New Recipes 2021

A selection of recipes with eggplant

1. Eggplant stuffed in Catalan

Ingredients:

Eggplant – 2 pcs
Onions – 1 pc
Garlic – 3 cloves
Tomato – 1 pc
Chicken Egg – 2 pieces
Olive oil – 30 g
Cheese – 100 g
Greens – to taste

Cooking:

1. Eggplant is cut into two parts and gently, cut out the middle.
2. Cut the onion finely, skip the garlic through a press and fry in olive oil
3. Chop the eggplant finely chop and also send to the pan. Stew for about three minutes. Remove from heat.
4. Tomato and hard-boiled eggs are chopped. Then we add to the stuffing, we also send some greens and 50 gr. grated cheese. All mix, salt, pepper, seasoned to taste.
5. Fill eggplant halves with stuffing.
6. Sprinkle them with grated cheese and send them to bake in the oven for 20-30 minutes.
Cover the top with foil for 15 minutes so that the cheese does not burn.

2. Eggplant Baked with Tomatoes and Cheese

Ingredients:

Eggplant – 500 g
Tomatoes – 350 g
Cheese – 100 g
Garlic – 3 cloves
Pepper
Salt

Cooking:

1. Cut the eggplants into 1 cm thick slices.
2. Salt, leave for 30 minutes.
3. Rinse in cold water.
4. Cut the tomatoes into slices.
5. Finely chop the garlic or squeeze.
6. Grate the cheese on a fine grater.
7. Put an eggplant in the baking dish, rub each circle with garlic.
8. Put some garlic on top.
9. Then put the tomatoes, a little salt and pepper.
10. Sprinkle cheese and place in oven.
11. Bake for about 35 minutes at 180 degrees.
12. Sprinkle with herbs when serving.

3. Eggplant Salmon

Ingredients:

Eggplant – 2-3 pieces
Onions – 2 pcs.
Tomatoes – 4–5 pcs.
Garlic – 2-3 cloves
Sweet pepper – 2–3 pcs.
Vegetable oil
Salt, ground black pepper – to taste

Cooking:

1. Prepare the ingredients.
2. Peel and chop the pepper.
3. Prepare and chop the tomatoes.
4. Cut the onion into thin strips.
5. Peel and chop the eggplants.
6. Fry the eggplants and then the onions.
7. Add chopped peppers.
8. Add tomato pulp and garlic.
9. Pour in tomato juice and simmer until tender.

4. Fried eggplant "under the meat."

Ingredients:
– two eggplants
– minced chicken – 0.5 kg
– three eggs
– onion
– three cloves of garlic
– vegetable oil
– flour
– salt
– pepper
+ your favorite spices

Cooking:

We cut eggplants (diagonally), make minced meat, as for cutlets.
Apply mince on each eggplant pancake, press and form a flat cake.
Roll off first in flour, and then in a beaten and salted egg, fry first with minced meat down.
We spread on a dish and treat guests!

5. Sauteed eggplant.

Saute is one of those dishes that can serve as an independent dish and as a side dish and as an appetizer. Perfectly eaten hot and cold. And, most importantly, it contains all my favorite vegetables: eggplants, tomatoes and peppers. Well, what a beauty!

Ingredients:

steamed eggplant;
1 onion;
one large carrot;
a couple of bright sweet peppers,
several tomatoes;
sunflower oil for frying;
from seasonings: salt, hot pepper,
green basil and dill,
a couple of garlic cloves

Cooking:

1. My eggplant, remove the tails and cut into large cubes with skin. I sprinkle with salt and set aside.
2. Pepper and carrot, too, do not shallow, cut into strips, cubes, ringlets, but as you like
Bow quarter rings. Gramulka hot pepper.
3. Tomatoes let on the juice with an abundance of pulp just rubbing them on a grater.
4. Fry eggplants in sunflower oil. Fry the remaining vegetables.
5. I mix everything up and pour tomato juice. Tommy on low heat for about 20 minutes. Then try salt and pepper, adjust to taste, and finally, just before removing the dish from the heat, fill it with finely chopped greens and garlic
6. I remove from the heat, slightly cover the lid, leaving a gap so that the dish “breathes” and insist for 10 minutes. Everything else then: eat, cool, pack in a tray to take with you, well, everything.

6. Eggplant rolls with feta and tomatoes.

Summer-style easy dish of delicious eggplant rolls with feta and tomatoes.

