Traditional recipes

Eggplant food

Eggplant food

Onions, garlic, carrots and bell peppers are cleaned, washed and finely chopped. They are hardened in a little olive oil with water (I boil them more than I harden them, because I have problems with the gall: P). When it turns golden, add a cup of water, thyme, peppercorns, bay leaves, salt to taste and tomatoes or broth. Mix with a wooden spoon, leaving it on the fire, still.

Cut the eggplant into cubes and lightly fry in the pan with a little hot oil, then add over the cooked vegetables. Bring to the boil until the eggplant penetrates, then turn off the heat and sprinkle finely chopped green parsley on top.

It is tasty both hot and cold.


Health benefits of eggplant

The health benefits of eggplant include the following:

Digestion

Eggplants, like many other vegetables, are great sources of dietary fiber, a necessary element in any balanced diet. Fiber is essential for gastrointestinal health as well as for normal bowel movements. It enriches the stool so that it passes more easily through the digestive tract, stimulating at the same time the peristaltic movement, the contraction of the smooth muscles that help the food removed from the body. Finally, fiber stimulates the secretion of gastric juices that facilitate the absorption of nutrients and food processing. Fiber has also been linked to reducing heart disease as well, as it eliminates some of the bad LDL cholesterol that can block arteries and veins, leading to atherosclerosis, heart attack and stroke.

Weight loss

Because eggplants contain a minimal amount of fat, they are a very healthy food for people trying to lose weight or fight obesity. The fiber is also highly filled, which inhibits the release of ghrelin, a peptide hormone that stimulates appetite. By filling and reducing appetite, the chances of overeating are greatly reduced, so weight loss attempts are better.

Cancer prevention

Along with the beneficial effects of fiber, eggplant is also a great source of antioxidants, one of the body's best lines of defense against a wide variety of diseases and conditions. Eggplant food contains vitamin C, which is an essential part of the immune system because it stimulates the production and activity of white blood cells. Eggplants also contain manganese, which is a natural antioxidant and an essential mineral. Your body can benefit from nasunin and chlorogenic acid, two organic antioxidants that are somewhat unusual, but have had inhibitory activity against free radicals, as well as antiviral and antibacterial qualities. Free radicals are by-products of cellular metabolism that can attack healthy cells and break down DNA into potentially carcinogenic cells. Having high levels of antioxidants in your body will ensure that your organs are protected from harmful infections and diseases, including cancer and heart disease. Nasunin, which is an anthocyanin, has been specifically associated with inhibiting harmful behavior in the brain. Free radicals are partly responsible for neural degeneration and the onset of Alzheimer's disease and dementia. The studies focused mainly on the effects of nazunine on animals, but it is very encouraging news for those suffering from cognitive impairment.


Health benefits of eggplant

The health benefits of eggplant include the following:

Digestion

Eggplants, like many other vegetables, are great sources of dietary fiber, a necessary element in any balanced diet. Fiber is essential for gastrointestinal health as well as for normal bowel movements. It enriches the stool so that it passes more easily through the digestive tract, stimulating at the same time the peristaltic movement, the contraction of the smooth muscles that help the food removed from the body. Finally, fiber stimulates the secretion of gastric juices that facilitate the absorption of nutrients and food processing. Fiber has also been linked to reducing heart disease as well, as it eliminates some of the bad LDL cholesterol that can block arteries and veins, leading to atherosclerosis, heart attack and stroke.

Weight loss

Because eggplants contain a minimal amount of fat, they are a very healthy food for people trying to lose weight or fight obesity. The fiber is also highly filled, which inhibits the release of ghrelin, a peptide hormone that stimulates appetite. By filling and reducing appetite, the chances of overeating are greatly reduced, so weight loss attempts are better.

Cancer prevention

Along with the beneficial effects of fiber, eggplant is also a great source of antioxidants, one of the body's best lines of defense against a wide variety of diseases and conditions. Eggplant food contains vitamin C, which is an essential part of the immune system because it stimulates the production and activity of white blood cells. Eggplants also contain manganese, which is a natural antioxidant and an essential mineral. Your body can benefit from nasunin and chlorogenic acid, two organic antioxidants that are somewhat unusual, but have had inhibitory activity against free radicals, as well as antiviral and antibacterial qualities. Free radicals are by-products of cellular metabolism that can attack healthy cells and break down DNA into potentially carcinogenic cells. Having high levels of antioxidants in your body will ensure that your organs are protected from harmful infections and diseases, including cancer and heart disease. Nasunin, which is an anthocyanin, has been specifically associated with inhibiting harmful behavior in the brain. Free radicals are partly responsible for neural degeneration and the onset of Alzheimer's disease and dementia. The studies focused mainly on the effects of nazunine on animals, but it is very encouraging news for those suffering from cognitive impairment.


