Table of contents:

Eggplant Recipes
Eggplant Recipes

Video: Eggplant Recipes

Video: Eggplant Recipes
Video: 5 Recipes That Will Change Your Mind About Eggplant 2023, December

Read the previous part: Eggplant preferences, a little agricultural technology

Cooking tricks


I bring to your attention a few simple and at the same time very tasty eggplant recipes. Try it and you won't regret it.


eggplants Cut eggplants lengthwise into four parts. Then rub with salt and fry on both sides in vegetable oil. Serve hot, sprinkle with finely chopped garlic and sprinkle with ketchup.

Ratatouille (one of the main dishes of French cuisine)

Cut 5 tomatoes into slices, 4 medium eggplants cut into cubes about 2 cm thick, finely chop 3 onions and simmer in oil in the usual way, add chopped eggplants and tomatoes, put bay leaves, spices (black pepper, basil, marjoram), salt. Cover the pan and simmer the mixture over low heat for about half an hour. Then add the chopped clove of garlic and keep the pan on the fire for another 5 minutes. Remove the bay leaf from the finished dish.

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Eggplants in a pot

Cut eggplants (200 g) and tomatoes (200 g) into slices, salt, roll in flour and fry in vegetable oil. Finely chop carrots (100 g) and onions (100 g) and sauté in vegetable oil for 2 minutes. Mix all vegetables, place in a pot, add water, salt, cover or foil and simmer in the oven for 20 minutes. When serving, add two to three cloves of mashed garlic and chopped parsley to each pot.

Eggplants stuffed with rice and vegetables

Cut eggplants (1 kg) lengthwise on one side and remove some of the pulp. Finely chop the Bulgarian pepper (200 g) and onions (100 g). Chop the pulp taken out of the eggplant, sauté it together with chopped bell pepper and onions in vegetable oil. Rinse one glass of rice and boil until tender, then mix with browned vegetables and salt. Fill the eggplants with the resulting mass, place them on a baking sheet, pour over sour cream and bake in the oven.

Eggplants stuffed with meat

Cut the small eggplants lengthwise into halves, use a spoon to take out a part of the pulp from the halves, so that the halves are "boats". Finely chop the removed pulp, mix with minced meat, finely chopped onions, chopped parsley and basil. Fill the eggplant halves with the prepared filling and bake them in the oven, decorate with tomato slices on top or sprinkle with grated cheese, or simply pour over sour cream. There should be equal amounts of meat and vegetables in the eggplant filling, salt - to taste.