What can you cook from aubergine: simple and delicious recipes, blanks for the winter

Eggplant is an original and spicy version of blanks for the winter. Their canning becomes actual at the end of summer, when there are already a lot of them and the price falls. Billets from them are very delicious and useful. Let's see what can be cooked from aubergine. There are so many ways, choose those that you will like. However, there are many dishes and in addition to blanks. We want to talk about the most popular among housewives within the framework of the article.

Eggplants "like mushrooms"

This is a wonderful harvest for the winter. It can be safely put even on a festive table. For the preparation, let's take (at the output, five liters can be obtained):

1. Eggplants - 5-6 kg.
2. Dill - 350 grams.
3. Garlic - 300 grams.
4. Vegetable oil - 300 ml.

For the brine you will need:

1. Vinegar 9% - 250 ml.
2. Salt - 4 tablespoons.
3. Water is three liters.

Eggplants cut into cubes. We collect the water in a pan, add salt, vinegar, bring it to a boil. Aubergines are cooked in hotel portions, each for three minutes from the moment they begin to boil.

Pour the metal caps for preservation with boiling water. Chop the garlic, dill. Add them to eggplant and dress with vegetable oil. Thoroughly mix the salad and put it into sterile liter cans. Cover them with lids and sterilize in a large saucepan for twenty minutes. After that our eggplants "like mushrooms" can be rolled. Do not forget to put the cans under the blanket until it cools down completely.

How to cook lecho?

We also want to offer you a lecho of eggplant and tomato. It is prepared very quickly, and the taste is very good.

Take for cooking:

1. Bulgarian pepper - 0,5 kg.
2. Tomatoes - 2 kg.
3. Eggplants - 2 kg.
4. Sugar is a half cup.
5. Vegetable oil - one glass.
6. Salt to taste.
7. Pepper spicy - 2 pcs.
8. Dill, garlic, vinegar.

So, let's start preparing lecho from eggplant. We will do this in the cauldron. Put the tomatoes twisted in the meat grinder. Add salt, sugar and vegetable oil. Let's boil for two minutes.

Sharp and Bulgarian pepper chopped and sent to tomatoes for a couple of minutes.

Eggplants, too, cut into cubes and put in a cauldron. And do not forget to add garlic. Stew it all you need within twenty minutes after boiling. Then add the crushed dill. You can take a big bunch. We'll cook another couple of minutes and turn off the fire. Our aubergines with peppers and tomatoes are ready. It is possible to safely lay it safely in cans (sterile) and roll them up. Turning the container down the lid, wrap the blanket and wait until it cools.

It's so easy and quick to prepare eggplants for the winter. Recipes for cooking are different: some are very intricate, requiring a lot of time, and there are, as they say, quick options, because there is not always an opportunity to bother with cooking for a long time. This recipe is good at speed of execution, and the result turns out remarkable.

"Teschin tongue" from aubergines

Oh, this recipe is probably heard by everyone. Eggplants in this case turn out to be sharp and good as a snack both for each day and for a festive table.

We are stocked with such ingredients:

1. Tomatoes - ten pieces.
2. Eggplants - 4 kg.
3. Bulgarian pepper - ten pieces.
4. Hot pepper - five pieces.
5. Garlic-five heads.
6. Sugar is one glass.
7. Salt - two tablespoons.

To make a salad, we need a very large saucepan - ten liters.

Eggplants will be washed and cut into circles. We put them in a large container, properly salted and left for half an hour. Then carefully rinse, that all bitterness has left.

Sharp and sweet pepper wash, clean, remove the seeds. Tomatoes we need to peel. For this we will fill them with boiling water for a couple of minutes. Then add water and add cold water. Now the skin is easily removed.

Next, you need to grind tomato and pepper in a meat grinder. Our aubergines are a snack with garlic. They should be sharp, so do not forget about this vegetable, it should also be twisted. In the resulting mixture, add vegetable oil, salt, sugar and vinegar. This we got a marinade. We'll save them our blue ones and we'll put them out for thirty minutes.

Do not forget that you need to prepare banks in advance. Wash them and sterilize them with lids.

We will decompose the ready-made salad into them and roll them up. That's ready to "teschin tongue" of eggplant.

