How to cook eggplant

Eggplant "Towers" Preheat the oven to 180-200 degrees. Slice eggplant into thin slices with a thickness of 1 cm and place them on a baking pan in a single layer. Top off with slices of tomato and zucchini, cut the same thickness. Drizzle with olive oil, vinegar and season to taste. Place in oven and bake for 20-25 minutes.

Eggplant "Istanbul"Eggplant cut into lengthwise halves, cut the flesh into 0.5 cm from the skin, but do not remove it, put the vegetables in cold salted water for 15-20 minutes to remove them from the bitterness. Then sauté them in olive oil. Carrots, pepper, onion and celery finely chop and sauté in olive oil. Add to them cut into small pieces carrot, parsley, chopped garlic, thyme, pepper, salt and mix. Each of the halves of the eggplant, remove the pulp, chop and add to vegetables. Eggplant vegetable fill received meat, put a greased form, place in a preheated 180-200 degree oven and bake for 15-20 minutes. Serve cold.

Eggplant, grilled with onionsEggplant wash in cold water, Pat dry, cut off the ends and boil. Cut into thin slices, salt, roll both sides in flour and fry in vegetable oil. Slice onions into rings and also fry in butter. Ready to shift the eggplant dish, alternating with fried onions. In a pan put the sour cream, tomato paste, a small amount of oil, stir and allow to writing a rolling boil. Received sauce fill the eggplant.

Eggplant sauceEggplant peel, cut into small cubes and boil until tender. Drain in a sieve to drain the water. Onion cut into cubes and fry in vegetable oil until soft. Tomatoes, boil, and RUB through a sieve. To the onions add the finely chopped pepper, chopped garlic and simmer until thick. Then add eggplant, herbs and salt. Bring to a boil and cool. Serve cold.