Eggplants are among the most commonly used vegetables in the cuisine of many nations of the world. They are not only fried, but also boiled, stewed, marinated, baked or cooked on the grill, and also used to make caviar and various salads. In the east, eggplant is called a “longevity vegetable” because its use has a beneficial effect on the cardiovascular and digestive systems. Eggplant diet is indicated for people suffering from diseases and kidney and constipation.
Eggplant is one of the few vegetables that is practically not eaten raw. Ripened fruits contain a large amount of fiber, pectins, various vitamins, minerals and natural sugars.
Eggplant with cheese - general principles and methods of cooking
Before you start cooking dishes from eggplant, you must select the most suitable for this fruit. They must be oblong, have a blue-black shiny skin, and also do not contain a large number of seeds. Before cooking, eggplants need to be cut, well salted and left in water for thirty minutes in order for bitterness to disappear. It is not recommended to use over-ripe fruits, they contain a lot of solanine - a harmful substance that in large doses can even provoke hallucinations.
Eggplant with cheese - food preparation
Today you can buy eggplants of various varieties. Despite the fact that their cooking recipes are almost the same, their taste is noticeably different. Choosing eggplants for your future dishes, first of all you need to pay attention to their appearance. All fruits must be elastic, without visible damage and stains. Eggplant must be cut as required by the recipe of the desired dish. In the process of frying, the fruit absorbs a lot of oil, so it is better to fry them on a small fire under a closed lid. In this case, a crisp crust appears very quickly, which will prevent the penetration of oil. In addition, before heat treatment, vegetables must be dried well, then they will be better roasted. Eggplant with cheese - the best recipes
Recipe 1: Eggplant with Tenderness Cheese
This dish can be prepared at any time of the year and please your loved ones with a healthy and tasty snack.
Ingredients: 1 large eggplant, 70 grams of hard cheese, 1 clove of garlic, 70 grams of mayonnaise, 3 tablespoons of ketchup.
Method of preparation
Cut eggplants into small rings and dip for a few minutes in boiling salted water. Put the cooked vegetables on a baking sheet, which is pre-greased with vegetable oil. Finely chop the garlic, mix it with mayonnaise and grated cheese. The resulting filling is well mixed, put on top of each piece of eggplant and pour plenty of ketchup.
Eggplant bake in a preheated 180 degree oven for 15-20 minutes. Serve the dish better hot.
Recipe 2: Eggplant “Cheese-Teschin tongue”
Eggplant, cooked to the specified recipe, is the original variety of all the favorite snack “Teschin language”. They are great for use, both hot and cold.
Ingredients: 2 medium eggplants, 100 grams of hard cheese, 100 grams of chopped walnuts, 100 milliliters of vegetable oil, 50 grams of parsley, a pinch of salt.
Method of preparation
Well-washed and dried eggplants cut into slices, no more than one centimeter thick. Brush them with salt and leave for thirty minutes. After the specified period, rinse the eggplants under cold water and fry in vegetable oil on both sides.
Put a thin slice of cheese on fried eggplants, sprinkle liberally with chopped nuts and wrap in a thick roll, which fix with a toothpick.
Put ready-made rolls on baking sheet covered with food foil and bake them in an oven heated to 200 degrees for five minutes. Decorate the dish with parsley leaves.
Recipe 3: Eggplant stuffed with cheese
This is one of the easiest and most popular recipes for cooking eggplants, which requires a minimum amount of products and will take very little time from the hostess
Ingredients: 300 grams of ripe eggplants, 2 chicken eggs, 50 grams of cheese, 30 grams of butter, half a teaspoon of salt. Method of preparation
Rinse and dry the eggplants well, cut the stalks and cut them into two equal parts. Remove seeds from the fruit and boil them in salted water.
While eggplants are cooked, you need to prepare the stuffing. To do this, boil eggs and chop them finely. Grate cheese and mix with eggs. Fill the resulting mass with oil.
Eggplant to fill the finished mixture of cheese and eggs, then put the vegetables on a baking sheet, greased with butter. Bake eggplants in the oven, preheated to 200 degrees for 5 minutes.
Recipe 4: Cheese and Eggplant Appetizer
This dish is cooked right in the pan, and the fragrant cheese crust covers eggplant, garlic and mayonnaise.
Ingredients: 2 medium eggplants, 2 cloves of garlic, 100 grams of cheese, 100 grams of mayonnaise, vegetable oil, herbs, salt and pepper to taste.
Method of preparation
Washed and dried eggplants cut into rings, salt abundantly and let stand for fifteen minutes. Fry the fruit in heated sunflower oil, on both sides until golden brown. For each piece of eggplant, put a little chopped garlic and smear with mayonnaise. Sprinkle eggplant with grated cheese on top. Reduce the heat, cover the vegetables with a lid and hold on the stove for a few more minutes.
Put the finished eggplant on a dish and sprinkle liberally with chopped greens.
Eggplant with cheese - useful tips from experienced chefs
For slicing eggplant it is better to use knives made of stainless steel, then the vegetables will not turn black. First, eggplants need to be washed, and then cut off the ends. Cooking vegetables can be, as with the skin, and without. To make the bitter taste of vegetables softer, they need to be salted and allowed to stand for forty minutes. After that, the juice must be drained, and the fruits themselves well washed.