Health benefits of eggplant

The health benefits of eggplant include the following:

Digestion

Eggplants, like many other vegetables, are great sources of dietary fiber, a necessary element in any balanced diet. Fiber is essential for gastrointestinal health as well as for normal bowel movements. It enriches the stool so that it passes more easily through the digestive tract, stimulating at the same time the peristaltic movement, the contraction of the smooth muscles that help the food removed from the body. Finally, fiber stimulates the secretion of gastric juices that facilitate the absorption of nutrients and food processing. Fiber has also been linked to reducing heart disease as well, as it eliminates some of the bad LDL cholesterol that can block arteries and veins, leading to atherosclerosis, heart attack and stroke.

Weight loss

Because eggplants contain a minimal amount of fat, they are a very healthy food for people trying to lose weight or fight obesity. The fiber is also highly filled, which inhibits the release of ghrelin, a peptide hormone that stimulates appetite. By filling and reducing appetite, the chances of overeating are greatly reduced, so weight loss attempts are better.

Cancer prevention

Along with the beneficial effects of fiber, eggplant is also a great source of antioxidants, one of the body's best lines of defense against a wide variety of diseases and conditions. Eggplant food contains vitamin C, which is an essential part of the immune system because it stimulates the production and activity of white blood cells. Eggplants also contain manganese, which is a natural antioxidant and an essential mineral. Your body can benefit from nasunin and chlorogenic acid, two organic antioxidants that are somewhat unusual, but have had inhibitory activity against free radicals, as well as antiviral and antibacterial qualities. Free radicals are by-products of cellular metabolism that can attack healthy cells and break down DNA into potentially carcinogenic cells. Having high levels of antioxidants in your body will ensure that your organs are protected from harmful infections and diseases, including cancer and heart disease. Nasunin, which is an anthocyanin, has been specifically associated with inhibiting harmful behavior in the brain. Free radicals are partly responsible for neural degeneration and the onset of Alzheimer's disease and dementia. The studies focused mainly on the effects of nazunine on animals, but it is very encouraging news for those suffering from cognitive impairment.


Baked eggplant food

Baked eggplant dish - a fasting recipe for everyone.

Ingredient:

4 medium eggplants
high salt
2-3 onions
olive oil
3-4 cloves of garlic
4-5 tomatoes
parsley
thyme
Bay leaves
a few black olives
salt
pepper

Method of preparation:

Wash and wipe the eggplant. Remove the tail, then cut the eggplant. Sprinkle with salt and allow to drain. Peel and slice the onions, then fry in plenty of olive oil. Peel and chop the garlic.

When the onion is transparent, add the garlic and continue to harden for a few minutes. Wash the tomatoes and cut. Half of the tomatoes are placed on the bottom of the oiled pan, and the eggplant is placed on top of them. Put slices of tomatoes between eggplants, a little salt and a lot of pepper on each layer of tomatoes.

When the preparation is ready, the eggplant should be placed well in the tray, not too crowded. Preheat the oven to 230 degrees C. Finely chop and mix the parsley with thyme and bay leaves. Top with what is left of the onion and garlic over the baked eggplant dish.

Add the chopped greens, salt and pepper. Cover this eggplant dish in the oven with aluminum foil. Bake for 15 minutes, then lower the oven temperature to 180 degrees C and leave in the oven for 1 hour and 15 minutes.


Ingredients for eat eggplant:

3 eggplants
2 onions
15 olives
5 tablespoons oil
2 carrots
3-4 ripe tomatoes or 2 tablespoons of broth
2 bell peppers
salt
pepper
1 bunch of parsley
1 zucchini (for a special taste)

Peel the eggplant as much as possible. Also clean the zucchini now. (You can do without this ingredient but don't forget that it gives it a special flavor). Cut them into cubes and season them!

Finely chop the onions, grate the carrots and heat them in hot oil. When they have softened, add the eggplant, zucchini and bell pepper. Cover with water and simmer. Make sure the pan is permanently covered. Let it boil for 20 minutes.

Now add the broth (or peeled tomatoes and diced) and olives. Season to taste and simmer for 5 minutes and add freshly chopped parsley.

Here is a simple recipe available to anyone. Now cook eggplant food and enjoy its special flavor!


Ingredients for eat eggplant:

3 eggplants
2 onions
15 olives
5 tablespoons oil
2 carrots
3-4 ripe tomatoes or 2 tablespoons of broth
2 bell peppers
salt
pepper
1 bunch of parsley
1 zucchini (for a special taste)

Peel the eggplant as much as possible. Also clean the zucchini now. (You can do without this ingredient but don't forget that it gives it a special flavor). Cut them into cubes and season them!

