January 02, 2017 8747

Many for some reason do not like eggplants very much, but in vain. From this vegetable you can make various delicious dishes that can be used for everyday and holiday menu. The main thing is to strictly observe the recipe, then from this seemingly not very tasty vegetable it will turn out to be quite a satisfying and tasty treat. And which of the blue can be done, we just look at the most popular recipes.

We decorate with pecorino or parmesan sprinkle with flakes and serve. Add salt, chopped garlic and some parsley leaves to garnish and add flavor. Ingredients: 2-3 eggplants, tomatoes of the same diameter of eggplants, mozzarella, basil, oil, salt. This fresh recipe  perfect for summer lunch. Cut the sliced ​​eggplants, not too thick, let's get up and let them cook on a hot stove. Holding the center and painting the surface, turn off the plate and set it aside.

We have tomatoes and mozzarella, so we begin to make towers, alternating layers, starting with eggplant. Ingredients: 2 eggplants, 2 eggs, butter, salt, crackers. Eggplant breading is a valid and tasty alternative. classic meat. The drug is simple and does not require any special skills for cooking. Aa layer a bowl of 2 eggs, Add a few drops of salt and put on a flat plate, then fry the eggplant pieces and fry in a pan with lots of hot oil. They are also ideal for cold meals, perhaps during a picnic.

Fried eggplants are fast and tasty.

With tomatoes and garlic

We will prepare from the following:

  • eggplants - 5 pieces;
  • two tomatoes;
  • 4 tbsp mayonnaise;
  • vegetable oil;
  • 4 garlic teeth;
  • fresh greens - 5-6 branches.

Prepared for a very short time, just 1 hour, calorie - 159 kcal.

How everything will be prepared:

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Among the most tasty vegetables, which can be prepared at home, eggplants, of course, are among the most delicious and suitable for seasoning a variety of different ingredients. It has depurative properties because it is rich in fiber. Beneficial for intestinal transit. Eggplant rolls recipe filled with caprese is a great summer and winter dish. It is really simple food, but definitely an excellent effect.

  1. To begin with, wash the eggplants in cool water;
  2. Then cut them into circles;
  3. We spread in a cup, we fill cold water, fall asleep salt. Leave to stand for some time in the water;
  4. Next, make the garlic sauce. With garlic cloves, peeled, skipped through the garlic;
  5. Put mayonnaise in a small bowl, add garlic and stir;
  6. Rinse the tomatoes in cool water;
  7. Cut tomatoes into thin circles;
  8. Greens need to rinse and thoroughly shake off excess liquid;
  9. Cut the greens into thin pieces;
  10. Eggplant out of the water, squeeze;
  11. We put a brazier on the fire, add some vegetable oil and heat it;
  12. On the heated oil lay out the eggplants and fry on both sides. Fry each side for 3 minutes;
  13. We spread roasted vegetables on a large flat plate;
  14. Grease everything with garlic sauce;
  15. Next, lay out the tomato circles;
  16. At the end of all sprinkle with herbs.

"Like mushrooms"

For cooking, we need:

Baked eggplants with mozzarella and anchovies are healthy and light dishperfect every season, especially in summer, when vegetables and vegetables are preferable to more complex and heavy dishes. Parmesan eggplants - classic recipe  Italian gastronomic heritage. The origin of this recipe is very controversial. For some, this recipe is related to the region of Sicily.

They will make all your lunches and dinners, your special occasions, when the taste is the only hero! Thanks to this amazing vegetable, Vegan recipes with eggplants are many, and each one is better than the others. keep in mind that in order to soften the typical spicy taste of eggplants, cut into slices, sprinkle with salt, put them in a colander and cover with a weight. Hot liquid removes, and your eggplants, after about 30 minutes, will be ready to be cooked according to your tastes.

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

You need to cook about 1 hour, calorie - 145 kcal.

How to do it:

Eggplant Rolls

Remember that eggplants are powerful natural antioxidants that clean the arteries and therefore are best friends  and loaded with vitamins of the Other, the property of eggplant to act as and, therefore, specified in low-calorie diets for weight loss.

