How to bake eggplants with cheese and tomatoes. How to bake eggplants in the oven with tomatoes and cheese. Eggplant stuffed with vegetables.

Known as eggplant in Portugal, here the plant is one of the most popular dishes in the diet, which can be explained by the fact that it is rich in fiber, which complicates the digestive process and increases saturation, as well as its energy value. And what are the calories of eggplants? This is what we will see shortly, besides the knowledge of the various types and calories of eggplants in accordance with the various cooking methods. But before we know the energy value of eggplant, let's see what are the properties and benefits of this fruit, so beloved in Brazil.

In addition to weak fat, another great advantage of eggplant is its content in fiber: they make up almost 3 grams of them in one portion of 100 grams of vegetables. Here are some of the main nutrients   eggplants. Carbohydrates: 5, 7 gProteins: 1, 0 g Fat: 0, 2 g Potassium: 230 mg Manganese: 0, 3 mg Magnesium: 14, 0 mg Calcium: 9, 0 mg Folate: 22, 0 μg Vitamin B6: 0, 1 mg Pantothenic acid: 0, 3 mg Niacin: 0, 6 mg. From the same family of potatoes, tomatoes and Dilo, eggplants were consumed more than five thousand years ago in India, where the plant was of natural origin and from where it was brought to China.

From China, the plant has spread throughout the world, although until a century ago, eggplant still had the reputation of being a poisonous plant and had a more decorative function than food. Currently, there are dozens of world-wide varieties of eggplant, the most common types of long purple eggplants, white, yellow, round, Japanese eggplant and purple eggplant Florence, a very common variety in China.

The fastest and delicious way

Eggplant is one of the least high-calorie foods for you to fit into your daily menu: they are only 24 calories per 100 grams raw vegetable. All the calories of eggplant in accordance with the various portions. Calories from boiled eggplant. One tablespoon of 30 grams of babagush contains about 25 calories. A serving of 100 grams of pâté contains 84 calories.

Calories from breaded eggplant. Like most pancakes, fried eggplant is delicious and probably one of the most common ways to cook eggplants in Brazil. It is too bad that when fried eggplants cease to be healthy food and become a calorie bomb that can break any diet: 30 calories in one cut.

One spoonful of eggplant antipasti contains an amazing 40 calories. Eggplant Lasagna Calories. This is one of those typical cases when visibility is deceiving. The fact that it contains eggplants may at first glance give the dish a lighter and healthier appearance, but the truth is that a poor eggplant cannot cancel the effect of cheese, pasta and sauce. They are 260 calories per share, plus 13 grams of fat and another 14 grams of carbohydrates.

Cooking blue and garlic baked whole in foil

One tip to make an eggplant lasagne suitable for this is to leave the dough aside and use only cheese and eggplant slices interspersed with straws. Eggplant calories with orange. Anyone who needs to lose weight or suffer from high cholesterol probably heard a suggestion to take eggplant juice with orange in the morning.

It is important to remember that, because orange is rich in sugar, it is ideal to consume juice without discarding the bag, because orange fibers slow down the absorption of glucose. Caponata is a typical Italian dish consisting of eggplants stewed in olive oil with onions, tomatoes and capers. Some caponate recipes may also contain bell pepper   and even seafood.

A portion of the caponate contains approximately 120 kcal. This value may vary depending on the ingredients and the amount used. olive oil. Eggplant flour calories. This is almost 7 grams of fiber per scoop and only 0.3 grams of fat in the same portion of eggplant flour with 25 kcal per serving.

Although healthy, eggplants can be high-calorie when cooking excess oil. For this reason, avoid fatty pastes and antipasti and prefer the version without oil. Do not overdo it with the calories of eggplant, change the breaded version for fried eggplant with olive oil in a non-stick saucepan. An excellent tip for consuming eggplant lasagne without disturbing the diet is to replace the dough with thin slices of eggplant and use white cheese or buffalo mozzarella instead of traditional fat mozzarella. When buying eggplants, look for those who have a firm skin, no wrinkles or holes. tasty way cooking eggplants is to cut them in length and cut each of the slices with a small amount of salt, olive oil and seasoning to taste. Bake 15 minutes, remember to rotate them half the time. Although there is still no scientific evidence, many people believe that. According to some researchers, it is possible that starvation water helps control appetite, reducing calorie intake during the day. So that the eggplant water leaves a few cubes of the plant to soak in the mineral water with a few drops of lemon at night and take the next day, the first glass is fasted. Deliciously wonderful, nutritious and very tasty.

Eggplant has a slightly bitter taste, at the same time soft and tender. In addition to being delicious, he plays a fundamental role in maintaining our health and still affects weight loss! Fruit consumption helps reduce localized belly fat and regulates the intestines and destroys even lower cholesterol levels. 😉.

Do you still need an excuse to go to the kitchen and prepare your own? Slices of fresh cheese to taste. Shredded Parmesan cheese to taste. The skin should be smooth and shiny, and its color is good bright. To check the maturation point, gently push down on the skin with the tip of your thumb.

Start by preheating the oven to 180 degrees. Using a stainless steel knife, cut the eggplant into 1-inch slices. Eggplant, when it comes into contact with air, quickly darkens. To avoid this, when cutting, we use a stainless steel knife. If the drug is more labor-intensive, which is not the case today, let it be absorbed into the water with a little vinegar.

Cut fresh cheese and 1 tomato, season with salt and pepper to taste. Cover the pan with 1 strand of olive oil. Place the eggplant slices on medium heat and squeeze their weight after 1-2 minutes. Leave it for another 1-2 minutes, then turn to the other side and repeat the procedure until it wilts, golden on the outside and soft and tender inside.

In the baking dish, place the sauce and lay the grilled eggplant. Place the tomato slices and cheese season with oregano. Spray a toothpick in the center of the tower so that it does not fall apart. Finish with grated parmesan and bake in a preheated oven at 180 degrees for 15 minutes or until you get a pomegranate.

