How to cook eggplants. Such different eggplants

- a special dish made from cottage cheese, which, according to all traditions, is prepared only once a year on the holiday of Great Easter. The custom of preparing cottage cheese Easter is widespread in central and northern regions our Motherland. In the south of Russia and Ukraine, Easter or paska is called holiday bread or bread, which is baked according to traditional recipes. They also paint brightly and arrange an elegant Easter corner.

In this article you will find delicious recipes for cottage cheese Easter without baking, which is based on very useful product. Children will really like this tasty and tender cottage cheese Easter. Find yours universal recipe Easter from cottage cheese, Your family will definitely appreciate this Easter cottage cheese dessert.

We choose high-fat cottage cheese, or preferably homemade. Due to its fat content, the tenderness and excellent taste of the dessert are achieved. According to all the rules and traditions, it must be rubbed through a sieve twice. IN modern times Many housewives resort to blenders and choppers; you can also pass it through a meat grinder a couple of times.

There are opinions that cottage cheese is one of the oldest sacred foods associated with the worship of fertility deities. Many rituals in ancient times, such as the spring rite of welcoming the earth and the first plowing of the field, were carried out using cottage cheese and other dairy products, which was extremely symbolic meaning for believers.

Cottage cheese is more than food, because it is the best thing in milk, its essence, the most nutritious and beneficial for the human body. And pureed cottage cheese, and even with sugar and the best butter, is a generous gift from nature.

There are two ways to prepare cottage cheese Easter. Both are without baking, but in the first so-called “raw” method we mix the products and immediately put them in a mold. The second method is to brew the Easter mass in a thick-bottomed container over a fire. The method for preparing custard cottage cheese Easter is not at all complicated. The only difference is that at a certain moment the mixture of products is heated, but curd mass Under no circumstances should it be brought to a boil.

Custard cottage cheese Easter with raisins and candied fruits

You will really like the delicate texture of this custard Easter and its excellent taste with lemon zest, raisins and candied fruits. Nuts will add a pleasant flavor.

An excellent recipe for Easter will not leave anyone indifferent at the holiday table. Cook with pleasure!

You will need:

• 550 g fat cottage cheese
• 50 g butter
• 130 ml sour cream 20% fat
• 100 g granulated sugar
• 2 pcs. chicken egg
• 1/5 tsp. table salt
• 1 tsp. vanilla sugar
• 1/2 pcs. lemon zest
• 80 g walnut
• 70 g raisins
• 70 g candied fruits
• Easter decorations
• piece of gauze fabric

Cooking method:

We will need a mold for cottage cheese Easter, the dimensions of which are 11.3 cm x 11.3 cm x 4.8 cm

Pour in raisins hot water for 30 minutes, then dry it well on a paper towel

We break the fatty cottage cheese with a blender until soft, you can also soften it by passing it through a meat grinder, or rub it through a sieve

When the cottage cheese becomes more homogeneous in consistency, add eggs and sour cream

Continue blending with a blender

Butter can be added to Easter cottage cheese according to your taste, varying the amount from 50 g to 150 g

Beat the mixture well with a blender, pour it into a saucepan with a thick bottom, and place on medium heat.

Heat the curd mixture and reduce the heat, stirring continuously for 6-8 minutes until it boils, but the mass should not boil under any circumstances

Add candied fruits, nuts and raisins, mix thoroughly

Place the Easter pan on a shallow plate

Pour the mixture into the prepared pan, lined with a couple of layers of gauze.

Place 6-8 multi-colored candied fruits on the bottom of the mold before filling it with gauze; they will serve as an additional decoration for the top of the future Easter

Fill the mold with curd mass to the very edge

Carefully cover the top of the Easter with the edges of the gauze fabric, place a board or small plate and pressure on top, place the structure in the cold for 1-2 days

Drain the curd whey from the bottom plate in time

After 1-2 days of pressing the Easter, we disassemble the structure and remove the oppression

Unroll the gauze fabric, release the base, place a plate on top on which Easter will be decorated and served

Turn the Easter over and carefully remove the gauze from the surface of the Easter; the candied fruits look very nice on top

Decorate Easter to your liking

Bon appetit!

Marble cottage cheese Easter with nuts and dried fruits

So beautiful marble easter very easy to do with your own hands at home. Cocoa gives the stripes their tint, while dried fruits and nuts add their own unique flavor.

A delicious and delicate dessert on your table for the holiday will undoubtedly delight your family and guests. Feel free to take note of the recipe and get ready for the holiday!

You will need:

• 1 kg cottage cheese 9-12% fat
• 100 g sour cream
• 200 g butter
• 1 tbsp. granulated sugar (or powdered sugar)
• 5 g vanilla sugar (1 sachet)
• 0.5 - 1 tsp. cocoa powder
• 100 g dried fruits
• 100 g nuts
• confectionery topping
• piece of gauze fabric

Cooking method:

Grind the fat cottage cheese in small batches through a sieve
Add softened butter and grind it with cottage cheese

Add sour cream, granulated sugar, vanilla sugar, mix until smooth

Separate 1/3 of the mixture into a separate bowl, add prepared dried fruits (dried apricots and raisins) and chopped nuts there, mix well

After dried fruits, add 0.5 teaspoon of cocoa powder or more - depends on the desired color of the “marble” stripes

So, the mixtures for Easter are prepared, put the form for Easter on a shallow plate

Line the inside with 1-2 layers of gauze cloth.

Then we alternate the colors of the mixtures, carefully leveling the layers with a tablespoon or spatula

We finish the base with a mixture white and cover it on top with the edges of gauze cloth

Place a small plate or saucer of a suitable size on top, press on top to remove excess moisture, put Easter in the cold for 12 hours

In time, drain the whey from the bottom plate, which comes off while Easter is under pressure.

After 12 hours, remove the oppression, unfold the gauze cloth, freeing the base

Cover the base with a dish and turn the Easter over in the mold, open the mold on one side and carefully remove the gauze from it

Decorate with confectionery sprinkles or chocolate chips if desired.

Bon appetit!

Easter cottage cheese “Tsarskaya” with boiled yolks

Such a great-tasting and solemnly decorated Easter lives up to its name - “Royal” Easter made from cottage cheese with dried fruits and candied fruits. Such a smart Easter - a real queen among Easter desserts.

Be sure to prepare such a beauty for the holiday, everyone will be simply shocked by the grandeur of the idea and its chic execution. Happy and joyful Easter to you! Good luck!

You will need:

• 500 g fat cottage cheese
• 3 pcs. boiled yolk
• 200 g butter
• 200 g sour cream 2% fat
• 150-200 g powdered sugar
• 0.5 tsp. salt
• 0.5 tsp. vanilla sugar
• 150 g candied fruits
• 100 g nuts
• 50 g raisins
• grated white and dark chocolate
• food beads for decoration
• piece of gauze fabric

Cooking method:

Grind the boiled yolks through a sieve with a spoon, add sour cream and mix well

Grate the cooled butter on a coarse grater and add it to the main mixture.

