See how to prepare delicious and easy dishes with this versatile vegetable
The aubergine is a versatile and tasty ingredient that conquers the taste with its soft consistency and surprising flavor. Whether it’s cooking, grilled, padded or combined with other ingredients, it adapts to several preparations, becoming a protagonist of light dishes, nutrients and full of personality.
So watch 5 practical recipes with aubergines for lunch!
Eggplant lasagna
Ingredients
- 2 eggplant Cut into thin slices towards the length
- 300 g of minced meat
- 1 chopped onion
- 2 wedges of chopped garlic
- 2 cups of tomato sauce
- 200 g of sliced mozzarella
- Olive oil, salt, ground black pepper and oregano as desired
- Basil leaves to decorate
Methods of preparation
Grill both sides of the slices of aubergine in a pan with a drizzle of olive oil over low heat. Season with salt and black pepper. Reserve. In the same pan, add more olive oil and brown the onion and garlic to golden. Add the minced meat and cook until the water dries. Season with salt, black pepper and oregano. Add the tomato sauce and cook for another 5 minutes.
In a refractory, he begins to assemble the lasagna with a layer of meat sauce. Put a layer of aubergines at the top. Add the mozzarella and a little sauce again. Repeat the layers until the end of the ingredients. Ends with a layer of aubergines and mozzarella. Put some basil leaves and cook preheated to 180 ° C for about 25 minutes or until gratin. Serve later.
Eggplant and tomato risotto
Ingredients
- 1 cup of tea arboreal rice
- 1 diced eggplant
- 2 chopped ripe tomatoes
- 1 chopped onion
- 2 wedges of chopped garlic
- 1/2 cup of dry white wine
- 4 cups of tea with hot vegetable broth
- 50 g of grated Parmesan
- 2 tablespoons of butter
- Basil leaves, olive oil, salt and ground pepper ground to taste
Methods of preparation
On low heat, heat a large pan with a drizzle of olive oil. Fry the aubergines until lightly brown. Season with salt and set aside. In another pan, heat 1 tablespoon of butter and a drizzle of olive oil over medium heat. Fry the onion until it is transparent. Add the garlic and brown for another 1 minute. Add the rice and brown until the beans are slightly translucent. Add the dry white wine and mix until the alcohol evaporates.
It begins to gradually add the hot vegetable broth to the rice, one shell at a time, stirring constantly. When the liquid starts to dry, add more broth. Repeat the process until the rice is al dente. When the rice is almost to the point, add the grilled aubergines and chopped tomatoes. Cook for another 3 minutes. Turn off the fire, add the remaining butter and the Parmesan. Mix well up to creamy. Season with salt and black pepper. Decorate with basil leaves and serve then.
Eggplant and cheese cake
Ingredients
Mass
- 2 cups of wheat flour tea
- 3 tablespoons of cold butter
- 1 egg
- 1/2 cup of ice water
- 1 pinch of salt
Filling
- 2 diced aubergines
- 1 chopped onion
- 2 wedges of chopped garlic
- 200 g of grated mozzarella
- 100 g of grated Parmesan
- 2 tomatoes chopped
- 3 eggs
- 1/2 cup of sour cream tea
- Olive oil, salt and grinded black pepper to taste
Methods of preparation
Mass
In a bowl, mix the flour, butter and salt until it forms a crumb. Slowly add the egg and cold water, kneading up to a homogeneous mass. Wrap in cinematographic plastic and refrigerate for 20 minutes.
Filling
In a pan, heat a drizzle of olive oil over low heat and brown the onion and garlic. Add the aubergine cubes and cook until soft. Add the tomatoes and cook for another 5 minutes. Season with salt and black pepper. Reserve.
Assembly
Lift the dough with a roll and cover the bottom and sides of a crooked shape. Practice the bottom with a fork and cook the preheated mass at 180 ° C for 10 minutes. Remove from the oven and spread the aubergine mixture and the tomato above the dough. In a bowl, beat the eggs with the cream and add half of the mozzarella. Mix until smooth. Pour this mixture over the filling in the form. Sprinkle the rest of mozzarella and Parmesan. Bake in a preheated oven at 180 ° C for about 30-40 minutes or until the cake is golden and soda. Serve later.
Eggplant full of quinoa
Ingredients
- 2 aubergines
- 1 cup of tea Quinoa
- 2 cups of water tea
- 1 chopped onion
- 2 wedges of chopped garlic
- Olive oil, salt and grinded black pepper to taste
- Green smell to decorate
Methods of preparation
In a pan, put the water and bring over medium heat to a boil. Add quinoa and salt and cook for 15 minutes or until you dry. Turn off the heat and set aside. In another pan, heat a drizzle of olive oil over low heat and brown the onion and garlic. Add the quinoa, season with salt and black pepper and mix for 1 minute. Reserve.
Cut the aubergines halfway towards the length. With a knife, remove the crumb, leaving an edge of about 1 cm. Fold the aubergine cavities with Quinoa’s mixture. Put the aubergines in a baking tray with olive oil. Bake in a preheated oven at 180 ° C for about 25 minutes. Decorate with green smell and serve then.
Eggplant breaded
Ingredients
- 2 sliced aubergines
- 2 egg
- 1 cup of wheat flour
- 1 cup of breadcrumbs
- 50 g of grated Parmesan
- Salt, ground black pepper and oregano as desired
- Olive oil
- Waterfall
Methods of preparation
Put the eggplant slices in a bowl with water and a pinch of salt for 20 minutes to remove bitterness. Rinse well and dry with paper towel. On a deep dish, beat the eggs with a pinch of salt and black pepper. In another dish, mix the breadcrumbs, Parmesan and oregano. Put the flour in a third dish.
Pass each slice of aubergines in the flour, covering well. Then immerse yourself in the beaten eggs. Finally, the mixture of bread and cheese passes, pressing slightly to join. Put the slices breaded in a bangs fat with olive oil. Brush lightly with olive oil to make it crunchy. Bake in a preheated oven at 200 ° C for about 25-30 minutes, transforming half of the time to brown both sides. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