Serve with a saucepan. Place the eggplant tower on. Heat a little olive oil and fry the eggplants over low heat to soften it a little. Fry the pulp in a little more olive oil, season with salt and pepper, and from the fire mixture with parsley, garlic, minced meat and flour. How to cook: Slice the bacon into cubes and fry in olive oil. When the branches are almost ready, mix with chopped garlic and wait until brown. Then fry the eggplants and cut into cubes. Season with salt and pepper, thyme and bay leaf. Add chopped tomatoes with a fork, cover the pan and simmer for about 1 hour. When serving, sprinkle with chopped parsley. Eggplants Sauces Ingredients: 6 large eggplants 2 medium onions, beaten salt, pepper and 1 pinch of nutmeg 1 tablespoon of chopped paprika 2 cups with bekamel sauce 2 eggs 6 slices of ham 4 tablespoons of Swiss type grated cheese 1 tablespoon with butter 2 tablespoons of butter. Preparation: Remove the peduncles and cut the eggplants in half. Sprinkle with salt and let it stand for 10 minutes. Rinse the canoins and place in a baking dish. Add butter and bake for about 15 minutes. Spoon the pulp and mash it. Spread onion in butter, add chopped ham, paprika and eggplant pulp. Mix well and cook for 10 minutes. Then add bechamel, 2 egg yolks and nutmeg and let it cook for another 5 minutes. Expect mixing and blending with 2 whites in solid snow. Fill the eggplants, sprinkle with cheese and bake regularly for about 45 minutes. Cut the tomatoes into thin slices and remove the seeds. Mix onions with parsley and chopped garlic. Grease the dish with butter. Sprinkle with salt, pepper and half a mixture of parsley, garlic and onion. Top with tomato slices and on top with plenty of salt, pepper, parsley, garlic and onion. Sprinkle with olive oil and sprinkle with flour. Bake in the oven for about 1 hour. In a bowl, mix the olive oil with finely chopped garlic, pepper and a little salt. Rain with the above seasoning. Bake in the oven for 3 min. from each side. Remove from the oven and apply a slice of mozzarella cheese on each. Garnish with chopped morro pepper and brown in the oven until the cheese is melted. Wash the bells, carefully clean all the seeds and cut them into small cubes. Peel the onions, cut to length to get the petals. Mix these ingredients very well, season to salt to taste, add bay leaves and place in a large baking dish. Bake at minimum temperature for about 30 minutes. Mix well and return to the oven for another 20 minutes. Serve on dug up Italian bread. Seasoning should be added as soon as the eggplant leaves the oven. Eggplant steak 2 eggplants cut into slices 2 eggs beat Grain flour to cover salt, oregano and aginoto to taste Split the eggplants into slices. Skip the slices in the beaten egg and well seasoned with salt, oregano, and aginomoto. Take to grill in a barbecue grill, turning the slices until golden and crispy. Eggplant 2 ingredients 3 large eggplant, diced 1 red pepper, diced 1 green pepper, diced 1 cup Sakura ½ cup Olive oil 2 ½ tablespoons of vinegar How to cook Take a large baking sheet, place the eggplants, bell pepper And drizzle with Sakura , olive oil and vinegar. Serve cold or chill with bread slices. Tip Add a few drops of pepper sauce. Eggplant 3 ingredients 3 large eggplant, diced 1 red pepper, diced 1 green pepper, diced 1 cup Sakura ½ cup olive oil 2 ½ tablespoons of vinegar How to cook 3 glasses of water and bring to a boil Fire to boil. Bring to readiness and cook for 20 minutes. Remove from the heat, drain the water, peel the eggs, wash them and cut into not too thin slices. Peel the onions, remove the ends and cut very small pieces. Clean your teeth with garlic and mashed potatoes. Placed in a bowl ground beef and season with onions, half garlic, pepper sauce, cumin and 7, 5 g of salt. Chop the olives into thin slices and set aside. Wash the eggplants, remove the flower stalks, peel and cut into slices, place in a bowl with 2 liters of cold water and 1 tablespoon of salt. Let him sit 15 minutes. Then drain, wash the eggplant slices and dry with a rag. Put the olive oil in the pan and bring to heat for 3 minutes or to a very high temperature. Add a few pieces of eggplant and fry them for 5 minutes or until soft and golden. Remove them and place in a saucepan. Then distribute the seasoned meat, olives, eggs, tomato sauce, parmesan cheese and rice. Bring to the fire, pour boiling water mixed with 12, 5 g of salt, and lower the heat. Remove from heat and serve immediately. Add chopped tomatoes, salt, oregano and pepper. Add chopped basil, mix and cover. Sprinkle Parmesan cheese. Bake in a medium oven for about 10 minutes until you apply a pomegranate. Council Palmyrinha: Serve with a salad of leaves. Soak in water, salt and vinegar. After 10 minutes, drain into a strainer. Then cut 4 green peppers, red and yellow. Cut the onions and cubes. Then season with oregano, pepper, salt of garlic, black and green olives, raisins, olive oil and a little oil, vinegar and water. Then put it in the oven to fry in a very large baking dish covered with foil. After roasting, water with a lot of olive oil. Serve with toast or Syrian bread. Then cut into strips. Put in a dish without washing. Season with salt and mix well. Cover and leave to dry overnight. Pour all the broth in the morning and rinse well until the broth turns dark. Squeeze your hands to remove all the water. Put in a saucepan with vinegar. Bring to a low temperature, stirring before cooking. Stop the stirring and leave until you notice it sticks to the pan. Then turn off the heat and let it cool on a nice platter. Add all the other ingredients and mix. Correct the salt if necessary. Warning - this recipe remains in the refrigerator for several days. - After use, when storing, pour olive oil on it, because it will last longer. Put weight on them and let it sit for at least 2 hours. Remove weight and squeeze fluid. Put in a saucepan with vinegar and garlic. Boil for 5 minutes, remove and mix the remaining ingredients. While the eggplant is soaked, prepare other ingredients: chop the pepper just like the eggplants and set