The final mixture is not homogeneous

To achieve uniformity, it is necessary to grind the resulting mixture in small parts through a fine sieve.

Pre-soak the raisins in hot water for 30 minutes, then be sure to dry them thoroughly on a napkin.

Decorate the curd dough with candied fruits, raisins and nuts, mix thoroughly

We choose any nuts according to your taste, but it is better to choose delicate varieties such as peanuts, cashews or walnuts

So, our curd mixture is ready

Place a sieve in a separate bowl and cover it with gauze cloth in 4-6 layers

Spread the curd mixture, leveling and compacting it with a spatula

Cover the form with the edges of gauze fabric, folding them into an envelope

Place a small plate of a suitable size on top of the fabric and place pressure on it, put it in the cold for 24 hours

After a day in the cold, we disassemble the structure, remove the oppression, and open the gauze fabric

Turn the sieve over along with the dish

Carefully remove the gauze from the Easter

To further decorate Easter, you need to draw and cut out a stencil

On a double-layer napkin we outline a small plate with which we covered Easter under oppression

We need a ruler

Using simple steps, we cut out two parts of the stencil; for decoration we will need both

Cover the base of the Easter with the outer part of the stencil, as shown in the photo

Use large confectionery beads to highlight all the vertices of the flower.

Now cover the white chocolate flower with another part of the stencil.

Add beads to the surface of the Easter

Now we decorate the uncovered surface of the Easter with dark chocolate all the way down to the base.

We lay out a cross of beads on white chocolate and complete the Easter decoration with smaller beads

Bon appetit!

Delicious Easter with gelatin and candied fruits

Such a bright and stunning Easter snow curd with gelatin and candied fruits on your table is a holiday for children and adults! Everyone will like it, and your hand will reach out for another piece! After all, it will be simply impossible to resist!

Feel free to try preparing it for the holiday Great Easter and it will be great option a dessert that your family will ask you to make again and again. Delicious impressions to you!

You will need:

• 600 g cottage cheese
• 125 g sour cream 20% fat
• 50 g butter
• 1 tbsp. powdered sugar
• vanilla
• 30 g cream
• 1 PC. banana
• candied fruits to taste
• 20 g gelatin

Cooking method:

Soak gelatin in a glass cold water- it should swell

Pass all the cottage cheese through a sieve, rubbing it with a spoon into a mixer container

Add sour cream, powdered sugar, salt and vanilla to the cottage cheese.

Beat with a mixer until completely smooth

The gelatin has swollen, it must be melted in a microwave or over a fire in a bowl

Under no circumstances should gelatin be brought to a boil - it will lose all its gelling properties!

Add melted gelatin to the curd mass and mix again with a mixer

Place some of the curd mixture in a separate bowl.

Add candied fruits (or dried fruits) to taste

We will add fresh banana to the curd mass, which we have collected in a separate bowl.

Grind the banana into half rings, mix it with the curd mass

Prepare the mold - place the Easter mold on a shallow plate and line it with wet gauze cloth

Fill the mold with the curd mixture with candied fruits to the very top, compacting it well and leveling it with a spoon.

Cover the base of the Easter with the edges of gauze fabric, place a suitable saucer and oppression on top

Place the entire structure in the cold for 2-3 hours

Now we will make small Easter eggs in silicone mold

First put the curd mixture with candied fruits into the mold, compacting it with a tablespoon

Place the mold in the cold, after 2-3 hours it will completely harden.

After 3 hours, take out the cottage cheese Easter, remove the pressure, open the gauze cloth on top, turn the Easter over onto a plate

Now you can decorate it as you wish, although it already turned out very beautiful and elegant

Bon appetit!

And it is celebrated by both Orthodox and Catholics on the same day. We all know that the holiday is dedicated to the resurrection of Jesus Christ, and this Sunday is preceded by 40 days of Great Lent. By accepted. Today we will tell you how to prepare classic Easter at home.

Grade

It's time to prepare a menu for the bright holiday of Easter. What to prepare for the table, how to prepare homemade Easter without baking - we’ll find out today.

In case you didn’t know, let’s clarify: classic cottage cheese Easter is a special dish made from cottage cheese, which is prepared only once a year - on Easter. The custom of preparing cottage cheese Easter without baking is known in the central and northern regions of Russia, while in the south of Russia and Ukraine it is called Easter or Paska. By the way, one of the most popular recipes remains the option of cooking at home.

The original form of Easter is a truncated pyramid, symbolizing the Holy Sepulcher. Traditionally, to prepare cottage cheese Easter at home according to the very first recipes, a special collapsible wooden mold was used - a pasochnitsa. Today bean bags can be found on the open market and made from different materials.

Classic recipe for "Royal" Easter (cottage cheese)

The most important dish of the festive Easter table is Easter. Read the recipe for the classic cottage cheese Easter "Tsarskaya" on WANT.ua

What we need:

• cottage cheese - 500 g
• egg yolks- 3-4 pcs (or 2-3 eggs)
• sour cream - 200 g
• butter (room temperature) - 100 g
• sugar - 100 g
• vanilla sugar - 1 teaspoon (or 1 teaspoon vanilla extract)
• raisins - 80 g
• nuts (almonds or chopped peeled almonds, hazelnuts, cashews, etc.) - 50 g.

Classic recipe for "Royal" Easter (cottage cheese): how to cook

To prepare the classic royal Easter: rinse the raisins, pour boiling water over them and leave for 20 minutes. Drain the water and dry the raisins on a paper towel. Rub the cottage cheese through a sieve (you can mince it twice or rub it using a blender).

Add yolks (or eggs), sour cream, sugar, vanilla sugar to the cottage cheese and mix everything well. Add diced butter and beat the curd mass with a mixer until fluffy and smooth. Pour the cottage cheese into a thick-walled saucepan. Place over low heat and cook, stirring constantly, until the first bubbles appear (i.e., until it boils).

Tip 1. At first it will be thick, but the more you heat it, the more liquid it will become - this is normal.

Tip 2. There is no need to boil the curd mass for classic Easter, you just need to bring it to the point of boiling.

When the first signs of boiling appear, remove the pan from the heat and place in a bowl with cold water(you can add ice cubes to the bowl) and stir until completely cooled. Place the cooled curd mixture in the refrigerator for 1-2 hours until it thickens.

Add raisins, nuts to the cooled curd base of the “Tsarskaya” curd Easter and mix well. Cover the bean bag with gauze soaked in water and folded in 2 layers. Place the curd base for the recipe in a pan.

