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Eggplant with vegetables

Eggplants love and appreciate the mistresses around the world. still would! This fruit is famous not only for its taste qualities, but also for the presence of a huge amount of nutrients. And yet Eggplant Perfectly combined with other products. They are not only baked, fried, stewed, but also stuffed with meat, cheese, eggs, vegetables, nuts and greens.

The kitchens of the eastern countries were also "Blue" Their niche, where these vegetables are prepared with love and special inspiration.

Eggplant with garlic stuffing

Eggplant with garlic stuffing

Ingredients

  • 4 eggplant (with a skin is better keep the form, and without a skin are more gentle)
  • 5-6 cloves of garlic
  • 30 g celery root
  • 30 grams of parsley
  • 4 tomatoes
  • 3 tbsp. L. Vegetable oil
  • A small bunch of dill and cilantro
  • Salt and pepper to taste

Cooking

  1. Cut the aubergine stalk and through the longitudinalCut carefully gently spoon the flesh with the seeds, trying not to damage the skin. Cut the pulp with a knife or blender. Put eggplants in boiled salted water at room temperature. In 10-15 minutes take out and throw it back in the colander.
  2. Peel celery and garlic, finely chop. Add crushed eggplant pulp, half chopped greens and peeled tomatoes. Pepper, salt and mix. Heat up 2 tbsp. L. Butter in a skillet and fry the mixture of vegetables for 10-15 minutes, stirring constantly.
  3. Stuff the prepared eggplant with a vegetable filling.
  4. In a frying pan or a saucepan, heat 1 tbsp. L. Butter, laid out stuffed eggplants cut up. Salt, pepper to taste and sprinkle with the remaining herbs.
  5. Pour half a glass of hot water into the dishes, cover the lid and mascara over low heat for 20-25 minutes.
  6. The ready dish can be served both hot and cold. Before serving, lay out the eggplant on the dish and the fields remaining with the quenching juice.

Tolmia in Etchmiadzin

Tolmia in Etchmiadzin

Ingredients

  • 4 small eggplants
  • 4 Bulgarian pepper
  • 4 tomatoes
  • 600 g lamb with bones
  • 2 onions
  • 150 grams of rice
  • For a small bunch of mint, basil, coriander
  • Salt and pepper to taste

Ingredients for sauce

  • 250 g of matzuna
  • 4 cloves of garlic
  • salt pepper

Cooking

  1. Separate the meat from the bones and pass through the meat grinder. Boil 0.5 liters of water. Rinse rice, pour into boiling water and cook for 10 minutes.
  2. Onion cut into small cubes, chop the greens finely. Rice, chopped onions and herbs add to the stuffing. Salt and pepper to taste. Mix thoroughly.
  3. Remove the Bulgarian pepper from the seeds, cut the upper third of the tomatoes and remove a part of the pulp with a teaspoon. Along each eggplant make an incision that does not reach the brim. Spoon the seeds and part of the pulp.
  4. Fill the vegetables with mince, pepper and tomatoesCut "lids". In a saucepan with a thick bottom put mutton bones. Over put eggplant, then Bulgarian peppers and tomatoes. Pour a little water to cover the bones.
  5. Over the vegetables put upside down the plate. Cover the pan with a lid and put it on the fire. Carcasses on a small fire for 45-50 minutes. For the sauce, peel the garlic, ground it in a mortar or let it through the press, mix with matsun, salt and pepper to taste.
  6. Before the filing of the fields ready tolmu juice, formed during cooking. Garlic sauce serve separately.

Lamb ketch with vegetables

Lamb ketch with vegetables

Ingredients

  • 600 g of mutton bacon
  • 2 small eggplants
  • 4 potatoes
  • 4 tomatoes
  • 4 onions
  • 2 Bulgarian peppers
  • 200 g of green beans
  • On a bunch of basil, dill, chabera and cilantro
  • 0.5 tsp. Black ground pepper
  • 0.5 tsp. Red ground pepper
  • Salt to taste

Cooking

  1. Wash lamb, cut into small pieces and drain. Eggplant peel and cut into slices 1 cm thick, soak 20 minutes in cold water, dry and finely chop.
  2. Potatoes cut into slices, chop the onions, cut small tomatoes into small pieces, and Bulgarian peppers - ringlets.
  3. String beans to clear of veins, cut into pieces 1 cm long, chop the greens.
  4. Put the vegetables in the pots in layers in order: Potatoes, aubergines, beans, onions, bell peppers, tomatoes. Each layer should be salt, pepper and sprinkle with herbs. Put the pieces of lamb over the vegetables. Pour boiling water so that it covers the meat.
  5. Heat the oven to 160-170 degrees, put pots in it and cook for 2 hours.
  6. The dish can be served directly in pots or put on a plate.

Eggplant - excellent vegetables, before which you can not resist! Share these recipes with your friends and try to cook yourself. Season of vegetables So quickly ends!

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