Eggplants appeared in our countryrelatively recently. And they came to cooking along with recipes from Europe. Some of these recipes have been adapted to our tastes, and some have remained unchanged. And some, having remained unchanged, have simply received a new name. For example, you know that eggplant caviar is nothing more than French ratatouille - stewed eggplants with vegetables. This is perhaps the most famous of all the options for cooking eggplants in this way. But there are other, no less interesting recipes. However, we will start with ratatouille or eggplant caviar - as you prefer.

Ratatouille

A very tasty dish – light and filling at the same time. Ratatouille is known in several interpretations, including as our domestic eggplant caviar. Ingredients:

• Eggplant;
• Onion;
• Courgettes;
• Tomatoes;
• Bell pepper;
• Garlic;
• Basil;
• Vegetable oil.

Preparation:The ingredients for this dish are taken in equal proportions, and garlic and basil to taste. First, wash all the vegetables and cut them into large cubes or sticks, chop the onion. Pour oil into a frying pan, heat it up and fry the onion in oil until it turns golden. Add finely chopped garlic and fry for a couple more minutes. Then put the eggplants, peppers, zucchini in the frying pan, season with pepper and salt and leave to stew under a closed lid for ten to fifteen minutes. Next, add tomatoes and basil to the vegetables and continue to stew the vegetables in an open frying pan for ten minutes. Serve the dish hot or cold. But cold ratatouille is much tastier! Note: If you replace the zucchini with carrots and do not add garlic and basil to the dish, you will get eggplant caviar, traditional for our cuisine.

Eggplants Chinese

It turns out that in China they also love eggplants. And they stew them with onions and garlic. Try it – it’s very tasty! Ingredients:

• Eggplants - 1 kg;
• Onion - 2 medium sized bulbs;
• Garlic - 1 head;
• Soy sauce - 1 tablespoon;
• Ground red pepper - half teaspoon;
• Vegetable oil.

Preparation: Wash and dry the eggplants.First, cut them into thin slices (lengthwise), and then cut the slices into strips. The strips should be narrow (no wider than two and a half centimeters) and thin (about three to four millimeters). Heat vegetable oil in a frying pan and fry the eggplants in small portions. Keep in mind that eggplants absorb oil well, so pour very little of it into the pan. Transfer the fried vegetables to a separate bowl, and add two to three tablespoons of water to the frying pan and put in finely chopped onions. Add half a head of garlic there, which we also chop very finely first or crush in a garlic press. Season the onion with soy sauce and pepper, add salt to your taste and let this mixture boil. Then put the eggplants in the frying pan and simmer until all the liquid has evaporated. Serve sprinkled with grated garlic.

Eggplants in sour cream

A very, very tasty dish! Usually eggplants are stewed with tomatoes. But this recipe suggests cooking eggplants in sour cream sauce. Ingredients:

• 3 large eggplants;
• 2 heads of onions;
• 5 pieces of medium-sized tomatoes;
• A glass of sour cream;
• Vegetable oil;
• Black pepper and salt - to your taste.

Preparation: Wash and dry the eggplants.Then cut off the ends, cut each fruit in half, salt and leave it like this for half an hour. Thanks to this procedure, the eggplants will give up all their bitterness. After that, lightly squeeze the eggplants (but you don’t have to do this) and cut them into cubes. Cut the onion into half rings and fry it in a frying pan with vegetable oil. When the onion starts to fry, acquiring a golden crust, add the eggplants to the frying pan and continue frying everything together. Meanwhile, cut the tomatoes into thin slices and also put them in the frying pan. Fry the eggplants with onions and tomatoes over high heat for two to three minutes. For the sauce, dilute the sour cream with half a glass of warm boiled water and pour it into the frying pan. Reduce the heat and continue to simmer the vegetables for fifteen minutes. About five minutes before the end of the process, add salt and black pepper to the eggplants. These eggplants stewed with vegetables can be prepared in the French style, in Chinese or in sour cream sauce. In general, they can be stewed with any vegetables. They go well with potatoes and pumpkin, with cabbage and sweet peppers, with carrots and tomatoes. Some people soak the eggplants in advance, while others skip this procedure. Some like stewed eggplants cut into cubes, others like them cut into slices or strips. Some people will like eggplants with garlic, while others will like them with fresh herbs. Try them! Cook with pleasure and bon appetit! We recommend reading:

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