Eggplant - versatile vegetable, from which you canmake various salads, snacks, and even casseroles. In this article we will present you some recipes of simple and affordable dishes, which are based on the above-mentioned product.
Eggplant in Greek, moussaka and manzana - suchdelicious and savory snacks will be able to make almost everyone. But this for this you have to stock up on not only patience, but all the necessary components. What exactly, we will tell a little further.
Making classic eggplants in Greek
The presented recipe is ideal for lovers of vegetables. The way to prepare a delicious eggplant snack with greens and vegetables is available both at home and in nature.
Making eggplants in Greek is desirable during the harvest season. Only in this way can you save and cook a juicy snack without spending a lot of money.
Using young eggplants and fleshy tomatoes, you definitely get a juicy and satisfying dish. Serve it to the table and you can as a main dinner, and in the form of a side dish or snack.
So how to prepare eggplants in Greek? Recipes for such a dish may include different ingredients. However, the classic method of its preparation requires the use of:
- young average eggplant - 2 pcs .;
- bulbs sweet large - one head;
- fleshy large tomatoes - 3 pcs .;
- olive oil without aroma - apply according to your taste;
- white wheat flour - 1/3 cup;
- sea salt, black pepper - use according to your taste;
- green fresh - use at discretion.
Vegetable processing
Before making eggplants in Greek, all the vegetables that were listed above should be thoroughly processed.
Young eggplants thoroughly washed, cuton circles about 5 mm thick, and then put in a bowl and generously seasoned with salt. In this form, the product is left for 10-20 minutes, after which it is thoroughly washed and dried. This is done so that eggplants lose their inherent bitterness, become more delicious and tender.
As for onions and large tomatoes, they are also washed and chopped into small cubes.
Heat treatment process
Готовить такую закуску можно разными способами.Some cooks prefer to bake vegetables in the oven, but we decided to fry them in the pan. To do this, a saucepan with olive oil is heated very much, and then alternately spread the circles of eggplant. To make the vegetables evenly roasted and become as appetizing as possible, they are recommended to be first rolled in wheat flour.
As soon as the eggplants are reddened, they are removed andplaced on a large plate. At this time in a frying pan with the remnants of the oil spread onions and fry it to transparency. Then crushed tomatoes are added to it and immediately put the fire on the minimum value. In this form, the vegetables should be stewed for about 10 minutes, until the sauce acquires the consistency it needs. It can be thick or liquid (according to your desire).
In the process of quenching products, pepper, salt and other spices must be added to them.
How to present for dinner?
To serve such a dish to the table friedEggplants spread on a flat plate (in 1 or 2 layers), and put tomato sauce with roasted onions on top. At the end, all ingredients are sprinkled with plenty of fresh herbs. In this form, a delicious Greek appetizer is presented to the table along with a slice of bread.
Greek Moussaka with Eggplants: Recipe
Moussaka is a traditional dish.residents of the Middle East and the Balkans. It consists of several layers: eggplant, lamb, tomatoes and bechamel sauce. Also, potatoes, zucchini and mushrooms are often added to the moussaka.
In Arab countries, this dish is served to the table as a cold snack. However, you can use it as a full meal.
What products should be stocked up so that you get a delicious and juicy Greek moussaka with eggplants? The recipe for this Mediterranean dish requires the use of:
- medium sized potatoes - 3 pcs .;
- young not very large eggplant - 2 pcs .;
- lamb mince (can be used and beef) - 300 g;
- fleshy tomatoes - 1 pc. (can be replaced with 2 large spoons of tomato paste);
- hard cheese - 200 g;
- Red sweet pepper (Bulgarian) - 1 pc .;
- onion - 1 pc. in the stuffing and the same for pouring;
- mixes from fresh greens - apply according to your taste (mint, parsley, oregano, etc.);
- sauce "Bechamel" finished - 400 ml;
- unscented olive oil - optional;
- sea salt, allspice and other spices - apply according to your taste.
Preparing the components
How to prepare moussaka in Greek with eggplant?To begin with process all the vegetables. Eggplants are thoroughly washed and cut into 10 mm thick slices. Then they are sprinkled with salt, set aside for 20 minutes, thoroughly washed and dried.
