Eggplants are used for cooking a wide variety of foods in many countries of the world, especially in their country of origin, in India, the Middle East, and South Asia. From them prepare dishes by pickling, cooking, frying, baking, quenching, grilling, and rarely eaten raw. Fresh eggplant taste a little bitter, but in the process of heat treatment, the bitterness goes away.
Eggplants are perfectly combined with any other vegetables, but the absolute classics are dishes from eggplants with tomatoes. The aroma and piquant taste of garlic, added to these ingredients, like in a stew, fried or in the form of a salad, will create an incredibly tasty, and delicious piece of culinary art.
Eggplants stewed with tomatoes
Ingredients:
- eggplant fresh - 350 g;
- tomatoes - 300 g;
- onions - 200 g;
- sweet pepper - 150 g;
- pepper bitter - 3 rings;
- garlic - 1-2 cloves;
- vegetable oil - 25 ml;
- salt;
- pepper;
- fresh greens.
Preparation
Peeled onion and chopped onions, fry on butter until red. Then we send to the onions diced eggplants, about one and a half centimeter in size, eggplant and fry for five to seven minutes. Now add the tomatoes cut into slices, sweet pepper with straws, salt, pepper and let it sit for ten minutes. At the end of the preparation, add finely chopped garlic and bitter pepper and let it stand for several minutes under the lid.
When serving stewed aubergines with tomatoes are decorated with fresh herbs.
Salad of fried eggplants with tomatoes and garlic
Ingredients:
- eggplant fresh - 200 g;
- tomatoes - 200 g;
- garlic - 2 cloves;
- Feta cheese - 50 g;
- olive oil;
- balsamic vinegar ;
- salt;
- pepper;
- green onions;
- Fresh greens of parsley basil;
- lettuce leaves.
Preparation
Washed and dried eggplants are cut into circles with a thickness of five millimeters, salt, pepper, grease with olive oil and fry in a pan on both sides until golden. We put salad leaves on the dish, we put tomatoes cut into slices on them, and we distribute roasted eggplant slices on top. Cut the garlic into thin plates and sprinkle them with our dish. Then cut the feta cheese into cubes and spread it on top of the vegetables. Sprinkle the salad with chopped herbs and pour the dressing, prepared by mixing olive oil, balsamic vinegar, salt and pepper.
Now you know how to put out the eggplants with tomatoes and garlic, and also how to fry them and make a delicious salad. The following recipe for pasta lovers.
Pasta with eggplants and tomatoes
Ingredients:
- pasta - 450 g;
- eggplant fresh - 300 g;
- ripe red tomatoes - 750 g;
- onion - 100 g;
- garlic - 4 cloves;
- tomato paste - 50 g;
- soft cheese (ricotta or mozzarella) - 50 g;
- olive oil - 65 ml;
- red dried pepper (flakes) - 1,5 g;
- basil greens;
- mixture of ground peppers;
- salt.
Preparation
Macaroni boil in salted water until ready, pour into a colander, and leave fifty milliliters of water, in which they were brewed.
We clean and cut into cubes onions, chop the plates with garlic and fry in a pan with olive oil and red pepper for five minutes. Then add the diced eggplant, salt and a mixture of peppers and let it sit under the lid for five minutes. Remove the lid and stew for four more minutes. Now we put the tomatoes cut into cubes, tomato paste, pour the water left from the macaroni and stew for five minutes. The contents of the frying pan are transferred to a pan with pasta and let it brew for several minutes.
We serve pasta on a plate, putting on top a few slices of cheese, and seasoning with fresh basil greens.