Eggplant in the oven is so soft that it melts in the mouth. And additional taste and spiciness will be given to him by tomatoes, garlic and spices. For satiety, you can bake eggplant with mushrooms, cheese and even pasta. Eggplant makes a great caviar - the same, "overseas".
They can be prepared for future use, rolled up in banks. You can make a dish extremely similar to mushrooms - salted eggplant. These "little blue ones", as they are lovingly called in Odessa, are suitable for cold and hot appetizers, and you can also prepare an independent dish, moreover, in the assortment.
How to bake eggplant
We will need today
A kilogram of eggplant, half a kilogram of large tomatoes, a lot of garlic, cilantro, basil and any other herbs, two hundred grams of Parmesan cheese, olive oil, salt.
How do we cook it now
To remove bitterness from eggplant, you need to rub each piece with salt or soak in salt water for half an hour. Then rinse or just squeeze. Then they are not saturated with oil during frying and salt is no longer necessary.
So, cut into circles (and if the eggplants are small - preferably along the plates), soak or salt and work on the tomatoes. They also have to cut into circles. Remove all buttocks, extreme small slices also probably will not be useful here. Now roll the squeezed eggplant in flour and fry in olive oil in a wide pan. A large baking tray should be greased with oil and lay the fried eggplant in orderly rows on it. On each circle of eggplant put a circle of tomato, sprinkle with generously chopped garlic, finely chopped herbs, cover with a thin layer of Parmesan.
Bake eggplant in the oven for twenty minutes at not too high temperature, at least up to two hundred degrees. Tasty both hot and cold - with fresh bread or fried potatoes.
Eggplant in the oven with pasta
We will need today
A half kilogram of eggplant, pasta of any kind, about three hundred grams, two eggs, a glass of sour cream, black pepper and chili, garlic, salt, a couple of large tomatoes and a couple of onions, a slice of grams for one hundred and fifty hard cheese, a little curd cheese to sprinkle the finished dish, greens cilantro or parsley, olive oil and butter.
How do we cook it now
Cut the eggplant into thin slices and soak in salt water for half an hour. Cook pasta, as usual, until cooked, but no more. Drain the water, mix with butter. Squeeze the water from the eggplant, roll them in flour and fry them to a crust in olive oil. In the same pan, fry the half rings of onions, and then scalded and skinned pieces of tomato. We collect all this in one dish, except for pasta and eggplant, add pepper, squeeze out there at least half of the head of garlic, mix. Lubricate the form with butter, put half pasta on the bottom, eggplant on them, then onions with tomatoes, and - the final chord - pasta again. Beat the eggs with sour cream and some salt (do not overdo it!), Mix with grated cheese and pour the mixture on top of pasta, trying to do it evenly. Now we put the form in the oven heated to one hundred and eighty degrees and bake for twenty minutes. Eggplant in the oven was saturated with garlic aroma, added a tomato flavor - just a pleasure! And satiety will appear from pasta, sour cream and cheese. Put in plates, sprinkle with herbs, soft cheese and wonder how good it is all together. Bon Appetit!