In addition to eggplant, they are thoroughly processed andother components. Potatoes are peeled and cut into thin slices (no more than 5 mm). The bulbs are peeled and chopped into cubes. As for sweet pepper, the seeds and the stem are removed from it, and then cut into small pieces.
Mutton stuffing is also prepared separately. His salt, pepper, add gruel of onions and a good stir.
Frying ingredients
How to cook baked eggplantin Greek? First you need to fry all the ingredients. To do this, heat the frying pan with vegetable oil, then spread the potato circles into it. After sprinkling them with a small amount of salt, the vegetables are fried on both sides until they turn red. Next, the circles are carefully removed and laid out in a deep heat-resistant form as the first layer.
После обработки картофеля в ту же сковороду put onions and fry it to transparency. Then add pepper to it and cook for about 5 minutes. Finally, lamb mince and sliced tomatoes (tomato paste) are put in a saucepan.
After mixing the ingredients, they are salted and gloved, and then stewed under a lid for about hour. Next, add fresh herbs to the ingredients and spread them on top of the potatoes.
Laying out two layers of musaka in a heat-resistant form,should proceed to the preparation of the third. As it will serve eggplant. They are fried on both sides in a frying pan, and then spread over the main dish.
The process of baking and serving
How is casserole prepared? Eggplant in a Greek style poured sauce "Beshamel", sprinkle with grated cheese and immediately sent to the oven. At a temperature of 200 degrees, the dish is prepared for about 50 minutes.
After the specified time, the moussak is removed and left at room temperature for 20-40 minutes. Next, the Greek dish is cut and presented to family members along with a piece of bread.
Making a delicious stuffed dish "Manzany"
"Manzani" - stuffed eggplant in Greek.Preparing such a dish is easy and simple. At the exit you will get a very tasty and savory snack, which can be safely served even for a festive feast.
So how do "Manzans"? Stuffed eggplants in Greek require the use of the following products:
- large eggplant - 3 pcs .;
- fresh juicy carrots - 3 large pieces;
- garlic - 3 cloves;
- parsley or dill - on your own;
- drinking water - 1 liter (for brine);
- vegetable oils - at discretion;
- salt table - 1 large spoon (for brine);
- spices and different seasonings - at discretion (for pickle);
- bay leaf - 3 pcs. (for brine);
- pepper peas - 4 pcs. (for brine).
Processing ingredients
Before making stuffed eggplantsin Greek, the main vegetable should be washed thoroughly, and then punctured with a toothpick in several places. Next, they lay out in a deep bowl, pour water and salt.
Bringing the liquid to a boil, the eggplants are boiled around.five minutes. Then they are laid out in a colander, make a cut along, but not until the end, and put under pressure. In this form, vegetables are kept until they lose all moisture. In the meantime, proceed to the processing of other products.
Carrots are peeled and rubbed on a Korean grater. Parsley and garlic are finely chopped with a knife and then mixed with carrots.
We form a dish and serve it to the table
After the eggplants lose all moisture, theirtake out from under the yoke, salt a little inside and stuffed with previously prepared vegetable mixture. Then they are put in an enameled saucepan and poured with cold boiled brine, which is made from the above components.
In this form, the dish is left in a warm but not hot room for two or three days. During this time, it should sour a little.
Over time, the finished eggplant dipped in hot vegetable oil and immediately spread in small sterilized jars. At the same time the vegetables are a little tamped, but not crumpled.
Долив масло до горлышка, емкости закатывают boiled lids. In this form, they are left at room temperature for 1 or 2 days. After this time, a tasty and fragrant snack is removed in the pantry or cellar. You can use it in 1-2 weeks. Although some housewives prefer to keep such a yummy before the onset of the winter season.
Eat stuffed eggplants in Greek should be in a cold form along with a slice of bread. By the way, some cooks add this snack to various goulash and even soups.
Let's sum up the results
Now you know how to use suchtasty and meaty vegetable, like eggplant. In addition to the described recipes, this product is used for the preparation of other snacks and dishes. For example, eggplant caviar is very tasty. For its preparation, the vegetables are ground in a meat grinder and boiled on the stove with the addition of various spices.