Tip: instead of a bean bowl, you can put the curd mass for Easter in a sieve or use a new flower pot (with holes in the bottom of the pot).

Fold the edges of the gauze, press down the Easter with pressure and put it in the refrigerator for 1-2 days. The beaker needs to be placed in a plate so that the whey can drain into it.

Recipe for classic cottage cheese raw Easter

• cottage cheese - 500g
• butter - 200g
• sugar - 1 glass
• cream - 1/2 cup
• egg (yolk) - 2-3 pcs.
• raisins (seedless), almonds (chopped) - 1 tbsp each.
• candied fruits, cardamom (ground), vanillin - to taste

So, how to prepare cottage cheese Easter: Grind the butter and sugar until white, adding the yolks one at a time. Grind the mixture until the sugar crystals are completely dissolved, flavor with vanilla or finely ground cardamom and sifted through a fine sieve. Add cottage cheese, raisins, almonds, crushed orange peel or grated lemon zest, twice rubbed through a sieve.

Mix thoroughly, add whipped cream, mix from top to bottom, fill a bowl lined with slightly damp gauze with the mixture, cover with a saucer, apply light pressure, and put in the refrigerator. Also very much appreciated among our readers, which will undoubtedly decorate your Easter table even more.

Recipe for delicious cottage cheese Easter without eggs (with strawberries)

• cottage cheese (fat content 9%) -450g
• sugar - 120g
• butter - 100g
• salt - 1/4 tsp.
• lemon (zest) - 1/2 pcs.
• dried strawberries - 130g
• vanilla essence - 1/2 tsp.

To prepare cottage cheese Easter without eggs: Place fresh cottage cheese in cheesecloth, tie a knot and hang it over the sink to drain the whey. After this, rub the cottage cheese through a sieve to make the finished curd mass softer.

Grind dried strawberries in a blender. You will get a homogeneous viscous paste. Grind the softened butter to the consistency of sour cream, add sugar, salt, lemon zest and vanilla essence. Using a mixer, knead into a homogeneous light mass.

Transfer the whipped butter with sugar into a bowl with cottage cheese. Gently, moving the spoon from bottom to top, mix the cottage cheese with butter. Now you can add strawberries and mix again so that the berries are evenly distributed in the curd mass.

Transfer the curd mass for Easter into a bowl lined with gauze, place under a press and put in the refrigerator overnight. If liquid forms on the plate with Easter, drain it. In the morning, turn the bean bag over onto a plate and remove the gauze. See also at WANT.ua for family and friends.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Eggplants are tasty and healthy fruits that are used in the cuisines of many nations. They not only have a special taste, pleasant aroma, high nutritional value, but also contain useful material: vitamins, minerals, organic acids, pectin, fiber. Blue ones go well with other vegetables and a variety of sauces. From them you can cook in a frying pan both simple snacks, light salads and luxurious dishes.

The best recipes for eggplants with tomatoes cooked in a frying pan

One of the dishes that is not difficult to prepare is blueberries, fried with tomatoes, in various variations. But in order for the food to turn out tasty, it had to beautiful view and aromatic smell, you need to choose and clean the vegetable correctly. Here are some tips:

• For frying, choose young representatives of the culture.
• To prevent the vegetable from becoming bitter, cut it into slices and dip for 10-15 minutes in salt water. After the time has passed, the eggplants need to be squeezed out.
• Young blue ones do not need to be peeled.
• You should not use eggplants for cooking if the fruits or stems are covered with brown spots.
• Scald overripe blueberries with boiling water before cooking, then it will be easier for you to remove the peel.
• To remove excess fat from fried eggplants, pat the finished pieces dry with a paper towel.
• Eggplants tend to absorb fat; low-quality oil will give them an unpleasant taste and smell.

Recipe for cooking with tomatoes and garlic layers

This dish is beautiful, tasty, easy to prepare, and does not require much time or expense. It is appropriate to serve it at any feast. Products you will need:

• small eggplants – 5 pcs.;
• tomatoes – 2 pcs.;
• mayonnaise – 100 g;
• sunflower oil – 100 ml;
• garlic cloves – 4 pcs.;
• greens - to taste.

Cooking method:

1. Cut the eggplants into small thin rings, place them in a bowl of salted water, wait 10 minutes.
2. While the blue ones are soaking, let's start preparing the garlic sauce. Squeeze the garlic cloves through the garlic press, mix the resulting pulp with mayonnaise.
3. Cut tomatoes into rings.
4. Using a knife, finely chop the greens.
5. Take the eggplants out of the water and dry them with a paper towel.
6. Pour oil into a frying pan, heat it up and lightly fry the blue ones (until they get a golden brown crust).
7. Place the prepared vegetables on a baking sheet or large dish. Generously grease the top garlic sauce, cover with tomato. Then cover again with the gravy and cover with a slice of eggplant, sprinkle with herbs.

Rolls stuffed with tomatoes and mozzarella cheese

A worthy decoration festive table will become eggplant rolls. The costs for such a dish are minimal, and it refined taste will certainly be highly appreciated by guests. To prepare the dish, take:

• blue ones - 2 pcs.;
• Mozzarella cheese – 200 g;
• garlic – 5-6 cloves;
• low-fat mayonnaise or sour cream – 300 g;
• sunflower oil – 100g;
• tomatoes – 3-4 pcs.;
• salt, pepper - to taste.

Cooking method:

1. For the dish we will use unripe eggplants. We cut the fruits sharp knife thin plates (up to 0.5 cm). To remove bitterness, soak the blue ones in salt water for 15 minutes.
2. After the time has passed, take out the eggplants and dry them.
3. Lightly grease the frying pan with vegetable oil, heat it up, and fry the eggplant slices on both sides.
4. Thinly slice the cheese, squeeze the garlic into the garlic pot, add mayonnaise. Mix everything well.
5. Cut the tomatoes into small cubes.
6. Place a little cheese mixture on the edge of the toasted blueberry and top it with a piece of tomato.
7. Roll up fried eggplant, cheese and tomato.
8. To prepare such a dish in winter, you need to stock up on blueberries. To do this, dry the vegetable: cut the eggplant into thin slices, place on a baking sheet or parchment paper and leave to dry in the sun for 4-5 days. Before cooking, soak the dried fruits in water for half an hour, and they will regain their original appearance.

Blue fried in Chinese batter with spicy sauce

Chinese cuisine is distinguished by a variety of tastes, in it you will find hot, sour, spicy, sweet notes. Chinese eggplant is considered a classic dish of the Celestial Empire. They are served to the table both cold and hot. For preparation you need the following ingredients:

• large eggplants – 2 pcs.;
• olive or sunflower oil - by eye;
• starch - 2 tbsp. l.;

For the Suan sauce you will need:

• ginger root (small piece up to 3 cm long) – 1 pc.;
• sesame seeds – 2 tsp;
• rice vinegar – 2 tsp;
• star anise (star) – 1 pc.;
• garlic – 4 cloves;
• sugar – 1 tbsp. l.;
• soy sauce – 200 mg;
• cinnamon - half a stick;
• Sesame oil– half a tsp.

