Ways to cook eggplant

 Eggplant has different characteristics in terms of size, eggplant pledge, and color; Eggplant is often purple in color. It contains a number of vitamins such as B1 known as thiamine, or light orange; a vitamin that blocks the support of the central nervous system, through coordination between nerves and muscles, and thiamine also tries to stimulate the cells that cover the nerves to convert to sugar. . 

2 Ways to cook eggplant

How to cook eggplant 


  •  1 medium sized onion finely chopped.
  •  200 grams of minced meat; 
  • Small red pepper pods, finely chopped. 
  • 2 cloves garlic cut into slices. 
  • Yellow pepper pods, cut into small cubes. 
  • 2 sticks of green onion are cut into slices. 
  • Dissolve 1 tablespoon of tomato paste in half a cup of water. 

Tomatoes, large, grated. 

half cup of olive oil. 

A teaspoon of mixed spices. 

a pinch of salt. 

How to prepare: 

We peel the eggplant, cut it into slices, soak it in water for 30 minutes, then dry it with a paper towel. Fry the eggplant slices in a wide frying pan over the fire with a small amount of olive oil. When frying is finished, remove the slices from the oil and place them in a paper frying pan to absorb excess oil. Place the minced meat in a pot with the onions and garlic and stir until the onions are cooked and the water in the meat dries. Add salt, spices and tomato paste to the grated tomatoes, add red pepper, yellow and green onions, and cook for 5 minutes until all these ingredients are cooked. Prepare the eggplant slices, place them in a tray or pyrex dish, pour the cooked meat mixture, pour a cup of water into 1.5 cups and cook the moussaka over medium heat for 15 minutes. Then it is ready to serve and served with pepper rice. 

Eggplant omelet in the oven


  • 3 eggplants, medium size.
  •  A teaspoon of baking powder. 
  • A teaspoon of saffron. 
  • A cup of lemon juice. 
  • 1 teaspoon of water 4 minutes 
  • 3 cups of olive oil. 4 crushed garlic cloves.
  •  4 eggs, 2 large onions, cut into slices.
  •  1 teaspoon salt. 
  • 1 teaspoon flour.
  •  A cup of finely chopped parsley. 
  • 1 teaspoon black pepper. 
  • Chopped parsley for garnish.

 Preparation method: 

Soak the saffron in water and set it aside. Peel the eggplant and cut it into rings. Place the eggplant slices in a tray greased with a small amount of olive oil and place it in the oven at a temperature of 250 C. You can also put it under the grill until you notice it browning and obtaining a bright golden color. Place the eggplant slices in a deep dish and crush them with a fork. Put olive oil in a wide frying pan over medium heat until the oil is hot, then add the onion and garlic, stirring for 3 minutes until the onion becomes slightly soft, then add the baked eggplant, stirring all the ingredients for a minute until the eggplant absorbs the taste of the garlic and onion. Then add lemon juice and parsley to the mixture and leave until it cools. Prepare a deep dish, put the eggs, baking powder, flour, salt, pepper, and a mixture of saffron and water. Add the egg mixture to the eggplant and onion mixture in all of these bowls until you notice that the eggs are homogeneous with the flour and stir well. Place the wire rack in the middle of the oven, heat it to 190 degrees, put half the amount of olive oil in the dish you want to put in the oven, add the egg and eggplant mixture, and put the remaining amount of olive oil on top of the omelet. Leave the eggplant omelet plate in the oven for 30 minutes, until the eggs are cooked and the omelet turns golden brown. When finished, garnish the omelet plate with chopped parsley or tomatoes and add it to the fire.

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