Baked eggplant - blue-violet yummy

On the shelves of stores all year round, you can easily find a beautiful vegetable with an oblong form of blue-violet color. In the past, eggplant was mainly used for frying. However, bake eggplant in the oven entirely - it's not only tastier, but also more useful. When they are fried in oil, they absorb a huge amount of carcinogens and other harmful substances. In the modern world there is a large amount of technology that is highly functional and allows you to get rid of harmful substances, while keeping the products useful and tasty. The development of technology has also brought an increase in the number of possible recipes. Zucchini, eggplant, baked in the oven, have long been popular. These dishes can be eaten without problems by people who are dieting, because both vegetables are low-calorie and have a set of all the substances necessary for the human body. The most popular today are eggplants, which are baked in the oven. Not surprising!

Baked eggplant is a delicious and healthy dish that is combined with so many products. It can be cooked even every day, and at the same time its taste will always be varied. And where there is diversity, there are new discoveries. The aubergines themselves are perfect for a balanced diet. They simultaneously provide the body with many useful substances. In the oven, the filling absorbs moisture, which comes out of the fruit, and therefore, it does not absorb oil or any other fats. Therefore, the dish can be not only low-calorie, but also very useful. Even the most inexperienced mistress of the baked eggplant will be excellent, because cooking this dish is easy. And you can open this vegetable on the other hand, just by changing the filling.

Before baking vegetables, you need to make the right preparation. To do this, do not need to make special efforts, enough to cut the fruits in half, salt them and leave for 20 minutes. After that, the eggplant should be washed with running water, and along with the washed juice, the bitterness of the vegetable will also be removed.

For baking, it is better to use small fruits that are uniformly colored, and their tails - in green. The peel in this case does not need to be removed. However, if you use overripe fruits, you need to get rid of the core. It can not be used, because in it in large quantities (this refers to overripe fruits) there is solanine, which is harmful to the human body. In order to make the baked aubergine, the filling must be brought to half-cooked before being sent to the oven. Most often for cooking this vegetable is only 30-40 minutes, this must be taken into account when choosing a filler. If meat or fish stuffing is used, then it must be cooked before baking longer. Baked eggplant is perfectly combined with sauces, especially with dairy. An additional flavor can be given with garlic. To do this, it's enough just to cut the eggplant's skin and stuff it with small denticles.