2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Eggplant in the oven softens so much that it melts in your mouth. And additional taste and sharpness will be given to it by tomatoes, garlic and spices. For satiety, you can bake eggplant with mushrooms, cheese and even pasta. Eggplants make excellent caviar - the same "foreign" caviar.
They can be prepared for future use by rolling them into jars. You can make a dish that is extremely similar to mushrooms - s alted eggplant. These "little blue ones", as they are lovingly called in Odessa, are suitable for cold and hot appetizers, or you can cook an independent dish, moreover, in assortment.
How to bake eggplant
We need today
A kilo of eggplant, half a kilo of large tomatoes, a lot of garlic, cilantro, basil and any other herbs, two hundred grams of Parmesan cheese, olive oil, s alt.
How do we cook it now
To remove bitterness from eggplant, you need to grate each piece with s alt or soak in s alt water for half an hour. Then rinse or just squeeze. Then they are not soaked with oil when frying and there is no need to s alt them anymore.
So cut it upcircles (and if the eggplants are small, it is better along the plates), soak or s alt and take care of the tomatoes. They also need to be cut into slices. Remove all butts, extreme small slices are also probably not useful here. Now roll the squeezed eggplants in flour and fry in olive oil in a wide frying pan. Grease a large baking sheet with oil and lay the fried eggplants on it in orderly rows. Put a tomato circle on each eggplant circle, sprinkle with generously chopped garlic, finely chopped herbs, cover with a thin layer of Parmesan. Bake the eggplant in the oven for twenty minutes at a not too high temperature, at least up to two hundred degrees. Delicious both hot and cold - with fresh bread or fried potatoes.
Eggplant in the oven with pasta
We need today
Half a kilo of eggplant, pasta of any kind about three hundred grams, two eggs, a glass of sour cream, black and chili peppers, garlic is a must, s alt, a couple of large tomatoes and a couple of onions, a piece of one hundred and fifty grams of hard cheese, a little curd cheese for toppings of the finished dish, cilantro or parsley, olive oil and butter.
How do we cook it now
Cut eggplant into thin circles and soak in s alt water for half an hour. Cook pasta, as usual, until cooked, but no more. Drain the water, mix with butter. Squeeze the water from the eggplants, roll them in flour and fry until crispy in olive oil. In the same panfry onion half rings, and then scalded and skinned pieces of tomatoes. We collect all this in one bowl, except for pasta and eggplant, add pepper, squeeze at least half of the head of garlic there, mix. We grease the form with butter, put half of the pasta on the bottom, eggplants on them, then onions with tomatoes, and - the final chord - pasta again. The eggs are to be beaten with sour cream and some s alt (do not overdo it!), mixed with cheese grated on a fine grater and pour this mixture on top of the pasta, trying to make it evenly. Now we put the form in an oven heated to one hundred and eighty degrees and bake for about twenty minutes. The eggplant in the oven was saturated with garlic aroma, added a tomato flavor to itself - just a delight! And satiety will appear from pasta, sour cream and cheese. We put it on plates, sprinkle with herbs, soft cheese and wonder how good it is all together. Bon appetit!
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