Eggplants with garlic

Vegetables of longevity are considered aubergines in the East. The high content of potassium salts makes them useful for people suffering from heart and vascular diseases. They should be included in the diet of those who have problems with the kidneys, liver and gastrointestinal tract. This vegetable is necessary for the elderly. Therefore, simple recipes that describe how to cook eggplant with garlic are relevant for them.

Eggplants are recommended (due to the ability to break down fats) to include in weight loss diets, as well as to prevent the risk of plaque formation inside the vessels. With the regular use of eggplant, the salt and acid-base balances normalize. Eggplant diets contribute to improving metabolic processes. Prepare Eggplants with garlic, fish or oyster sauce. They are fried, included in cold and hot snacks, in sauces to meat and fish dishes.

Recipe 1

Delicious and healthy aubergines with garlic can be prepared in oyster sauce. Ingredients:

• 4 eggplants cut in half along and cut into plastics a little thicker than 2 cm;
• 3 tablespoons tablespoons garlic powder;
• 1 glass of water;
• 5 teaspoons of tea sugar;
• 1 tablespoon crushed red pepper;
• 1 teaspoon cornstarch;
• 2 tablespoons oyster sauce;
• 2 tablespoons sauce light soy sauce;
• 2 tablespoons rapeseed oil.

In the saucepan, heat the oil. Lay the eggplants and stew until soft, minutes. 4. Pour water, put the red pepper, garlic. Cover with a lid and boil over low heat until water is absorbed. Mix the sugar, cornstarch, soya and oyster sauces in a bowl (until the sugar dissolves). Pour into eggplant, they should be evenly covered. Brew until thick.

Recipe 2

Eggplants in garlic sauce turn out to be sharp, because of the chili sauce. Stewed aubergines with garlic can be prepared from products:

• 2 medium eggplants are cut into pieces (peel is not scraped);
• 2 teaspoons of chopped garlic;
• 1 teaspoon of chopped ginger;
• 1 onion, cut very finely;

For sauce:

• 5 teaspoons of black soy sauce dark;
• 4 teaspoons of light soy sauce;
• 1 tablespoon jasmine rice dining room;
• 1 teaspoonful of balsamic vinegar;
• 1 teaspoonful of red wine wine vinegar;
• 1 tablespoon sherry dry;
• 1/3 cup chicken broth;
• ½ tablespoon of tea sugar;
• ½ cup of minced pork;
• A pinch of pepper;
• a pinch of salt;
• 1 tablespoon table vegetable (any) oil;
• 1 tablespoon chile sauce;
• 1 teaspoon cornstarch mixed with 1 teaspoon of tea water.

In the saucepan prepare the sauce: in oil for about 3 minutes, roast the minced pork and rice. Pour the chicken broth and stew for 5 minutes. Add soy sauce, balsamic vinegar, wine and continue to simmer for another 2 minutes. 2. Season with sugar, pepper, salt and chili sauce. Stir and starch slowly mixed with water. Leave on low heat until the first signs of boiling appear.

Slices of eggplant are thrown into boiling water and cook for 2 minutes, taken out of the water, mixed with garlic, ginger and onions set aside minutes for 3, then put into sauce and stew in it eggplants until cooked.

Recipe 3

This simple recipe, which is used to prepare aubergines fried with garlic. It turns out a terrific garnish for meat or a main dish for vegetarians. Ingredients:

• 1 large eggplant, cut into cubes, (peel is not scraped);
• ½ of a purple bulb, cut into cubes;
• 6 cloves garlic, crushed with a knife;
• 3 red peppers (use whole with seeds);
• ¼ cup of water;
• 3 tablespoons of oil;
• ½ cup fresh basil;
• 2 tablespoons soy sauce;
• salt;

For sauce:

• 1 tablespoon of fish soup;
• 2 tablespoons oyster sauce;
• 1 teaspoon of brown sugar;
• 1 teaspoon cornstarch tea, mixed with 2 tablespoons of table water.

Prepare the sauce: mix all the ingredients, except cornstarch mixed with water. In a saucepan over medium heat, heat oil, add onions, half of garlic, pepper, and eggplant. Fry, stirring, crumple 5. Pour a portion of water, soy sauce and continue to simmer for 5 minutes (until tender eggplant). I add the rest of the water, the rest of the garlic and the cooked sauce. Boil, stirring, pour the starch suspension in water, season with salt. The sauce should evenly thicken. Finished dish sprinkled with fresh basil, served with eggplant with garlic to rice jasmine.