It’s possible not to think about more than a minute about what to make from eggplants: salted and pickled, fried, stewed and baked - they are good in any form. Therefore, it is enough just to look in the fridge, and pick up 2-3 ingredients for a vegetable berry, companions for breakfast or lunch, smoothly flowing into an early dinner.
You always want to look for new recipes, fill up your culinary notebook with interesting culinary ideas.
Eggplant with mayonnaise - the basic principles of cooking
Given the beneficial properties of eggplants, they could be prepared for dinner, but without mushrooms, mayonnaise and cheese - too rich combination of products for dinner.
Eggplants are suitable for any existing processing methods. They are not consumed only raw. They are perfectly combined with fresh vegetables and spicy greens: tomatoes, lettuce and hot peppers, green and onions, radishes and radishes, carrots, potatoes, mushrooms, fried and pickled.
The last ingredient - mushrooms - resourceful housewives use as an addition to eggplants, even in the smallest quantities: eggplants are so similar in texture and density to mushrooms that when you add only one mushroom flavor, they become almost indistinguishable from them, and this is a budget saving and availability of products. Mushrooms, nevertheless, harder to collect, and they are many times more expensive!
Salted and marinated eggplants go well with meat and potatoes, stews with rice. For the vegetable fit any spicy herbs, roots and spices. Due to its neutral taste and imagination of a cook, eggplants can become an Oriental, Asian, Caucasian, Mediterranean dish. You can add cheeses to them, they can be used as a filling for pies, casseroles, rolls. For sauces for eggplant, select:
sour cream
tomatoes,
garlic,
pepper, bow,
parsley,
basil,
cilantro,
the nuts
Of course, everyone's favorite and versatile mayonnaise in eggplant dishes is also irreplaceable.
Eggplants are worth it to include in the diet more often. The composition of the vegetable - magnesium, potassium, calcium, iron. These substances, firstly, are very necessary for the body, because they participate in all metabolic processes, and, secondly, they are perfectly preserved during any heat treatment. That is why eggplants are a popular and favorite product that can also be preserved for winter.
The bolder the imagination, the more interesting the dish. Try to take any favorite recipe and imagine what the dish will be like if eggplants are added to it. The result will surprise you.
1. Eggplants with garlic and grilled mayonnaise
Ingredients:
Eggplant, 3-4 large pieces.
Olive oil
Nuts (walnuts or any) 200 g
Garlic
Mayonnaise
Ground pepper
Tomatoes
Cheese
Spices and lemon juice - to taste
Cooking:
After washing the eggplants, cut them into circles, 0.7-0.8 cm thick. Grill the mugs to a beautiful rosy color.
Cut the same circles into tomatoes: into two eggplant mugs - one tomato circle. Choose dense meaty varieties of tomatoes. Sprinkle the pieces lightly with sugar and fry a little too.
Prepare the pasta from cheese, nuts, olive oil and garlic, putting all the ingredients in the blender bowl and grinding them. Add ground pepper, mayonnaise, mix. You can add to taste coriander, lemon juice, nutmeg or other spices.
From the prepared vegetables and cheese and nut paste, collect a snack - “chaff”: put a layer of paste, a tomato, and another layer of paste on a piece of eggplant - cover it with another circle of baked eggplant. Garnish the hemp with cilantro or parsley leaves.
Options for such a light and satisfying snack - a great many. From the proposed ingredients, perfectly combined with each other in any method of heat treatment, make up your options for a snack meal for a summer picnic.
2. Eggplant with mayonnaise - hot appetizer
Ingredients:
Mayonnaise 120g
Soft cheese 100 g
Eggplant 400 g
Garlic to taste
Egg 1 pc.
Greens 150 g
Sesame 50 g
Spice
Flour
Lemon
Cooking Procedure:
Peeled eggplants cut the entire length of the bars. Salt and sprinkle with lemon juice. Cover the container with a lid so that the eggplants do not darken, let them stand for a while so that the salt dissolves.
Combine half of the mayonnaise and the egg, add the pepper, whip the mixture. Prepare a mixture of flour and sesame in a separate bowl. Cover baking sheet with greased paper. Eggplant slices dip in batter, then roll in flour sweep and spread on the prepared sheet.
Bake until brown crust in the oven or fry in a pan, in a large amount of vegetable oil. For flavor, place garlic cloves on a leaf or in boiling oil. It can also be added to batter or sauce, which must be prepared from the remaining mayonnaise, grated cheese and chopped greens. After combining the ingredients of the sauce, chop them thoroughly using a blender.