aside. Onions should be crushed very thin, in strips. Olives and champignons should be chopped into pieces and divided. If you prefer, you can save all the olives. In a large frying pan, add a little olive oil, heat well and fry the eggplants gradually, removing, as soon as it is cooked, place it in a bowl. All ingredients must be collected in one bowl after roasting. Finish the eggplants, fry the onions, until softened. Finally fry the green pepper and last red until softened. Raisins should be boiled so that they "poppilis" and softened. Then add the champignon, olive, garlic and oregano and salt to taste. Put tomatoes in quarters, tomato paste, parsley, salt, oregano, basil and pepper. Mix well and bring to a boil, then lower the heat and let it cook for 45 minutes, stirring occasionally. Prepare the eggplant slices in the stew until cooked, not letting it pass by the point. Add mozzarella with ricotta and reserve. Return half the sauce and place the mozzarella and ricotta on top. Sprinkle with Parmesan and repeat with the remaining ingredients. Eggplants in the oven Ingredients 4 eggplants chopped 2 red bells pepper chopped 2 green bell peppers 2 large onions 1 clove of garlic, chopped 2 tablespoons of black and green olives, minced 1 cup of oil 1 cup of olive oil ½ cup red vinegar 1 leaf Salt salt, black pepper and oregano to taste stinky green chopped to taste. Place the eggplants and bell peppers in a large pyrex. Add chopped garlic with onion, olives, salt, pepper, oregano and sprinkle with vinegar and sprinkle with vinegar. Add bay leaf and drizzle with oil and olive oil. Eggplant will be ready when all the water formed evaporates. Serve cold with toast. Part do white cream   with milk, cornstarch and egg yolks. Add eggplants, add egg whites and stir until mashed. Eggplant should be seasoned with salt, garlic and pepper to taste. Line the bottom of the plate with banana strips and a layer of cream, mozzarella, cream and mozzarella finish. Rinse them and place in flour. Fry them in hot oil until golden brown. Take the fire in the panel, milk, mazena and butter. Stir until cream, season with salt, nutmeg and parsley. Repeat the layers until the ingredients are finished and sprinkle with grated cheese. Bake in the oven for about 10 minutes. Lubricate the refractory material and make layers of eggplant, cheese, bread, a little oregano, milk and finish with cheese. Sprinkle with salt and boil in a little water for 5-10 minutes. Cut chicken fillet   on thin strips and fry them for a few minutes in hot oil. Sprinkle with cornstarch and brown color another 5 minutes. Add boiling water, wine, honey, salt, pepper and mustard. Mix well and cook for a few more minutes. Fill the eggplants with this mixture. Sprinkle two tablespoons of honey and sprinkle with flour. Drain and boil in a saucepan with water and salt until tender. Drain them again, put in a pan and return to the fire, with the rest of the ingredients. Add a little stewed, only to soften the onions and turn off the heat. Rinse in cold water and remove skin. Do the same with the rest of the pulp. Add sesame paste, lemon juice, garlic, pepper sauce and salt. Press more on the blender until the paste has a smooth texture. Put the mixture in a bowl and place the olive oil and parsley on top. Cook the garlic and pepper for a few minutes in preheated olive oil. Add tomato and extract and cook for another 3 minutes. Add the yogurt and season with salt and pepper. Heat, combine eggplants, mix well and remove from heat. Place the pasta in a bowl and add the eggplant mixture. Then rinse and dry with paper towels. Heat the olive oil and fry the eggplants for 2-3 minutes. Remove from the pan, season with pepper and set aside. Then bring onions, garlic, tomatoes, bell pepper   and olives on another pan. Fry and add more olive oil if necessary. Lower the heat and sauté for another 15 minutes, stirring occasionally. Also, dissolve the sugar in the heated vinegar and add the eggplants. Then add the eggplants to the other fried. Check the seasoning and cook another 5 minutes. In a cauldron or saucepan with a capacity of 5 liters, melt the butter and fry the garlic and onion until they fade. Add eggplants, bell peppers and fry for another 5 minutes. Add tomatoes and seasonings and cook for another 5 minutes. Add chicken bouillon   and bring to a boil. Reduce heat and simmer for 15 minutes or until the vegetables are soft. Rinse and rinse with a paper towel. Sprinkle lightly with flour. Make the dough by mixing eggs, salt, flour, pepper, oregano and garlic powder. Heat the oil in a pan and fry the eggplants on both sides until golden brown. Drain the paper towels and rinse in the oven. Rinse and dry with paper towels. Layers mount with eggplants and onions in a well-oiled baking dish. Add pepper sauce to the milk and coconut milkby pouring the mixture over the eggplant and onions. Preheat oven to moderate temperature and bake for 40 minutes. Boil for 10 minutes or until tender. Mix lemon juice with 2 liters of cold water and add to eggplants, then cover with a dish. Put the weight on top so that they are completely submerged. It is important to use non-metallic weight, for example, as a glass of mayonnaise or terrier dishes. Let rest from one day to another. Remove the eggplants and rinse several times. Then gently tighten to remove the liquid. Place the eggplants in a saucepan and cover with boiling water. Boil. Remove pan from heat and let stand 5 minutes. Drain, rinse cold water and again gently squeeze out excess fluid. In a frying pan, mix the sugar with 4 cups of water. Bring to a low temperature and cook until smooth. Put the cloves and cinnamon sticks in a small cloth and tie it in a small bag. Then add this sachet to the sugar syrup along with the eggplants and cook for another 30 minutes. Take out the packet of spices. Using a skimmer, remove the eggplants and distribute them in hot, sterilized jars. Pour the hot syrup over the eggplants, filling the pots to the mouth. How to cook: Wash the eggplants, remove the ends, cut into 1 cm cubes and place in a rack for pasta. Sprinkle