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What to cook with aubergines?

We think that many housewives know thatEggplant can be made from a variety of different dishes. However, as soon as it comes to the season, all the ideas disappear somewhere ... And again you think that you can cook from eggplant eggplant, so that it is not harmful for the figure, for the child and loved one, in general, with the benefit for all family. And someone is more interesting to know what to make of eggplants quickly and simply, to devote the rest of the evening to yourself or family. We will try to help everyone, we will consider recipes, the main hero of which are eggplants. And as the main characteristics of recipes, we determine the benefits, simplicity in cooking and delicious results.

Recipes of dishes from aubergines

Perhaps, we'll start with a useful recipe. Eggplants themselves have a lot of useful properties, and the special way of preparation presented in this recipe will save all the benefits. However, do not think that the benefits have a negative effect on the taste. We will refute the myth that useful is tasteless. So, we enjoy delicacy and save the figure.

Vitamin Eggplant

We will need:

  • eggplant (about 500 gr);
  • tomatoes (300 grams, preferably dense);
  • hard cheese (100 gr., can be fat-free, the benefit will increase);
  • garlic, black pepper, salt;
  • greenery.

Cooking:

  1. Eggplant wash and cut into slices (about 1see thickness) directly with the skin. Soak the circles in well-salted water for 30 minutes. It is necessary to remove all the natural bitterness inherent in aubergines. After 30 minutes rinse the eggplants in cold water.
  2. Tomatoes cut into circles about the samethickness, like eggplant. If you want to increase the benefits, remove the rind from the tomatoes. It's easy: make cuts in tomatoes criss-cross and water them with boiling water; soak for 3-5 minutes, then cover with cold water. Tomato rind is not digested, it is it complicates the digestive process.
  3. Grate the cheese on grater.
  4. Garlic finely chop or pass through garlic. By the way, garlic is useful for digestion. Each eggplant slice with garlic.
  5. Further in the form (you can slightly grease with olive orsunflower oil) lay out aubergines, on top - pieces of garlic, then - tomatoes. Salt (and you can without salt, which does not prevent delicious preparation of eggplant), pepper. Top with cheese.
  6. Put the dish in the oven for 30 minutes (although orientate yourself in time with respect to your oven), 180 degrees.
  7. Garnish with greenery.

Still think that it's delicious to cook from eggplant? Proceed to the next recipe.

Spicy eggplants in sauce

Fans of hot Armenian cuisine will appreciate this dish. By the way, this is a cold snack.

You will need:

  • eggplant (6 pieces);
  • tomatoes (7-8 large);
  • garlic (do not panic, it should be 3-4 heads (!), not a denticle);
  • salt (2 teaspoons);
  • about half a cup of vegetable oil. In general, those who follow the figure, you can quite a bit (1/4 cup or less).

Cooking:

  1. We clean and cut along each clove of garlic(large denticles can be cut into 3 parts). We cut it necessarily, we need juice and aroma. We fall asleep our garlic salt (believe me, 2 tsp is a little!), Slightly mixing.
  2. Eggplants are mine, cut off the tails from both sides and cut them in half (across, not along, so that the "bunches" are obtained). If there are small eggplants, they can not be cut at all.
  3. Now with a narrow knife we ​​make cuts in eggplants andwe braised them with salted garlic. Put the garlic cloves into the incisions so that they enter quite tightly and deeply and do not "come out" during the subsequent cooking of eggplant. At 1 "column" of eggplant, 3-5 cloves of garlic are enough.
  4. Let's leave the eggplants while and take the peel off the tomatoes (how to do this, described in the previous recipe).
  5. Now we need a wide saucepan. Try to lay all the eggplants in it in one layer. If there is garlic, send it there.
  6. Next, cut the tomatoes from above on eggplants inpan, in an arbitrary way, but not very large. Several pieces of tomato can be laid between eggplants. Tomatoes should be quite a lot, they must completely cover the eggplant with a sufficient layer.
  7. We put the saucepan on medium fire and go to rest for 15-20 minutes ...
  8. ... Tomatoes should be boiled. We try, perhaps, need to add salt, then add. And we pour in vegetable oil. And again we rest for 15 minutes, leaving the eggplants under the lid.
  9. After 15 minutes you can check the eggplant for readiness, they should be soft. If ready - remove from heat and leave to cool.
  10. Next, attention (!): To feel all the relish of this snack, let it brew in the refrigerator for a day! Well, at least tolerate the night.

And after that you can enjoy a cold and refined snack from aubergines with hot boiled potatoes.

You can find many options for how and what to make of eggplant. Photo-recipe on the Internet is huge. Experiment yourself and try new dishes.

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