Rich crops of eggplants are reaped in the south. This vegetable takes a place of honor on dining tables of the citizens living in various corners of the earth. Recipes eggplant as much, how many people. The eggplants baked in an oven, an aubergine paste, other dishes were fallen in love by much. What tasty to prepare from eggplants with what other products it is possible to combine them?
The main way of preparation of eggplants is when small cut pieces of vegetable mix up with onions, carrots and paprika and everything is together extinguished in a cauldron. Such mix is called caviar. It is possible to prepare from an eggplant various dishes. Only one caviar in the nature there is a set of types. How to bake them in an oven? For example, together with squash and potatoes.
For preparation the eggplant in an oven is required to you: five eggplant of the average size, couple of small squash, as much potatoes, large carrots and onions. The fennel bunch, several garlic gloves, a half of a glass of vegetable oil, salt to taste is useful. Cut the washed-up and cleaned squash and potatoes on small bars, also prepare eggplants. To rind with them and to soak in water it isn't necessary.
Eggplants can be mixed together with potatoes and squash in a basin. In the course of hashing, vegetables should be salted. It is possible to spread on a baking tray layers, then it is necessary to prisalivat each layer. Add the grated carrots and the onions cut by half rings to vegetables. From above water weight with vegetable oil, then put in the oven warmed up to 180 degrees for 20-25 minutes. Approximately in 10 minutes of preparation, strew vegetables small cut by garlic and fennel. The eggplants and squash baked in an oven, tasty, but low-calorie food. Eggplants are capable to split fats in a human body therefore these vegetables often recommend to those who wish to get rid of extra kilos. Squash are useful at diseases of a liver, kidneys, digestive tract. Than eggplants are good and how to bake them in an oven you know what else interesting is in this vegetable? The dead-ripe fruit of an eggplant often has gray-green or ocherous coloring, however it is better to eat immature eggplants which get light violet and is dense - violet coloring. Completely dead-ripe fruits become rough and tasteless. By the way, according to botanical definition an eggplant – at all not vegetable, but berry of family of a nightshade family.