Delicious dish of eggplant

A dish of eggplant is not only delicious, but also useful, because this vegetable has many medicinal properties. And all because of the fact that the eggplant many micronutrients, vitamins C, PP, b group, pectin and low in carbohydrates (2% to 4%), so they are used in diet kitchen for patients with diabetes mellitus. However, the therapeutic effect of eggplant becomes less if used when cooking a lot of fat. This vegetable is also useful in diseases of the kidneys and cardiovascular system.

ginger root – 4 cm,

Apple cider vinegar — 3 tablespoons,

sesame oil — 2 tablespoons,

cilantro — 1 bunch,

soy sauce — 1-2 tablespoons,

chili sauce — sweet

vegetable oil for the contents,

Sol.

Preparation:

Cut small strips eggplant, peppers and ginger. Onion shinkuem thin half-rings. Finely chop the cilantro. Press out the garlic.

Fry the eggplant. Ready, hot right we throw them in the resulting mass, refillable sauces, sprinkle with salt. Let cool, garnish with herbs and salad of eggplant ready!

Eggplant stuffed with vegetables and cheese

sweet pepper — 2 PCs.,

carrots — 2 PCs.,

garlic — 3 cloves,

butter — 2 tablespoons,

cheese – 150 g,

vegetable oil,

sugar, salt, spices to taste.

Preparation:

Drop the eggplant into boiling water for 3-5 minutes, then cooled. Cut each eggplant in half lengthwise. Take out the pulp and cut it into cubes. We scald the tomatoes with boiling water, remove the peel and pass them through a meat grinder. Sprinkle with salt, add the spices and sugar and boil for until thick and add the sliced peppers.

Fry chopped onion and garlic, add grated on a coarse grater carrots. Stir a bit and simmer under the lid, add the flesh of the eggplant and simmer for another 5-7 minutes. Stir fried vegetables salt, pepper to taste.

Lightly with a fork pierces the middle of the eggplant “boats”, because when baking the flesh from the skin may depart and “to rise”. Fill the “boats” zazharku and sprinkle with half of grated cheese placed in the form, greased with butter, pour the tomato mass. Bake 30 minutes in the oven at 180º.

Eggplant “boats” while they’re hot, sprinkle the remaining cheese and herbs. Ready!

Ingredients:

1 tbsp. spoon bread crumbs and butter.

For the dough:

120 ml of buttermilk and vegetable oils

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