Cooking method step by step:

1. Cut the peeled eggplants into thick strips. Soak the blue sticks in salted water, after 15 minutes place them on paper towel. Let them dry a little.
2. In Chinese cuisine, it is customary to use starch rather than flour for batter, so roll dry eggplant squares well in starch.
3. Fry the blue ones in a hot frying pan with oil (sunflower or olive) until crispy.
4. To remove excess fat, place the finished eggplants on paper towels.
5. Prepare the Suan sauce. To do this, grate peeled ginger and three cloves of garlic on a fine grater.
6. Pour into a cast iron cauldron or saucepan rice vinegar, soy sauce, add sugar, cinnamon, garlic, star anise, ginger.
7. Bring everything to a boil, stirring constantly. Then cook the sauce for another 10-15 until its volume is reduced by half.
8. Cool the finished mixture a little, strain, add sesame oil.
9. Whisk the entire mixture and cool to room temperature.
10. Fry the sesame seeds in a frying pan without adding oil until light golden brown.
11. Place hot crispy eggplant cubes on a plate, generously marinate in sauce and sprinkle with sesame seeds.
12. When serving, you can add spicy Korean carrots.

Eggplant caviar with zucchini, tomatoes and peppers

Vegetable caviar is considered a classic snack in our country. It is eaten hot, cold, as part of a sandwich, and prepared for the winter. There are many recipes for eggplant caviar; every housewife has her own cooking option. To make caviar, prepare:

• medium-sized zucchini – 2 pcs.;
• carrots – 3 pcs.;
• small eggplants – 2 pcs.;
• vegetable oil, salt, ground black pepper - by eye.
• red bell pepper – 6 pcs.;
• tomatoes – 6-7 pcs.;

Cooking method:

1. Remove the peel from all fruits except tomatoes and peppers.
2. Cut into small cubes Bell pepper, zucchini, eggplant and tomatoes.
3. Three carrots on a coarse grater, chop the onion into small squares.
4. Heat the oil in a frying pan, fry the onion, add the carrots. Mix well, seal with a lid and fry for another 2-3 minutes.
5. Then add the eggplants, leave everything to simmer under the lid for 10-12 minutes.
6. Afterwards, add the zucchini and simmer the vegetables under a closed lid for another half hour.
7. Remove the lid and simmer until the moisture evaporates from the caviar.
8. Add tomatoes and bell pepper, salt, pepper.
9. Simmer for 20 minutes.
10. Ready game grind with a blender. Let it simmer for another 2-3 minutes.

Stewed eggplant stew with vegetables in a frying pan

And a nutritious dish. It is easily digestible and has low calorie content. If you decide to give yourself a fasting day, this recipe will come in handy. For preparation you will need:

• small tomatoes – 100 g;
• white cabbage – 300 g;
• onion – 1 pc.;
• eggplants – 3 pcs.;
• medium potatoes - 3-4 pcs.;
• carrots – 2 pcs.;
• salt, vegetable oil - by eye.

Cooking method:

1. Peel the potatoes and eggplants and cut them into large cubes.
2. Shred the cabbage into cubes (not into strips).
3. Each vegetable needs to be fried separately in sunflower oil and layered in a deep frying pan. We fry the cabbage first, then the potatoes, and lastly the eggplants.
4. Fry the onions and carrots, add the finely grated tomatoes to them. Simmer everything for 10-15 minutes.
5. Pour the prepared pulp into the stew.
6. Cover with a lid and let simmer over low heat for another 40-60 minutes.

Hot appetizer “Mother-in-law’s tongue” with fried onions

The spicy and tasty snack “Mother-in-law’s tongue” is very popular in our country. It is quick and easy to prepare, looks beautiful on the dinner table and in culinary photos. For classic recipe you will need:

• onions – 2 pcs.;
• hot peppers(pod) – 1 pc.;
• garlic – 3-4 cloves;
• small young eggplants – 2 pcs.;
• tomatoes – 4-5 pcs.;
• salt - to taste.

Cooking method:

1. We cut the blue ones lengthwise into thin slices. Soak for half an hour in salt water.
2. Grind the tomatoes in a meat grinder or blender.
3. Fry eggplant slices in sunflower oil.
4. Then add finely chopped onion. We fry everything.
5. After 5 minutes, add the chopped tomatoes and let them simmer a little.
6. 2-3 minutes before readiness, add finely chopped hot pepper, salt, and chopped garlic.
7. Place the finished blue ones on a dish and pour hot sauce over them.

Preserving Ogonyok salad for the winter

For lovers of spicy, spicy winter snacks For vegetables, you will like the Ogonyok or Lecho salad. To prepare preserves for the winter, take:

• unripe eggplants – 2 kg;
• vinegar 9% – 100 ml;
• hot pepper (pod) – 2 pcs.;
• garlic – 150 g;
• red bell pepper – 4 pcs.;
• sunflower oil, salt - by eye.

Cooking method:

1. Cut the blue ones into rings (thickness up to 1 cm). Salt and wait 40-60 minutes.
2. Then fry the eggplants in oil until soft.
3. Add garlic, peppers. Grind everything in a meat grinder.
4. Add vinegar to the resulting mixture.
5. Dip the fried eggplant rings into a paste of garlic and pepper.
6. Pour a few tablespoons of pepper-garlic mixture into jars (no sterilization required), then fill them with eggplants, sometimes adding a mixture of pepper and garlic between the layers.
7. Place a waffle towel on the bottom of a deep pan, place jars of Ogonyok, pour hot water up to the hangers of the jars, bring to a boil and boil for 8-10 minutes.
8. Then we roll up the jars, turn them over, and wrap them in a towel.

Vegetables baked on a grill pan

Good dietary summer or autumn version for a picnic – vegetable mix on . To bake eggplants and vegetables, prepare:

• bell pepper – 3-4 pcs.;
• pumpkin – 0.5 kg;
• White mushroom– 200 g;
• balsamic vinegar - 2 tbsp. l.;
• salt, ground pepper - to taste;
• eggplants – 2 pcs.;
• olive oil – 2 tbsp. l.;
• green asparagus – 200-250 g;
• green onions - a bunch;
• garlic – 2-3 cloves;
• parsley, basil, cilantro, rosemary leaves - 20 g each;
• pesto sauce.