with 2 tablespoons of salt and leave for 20 minutes. Then wash the eggplant under running water and dry it with a paper towel. Cut the tomatoes into small pieces. Wash the chili, remove the stem, seeds and internal threads and cut it into small pieces. Wash the basil, separate only the leaves and chop them roughly with your hands. Wash the celery, scrape off the sharp strands and cut it into small pieces. Heat the olive oil in a saucepan, add a very dry eggplant and fry it, stirring occasionally for 10 minutes or until golden brown. Remove with a slit spoon and place on a plate lined with a paper towel. In the same saucepan, apply the onion, garlic, Bulgarian pepper and celery and sauté until the onion freezes. Add tomatoes, capers, olives and saute for another 3 minutes. Add sugar, vinegar, eggplants and basil, cover the pan and reduce the heat. Cook, stirring occasionally, for another 2 minutes or until boiling. Remove from heat and allow to cool. Then go to a covered container and store in the refrigerator. Ideal use is after 2 days. Serve with Italian bread or focaccia. Add raisins if you like. It gets better if you wait a few hours before drinking. Serve with ciabatta bread or black bread. Entry eggplants preserved Ingredients 2 large eggplants 1 red pepper, diced 1 onion 3 garlic, finely chopped 1 tablespoon oregano 1 tablespoon dried chilli 2 tablespoons chopped parsley ½ cup olive oil ½ cup vinegar, Salt. How to cook. Cut the eggplants into small pieces, rub with salt and let stand for 15 minutes. Heat the olive oil and fry the garlic, onion and pepper. Drain the eggplants, add to the boil and simmer for 10 minutes over low heat, stirring constantly. Place the oregano, parsley, pepper and mix well. Pour in the vinegar and cook for a few more minutes to change: Add ½ cup of roasted peanuts and peeled eggplants. Eggplant preservative. Ingredients 1 eggplant 1 green pepper, small 1 red pepper, 1 cup small black olives, sliced ​​1 cup of olive oil ½ onion, sliced ​​1 tsp salt 2 cups apple cider vinegar 2 cloves garlic ½ cup parsley juice 1 lemon pepper to taste plastic film, how much is enough. Preparation Separate all ingredients from the recipe. Support the eggplants on the board and trim both ends. A slice of eggplant, longitudinally, in thin slices. Place one blade of eggplant over the other and cut into thin strips. Put the eggplant strips in a large sieve or pour, sprinkle with salt and mix. Let it sit for 30 minutes to release the bitter liquid. Add vinegar, mix well and let stand for another 30 minutes. Move the eggplants to a large bowl and set aside. While the eggplant is resting, chop the peppers: lean on the board and cut them in half. Remove kernels and seeds from them. Cut each half of sweet pepper into thin strips. Remove pits from olives and chop coarsely. Add chopped onion, olive, parsley, pepper, garlic teeth, olive oil, lemon juice and black pepper kingdom to an eggplant bowl. If necessary, cut the salt and season with salt. Cover with plastic wrap and leave in the fridge for two days before serving. Ingredients 5 sliced ​​eggplants 4 slices thick 4 every 2 medium onions chopped 1 bunch parsley and green onions chopped 1 cup vinegar olive oil oregano pepper Syria salt Preparation Wash the eggplants and let boil in water and vinegar. Then add the onions, parsley and green onions. Place on a deep plate and cover with olive oil. The longer it remains to absorb, the tastier will be preserved. Fried eggplants Ingredients: 2 to 3 eggplants, 2 to 3 eggs, salt, flour, oil for frying. Preparation: Wash the eggplants, slice them in length and wash them with water and salt for about 20 minutes. Drain and dry each piece on a napkin. Pass, one by one, through flour, threaded eggs, and again, with flour. Fry gradually, in hot fat. Serve next, ordinary or thick tomato sauce, sprinkle with plenty of grated Parmesan cheese. Directions: Sprinkle the slices of eggplant with salt and let them rest for 30 minutes. Then wash, dry and dry the vegetable with a paper towel. Preheat oven to medium. Arrange the slices side by side in a large shallow bowl and apply them with olive oil. Lower the temperature in the oven and place the dish, giving it to roast for about 30 minutes. Turn the pieces in half this time to do the same. Let it cool and in the meantime prepare the sauce. Cook over medium heat, stirring occasionally, for 20 minutes or until the sauce thickens. Add basil and remove heat from it. Make a roll with each piece of vegetables and place the basil leaves on the tips. Arrange the side side rolls in the refractory and pour the sauce. Sprinkle with parmesan and bring to a heated forum until the cheese melts. If you wish, close the plastic packaging and freeze. Then the eggplants can be heated in microwave oven . Grilled eggplants with pepper sauce Ingredients: 1 medium eggplant, cut into 2 tablespoons of vinegar thick 2 cloves of garlic, chopped 1 tablespoon of olive oil 1 teaspoon oregano salt to taste sauce, chopped 1 small red pepper 1 small onion, chopped 1 jar low-fat yogurt 1 tablespoon parsley Salt to taste Preparation: Leave the eggplants soaked in water and vinegar for 20 minutes. Drain and grease garlic, olive oil and oregano. Fry in a non-stick pan until golden brown on both sides. For the sauce, place the peppers and onions in a non-stick frying pan, sprinkle 4 tablespoons of water, cover and simmer for about 10 minutes, adding more water if necessary. Remove and whisk in a blender using yogurt. Place on a plate and spread the eggplants on top. Eggplant Filled ingredients: 1 eggplant 1 tablespoon onion 25 g ricotta; 1 tablespoon parsley 1 pinch of salt. Method of preparation: Dip with eggplant salt, cut it in the length direction. Remove the pulp and mix with ricotta and chopped herbs. Fill in half and bake for 15 minutes, then follow. Eggplant Lasagna Composition: 1 medium eggplant; 2 tomatoes; 1 tablespoon of herbs; 1 pinch of oregano; 1 tablespoon parmesan cheese; 50 grams of ricotta; 1 pinch of salt. Skip the sliced ​​and peeled eggplants on a plate until they turn brown. In an oiled baking dish, place a