The most delicious and healthy dishes with eggplants

Fritters of eggplant


Eggplant – 3-4 pieces

Egg – 2-3 PCs

Cheese (durum) 150 gr

Milk – 2/3 Cup

Flour – 1/2 Cup

Vegetable oil

Salt, ground red pepper – to taste

Before cooking eggplant purified from the rind. Then cut them along the slices a little thick, sprinkle with salt and leave for half an hour. Released the bitterness drained and pressed eggplant.

Preparing the batter. Cheese need to RUB on a large grater. Then take eggs and whisk them with the milk, flour and 2/3 of the shredded cheese. We’ve got quite a thick mass, which should be a little salt and pepper.

Further dried eggplant dip into batter and fry in a pan until Golden brown. Lay them on a flat dish, allow to cool and sprinkle with remaining cheese.

See also:

Salad with smoked chicken. TOP 3 recipe

Aubergine rolls with spicy filling


Eggplant – 3-4 pieces

Walnuts – 50-75 gr

Garlic – 2 cloves

Vegetable oil – 3 tbsp

Pomegranate seeds for decoration

At the beginning of cooking the eggplants should be cut into nopoliceplease and leave under a press for half an hour, not forgetting their pre-salt. Then drain the resulting bitterness, wash the eggplant and dry. Then fry the slices in a pan until education appetizing Golden brown and spread them on a cloth to soak up the excess oil.

Prepare the filling. Grind walnuts and add the crushed garlic, and heads of garlic can be a little, if you want that the dish was spicier.

Stacked on the slices of eggplant a little garlic stuffing and wrap the rolls. Before serving the dish can be decorated with sprigs of greenery and pomegranate seeds.

Autumn menu: yummy eggplant

“Longevity salad” eggplant and salmon

Spicy satsivi from aubergines

Eggplant stuffed royally


Pork (pulp) – 500 g

Eggplants – 4-5 PCs

Tomatoes – 3 PCs

Onions – 1-2 PCs

Cheese – 50-100 g

Vegetable oil – 3 tbsp

Salt, pepper – to taste


Take the eggplants and cut them lengthwise in two equal parts. Carefully remove the core, leaving the wall thickness not less than 1 cm and leave for 20-25 minutes. Then you need to press the eggplant and stir-fry.

Prepare the stuffing as follows. Finely chop the onion and passeruem it. Next, take ground beef, add fried onions, some herbs, chopped eggplant pulp, salt, pepper and mix up.

Preheat the oven on the baking tray lay out the slices of eggplant filled with stuffing, and put rings of tomato. Put the dish in the oven for 30-40 minutes, enough for it not to dry up, pour in the pan a little water. 5 minutes until cooked on eggplant put a thin slice of cheese.

Before serving, garnish the dish with greens and mint leaves.

Eggplant Mexican


eggplant – 5 pieces.

sweet pepper (red) – 5 PCs.

bitter pepper – 1 pod

wine vinegar – 2 tsp

salt – 3-4 tbsp

sugar – 1/2 tsp

Greens – to taste

At the beginning of cooking the eggplants should be clear from the stalk, slice them into rounds of medium thickness (about 1 cm) salt and leave in this form for an hour, preferably under pressure. Then released the bitterness to drain, wash the eggplant, dry and fry in a pan until appetizing Golden brown.

For the filling take red sweet peppers, purified from the seeds and mince or blender. The resulting mass should be pepper and salt, add a dash of vinegar and some sugar to taste.

To the cooled eggplant pepper spread the filling, and on top decorate with finely chopped fresh herbs or Basil leaves.



Eggplant – 500 g

Garlic – 4-5 cloves

Ground cumin – 1 tbsp

Egg – 1 PC

Vegetable oil – 2 tbsp

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