Share some practices of eggplant in Russian western food.
? Eggplant 140g
? 60 grams of tomatoes
? 40 grams of feta cheese
? 10g parsley
? 5 grams of mint
? 10g coriander
? 10ml lemon juice
? 2 Crolle
? 30g sweet and sour sauce
? 10g starch
? salt
? 5 ml soy sauce
Step 1 Dice eggplant, roll in starch, and fry until the outer skin forms a hard skin.
Cut the tomatoes into cubes.
Step three, sweet and sour, soy sauce, lemon juice and coriander are crushed into seasoning.
Step 4: Chop parsley and mint, take out feta cheese and roll it in chopped vegetables.
Step 5: plate, pour the seasoning into eggplant and tomato and stir.
Step 6 put it on a plate and decorate it with goat cheese wrapped in green vegetables and chopped basil leaves.
? water
? 20 grams of chickpeas
? Sesame paste 40 grams
? 120g eggplant
? 5 ml lemon juice
? 5 grams of salt
? 2 grams of garlic
? 10ml olive oil
? 5 grams pomegranate
? 1 g fresh parsley
Step 1. Soak chickpeas in plenty of water for one night.
Step two. Drain the water in the morning, wash the chickpeas and pour in clear water.
Step three. Put it on the stove and boil it until the chickpeas are completely soft (about 30 minutes).
Step four. Drain the water and put the chickpeas into the strainer.
Step five. Put the eggplant in the oven and bake at the highest temperature 10 minute.
Step six. Peel the eggplant with cold water and chop the eggplant meat into mud.
Step seven. Put the cooked chickpeas and sesame paste into The Mixing Bowl, add salt, lemon juice, garlic and two teaspoons of cold water, and stir until a uniform paste.
Step eight. Stir the hummus and chopped eggplant meat evenly.
Step nine. Put in a plate, drizzle with olive oil, sprinkle with pomegranate seeds and chopped parsley.
? 1 eggplant
? 70 grams of pink tomatoes
? 1 g garlic
? 40 grams of cream cheese
? Longai
? salt
? Vegetable oil for frying
? 5 ml olive oil
? 2 ml soy sauce
? salt
Step 1. Fry the whole eggplant with skin until it is cooled, peel and chop it, and season with salt.
Step two. Soak tomatoes in boiling water for 30 seconds, immediately transfer to ice water, peel, chop tomato pulp and mix with minced garlic.
Step three. Tear off a tarragon leaf, chop it up and mix it with cream cheese.
Step four. Make juice with olive oil, soy sauce and salt.
Step five. Put eggplant on a plate, add tomatoes, cream cheese and tarragon, pour in the juice and decorate with tarragon leaves.
? 1/2 eggplant
? 5 grams of salt
? 20 ml vegetable oil
? 20 grams of onion
? 1/2 cloves of garlic
? 2 cherry tomatoes
? 10g walnut
? 15g whey cheese
? 2 grams of coriander
? 2 Crolle
Step 1. Cut the eggplant in half longitudinally and take out the eggplant meat.
Step two. Rub salt on half of the boat and fry in vegetable oil for 2 minutes on both sides of the pot.
Step three. Dice eggplant meat and onion.
Step four. Stir-fry onion until golden brown, add eggplant pieces and half cloves of garlic.
Step five. Next, put everything on the eggplant boat, bake in the oven 180 degrees for 5 minutes, add the cherry tomatoes cut in half, and bake in the oven 10 minutes.
Step six. Chop walnuts and sprinkle with whey cheese. Garnish with herbs-coriander and basil.
? Eggplant 250g
? 180g tomato
? 25 grams of green pepper
? 10g starch
? 15ml rice vinegar
? 5 ml soy sauce
? 10ml soy sauce
? 5 g garlic
? 30 grams of sugar
? 35 ml of water
Step 1. Cut peeled eggplant, tomato and pepper into large pieces.
Step two. Wet the cut eggplant with water, roll it with starch, and fry it in oil until it has a small skin.
Step three. Making sauce: stir-fry garlic in a pot, add soy sauce, soy sauce, vinegar, sugar and water.
Step four. Stir everything and evaporate slightly.
Step five. Add tomatoes, peppers and eggplant and stew for no more than 10 minute. Take it out and put it on a plate.