layer of eggplants and on them a layer of ricotta, slices of tomatoes, and finally another layer of eggplants. Make a fresh tomato sauce with herbs, salt, pour some grated cheese and put in the oven for 15 minutes. Marinated eggplant Ingredients: 20 small eggplants salt 10 garlic cloves 5 walnut olive oil for canning. How to cook: boil eggplant in a saucepan with water for 20 minutes. Remove the eggplant handle and make the butcher without dividing the eggplant. Season with salt inside and out. Put the eggplants on a paper towel to dry. Reload the paper four times until they are faded. Meanwhile, prepare a “farofa” with nuts and garlic. Dry the eggplants before stuffing them. Fill them with a spoonful of Farof coffee, without touching the skin of the eggplant. Organize the eggplants in sterilized glass. Cover with plenty of olive oil and let it rest for a month. Ratatouille Provencal Ingredients: 3 eggplants 3 peppers 3 zucchini; 1 onion 2 cloves of garlic; 3 tomatoes 2 tablespoons of olive oil 2 cucumber salt and pepper. How to cook: Peel the zucchini and eggplant. Peel the cucumbers and cut into thin slices. Peel the garlic and cut the onion into thin slices. Pour the tomatoes in hot water. Put them in cold water and cut into 4, taking out the seeds. Put onions and peppers on low heat. Add vegetables, garlic, salt and pepper. Cook for 10 minutes without a lid and 20 minutes with a lid. Eggplant pate Ingredients: large eggplants or two small salts, four garlic, lemon juice, a spoon of oregano, onion, olive oil. Method of preparation: cook eggplants with skin, salt and water. After cooking, drain and place in a blender with garlic, salt, lemon juice, oregano and onion. Turn on the blender and drip olive oil until it turns into a paste. How to cook: Cut the eggplants and tomatoes into pieces 1 cm thick, removing the seeds. Lightly grease the bottom and the edge of the dish to get into the oven, aligning the eggplant slices and alternating tomatoes and a little apart. Moisten the contents of the dish with the rest of the olive oil and sprinkle with thyme, bay leaf and rosemary, as well as salt and pepper. Leave the average temperature in the oven for 40 minutes. Toss the garlic and parsley, chop and leave for another 10 minutes. Serve immediately after the oven or cold seasoning the vinaigrette. How to cook: Cook the eggplants with the peel and all in a little water, not allowing to cool. Cut into slices and whip in a blender, adding onions, parsley, salt, olives, garlic and robe. How to cook: Fry the garlic in olive oil and throw the eggplants in a bucket. Let it fry until it starts to break. Put more butter if you need. Add tomatoes, sweet peppers and seasonings. When the pasta is almost ready, put onion and cook a little more, not letting the onions become very cooked. Cool and chill for 1 hour before serving. Composition of eggs: - 1 eggplants 7 buffalo mozzarella balls 14 basil leaves 7 dried tomatoes olive oil to decompose salt to taste - pepper to taste How to cook: cut the eggplant with the shell in the longitudinal direction into slices about 3 mm thick. Grease a baking dish with olive oil and place the pieces. Sprinkle with salt and brush with olive oil. Take it in a preheated oven until the slices are golden and soft - it is important to turn them so that they are golden on both sides. Build: Place a piece of dried tomatoes, buffalo mozzarella and two basil leaves on the narrow end of each eggplant. Sprinkle with salt and pepper. Arrange eggplant canapes on a tray decorated to taste. Tip: Eggplant can be replaced by zucchini. Natural eggplant rice Ingredients: 1 cup brown rice; 2 tomatoes without seeds and cut into cubes; 1 eggplant cut into cubes; 1 zucchini cut into cubes; 2 bowls of buffalo mozzarella, diced; basil leaves; olive oil; vinegar; salt and white pepper and water to cook rice. Cooking time depends on the type of rice. Brown rice usually takes twice as much white rice. Drain in a strainer and set aside to cool. Brown zucchini cubes in a pan, then eggplant cubes with olive oil, salt and pepper. Mix all the ingredients and season the salad with olive oil, a little vinegar and, if you like, pepper. Cover with foil and cool until ready. How to cook: Cut the eggplants into slices and rinse with water for 40 minutes. Drain and boil in fresh water with salt, vinegar and ½ cube of broth. In another saucepan, prepare the sauce. Add tomato puree and broth. Organize the dish with layers of eggplant, sauce and mozzarella. Sprinkle with oregano and bake until cheese is melted. Eggplant Cream Ingredients: 1 onion; 1 eggplant; 2 cloves of garlic; 3 carrots; 3 potatoes; 1 teaspoon salt; 1 tablespoon of olive oil. How to cook: peel all the ingredients; Wash them and pull them onto a baking sheet with 750 ml of water; After cooking, wipe them off with a magic wand; Bring to heat again, adding salt; Finally, when the cream is put, put olive oil and some mint leaves to give a great taste. Eggplants burned one eggplant; Small garlic clove; ½ lemon juice; Olive oil; Salt to taste. How to cook: Place the eggplant directly into the flame of the oven, periodically rotate to burn evenly. When fully fried, bring the blender to the other ingredients; Eat with a toast. you put in a blender - it's pulp; Eggplant Paste Ingredients: 250 g cooked and drained spaghetti; 1 large eggplant, cut into cubes; 3 tablespoons of olive oil; 1 ring-girl pepper; 3 cloves of garlic cut laminar; 1 medium onion, diced; 3 cubes of tomato; Fresh basil leaves; Salt. How to cook: Place the eggplant in a bowl of water for about 15 minutes; Fry the pepper and garlic in olive oil until lightly browned; Put the onion and let it fade a bit; Add eggplants and sautés until ready; Season with salt to taste; Place the tomatoes, basil, cover the pan and turn off the heat; After 3 minutes, add spaghetti with eggplant sauce and serve immediately. In the absence of fresh basil, you can use dehydrated; Tomato should not cook If you want, you can put grated Parmesan cheese. Lay the eggplants in cold, salty water for 30 minutes. The correct point is when they begin to produce