Finely chop the onions, grate the carrots and heat them in hot oil. When they have softened, add the eggplant, zucchini and bell pepper. Cover with water and simmer. Make sure the pan is permanently covered. Let it boil for 20 minutes.

Now add the broth (or peeled tomatoes and diced) and olives. Season to taste and simmer for 5 minutes and add freshly chopped parsley.

Here is a simple recipe available to anyone. Now cook eggplant food and enjoy its special flavor!


Ingredients for eat eggplant:

3 eggplants
2 onions
15 olives
5 tablespoons oil
2 carrots
3-4 ripe tomatoes or 2 tablespoons of broth
2 bell peppers
salt
pepper
1 bunch of parsley
1 zucchini (for a special taste)

Peel the eggplant as much as possible. Also clean the zucchini now. (You can do without this ingredient but don't forget that it gives it a special flavor). Cut them into cubes and season them!

Finely chop the onions, grate the carrots and heat them in hot oil. When they have softened, add the eggplant, zucchini and bell pepper. Cover with water and simmer. Make sure the pan is permanently covered. Let it boil for 20 minutes.

Now add the broth (or peeled tomatoes and diced) and olives. Season to taste and simmer for 5 minutes and add freshly chopped parsley.

Here is a simple recipe available to anyone. Now cook eggplant food and enjoy its special flavor!


Ingredients for eat eggplant:

3 eggplants
2 onions
15 olives
5 tablespoons oil
2 carrots
3-4 ripe tomatoes or 2 tablespoons of broth
2 bell peppers
salt
pepper
1 bunch of parsley
1 zucchini (for a special taste)

Peel the eggplant as much as possible. Also clean the zucchini now. (You can do without this ingredient but don't forget that it gives it a special flavor). Cut them into cubes and season them!

Finely chop the onions, grate the carrots and heat them in hot oil. When they have softened, add the eggplant, zucchini and bell pepper. Cover with water and simmer. Make sure the pan is permanently covered. Let it boil for 20 minutes.

Now add the broth (or peeled tomatoes and diced) and olives. Season to taste and simmer for 5 minutes and add freshly chopped parsley.

Here is a simple recipe available to anyone. Now cook eggplant food and enjoy its special flavor!


Discover the 2 most delicious eggplant dishes! I made them all summer & # 8211 I fell in love with them!

Here are two simple recipes for the most delicious eggplant dishes. Learn how to make a Korean-style flavored eggplant salad with vegetables. This will become your favorite appetizer, and the recipe will be in high demand. To complete the main course with a perfect garnish, Turkish-style eggplants are exactly what you need. They get especially appetizing and tasty.

Recipe No. 1 & # 8211 Korean style eggplant salad

INGREDIENTS

& # 8211 450 g new eggplant (medium size, with thin skin)

& # 8211 3 tablespoons olive oil

& # 8211 1 tablespoon sesame seeds

& # 8211 0.5 teaspoon ground black pepper

& # 8211 1 bunch of greens to taste (coriander, parsley)

METHOD OF PREPARATION

1. Wash the eggplant and cut them into thin strips (10-12 cm long and 0.6-0.7 cm wide).

2. Arrange the eggplants in a bowl and sprinkle with salt. For 450 g of eggplant use about 1.5 teaspoons of salt. Leave the eggplant at room temperature for 20 minutes.

3. Wash the bell peppers, remove the stalk with the seeds and cut them into straws. It is important that the pepper is sweet and juicy. You can use peppers of various colors. Thus, the salad will be more appetizing.

4. Wash and peel the carrot. Cut it into thin straws or pass it through the Korean-style carrot grater.

5. Peel the red onion and cut it in half into slices (as thin as possible).

6. Pour the eggplant into a colander and wash with salt. Let them drain, then arrange them on a kitchen towel.

7. Pour 1 tablespoon of olive oil into a pan and put it on the fire. Fry the eggplant in a hot pan over medium heat for 6-7 minutes. Use a kitchen tongs to mix the eggplant. This way, the thin strips of eggplant will not be damaged. You can also use two spoons or two spatulas.

8. In a bowl (or small jar) mix 2 tablespoons of olive oil with the sugar, soy sauce, vinegar, ground black pepper, ground coriander and crushed garlic. If desired, you can replace the vinegar with lemon juice. Taste and season with spices if needed.

9. Fry the sesame seeds in a dry pan until lightly browned. These will add extra flavor to the salad.

10. In a deeper bowl, mix all the vegetables. Match them with the sauce obtained and sprinkle them with sesame seeds. Stir. Taste the salad. If necessary, match it with spices.

