In the second half of the summer season, an abundance of “local” vegetables begins. I want to cook something fast and tasty, and leave a piece of summer in the bank. Summer recipes from eggplants are popular because of the taste and special benefits of blue ones.
Known unpleasant bitterness, one might say, is long past. Now almost all varieties improved breeders.
The plus of a potassium-rich vegetable is that it easily combines with the various garden counterparts of its season.
Ratatouille from eggplants and zucchini with photo
The French gave us this delicious vegetable recipe. It is as simple as it is tasty.
It is necessary to prepare:
- Eggplants - two pieces
- Tomatoes - ten pieces
- Squashes - two pieces
- Onion - two pieces
- Sweet Bulgarian pepper - two pieces
- For a bunch of fresh cilantro, basil and parsley
- Garlic
- Olive oil
- Salt, sugar, pepper
Preparation steps:
Small dice minced onions.
Cut the peppers with the same size fragments.
Tomatoes pour boiling water to free from the skin.
Cut them into a small cube.
Heat oil in a pan.
Let the onion be transparent.
Sprinkle pepper cubes.
Fall asleep tomatoes.
Season with salt, pepper and sugar.
Squash cut with thin washers.
Chop eggplants in the same way.
Tomatoes without skin will be cut into slices half a centimeter thick.
Put the sprouted vegetables into heat-resistant form.
Top alternately lay out circles zucchini, eggplant and tomatoes.
Crumb greens.
Chop the garlic with a knife.
Add chopped ingredients to a bowl, season with salt, pepper and olive oil.
Lay the mixture on top of the vegetables.
Cover with foil. We move for an hour in the oven heated to 190C.
Lasagna
This dish from the shores of the Balkans is excellent from zucchini and young eggplants, which replace the dough. Thus, you get a low-calorie recipe.
You will need to take:
- Eggplants - 3-4 pieces
- Ground beef - 0.5 kg
- Parmesan (another hard cheese) - 100 gr.
- Mozzarella - 100 gr.
- Chicken Eggs - Two Pieces
- Olive oil - three large spoons
- Breadcrumbs - 100 gr.
- Tomato paste - 0.5 liters
- Drinking water - two tablespoons
- Cook salt and ground black pepper
Preparation steps:
- We rub Parmesan on a usual grater, mix with breadcrumbs, season with salt and pepper. Smash the eggs in another dish and pour out two spoons of water.
- Blue we cut with washers, one and a half centimeters thick. We dip each piece into the egg mixture, then into Parmesan.
- Fry minced meat on a well heated pan, seasoning it. Ten minutes later add tomato paste. We are waiting for it to boil and turn it off.
- In the heat-resistant form lay out half of blue ones in one layer. Top lay a layer of minced meat and half mozzarella.
- We make one more repetition of the layers, so that the cheese is on top, and move it in the oven, preheated to 200C for 10-15 minutes. The cheese should melt, but not fry.
Boats
A similar recipe is presented with zucchini. The principle is the same. The taste you judge.
You will need to take:
- Eggplants - Three Pieces
- Hard cheese - 100 gr.
- Butter - 100 gr.
- Onion - Head
- Tomatoes - Two Pieces
- Salmon fillet - 400 gr.
- Fresh Greens
- Cook salt
Preparation steps:
- The blue ones are cut in half lengthwise. Leave the skin on vegetables.
- Fish cut into small pieces.
- Dip the tomatoes for three minutes in boiling water to remove the skin. Cut into small cubes.
- We rub cheese through a usual grater, finely chop the greens.
- For each vegetable “boat” we spread a layer of fish, on top of the tomatoes, a piece of butter, greens, salt, sprinkle with cheese.
- Move to the oven for 40 minutes at 190C.
Rolls for dinner
You will need to take:
- Eggplants - 0, 5 kg
- Tomatoes - Two Pieces
- Mozzarella - 100 gr.
- Garlic - three teeth
- Olive oil
- Fresh cilantro or parsley
- Cooking salt, pepper
Preparation steps:
- Blue, pre-washed, cut into plates along, about 0, 8 cm thick.
- Sprinkle the plates with salt and leave to lie for half an hour to release all the bitterness. After wash and wring out.
- Heat oil in a pan and fry each plastic slightly on both sides. We spread on paper napkins.
- Roughly boil the tomato, peel and finely chop.
- Cut mozzarella balls into small fragments.
- We press the garlic through the press; chop the greens finely.
- Mix the chopped components, seasoning with salt and pepper.
- We put a thin layer of stuffing on each plastic, wrap it in a roll. We fasten with a skewer.
- Rolls are laid out on a baking sheet, covered with parchment and moved to the oven for ten minutes to melt the cheese.