brown juice. Rinse the eggplant slices and bring them into the net, preferably heated coal, making sure that the distance from the coal to the eggplant pulp does not burn, do not turn from time to time until golden brown and cook, this is about 30 minutes. Transfer the slices to a small plate, olive oil drip and sprinkle with herbs, garlic and black pepper. Let the dish rest for 4 hours, turning the cuts once in a while. If you want, use a little vinegar. Cut the eggplants into 2, 5 cm cubes, place them in a large bowl and sprinkle with salt. Mix and transfer to a colander and let stand for 1 hour. Heat a large skillet and add 2 tablespoons of olive oil, celery and onion. Saute until cooked and transfer to a large bowl. Add the fried eggplants to the ingredients already in a large bowl and add the rest of the recipe ingredients, except pine nuts, raisins and pepper. Bring this mixture to a saucepan over low heat and cover with a lid, letting it cook for 20 minutes. Add pine nuts, raisins and black pepper and cure the salt. Place the pieces one on top of the other and cut into strips. Cut the pepper into strips, cut the onion in half and cut into chips. Tray a mixture of eggplants, peppers, onions, mushrooms, raisins, oregano, salt, vinegar and oil and mix well. Place on a baking sheet and bake for about 15 minutes. In a saucepan, heat 2 tablespoons of olive oil and fry rice. Add 4 cups boiling water, 2 tablespoons of salt and cook for 15 minutes. When cooking rice, prepare the eggplants: remove the excess coarse salt, put it in a paste with the remaining olive oil, oregano, basil and garlic. Bake in a preheated oven for about 20 minutes. Season a tomato with salt and pepper. Add to the eggplant, seasoned tomato and cooked rice. Mix well, sprinkle the surface with cheese and return to the oven for about 10 minutes. Method of preparation Rinse well and cut the eggplant into pieces about one centimeter. Put in plums and sprinkle with some salt. Let him rest for a few minutes. Grease the baking dish with oil and place the eggplants without stacking. Turn the eggplants and bake until you want. Mix the butter, garlic, oregano and salt to taste and go placing the fried eggplants in the layers container: first eggplants, butter, until the end. If necessary, add a little oil to cover everything. Give it a rest a few days to get a taste. You can store it in the refrigerator for several days. Eggplants Stroganov Ingredients 1 tablespoon light margarine 1 medium onion, chopped 2 medium eggplants diced 3 tomatoes cleaned and selected, finely chopped ½ cup canned mushrooms, sliced ​​1 tablespoon mustard 2 tablespoons of ketchup 1 tablespoon of Worstershire sauce 4 tables for tableware tableware for 4 tables tableware table for 1 table, 1 tablespoon of ketchup salt to taste, like chopped parsley 1 whole wheat pasta, like preparing a spaghetti bag into a saucepan, heat margarine. Add onions and saute until golden brown. Add eggplants and tomato. Cook until they dry up. Add remaining ingredients and simmer, stirring occasionally, until boiling. Cook the pasta according to the packing instructions. All this before you go to the fire. Cover the pan with laminated paper and bake for about 30 minutes or until the ingredients are soft and smooth. Knead well and add all the ingredients and form balls, as if they were meatballs, and smooth them into steaks. Place them on a greased baking sheet and in a hot oven. Serve with tomato sauce if you like. Add dry ingredients, then add eggplant. Shape hamburgers and bake them in a greased form. Serve with tomato sauce and Parmesan cheese or stewed sauce. Heat a little oil in a saucepan, fry the garlic onion, then add the tomatoes, pepper and parsley, let it cook until it is completely dry, it should not break. Add meat to the ground, season with salt and pepper and set aside. Cod slices with eggplants, zucchini and asparagus fresh cod ingredients: Norwegian cod 200g 1 chopped small eggplant into squares 1 small chopped green zucchini into small squares 1 chopped medium onion, diced 3 garlic cloves, finely chopped 6 boiled green asparagus for a pair of mini 8 - yellow white black pepper kingdom crushed tomatoes in olive oil salt cooking time: fry garlic and onions in dining room olive oil, including chopped and roasted cod for 2 minutes. Add eggplants, roasted tomatoes, zucchini, chopped asparagus and parsley. Turn off the fire, add croutons. Drain and set aside. Fry the onions and garlic in butter, add the pepper, parsley, soy sauce   and salt and boil a little. Add flour, stirring well and add a cup of liquid and eggplant. Line a large baking dish with slices of bread and pour the mixture over them. Top with tomato slices and sprinkle with grated cheese on everything. Drill the eggplants with a fork, place them in the pan, put in the oven and bake for 45 minutes until soft. Peel the eggplants and slice the flesh. Place on a sieve and squeeze to remove all the liquid. Let stand 30 minutes in a sieve to drain. Heat the oil in a saucepan over medium heat. Add onions and fry until tender, stirring occasionally. Add tomatoes, coriander and curry and stir for 1 minute. Increase the heat and add eggplants. Boil, stirring constantly for 5 minutes, until the liquid evaporates. Remove from heat and cool. Add the yogurt to the eggplant and mix. Check seasoning, cover and fridge. Serve with slices of Italian bread. Remove the egg shell from the eggplant and set aside. Beat the eggplants in a blender with the remaining ingredients until a smooth paste is obtained. Arrange the eggplant pate in a small bowl and serve it with sharp cookies. Vegetable lasagna with spinach cream Composition: for the filling: 50 g butter; 1 chopped onion; 150 g chopped bacon; 250 g boiled and chopped spinach; 500 g white sauce and 100 g grated parmesan. For assembly: 500 g lasagna dough; 300 g sliced ​​mozzarella; 150 grams of grated Parmesan cheese; 5 sliced ​​and fried eggplants; 7 sliced ​​and fried zucchini and butter to cover refractories. Preparation: For the filling, in a saucepan, put the butter and fry the bacon, onion, add the