2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Summer is a season in which you can prepare delicious meals for your loved ones with eggplant. They are pleasant to the taste and saturate quickly, even when without meat.
Eggplant casserole is easy and delicious.
Necessary products: 2 medium-sized eggplants, 4 potatoes, 2 onions, 200 grams of ham, 1 red pepper, dill and parsley to taste, 200 grams of mayonnaise, 100 grams of cheese, 3 eggs, salt to taste, 2 cloves garlic, 3 tomatoes.
Method of preparation: Peel the aubergines, cut them into circles, salt them and leave them for half an hour. Once the juice is released, drain. Peel the potatoes and cut them into circles.
Cut the tomatoes into circles. Grease a pan with a little oil and arrange the aubergines, tomatoes and potatoes. Everything is salted to taste, and the onion, cut into circles, is arranged on top.
The ham is cut into cubes and placed on the onion together with the red pepper, finely chopped. Prepare the topping of mayonnaise and eggs. Pour this mixture over the vegetables.
Finely chop the dill and parsley, grate the garlic, mix everything and sprinkle with the topping. Sprinkle with grated yellow cheese on top and bake in a preheated oven at 200 degrees for one hour.
Breaded aubergines are very tasty and easy to prepare.
Necessary products: 4 aubergines, 2 eggs, breading flour, frying fat, salt.
Method of preparation: Peel the aubergines and cut them into slices. Add salt and leave for half an hour, then drain. Roll in flour, dip in egg and fry. They are delicious both hot and cold.
The warm eggplant salad will be a surprise for your guests.
Necessary products: 1 eggplant, 10 cherry tomatoes, 100 grams of cheese, 1 lettuce, 50 grams of walnuts, salt, pepper and parsley - to taste, 1 tablespoon mustard, 1 teaspoon mez, 3 tablespoons lemon juice, 100 milliliters of oil, 2 cloves garlic, 3 tablespoons flour.
Method of preparation: Peel an eggplant, cut it into semicircles, add salt and leave for half an hour, then drain.
Prepare the sauce by squeezing the garlic with a press and mixing it with the mustard, honey, 2 tablespoons of oil, lemon juice, salt and, if desired, black pepper.
Roll the eggplant slices in flour and fry until golden. Drizzle with the sauce and leave for 15 minutes. Cut the tomatoes in halves, cut the cheese into cubes. The lettuce is cut into leaves and a salad bowl is spread with them.
Part of the leaves are cut. Mix with the tomatoes, aubergines, chopped lettuce and cheese. Sprinkle with chopped green spices and pan-roasted and chopped walnuts.
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