Rich eggplant crops are harvested in the south. This vegetable takes pride of place on dining tables of citizens living in various corners of the earth. There are as many eggplant recipes as there are people. Baked eggplants in the oven, eggplant caviar, and other dishes were loved by many. What would be delicious to cook from eggplant, with what other products can you combine them?
Pick your recipe
The main way to cook eggplant is when finely chopped pieces of vegetable are mixed with onions, carrots and bell peppers and stewed together in a cauldron. This mixture is called caviar. You can cook a variety of dishes from eggplant. Only one caviar in nature, there are many species. How to bake them in the oven? For example, along with zucchini and potatoes.
For cooking eggplant in the oven you will need: five medium-sized eggplants, a couple of small zucchini, as many potatoes, large carrots and onions. A bunch of dill, a few cloves of garlic, half a glass of vegetable oil, salt to taste will come in handy. Washed and peeled zucchini and potatoes cut into small pieces, also prepare the eggplant. It is not necessary to peel them and soak them in water.
Eggplant can be mixed with potatoes and zucchini in a basin. In the process of mixing vegetables should be salted. You can lay on a baking sheet in layers, then you need to add each layer. To vegetables, add grated carrots and onion sliced in half rings. Pour the mass from above with vegetable oil, then put in the oven preheated to 180 degrees for 20-25 minutes. After about 10 minutes of cooking, sprinkle the vegetables with finely chopped garlic and dill.
Oven baked eggplant and zucchini, tasty, but low-calorie food. Eggplant is able to break down fats in the human body, so these vegetables are often recommended for those who want to get rid of extra pounds. Zucchini is useful for diseases of the liver, kidneys, gastrointestinal tract. What are good eggplants and how to bake them in the oven do you know what else is interesting in this vegetable?
The ripened eggplant fruit often has a gray-green or brownish-yellow color, however, it is better to eat unripe eggplants, which acquire a light purple and deep purple color. Fully ripened fruits become coarse and tasteless. By the way, according to the botanical definition, eggplant is not a vegetable at all, but a berry from the nightshade family.