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Eggplant soup and eggplant stuffed with mushrooms

Eggplant soup and eggplant stuffed with mushrooms


Read the previous part. ← Interesting varieties of eggplant

My favorite eggplant dishes

Eggplant soup

Parsley, fennel, carrot, onion chop and lightly fry, potatoes chopped shavings or slices, I put everything in boiling broth and salt.

Eggplant I bake, peel off, cut into slices and put them in soup with fresh tomatoes 10 minutes before the end of cooking.

Serve with sour cream and herbs.

Eggplant stuffed with mushrooms

For cooking this dish I take large eggplants, porcini mushrooms, butter, sour cream and spices. I cut the fruits into halves, take out the pulp, bread in flour and fry. I cook minced meat from mushrooms, season with fried onions, add sour cream and spices. I fill the eggplant with minced meat, put it in a pan with butter and bake.

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Valery Brizhan, experienced gardener
Photo by the author


What to cook with eggplant?

Typically, the most popular eggplant recipes are delicious and simple, requiring no fancy or expensive items. By implementing them, you can provide a meal with tasty and healthy food.

  1. For the first, you can cook an appetizing and light soup, adding other vegetables to the eggplants.
  2. With the participation of a vegetable, you will get a delicious, mouth-watering stew or salad for the second.
  3. Eggplant dishes are recipes for numerous savory snacks that are both prepared for the winter and prepared immediately before use.

Mother-in-law eggplant tongue

Studying the eggplant recipes, one can notice the unprecedented popularity of a spicy snack with a vegetable, decorated in the form of rolls and having the amusing name "mother-in-law's tongue". Excellent taste, unpretentious preparation and spectacular appearance of the dish will be equally appropriate for an everyday or festive table.

  • eggplant - 2 pcs.
  • tomatoes - 2 pcs.
  • mayonnaise - 100 g
  • garlic - 3-4 cloves
  • vegetable oil - 4 tbsp. spoons
  • greens - 1 bunch
  • salt pepper.

  1. Eggplants are cut into slices, fried.
  2. Each plate is salted, pepper, greased with mayonnaise and sprinkled with garlic and placed on top of a tomato slice.
  3. Roll up the blanks, put them on a dish.
  4. Decorate ready-made eggplant rolls with herbs and serve.

Eggplant caviar - recipe

The next appetizer is more typical for the everyday menu, although for many it is an indispensable delicacy for any reason or not. Eggplant caviar in a classic version is made from fruits baked on charcoal, which gives it an unforgettable refined taste and an incomparable smell of smoke.

  • eggplant - 4 pcs.
  • bell pepper - 2-3 pcs.
  • tomatoes - 500 g
  • onions - 2 pcs.
  • garlic - 3-4 teeth
  • vegetable oil - ½ cup
  • wine vinegar - to taste
  • salt, pepper, herbs.

  1. Eggplants, peppers and garlic are baked until tender.
  2. They clean the fruits from the skins, puree the pulp with a blender.
  3. Scald the tomatoes with boiling water, remove the skin and cut into cubes.
  4. Onions are sautéed in oil, tomatoes are added and simmered for 15 minutes.
  5. Combine mashed potatoes with a roast, season, add herbs and simmer for 10 minutes.

Zucchini and eggplant stew

Eggplant stew can be prepared in a lean version in combination with other vegetables, or cooked with the addition of meat: chicken, turkey, pork, beef. Any of the variations is good in its own way and has its loyal admirers. Below is a recipe for a dish with chicken, which can be arranged according to your preferences.

  • chicken fillet - 500 g
  • eggplant - 2 pcs.
  • zucchini - 1 pc.
  • bell pepper - 3 pcs.
  • tomatoes - 2-3 pcs.
  • onions - 2 pcs.
  • garlic - 2-3 teeth
  • vegetable oil - ½ cup
  • basil, parsley, dill - ½ bunch each
  • salt, pepper, spices.

  1. Fillet is cut into cubes and fried in oil until golden brown.
  2. Lay onions, bell peppers, tomatoes, eggplants and zucchini, seasoning the layers to taste with salt, pepper and spices.
  3. Cover the container with a lid, reduce the heat and stew for 15 minutes.
  4. At the end of stewing, throw in the herbs and chopped garlic.
  5. These eggplant stews are good both hot and cold.

Korean style eggplant salad

Eggplant dishes can be decorated with a Korean accent by seasoning with the appropriate spices. It is permissible to adjust the pungency according to your preferences, reducing the amount of hot pepper. To rid the fruit of bitterness, the vegetable cut into cubes is salted, and after 10 minutes it is rinsed, squeezed and dried.

  • eggplant - 4 pcs.
  • bell pepper - 2 pcs.
  • carrots - 1 pc.
  • garlic - 2-3 teeth
  • sugar - 1 tsp
  • wine vinegar - 2 tbsp. spoons
  • coriander - 1.5 tsp
  • red and black pepper - ½ teaspoon each
  • vegetable oil - 100 ml
  • salt, sesame seeds, soy sauce, herbs.

