Tasty and healthy dishes: aubergine recipe

Eggplants are a favorite gourmet vegetable, which is rich in vitamins, besides it has a specific flavor and rich taste. It is added to various dishes: soups, sauces, roasts. This vegetable is stuffed, it is prepared from it casseroles and original snacks. Often to taste it resembles mushrooms, thanks to which and has a special popularity in various cuisines of the world.

The recipe for aubergines stewed can be roughly as follows. 3 large fetuses are washed, peeled from them, they are cut into small cubes. 4 fresh tomatoes are crushed. A large bulb is shredded. In the pan, where the vegetable oil was heated, the layers are laid vegetables. After a few minutes, several spoons of water are poured into the dish, salt and spices are put, it is covered with a lid and stewed for 15 minutes. After that, 200 grams of sour cream is put in the pan, the mass is mixed and left for another 10 minutes. This recipe for aubergines is simple enough, and as a result you get a hearty and tasty second course or a full dinner.

Use this vegetable in sauces and soups. So, a stew of eggplant can be done in the following way. Small bulb is cleaned and finely chopped, fried in a frying pan. Add carrots and peppers cut into straws. Vegetables for a while are left on fire. Eggplants are peeled, cut into cubes and put to the rest of the ingredients. Further in the stew are added pieces of fresh tomato, the dish is salted and peppered. The vegetable mixture is stewed until cooked. This dish can be served either separately or as a garnish for meat.

The recipe for aubergines cooked with champignons is as follows. 3-4 large vegetables are cut into cubes 1.5-2 cm. 2 raw eggs are beaten in a mixer, poured out to eggplant, then the resulting mixture is put in a plastic bag for a couple of hours in the refrigerator. The peeled bulb is shredded and fried in a frying pan. Champignons (300-350 grams) are cut by pieces (slightly less than eggplants), put on a hot pan. After the mushrooms get golden color, they are laid out to the onions. Eggplants are also fried. All vegetables are mixed, sour cream (100 grams) with a few spoons of boiled water is poured in. The dish is salted, sprinkled with lemon juice. Such a recipe for eggplant is interesting because this vegetable absorbs the palatability and aromas of other ingredients, therefore it is difficult to determine what exactly a dish consists of.

The following dish can be eaten either hot or cold. Aubergine casserole is very nutritious and will bring a variety in the daily menu.

For this, the chopped onion is fried with chunks of peeled eggplants until golden. In a deep form of laid vegetables, smeared with tomato paste and sour cream. Next comes the next layer of vegetables.

Above, the dish is sprinkled with breadcrumbs and grated cheese. The form is put in a preheated oven. After 20-30 minutes you can get the casserole. The dish is served on the table with a salad.