2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Eggplants and zucchini can be used to prepare a variety of easy dishes during the warm part of the year - a few vegetables, a little garlic and a grill pan and dinner is ready. However, if you want to do something different with eggplant, we offer you three recipes - salad, snack and eggplant soup.
The first is the salad - for it you need two eggplants, 4 tomatoes (preferably pink), nice hard cheese, olive oil, black pepper, salt. Cut the eggplant into cubes and drain it, then put it in a pan, pour plenty of olive oil, add salt and bake in the oven at about 200 degrees. Once the vegetables are soft, you can take them out.
Tomatoes are also cut into large cubes and mixed with the cooled eggplant, and to them is added the cheese that you have previously baked on a grill pan. Season with a little black pepper and, if desired, lemon juice or apple cider vinegar. Roasted peppers can also be added to the salad. Optionally you can add ½ tsp. roasted walnuts.
When it comes to eggplant, we can not fail to mention garlic - their flavors complement each other wonderfully. And in combination with tomato juice, things just fall into place. But let's not dream about the simple and well-known recipes. Our next suggestion is for a snack that naturally contains garlic - the amount depends on how much you like it:
Snack with eggplant and garlic
Necessary products: 3 eggplants, about 200 ml of strained yogurt and 100 ml of mayonnaise, garlic to taste, a few sprigs of parsley, salt, oil, walnuts
Method of preparation: Bake the aubergines well, then place in a bowl with a lid to stew and soften. When cooled, the vegetables are peeled and finely chopped. Add mayonnaise and yogurt, chopped parsley, garlic and spices. Stir well and then add the walnuts - chopped into larger pieces.
If you do not want to feel pieces of eggplant, you can make the snack in a blender.
For the soup you will need mainly eggplant - 3 pcs., About 800 g of tomatoes and garlic - at least 4 cloves, 2 onions. Bake the aubergines, during which time chop the onion and garlic, then put in fat to fry. When they soften, tomatoes are added to them - pre-peeled and finely chopped. Season with a little black pepper and salt and simmer over low heat.
The well-baked eggplant is cut into cubes and placed after about 30 minutes with the other products on the stove. Pour hot water - about a liter and a half.
When the soup boils, reduce to low heat. Finally, season with basil. Serve with well-baked bread croutons and sprinkle each portion on top with pumpkin seeds, also baked in a pan.
More appetizing offers with aubergines: Lasagna with aubergines, Greek moussaka, Eggplants in Moroccan style, Salad with zucchini and aubergines, Eggplant soup with lentils
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