Eggplant in a slow cooker with pork
You will need to take:
- Pork nonfat - 0, 3 kg
- Bulgarian pepper - three pods
- Eggplant - Three Medium
- Carrots - two pieces
- Onion - one head
- Refined vegetable oil
- Tomato paste
- Spices, salt
Cooking process:
- Pork is washed, dried and cut into 2 by 2 cm slices.
- At the bottom of the multi-cooker bowl, pour the oil and lay out the pieces of meat.
- Chop onions with thin feathers, send to pork.
- Free the peppers from the core and cut them into straws, lay them in the bowl.
- Carrot cut into thin circles, send to the rest of the components.
- The little blue ones are freed from the skin, cut into cubes. Soak in salted water for twenty minutes.
- Eggplants are washed, pressed, laid in a slow cooker.
- Season the ingredients with tomato paste, salt, and spices.
- Set the time to 60 minutes in baking mode.
- Sprinkle the finished portions with greens.
Casserole
Light and tasty summer dinner from the oven for half an hour just can not like it.
Need to take:
- Eggplants - Two Large
- Sweet Bulgarian pepper - two pods
- Tomatoes - five pieces
- Cheese of a firm grade - 150 gr.
- Feta cheese -150 gr.
- Garlic - two teeth
- Olive oil
- Italian or Provencal herbs
- Normal salt, ground pepper
Preparation steps:
- We cut the blue ones along the seam one centimeter thick.
- Take out the middle of the pods of the pepper and also cut along long slices.
- For tomato sauce, peel off tomatoes and cut into small cubes.
- Fold the tomatoes in a saucepan, add spices, salt, crush the garlic and simmer until softened.
- At the bottom of the heat-resistant form, lay out half the plates, salt and pepper. Top make a layer of half grated cheese. Spread half of the pepper and feta cheese.
- Make a layer of half a tomato sauce.
- Once again repeat the order of the layers. We pour the oil and send baked for forty minutes.
- After we reach and sprinkle with cheese, bake for another 10 minutes.
Eggplant in a pan with garlic
This recipe may well replace the meat dish. A real find for vegetarians.
It will take to prepare:
- Eggplants - two pieces
- Garlic - three teeth
- Flour - one glass
- Sunflower oil - 2/3 cup
- Mayonnaise - one table. spoon
- Salt
Preparation steps:
- We cut the blue circles into circles, one centimeter thick. We put in a bowl with salt water for fifteen minutes. After that, drain the water and lay the vegetables on a towel.
- Breast each piece in flour and fry in a pan until golden.
- In mayonnaise we extrude garlic and grease vegetable plastics with this sauce. Top well with greens.
The recipe for the winter is simple and quick
You will need to take:
- Eggplants - two kg
- Garlic - two heads
- Parsley - one bunch
- Black Pepper
- Leaves of Laurel
- Salt without additives - three table. spoons
- Water - 4 liters
Preparation steps:
- We choose the blue ones that are not large. Cut the tails and wash them.
- Pour three liters of water into the pan, add a tablespoon of salt. Let’s boil the whole vegetables for five minutes (you can pre-stack them in a colander).
- Blanched vegetables will be slightly squeezed and cooled. Cut along in half, not reaching the end of a couple of centimeters.
- We will make a brine in advance from a liter of water and two tablespoons of salt, let cool to + 22C.
- At the bottom of the enamelled container lay laurea and peppercorns.
- We chop garlic with greens and lay them in blue, pressing them in with both halves.
- We put the vegetables in the pickling vessel, pour in the brine. Leave for three days at normal temperature, then remove in the cold.
Eggplant with cottage cheese in the oven
The dish can be eaten both hot and cold. Prepares simply, it turns out very tasty. It will take:
- Eggplants - two pieces
- Fresh Milk - One Glass
- Wheat Bread - 100 g.
- Chicken Eggs - Two Pieces
- Low-fat cottage cheese - 100 gr.
- Cheese of a firm grade - 100 gr.
- Mozzarella - 100 gr.
- Garlic - two teeth
- Fresh green basil
- Cooking salt
- Ground black pepper
Preparation steps:
- Remove tails from vegetables, cut them in half lengthwise.
- Pour with salted water and boil for five minutes.
- Crumbling bread and pour milk at room temperature.
- Have a blue spoon scrape out the middle.
- Rub the cheese, mash the curd with a fork, chop the eggplant pulp. Finely chop basil and garlic. Mix everything in a bowl, squeeze the bread, break the eggs. Salt, pepper. Mix.
- Half of blue little ones stuffed, spread out on a sheet and baked for half an hour.
