Eggplant - very useful and a lot of favorite products. Cooking can be a variety of ways: eggplant fried, stewed, boiled, baked. They are good in the composition of vegetable salads and stews.
Very tasty marinated eggplant, which are suitable for long-term storage. All cuisines of the world, there are recipes in which the main ingredient is eggplant. They differ not only the composition but also the methods of pretreatment of eggplant, as well as the method and degree narezki.Takaya popularity is due to the unique taste of the vegetable and its ability to be combined with many products - all kinds of meats, cheeses, vegetables and spices.
In Russia, the eggplant was brought from the East in the 17th century and quickly took root first in the southern regions, where they fell in love and learned to cook. Created at the time the recipes are relevant today. There are a variety of eggplant varieties, differing in shape and color: There are spherical, pear-shaped and oval vegetables blue, purple, yellow, white and even striped. Few people know that the eggplant is actually a berry. It is believed that the best use for the preparation of the young medium-sized fruit. They have little seeds, thin peel and virtually no bitter taste.
More mature eggplant is also suitable for human consumption, but they should be pre-cleaned, cut into slices and cover with salt for a while, then add water and rinse well. You can not use perespevshie fruits, as they high content of corned beef, causing poisoning.
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How useful eggplant
Many years of culinary experience and research have shown the benefit of eggplant to the human body. They contain fiber, protein, sugar, a number of vitamins and minerals, which have a therapeutic effect yet. Due to the low energy content (only 24 calories) eggplant considered a dietary product, and can be used in the diet of people who are watching their weight.
They contain substances that break down fats, so these vegetables recommended for atherosclerosis. The high content of potassium has beneficial effects on the heart and regulates water and salt balance in the body. This allows you to recommend the regular consumption of eggplant elderly and people suffering from heart disease, edema, and patients with stomach and intestinal diseases. They are useful for gout, constipation, as well as diseases of the liver and gallbladder, as it improves the separation of bile.
The eggplant many other essential body minerals iron, magnesium, sodium, iodine, fluorine, phosphorus and copper, which promotes hematopoiesis. The fruits contain high amounts of B vitamins, which regulate the nervous system and help fight insomnia and depression. In addition, it contains vitamin C, which increases the immunity, vitamins A, E and PP. Juice eggplant has an antiseptic effect and in folk medicine has been used successfully for the treatment of pustular skin diseases.
Healers mark another important property of eggplant - the ability to neutralize the effect of certain poisons. For example, when alcohol intoxication, poisoning, mushrooms and berries are recommended to drink a decoction of green fruit cups. There are recipes for remedies for toothache and treat gum disease. Therefore, traditional medicine recommends not to throw a cup of eggplant and dry them and store.
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Marinating is happening with acid, which prevents the growth of microorganisms. Usually used for pickling of vegetables, mushrooms, fruits, meat, fish. For the preparation of pickled vegetables using fill, which is composed of sugar, salt, vegetable oil can be. If the products are prepared for long-term storage (preparations for the winter), the required additional conditions to prevent the development of mold in them and yeast. In this case, the salt is added in a specific concentration is used pasteurization or sterilization dense capping to avoid access of air and subsequent storage at a temperature of not higher than 4 C.
For marinating important filling, which can be prepared in advance and stored in a glass container, using as needed. Recipes different fills of salt, acid concentration and sea, as well as a combination of sugar and spices. For example, to prepare the usual pickle fill need:
Water - 10 liters.
Green dill - approximately 100 grams
Root or leaves of horseradish - 40-50, the
Fennel seeds - 1 hour. L.
Celery leaves and parsley - 50 g
Bay leaves - 5-6 pieces.
Garlic - '40
Cayenne pepper and tarragon red - for '15
Salt and sugar - 500 g
Vinegar to 80% - 400 g
All spice one has to be washed and cut into pieces no larger than 1 cm. In the water poured salt and sugar, which is boiled for 10-15 minutes, after which vinegar and spices are added and then the pot covered with a lid and pushing day. During this time, a saturated solution is obtained, which is filtered, heated to 70 C and poured into the dish sealed for storage.
Most often used for pickling vinegar with different concentrations. But there are recipes for marinades, which uses wine, apple vinegar or a regular table, infused with herbs. Recommended pickled vegetables to fill the top with a thin layer of vegetable oil, preferably olive. It protects against the formation of mold.
Marinating can not only keep the vegetables for a long time, but also gives them a unique, full-bodied taste.
Eggplant can be attributed to the category of products whose taste is changing beyond recognition in pickled form they resemble mushrooms
. But at the same time retain all its useful properties.
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Eggplant marinated noodles
Marinated eggplant before cooking is usually boiled or fried. There are recipes that are suitable for winter preparations, as well as for everyday use. Here's one:
Eggplant cold appetizer
Cook it simply, quickly and turns out very tasty. Snack for a long time can be stored in the refrigerator. For the preparation of this dish will need:
3 young eggplants.
Carrots, onion 1 piece.
1 head of garlic.
2 tbsp. l. salt.
4 tbsp. l. vinegar (apple or 9% of table).
Vegetable oil, herbs and spices.
Cut eggplant slices (in the skin) with a thickness of 1-2 cm and lightly fry in a large amount of vegetable oil. We shift them into the cup. Garlic clean, onion and bell pepper cut large carrots cut into strips. Mix the vegetables and fry until tender in butter. Then add them to the eggplant with chopped herbs, salt and pour all the vinegar. We mix well and leave overnight in a cool place. Appetizer ready.