  1. Eggplant cubes are fried in oil until half cooked.
  2. Add vegetables, seasonings, spices cut into strips, mix.
  3. Leave the eggplant salad in the refrigerator overnight.

Eggplant boats in the oven

Eggplant dishes can be very sophisticated and original. Having prepared the dish taking into account the recommendations below, you can effectively complement the festive feast and pamper your guests with a delicious delicacy. To preserve juiciness, you need to grease the blanks before baking with oil.

  • eggplant - 4 pcs.
  • minced meat - 400 g
  • tomato, onion, garlic clove - 1 pc.
  • cheese - 200 g
  • mayonnaise - 100 g
  • salt, pepper, Italian herbs, herbs.

  1. Cut the eggplants in half, scrape out the pulp, leaving 1 cm at the walls, bake the base at 220 degrees for 15 minutes.
  2. Minced meat with onions is browned, chopped tomatoes, separately fried eggplant pulp, garlic, herbs are added.
  3. Eggplant boats are filled with filling, poured with mayonnaise, sprinkled with cheese and sent to the oven for 30 minutes.

Eggplant soup

Eggplant first courses are light and nutritious and balanced at the same time. Hot can be arranged in the form of a classic soup with meat or vegetable broth with the addition of carrot and onion fried and potatoes, or, in this case, cook a more refined pureed variation.

  • eggplant - 500 g
  • onions and tomatoes - 2 pcs.
  • carrots - 1 pc.
  • broth - 500 ml
  • paprika and sugar - 1 tsp each
  • chili - ½ teaspoon
  • cream - 100 ml
  • garlic - 2 cloves
  • vegetable oil - 2 tbsp. spoons
  • salt, pepper, herbs.

  1. Onions and carrots are sautéed in oil.
  2. Add peeled and chopped tomatoes and eggplants, pour in the broth and simmer everything under the lid for 15 minutes.
  3. Seasonings, garlic, cream are introduced, heated for 3 minutes, removed from heat, mashed with a blender.
  4. Eggplant puree soup is poured into plates, decorated with herbs.

Eggplant Parmigiano

If you like eggplant and hard cheese, then this next appetizer from Italy will surely appeal to you. The original recipe uses mozzarella and parmesan, which can be replaced with any other financially affordable analogues, for example, Swiss or Dutch and soft Adyghe cheese.

  • eggplant - 2-3 pcs.
  • mozzarella and parmesan - 200 g each
  • olive oil - 50 ml
  • tomatoes in their juice - 2 cans
  • onion - 1 pc.
  • garlic - 2 cloves
  • salt, pepper, basil, oregano ..

  1. Cut the eggplants into circles, add some salt, and leave under pressure for 15 minutes.
  2. Slices are dried and fried on both sides.
  3. Grind hard cheese, cut into soft layers.
  4. Fry onions and garlic, add tomatoes with juice, spices, herbs, stew for 15 minutes.
  5. An eggplant appetizer is made in layers. At the bottom of the mold, spread half the sauce, vegetable slices, soft and hard cheese.
  6. Repeat the layers, cover everything with the rest of the sauce and bake for 30 minutes at 200 degrees.

Heh eggplant

Another Korean-flavored dish can be prepared using eggplant as its main ingredient. In this case, the vegetable cut into cubes is pre-steamed for five minutes, after which it is infused with carrots, onions and garlic in a spicy, spicy marinade.

  • eggplant - 1 kg
  • onions and carrots - 1 pc.
  • salt, sugar and coriander - 1.5 tsp each
  • garlic - 3-4 cloves
  • vegetable oil - 4 tbsp. spoons
  • apple cider vinegar and soy sauce - 2 tbsp each spoons.

  1. Chop carrots and onions, mix with salt, sugar, knead, leave for 30 minutes.
  2. Add the eggplants, all the spices, mix.
  3. After 3 hours, you can taste Korean style eggplant heh.

Warm eggplant salad

Baked eggplant salad, which can be arranged according to the recipe below, is served warm immediately after preparation. In this case, together with the main component, sweet peppers are baked in the oven. After heat treatment, they need to be placed in a bag for a minute and get rid of the skin.

  • eggplants, peppers, tomatoes - 250 g each
  • feta - 200 g
  • vegetable oil - 5 tbsp. spoons
  • vinegar - 2 tbsp. spoons
  • mustard - ½ tsp
  • honey - 2 tsp
  • salt, pepper, herbs.

  1. The flesh of baked eggplants and peppers is cut into cubes.
  2. Cheese and tomatoes are shredded in the same manner.
  3. The components are mixed, flavored with the components of the dressing, mixed.


Eggplant preparations for the winter

And of course, all the described dishes of summer residents are active stock up for the winter, so as not to part with your favorite vegetable all year round. For the winter, under the lid are both pickled and fried eggplants, salted, pickled and stewed, stuffed with vegetables, in salads and caviar. And eggplants are successfully frozen fresh, boiled, baked or fried.

