How to cook eggplant?
Eggplant is one of the popular vegetable that appears in the domestic tables closer to the middle of the summer and was ever present in many summer and autumn dishes. This culture is not only tasty but also very useful: the eggplant contains a lot of fiber, various vitamins and microelements, among which of particular value are folic acid, potassium, because they have a positive impact on the state of the cardiovascular system. In addition, purple vegetables have a high nutritional value and allow you to feel full on less amount of food. But due to the thick and bitter taste of the skins, not all Housewives know how to cook eggplant properly, so they were soft and lost its structure.
How to cook eggplant?
Menu eggplant is very diverse: they can be cooked first courses, main courses, salads, marinades and even desserts. Eggplant can be combined with meat, fish, various vegetables (preferably with tomatoes, carrots, peppers), as well as dairy products like yogurt, cheese. Methods of cooking use any stewing, frying, boiling, baking, canning, grilling, because the eggplant is almost indispensable in the diet of people who adhere to vegetarianism and various diets.
In order to fully reveal the taste of the eggplant, it is seasoned with garlic, green onions, cumin, coriander, thyme or rosemary, and if you cook it with sauces such as Tabasco, pesto or curry, and the result is a unique savory flavor especially for refined palates.
One of the most simple recipes Armenian cuisine belongs. For its preparation you need to take 1 eggplant peel, cut into cm in rings, fry in vegetable oil and cool. Then cut into half rings two onions, fry until transparent, add the eggplant. Then added roughly chopped 3 tomatoes and a bunch of greens. Season with salt to taste, mix well. The dressing for this salad is not required, but a few drops of soy sauce will fall by the way.
To prepare this shortbread must be cut in half 4 eggplant, mix them with the celery, pour 400 ml of boiling water, cook for half an hour at low heat, drain in a colander, gently squeeze and lay out on a flat plate. Now the vegetables need to be watered sauce, which is prepared as follows: take 100 grams of walnuts, 3 cloves of garlic, red pepper, cilantro and grind them, then mix thoroughly with the finely chopped herbs and 4 tablespoons of pomegranate juice.
Eggplant stewed with vegetables
Eggplant-Bengali prepared as follows: take 1 eggplant, 350-400 g pumpkin 5 potatoes and chop them into small cubes. Then, in a large cast-iron cookware heated a couple of tablespoons of sunflower oil and add to it with Eastern spices, aroma and taste which you prefer (e.g., Bay leaf, cumin or red pepper). After a minute throw in the potatoes, a bit of fry and immediately throw it the remaining vegetables. Fry for another 5 minutes, then add half a kilo of fresh peas, pour 600 ml of boiling water, bring to a boil and simmer until then, until the dish becomes thick, and the hardness of the vegetables will not go. Sprinkle with salt about 10 minutes before the end of cooking, serve with lemon wedges.
Especially tasty roasted eggplant cooked recipe, taken from the Greek cuisine. A few eggplant cut into small slices, spread on a large tray, sprinkle with salt and leave like this for an hour. Then opolaskivaniem vegetables dry with a cloth, and dip them in batter made of flour and pepper, fry in a shallow pan in vegetable oil for a few minutes on each side until crisp. Ready eggplant slices may be sprinkled on chopped fresh herbs, tomatoes or peppers.