Cooking method (step by step):

1. Cut the pepper in half, remove the seeds.
2. Cut the remaining vegetables into rings or slices.
3. Salt, pepper, grease everything with oil, place on the grill
4. Lightly brown the vegetables and remove from the grill onto a baking sheet.
5. Prepare the sauce by mixing olive oil, balsamic vinegar, salt, pepper, chopped garlic, parsley, cilantro, basil and rosemary.
6. Pour the prepared sauce over the still warm vegetables.
7. If you want to make your picnic original, buy Pesto sauce, it goes perfectly with baked vegetables.

Video: delicious recipes for eggplant and tomato dishes in a frying pan

Eggplant is good addition to any dish, it goes well with all vegetables, grains, meat and fish. With it, your food will acquire an unusual taste and pleasant aroma. Even a schoolchild can cook tomatoes. Watch the videos below showing quick recipes delicious and nutritious breakfast with eggs and eggplants, as well as original spaghetti sauce.

Eggplants are very tasty vegetables that appear on the tables of residents of our country in the middle of summer. Eggplants have high nutritional value; they contain a lot of fiber, beneficial minerals, and vitamins. These vegetables are especially rich in potassium and folic acid - substances that have a positive effect on the functioning of the heart and blood vessels. But above all, we love eating eggplants for their characteristic taste and pleasant aroma.

Nowadays, eggplant dishes are very popular in the cuisine of many countries around the world. There are many different recipes When preparing dishes from these vegetables, eggplants can be boiled, fried, baked, stewed, caviar, salted and pickled snacks are prepared from them. Preparing various dishes from eggplants, as well as preparing dishes from all other vegetables, depends on the skill and imagination of the cook. From eggplants you can prepare both a tasty and light salad and a more complex dish that can be presented even to a royal table.

During the season when eggplants appear after the usual vegetable stew and eggplant caviar, I want at least some variety in the prepared dishes. But how to cook eggplants so that you don’t get tired of these vegetables and pleasantly surprise your loved ones. Today we will share with you all the secrets of how to cook eggplant deliciously. How to cook eggplant recipes you will find on our website.

How to cook eggplant with cheese and garlic

There are many recipes on how to cook delicious eggplant. And the simplest and at the same time delicious recipe- These are eggplants fried with garlic. This is it vegetarian dish Eggplant will be a very tasty snack, in addition, it is very beneficial for our body.

Ingredients:

• - 2 eggplants,
• - a bunch of parsley,
• - sunflower oil,
• - 3 cloves of garlic,
• - flour for breading,
• - 150 grams of mayonnaise.

Preparation:

Rinse the eggplants and dry them with a towel, cut off the stem of each eggplant, cut lengthwise into fairly thin slices, no more than one centimeter wide. Sprinkle each sliced ​​eggplant with salt and leave in this form for fifteen minutes so that the bitterness comes out of the vegetables and they absorb less oil during frying.

In the meantime, while the eggplants and salt are infused, you can peel the garlic cloves. Then the peeled garlic needs to be finely chopped with a knife on a cutting board. Rinse the parsley in water, dry it a little and chop finely.

During this time, the eggplants should release juice, which must be drained. Place the frying pan on the fire and add sunflower oil to it. Each slice of eggplant must be breaded in flour. Breaded eggplant slices must be fried on both sides until fully cooked.

Place all the fried ones on a plate; fry all the other eggplants in the same way. Place finely chopped garlic on each fried slice of eggplant, and pour mayonnaise on top of the eggplant. For additional taste and decoration, sprinkle the eggplants with chopped herbs.

How to cook eggplant caviar

Eggplant caviar is one of the healthiest and most delicious snacks. People love to eat it for its divine aroma and taste, and nutritionists recommend eating eggplant caviar for its high fiber and potassium content, as well as for low calorie content. Eggplant caviar turns out to be very tasty and can be served as hot or even cold snack, or you can prepare eggplant caviar for the winter.

Ingredients:

• - 300 grams of bell pepper,
• - 3 kilograms of eggplants,
• - 300 grams of tomatoes,
• - 300 grams of onions,
• - 12 cloves of garlic,
• - 100 grams of vegetable oil,
• - basil, cilantro or parsley,
• - sugar to taste.

Preparation:

Wash all the eggplants and cut each vegetable into two parts, place them on a baking sheet pre-greased with sunflower oil. Bake the eggplants in a preheated oven for twenty-five minutes.

Cool all the baked eggplants slightly and carefully remove the skin. Finely chop all the pulp from the peeled eggplants with a knife. Peel the onion and chop it finely with a knife.

Wash the bell pepper, remove all seeds, and cut it into small cubes. Remove the skin from each tomato, chop them in a blender or grate them. Heat the sunflower oil in a thick-walled bowl, after heating, place all the onions in it and continue frying for two minutes. Then add all the chopped pepper to the onion, fry for five minutes, stirring all the time.

Add the pulp of chopped eggplants to the vegetables, continue to simmer the entire contents, stirring all the time for seven minutes. Peel all the garlic cloves and pass it through a press. Wash the greens, dry them a little and chop them fairly finely. Add garlic, a little sugar, pepper and salt to the eggplants. Simmer the vegetables for another seven minutes. Serve the eggplants hot or place the caviar in sterilized jars and screw on the lid.

How to cook eggplants in the oven with vegetables

The eggplant itself is very delicious vegetable, if you combine it with tomatoes, the result will be not only a tasty, but also a very healthy dish. Eggplant baked in the oven with vegetables is a very beautiful summer dish, to prepare which you will need eggplant, tomatoes, bell peppers and cheese. Let's find out how to cook eggplants with tomatoes.

Ingredients:

• - 4 medium eggplants,
• - 2 carrots,
• - 3 onions,
• - 3 cloves of garlic,
• - 2 fresh tomatoes,
• - fresh dill and parsley.

Preparation:

Rinse the eggplants under water and remove the tail from each, cut each eggplant into slices no thicker than 0.5 centimeters wide. Place the chopped eggplants in a deep bowl, cover them with salt and leave in this form for a while. After about twenty minutes, rinse the vegetables in clean water, transfer them to a towel so that all the liquid drains from the eggplants.

Peel the carrots and carefully cut into not very thick strips. Dip each tomato in water for a few seconds, this must be done so that all the skin peels off. Then cut the tomatoes into fairly thin rings.

Peel the onion, rinse and chop very finely. You need to do the same with garlic. Fry the carrots in hot vegetable oil until golden brown, then add the chopped garlic and onion. Saute the vegetables over the fire for five minutes, add a little salt to taste.

Grease a baking sheet with vegetable oil, place all the eggplants into it, cover the top with foil and place in the oven for twenty minutes until they are well baked.

Then you need to take it out and turn each eggplant over to the other side.

