Few people know that in fact an eggplantis a berry imported to us from India. Fruits have an elongated length and blue-black color, which is why they were nicknamed "blue." The taste of eggplant is peculiar, but it should be noted that with the right preparation, you can get amazing to taste and various dishes that you can cook not only for everyday food, but also for a festive table.
This is largely due to the good compatibilitythis product with meat and virtually all vegetables. Especially good will look on the table stuffed eggplants, the recipes of which are huge, and on some of them I would like to pay attention.
It is worth noting that the preparation of aubergines is nottakes a long time, and as a result, you can get a gentle taste and original dish. Depending on the traditions of the kitchen, you can use a wide variety of ingredients.
Before you start cooking, you yourselffruits must be prepared. To do this, they are washed and dried. Eggplants are cut according to how they cook. You can cut it into two halves, and you can use it entirely, cutting off the top and removing the insides. Before preparing a stuffed eggplant, the fruit itself should be baked in the oven until half cooked.
Among the fillings you can identify the mostcommon - from beef, tomatoes and onions. Ingredients are mixed (meat in the form of minced meat, vegetables cubes) and stuffed into eggplant. This filling itself is juicy, but if you want, you can add a little more mayonnaise, and sprinkle with grated cheese on top. This recipe can be used as an appetizer, or as an independent second course. Beef is quite successfully replaced by chicken or pork.
In winter time it is convenient to use forcooking such a snack frozen eggplant. They can be bought or procured independently. In the latter case, washed and slightly dried fruits are cut into halves, circles or other forms that are necessary after cooking, and are laid in the freezer in polyethylene or other convenient containers.
Another original stuffing for cookingstuffed eggplants will be rice with vegetables. Pre-cooked rice must be combined with chopped tomatoes, carrots and greens. The eggplants stuffed with this mixture are placed in the oven for half an hour - and a fine appetizer for the festive table is ready. Also, you can additionally use ham, mushrooms and even shrimp for stuffing.
Another way to keep eggplant foreating in winter - canning. Very popular stuffed eggplant. To do this, ripe fruit is cut about the legs, cooked 40 minutes until cooked, and then stuffed with vegetable minced meat. For the filling you can take carrots, onions, garlic, greens. Do not be afraid to experiment, we must remember that thanks to impromptu wonderful culinary masterpieces are born, so if other vegetables (like cabbage) are to taste, then you can take them.
Stuffing is also worth frying until half cooked,salt to taste (about two tablespoons per kilogram), then stuff them with eggplant. Then the prepared fruit is put tightly in a jar and left for several days at room temperature. After a week, this dish can already be eaten by sprinkling with vegetable oil.
Thus, stuffed eggplants can becook not only on strict recipes, but also give vent to fantasy. This fruit is successfully combined to taste not only with vegetables, but also with meat, cheese, nuts and other products. Ready dish can be filled with mayonnaise or sprinkled with lemon juice, served with sour cream sauce. The result can be not only an excellent side dish, but also a delicious self-serving dish.
