Delicious eggplant dishes: recipes with photos

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The menu of he althy and proper nutrition consists not only of boiled chicken meat and buckwheat. You can maintain a he althy lifestyle by eating tasty and satisfying food. To do this, just take note of the recipes, which will be less fried food and more vegetables.

For example, a wide variety of tasty and he althy dishes can be prepared with the addition of eggplant. A variety of salads, casseroles, boats and so on. The inclusion of vegetables in the diet will help keep the body in a cheerful state even in winter. The best eggplant recipes are below.

Eggplant stew

Product List:

• Eggplant - five pieces.
• Onion - two heads.
• Carrots - two pieces.
• Bulgarian pepper - two pieces.
• Ground pepper - a quarter of a teaspoon.
• Oil - fifty milliliters.
• S alt - half a teaspoon.
• Dill - half bunch.

Cooking stew

To prepare this vegetable stew, use the recipe withphoto of delicious eggplant dish. And first of all, you need to prepare the eggplant. Since before cooking, the vegetable must be rid of bitterness. Wash eggplant, cut into fairly large cubes, sprinkle with s alt and mix. Set them aside for thirty minutes.

This time should be spent on the eggplant recipe preparing the rest of the ingredients. Bulgarian pepper, preferably red, rinse. Cut the stalk and cut lengthwise into two parts. Remove partitions and seeds, cut into large strips. Next in line are carrots and onions. According to the eggplant recipe taken for cooking, they need to be cleaned and washed. Then chop the onion into cubes and grate the carrots.

It is good to heat a saucepan with vegetable oil over a fire and put chopped carrots and onions into it. Stirring occasionally, simmer for seven to ten minutes. Meanwhile, put the eggplant in a colander and rinse well under the tap. Let the water drain and place them in a saucepan. Add bell pepper, sprinkle with s alt and pepper and stir.

Cover the saucepan with a lid and cook for seventeen to twenty minutes, stirring about every five minutes. Rinse fresh dill, shake off and finely chop. Put the finished stew prepared according to the eggplant recipe with the photo from the saucepan on a large plate, sprinkle with dill. Can be served immediately hot or chilled.

Eggplant baked with chicken and tomatoes

Required ingredients:

• Eggplant –four hundred grams.
• Chicken breast - two pieces.
• Tomatoes - two hundred grams.
• Soy sauce - thirty grams.
• Cheese - two hundred grams.
• Butter - fifty grams.
• S alt - a few pinches.

How to cook a casserole

Let's use the recipe for a delicious eggplant dish to prepare this casserole. Wash the chicken breast, pat dry and cut into thin slices. Place the meat in a bowl, pour over the soy sauce and leave to marinate for about forty minutes. Next, according to the eggplant recipe, you need to prepare the eggplant. They must be washed, cut into thin slices and sprinkled with s alt.

Clean tomatoes are divided into two halves and cut into half rings. Grate the cheese. Grease a baking sheet with softened butter and put the marinated chicken fillet on the bottom. Next, put the sliced \u200b\u200baubergines on the meat. Divide the cheese into two parts and distribute one of them evenly over the eggplants. Then the final layer of tomatoes. All ingredients are layered according to the eggplant recipe and ready to bake.

Preheat the oven to a temperature of one hundred and eighty degrees. Place a baking sheet with a future casserole in it for forty minutes. Then take it out and put the second part of the grated cheese on top. Continue baking for another fifteen to twenty minutes. Easy to prepare, but tasty and fragrant eggplant, tomato and cheese casserole is ready. This dish belongs to low-calorie, so itsThose who watch their weight can safely use.

Eggplant julienne

Product list:

• Eggplant - one kilogram.
• Cheese - one hundred grams.
• Onions - two pieces.
• Parsley - half a bunch.
• Sour cream - three hundred milliliters.
• Ground pepper - three pinches.
• Oil - thirty milliliters.
• S alt - half a teaspoon.

Cooking process

Even a novice hostess can cook julienne quickly and tasty according to the eggplant recipe. First, the bitterness must be removed from the eggplant. To do this, they must be washed and cut into small cubes. Place in a suitable dish, add s alt, mix and set aside for thirty minutes. Then rinse the eggplant pieces thoroughly under running water.

Chop the peeled onion into small cubes. In a deep frying pan with sunflower oil, lightly fry the eggplant cubes. Then put the chopped onion into the pan, add s alt and pepper to taste, mix and fry until golden brown.

Spread fat sour cream on top of the fried vegetables with a spoon and sprinkle with finely chopped parsley. Close the lid tightly and simmer on low heat for fifteen to twenty minutes. During this time, grind the cheese on a grater. Next, you need to take the baking pots and fill them with eggplant stewed in a pan in sour cream.

Put grated cheese on top of each pot. Place the pots on a baking sheet and send to the oven. At a temperatureone hundred and eighty degrees bake julienne for about ten minutes. The cheese should be completely melted. Eggplant julienne is served hot in pots.

Spicy Eggplant Appetizer

List of ingredients:

• Eggplant - five hundred grams.
• Garlic - one clove.
• Hot pepper - one small pod.
• Vinegar nine percent - fifty milliliters.
• Dill - half a bunch.
• Sugar - dessert spoon.
• Green onion - bunch.
• Oil - fifty milliliters.
• S alt - tablespoon.
• Bay leaf - one piece.
• Water - seven hundred and fifty milliliters.

Cooking

It's not difficult to prepare a savory appetizer quickly according to the eggplant recipe. Pour water and vinegar into a saucepan. Pour sugar and s alt, put on fire. Eggplant, preferably medium-sized, wash and cut into pieces about one and a half centimeters in size. When the marinade boils in a saucepan, dip the eggplant slices and bay leaf into it. Boil the eggplant for seven to ten minutes and drain in a colander. Leave for a while to stack the entire marinade.

Wash and cut a bunch of green onions. Rinse, shake off and finely chop the dill. Chop the garlic with a sharp knife. Finely chop the pod of hot pepper. Next, pick up a large bowl and transfer the boiled eggplant slices, garlic, dill, hot peppers and green onions into it from a colander. Pour in sunflower oil and mix well. Put a spicyan eggplant appetizer in the refrigerator and leave there for eight to ten hours. After that, it can be offered for consumption.