After this time, the foil must be removed, place one ring of chopped tomato on each baked piece of eggplant, and then the fried mixture with carrots, onions and garlic. Cover again with foil and sprinkle with ground pepper to taste and place back in the oven for ten minutes. Place the prepared eggplants on plates and garnish with herbs.

How to cook stuffed eggplants

These vegetables are ideal as a spacious container for various fillings. That's why such a dish as stuffed eggplants can be found in different cuisines of the world. Let's find out how to cook eggplants with minced meat.

Ingredients:

• - 4 eggplants,
• - 1 tomato,
• - 450 grams of minced meat,
• - 1 clove of garlic,
• - 200 grams of cheese,
• - 1 onion,
• - sour cream or mayonnaise,
• - fresh parsley or dill,
• - vegetable oil.

Preparation:

Wash the eggplants and cut them in half lengthwise. Carefully cut out almost all the pulp from each half and leave the walls no more than one centimeter thick. Salt all the resulting boats and leave in this form for twenty minutes.

The cut out eggplant pulp must be cut into small cubes, salt and also leave them for about twenty minutes. All resulting juice must be drained from the eggplants and rinsed a little in clean water. Place the boats on a baking sheet greased with a little refined oil, brush each eggplant with oil using a pastry brush and bake them in the oven for fifteen minutes.

Now you need to prepare the eggplant filling. Rinse the tomato and cut it crosswise, put it in hot water, remove all the skin and cut into very small cubes. Peel the onion and chop it very finely, also peel the garlic and finely chop it with a knife. Wash and dry the prepared greens a little, chop finely with a knife.

Heat a frying pan with oil, add all the finely chopped eggplant pulp, continue frying until soft. After that, the fried eggplants need to be transferred to a separate bowl. Add chopped onion to the pan and add a little salt to taste, continue frying until soft.

Then you need to add chopped garlic and continue to fry for one minute. Add garlic and onions to the container with the fried eggplant pulp. Place the minced meat in the pan and continue to fry it over low heat, stirring all the time with a spatula so that you can mash the large pieces.

Add all the fried vegetables, chopped tomatoes and herbs to the minced meat in the pan. Pepper and salt the filling to your taste. Fill the eggplant “boats” with the filling, and top with sour cream or mayonnaise, sprinkle with grated cheese. Bake the eggplants in the oven for thirty-five minutes. Ready dish can be served with fresh herbs and vegetables.

How to cook eggplants in a slow cooker

In such a useful device as a multicooker, you can prepare many different delicious dishes, including eggplant vegetable sauté. This is very healthy vegetables, which has useful composition minerals and vitamins. Find out how to make sautéed eggplant in this recipe.

Ingredients:

• - 3 sweet peppers,
• - 3 eggplants,
• - 2 pieces of carrots,
• - 2 cloves of garlic,
• - 4 tomatoes,
• - 1 onion,
• - 5 grams of sugar,
• - salt to taste.

Preparation:

Wash and cut the eggplants into large pieces: quarters, halves or circles. Sprinkle with salt and let sit to remove all the bitterness from the eggplant. When the vegetables release juice, it must be drained.

Wash the bell pepper, remove the seeds and cut it into half rings. Cut the tomatoes into slices, peel the carrots and chop large. Finely chop the peeled garlic and onion. Pour vegetable oil into the multicooker and add chopped vegetables, then add a pinch of sugar and salt, mix all the contents. Turn on the “Pilaf” mode and continue cooking until you hear the multicooker signal.

How to cook eggplant stew

With the onset of summer and autumn, light and healthy dishes from vegetables, especially eggplant stew. The finished stew can be served as a separate dish or as a vegetable side dish for meat or fish dishes. Learn how to quickly cook eggplant.

Compound:

• - 500 grams of eggplants,
• - 400 grams of zucchini,
• - 2 onions,
• - 1 carrot,
• - 3 sweet peppers of different colors,
• - 2 tomatoes,
• - 1 spoon of flour.

Preparation:

Peel the eggplants, cut them into small strips and fry them a little in oil. Also peel the zucchini and cut them into small strips, fry separately with the addition of oil and a spoonful of flour.

Cut the peeled onion into thin strips and also fry in oil in a separate frying pan, add finely chopped carrots to it. After a few minutes, you can add zucchini, eggplant, sweet pepper, cut into strips, and chopped peeled tomatoes.

Mix all the contents, add bay leaves and peppercorns to the vegetables and continue to simmer the dish under a closed lid over low heat. A few minutes before final cooking, add a pinch of sugar and some herbs to taste. Simmer the entire contents until the vegetables are completely cooked. Now you have learned how to cook eggplants with zucchini, bon appetit.

How to cook eggplant with cheese

A very beautiful and original snack that will be equally tasty both cold and hot. An eggplant appetizer is ideal for a holiday table.

Compound:

• - 5 tomatoes,
• - 4 eggplants,
• - 5 cloves of garlic,
• - 150 grams of cheese,
• - 2 tablespoons of vegetable oil,
• - lemon juice,
• - 5 grams of sugar.

Preparation:

Wash the eggplants, remove the stem and cut each lengthwise into four slices, but try not to cut all the way through, rub them with pepper and salt, set the vegetables aside for 30 minutes.

Peel two tomatoes and cut them into cubes. Lightly fry the tomatoes in vegetable oil, add lemon juice, pepper, and salt. Squeeze the peeled garlic into the tomatoes through a press. Simmer the tomatoes until it becomes a sauce for five minutes.

Place the eggplants in the mold, place chopped tomatoes and a piece of cheese in each cut. Leave a small amount of cheese.

Place tomato sauce on top of the eggplants and bake them in the oven for twenty minutes. Sprinkle the remaining grated cheese on top of the eggplants and place in the oven for a while until the cheese is completely melted.

How to make eggplant moussaka

Moussaka is delicious casserole from eggplants, which are layered with minced meat, topped with delicious tomato sauce. Be sure to pay attention to this dish and learn how to cook eggplant with meat.

Compound:

• - 500 grams of ground beef,
• - 2 eggplants,
• - 3 potatoes,
• - 2 cloves of garlic,
• - 1 onion,
• - 370 grams of cream,
• - 2 tablespoons of tomato paste,
• - 230 grams of cheese,
• - 2 tablespoons of flour.

Preparation:

Peel the onion, finely chop and fry in vegetable oil, add finely crushed garlic to the onion. Minced beef must be fried together with garlic and onions, at the very end add a little tomato paste to the minced meat.

Cut the peeled eggplants into slices, salt them well and let them brew for half an hour so that all the bitterness drains from them. Peel the potatoes, boil until half cooked in water with added salt, after which the potatoes must be cooled and cut into small circles.