Eggplant rolls with garlic and tomatoes

Place a mixer glass a tablespoon of sesame seeds and two tablespoons olive oil. Blended together until thick cream. Peel the eggplants, cut into cubes and cook in the oven at 180 ° C for 15 minutes, allow to cool and then add them to the cream and sesame oil. Enriched with a clove of garlic, lemon juice, a pinch of salt and chopped parsley.

  1. Eggplants must be peeled;
  2. Cut the peeled vegetables in the form of cubes and transfer them to the cup;
  3. We break chicken eggs  and beat well until smooth;
  4. Next, pour the beaten eggs to eggplant, mix and leave to stand for an hour. During this period it is necessary to stir the vegetables constantly;
  5. Put on the fire tank for frying, pour the vegetable oil and lay out the eggplant with the egg;
  6. Fry the vegetables, while mixing everything;
  7. Next, remove the skin from the onion, cut the heads in small cubes;
  8. Sprinkle onions to eggplants, mix everything and continue to fry;
  9. After the vegetables are well roasted, they should be seasoned, stirred;
  10. We leave to prepare until the end;
  11. Ready vegetables are placed on a plate and set on the table.

Stewed Eggplants

Prepare the following ingredients for cooking:

Mix everything and immediately get the eggplant hummus leave in the refrigerator for 30 minutes before serving topped with a drop of olive oil. Vegan Eggplant Recipes: Meatball Eggplant. Meatballs like everyone else, but have you ever tasted vegan eggplants meatballs? Their unique flavor, their outer and inner soft crunchy their captivate with the first tasting.




Vegan Eggplant Recipes: Eggplant Carpaccio. Wash the eggplants and, using the mandolin, cut into small pieces for the long side. Pass the eggplant slices in the oven at 180 ° C for 10 minutes, and then place them in a dish and let cool. Prepare an emulsion with three parts of olive oil, a little lemon juice, a pinch of salt and a generous sprinkling of freshly ground black pepper. Stir with a whisk until you are thick. cream sauce. Season the eggplant with an emulsion and add a few mint leaves, cook for 30 minutes before serving.

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

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

Start cooking:

Vegan recipes with eggplants: eggplants in oil. Cut the eggplant slices, and then into strips. Take a large bowl and make a layer of eggplant and one of salt, proceeding to the end of the vegetables. Rinse the eggplants under cold water and then squeeze for the benefit. Drain the eggplants, squeeze well and place them on a clean cloth.

Sterilize the jars, then fill them in half with olive oil, add a clove of garlic in thin slices, a few mint leaves and eggplants. Wash the eggplants and cut into slices about half a centimeter. Fry the eggplants in olive oil, then drain the water and leave to dry on a sheet of filter paper. Cook the tomato sauce darkening in a saucepan with a clove of garlic olive oil. To add tomato puree, basil, salt and pepper and cook over low heat for about 10 minutes, then add eggplants and simmer for another 10 minutes.



How to cook blue in the oven

We will prepare the following ingredients:

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

How much will we cook? The preparation of a very short - only 60 minutes, calorie - 138 kcal.

Boil the pasta in salted water, drain it al dente and mix with the sauce, a few fresh basil leaves and generous sprinkling. Vegan Eggplant Recipes: Eggplant Vegan Rolls. Cut the tofu into cubes and crumble it in a bowl, add olive oil, a pinch of salt, freshly ground pepper, lemon juice and very well chopped greens. Stir the mixture well and set aside. Fill the eggplant slices with the filling and roll by fixing them with a toothpick.




Vegan Eggplant Recipes: Cream of Eggplant and Potatoes. Peel the potatoes and cut into cubes. In a saucepan, fry the chopped shallot in olive oil, then add the potatoes, let them flavor and cover with water. with salt and pepper and cook. Mashed eggplant and do the same with the potatoes, then add two vegetables and served with cold-pressed olive oil and crispy olive croutons.

How are we going to cook:



The recipe for cooking eggplant with meat

What components we need:

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

Cooking takes about 2 hours, calorie - 220 kcal.

Vegan Eggplant Recipes: Eggplant Mushrooms. Cut the eggplant into cubes. In a saucepan, heat a little olive oil with olive oil, then add the eggplants and stir-fry often for 10 minutes. Drain the eggplants on a piece of filter paper. Cut the cubes of red tomatoes, butter pans in which you cooked eggplants and fry a clove of garlic. Add chopped tomatoes, salt and pepper and add chopped basil leaves by hand. After 5 minutes, add eggplants with tomatoes, cook for a few minutes, and then serve!

