2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Although the consumption of eggplants should not be overdone, they are one of the most delicious vegetables and are suitable for making soups, salads, purees and what not. Along with the traditional recipes with eggplant, however, there are much more non-standard. That is why we offer you 3 more non-traditional options for cooking eggplant:
Eggplant soup
Necessary products: 3 small aubergines, 70 g olive oil, 1 finely chopped onion, 1 zucchini, 5 cloves garlic, 2 diced tomatoes, a few sprigs of dill and parsley, salt and pepper to taste
Method of preparation: Peeled and cut into two aubergines spread with a piece of olive oil and bake on both sides in a preheated oven. In the remaining fat, sauté the onion, finely chopped garlic, chopped zucchini and tomatoes. Add water. When they are almost ready, add the diced aubergines and boil the soup until the products are fully cooked. Beat in a mixer, season with green spices and salt and pepper to taste.
Eggplant milk salad
Necessary products: 3 large aubergines, 5 tablespoons olive oil, 50 g flour, 1 1/2 cups yogurt, 1/2 bunch dill, 1 clove garlic, salt to taste
Method of preparation: Peel the aubergines, cut them lengthwise and salt them to remove the bitterness. After about 30 minutes, roll in flour and fry until golden on both sides in the fat. They are placed on a kitchen roll to drain their fat.
When cool, cut into strips, put in a bowl, pour the pre-made sauce of yogurt, chopped garlic and dill, mix everything and, if necessary, salt.
Eggplant stew
Necessary products: 1 kg of eggplant, 1 onion, 5 cloves garlic, 5 tomatoes, 3 tablespoons flour, 4 tablespoons lemon juice, 1 bay leaf, red and black pepper, salt, a few sprigs of dill, 100 g oil
Method of preparation: Peel the aubergines, cut them into cubes, salt them and leave them to drain for about 30 minutes. Fry them in hot oil and take them out. In their place, fry the onion until golden, add the flour and red pepper, being careful not to burn, chopped garlic cloves, grated tomatoes, lemon juice and bay leaf.
If necessary, add water. Stew until the products soften, then return the aubergines to the dish, season with salt and pepper to taste and bake briefly in the oven. Serve sprinkled with dill.
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