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Eggplant food

Eggplant food

Put water in a saucepan on the stove, then cut the eggplant peel into stripes and then in half, then cut in half into rounds. Place in the stove tray, add salt and oil on top and put in the hot oven until golden brown. Peel an onion, wash it and cut it into juliennes. In the water that is put to boil on the stove put salt and then chopped onion. Boil for 10-15 minutes and then drain in a strainer.

Put not too much oil in a large pan because the eggplants in the oven have absorbed the oil and the food does not come out too greasy, add the onion and let it cook for 10 minutes on high heat. The eggplants will be added over the onion, letting them cook together. After 5 minutes, put the boiled water over the eggplant in the pan and let it boil, add the tomato juice. Meanwhile, clean and chop the garlic and parsley. When the crane is well cooked, add salt and pepper and add the garlic and greens.

Good appetite.


Eggplant dish with tomatoes and onions

If it's still eggplant season and now they are the tastiest and if there are still plenty of tomatoes in the market, a tomato eggplant dish goes perfectly. What's more, it's fasting (vegan) and it's quick and easy.

To make this eggplant dish with tomatoes you do not need baked eggplant but it is prepared with raw eggplant, cut into cubes, as I made the recipe for fried eggplant with garlic only now they are with onions and tomatoes, like some kind of stew.

As eggplants, when you fry them, they absorb a lot of oil, I used less oil but instead I put a little water so that they can cook better. The tomatoes I had weren't too juicy either. So you will have to decide with your own eyes if and how much water needs to be added.

See in the video below how to make eggplant in the oven!
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Eggplant dish with tomatoes and onions

If it's still eggplant season and now they are the tastiest and if there are still plenty of tomatoes in the market, a tomato eggplant dish goes perfectly. What's more, it's fasting (vegan) and it's quick and easy.

To make this eggplant dish with tomatoes you do not need baked eggplant but it is prepared with raw eggplant, cut into cubes, as I made the recipe for fried eggplant with garlic only now they are with onions and tomatoes, like some kind of stew.

As eggplants, when you fry them, they absorb a lot of oil, I used less oil but instead I put a little water so that they can cook better. The tomatoes I had weren't too juicy either. So you will have to decide with your own eyes if and how much water needs to be added.

See in the video below how to make eggplant in the oven!
Subscribe to the Youtube channel too!
Click on the notification bell!


Eggplant dish with tomatoes and onions

If it's still eggplant season and now they are the tastiest and if there are still plenty of tomatoes in the market, a tomato eggplant dish goes perfectly. What's more, it's fasting (vegan) and it's quick and easy.

To make this eggplant dish with tomatoes you do not need baked eggplant but it is prepared with raw eggplant, cut into cubes, as I made the recipe for fried eggplant with garlic only now they are with onions and tomatoes, like some kind of stew.

As eggplants, when you fry them, they absorb a lot of oil, I used less oil but instead I put a little water so that they can cook better. The tomatoes I had weren't too juicy either. So you will have to decide with your own eyes if and how much water needs to be added.

See in the video below how to make eggplant in the oven!
Subscribe to the Youtube channel too!
Click on the notification bell!


First wash the eggplants and cut them into cubes. In a large bowl put water, a tablespoon of salt, dip the eggplant and cover with a plate to sit under salted water.

After half an hour we rinse them very well and dry them with absorbent kitchen towels.

Heat the 5 tablespoons of oil and fry the eggplant. Cover with a lid and shake the pan from time to time. When it starts to take on color, take the lid and continue cooking until it softens and browns nicely.

Remove them on absorbent kitchen towels to absorb excess oil.

Put 3 tablespoons of oil in a saucepan and sauté the chopped onion until soft. Add the peeled tomatoes, paprika, thyme, salt and pepper. Boil for about 4-5 minutes, stirring occasionally.

Add the eggplant, the garlic passed through the press and enough water to cover them.

Cook for another 10 minutes. If the stew is too low, add a little more warm water and bring to a boil, two more.

Extinguish the fire and sprinkle with chopped parsley.

The food is ready and can be served. Enjoy!

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Eggplant bite

Cut the eggplant into 1 cm thick slices. Sprinkle salt on top of them and drain for 30-40 minutes. Then wipe with paper towels. Sprinkle with flour and fry in hot oil.

Chop the onion and garlic as small as possible and fry in hot oil. Add the minced meat and simmer, stirring occasionally. After the meat has browned a little, add the finely chopped tomatoes and greens. Leave on the fire for another 20 minutes.

Choose a shape suitable in size, deep enough, which we grease with oil. Place the first layer of eggplant. Pour the meat filling with tomatoes on top and then again a layer of eggplant. Follow the rest of the meat, leveling with a spatula to obtain an even layer.

Prepare the mixture for au gratin: beat the eggs with the yolk and grated cheese, season with salt and pepper and pour over the moussaka. Put the form in the oven and bake the moussaka for 40 minutes, until it is evenly au gratin.


Health benefits of eggplant

The health benefits of eggplant include the following:

Digestion

Eggplants, like many other vegetables, are great sources of dietary fiber, a necessary element in any balanced diet. Fiber is essential for gastrointestinal health as well as for normal bowel movements. It enriches the stool so that it passes more easily through the digestive tract, stimulating at the same time the peristaltic movement, the contraction of the smooth muscles that help the food removed from the body. Finally, fiber stimulates the secretion of gastric juices that facilitate the absorption of nutrients and food processing. Fiber has also been linked to reducing heart disease as well, as it eliminates some of the bad LDL cholesterol that can block arteries and veins, leading to atherosclerosis, heart attack and stroke.

Weight loss

Because eggplants contain a minimal amount of fat, they are a very healthy food for people trying to lose weight or fight obesity. The fiber is also very full, which inhibits the release of ghrelin, an appetite-stimulating peptide hormone. By filling and reducing appetite, the chances of overeating are much reduced, so weight loss attempts are better.

Cancer prevention

Along with the beneficial effects of fiber, eggplant is also a great source of antioxidants, one of the body's best lines of defense against a wide variety of diseases and conditions. Eggplant food contains vitamin C, which is an essential part of the immune system because it stimulates the production and activity of white blood cells. Eggplants also contain manganese, which is a natural antioxidant and an essential mineral. Your body may benefit from nasunin and chlorogenic acid, two organic antioxidants that are somewhat unusual, but have had inhibitory activity against free radicals, as well as antiviral and antibacterial qualities. Free radicals are by-products of cellular metabolism that can attack healthy cells and break down DNA into potentially carcinogenic cells. Having high levels of antioxidants in your body will ensure that your organs are protected from harmful infections and diseases, including cancer and heart disease. Nasunin, which is an anthocyanin, has been specifically associated with inhibiting harmful behavior in the brain. Free radicals are partly responsible for neural degeneration and the onset of Alzheimer's disease and dementia. Studies have focused mainly on the effects of nazunine on animals, but this is very encouraging news for those suffering from cognitive impairment.