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3 excellent dishes of eggplant: vegetables cooked with oriental flavor!
Eggplants love and appreciate the hostess in the world. Still would! This fruit is famous not only for its taste, but also the large number of nutrients. And eggplant perfectly combined with other products. They are not only baked, fried, stewed, and stuffed with meat, cheese, eggs, vegetables, nuts and herbs. Kitchen Eastern countries, too, was taken for the "little blue" niche where these vegetables are prepared with love and special inspiration.
1. Eggplant with garlic stuffing
Ingredients: em>
4 eggplant (with skin better retain their shape and without skin are more tender); 5-6 cloves of garlic; 30 g celery root 30 g parsley; 4 tomatoes; 3 tbsp. l. vegetable oil; a small bunch of dill and cilantro; salt and pepper to taste.
How to prepare:
1. Srezh stalk eggplant and a longitudinal section through carefully take out the pulp with a spoon of seeds, being careful not to damage the skin. Flesh Grind a knife or blender. Put the eggplant in salted boiled water at room temperature. After 10-15 minutes, take out and Cast away on a colander.
2. Clean the celery root and garlic, finely chopped. Add chopped eggplant pulp, half the chopped greens and peeled tomatoes. Pepper, salt and mix. Heat the 2 tbsp. l. oil in a frying pan and fry the mixture of vegetables for 10-15 minutes, stirring constantly.
3. Stuff prepared eggplant vegetable stuffing.
4. In a frying pan or skillet Preheat 1 tablespoon. l. oil, spreading stuffed eggplant cut up. Salt and pepper to taste and sprinkle the remaining herbs.
5. Pour into a bowl half a cup of hot water, cover and carcass on low heat for 20-25 minutes.
6. The finished dish can be served both hot and cold. Before serving, lay out the eggplant in the dish and the remaining fields to extinguish juice.
2. Tolma in Echmiadzin
Ingredients: em>
4 small eggplants; 4 bell peppers; 4 tomatoes; 600 g lamb bones; 2 onions; 150 g rice; for small bundles of mint, basil, cilantro; salt and pepper to taste.
250 g matsun; 4 garlic cloves; salt and pepper.
How to prepare:
1. Separate the meat from the bones and mince. Boil 0, 5 liters of water. Rinse rice vsyp in boiling water and boil 10 minutes.
2. we shall cut onions into small cubes, chop the greens. Rice, chopped green onions and add to the meat. Salt and pepper to taste. Mix thoroughly.
3. Bulgarian pepper remove seeds, tomatoes srezh at the upper third of a teaspoon and prowess of the pulp. Along each eggplant make an incision, not reaching the edges. Take away the seeds with a spoon and a portion of the pulp.
4. Fill vegetables meat, pepper and tomatoes lap cut "caps." In a saucepan with a thick bottom put the lamb bones. Over Put eggplant, then peppers and tomatoes. Pour a little water so that it covered the bones.
5. On top of vegetables lay upside-down plate. Cover the pan with a lid and put on fire. Carcasses on low heat 45-50 minutes. For the sauce Peel the garlic, in a mortar shalt his or skip through the press, mix with matsun, salt and pepper to taste.
6. Before submitting the finished dolma fields juice, formed during cooking. Garlic sauce served separately.
3. Kchuch lamb with vegetables
Ingredients: em>
600 g lamb brisket; 2 small eggplants; 4 potatoes; 4 tomatoes; 4 bulbs; 2 bell peppers; 200 g green beans; the beam of basil, dill, savory and coriander; 0 5 h. l. black pepper; 0, 5 h. liter. red pepper; salt to taste.
How to prepare:
1. Wash the lamb, we shall cut into small pieces and dry. Eggplant peel and we shall cut into slices 1 cm thick, soaked for 20 minutes in cold water, pat dry and chop.
2. we shall cut potato slices, onion finely chopped tomatoes we shall cut small slices, pepper - rings.
3. The green beans cleaned from the veins, we shall cut into pieces 1 cm long. Finely chop the greens.
4. Lay the vegetables in pots layers in order: potatoes, eggplant, beans, onion, bell pepper, tomatoes. Each layer should be salt and pepper and sprinkle with herbs. Put the pieces of vegetables on top of the lamb. Pour boiling water so that it covered the meat.