Variety of recipes

It would be unfair to say that blue is good only as a blank. This is completely wrong. We have already told how to roll eggplants for the winter. Recipes of cooking with them for every day are no less interesting. They can be fried, boiled, stewed, even added to soups. There are very simple, simple recipes, and there are very interesting, original dishes using these gifts of the garden.

Stewed Eggplant

Stewed aubergines with zucchini are good for their versatility. They can be cooked in a multi-machine or on a stove. Moreover, the dish can be served both cold and hot.

Put the frying pan on the fire, pour olive oil into it. We put finely chopped garlic, parsley, onions. Lightly fry. Zucchini and eggplant washed, peeled and cut into cubes. We'll send them to the frying pan. Fry for five minutes. Then add the finely chopped tomatoes without the skin. All this should be faded for about half an hour (the eggplant and zucchini should become very soft).

Eggplants in French

What can you cook from aubergine, so that time does not take too much, and get something of interest on the way out? We want to talk about a wonderful recipe. Cooked on it, the food is delicious. In fact, this is a light summer recipe that does not require much effort. Eggplants with peppers and garlic in French are good both on their own, and as a side dish for pasta, meat, potatoes or boiled rice.

To prepare six servings, take:

1. Salad pepper - six pieces.
2. Eggplants - three pieces.
3. Garlic - four cloves.
4. Vegetable oil, basil, oregano, marjoram, parsley, salt.

Pepper and eggplants are cut into cubes, chopped garlic, and peppercorns are sown large. We pour oil into the pan, put all the ingredients in it, add spices. Cover it with a lid and put it on a small fire for fifteen minutes. Then a little salting and still protushim five minutes. Serve on the table in a cold form.

To prepare this dish, we recommend using a multi-colored pepper. Then your dish will turn out not only very tasty, but bright and beautiful.

Stuffed Eggplant

And let's think: what can you cook from aubergine very special and unusual? In this case, we have a recipe for stuffed blue.

This is actually a very simple and tasty dish, which can be cooked with meat filling, with vegetables, and with cheese. So the recipe will suit both convinced vegetarians, and those who like to eat well. It can be served both as an independent treat, and with a side dish. We will prepare dietary blue with ricotta.

Products:

1. Eggplant - one.
2. Olive oil - for frying.
3. Sauce (tomato juice) - 0.5 liters.
4. Spices and condiments (salt, nutmeg, pepper) 0 at the discretion of the hostess.
5. Parmesan.

Filling:

1. Ricotta - 250 g.
2. Bran oatmeal - 1 glass.
3. Egg.
4. Spices (garlic, basil fresh, pepper fragrant and black, salt).

Eggplant wash and cut into thin slices. Salt and let them lie down. And for yourselves we will prepare the filling. Ricotta (packs enough) you need to stretch and put in a bowl to oat bran (glass), drive an egg. You can use spices. Then the dish will get a delicious aroma. You can, for example, add spices, spinach leaves, dried tomatoes, olives.

In the classic Italian recipe, ricotta is mixed with bread crumbs, but we advise you to use bran. Slices of eggplant should be powdered with ground pepper. Then, heating the frying pan, in olive oil fry them until golden brown. Next, pull out and dry on a paper towel so that excess fat is gone.

Mix tomato juice with pepper, salt, nutmeg and pour into heat-resistant dishes. Then start stuffing the eggplant. We take a slice and put a stuffing on it, and then turn off in the form of a roll. And put in a heat-resistant saucepan with a seam down, so that during cooking it does not open. Try to lay the stuffed eggplants very tightly. Each roll is recommended to be topped with a sauce. Now the saucepan can be put in a preheated oven. Prepare the dish will be at 180 degrees for about 10 minutes. The top layer of eggplant should get a golden brown color. Then from above you can sprinkle a dish of Parmesan and wait until it melts.

Of course, instead of ricotta, you can take another soft cheese. For example, feta, Adyghe or brynza.

We continue to experiment on the topic: "Eggplant recipes: quickly and deliciously cook at home." We offer, so to speak, a basis, and you can already experiment and do something new.

Ratatouille: ingredients

Reflecting on what can be cooked from eggplant, we remembered the Ratatouille.