Lightly fry the flour in a frying pan, after a few minutes add cream, salt to taste and boil a little. Layer the eggplants on a baking sheet. chopped meat and potatoes, pour sauce and sprinkle cheese on top. Bake the moussaka in the oven until it has a nice crust. Bon appetit!

How to make eggplant rolls

A very original and tasty appetizer is eggplant rolls, which are prepared very quickly and can be served on an everyday or holiday table.

Compound:

• - 2 eggplants,
• - 150 grams of ham,
• - 150 grams of carrots,
• - 300 grams of tomatoes,
• - sunflower oil.

Preparation:

To know how to properly cook eggplants, wash these vegetables and cut them into fairly thin slices no more than five millimeters thick. Salt the eggplants, leave in this form for about thirty minutes, then rinse well in water.

Finely chop the tomatoes into cubes and chop the carrots using a grater. Fry the carrots until half cooked in vegetable oil, add tomatoes, salt and continue frying until ready, cool slightly.

Cut the ham into small pieces. Fry all the eggplant slices in vegetable oil until golden brown. Place them on a paper towel surface and pat gently to remove any excess oil.

Place the vegetable filling and one piece of chopped ham on the surface of the fried eggplants. Carefully roll the filled eggplants into rolls, secure with a toothpick or skewer, and decorate with herbs on top.

How to cook “Mother-in-law’s tongue” from eggplants

Ingredients:

• - 4 kilograms of eggplants,
• - 10 tomatoes,
• - 2 heads of garlic,
• - 3 hot peppers,
• - 10 pieces of bell pepper,
• - half a glass of sugar,
• - 1 spoon of vinegar,
• - 2 tablespoons of salt,
• - 1 glass of vegetable oil.

Preparation:

Wash the eggplants and cut them into slices no thicker than 0.5 centimeters. Place all the chopped eggplants in a deep container and sprinkle with salt and let them sit for thirty minutes to remove all the bitterness.

Drain all the juice that has accumulated from the eggplants and remove all remaining salt. Fry all the eggplants in portions in heated vegetable oil until golden brown.

To prepare the eggplant marinade, grind all the peeled garlic cloves, sweet peppers, tomatoes and hot peppers using a meat grinder, and bring to a boil over low heat for thirty minutes. A few minutes before final readiness, add vinegar, spices, salt and sugar to the mixture, bring the dressing to full readiness over low heat.

Take pre-sterilized jars and lay out eggplants in layers, alternating filling each layer. All filled jars must be covered with sterilized lids and placed in warm place reach.

How to cook potatoes with eggplants

Stewed eggplants with potatoes can be prepared in the most in a simple way, which is what we propose to do in this recipe. And to make it easier for you to prepare this dish, we suggest you learn how to cook eggplants with a photo.

Compound:

• - 3 eggplants,
• - 4 potatoes,
• - 3 onions,
• - 2 sweet peppers,
• - 3 tomatoes,
• - 5 cloves,
• - sunflower oil.

Preparation:

Peel the onion and cut into half rings. Peel the eggplants, cut into cubes and sprinkle with salt, set aside for fifteen minutes. Then rinse the eggplants and dry on a towel. Peel and chop the garlic using a garlic press. Cut the peeled potatoes into half rings and add water to prevent the potatoes from darkening.

Take a mold and grease it with vegetable oil. Place chopped onion on the very bottom of the pan, sprinkle with ground pepper and salt. Place eggplants on top and sprinkle with pepper and salt. Place all the chopped onions on top of them again, and then the garlic.

The last layer is potatoes, salt them to taste and sprinkle with sunflower oil. Bake the eggplants in a hot oven for forty minutes, then reduce the heat and continue cooking for another fifteen minutes. Garnish the finished dish with fresh tomatoes and sweet peppers.

How to cook eggplant tongues

A very original appetizer of eggplant and tomatoes. Eggplants cut lengthwise and folded in half look like real “tongues,” which is why this dish has its name. How to cook eggplants with vegetables, we offer you a recipe for this dish.

Compound:

• - 3 tomatoes,
• - 2 eggplants,
• - 2 cloves of garlic,
• - 2 eggs,
• - 120 grams of mayonnaise,
• - 200 grams of sunflower oil,
• - 150 grams of flour.

Preparation:

Cut each eggplant lengthwise into tongues no more than two centimeters wide. Place them in a deep container and cover with salted water for thirty minutes so that all the bitterness can come out of the eggplants. After which they need to be laid out on a paper towel so that all the liquid can drain from them.

Roll each eggplant tongue in flour and then in beaten eggs, fry in a frying pan until tender. Place all fried tongues on a paper towel to remove all excess oil.

Grind the garlic using a garlic press and mix it with mayonnaise. Cut the washed tomatoes into fairly thin slices. Lubricate each eggplant tongue with mayonnaise and garlic, place a tomato slice on top, then fold it in half.

Published on July 5, 2017

The end of summer, the beginning of autumn, a huge number of vegetables are ripening in the garden beds, from which you will definitely need to cook something tasty. One of these vegetables is eggplant. It is very popular not only in Russia, but also far beyond its borders.

Eggplant dishes are distinguished by their satiety as this vegetable contains a lot of useful and satisfying substances. Which definitely need to be eaten.

It is very easy to prepare an eggplant dish. It is enough to chop it and stew it with vegetables. Nothing is really difficult, but you can cook a delicious dish that will be eaten right away, or you can cook something incomprehensible and tastes disgusting. So, dear chefs, take our recipes and cook delicious snacks.

Eggplants are fried, marinated and grilled. Of course, there are a huge number of recipes and it’s not easy to find among them the most delicious and simplest one. When choosing a recipe, it is important to decide what you want to get as a result? Will it be a first course or a simple appetizer. Below is a selection of simple recipes that you can use to prepare delicious snacks without much effort.

Here is the first recipe for how to cook eggplants quickly and easily.

Ingredients:

• 2 large eggplants.
• 5-6 cloves of garlic.
• 1-2 tomatoes.
• 1 bunch of dill.
• Vegetable oil.
• Sour cream or mayonnaise.

Cooking process:

1. Cut off the tail of the eggplant and cut it lengthwise into slices no more than 1-1.5 cm thick.

2.Cut the tomatoes into strips.

3.Pass the garlic through a press.

4. Finely chop the greens.

5.Mix sour cream or mayonnaise with garlic and chopped herbs. Leave some greens to decorate the dish.

6.Fry eggplant slices in vegetable oil until medium soft. So that you can roll them into a roll.

7. Place the fried plate on a cutting board and grease it with mayonnaise.

8.Take a piece of tomato and wrap it in eggplant.

9. Place the finished rolls on a plate and sprinkle with herbs.

It turned out to be an excellent snack.

Stewed eggplants with potatoes

An excellent solution if you don’t have anything to serve first. a dish of eggplant and potatoes will not leave you hungry.

