Eggplants in Greek: recipe

Eggplant - a versatile vegetable, from which you can make and various salads, and snacks, and even casseroles. In this article, we will present you several recipes for simple and affordable dishes, the basis of which is the aforementioned product.

Eggplants in Greek, moussaka and manzana - such tasty and spicy snacks can be done by almost everyone. But this is for this you will have to stock up not only with patience, but with all the necessary components. Which ones, we'll tell you later.

We make classic eggplants in Greek

Presented recipe is ideal for lovers of vegetables. The way to prepare a tasty snack of eggplant with greens and vegetables is available both at home and in nature.

To make eggplants in Greek is desirable in the harvest season. Only so you can save and prepare a juicy snack without spending a lot of money.

Using a young eggplant and fleshy tomatoes, you will definitely get a juicy and satisfying dish. You can serve it to the table both as a basic dinner, and as a side dish or snack.

So how are the eggplants prepared in Greek? Recipes for this dish may involve the use of different components. However, the classic method of preparing it requires the use of:

• Eggplant of young average size - 2 pcs .;
• Bulbs of sweet large - one head;
• Tomatoes fleshy large - 3 pcs .;
• Olive oil without flavor - apply to your liking;
• White wheat flour - 1/3 cup;
• Salt of sea, black pepper - use to your liking;
• Greens fresh - apply at your discretion.

Vegetable processing

Before making eggplants in Greek, all the vegetables that were listed above should be carefully processed.

Young eggplants are thoroughly washed, cut into circles with a thickness of about 5 mm, and then put in a bowl and generously seasoned with salt. In this form, the product is left for 10-20 minutes, after which it is thoroughly washed and dried. This is done so that the eggplants lose their inherent bitterness, become more delicious and tender.

As for bulbs and large tomatoes, they are also washed and shredded in small cubes.

Heat treatment process

You can prepare this snack in many ways. Some cooks prefer to bake vegetables in the oven, but we decided to fry them in a frying pan. To do this, a sauté with olive oil is strongly heated, and then alternately lay out the eggplant circles. To vegetables are evenly fried and become as mouth-watering, they are recommended to pre-roll in wheat flour.

As soon as the eggplants are browned, they are taken out and placed on a large plate. At this time in a frying pan with the rest of the oil spread onions and fry it to transparency. Next to it, crushed tomatoes are added and immediately put the fire at the minimum value. In this form, the vegetables should be stewed for about 10 minutes, until the sauce has the consistency it needs. It can be thick or liquid (according to your desire).

In the process of extinguishing the products, pepper, salt and other spices are added to them.

How to bring to dinner?

To serve this dish to the table, fried eggplants are laid out on a flat plate (in 1 or 2 layers), and tomato sauce with fried onions is placed on top. In the end, all the ingredients are sprinkled with plenty of fresh greens. In this form, a delicious Greek snack is presented to the table along with a slice of bread.

Moussaka in Greek with eggplant: a recipe for cooking

Musaka is a traditional dish of the people of the Middle East and the Balkans. It consists of several layers: eggplant, lamb, tomatoes and béchamel sauce. Also, potatoes, zucchini and mushrooms are often added to moussaka.

In the Arab countries, this dish is served to the table in the form of a cold snack. However, you can use it as a full dinner.

What products should you stock up, so that you get a delicious and juicy mousaka in Greek with eggplant? The recipe for this Mediterranean dish requires the use of:

• Potatoes of medium size - 3 pcs .;
• Eggplant of young not very large - 2 pieces;
• Lamb meat (can be used and beef) - 300 g;
• Tomatoes fleshy - 1 pc. (Can be replaced with 2 large spoons of tomato paste);
• Cheese hard - 200 g;
• Red sweet pepper (Bulgarian) - 1 piece;
• Onion - 1 pc. In minced meat and as much for pouring;
• Mix of fresh greens - apply to your liking (mint, parsley, oregano and others);
• Sauce "Beshamel" finished - 400 ml;
• Olive oil without flavor - optional;
• Sea salt, pepper fragrant and other spices - apply to your liking.

Preparing the components

How does the moussaka cook in Greek with eggplant? To begin with, treat all the vegetables. Eggplants are thoroughly washed and cut into circles with a thickness of 10 mm. Further they are sprinkled with salt, left aside for 20 minutes, thoroughly washed and dried.