5. Preheat the oven to 160-170 degrees, set in her pots and prepares 2:00.
6. The dish can be fed directly into the pot or on a plate.
Eggplant - excellent vegetables, irresistible! Share with your friends these recipes and try to cook myself. Season vegetables so quickly ends!
via takprosto cc
1. Eggplant with garlic stuffing
Ingredients: em>
4 eggplant (with skin better retain their shape and without skin are more tender); 5-6 cloves of garlic; 30 g celery root 30 g parsley; 4 tomatoes; 3 tbsp. l. vegetable oil; a small bunch of dill and cilantro; salt and pepper to taste.
How to prepare:
1. Srezh stalk eggplant and a longitudinal section through carefully take out the pulp with a spoon of seeds, being careful not to damage the skin. Flesh Grind a knife or blender. Put the eggplant in salted boiled water at room temperature. After 10-15 minutes, take out and Cast away on a colander.
2. Clean the celery root and garlic, finely chopped. Add chopped eggplant pulp, half the chopped greens and peeled tomatoes. Pepper, salt and mix. Heat the 2 tbsp. l. oil in a frying pan and fry the mixture of vegetables for 10-15 minutes, stirring constantly.
3. Stuff prepared eggplant vegetable stuffing.
4. In a frying pan or skillet Preheat 1 tablespoon. l. oil, spreading stuffed eggplant cut up. Salt and pepper to taste and sprinkle the remaining herbs.
5. Pour into a bowl half a cup of hot water, cover and carcass on low heat for 20-25 minutes.
6. The finished dish can be served both hot and cold. Before serving, lay out the eggplant in the dish and the remaining fields to extinguish juice.
2. Tolma in Echmiadzin
Ingredients: em>
4 small eggplants; 4 bell peppers; 4 tomatoes; 600 g lamb bones; 2 onions; 150 g rice; for small bundles of mint, basil, cilantro; salt and pepper to taste.
250 g matsun; 4 garlic cloves; salt and pepper.
How to prepare:
1. Separate the meat from the bones and mince. Boil 0, 5 liters of water. Rinse rice vsyp in boiling water and boil 10 minutes.
2. we shall cut onions into small cubes, chop the greens. Rice, chopped green onions and add to the meat. Salt and pepper to taste. Mix thoroughly.
3. Bulgarian pepper remove seeds, tomatoes srezh at the upper third of a teaspoon and prowess of the pulp. Along each eggplant make an incision, not reaching the edges. Take away the seeds with a spoon and a portion of the pulp.
4. Fill vegetables meat, pepper and tomatoes lap cut "caps." In a saucepan with a thick bottom put the lamb bones. Over Put eggplant, then peppers and tomatoes. Pour a little water so that it covered the bones.
5. On top of vegetables lay upside-down plate. Cover the pan with a lid and put on fire. Carcasses on low heat 45-50 minutes. For the sauce Peel the garlic, in a mortar shalt his or skip through the press, mix with matsun, salt and pepper to taste.
6. Before submitting the finished dolma fields juice, formed during cooking. Garlic sauce served separately.
3. Kchuch lamb with vegetables
Ingredients: em>
600 g lamb brisket; 2 small eggplants; 4 potatoes; 4 tomatoes; 4 bulbs; 2 bell peppers; 200 g green beans; the beam of basil, dill, savory and coriander; 0 5 h. l. black pepper; 0, 5 h. liter. red pepper; salt to taste.
How to prepare:
1. Wash the lamb, we shall cut into small pieces and dry. Eggplant peel and we shall cut into slices 1 cm thick, soaked for 20 minutes in cold water, pat dry and chop.
2. we shall cut potato slices, onion finely chopped tomatoes we shall cut small slices, pepper - rings.
3. The green beans cleaned from the veins, we shall cut into pieces 1 cm long. Finely chop the greens.
4. Lay the vegetables in pots layers in order: potatoes, eggplant, beans, onion, bell pepper, tomatoes. Each layer should be salt and pepper and sprinkle with herbs. Put the pieces of vegetables on top of the lamb. Pour boiling water so that it covered the meat.
5. Preheat the oven to 160-170 degrees, set in her pots and prepares 2:00.
6. The dish can be fed directly into the pot or on a plate.
Eggplant - excellent vegetables, irresistible! Share with your friends these recipes and try to cook myself. Season vegetables so quickly ends!
via takprosto cc
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