Eggplants well influence work of heart, normalize weight, are useful at atherosclerosis and gastrointestinal diseases. Therefore fruits are actively used in cookery. They are cooked, fried, extinguished and baked in an oven.
Preparation an eggplant to roasting
When choosing an eggplant give preference not to the really large and evenly painted vegetables with tails of green color. If fruits young and fresh, then in preparation time to rind and delete a core there is no need. If eggplants became overripe, then these actions should be made to secure themselves from corned beef, unhealthy.
That ready eggplants didn't taste bitter, turned out tasty and juicy, it is necessary to prepare them correctly. For this purpose cut vegetables on halves, salt and leave for half an hour. On the expiration of time wash out them in cool water. Together with the emitted juice also all bitterness will leave.
In case you cook vegetables with a stuffing, then it needs to be brought separately to semi-readiness, only after that to stuff eggplants and to bake everything together in an oven.
Eggplants in sour cream
It is the simple and fast recipe of tasty snack from an eggplant. For its preparation will be required: - 3 young eggplants of the average size, - 300 grams of sour cream (25%),-50 grams of walnuts, - 3 tablespoons of flour, - vegetable oil, - greens. Wash vegetables, cut circles no more than 1 cm thick, without peeling. Put in a pan and fill in with boiled water from a teapot that water completely hid them. Leave for 5 minutes then drain water, and slightly wring out eggplants. In a plate fill flour, in it roll in the cut fruits, and then fry them in a frying pan with addition of vegetable oil. Shift eggplants in a form for roasting, fill in them with sour cream and bake about half an hour in an oven. At this time fry nuts in a dry frying pan, crush greens. Strew with the prepared ingredients vegetables before the preparation. Eggplants can be given as an independent dish, and together with stewed vegetables, meat, puree.
The stuffed eggplants
The following ingredients are necessary for preparation of this tasty and original dish: - 4 small eggplants, - 250 grams of chicken forcemeat, - 1 squash, - 100 grams of almonds, - a half of a lemon, - the 3rd tablespoon of mayonnaise, - 1 bulb, - 2 garlic gloves, - vegetable oil for frying, - 1 root of ginger, - greens. Wash eggplants with soda, cut on halves. Remove pulp from core, cut it pieces. Crush onions and garlic. Cut a young squash on cubes of the average size and fry in a frying pan with addition of vegetable oil. Add pulp an eggplant, garlic with onions, salt and you extinguish the turned-out mix on slow fire about 5 minutes. In a small crumb crush almonds. From a lemon wring out juice, rub a dried peel and ginger. Add all ingredients (including the fried squash with pulp an eggplant) to chicken forcemeat, salt, dress with mayonnaise and mix. Stuff with the received meat stuffing eggplants, put them on a baking tray and bake in an oven of 40 minutes until ready. At the end of preparation strew from above with small cut greens.