5 recipes for the most delicious dishes of eggplant Bashny.Net

Eggplants are famous not only for its delicious taste and many beneficial properties. So, blue is a valuable source of vitamins and minerals. Vitamins C, B1, B2, B5, K, potassium, calcium, phosphorus, iron, magnesium, sodium are just a partial list of the valuable substances contained in the eggplant. They can also find pectin, soluble sugars, proteins.

Blue is very useful for normal work of the cardiovascular system: they strengthen blood vessels and help to break down cholesterol plaques. Pay special attention to the eggplant, if you suffer from diseases of the liver, kidneys and digestive system. Their regular use helps to normalize the functioning of these bodies.

The eggplant quite a lot of water and pectin. It is these substances that promote the excretion of excess fluid from the body and cleanse it of toxins.

By the way, be sure to include eggplant in your diet if you are aiming to lose weight and get rid of extra pounds. This dietary product, 100 grams contains only 28 calories. Nice bonus: after the heat treatment blue retain all their useful properties and vitamins.

We present to your attention the most delicious and original recipes of eggplant.

1. Eggplant lasagna.



What you need:

• Tomatoes 4-5 PCs.
• Garlic 2-3 cloves
• Cream cheese 60 g
• Parmesan cheese 60 g
• Dry Basil to taste
• Oregano to taste
• Marjoram to taste
• Vegetable oil to taste
• Salt to taste
• Black pepper to taste

 

Cut the eggplant lengthwise, season with salt and fry in vegetable oil on both sides. Tomatoes for 30 seconds dipped in boiling water, then in cold water and remove the skin. Put in blender and blend the peeled tomatoes, garlic cloves, dry herbs, salt and pepper. Grate the Parmesan cheese. In a small form put the first layer of eggplant. Lubricate the cream cheese and spread the remaining layer of eggplant. Pour all the tomato sauce and sprinkle with Parmesan. Bake in the oven for 20-30 minutes.

 

2. Cutlets of eggplant with sweet peppers.



What you need:

• Eggplant 2 PCs.
• Red sweet pepper 1 PC.
• Breadcrumbs 5 tbsp
• Flour 1 Cup
• Salt to taste
• Salad leaves to taste
• Olive or vegetable oil to taste

 

Cook the vegetables whole in the oven at 220 degrees for 25-30 minutes. After put them in a bowl and close with cling film for 10 minutes, allow to cool. Peel. Do peppers remove seeds. The flesh of the pepper cut into small cubes. Season with salt to taste. The eggplant pulp grind in a blender. Put puree in a bowl. Add breadcrumbs, flour, salt to taste. Mix gently until smooth. Divide eggplant mixture into 8 parts. Each roll in the center to add a little stuffing pepper. Blind cutlets round shape. Roll in flour. Fry in hot oil for 2-3 minutes on each side.

Serve with lettuce leaves.

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3. Pie eggplant.



What you need:

• Eggplant large 1 EA.
• Garlic 3 cloves
• Chicken egg 3 PCs.
• Flour 250 g
• Olive oil 80 ml
• Natural yoghurt 1 jar
• Pumpkin seeds, 2 tbsp
• Sesame seeds 2 tbsp
• Cumin powder 1 tsp
• Coriander powder 1 tsp
• Baking powder 2 tsp.

 

Wash the eggplant and cut it into cubes. Fry in a pan with two tablespoons of olive oil until the aubergines are soft. Add the garlic. In a separate bowl, mix the eggs with flour and baking powder, add a jar of yogurt and olive oil. Then add spices and seeds. Gently stir the dough. Mix the dough with the eggplant, spread on a greased baking sheet and bake in a preheated 180 degree oven for 40 minutes.to be on Facebook

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4. Eggplant rolls.



What you need:

• Eggplant 3 PCs.
• Walnuts 50 g
• Garlic 2 cloves
• Vegetable oil 30 ml
• Salt to taste
• Pepper to taste
• Pomegranate for decoration.

 

Eggplant cut lengthwise into thin strips. Pour boiling water over and drain the water. Season with salt and pepper. In a pan pour oil and fry the eggplant on both sides until Golden brown. Lay eggplant on a paper towel to absorb excess oil. Nuts grind in a blender. Garlic RUB on a fine grater and mix with nuts and a small amount of olive oil. On each strip of eggplant, place a teaspoon of filling and roll into rolls. Garnish with pomegranate seeds and serve.

 

5. Fried eggplant with walnut sauce Georgian.



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• Eggplant 2 kg
• Walnuts 500 g
• Garlic 1 head
• White wine vinegar 100 ml
• Utsho-suneli 2 tbsp
• Stone salt 1 tsp.
• Pepper red chili 1 tsp.
• Pomegranate 1 PC.
• Cilantro 1 bunch
• Water 1 l

 

Cut eggplant into lengthwise slices with thickness of 1 cm. Preheat the oven to 200 degrees or on the stove heat a heavy pan. Line a baking sheet with foil, brush with oil and grill the eggplant (or fry pan) to blush.

Sauce Bage: walnuts to sort out and finely grind in a blender or grinder. Boil water, add ground nuts and boil, leave on low heat for 5-10 minutes. Pour in the vinegar and finely chopped cilantro, stir, heat for 1 minute, add utsho-suneli, garlic, crushed with salt, stir again and turn off the heat. To cool down a bit. Slices of eggplant spread with sauce Bage. Collapse rolls, arrange on a platter. Sprinkle with pomegranate seeds and garnish with coriander.published

 

P. S. And remember, only by changing their consumption — together we change the world! ©

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