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Color moods — blue: preparing the eggplant

Season these vegetables is in full swing, so recorded a few interesting recipes

The eggplants have started in the first Millennium BC. Vegetable growing in India, Southeast Asia and the middle East. There still can be found growing wild eggplant. India, Burma, China, Japan, and then Algeria and Egypt — it is in these countries began to cultivate eggplants and actively prepare them for food. In Europe, the eggplant was in the XIV century. And for a long time Europeans were afraid to eat it, as it was believed that eating eggplant, you can go crazy. A hundred years later, after the discovery of South America, where Indians cultivated and ate the eggplant, there was a fashion for blue and vegetables in Europe. In Russia, the eggplant was brought from Turkey in the early eighteenth century.

Caponata (stewed eggplant)

Ingredients: 2 eggplant, 2 tomatoes, 1 onion, 10 pieces of olives, about 2 tbsp capers, 2 tbsp wine vinegar, 1 tsp sugar, a bunch of parsley, 2-3 cloves of garlic, salt, pepper.

Method of preparation: the eggplant to cut the peel, cut into large cubes, sprinkle with salt and put in colander to glass bitterness. Wash the eggplant, dry with paper towels and fry until cooked. Onion, garlic crush with a knife and chop. From tomatoes to remove the skins and chop. Fry in a pan the onion and garlic. Add to it tomatoes. To put out. Pour in the vinegar. Add sugar. To put out. Chop olives. Put them to the tomato sauce, add the capers. Mix well. Eggplant mixed with the sauce. Sprinkle with chopped parsley.

Eggplant Hye (Korean snack)

Ingredients: 4 eggplants, 2 bell peppers, 1-2 onions, 4-5 cloves of garlic, black pepper, red pepper, salt, 3 tablespoons Apple cider or wine vinegar, 1 tsp sugar or honey, vegetable oil, greens.

Method of preparation: eggplant cut into strips, sprinkle them with salt and put into the refrigerator for a few hours and preferably overnight. Eggplant wring out, rinse, dry with paper towel. Send blue on a heated with oil pan. Better fry the eggplant in small portions rather than all at once. Chop the herbs, crush the garlic and combine with greens. Onion cut into cubes, pepper strips. Fry the onions in the pan, adding sugar or honey to sacramentarians. To combine onion, pepper, greens. Add pepper. Then put the eggplant, mix well. Pour in vinegar to taste. Mix well and remove to a day in the refrigerator. Serve when all the ingredients are saturated with juice.


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