The combination of aubergines with tomatoes and garlic is widespread in Mediterranean cuisine, with a combination of these ingredients suitable for cooking snacks, and for basic hot dishes. We decided to play this versatility in the following recipes.
Stewed Eggplants with Tomatoes and Garlic
Eggplants and tomatoes quickly and easily turn into a stew , which is suitable for serving both with a slice of fresh bread, and over boiled rice, couscous and bulgur .
Ingredients:
- eggplant - 930 g;
- garlic - 3 teeth;
- paprika, cumin - 1 1/2 tsp.
- tomatoes - 540 g;
- the laurel leaf;
- handful of cilantro.
Preparation
If eggplants are bitter, then divide them into slices, generously sprinkle with large salt and leave for half an hour before cooking. Salted pieces of rinse with iced water and dry, then fry in an abundance of oil. When the eggplants are browned, put the garlic cloves to them, and after a half-minute, pour in the spices and add chopped tomatoes. Put a laurel leaf, add a pinch of salt with sugar and pour about half a glass of water. Leave the vegetables to simmer over medium heat for about 15 minutes. Serve with cilantro.
A recipe for eggplant snacks with tomatoes and garlic
Ingredients:
- eggplant (medium size) - 1 piece;
- tomatoes - 650 g;
- garlic - 2 teeth;
- handful of fresh basil;
- Feta cheese - 165 g.
Preparation
Eggplant cut horizontally, leaving the place of attachment of the stalk untouched (the layers remain connected together). Each of the resulting layers of salt, leave for an hour, rinse the eggplant and dry each of the layers. Put on a slice of tomato, between each of the layers of eggplant. Together with tomatoes, place a leaf of basil, crumbled feta, and garlic scraped. Bake at 180 degrees for 1 hour.
Eggplant salad with tomatoes and garlic
Ingredients:
- eggplant - 230 g;
- Dried basil, oregano - 1/3 teaspoons;
- garlic - 2 teeth;
- chicken fillet - 430 g;
- lemon juice - 35 ml;
- mix of salad - 4 handfuls;
- cucumber - 130 g;
- sweet pepper - 130 g;
- cherry tomatoes - 10 pieces;
- a handful of olives and dried tomatoes;
- purple onion - 35 g;
- Feta cheese - 210 g.
Preparation
Fry the cubes of chicken fillet. Divide eggplants into circles, sprinkle them with a mixture of herbs with garlic, and then fry on the grill. Spread the lettuce pillow over the flat dish. Lay the fried eggplants with tomatoes and garlic on top of a lettuce pillow, in the neighborhood place the chicken, cucumber slices, dried tomatoes, olives, onion rings and feta cubes.