In addition to the eggplant, other components are subjected to careful processing. Potatoes are peeled and cut into thin circles (no more than 5 mm). The bulbs are freed from the husk and shredded in cubes. As for the sweet pepper, seeds and stems are removed from it, and then cut into small pieces.

Also separately prepared and ram's stuffing. It is salted, peppered, add gruel from onions and hampered well.

Fry ingredients

How to cook baked eggplants in Greek? First you need to fry all the ingredients. To do this, strongly heat the frying pan with vegetable oil, and then spread into it a circle of potatoes. After sprinkling them with a small amount of salt, vegetables are fried from two sides to redness. Next, the circles are carefully removed and placed in a deep, heat-resistant mold as the first layer.

After processing the potatoes in the same pan, place onions and fry it until it is transparent. Then add the pepper to it and cook for about 5 minutes. In the end, the lard is laid out with mutton forcemeat and chopped tomatoes (tomato paste).

After mixing the ingredients, they are salted and peppered, then stewed under the lid for about ¼ hour. Further to the ingredients, fresh herbs are added and spread over the potatoes.

After laying out two layers of moussaka in the heat-resistant form, one should begin to prepare the third. As it will serve eggplant. They are fried on both sides in a frying pan, and then spread over the main dish.

Baking process and feeding to the table

How is the casserole prepared? Eggplant in Greek is poured with Béchamel sauce, sprinkled with grated cheese and immediately sent to the oven. At a temperature of 200 degrees, the dish is cooked for about 50 minutes.

After this time, the moussaka is removed and left at room temperature for 20-40 minutes. Next, the Greek dish is cut and presented to family members along with a slice of bread.

We make a tasty stuffed dish "Manzany"

"Manzans" - stuffed eggplants in Greek. Preparing this dish is easy and simple. At the exit you will get a very tasty and savory snack, which you can safely serve even to a festive feast.

So how do "Manzans"? Stuffed aubergines in Greek require the use of the following products:

• Eggplant large - 3 pcs .;
• Carrots fresh juicy - 3 large pcs .;
• Garlic - 3 denticles;
• Parsley or dill - at your discretion;
• Drinking water - 1 l (for brine);
• Vegetable oil - at the discretion;
• Common salt - 1 large spoon (for brine);
• Spices and seasonings of different - at the discretion (for brine);
• Bay leaves - 3 pcs. (For brine);
• Pepper peas - 4 pcs. (For brine).

Processing ingredients

Before making stuffed eggplants in Greek, the main vegetable should be thoroughly washed, and then pierced with a toothpick in several places. Then they put them in deep dishes, pour water and salt.

After bringing the liquid to a boil, the eggplant is cooked for about five minutes. Then they put them in a colander, make an incision along, but not to the end, and put under oppression. In this form, the vegetables are kept until they lose all moisture. In the meantime, other products are being processed.

Carrots are cleaned and rubbed on a Korean grater. Parsley and garlic finely chopped with a knife, and then mixed with carrots.

Form the dish and serve it to the table

After the aubergines are deprived of all moisture, they are taken out from under the yoke, a little salt inside and stuffed with a previously prepared vegetable mix. Further they are added an enamel saucepan and poured cold boiled brine, which is made from the above components.

In this form, the dish is left in a warm, but not hot place for two or three days. During this time, it should get a bit sour.

After a while, the ready eggplants are dipped in a red-hot vegetable oil and immediately spread into small sterilized jars. At the same time the vegetables are tamped a little, but do not crumple.

Adding oil to the neck, the containers are rolled with boiled lids. In this form, they are left at room temperature for 1 or 2 days. At the end of this time, a delicious and aromatic snack is taken to the storeroom or the basement. You can consume it in 1-2 weeks. Though some mistresses prefer to keep such yummy before the onset of the winter season.

To eat stuffed eggplants in Greek follows in a cold form together with a slice of bread. By the way, some cooks add such a snack to various goulash and even soups.

Let's sum up the results

Now you know how you can use such a delicious and fleshy vegetable, like eggplant. In addition to the described recipes, this product is also used for making other snacks and dishes. For example, eggplant caviar is very delicious. For its preparation, vegetables are ground in a meat grinder and boiled on a plate with the addition of various spices.