What to cook from eggplant: 4 recipes from chefs in Moscow restaurants

330 calories

Baked eggplant with tomato salsa

Light vegetable dish with salsa and tahini sauce from the chef of the Hydra bar.

COOKING TIME:

60 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Walnut paste (tahini)

1 tsp

Cooking process

  1. Preheat the oven to 260 degrees. Make deep cuts along the eggplant with a knife and bake for 30 minutes until soft.
  2. Let cool and immediately peel. Salt and drizzle with olive oil.

  3. For the sauce, grind tahini, lemon juice, tarragon, parsley leaves, a pinch of salt, a clove of garlic with water in a blender until a uniform consistency.
  4. For salsa, peel the tomatoes and cut into small cubes.
  5. Shallots, garlic and chili peppers chop finely. Shred the leaves of parsley and cilantro. Knead all the ingredients together with olive oil, lemon juice and salt.

  6. Put the sauce on a plate with a tablespoon. Cut the eggplant lengthwise, put the tomato salsa inside.
  7. Garnish with fresh herbs and pine nuts roasted in a dry pan.

480 calories

Salad with warm beef and crispy eggplant

An unusual snack from the Asian bistro BigAsia.

COOKING TIME:

60 minutes

NUMBER OF PORTS:

1 serving

Ingredients

Oil (herbal )

100 ml

Sauce (sweet chili for chicken)

100 g

Cooking process

  1. Cut the beef tenderloin into small pieces.

  2. For marinade, mix the egg yolk with half oyster sauce, half soy sauce, half sesame oil and starch.
  3. Pour the mixture with meat.
  4. Beat the remaining sauces with butter and paprika.
  5. Bell pepper grease with vegetable oil, salt and bake in the oven at a temperature of 200 degrees for 20 minutes.
  6. Peel and chop arbitrarily.

  7. Cut the eggplant into large cubes, salt and grease with a sweet chicken chili sauce. Fry in a pan until golden brown.
  8. Fry the beef for 3-4 minutes in vegetable oil, add finely chopped chili peppers, ginger and garlic.
  9. Put spinach, bell pepper, eggplant and beef in a deep bowl. Season with sauce.

260 calories

Pasta packeri with eggplant and strachella

Pasta with vegetables and cheese from the restaurant chef " Cheretto Sea "by Vladimir Sidorov.

COOKING TIME:

35 minutes

NUMBER OF PORTS:

2 servings

Ingredients

Pepper (Kayen )

1 pinch

Cooking process

  1. Finely chop the garlic, onion and basil.
  2. Cut the eggplant into thin slices. Grate Parmesan on a fine grater.
  3. Boil the pasta in salted water to an aldente state.

  4. In olive oil, fry the garlic, shallots, add tomatoes, cayenne pepper and basil.
  5. Stew everything together and add the eggplant and parmesan.
  6. Add the pasta to the sauce, mix and warm.
  7. Put on a plate, decorate with pieces of strachatella and basil leaves.

280 calories

Vegan eggplant shakshuka

Lenten Middle Eastern appetizer recipe by Levantine restaurant chef Ilya Cherkashin .

COOKING TIME:

140 minutes

NUMBER OF PORTS:

1 serving

Preparation process

  1. Cut the eggplant into small cubes and soak in salt water for an hour and a half.
  2. Remove the eggplant from the water, dry it with a paper towel and fry in oil until golden brown.
  3. Remove excess oil with another paper towel.
  4. Chop red onion, pepper and tomatoes. Chill pepper finely chop.

  5. Fry in vegetable oil. Pour in water, salt and simmer for 30 minutes.
  6. Add the eggplant and simmer another 10 minutes.
  7. Salt and pepper. Serve the shakshuku chilled.

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