Eggplant dishes - delicious and exquisite

Aubergines contain many useful substances: calcium, phosphorus and iron salts, carotene, B vitamins, vitamin P, ascorbic acid. Especially a lot of potassium in them - thanks to this eggplant are recommended for use by the cores. Their caloric content is only 24 kcal per 100 grams of weight, so they, like many other vegetables, are shown for obesity. In addition, aubergines benefit patients with atherosclerosis, normalizing the level of cholesterol in the body, and the fiber contained in their pulp helps to cope with constipation.

In the national cuisine of many peoples dishes from eggplants take an honorable place. They can be stewed, boiled and fried, baked in the oven, and also included in other dishes. There are many recipes and winter preparations from these vegetables. To keep their useful substances during cooking, it is not necessary to add a large amount of fat, spices and salt to the eggplant dishes.

To prepare the most famous dish, classic eggplant caviar, vegetables (1 kg) are pre-baked in the oven whole. Cooled eggplants are peeled, the pulp is ground or crushed in a meat grinder or blender. Separately fry 300 g of onions and as much sweet pepper, cut into small cubes. When they are browned, add 300 g of chopped tomatoes without the skin, and after 5-7 minutes - the eggplant "gruel". Stew all together for about 10 minutes, then add the finely chopped greens and garlic, sugar, salt and vinegar to taste. Stew for another 7 minutes, then the caviar is ready. This recipe is suitable for winter preparations: after removing from the fire, the caviar can be put into half-liter jars, sterilize for 15-20 minutes and close with hermetic lids. This recipe for eggplant is available and simple to perform, so it is extremely popular with housewives.

The next way of cooking these vegetables is stuffing them. Aubergines are washed, cut along and a teaspoon is removed from them seeds. For five minutes, the vegetables are dropped into boiling water, taken out with a noisy knead, and allowed to drain. Eggplants are stuffed with minced meat - for this purpose, for example, fried mushrooms, stewed with onion carrots, ground meat. Vegetables are laid on a baking sheet, poured with sour cream or greased with mayonnaise and baked for about an hour. Eggplant dishes stuffed with various mixtures are very tasty, in addition, baking allows you to preserve the beneficial properties of the eggplant flesh. Stuffed eggplants can and can be preserved: they are filled with a mixture of fried carrots and onions with garlic, white roots, greens and salt (to taste). Pre-cook the vegetables in salt water for about half an hour, then fill with vegetable filling and bandage across the thread. They should be densely packed in jars, pouring pounded garlic and salt. Top with sterilized sunflower oil and put oppression. It is stored only in the cellar. Eggplant dishes intended for storage at room temperature must be sterilized.

Very tasty and useful traditional Greek dish - eggplant moussaka. For its preparation, two small carrots, onions and one Bulgarian pepper are ground, fried in oil. Eggplants cut into rings (four pieces) are fried from two sides. After this, take the fire-resistant dishes and spread the vegetables in layers, pouring a mixture of onion, carrot and pepper and salt to taste. From above everything is poured with eggs, whipped with mayonnaise (two eggs, two tablespoons of mayonnaise), and sprinkled with grated cheese. Musaka baked in the oven for about half an hour at a temperature of 150 degrees.

Recipes of dishes from aubergines are great, and it is not possible to describe them all in one article. Among them - and familiar and rather exotic: eggplant rolls with avocado, eggplant with fish, with lamb or beans, and even lean eggplant sushi with Bulgarian pepper! A little secret: to avoid aplasty dishes, cut vegetables should be pre-poured with salt and rinsed before cooking. You can just dunk them for a while in salt water.