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Economical hostess: 5 delicious eggplant dishes

Eggplant, in my opinion, is the most boring and patient vegetable.

He readily tolerates any method of heat treatment, from steaming to boiling in syrup. Eggplant is ready to cooperate with almost any other products, even with delicate cream, even with meat, even with the most acidic fruits. There are as many types of eggplant caviar as there are housewives, in any decent southern cuisine there is its own vegetable stew (please do not confuse it with caviar!) With eggplants: French ratatouille, Georgians ajapsandal, Sicilian caponates.

But what to say, the whole festive table can be covered with dishes only from the “blue ones”!

With bitterness, it seems, everyone has stopped fighting, but with the ability to absorb, like a sponge, oil, the struggle continues.

The essence of it is to remove moisture from the pulp of eggplant.

The most popular method to get rid of it is to mix chopped eggplant with coarse salt from the calculation of 1 tsp. salt on 500 g of eggplant, put in a colander and put under pressure for 30 minutes. This is enough for the salt to draw out moisture, eggplants are evenly salted, and the air “pockets” in the pulp are closed.

It is not necessary to wash off the salt, you just have to squeeze out the moisture with your hands — and you can fry.

The process can be accelerated if there is a microwave oven nearby. Put the eggplant cubes sprinkled with salt in a single layer on a flat plate covered with 2-3 layers of non-woven napkin or coffee filters and cook in the microwave for 10 minutes. at maximum power.

Eggplants prepared in this way can be safely fried in oil — it will be absorbed by the joint a little bit.

Eggplant salad with tomatoes, cheese and olives

Eggplant salad with tomatoes, cheese and olives

In the same way, you can prepare eggplants for vegetable lasagna. Then, during baking, eggplants will not emit moisture, which can “blur” the taste of the dish.

Sauces for this lasagna do not need to be cooked, which greatly simplifies cooking.

Homemade Vegetable Lasagna

The favorite way to cook eggplants is to bake.

Ideally, on an open fire, “with smoke”.

It is also possible in the oven, but the same effect will not be achieved anyway.

It is possible to come as close as possible only by placing the unpeeled eggplant under a strongly heated upper ten (grill).

On the grill or grill, I prefer to bake small, “slim” eggplants whole, and they are baked in the oven quickly and evenly.

About the need to pierce the skin already and say no, right?

But I prefer puzatenky eggplants to be cut along in half before baking.

And put them cut down on a baking sheet, covered with baking paper. You can cut the pulp with rhombuses, you can smear the cut with oil, you can put a sprig of thyme or a slice of garlic under each half.

And you can not do this, eggplant perfectly baked under its own skin.

Bake at once a lot, a whole baking sheet or two.

Because with baked eggplants a lot of different things can be done.

Eggplant puree with yogurt

On hot cook eggplant stuffed with lamb.

Yotam Ottolengi offers to put the minced meat directly on the cut of baked eggplant, and this is very correct!

Spicy Mutton Eggplants

If you still have baked or fried eggplant, prepare a quickie sauce for spaghetti.

Spaghetti with spicy eggplant tomato sauce

Spaghetti with spicy eggplant tomato sauce

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