How cooking will look like:

  1. Rinse meat thoroughly with cold water;
  2. Then wipe the piece, cut off the films, veins and cartilage;
  3. Cut the beef into small pieces;
  4. Put a container for roasting on the fire, add vegetable oil, heat it;
  5. Put beef slices into hot oil and fry over low heat, periodically mix everything;
  6. Onion head cleaned and cut into cubes;
  7. We rinse the carrot, clean the skin from its surface and chop it into small pieces - straws or halves of circles;
  8. Add vegetables to the meat, stir and fry for another 5 minutes;
  9. Next, pour in a glass of water or broth;
  10. Cover with a lid, reduce the fire and simmer for about 1 hour on low fire;
  11. Meanwhile, wash the eggplants, cut them into halves of circles;
  12. Put the eggplants in a cup, pour water, add salt;
  13. Leave to stand for 20 minutes;
  14. After that, take out the vegetables, out of excess water;
  15. Fry in a dry pan made of teflon coating;
  16. Fried eggplants, therefore, better retain their shape in the finished dish;
  17. Peppers are cleared of sweet seeds, rinsed and cut into strips;
  18. Add pepper to vegetables and meat, add salt and spices;
  19. Spread eggplant, mix;
  20. Stew everything for 5 minutes;
  21. Rinse the greens, shake well from excess moisture;
  22. Shred the greens in small pieces and lay out to the meat and vegetables;
  23. Tomim another 5 minutes and remove from heat.

Stewed courgettes with eggplants and tomatoes

Components:

Vegan Eggplant Recipes: Baked Eggplant. Cut the eggplants in half towards the long one and empty them with a spoon lightly from their pulp. Season the eggplant in half with a drizzle of olive oil, salt, pepper, breadcrumbs and some lemon juice.

Eggplant with zucchini and tomatoes - one of the most popular and versatile summer vegetables. You can really prepare for thousands of ways and recipes. Here are many useful ideas to enjoy eggplants. Here is very interesting recipe  cooking eggplant with butter cheese, which can be replaced by tofu. This is very universal dishwhich you can enrich with paprika, cumin seeds and onions. Slices of eggplant in the oven before cooking these rolls. Here is the complete recipe.

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

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

There are different versions depending on the regions. For example, you prefer to fry eggplant pieces, while others choose fried or baked cooking. Here is Parmigana Eggplant in the vegan version. Here is another typical summer preparation: stuffed eggplants. You can cook them and bake them in the oven, serving them hot or cold as a main course or as a side dish. For alternative filling, you can choose between tofu, seitan, tomato sauce, tomatoes, mushrooms, onions and stale bread to soften.

Let's cook like this:

  1. Eggplants are washed from dirt, dust and cut into cubes;
  2. Wash squash from dirt, cut and clean the seeds. Cut into cubes;
  3. All the pieces of vegetables are covered with salt and soaked for 30 minutes;
  4. Pepper sweet cut into several pieces and scrub from the seeds;
  5. Cut the pepper into strips;
  6. From the bulbs, remove the skin, cut into half rings;
  7. With the cloves of garlic, remove the peel and chop into small pieces;
  8. Rinse greens and chop small pieces;
  9. In the capacity for frying, pour the oil and place it on the fire;
  10. Spread onion half rings and fry for 5 minutes;
  11. Eggplants and zucchini squeezed from excess moisture;
  12. Put vegetables in butter with onions and fry;
  13. After that, pour the slices of sweet pepper;
  14. Rinse tomatoes, cut into cubes or grind in a blender;
  15. Spread tomatoes on vegetables, add some water, sprinkle salt, add seasoning;
  16. Reduce the fire and simmer all for 40-50 minutes;
  17. For 10 minutes before the ends lay out the garlic greens;
  18. We extinguish everything to readiness and remove from the fire.

