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Recipes with eggplant that you will love
There are different types of aubergines in the world, their origin comes directly from India. It is a vegetable that provides potassium, iron, vitamins type C and calcium, something that our human body needs for our bones. For this reason, we will leave you the best eggplant recipes that you will surely love.
Although it is a food widely consumed by vegetarians and we rarely know how to accompany it, today we will show you which are the best recipes with aubergines.
Recipes with stewed aubergines
For this dish you need different utensils and some vegetables, in addition to the eggplant.
2 more or less large aubergines.
1 Pepper/paprika, green or, failing that, Red.
1 medium sized ripe tomato
4 cloves of garlic with a reasonable size
Oil (preferably olive)
40 grams of salt along with pepper.
Parsley or coriander already chopped.
Remember that we must wash our hands and then wash the vegetables purchased to make this wonderful recipe. When we finish doing this process, we must remove the skin from the tomato and garlic, then chop it into medium pieces along with the other vegetables.
At the moment of having everything chopped, we will have to look for a hole/casserole where the ingredients can be incorporated.
Before introducing all the vegetables we must pour oil into the casserole / pot and then incorporate said chopped vegetables inside, and then add the salt and pepper at the same time. This will cook at medium power.
It should not take more than 20 minutes, since the cooking we need is a measure where it does not feel so soft or so hard. At the end of those 20 minutes, the parsley or cilantro that was chopped should be placed on top to give it a magical touch with its color.
Aubergines stuffed with meat
A main dish, one of the best that can be made with aubergine, will be something different and exquisite to share with family or friends.
A large onion.
4 cloves of garlic.
200 grams of pig/pork/pork meat.
200 beef / veal.
400 grams of tomato already chopped.
50 grams of flour already sifted.
50 grams of butter.
1 liter of milk.
20 grams of nutmeg.
70 grated white cheese.
A pinch of salt as well as pepper.
We will have to cut half of the aubergine along with its skin, inside the aubergine we will have to make diagonal cuts, as if to make the effect of a fence on it. Having said this, we will put it on a tray, letting the grille face forward.
At that moment we add oil above the stem that we made and put it in the oven, waiting for it to absorb the oil and brown for about 15 minutes.
In a frying pan we will deposit another little oil, letting it heat slowly with a low degree of fire, and then add the garlic cloves, the onion and part of the red paprika that should have been chopped beforehand. Add a pinch of salt and pepper for about 10 minutes and stir.
At the moment that it is integrated, we chop both meats small enough to later add them, with a wooden paddle it will help you wrap the flavor of the meat with all the chopped vegetables, while the aubergines are still in the process of gently acquiring the flavor of the oil.
The meat should take on the color of the vegetables exposed in the pan, so you will have to cover and leave the meat covered for about 30 minutes to cook over low heat.
With the milk and the nutmeg you will make a béchamel sauce, so when the meat is finished cooking, it is time to take the aubergines and start serving. The meat is deposited in the grating made by us in the eggplant, and then the bechamel sauce is poured in lines.
Then grate it with the cheese and put the aubergines back into the oven for about 5 more minutes so that the cheese melts. And we end up waiting to take it out of the oven and serve it directly on the plate.
fried aubergines with honey
An eggplant recipe for a family snack and give yourself a unique taste with exquisite flavor.
60 grams of wheat flour,
Salt and water.
Some use carbonated water, but it is the choice of the person.
We must chop the eggplant like French fries, the same size and thickness. After that we will have to introduce it in salted water, we will go around it several times to remove that distinctive taste of the eggplant that is bitter. We drain it and pass it through flour, it must be gently, since we do not want flour lumps in them.
After that we will have to have the oil already preheated in a pan, where our eggplant strips will be sent. At the moment of seeing them golden we will take it out carefully, so as not to get burned. We will notice that when they are removed they will drain little oil, then we will pass it to a plate and pour honey to taste, finishing the plate.
In this recipe we will have several ingredients that we will necessarily need to make the aubergine the protagonist of the flavors.
3 medium aubergines.
3 medium cloves of garlic.
10 ml of oil.
100 grams of 3 different cheeses (chopped into slices)
1 can of tomato
Large onion already chopped into small pieces.
We must start with peeling the skin of the aubergines and chop them into slices so that they do not lose their shape, after that you will have to boil it with a teaspoon of salt. After 10 minutes you should let the water drain and let them cool uncovered.
In those minutes you will take a frying pan, where you will heat with oil and add the chopped onion together with the tomato, so that you make a sauce with great volume.
You can use sheets of pasta if you require it, but in a container already continuously prepared with a little fat. Then you will have to make the layers, one of eggplant, you pour the sauce, one of cheese and so on until you finish.
To then finish letting it bake at around 150 C for 30 minutes. This is a dish that is served warm, so you will need to let it rest for about 15 minutes after the 30 minutes is up. Once you have finished that building you can also grate cheese to taste.