Ingredients.

• Potatoes 1 kg.
• Eggplants 0.5 kg.
• Tomatoes 3-5 pcs.
• 1 carrot.
• Greens of your choice.
• Garlic 2-3 cloves.
• Vegetable oil.
• Salt and pepper to taste.

Cooking process:

1.Wash the vegetables, peel them and wash them again.

2.Cut the potatoes into the usual cubes.

3.Cut the onion into rings.

4. Eggplants are also semi-rings 1-2 cm thick.

5. Grate the carrots on a regular grater. Or chop finely.

6.Pour oil into a frying pan, heat it and fry the onion.

7.Add carrots to onions and fry everything together.

9.Then will come the eggplants. A little more salt, mix everything. Fry for 10-15 minutes.

10.After 15 minutes, add diced tomatoes.Fry for 2-3 minutes.

11.Add herbs and garlic. Mix everything well, cover with a lid and simmer for 10-15 minutes until done.

12.As soon as the potatoes are ready. The dish can be removed from the stove. Garnish with herbs and serve.

Eggplant and bell pepper salad

Ingredients:

• Eggplants 5 pcs.
• Bell pepper 4 pcs.
• Garlic 1-2 cloves.
• Onion 1 head.
• Greens, salt, pepper to taste.
• Vegetable oil for dressing.

Cooking process:

1.Bake eggplants with peppers in the oven until soft.

2.Take it out, let it cool, and remove the thin skin from the vegetables. Cut vegetables into squares.

3. Peel the onion and cut into rings. Pour boiling water over the rings for 5 minutes. This will remove all the bitterness from the onion.

4.Place all vegetables in one bowl, add garlic, herbs, vegetable oil and onion. Stir in salt and pepper to taste, mix and serve. Warm salad eggplant is ready. Bon appetit.

Eggplant stuffed with rice and mushrooms

The dish turns out not only tasty, but also beautiful. Since the eggplant itself is simply created for the purpose of making boats out of them and stuffing them with something very tasty.

Ingredients:

• 3-5 eggplants.
• 300 grams of mushrooms of your choice.
• A glass of rice.
• 1 onion.
• 1 bunch of greens.
• Salt and pepper to taste.
• Vegetable oil.
• Hard cheese 100-150 grams.

Cooking process.

1. Peel the onion into squares and fry in vegetable oil.

2. Dice the mushrooms and fry them together with the onions until tender.

3.Rinse the rice well 5-7 times. Place in a saucepan, pour water about 2-3 cm above the rice and place on the stove. After boiling, cook the rice for exactly 13 minutes.

4. Cut the eggplants into two halves and carefully cut out the middle. This is good to do with a knife and a teaspoon. We make cuts and scoop out the core with a spoon.

5. Place all halves on a baking sheet and place in the oven. Bake the eggplants for about 10-15 minutes at a temperature of 180-190 degrees.

6. Eggplant pulp can be fried along with mushrooms and onions so that the product does not have to be wasted or thrown away.

7. Take the boats out of the oven and let them cool a little.

8.The rice is cooked. Mix fried mushrooms with onions with rice and finely chopped herbs. Distribute the resulting filling among the eggplants.

9. Sprinkle the boats with grated cheese. Place the eggplants back in the oven and bake for 5-10 minutes.

10.Take it out, sprinkle it with herbs and serve. Bon appetit.

Also, for the filling you can use not only mushrooms and rice, you can also use minced meat, minced meat, and liver.

Country-style pickled eggplants

Oh yes, I remember this dish since childhood, my grandmother always prepared such an appetizer, but before I didn’t like them. They were sour, wet, and they didn’t look very tasty to me at the time. Because of that, now I can barely find the recipe. I was visiting in the village and there, under the barbecue, these eggplants scattered in an instant.

Ingredients:

• 2 kg eggplants.
• 1 good carrot.
• 2 heads of garlic (preferably young).
• A bunch of dill and a bunch of parsley.
• Salt 2 tablespoons.
• Black pepper to taste.
• Black peppercorns 5-7 peas.
• 2 liters of water.
• 3-4 bay leaves.

Cooking process:

1.Wash the eggplants. We cut off the tails, put them in a pan of water and put the pan on the stove. Cook the blue ones for 5-7 minutes. Be sure to salt the water in the pan a little. Next, carefully drain the water from the pan and give the eggplants time to cool.

2. While the eggplants are cooling, grate the carrots and pass the garlic through a press.

3. Cut the cooled eggplants in half, but not all the way. Do not cut about 2-3 cm.

4.Carefully open the eggplant, rub the inside with garlic and stuff it with carrots.

5. Place the stuffed eggplants in a container with a flat bottom.

6. Prepare the brine. Pour water into the pan. Boil water and add spices. Pepper, bay leaf, salt. Cook the brine for 15 minutes.

7.Then pour hot brine over the stuffed eggplants. On top of them you need to put either a plate or a lid of a smaller diameter and put 2 on the lid liter jar with water.

8. Withstand under pressure at room temperature 3 days. Then move the pan with eggplants to the refrigerator and leave for another 2 days.

9.After 5 days, the soaked eggplants will be ready to eat.

Don’t be alarmed if the brine darkens during this time; this is how it should be.

• 4 medium eggplants.
• 5 young cloves of garlic.
• 2-3 tablespoons soy sauce.
• Half a teaspoon of sugar.
• Dill, parsley, cilantro to taste.
• Vegetable oil.

Cooking process:

1. Finely chop the garlic.

2.Cut the eggplants into strips.

3.Pour vegetable oil into a frying pan, heat up, add garlic, fry for literally 1 minute and add eggplants.

4.Fry the eggplants until cooked.

5.Add sugar and soy sauce. Fry everything together, stirring for 3-5 minutes.

6. Transfer to a plate and sprinkle with finely chopped herbs.

A quick eggplant appetizer is ready. Bon appetit.

Eggplants with cheese and garlic in a frying pan

Ingredients:

• 2-3 eggplants.
• 5-6 cloves of garlic.
• A small bunch of dill.
• 100-120 grams of hard cheese.
• Mayonnaise.
• Vegetable oil.
• Salt.

Cooking process.

1. Cut the eggplants into slices 1 cm thick.

2.Place in a bowl, sprinkle lightly with salt and stir. Let the eggplants sit in the salt for 5-7 minutes.

3.Finely chop the greens and garlic. Grate the cheese on a fine grater.

4.Fry eggplant slices on both sides in vegetable oil.

5.Mix cheese with garlic, mayonnaise, and some herbs.

6. Place a teaspoon of cheese-garlic mixture on each circle of fried eggplant.

7.Place the circles on a plate and sprinkle with herbs. The appetizer is ready to serve.

Bon appetit.