spinach and leave for a few minutes. Put the white sauce, parmesan cheese and mix until a homogeneous cream. To build go with the sandwich ingredients above. Finish the placement of the eggplant and zucchini in the last layer, sprinkle with Parmesan cheese and bake in the oven for grata. How to cook: Prepare pasta lasagna in boiling water, pour and set aside. Cut the eggplants into thin slices, soak with water and salt for 10 minutes, dry and set aside. In a pan, melt the margarine over medium heat, slowly fry the eggplant slices, fry both sides and set aside. Spread 2 tablespoons of tomato sauce in a small square refractory and make layers of dough, sauce, eggplant, mozzarella cheese, ham and sauce. Repeat the operation, ending with the sauce. Sprinkle with grated cheese and bring to the fire for about 20 minutes or until cheese is melted. Remove with a skimmer, strain well and place in a bowl, interspersed with onions and raisins. When finished, season with salt and add the beer, mix well. Give it a taste of at least 4 hours. Tip: Add olives, oregano or toasted mango. Eggplant Juice Ingredients: ¼ eggplant; 3 oranges; sugar or sweetener to taste. How to cook: Beat all the ingredients in a blender and coeff. Light vegetable lasagnina Ingredients: For cheese sauce: 100 g ricotta; ½ cup skimmed milk; 1 tablespoon chopped parsley; Salt and pepper to taste. For tomato sauce: 4 ripe tomatoes; ½ sliced ​​onion; 2 tablespoons oregano; Salt and pepper to taste and 4 tablespoons of olive oil. For assembly: 1 large carrot; 1 medium zucchini and 1 medium eggplant. How to cook: Make cheese sauce, put ricotta and skimmed milk in a blender and beat at high speed for 1 minute or until cream sauce . Remove the mixture from the blender, season with salt and pepper. Add chopped parsley and mix well. To make tomato sauce, remove the skin from the tomatoes. As for the seeds, cut the tomato in half, horizontally and with your index finger, remove them and the juice that surrounds them. Do not rinse the tomato; water may take the last seeds, but it takes a portion of the flavor together. A practical way to cut it into cubes: remove the seeds and shake a tomato on the working surface with a palm until it becomes flat. Then simply cut both paths into cubes. In a medium saucepan, place the diced tomatoes, chopped onions and oregano. Bring to a low temperature and cook for 10 minutes. Remove from heat, season with salt and pepper of the kingdom and add olive oil. When cooking vegetables and gathering lasagne, turn on the oven at medium temperature. With a sharp knife, cut the carrot in half. Remove the thin slice from the side of the carrot. Keep the carrots on the board with the cut side down. Now remove the slices on each side by turning the carrot into a rectangle. Cut the rectangle into thin slices. Repeat the procedure with the other half of the carrot. Bring to a boil to a high temperature until boiling. Add carrot slices and cook for 2 minutes. Remove from heat and drain. Cut the zucchini and eggplant into thin slices. In a large frying pan, place the vegetables on the grill. Leave 30 seconds on each side. For installation in a baking dish, place a layer of vegetables. One layer of white sauce, another layer of vegetables and one layer of tomato sauce. Repeat until the end. Bake in preheated oven for 20 minutes. Garnish with basil leaves and continue. Spray the fork in each eggplant and place them separately in the flame of the stove until the peeling darkens. Cut the eggplants in half and remove the pulp with each spoon, discarding the peel. Place the pulp in a fine strainer to drain the water. Place the tahini in the bowl and, while stirring, add lemon juice until the mixture has a pasty consistency. Add chopped garlic, salt, parsley, eggplant pulp, tahini paste and mix well. Place the mixture in a food processor or blender to form a very homogeneous paste. Store in the refrigerator until it is ready to go. Grill, from time to time, until soft, and the rind easily weakened. Cut the eggplants in half and, with a spoon, remove the pulp. Let it sieve in the sieve for 5 minutes. Transfer to a bowl and knead with a fork until you get mashed potatoes. Add tahini, lemon juice, salt and garlic and mix until smooth. Put in a dish, soak in olive oil and sprinkle with parsley. Garnish with eggplant strips and serve with pita bread. Fried Eggplant Snack Composition: - 1 eggplant ½ l oil 2 cups of flour 2 eggs 1 cup of wheat flour and pepper to taste - paper towel as much as enough. Cut the eggplants into ½ cm thick slices. Break eggs in a bowl and beat well with a fork. Place the flour in separate dishes. Skip the eggplant slices in wheat flour. Then beat the egg with a fork. And finally, on a plate with a thread of flour, palm pressed. Put the breaded eggplant slices on the dish. Put the butter in a saucepan and bring to heat. Simultaneously fry 5 eggplants. Put it carefully so that it does not burn, and with a slotted spoon turn into brown on both sides. Remove with a skimmer and place on a paper towel to drain excess oil. After frying, all slices are served immediately. Lasagna eggplant with fish. Ingredients: To fill the fish, you need: 1 kg of Tambaki fish or any other of your preferences; Juice 1 lemon; salt to taste; Nutmeg to taste and ground white pepper to taste. For breading: wheat flour and 1 liter of oil for frying. For the white sauce you need: 200 g butter; 1 cup wheat flour; 1 liter of hot milk; 500 ml of cream; 1 cup grated Parmesan cheese and salt to taste. To assemble a lasagna, reserve 500 g of dough for cooked lasagna; salt to taste; 1 tablespoon of oil; 500 g mozzarella. If you want, you can replace the pasta with eggplant. To do this, chop the eggplants, season with salt, nutmeg and ground white pepper, let rest 10 minutes. Dry with paper towels, drain into flour and fry in very hot oil. Use in assembly instead of lasagna. How to cook: Cut the fish into fillets and season with the juice of lemon, salt, nutmeg and white pepper and leave in seasoning for 15 minutes. Then beat in flour and fry in hot oil. Place olive oil, garlic and