11. Wash and chop the greens. Add it to the vegetable bowl and mix.

12. Refrigerate the salad overnight. If you do not have enough time, leave it in the fridge for at least 1 hour.

Recipe No. 2 & # 8211 Turkish style eggplant

INGREDIENTS

& # 8211 1 bunch of greens to taste

METHOD OF PREPARATION

1. Wash the eggplants and cut them into long strips. Sprinkle with salt and leave at room temperature for 30 minutes. Wash them with clean water and strain them.

2. Peel and chop the onion. Wash the tomatoes. Remove the spine and chop finely. Peel a squash, grate it and squeeze the juice.

3. Mix the vegetables and fry them lightly in a pan with hot oil. Match them with salt and ground black pepper. Stir.

4. Fry the eggplants separately in another hot pan.

5. Arrange the eggplant slices on a baking tray. Cover each slice with a layer of fried vegetables. If desired, you can cover the vegetables with another slice of eggplant. Sprinkle with oil and place in the preheated oven at 180 ° C for 10 minutes. Sprinkle the eggplant with chopped greens.


Discover the 2 most delicious eggplant dishes! I made them all summer & # 8211 I fell in love with them!

Here are two simple recipes for the most delicious eggplant dishes. Learn how to make a Korean-style flavored eggplant salad with vegetables. This will become your favorite appetizer, and the recipe will be in high demand. To complete the main course with a perfect garnish, Turkish-style eggplants are exactly what you need. They get especially appetizing and tasty.

Recipe No. 1 & # 8211 Korean style eggplant salad

INGREDIENTS

& # 8211 450 g new eggplant (medium size, with thin skin)

& # 8211 3 tablespoons olive oil

& # 8211 1 tablespoon sesame seeds

& # 8211 0.5 teaspoon ground black pepper

& # 8211 1 bunch of greens to taste (coriander, parsley)

METHOD OF PREPARATION

1. Wash the eggplant and cut them into thin strips (10-12 cm long and 0.6-0.7 cm wide).

2. Arrange the eggplants in a bowl and sprinkle with salt. For 450 g of eggplant use about 1.5 teaspoons of salt. Leave the eggplant at room temperature for 20 minutes.

3. Wash the bell peppers, remove the stalk with the seeds and cut them into straws. It is important that the pepper is sweet and juicy. You can use peppers of various colors. Thus, the salad will be more appetizing.

4. Wash and peel the carrot. Cut it into thin straws or pass it through the Korean-style carrot grater.

5. Peel the red onion and cut it in half into slices (as thin as possible).

6. Pour the eggplant into a colander and wash with salt. Let them drain, then arrange them on a kitchen towel.

7. Pour 1 tablespoon of olive oil into a pan and put it on the fire. Fry the eggplant in a hot pan over medium heat for 6-7 minutes. Use a kitchen tongs to mix the eggplant. This way, the thin strips of eggplant will not be damaged. You can also use two spoons or two spatulas.

8. In a bowl (or small jar) mix 2 tablespoons of olive oil with the sugar, soy sauce, vinegar, ground black pepper, ground coriander and crushed garlic. If desired, you can replace the vinegar with lemon juice. Taste and season with spices if needed.

9. Fry the sesame seeds in a dry pan until lightly browned. These will add extra flavor to the salad.

10. In a deeper bowl, mix all the vegetables. Match them with the sauce obtained and sprinkle them with sesame seeds. Stir. Taste the salad. If necessary, match it with spices.

11. Wash and chop the greens. Add it to the vegetable bowl and mix.

12. Refrigerate the salad overnight. If you do not have enough time, leave it in the fridge for at least 1 hour.

Recipe No. 2 & # 8211 Turkish style eggplant

INGREDIENTS

& # 8211 1 bunch of greens to taste

METHOD OF PREPARATION

1. Wash the eggplants and cut them into long strips. Sprinkle with salt and leave at room temperature for 30 minutes. Wash them with clean water and strain them.

2. Peel and chop the onion. Wash the tomatoes. Remove the spine and chop finely. Peel a squash, grate it and squeeze the juice.

3. Mix the vegetables and fry them lightly in a pan with hot oil. Match them with salt and ground black pepper. Stir.

4. Fry the eggplants separately in another hot pan.

5. Arrange the eggplant slices on a baking tray. Cover each slice with a layer of fried vegetables. If desired, you can cover the vegetables with another slice of eggplant. Sprinkle with oil and place in the preheated oven at 180 ° C for 10 minutes. Sprinkle the eggplant with chopped greens.