The Eggplant variety was specially bred for greenhouse cultivation. The tomato has a rich taste that combines sweetness and sourness. The soft, fleshy flesh and tough skin allow tomatoes to be used in a wide variety of ways.
They are cut into summer salads, canned, salted, pickled in slices, stewed and even frozen.
Eggplant contains many elements valuable for health. These are potassium, calcium, iron, chlorine, ascorbic acid and many others. All these substances strengthen human immunity, heal the body and simply improve well-being. Eating tomatoes daily can cure a number of diseases and increase life expectancy.
Eggplants with tomato slices
Photo: gorodkyshtim.ru
The simplest, fastest and most versatile snack.
You will need:
2 eggplants, 3 tomatoes, mayonnaise, garlic, herbs.
Preparation:
Cut the eggplants and tomatoes into slices 5 mm thick. Fry the eggplants on both sides and lightly brush with mayonnaise on one side. Place the tomato on top, and then sprinkle with chopped herbs and garlic.
Rolls with eggplant, tomatoes and mayonnaise
Photo: ivanovo.zoon.ru
You can secure the rolls with skewers, but they still hold their shape well.
You will need:
500 g eggplants, 300 g tomatoes, 2 cloves garlic, 2 tbsp.
mayonnaise. Preparation:
Cut the eggplants into thin slices and fry until soft. Mix mayonnaise with chopped garlic and spices to taste, and brush the eggplants. Wrap a tomato slice in each plate.
Sandwiches with eggplant, tomatoes and mozzarella
Photo: fi.pinterest.com
A delicious vegetarian snack!
You will need:
12 slices of toast bread, 2 eggplants, 2 tomatoes, 200 g mozzarella, 5 eggs, spices and herbs.
Preparation:
Finely chop the greens, cut the eggplants into rings and beat the eggs. Fry the eggplants on both sides. Dip one side of each slice of bread into the egg and place on a baking sheet.
Place eggplant, mozzarella and tomatoes on top, season and cover with a second piece of bread, soaked in egg on both sides. Sprinkle the sandwiches with herbs and bake for 15 minutes at 180 degrees.
Video: delicious recipes for eggplant and tomato dishes in a frying pan
Eggplant is a good addition to any dish; it goes well with all vegetables, grains, meat and fish. With it, your food will acquire an unusual taste and pleasant aroma. Even a schoolchild can prepare dishes from eggplant and tomatoes. Watch the video below for quick recipes for a delicious and nutritious breakfast with eggs and eggplant, as well as original spaghetti sauce.
Omelet from Yulia Vysotskaya for breakfast
"Eating at home! With Yulia Vysotskaya." Issue “Omelette with trout”
Stewed eggplants with tomatoes
Photo: kartinkin.net
We recommend cooking eggplants in a cast iron cauldron.
You will need:
2 eggplants, 4 tomatoes, 1 onion, 2 cloves of garlic, spices and herbs.
Preparation:
Cut the eggplants into cubes, finely chop the peeled tomatoes and onions, and fry everything together for 5-7 minutes over high heat. Add garlic, spices and half a glass of water, simmer for 20 minutes and sprinkle with herbs.
With cottage cheese and herbs
An unusual, tasty, light snack. Once you cook it, you will definitely come back again. The curd gives a pleasant milky taste.
Compound:
- 200 g cottage cheese
- 250 g eggplants
- 150 g hard cheese (you can use “Russian”)
- 3 garlic cloves
- 1 chicken egg
- salt
- greenery
Preparation: 10 m.
Cooking: 40 m.
Number of persons: 3
- Kcal: 906
- B: 75.4
- W: 58.45
- U: 15.25
- Eggplant slices are soaked in salted water for 20 minutes. Wash and dry.
- Hard cheese is coarsely grated.
- Greenfinch is finely chopped.
- Garlic cloves are squeezed out using a garlic press.
- In a bowl, mix grated cheese, cottage cheese, chicken egg, chopped green mushrooms, and squeezed garlic.
