Eggplants perfectly approach, both as spicy snack by a feast, and as juicy addition to some garnishes. The most important question is how to prepare eggplants tasty, but at the same time not to spend on it a lot of time.
It is required to you
- Aubergine "Turrets"
- Eggplant – 1 piece;
- tomatoes – 3 pieces;
- zucchini – 1 piece;
- olive oil – 1 tablespoon;
- balsam vinegar – 1 tablespoon.
- Eggplants "In an Istanbul way"
- Eggplants – 250 g;
- onion – 50 g;
- tomatoes – 100 g;
- olive oil – 50 g;
- carrots – 40 g;
- celery – 40 g;
- sweet capsicum – 40 g;
- garlic – 5 g;
- parsley – 5 g;
- thyme;
- pepper;
- Eggplants
- fried with onions
- Eggplants – 4 pieces;
- onion – 2 pieces;
- flour – 4 tablespoons;
- sour cream – 1 article;
- tomato paste – 2 tablespoons;
- vegetable oil – 4 tablespoons;
- Eggplants in sauce
- Eggplants – 500 g;
- onions – 3-4 pieces;
- garlic-3-4 segments;
- paprika – 2 pieces;
- vegetable oil – 2 tablespoons;
- tomatoes – 800 g;
- greens;
Instruction
1. Aubergine "Turrets" Warm an oven to 180-200 degrees. Cut an eggplant on thin circles 1 centimeter thick and lay them on a baking pan in one layer. From above put the circles tomatoesof and squash of zucchini cut with the same thickness. Sprinkle olive oil, vinegar and season to taste. Put in an oven and bake within 20-25 minutes.
2. "In an Istanbul way" Eggplants cut eggplants on longitudinal half, cut pulp on 0.5 centimeters from a peel, but don't take out it, put vegetables in the cold added some salt water for 15-20 minutes to remove from them bitterness. Then roast them on olive oil. Small cut carrots, pepper, onions and a celery and fry in olive oil. Add to them the carrots cut by small pieces, parsley, the crushed garlic, a thyme, pepper, salt and mix. Get pulp from each half of an eggplant, cut and add to vegetables. Fill eggplants with the received vegetable forcemeat, put the oiled form, put in the oven which is previously warmed up to 180-200 degrees and bake within 15-20 minutes. Give cold.
3. Wash the eggplants fried from a lukombaklazhana in cold water, dry, cut off the ends and scald. Slice thin, salt, roll in on both sides in flour and fry on vegetable oil. Cut onions rings and too fry on oil. Shift ready eggplants to a dish, alternating to fried onions. On a frying pan put sour cream, tomato paste, a small amount of oil, mix and let's prokipet. Fill in with the received sauce eggplants.
4. Peel eggplants in sousebaklazhana, cut on small cubes and boil until ready. Merge on a sieve that water flew down. Cut onions on cubes and fry in vegetable oil to softness. Boil tomatoes, and wipe through a sieve. Add to onions small cut pepper, the crushed garlic and you extinguish before solidification. Then add eggplants, greens and salt. Bring to the boil and cool. Give cold.