3. Fried eggplants with mayonnaise - mushroom appetizer
Ingredients:
Eggplant 300 g
Parsley 90 g
Champignons, fresh 400 g
Lemon (juice and zest)
Thyme 30g
Ground pepper
Olive oil 120 ml
Garlic 40-50 g
Mayonnaise 180g
Bread for toast or baguette
Cheese 150 g
Cooking:
Peeled eggplants and mushrooms cut into cubes, fry in a pan, adding butter, salt and pepper.
Slice the bread, put it on the prepared baking sheet. On top, place the fried vegetables, combined with grated cheese. In mayonnaise add juice and lemon zest, fresh chopped greens, garlic, spices. Pour the toast sauce and bake in the oven. Hot sandwiches can also be prepared in the microwave.
4. Eggplants with garlic and mayonnaise - Caucasian-style salad
Ingredients:
Eggplant
Tomatoes
Garlic
Walnuts
Cilantro
Mayonnaise
Lemon juice or wine vinegar
Salt pepper
Parsley, curly
Sheet Salad Green onions
White boiled beans
Cooking Procedure:
Ingredients for salad - in equal proportions, spices - to taste.
Cut into large cubes peeled eggplant and tomatoes. Eggplants fry in vegetable oil, put on a sieve, let cool and drain the oil. Finely chop the garlic, nuts and cilantro and add to the mayonnaise with vinegar or lemon juice.
Place the salad leaves on the dish. Tomatoes, eggplants and beans combine, season with sauce and mix. Put a slide on the leaves of lettuce. Sprinkle with chopped green onions and garnish with curly parsley. You can put for the beauty of lemon wedges, sprinkle with additional sesame seeds.
5. Stuffed eggplants with mayonnaise and tomatoes
Ingredients:
Eggplant 3 pcs.
Smoked ham 300 g
Tomatoes 200 g
Cheese 150 g
Champignons 400 g
Onion 100 g
Cooking oil 70 g
Mayonnaise 150g
Basil, parsley 100 g
Spicy tomato sauce 180 g
Cooking:
Tomatoes, onions, skewered mushrooms cut into cubes. Choose three medium-sized eggplants, the correct shape. Wash and cut them in half, along. Make notches inside the fruit, salt, add vinegar, pepper. Blanch the eggplants until soft in boiling water, or bake them in the oven. Then remove the pulp, chop. And fry with mushrooms and onions.
Cool the fried vegetables, add to them, diced tomatoes and ham. Stuff the eggplants with the prepared stuffing, place on the prepared baking sheet.
Combine mayonnaise and spicy tomato sauce, add fresh chopped greens of basil, if desired, add garlic or other spicy spices and herbs. Pour over the stuffed eggplants.
Sprinkle with grated cheese on top and bake for 10-15 minutes in the oven, preheated to 180 ° C. When serving, garnish with chopped greens, pour additionally tomato sauce.
6. Pie from puff pastry and fried eggplants with mayonnaise and cheese
Ingredients:
Garlic (young shoots) 100 g Eggplant 500g
Dried mushrooms 80g
Pickled cheese (Feta or unsalted cheese)
Butter 120g
Parsley 70 g
Spice
Egg 1 pc.
Yeast dough puff 0.5 kg
Mayonnaise 90g
Poppy confectionery, almond flakes or sesame powder
Vegetable oil for form lubrication
Cooking:
The dough is very thin roll out in the form of a rectangular layer, put on a film or silicone napkin, put in the refrigerator for a while.
Fry the eggplants, peeled and diced, adding butter, mushroom seasoning and spices while frying. When cool, add the chopped shoots of garlic, chopped parsley, cheese, pre-mashed with a fork, and mayonnaise.
Divide the dough into 4-5 identical strips, 3.0-3.5 cm wide. Place the pie filling in the center one by one in the middle of the strips. Pinch the strips and lay in a spiral-smeared round shape, seam down. Beat the egg, grease the surface of the cake richly, sprinkle with poppy seeds, sesame or almonds. Bake at 180 ° C for 20-25 minutes.
Fried eggplants with mayonnaise - useful tips
Try to use in food slightly immature eggplants. Such fruits have more tender flesh. In the skin of overripe fruit contains solanine, which gives bitterness to the berries. To get rid of bitterness, mature eggplants are peeled or soaked in water.
Eggplants contain a lot of fiber, which absorbs well the oil or other fats when frying. Therefore, fry eggplants only in a well-heated pan, in boiling oil. Cast iron cookware is the easiest to heat up to the boiling point of butter - use such cookware for quick roasting vegetables.
