Eggplants stewed - a delicious dish for all occasions.
It is considered that the birthplace of eggplant isIndia. They were grown there in the fifth century BC. They came to Europe after the conquests of Alexander the Great, but became popular as a food product much later. Distribution of dishes from eggplant is associated with Arab expansion to the European continent. Settled in Spain in 711, the Arabs tried to share with the local population not only the culture, but also the cuisine of their people. In Russia, eggplants appeared in the seventeenth century, they were brought by merchants, or Cossacks from Turkey and Persia, where they were very popular at that time. At first, the heat-loving vegetable took root in the southern provinces, where the eggplants were given a tender name "blue".
Eggplant today is one of the mostpopular garden crops, used for food. From it prepare various dishes and make preparations for the winter. It has low calorie content and many useful properties. A special value of aubergine is the presence in it of a special vitamin that supports hematopoiesis - folic acid. In addition, eggplants are a source of phenolic compounds that help strengthen capillaries and have an anti-sclerotic effect.
Eggplants can be prepared in various ways. They can be boiled, fried or stewed. Eggplants stewed very tasty dish. There are many recipes, both everyday and festive. Eggplants stewed can be cooked as a stock for the winter. In combination with other vegetables, they guarantee a bouquet of flavor and taste. Eggplants stewed with vegetables can be served with meat, or as an independent dish.
It is very important to choose the right eggplant forextinguishing in particular and for cooking in general. Since the vegetable contains a harmful substance solanine, which gives everyone a certain bitterness, it is necessary to choose young, not overripe fruit. Solanine is much smaller in young eggplants and it is easier to remove. For this, the eggplant cut into circles should be sprinkled with salt, wait until the juice comes out, then wash it off, and along with it, bitterness and solanine will go away. You can soak the sliced vegetables in salt water for about a quarter of an hour - the effect will be the same.
After that, the aubergines are cooked veryjust. Aubergine circles should be put in a kettle or a pot with a thick bottom, pour the sour cream and simmer for 30 minutes. Before serving, the dish is sprinkled with lots of chopped greens.
To the celebratory table it is possible to prepare eggplantstewed with a taste of mushrooms. For this, two large young eggplants must be cut into cubes. After getting rid of solanine by known methods, put the pieces into a frying pan with hot oil. While eggplants will be fried, it is necessary to knead and dissolve the bouillon cube with a mushroom taste in a small amount of hot water, add there three tablespoons of sour cream and pour the prepared mixture with roasted pieces. After it remains to put out the blue for about 15 minutes, the dish should be served hot. Especially, it will be appropriate to the table, on which there are meat dishes.
Eggplant stewed vegetables can be served as ahot, and in a cold kind. They are stewed with carrots, onions, sweet peppers, garlic tomatoes. There are many recipes, but, in principle, the amount and proportion of vegetables depends on your taste.
The dish is simpler, but not less tasty, thisEggplants stewed with tomatoes. Eggplants and tomatoes are fried in sunflower oil. Then the aubergines, filled with sauce, are stewed in the Kazanka for a quarter of an hour, and a few minutes before the end of the quenching process, roasted tomatoes and crushed garlic are put into the kazanok. To the table, eggplants stewed with tomatoes are served, sprinkled with chopped greens.
Dishes from eggplant are very tasty and healthy, but they are contraindicated for people suffering from diseases of the stomach and intestines.
