Eggplant contains many usefulsubstances: calcium, phosphorus and iron salts, carotene, B vitamins, vitamin P, ascorbic acid. Especially a lot of potassium in them - thanks to this eggplant are recommended for use by the cores. Their caloric content is only 24 kcal per 100 grams of weight, so they, like many other vegetables, are shown for obesity. In addition, eggplants benefit the patients with atherosclerosis, normalizing the level of cholesterol in the body, and the fiber, contained in their pulp, helps to cope with constipation.
In the national cuisine of many people dishes fromEggplant occupy a place of honor. They can be stewed, boiled and fried, baked in the oven, and also included in other dishes. There are many recipes and winter preparations from these vegetables. To keep their useful substances during cooking, it is not necessary to add a large amount of fat, spices and salt to the eggplant dishes.
To prepare the most famous dish,classic eggplant caviar, vegetables (1 kg) are pre-baked in the oven whole. Cooled eggplants are peeled, the pulp is ground or crushed in a meat grinder or blender. Separately fry 300 g of onions and as much sweet pepper, cut into small cubes. When they are browned, add 300 g of chopped tomatoes without the skin, and after 5-7 minutes - the eggplant "mush". Stew all together for about 10 minutes, then add the finely chopped greens and garlic, sugar, salt and vinegar to taste. Stew for another 7 minutes, then the caviar is ready. This recipe is suitable for winter preparations: after removing from the fire, caviar can be decomposed into half-liter jars, sterilize for 15-20 minutes and seal with sealed lids. This recipe for eggplant is available and simple to perform, so it is extremely popular with housewives.
The next way of cooking these vegetables isstuffing. Aubergines are washed, cut along and a teaspoon is removed from them seeds. For five minutes, the vegetables are dropped into boiling water, taken out with a noisy kneader and allowed to drain. Eggplants are filled with minced meat - for this purpose, for example, fried mushrooms, stewed with onion carrots, ground meat. Vegetables are laid on a baking sheet, poured with sour cream or greased with mayonnaise and baked for about an hour. Dishes from eggplant stuffed with various mixtures are very tasty, in addition, baking allows you to preserve the beneficial properties of eggplant pulp. Stuffed eggplants can and can be preserved: they are filled with a mixture of fried carrots and onions with garlic, white roots, greens and salt (to taste). Pre-cook the vegetables in salt water for about half an hour, then fill with vegetable filling and bandage across the thread. They should be densely packed in jars, pouring pounded garlic and salt. Top with sterilized sunflower oil and put oppression. It is stored only in the cellar. Eggplant dishes intended for storage at room temperature must be sterilized.
Very tasty and useful traditional Greekdish - eggplant moussaka. For its preparation, two small carrots, a head of onions and one Bulgarian pepper are ground, fried in oil. Eggplants cut into rings (four pieces) are fried from two sides. After this, take the fire-resistant dishes and spread the vegetables in layers, pouring a mixture of onions, carrots and peppers and salt to taste. From above everything is poured with eggs, whipped with mayonnaise (two eggs, two tablespoons of mayonnaise), and sprinkled with grated cheese. Musaka baked in the oven for about half an hour at a temperature of 150 degrees.
Recipes of dishes from aubergines are great, andto describe them all in one article is not possible. Among them - and familiar and rather exotic: eggplant rolls with avocado, eggplant with fish, with lamb or beans, and even lean eggplant sushi with Bulgarian pepper! The little secret: to avoid aplant dishes, cut the vegetables into pre-sprinkled with salt and rinse before cooking. You can just dunk them for a while in salt water.</ p>