Recipes for delicious eggplant dishes in a slow cooker

With tomatoes

Components:

Here is a recipe to fill out. stuffed eggplant. Another easy, quick and tasty alternative is the recipe for delicious xysticin. Here you will find the complete recipe. Wash and dry the eggplants. If you are afraid that they may be loving, sprinkle with slices of coarse eggplant before cooking, put them on the web, let them rest for an hour, then rinse them, dry and bake in the oven.

Eggplant, Tomato and Cheese Snack

A collection of spring and summer contours that are easy to prepare and fast. All vegetarians, cheap and healthy. Fresh, fast and especially light: spring outlines are perfect for completing the second course, but sometimes they can also be a dish for those who don’t want to overeat too much or, at other times, can even become a tasty seasoning. to serve delicious food.

  • 3 eggplants;
  • 4 medium tomatoes;
  • 3 garlic cloves;
  • slice of cheese per 150 grams;
  • onion - 1 piece;
  • some salt;
  • spices at will;
  • vegetable oil.

All prepare at least 1 hour, calorie - 138 kcal.

We will prepare according to the following rules:

  1. Eggplants washed, cut into small cubes;
  2. Put the vegetables in a cup, pour in salt and pour water. Leave to stand for about 15-20 minutes;
  3. With the bulbs remove the husk and cut into half rings;
  4. We rinse the tomatoes, cut them into circles, then cut the circles into two parts;
  5. The capacity of the multicooker is slightly sprinkled with vegetable oil;
  6. Put in the form of a layer on the bottom of the onion half-ring;
  7. Put a third of the eggplants on top of the onions;
  8. After that, put half of the tomatoes;
  9. Garlic cloves clean and skip through the garlic;
  10. Put some garlic on top of tomatoes, sprinkle with salt and spices;
  11. After that, repeat all layers again and also season with salt, spices and garlic;
  12. At the end we finish with a small layer of grated cheese;
  13. We set the "Baking" mode and leave to prepare for about 40-45 minutes;
  14. Finished vegetables can be decorated with chopped greens.

From fresh peas to asparagus, pepper and eggplants: what we can put in the basket, in these months it smells in the summer and has a fresh taste only from colorful and tasty vegetables. Below our collection of seasonal recipes with seasonal vegetables to prepare something new to bring to the table.

Rich in vitamins and mineral salts, puddles are an excellent contour, but also a second gourmet dish. The delicate and delicious flavor makes this spring legume feminine marriage well with other seasonal vegetables. The main ingredient is obviously eggplant, and the ideal would be to use a long olive, since it is more soda, it remains intact even after “double” cooking. Obligatory spring-summer is, without a doubt, his majesty pepper. Red or yellow, unmistakable pepper flavor will make the most simple dishes.

With pepper

Ingredients for cooking:

  • half a kilo of eggplants;
  • 2-3 sweet peppers;
  • large tomatoes - 3 pieces;
  • onion - 1 piece;
  • garlic - 2 cloves;
  • vegetable oil;
  • salt;
  • seasoning at your discretion.

Cooking will be about 75 minutes, calorie - 125 kcal.

Start cooking:

  1. Rinse the eggplants, cut them in thinly thin circles;
  2. We wash the pepper, cut out the stem together with the seeds;
  3. Cut the pepper into thin rings;
  4. Wash tomatoes. They should be washed with boiling water and peel;
  5. Cut the pulp of tomatoes into quarters;
  6. Pour some vegetable oil into the multicooker container;
  7. Select the "Baking" mode, lay out all the vegetables;
  8. Leave everything to stew for 1 hour;
  9. Green rinse, chop finely;
  10. Peel the onion, cut into small cubes;
  11. Garlic is peeled and pressed through the garlic;
  12. 15 minutes before the end of cooking lay out onions, garlic and herbs;
  13. Put the prepared vegetables on plates and serve on the table.

Eggplant can be used to make almost any treat. They can stew, fry, bake. In addition, they are perfectly combined with other vegetables. Tasty and nutritious, they are obtained with meat. Therefore, do not forget about this useful vegetable, because so much can be made from it delicious dishes.

Hello. Do you like eggplant? I love very much. In the people, this well-known vegetable received the name "blue". This is correct only from the side. Since the ripe vegetable color can be light purple, and dark purple. And even white. But the most delicious blue black. Talk today about how to cook eggplants in a pan.

