Eggplants contain a rich set of trace elements - almost all that are necessary for a person, as well as B vitamins and organic acids. During heat treatment, these beneficial substances, except for vitamin C, are not destroyed.
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Eggplant in sour cream
Peel the eggplant 0.5 kg, peel lengthwise into 2 halves and cut out the core. Dip the eggplant in salted boiling water for 10 minutes, then remove and dry. Put the minced meat in the recess, put the stuffed eggplants in a deep saucepan, pour hot sauce and put in the preheated oven for 15 minutes.
Minced meat
Thinly chop the onion, grate 2 carrots. Put the root vegetables in a saucepan, add a tablespoon of butter, 150 g of water and simmer over low heat until cooked. Thinly cut another onion, mix the eggplant from the core and fry in vegetable oil. Mix fried and stewed vegetables, add 3 tablespoons of boiled rice, 2 raw eggs, chopped greens and mix well.
Sauce
Finely chop 5 tomatoes and simmer them in vegetable oil over low heat under a lid until the mass thickens. Add 150 g of sour cream, 3 tablespoons of sunflower oil, half a glass of boiling water, a crushed clove of garlic, salt and sugar to taste.