- The filling is laid out on the eggplant slices and rolled up.
- The rolls are placed in a greased mold. Bake for about half an hour.
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Eggplants with tomatoes in a frying pan
Photo: domashni-povar.blogspot.com
The taste of this dish is completely transformed, depending on the selected spices and herbs.
You will need:
2 eggplants, 2 carrots, 2 tomatoes, 1 pepper, 1 onion, spices and herbs.
Preparation:
Grate the carrots, chop the onion, and cut the remaining vegetables into cubes. Fry the onions and carrots until golden, add the eggplants and peppers, and after 5 minutes add the tomato. Continue to cook over high heat, stirring, and season the dish at the end.
15 great recipes for eggplant with tomatoes and garlic
Eggplants with tomatoes and cheese
Photo: nedelya-v-okruge.ru
Another recipe for that classic appetizer of eggplant and tomatoes.
You will need:
2 eggplants, 3 tomatoes, 2 cloves of garlic, 180 g cheese, 1 tbsp.
mayonnaise, spices, herbs. Preparation:
Cut the eggplants and tomatoes into 7-10 mm slices. Mix mayonnaise with crushed garlic, spices and herbs. Brush each eggplant slice with sauce, place tomato on top and sprinkle with grated cheese. Bake for 20 minutes at 200 degrees.
With sour cream
A snack that never disappoints. Delicious, simple, fast. It will complement any table dish and guests will love it. Make this casserole once and you'll definitely come back for more.
Compound:
- 200 gr. eggplant
- 200 gr. tomatoes
- 3 teeth garlic
- 50 gr. sour cream
- 40 ml vegetable oil
- 80 grams of “Russian” cheese
- ground pepper
- salt
- fresh herbs
Preparation: 10 m.
Cooking: 30 m.
Number of persons: 3
- Kcal: 795.9
- B: 25.38
- W: 69.16
- U: 18.09
- Eggplants are cut into slices lengthwise. Sprinkle with salt. Wash with running water after half an hour. Drying. Fry in hot oil on both sides.
- The eggplants are laid out on a baking sheet.
- Garlic is squeezed into sour cream and ground pepper is added. The sauce mixes well.
- Eggplants are coated with sour cream sauce. Thin slices of tomatoes are laid out on top.
- Hard cheese is coarsely grated. Sprinkles on tomatoes.
- The oven heats up to 200 degrees. The eggplants are baked for about 25 minutes.
- The finished appetizer should be sprinkled with chopped fresh herbs.
Tip: to avoid the snack from burning, cover the baking sheet with foil or baking paper.
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Eggplants with tomatoes and cheese
Photo: recipe-borscha.ru
Fragrant Bulgarian casserole with eggplants, tomatoes and milk filling.
You will need:
500 g of eggplant, 2 tomatoes, 200 g of feta cheese, 3 cloves of garlic, 0.5 bunch of parsley and basil, 3 eggs, 150 ml of milk, spices.
Preparation:
Cut the eggplants, tomatoes and cheese into cubes, and finely chop the garlic and herbs. Fry the eggplants until golden, season and place in the pan. On top are tomatoes, cheese and herbs with garlic. Pour beaten eggs and milk over everything and bake for 45 minutes at 180 degrees.
With mushrooms and bell peppers
In the summer, you need to prepare dishes with seasonal vegetables as often as possible. Delicious, simple, fast. Perfect for a diet snack or to complement a holiday menu.
Compound:
- 150 gr. any hard cheese
- 3 teeth garlic
- 150 gr. eggplant
- 4 table. lie sour cream
- 100 gr. sweet pepper
- 100 gr. ripe tomatoes
- 150 gr. champignons
- 30 ml refined sunflower oil
- spices
- salt
- fresh herbs
Preparation: 10 m.
Cooking: 35 m.
