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Super-quick and tasty recipes eggplant

Super vegetable the end of summer-beginning of autumn – eggplant. A very healthy, digestible and easy to prepare. To cook it can even schoolboy. Probably only eggplant combines all the benefits of the vegetable for the diet: it’s rich, it low calorie, it is useful, it removes toxins, it easily and quickly prepared.

Incredibly, nutritionists advise to use eggplant for those who have decided to quit Smoking. As it turned out, in the composition of eggplant sufficient amount of nicotine, which helps fight against the so-called “brittle”. Not to forget that this vegetable, like zucchini, has a positive effect on the cardiovascular system, liver and kidneys.

Recipes for eggplant there is a great variety. It even added to soups and soups! We go from the simple to the complex.

Eggplant caviar with fresh vegetables

What could be more useful and easier salad of fresh vegetables! But, of course, fresh eggplant hardly anyone will want to eat because of the bitterness of the vegetable.

Therefore, for eggplant caviar with fresh vegetables eggplant pre-cleaned, cut lengthwise and boil in salted water for about 15-20 minutes until soft.

Then heed the eggplant and squeeze lightly to remove excess liquid, allow to cool.

Chop the cooked eggplant on melicucca, add the chopped small cubes of meaty tomatoes, onions and bell peppers, a finely chopped clove of garlic.

Stir, season with your favorite salad dressing, any! It can be just vegetable oil, mayonnaise, mayonnaise with sour cream, Apple cider vinegar and vegetable oil.


Eggplants with mushrooms and cheese

To prepare this recipe you need:

clean eggplant, cut into small slices and season with salt.

After 10 minutes, when the eggplant let the juice, gently squeeze and lay out on a baking sheet.

On top of the eggplant spread sliced mushrooms and bake in the oven until cooked.

For three or four minutes before withdrawing slightly pour mayonnaise and sprinkle with cheese. On the table serve with greens.

Eggplant with tomatoes and cheese

A bit more complicated, but very tasty dish according to the following recipe.

First you need to thinly slice the eggplant and fry in olive oil.

Thinly slice the tomatoes and grate the cheese.

Olive oil whipped with herbs, grated lemon peel, one tablespoon of lemon juice, salt and pepper.

In great form lay roasted eggplant, tomatoes and cheese. Pour the previously prepared sauce and place in a well-heated oven.

The dish is ready to eat in a few minutes, after the cheese melts

Serve hot, sprinkled with salt and pepper and garnish with herbs.

Stuffed eggplant

Eggplant is not very thick, young, oblong deep (but not through) along incised to form a deep pocket. Omit for 30 minutes in well salted cold water to come out the bitterness. Squeeze and open pockets.

Laying inside the stuffing.

To prepare stuffing saute the onion, carrots and minced beef, mixed with grated cheese. if the stuffing turned out a little dry -add 1-2 tablespoons of mayonnaise. In his pockets lay the stuffing. Bake in the oven for 20 minutes, decorate with greens.

Rolls of eggplant

If you only have one eggplant, you can prepare from it a delicious rolls.

Cut the eggplant (unpeeled) very! subtly along with “the reeds”, sprinkle with salt, leave for 15-20 minutes.

Squeeze, dip in batter (not very thick) and fry in vegetable oil on both sides.

The batter is made of two raw eggs, a pinch of salt, pepper and half a Cup of flour. If it turns out thick dilute with water.

Mayonnaise, put a slice of tomato, a slice of bell pepper, a sprig of parsley, bit of garlic and wrap in rolls.

In addition to seasonal dishes, you need to take care of the preparations for the winter. This treat will delight the whole family and guests all year round.

Harvesting of eggplant

I would like to share a simple and delicious recipe . For this recipe you will need eggplants, vinegar, spices, salt, paprika, garlic and onion.

Bell pepper and onion strips the rifling, eggplant rings (thickness 1 cm) and sprinkle with salt (leave this until juice).

Peel the garlic and passed through the press.

When the eggplant juice, it should be drained, and the eggplant in vegetable oil roasting, add onion, bell pepper, spices. simmer another 15-20 min.

Add to taste the vinegar and garlic. The resulting mixture should be laid on banks, 10 minutes to sterilize and preserve.

For harvesting you can use another recipe equally delicious and easy to prepare. In addition to those ingredients that we took in the first recipe, you can also add tomatoes, carrots and greens. Eggplant cut into cubes, chop carrots on a grater, onion chop, tomatoes peel and cut into small cubes. As in the previous recipe with eggplant repeat the same operation cut and sprinkle with salt. When the juice is poured. Then fry in oil the vegetables, add vinegar and garlic to taste. Lay on the jars, sterilize for 10 minutes and roll up.

Another recipe unrivalled snacks . Eggplant cut into pieces and placed in water for one hour. Then remove from water and allow to dry. Put layers of eggplant with garlic and dill and pour the pre-prepared marinade. The marinade is prepared as follows: take one liter of water, add 2 tablespoons of salt, 1 tablespoon sugar and vinegar). Pour over the aubergines and leave for three hours at room temperature. Then two days to put it in the refrigerator.

Bon appetit, eat delicious, correctly, and most importantly – useful!

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