutes.
• Number of servings: 6 persons.
• Calorie content: 80 kcal.
• Purpose: for the holiday table.
• Cuisine: European.
• Difficulty of preparation: easy.

A cold eggplant appetizer is always relevant for the holiday table. One type of such dish is “Peacock Tail”. The main advantage of the delicacy is its beauty. Food with this appearance is suitable for a Christmas or New Year celebration or anniversary. If you are in doubt about what to cook with eggplants, use this recipe. Your guests will be delighted.

Ingredients:

• Feta cheese – 0.2 kg;
• tomatoes – 4-6 pcs.;
• blue ones - 4 pcs.;
• sour cream – 2-3 tbsp. l.;
• olives – ½ jar;
• salt;
• garlic – 2-3 cloves;
• cucumbers – 2-3 pcs.;
• vegetable oil;
• dill.

Cooking method:

1. Cut the main ingredient into oval pieces. Sprinkle them with salt and leave for 30 minutes. Rinse with water so that the vegetable stops tasting bitter. Dry the product and place on a greased baking sheet. Bake for 15 minutes at 200 degrees.
2. The next step in preparing the appetizer is the filling. Mix Feta cheese with sour cream and garlic, passed through a press.
3. Cut the cucumbers and tomatoes into slices, divide the olives into 2 parts lengthwise.
4. Spread a small amount of filling onto each cooled baked oval and place a tomato on top. Then, you will need to add the cheese-sour cream mixture and cucumber again. The final touch will be a piece of olive placed on a drop of Feta mixture.
5. Beautiful design You can get the “Peacock Tail” appetizer if you place it on an oval dish and garnish with dill.

In the oven with cheese

• Cooking time: 45 minutes.
• Number of servings: 2 persons.
• Calorie content: 166 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: easy.

Eggplants in the oven with cheese turn out to be both piquant and tender. Baking such a delicious dish will not be difficult for any housewife. The taste of the eggplant dish is so attractive that even a child will like it. You can bake the product in a large form or several small ones. In the first case, when serving, divide the food into portions. Regular cheese can be replaced with feta cheese, then the appetizer will become even more tender.

Ingredients:

• cheese – 60 g;
• vegetable oil – 1 tsp;
• eggplants – 1 pc.;
• salt;
• tomatoes – 1 pc.;
• garlic – 2 cloves;
• sour cream – 2 tbsp. l.

Cooking method:

1. Cut the blue ones into thin slices and add salt. Chop the tomato into small cubes. Grate the cheese and garlic cloves using a fine-hole grater.
2. Take a deep bowl, mix tomatoes, cheese and garlic inside, add sour cream. Mix all ingredients.
3. Grease the bottom of the baking dish with oil, place the eggplants and cheese and tomato dressing in layers, alternating them.
4. Baking an eggplant dish inside an oven preheated to 180 degrees will take about half an hour.
5. This appetizer is prepared quickly and comes out delicious hot or cold.

In Korean

• Cooking time: 9 hours.
• Number of servings: 8-10 persons.
• Calorie content: 109 kcal.
• Purpose: snack.
• Cuisine: European.
• Difficulty of preparation: medium.

Korean eggplant is a snack that has a spicy taste and aroma. Based on these properties, the dish is also called Georgian. You can save it for the winter or try it out after a few hours. The food goes well with any side dish, but the culinary product will seem especially tasty when combined with potatoes (mashed potatoes). The pleasant spice will please any gourmet and will add new shades to the dishes.

Ingredients:

• carrots – 250 g;
• onion – 250-300 g;
• eggplants – 1000 g;
• seasoning for Korean carrots – 1 tsp;
• bell pepper – 250 g;
• sugar – 4 tbsp. l.;
• hot pepper – 1 pc.;
• garlic – 25 g;
• salt – 2.5 tbsp. l.;
• vinegar 9% - 50 ml;
• coriander – 1 tsp.

Cooking method:

1. Wash and dry the blue ones. Grind the fruits into thin strips and salt for 60 minutes.
2. bell pepper cut into long strips, onion into half rings, grate carrots.
3. Drain the liquid that has separated from the eggplants, squeeze out the pieces of the vegetable. Place in a frying pan and fry until golden brown.
4. Mix all vegetables in a bowl. Add chopped hot pepper and garlic. Season with spices and stir. Leave for 4-5 hours, repeating mixing several times.
5. Place the salad inside the jars for the winter, cover with lids that need to be boiled first.
6. Take a pan and line the bottom with linen. Place jars of salad on top of the napkin. Pour water until it reaches the bulges of the vessels, wait until it boils, and sterilize the jars for 20 minutes.
7. Roll up the containers with lids, turn them upside down, and cover with a warm blanket until they cool completely.
8. For storage, leave the eggplant dish in a cool place.

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