Ingredients:

2 medium eggplants
2 tomatoes
120 g of feta
1 tbsp. olive oil
a small handful of parsley leaves
70 g walnut halves

Cooking:

1. Cut the eggplants lengthwise into 4-5 mm thick plates.
2. Heat the frying pan with 1 tbsp. vegetable oil. Put the eggplants and fry in 2 batches for 2 minutes on each side, until done.
3. Putting on paper towels to absorb excess fat. Remove the seeds from the tomatoes, cut the flesh into thick straws. Fetu, 1 tbsp. olive oil and herbs put in the bowl blender. Grind to a paste.
4. Put 1 tsp on each slice of eggplant. feta, a slice of tomato and half a walnut. We turn into rolls.

7. Eggplant under the fur coat

Ingredients:

2 eggplants
bacon slices
2-3 tomatoes
cheese (hard varieties)
Nothing to salt!

Cooking:

Wash eggplants, chop lengthwise (thickness in a finger). Fry in vegetable oil from two sides.
Cut the tomatoes into slices (I had small balazhans, so I cut the circles into tomatoes) in half. The cheese can be cut just with slices, the same as eggplants. I left grated cheese, so this time I used it.

Now everything is laid in layers:
Put a slice of eggplant, so that he leaned a little on the wall of the dish, in which you'll bake the dish. Put a slice of bacon on it, tomatoes on it. the next slice of eggplant (a little overlap on the first piece). And so until the end of eggplant.
After that, we fall asleep all raw and in the oven (170 degrees)
Until golden brown.

8. Eggplant with tomatoes and cheese.

Ingredients:

3 medium eggplants
150-200 grams of cheese
3-4 large cloves of garlic
tomatoes at will
basil
mayonnaise

Cooking:

1. Cut the eggplant into slices, dip on both sides in vegetable oil and put on a baking sheet.
2. 150-200 grams of cheese rubbed on a fine grater, add a couple of spoons of mayonnaise and garlic squeezed through a garlic press.
3. Spread the mixture with a fork on each eggplant circle. You can sprinkle some dry basil on top. If you want this dish to be more juicy, you can put slices of thinly sliced ​​tomato on top of the eggplant circles and cheese mass on top of the tomato.
4. Bake until done.

9. Eggplant with tomatoes and cheese.

Ingredients:

3 medium eggplants
150-200 grams of cheese
3-4 large cloves of garlic
tomatoes at will
basil
mayonnaise

Cooking:

1. Cut the eggplant into slices, dip on both sides in vegetable oil and put on a baking sheet.
2. 150-200 grams of cheese rubbed on a fine grater, add a couple of spoons of mayonnaise and garlic squeezed through a garlic press.
3. Spread the mixture with a fork on each eggplant circle. You can sprinkle some dry basil on top. If you want this dish to be more juicy, you can put slices of thinly sliced ​​tomato on top of the eggplant circles and cheese mass on top of the tomato.
4. Bake until done.

9. Eggplant with meat and vegetables.

A simple and tasty dish that combines meat and vegetables.

Ingredients:

Eggplant 1 pc.
Minced beef 150 g
Bulgarian pepper 1 pc.
Bow 1 pc.
Tomato 1 pc.
1-2 potatoes
Greens to taste
Garlic 1 tooth.
Cheese 80g
Vegetable oil for form lubrication
Spices to taste
Salt to taste
Pepper to taste

Cooking:

Eggplant, onion and potatoes cut into slices. Cut potatoes as thin as possible. Prepare the remaining vegetables. Chop garlic and greens. The form is well lubricated with vegetable oil. Put eggplants in the form, salt and season with spices. On top of the eggplant – potato circles, then minced meat cakes. Mince better salt and pepper in a separate dish, and then make cakes. Then – onion rings. Do not forget to salt. Spice. Put sliced ​​peppers and tomatoes on top of the onion. Everything is very simple.

Chop cheese randomly and lay out on top of all the vegetables. Chop a clove of garlic and sprinkle on top. Put in the oven at medium temperature. Bake until the vegetables turn red and the head becomes dizzy. If the juice produced is a bit too much, then simply change the levels in the oven and move the shape below. Excess liquid will evaporate.

Sprinkle the finished dish with herbs.

10. Eggplant "Firebird"

Ingredients:

– eggplants
– tomatoes
– bacon
– cheese

For refueling:
– mayonnaise
– sour cream
– garlic
– greenery

Cooking:

Eggplant cut lengthwise into 2 parts. Each half along cut into strips, do not cut to the end, salt and leave for 30 minutes. Cut the cheese into plates, cut the bacon into plates, and cut the tomatoes into half rings. Wash the eggplant off salt and blot off excess water. We spread in the form in which it will be baked! Between the plates of eggplant lay bacon, cheese, tomato.

Pepper on top and pour the dressing. For dressing, mix mayonnaise with sour cream 1: 1 (it is possible and without mayonnaise, who does not like), add chopped garlic and greens, you can spices.

We bake about 30 minutes at 180 C.

Enjoy your meal!









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