Prepare the eggplant in the oven!

Eggplant in the oven softens so much that it melts in the mouth. And the additional flavor and sharpness will be given to him by tomatoes, garlic and spices. For fullness, you can bake eggplant with mushrooms, cheese and even with pasta. Eggplant produces a magnificent caviar - the same caviar, "overseas". They can be procured for future use, rolled into cans. You can make a dish, very similar to mushrooms - eggplant salted. These "blue", as they are lovingly called in Odessa, are suitable for cold and hot snacks, and you can prepare an independent dish, and - in the range.

How to bake eggplant

We need today

A kilogram of aubergines, a half kilogram of large tomatoes, a lot of garlic, coriander, basil and other any greens, two hundred grams of Parmesan cheese, olive oil, salt.

How will we prepare this now?

To remove the bitterness from eggplant, you need to rub every bit of salt or soak in salted water for half an hour. Then rinse or simply squeeze. Then they are not saturated with oil when frying and they do not need to be salted any more. So, cut into circles (and if eggplants are small - better along the plates), soak or salt and tomatoes. They also have to cut into circles. All the asses removed, the extreme small slices are also probably not useful here. Now the pressed eggplants roll in flour and fry in olive oil in a wide frying pan. A large baking tray should be oiled and put on it roasted eggplants in orderly rows. For each eggplant circle put a circle of tomato, sprinkle generously sliced garlic, finely chopped herbs, cover with a thin layer of "Parmesan". Bake an eggplant in the oven for twenty minutes at a temperature not too high, at least - up to two hundred degrees. Tasty and hot, and cold - with fresh bread or fried potatoes.

Eggplant in the oven with pasta

We need today

Alkylogram of eggplants, any kind of pasta about three hundred grams, two eggs, a glass of sour cream, black pepper and chili, garlic, salt, a couple of large tomatoes and a pair of onions, a slice of grams for one hundred and fifty hard cheese, a bit of cheese cheese to sprinkle a ready dish, greens Cilantro or parsley, olive oil and cream.

How will we prepare this now?

Eggplants cut into thin circles and soak in salt water for half an hour. Cook pasta, as usual, until cooked, but no more. Drain the water, mix with butter. Squeeze out the water from the eggplants, roll them in flour and fry them to crust in olive oil. In the same frying pan fry the onion rings, and then scalded and skinned pieces of tomatoes. We collect all this in one dish, except macaroni and eggplant, add pepper, squeeze there at least half of the head of garlic, mix. Lubricate the form with butter, put half of the pasta on the bottom, eggplants on them, then onions with tomatoes, and - the final chord - again pasta. Eggs to be beaten with sour cream and some salt (do not go too far!), Mix with grated cheese on a fine grater and pour this mixture over the top of the pasta, trying to do it evenly. Now put the mold in a heated up to one hundred and eighty degrees oven and bake for twenty minutes. Eggplant in the oven soaked with garlic flavor, added a tomato flavor - just a pleasure! And the satiety at us will appear from macaroni, sour cream and cheese. We put into plates, sprinkle with herbs, soft cheese and wonder how good it all is together. Bon Appetit!