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Eggplant. Nutrients relatively thin in eggplant.
They prevail., Glucose, pectin compounds that contribute to the removal of toxins from the body, protein substances, as well as vitamin C, carotene, calcium and potassium, phosphorus. And contains B vitamins, folic and nicotinic acid, copper, iron, zinc and manganese.
Eggplant lower concentration of cholesterol in the blood, so they are used in the treatment and prevention of atherosclerosis. In addition, they have anti-inflammatory properties, improve blood circulation to the heart muscle, protects the liver from fat accumulation, strengthen the ability of insulin to lower blood sugar, stimulate the formation of eritrotsina.
Eggplant Salad. Wash vegetables, bake in the oven, allow to cool. Remove peel and finely posech, add chopped onion - 50 g, three tablespoons of vegetable oil, salt, sugar and lemon juice to taste. The proportions are given at the rate of 500 g of eggplant.
Salad of eggplant and pepper. Bake two and three pepper eggplant, cut into large slices and arrange on a plate, top - a ring of onion. Drizzle with sauce (garlic, mashed with salt, stir in vinegar and 1 tbsp. Spoonful of vegetable oil). Garnish with herbs.
Terrine of eggplant. Remove skin from roasted eggplant, to drain off the juice, the pulp through a sieve. In the resulting mass, stirring, pour in vegetable oil three tablespoons of four eggplant), lemon juice. Add salt to taste and whip.
Eggplant salad with tomatoes. 400 g of eggplant peel and cut into pieces, season with salt and leave for 15 minutes, then gently squeeze and fry with onions (20 g) in vegetable oil and refrigerate. Place in salad bowl and add the chopped tomato slices 400 g, 100 g of pepper, cut into rings, sprinkle with 2 tbsp. tablespoons vegetable oil, vinegar, pepper and salt - to taste. Sprinkle with herbs.
Eggplant caviar. It is a popular dish. Recipe for cooking is known for seemingly everything. However, there are several options for cooking eggplant caviar, and with preservation of nutritional and medicinal properties of this product.
900 g of eggplant, 200 g onions, 100 g onions, 100 g tomatoes, 2 tbsp. tablespoons vegetable oil, pepper, salt, vinegar, parsley, and garlic.
1. Eggplant bake, posech, cool and add the chopped onions, chopped tomatoes on a plate (or tomato paste). Sweet pepper cut into smaller as possible, salt and season with vegetable oil. Garnish with herbs.
2. In the baked eggplant and ground add onion, browned in vegetable oil, tomato (or tomatoes). Simmer, stirring occasionally. When the mixture becomes thick, season with garlic and chili pepper red. Decorate just before serving with parsley.
3. Aubergine bake until soft. Peel and finely pounded posech and add the garlic with the salt, vegetable oil, salt and vinegar.
Prepare a salad of raw eggplant the same way as courgettes.