Do you know that cooking this vegetable has its own secrets? Despite the simplicity of the dishes, to really get tasty, you need to cook them correctly. Let's see together how much you need to fry the blue ones, what is the use of them. And of course, let's go through the most delicious recipes.

Overpowered it is better not to use them. You also can not eat them raw. They contain a dangerous substance - solanine. This is a poisonous glycoalkaloid, which is in the composition of the family of the nightshade. Poisoning leads to nausea, diarrhea, vomiting, shortness of breath may occur. During heat treatment, the substance is practically destroyed. And yet it is better not to risk it.

I love these vegetables for their taste and low calorie content. Raw eggplant  has only 24 calories per 100 g. But when frying, they absorb oil and the caloric content rises to 107 calories per 100 g. With garlic and tomatoes there will be 132 calories. Of course the lowest-calorie options - boiled, grilled and baked eggplant. That is why it is actively used in dietary dishes.

The uniqueness of the "blue" is that they contain many vitamins and minerals. Of the vitamins - this is C, vitamin B, B2, carotene and PP. Of the minerals - sodium and potassium, magnesium, calcium and phosphorus. And also iron.


If you regularly use eggplant, you can reduce cholesterol. Therefore, the vegetable is useful for the prevention and treatment of atherosclerosis. Potassium perfectly strengthens the heart muscle. And also participates in water exchange.

"Blue" is also useful in that they remove uric acid salts. Therefore, they are included in the diet of cores and patients with gout. It is also useful in constipation, liver disease, kidney. Regulate lipid metabolism, water-salt balance. They are shown to those who suffer from edema and if there are problems with digestion.

Universality of eggplant dishes

If you read the recipes from around the world, eggplant is found almost everywhere. It can be boiled, cooked on a grill, baked, fried. Make it caviar or salad. Vegetable can be a separate dish, and can be a side dish for meat.

Before cooking, they are advised to soak them in water with salt so that they do not get bitter. But as practice shows, not bitter varieties are now selling. And yet soak "blue" is. The fact is that when frying a vegetable absorbs a lot of oil. It is certainly tasty, but oh, how not useful.

If the vegetable pieces are briefly soaked in salted water, they will absorb a lot of oils later. Fry in a ceramic or teflon pan dripping a couple of drops of oil. Get a very dietary meal.

How to fry eggplants in a pan

For most dishes, the blue ones are cut into circles. As well as sheets along the vegetable. The optimum thickness is 0.7-1 cm. It can be cut into cubes, also 1 cm in size.


Fry the vegetable on both sides. AT different recipes There may be different cooking times. On average, circles or sheets are fried for 5-7 minutes on each side. If it is cubes, on roasting leaves till 10 minutes. Stew "blue" a little longer - 15 minutes.

How much fry eggplant in a pan with garlic

In the simplest recipe, eggplants are fried with garlic. To do this, they are cut into circles. Garlic squeezed on a vegetable, well smeared all the slices. Dip the circles on both sides of the flour. Peel the "blue" do not cut. So they will keep well shape. If the skin is cut, the vegetable will quickly turn into a mush and is more suitable for eggplant caviar.

Spread circles in a well warmed oil in a pan. On each side, fry the vegetable for 5 minutes. Watch for readiness. Depending on the variety and ripeness, the time may slightly increase. When the dish is ready, you can sprinkle with parsley on top.

How much stew eggplant in the pan

If you are going to stew with garlic and tomatoes, then the cooking time will increase slightly. Since tomatoes emit a lot of liquid and we need it to evaporate. Eggplants are sliced ​​and pre-soaked in water. Then salt and pepper to taste. Tomatoes are also cut into rings. Spread vegetables on a hot frying pan. Add the garlic. Be sure to cover the vegetable mixture with a lid.

Stew over medium heat, stirring the vegetables every 5 minutes. In general, you will need to prepare a quarter of an hour. At the end of cooking, the lid is opened and the vegetables are stewed for a couple of minutes without it.


Eggplant in batter

Vegetables are cooked with an egg, or rather with its protein. This is our cruise. "Blue" peel, cut into circles, salt and pepper. Proteins whipped with flour and seasonings. Heat the pan, pour the oil. A circle of vegetables is dipped in batter and fried for 7 minutes on each side.