sauté in a pan until golden brown. Add onion, onion, basil, white pepper and nutmeg. Disperse the fried fish, add to the stew and leave for 5 minutes over low heat. To make a white sauce, heat the wheat flour oil, mix well and cook for 3 minutes. Add the hot milk gradually, stirring constantly to avoid topping up until a homogeneous and uniform cream is obtained. Add sour cream, parmesan cheese and fish stewed. To prepare a lot of lasagna, in a pot of boiling water, apply a pinch of salt, a tablespoon of oil and mass, follow the cooking time in accordance with the instructions of the selected brand. Installation: 1st layer - fish in white sauce; 2nd layer - the mass of lasagna; 3rd layer - mozzarella. Repeat until full refractory baking and should be the last layer of white sauce and Parmesan cheese. Bake for about 20 minutes. How to cook: Prepare slices of zucchini in a pair or microwave and cut into slices of eggplant. Salt the garlic and onions in oil until golden brown. Add dried tomatoes, broccoli, mushrooms, rosemary, carrots, tomato and water. Cover and cook for five minutes, until the vegetables soften. Remove from heat, add parsley, salt and pepper. Beat the milk with cottage cheese or ricotta in the processor for one minute, form a dough and add half the mixture to the vegetables. Arrange the vegetables in a baking dish, cover with zucchini and eggplant strips and add half the dough. Repeat with the remaining vegetables, eggplants, zucchini and pasta. Finally, sprinkle parmesan and bake for ten minutes. Sprinkle the remaining raw plate and brown for another three minutes. Eggplant salad Ingredients: 2 large eggplants ½ onions, finely chopped; Olive oil ½ cucumber is cut into small cubes 1 spoon of mayonnaise black pepper and salt. How to cook: Take the eggplant right at the mouth of the oven for toasting. When it fades, remove the peel. Mix the other ingredients and serve cold. How to cook: Fry the onions in oil until it starts to fade. Add eggplants and tomatoes and cook for 1 minute. Add the remaining ingredients and, when it begins to boil, remove and sprinkle the parsley. Served with 2 spoons of rice Babaganuh. Ingredients: 2 large eggplant. 2 tablespoons tahini. 1 lemon 2 cloves garlic, crushed olive oil and salt. Remove the peel when tying. Mix the rest of the ingredients, with the exception of olive oil. Beat everything in the processor until it becomes a uniform paste. Canned snack for eggs Ingredients: 1 eggplant 1 small green pepper 1 small red pepper 1 cup of sliced ​​olives 1 cup of olive oil; - ½ chopped onion 1 tablespoon of salt; - 2 cups of apple cider vinegar 2 cloves of garlic ½ cup of parsley juice of 1 lemon pepper to taste; - Plastic film. Peel the garlic cloves. Cover with plastic bag and leave in the fridge for two days before serving it with Italian bread. In the microwave, leave for 15 minutes, stirring every 3 minutes. Season with olive oil, mango and oregano. For white sauce: Melt butter and add flour. Stir quickly for 1 or 2 minutes. Add milk, stirring until it boils and coagulates. Season with nutmeg, salt and pepper. Cook for 2 minutes over low heat. Remove from heat and stir in grated cheese. For assembly: Make alternating layers with white sauce, pasta, eggplant and buffalo mozzarella. Cook with pasta, buffalo mozzarella, tomato, grated parmesan and grated. Place them in a strainer cut above the bowl and sprinkle the salt over the slices. Click on the plate and wait 15 minutes. Then wash the slices one by one, removing all the salt and drying them with a paper towel. With a small amount of olive oil, apply a non-stick pan and bring to heat until it is warm. Slowly fold the eggplant slices and fry them until golden brown on both sides. When necessary, clean the pan with olive oil. Turn on the oven at medium temperature. Stuffing: Beat parsley, ricotta, walnuts and black pepper in the processor until a smooth paste is obtained. Sauce: heat olive oil in a saucepan, add onion, garlic and sauté, without stopping to stir. Finally, combine basil and salt. Cook another 5 minutes and remove from heat. Assembly: Spread the eggplant slices on a smooth surface and distribute the filling. Pour the sauce over the rolls and cover the baking dish with foil. Drop the foil and leave it in the oven for another 10 minutes or until golden brown. Remove from oven and serve. This is the same thing as classic eggplant lasagna, which can be made from eggplants, and not fried to become easier. Cook the eggplant slices in the stew until al-denta. Reserve eggplant on a dry rag. In a pan, fry the garlic, onion and tomatoes in 1 tablespoon of olive oil. Add basil, mix thoroughly and beat the salt. Grease a refractory baking dish with 1 tablespoon of olive oil and alternating layers of eggplant, cottage cheese and tomato sauce. Finally, sprinkle parmesan mixed with nutmeg and rinse with the remaining olive oil. Bake for 35 minutes or until the surface turns golden brown. Remove from the oven and serve hot or cold water. Put the baking sheet with warm paper, soak it with olive oil and cook on both sides on the grill. Then transfer the eggplant to the refractory and seasonal salt and 1 tablespoon of parsley and basil. Cut the tomatoes into 4 parts, discard the seeds and chop them roughly. In a saucepan saute onion in 4 tablespoons of olive oil. Add tomatoes, the remaining herbs and salt, and cook over medium heat for 15 minutes. Rinse the mozzarella and cut it into small cubes. Cook the lasagna in salted boiling water for a few minutes. Drain and gently lift it onto a towel. Spread the lasagna layer in a rectangular refractor lightly oiled with olive oil. Pour 1 scoop of tomato sauce, distribute a few slices of eggplant, a few mozzarella cubes and sprinkle with grated cheese. Cover with a layer of dough and act in this way until all the ingredients are finished, ending with tomato sauce. Bring the lasagna to a medium oven, preheat and boil for about 30 minutes. If desired, sprinkle with chopped basil.

• Fill the eggplants and place on a platter.
• Moisten with olive oil and bake in a regular oven for about 15 minutes.