In the next video, Elena Bazhenova will tell you how you can preserve fried eggplants with tomatoes

In recent years, eggplant freezing for the winter has become more and more frequent. You can do it quite simply - cut into cubes and pack in bags. But still, frozen eggplants are much tastier. For this, in fact, much is not necessary: ​​bake directly with the peel and stalk in the oven, on the grill or even on a fire on any metal plate, peel and let the bitter juice drain. Eggplants prepared in this way are perfectly stored in the freezer and in winter, after defrosting, they remarkably retain their taste. In the absence of an oven, you can boil unpeeled eggplants in a strong salty solution, peel and let the juice drain. It turns out no worse, and the pulp is even lighter.

Another recipe freezing eggplants for the winter shares Love Hook in the next video


21 one eggplant recipes!

Eggplant dishes most often appear on our table in the form of appetizers. And in fact, it is in this capacity that eggplants show themselves from the best, in the culinary sense, side. Canned eggplants strongly resemble mushrooms, and their successful shape tempts to make a "boat" out of eggplant with some kind of filler.


Moreover, eggplants go well with almost all products. But eggplant isn't just caviar and snack rolls. You can use them to make a first course, a casserole and even a cake (a snack, of course!).


Eggplant stuffed with veal

To prepare this dish you will need:

veal - 500g. (lamb, pork, beef)

gutted eggplant - 1000g

onions - 1-2 onions

The amount of ingredients indicated is standard, the recipe can be changed according to your taste priorities.

Finely chop the onion and fry until golden brown, add to the meat passed through a meat grinder along with chopped herbs.

Season with salt, pepper and mix the minced meat thoroughly.

Core the eggplant. If they are large, they can be cut in half. Fry in vegetable oil. Then fill the eggplant with the cooked minced meat and wrap each with celery leaves.

Put them in a saucepan of boiling water (200 ml), add finely chopped tomatoes on top and simmer over low heat until the liquid boils down.

Serve chilled on the table, garnish with dill and parsley on top.


Eggplant stuffed with champignons

Once this recipe was suggested to me by a neighbor. There are a lot of eggplants in the south, champignons (as opposed to "regular" mushrooms) were collected in baskets. So she offered to stuff the eggplants and leave them in the form of a blank for the winter. There are two types of storage of the finished product - in cans and in bowls. I mostly use the second option. I put the finished product in a container and store it in the refrigerator.


Finished product

Ingredients

  • Eggplant - 5 pcs.
  • Sweet peppers - 3 pcs.
  • Onions - 2 pcs.
  • Garlic - 3 cloves
  • Tomatoes - 3 pcs.
  • Champignons - 8 pcs.
  • Vegetable oil - 2 tbsp. spoons
  • Salt - 1 tsp
  • Sugar - 1 tsp
  • Vinegar - 2 tbsp. spoons

Preparation

Cut the eggplants lengthwise and remove the core. Bake in the oven with a little oil.


She took out the core - and into the oven

Finely chop the mushrooms and mix with the chopped pepper rings, tomato cubes and onion. Add the eggplant core and simmer in the rest of the oil.


We grind everything

It turns out a delicious mass, which we stuff with eggplants. Fill the eggplant halves with this mass, sprinkle with grated garlic and put in the desired container. Fold tightly, but leave 2-3 cm from the top of the can or pot.



I add salt, sugar and vinegar. If stored in the refrigerator, I close the vessels tightly with a lid and put them away. If in jars - then sterilize for 20 minutes, close the lid - and go to the basement.

Now I stuff eggplants not only with mushrooms. Sometimes I even use assorted mushrooms.

They say that such eggplants are also called stuffed in Spanish. I don't know about the Spaniards, but we really like it.


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Cooking method

  1. Cut the eggplants lengthwise into 2 halves. Use a knife to make deep cuts in the pulp crosswise (do not damage the skin), sprinkle with salt and leave for 20-30 minutes. Then rinse, squeeze a little to remove excess salt, and with it the bitterness.
  2. Cut the onion into small cubes and fry in oil until golden brown. Add the minced meat and fry for about 20 minutes, kneading the lumps. Season with salt and pepper to taste.
  3. Cut the mushrooms into small cubes and fry in olive oil for about 5-7 minutes. Season with salt and pepper.
  4. Remove the pulp from the eggplant with a spoon. Leave the boats, and finely chop the pulp and fry in olive oil for 5-7 minutes.
  5. Layer in boats: minced meat, eggplant, mushrooms. Sprinkle with grated garlic on top. Bake at 200 ° C for about 10 minutes. Pour sour cream over the eggplants, sprinkle with grated cheese and finely chopped herbs. Bake at 200 ° C for another 10 minutes.

How and with what to serve

Serve hot and sprinkle with chopped herbs.


Watch the video: HOW TO make Stuffed Eggplant Portabella Mushrooms Recipe - By Ani party and dinner!