Number of persons:
- Kcal: 1013.5
- B: 52.05
- W: 80.02
- U: 18.22
- Eggplants are cut into circles and salted. After half an hour, rinse with cool water. Drying. Fry in a small amount of oil. Two minutes on each side.
- Mushrooms are cut into slices lengthwise. Fried with a little oil.
- Tomatoes are cut into thin round slices.
- Place eggplants on a baking sheet, tomatoes on top, and slices of bell pepper.
- Garlic is squeezed into sour cream. The top layer is smeared with sour cream sauce.
- Sprinkle grated hard cheese on top.
- Baked for about half an hour at 180 degrees.
- The finished appetizer is sprinkled with chopped fresh herbs.
Tip: you can use oyster mushrooms or any other mushrooms to prepare this dish. You should not add mushrooms after freezing to avoid the release of excess liquid during baking.
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Eggplants with tomatoes for the winter
Photo: ok.ru
A universal preparation that can be eaten this way or used in other dishes.
You will need:
1 kg of eggplants, 1.5 kg of tomatoes, 3 tbsp.
sugar, 1 tbsp salt, chili, 1 head garlic, 1 tbsp. vinegar, 4 tbsp. vegetable oil. Preparation:
Peel the tomatoes, chop in a blender and boil the tomato puree with oil for 15 minutes. Coarsely chop the eggplants and add to the sauce. Add garlic, chili, sugar, salt and spices to taste. Simmer the mixture for 40 minutes, stirring, add vinegar and roll up.
Features of agricultural technology
The variety demonstrates excellent productivity when grown in greenhouse conditions. In southern latitudes, gardeners manage to achieve good results in unprotected soil.
Basic steps of agrotechnical actions:
- Grown by seedling method.
- Prepared seeds are planted at the end of February. Later planting will not give the opportunity to get a full harvest.
- Seeds are planted to a depth of about 2 cm.
- Picking is carried out at the stage of 3 true leaves.
- Overgrown seedlings are hardened off.
- At the stage of 60-65 days, they are transplanted into the ground.
Attention! Eggplant tomatoes prefer a loose, fertile mixture. It is prepared from equal parts of sand, peat, compost, and ash.
Nuances of care:
- The variety needs feeding. It is advisable to use universal complex fertilizers. How to properly feed tomatoes, read this article.
- The recommended planting density is 3 bushes per 1 m².
- Watering is moderate - 2-4 times a week.
- Pinching and gartering are carried out as the bushes grow.
- To speed up fruit ripening, the lower leaves of the crop are removed.
Attention! To prevent damage to the greenhouse by late blight, it is necessary to ventilate periodically.
Marinated eggplants with tomatoes
Photo: aif.by
Very aromatic, spicy and spicy sauce!
You will need:
1 kg of eggplant, 300 g of tomatoes, 500 g of pepper, 4 cloves of garlic, 0.5 bunch of basil, chili, 2 tsp.
sugar and salt, 4 tbsp. vegetable oil, 1 tbsp. vinegar. Preparation:
Cut the eggplants into cubes, sprinkle with oil and bake for 15 minutes at 180 degrees. Blend peppers, tomatoes and all other ingredients with spices until smooth. Finally add the remaining oil and vinegar. Pour the sauce over the cooled eggplants and leave to sit in the refrigerator overnight.
With Chiken
A delicious casserole that doesn't take much time to prepare. Makes a great option for a light dinner. We prepare a wonderful, juicy, beautiful dish. You won't be disappointed!
Compound:
- 0.5 kg chicken meat
- 200 gr. eggplant
- 150 gr. hard cheese
- 3 table. lie mayonnaise (can be replaced with sour cream)
- 150 gr. ripe tomatoes
- 3 teeth garlic
- 2 table. lie sunflower oil
- fresh herbs
- spices
- salt
Preparation: 15 m.
Cooking: 35 m.
Number of persons: 4
- Kcal: 1405
- B: 160.35
- W: 72.68
- U: 16.29
- Eggplants are cut into slices lengthwise. Sprinkle with salt. After half an hour, wash with cool water and dry. Fry in a frying pan on both sides for two minutes.
