What is the most popular vegetable we have on the side? Of course, the potatoes. Fried, boiled, mashed potatoes. This is a fairly high-calorie product. But a side dish of eggplant will not hurt the figure at all.
Pick your recipe
Eggplant in sour cream
Ingredients:
- Eggplant - 4 pieces
- Onion - 2 pieces
- Garlic - 5 cloves
- Tomato - 5 pieces
- Sour cream 2 tbsp
- Vegetable oil4 tbsp
- Parsley 4 tbsp
- Salt, pepper to taste
Grate the garlic with thin slices or chop finely with a knife. Fry slices of garlic in oil well preheated in a pan until it becomes a golden hue. This will give our oil a characteristic taste, so it is important to ensure that the garlic does not burn, and the oil does not become bitter. As a result, we need only garlic oil, garlic itself needs to be caught, shaken off the oil and discarded.
Eggplant should be cut into cubes. It is advisable that the vegetables are young. Fry the eggplant in garlic oil, so that the vegetables become soft and acquire a beautiful brown hue. The heat treatment time is about ten minutes.
Peel and dice the onions. Also cut the tomatoes. Put the prepared vegetables in a pan, simmer everything for twelve minutes. After that pour the sour cream, chop the parsley, add the parsley and spices and cook for another five minutes. You can serve any meat or chicken to the side dish. This side dish has high calorie content, so it is advisable that the main course be simple.
Marinated eggplant
To cook pickled eggplant, it is not at all necessary to spend a lot of time closing the cans, you can use this simple recipe and please the household with this delicious dish.
Ingredients:
- Eggplant - 1 kg
- Onion - 2 pieces
- Apple cider vinegar 4 tbsp
- Oil - 6 tbsp.
- Salt - 1 tbsp
- Salt - 1 tsp
- Sugar 1.5 tbsp
First, bring the water to a boil and pour one teaspoon of salt into it. The pan must be taken large so that the whole eggplant fits. When the water boils, put the vegetables in a pan. Eggplant must be blanched for six minutes. After time, get out with a slotted spoon and cool on a plate.
Peel and chop the onions in half rings - this is the next step in the phased preparation of pickled eggplant. Add the garlic passed through the press to the onion. If you don’t have a garlic squeezer, a simple trick will help: just grate the garlic on a fine grater. Also add a tablespoon of salt, one and a half tablespoons of sugar, butter and vinegar. Mix well.
Now we need to prepare the main product. When the eggplants are warm, it is necessary to peel them and cut them into cubes. Then mix with marinade. For the eggplant to marinate, it needs to stand for only six hours in a cool place. An important condition is that dishes with vegetables be covered with cling film. Of course, especially deliciously pickled eggplants will be obtained if they are cooked well in advance and left in the refrigerator for the night.
Ajapsandali
With eggplant, you can cook many dishes that belong to different cuisines of the world. Perhaps the most famous classic recipe is Ajapsandali. This Georgian recipe is very easy to prepare. By the way, it can be cooked not only as a side dish, but also as an independent vegetarian dish, since it has a high energy value.
Ingredients:
- Eggplant - 0.5 kg
- Bell pepper - 1 piece
- Tomatoes - 2 pieces
- Carrots - 1 piece
- Onion - 1 piece
- Hot peppers - 1 piece
- Garlic 3 cloves
- Coriander 0.5 tsp
- Sunlie hops 0.5 tsp
- A mixture of peppers 0.5 tsp.
- Parsley - 0.5 bunch
- Cilantro - 0.5 bunches
- Basil - 0.5 bunch
- Salt, black pepper - to taste
So that the eggplants do not bite, after you chop them, you need to salt the vegetables and leave on the plate for half an hour. For this dish, the eggplant should be cut in half along, and then cut in half circles. When time runs out, vegetables must be dried and fry in warmed vegetable oil.
Now proceed to the rest of the ingredients. Peel the onions and carrots. Cut the onion into half rings, bell pepper and carrots - in strips. Fry vegetables in the same pan. It is important to ensure that the density of all vegetables is approximately the same, including the eggplant itself.
The last step in step-by-step cooking is tomatoes. They must be peeled off. An ordinary home-made method is to dip vegetables in boiling water, and then quickly move them under a stream of cold water. So the peel is easily removed. Next, the tomatoes must either be rubbed through a sieve, or grated on a fine grater. You should also prepare greens, finely chopped. Garlic will pass through a garlic squeezer.
Now all the ingredients must be put in a deep pan, for example, in a saucepan. This should be done in stages: first eggplant, then bell pepper, then carrots and onions. Now it's the turn of basil, cilantro and parsley. Shredded tomato and all the spices are laid out on top. Stew the dish for fifteen minutes. Can be served.
Curry
Eggplant is an ingredient found in many traditional dishes. Indian cuisine uses vegetables a lot. Eggplant is no exception.
Ingredients:
- Eggplant - 4 pieces
- Bell pepper - 2 pieces
- Potato - 3 pieces
- Tomatoes - 4 pieces
- Onions - 1 piece
- Curry - 3 tsp
- Water - 1 cup
- Oil - 2 tbsp.
- Salt, black pepper, garlic, bay pepper - to taste
All vegetables must be cut into cubes or half rings and gradually put into a stewpan. First pepper, then eggplant, then potatoes and onions, and now it's the turn of tomatoes. Now you need to fill in with water, sunflower oil and sprinkle with prepared spices. Cover and simmer for twenty minutes. Stir twice.