2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Eggplant is an ancient vegetable cultivated thousands of years ago, which is still common in dishes at every table in the world. No matter how you prepare it, the blue tomato (as it is also called) still remains tasty and useful.
Eggplant is a plant of the genus Dog Grape of the Potato family. He is a "relative" of tomatoes and potatoes, and his homeland is considered to be Sri Lanka and India. History tells us that eggplant was cultivated in ancient times in Asia and centuries later was brought to Europe.
This vegetable is grown mainly because of its large size and delicious flesh. There are several varieties of eggplant:
- Oriental eggplant - slightly elongated and thin, with thin skin and few seeds;
- American eggplant - dark purple and elongated shape;
- Italian eggplant - smaller in size compared to other varieties, its skin is tender and its taste is significantly better;
- White eggplant - its skin is thick and the core is hard;
- Sicilian eggplant - large in size and irregularly round in shape. His skin is extremely thin and tastes sweet;
Blue tomato is rich in vitamins A, K and C and the minerals calcium, magnesium, potassium, phosphorus, sodium and zinc. Nutritionists claim that eggplants are low in calories and useful for bones, joints, digestive, respiratory and cardiovascular systems. This vegetable helps with gout.
However, in order for your dishes to always be tasty and healthy, you must follow a few rules when preparing eggplant dishes:
- It is not necessary to remove the skin of the eggplant if it is fresh. However, if it has sat, you should remove it, because it becomes more tough, and this will give an unpleasant taste to the dish.
- The bitter hue of vegetables is due to the substance solanine. Therefore, before cooking, leave the aubergines to soak in salted water - this will release some of the bitter substance.
- Eggplants should be placed in metal containers.
- If you want to fry eggplant, use less fat, as this vegetable tends to absorb a significant amount. If you make this mistake, your meal will become unhealthy. If possible, use Teflon or ceramic dishes.
And here are some delicious recipes with eggplant:
Eggplant appetizer
Necessary products: Eggplants, hard tomatoes, dried oregano, cheese, oil.
Method of preparation: Wash the aubergines, clean them and cut them into large slices. Put them in salted water for about half an hour to lose some of their bitterness. You can fry them with a little fat in a pan, but we advise you to choose a healthier option - to grill or grill them.
Arrange the washers in a pan that is lightly greased with oil. Place a circle of tomato of the same thickness on each, and place yellow cheese on top. Sprinkle with dried oregano and bake in a preheated oven, but only on high heat.
Stuffed eggplant with tuna
Necessary products: 2 eggplants, 1 medium onion, 6 tablespoons tomato juice, 2 cans of tuna, 150 grams of cheese, bechamel sauce, 2 cloves garlic, olive oil and salt to taste.
Method of preparation: Cut the eggplant lengthwise into two pieces. Carve out the inside, pour olive oil and bake for 20 minutes in a preheated oven at 160 degrees. Finely chop the onion, garlic and the inside of the eggplant and stew them with a little fat.
Add the tomato sauce and part of the yellow cheese to them. Stir well. Remove the mixture from the heat and add the well-drained tuna. Add salt to taste. Add the béchamel and your filling is ready. Fill the aubergines, grate the remaining yellow cheese on top and put back in the oven until the yellow cheese is baked.
Eggplant sarmi
Necessary products: 3 eggplants, 1 egg, 3 green or red peppers, 2 tomatoes, 150 grams of cheese, 150 grams of cheese, 3 cloves garlic, parsley, dill, oregano, salt.
Method of preparation: Fry the aubergines in a little oil (having previously cut them and soaked in salted water to remove their bitterness). Stir in the egg and add the cheese, roasted and diced peppers, parsley, dill, oregano and finely chopped garlic. Mix the filling well.
Overlap two pieces of eggplant lengthwise so as to obtain a long strip and put two more on them crosswise in the same way. Put the stuffing and then put a slice of tomato. Wrap the aubergines so that you get a "packet". Grate yellow cheese on top. Arrange the sarma in a pan and bake in the oven for about 15 minutes.
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