Here are more pickled eggplant recipes that do not require a mandatory preservation and ready for use within a few hours after cooking.
Stuffed eggplant with vegetables
They have a spicy pungent taste, they can be used as an appetizer or as a side dish to meat dishes.
To prepare the stuffed eggplant, we need the following products:
Mid-size eggplants - 6 pieces.
Bulgarian peppers, tomatoes - 2 pcs.
Carrots - 3 pieces.
Onions - 1 pc.
Garlic - 3 cloves
Vinegar - 9% 6 tablespoons. spoons
Vegetable oil - 2 tbsp. l.
Salt, sugar, spices, taste
Eggplants should first boil slightly. To do this, we pour into the pot 3 liters of water, bring to a boil, add 3 tbsp. l. vinegar and 1 hour. L. salts and sugars. To this solution omit the eggplant and cook them on a low heat for 15 minutes. Ready eggplant can determine the match - it should be easy to pierce the fruit. But do not digest vegetables. We get the eggplant, give them cool, make shallow cuts on the sides and leave a small load for 30-40 minutes.
At this time, peel onions, garlic, carrots and pepper cleanse. Garlic and carrot rub on a fine grater, chop the onion rings. Bulgarian peppers and tomatoes cut into cubes, herbs milled. Mix all the vegetables and dressed with 1 ch. L. vinegar, 1 tbsp. l. oils with added salt, sugar and spices to taste. The resulting mixture was stirred well.
Prepare the marinade: Mix 2 tablespoons. l. boiled water, vegetable oil and vinegar with addition of 0, 5 h. l. salts, sugars and black pepper to taste. Triturate to homogeneity. Farshiruem eggplant mixed vegetables, tightly laid in a bowl and pour the marinade. Leave for 2-3 hours in a cool place, and you can bring to the table, sprinkle with herbs.
Heh aubergine or eggplant in Korean
Recipes heh differ slightly. The following is one of them, repeatedly tried to practice and having a lot of positive feedback.
2 medium eggplants.
1 pc. carrot and red bell pepper.
2 medium onions.
2 cloves of garlic.
1 tbsp. l. 9% vinegar.
Vegetable oil, salt.
Eggplant cut into strips, add 1 tbsp. l. salt, stir and leave hours 8. Then squeeze the eggplant well and fry with vegetable oil. Peeled vegetables cut - half rings onion, carrot and pepper - julienne, parsley finely chopped. Add them to the eggplants, add the vinegar and mix. Add the garlic and salt to taste, once again stir thoroughly and leave in the refrigerator for a day. You can add spices for carrots in Korean.
The suggested recipes are universal, because the ingredients can be varied to vary the composition of spices and do not necessarily stick to the exact proportions. The taste of this does not change much.
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Delicious eggplants in winter
The recipes for pickling eggplants in winter is not much different from the recipes for quick cooking. The main feature of the winter preparations - is sterilized jars and lids roll up tight. In this case the products are not exposed to damage and can be stored for a long time. Pickled eggplant recipes abound. Here are some of them.
Eggplant Salad with onions
Thus prepared eggplant tastes like marinated mushrooms.
Eggplant - 2, 5 kg ..
Onions - 1 kg.
Vegetable oil - 0.5 liters.
Sol - 0, 5 kg.
Vinegar 6% to marinate onions.
Washed eggplant cut into cubes. Boil 5 liters of water and cook the brine, which fill the prepared eggplant, giving them a load and leave for 2 hours. Cut onion half rings and 2 hours to marinate in vinegar 6%. Then rinse the eggplant with salt and squeeze well.
In a deep frying pan slightly warmed all the oil and drop it off. Fry the eggplant should be on low heat for about 20 minutes until tender. Pickled onions overcome and in the end add to the eggplant, stir and remove from heat and put on banks. Sterilize 15 minutes, then quickly roll covers, turn, wrap and keep banks well before full cooling. Then, move to a cool place for storage.
Eggplant with a twinkle
It turns out quite savory. Ingredients:
Eggplant - 5 kg.
Garlic - 300 grams
Vegetable oil - 500 ml
Bulgarian red pepper - 1, 5 kg.
Bitter pepper - 1-2 pieces.
Vinegar 9% - 1 cup.
Garlic, bell peppers and bitter in a meat grinder to grind the resulting mixture and pour the vinegar, add 2 tbsp. l. salt and 2 tbsp. sunflower oil, mix well. Eggplant cut into slices the thickness of 1-1, 5 cm, sprinkle with salt. After 30 minutes, squeeze and fry in oil until golden brown, combine with spicy mixture, mix and expanded in liter jars. Sterilize 40 minutes, roll covers and turn.
Baked Eggplant Caviar
For the preparation needed:
Vegetables baked in the oven or on the grill, pre-pierced in some places. In the process of roasting the fruit it is necessary to turn and check on the softness. Cooled vegetables peeled and put in a hot prepared half-liter cans (1, 5 cm below the edge of the banks). Add 1 hour. L. salt and 1, 5, Art. l. 6% vinegar. The filled cans cover and put in a pot heated to 60 ° C with water, bring to a boil and sterilize 60 minutes.
Then banks roll covers. The resulting semi-finished product is used for cooking eggs. To this end, vegetables are placed on a plate, knife crushed, add finely chopped onion, pepper and sunflower oil.
All the proposed recipes simple, affordable and worthy of attention.