Ingredients:

1. Young courgettes or zucchini - 2 pcs.
2. Eggplant - 2 pcs.
3. Tomatoes - 5 pieces.
4. Red hot pepper - to taste.
5. Green parsley, garlic, olive oil, salt, pepper.

Preparation of Ratatouille

Preparation begins with slicing vegetables. Eggplant, zucchini and tomatoes to wash and cut into slices. Blue should be sprinkled with salt and allowed to lie down for a bit to get bitter.

Next, prepare the tomato sauce. Pepper will be washed and cleaned of seeds, cut into small cubes. Onions are also cleaned and chopped. But with tomatoes, it is first necessary to remove the skin by pouring boiling water, and then grind with a blender.

In a frying pan heated on fire, put onions, salt and fry until soft. Add the pepper and fry for another five minutes. We pour the same tomato mass. Let's salivate, pepper and add a little sugar. Thoroughly mix. And continue to simmer on low heat, stirring occasionally. You can add parsley or basil greens.

Next, take the baking dish. Pour half of the resulting sauce. The rest we use when serving a ready meal. It is better to take a round shape. It will be more convenient to lay our vegetables with a spiral, alternating a circle of eggplant with a vegetable marrow and a tomato.

We cut the bitter pepper very finely. Parsley is washed and chopped together with garlic. All this is mixed and laid out on ratatouille, salt and add vegetable oil.

We close the form with parchment and send it to the oven to bake for an hour at a temperature of 180 degrees. After a while, we take out the form and put it to cool. Vegetables are served with the rest of the tomato sauce.

Pasta with eggplants

Considering simple recipes from eggplant, we want to suggest preparing pasta. For this we reserve the following products:

1. Pasta or spaghetti - 250 g.
2. Eggplants - two pieces.
3. Tomatoes - five pieces.
4. Onions are one piece.
5. Garlic - a pair of teeth.
6. Greenery of basil.
7. Vegetable oil.
8. Hot peppers.
9. Sugar, salt to taste.
10. Ground pepper.

Boil the pasta in salt water. Eggplants will be washed, cut into strips. Put them in a container, sprinkle with salt, and leave for half an hour. Then we'll rinse and dry it. Heat the frying pan and fry the slices until soft. A little salting.

Separately, prepare the sauce. To do this, wash and cut the tomatoes into cubes. Onions cut in the form of semirings. Garlic finely chopped. In a heated frying pan, let's put onion, lightly fry until golden, add tomatoes, salt, sugar. Stew for ten minutes on low heat, stirring occasionally.

We'll wash the basil greens, chop. Then put eggplants in a frying pan, mix and weed out another couple of minutes. In the end, add basil. That's ready pasta with eggplant.

Parmedzhano from eggplant

Of course, we did not consider all the telling how to make aubergines, recipes. Quickly and deliciously cook up dinner can any hostess, if he takes as a basis at least one of the options we proposed. In conclusion, we want to share with you one more original way of preparing the blue. And we will do the same.

We cut the eggplant rings, salted, leave for half an hour, then we wash and dry. Tomatoes we will clear and cut into cubes, the same we will make and with the Bulgarian pepper. Garlic finely chopped. In a frying pan roast onions in olive oil, add pepper, tomatoes. Stew it all until the evaporation of excess moisture. Add salt, pepper and sugar to taste.

Next we put garlic and greens. Another couple of minutes steamed and remove the frying pan from the fire.

We cut the loaf and crushed it with a blender. It turns out baby. Break the egg in a deep dish and add milk. Stir with a whisk. Each eggplant circle is first dipped in egg mass, and then in crumbs. Fry until soft in a frying pan.

Then cut into mozzarella circles. At the bottom of the baking tray, put the sauce, then put a piece of eggplant and cover with sauce again. Then sprinkle with grated hard cheese and cover with eggplant ring again. Top with mozzarella and sauce.

Forms for baking can be sent to the oven. Bake for no more than half an hour.

Instead of an afterword

In the framework of our article, we tried to show the variety of dishes from eggplant to dispel the prejudice that of them it is possible to cook only blanks for the winter or snacks. As you could see, there are so many fast, original and delicious treats. We hope that you will like one of our recipes. Have a nice appetite!