- The chicken is cut into portions. It's salty and peppery. Marinate for about 15 minutes.
- Tomatoes are cut into circles.
- Fresh herbs are chopped, garlic is squeezed through a press.
- The baking tray is greased with oil. The first layer is eggplant.
- Pieces of chop are placed on the eggplants. Another layer of eggplant.
- The next layer is tomato. Sprinkle with chopped herbs and garlic. Everything is coated with a thin layer of mayonnaise or sour cream.
- The final layer is grated hard cheese (or thin slices).
- The oven heats up to 200 degrees. Bake for about half an hour.
Tip: all layers except the cheese layer should be sprinkled with a small amount of salt. You can use soy sauce instead of salt to marinate meat.
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Korean-style eggplants with tomatoes
Photo: likelive.ru
An original appetizer of eggplant and tomatoes for lovers of Korean vegetables.
You will need:
2 eggplants, 2 tomatoes, 2 peppers, 1 onion, 6 cloves of garlic, 1 tbsp.
vinegar, 1 tsp. sugar, 3 tbsp. vegetable oil, spices. Preparation:
Cut the eggplant into strips and lightly fry. Chop the rest of the vegetables in about the same way, add vinegar and spices, and mix everything together. Leave the vegetables to steep in the refrigerator.
20 simple and delicious eggplant salads for the winter
Eggplants with tomatoes and nuts
Photo: vk.com
Serve as an appetizer or a full-fledged side dish.
You will need:
2 eggplants, 4 tomatoes, 1 onion, 2 cloves of garlic, 100 g of walnuts, 1 bunch of parsley, spices.
Preparation:
Cut the eggplant into cubes and fry until soft. Separately, fry the onion until transparent, add chopped garlic and grated tomatoes. Simmer the sauce until reduced, add eggplants, spices and chopped nuts, and heat for a couple more minutes. Sprinkle with herbs and remove from heat.
Eggplant with tomatoes and cream cheese
Photo: mykaleidoscope.ru
And again the favorite rolls!
You will need:
3 eggplants, 2 tomatoes, 2 tbsp.
sour cream, 1 jar of cream cheese, 30 g of nuts, 0.5 bunch of cilantro. Preparation:
Mix sour cream, cream cheese, finely chopped herbs and nuts. Cut the eggplants into slices and fry until soft. Brush them with this cheese sauce, add tomato slices, and wrap the rolls.
Salad with eggplant, tomatoes and eggs
Photo: knigizhizni.ru
If desired, dress the salad with mayonnaise or yogurt.
You will need:
200 g eggplants, 60 g onions, 2 eggs, 100 g tomatoes.
Preparation:
Cut the peeled eggplants into cubes and fry until golden. Separately, fry the finely chopped onion and let the vegetables cool. Boil the eggs, chop them together with the tomatoes and mix the salad.
Up your sleeve
Using this cooking method, it is possible to preserve the juiciness of baked vegetables and give them a special aroma and taste. Can be consumed as a side dish for meat dishes or a light dinner on its own.
Compound:
- 0.5 kg eggplant
- 200 g tomatoes
- 150 g bell pepper
- 100 g zucchini
- 200 g potatoes
- 100 g carrots
- 50 g leek
- 4 garlic cloves
- 25 ml olive oil
- greenery
- salt
- dry herbs
Preparation: 15 m.
Cooking: 1 hour
Number of persons: 3
- Kcal: 649.5
- B: 17.05
- W: 27.05
- U: 85.65
- All vegetables are cut into medium cubes.
- Greenfinch is finely chopped.
- Garlic is passed through a special press.
- All vegetables, herbs, and garlic go into the sleeve. Salt, pepper, add dry herbs.
- Olive oil is poured into the sleeve and the entire contents are thoroughly mixed. The sleeve is tied tightly.
- Vegetables are placed in a cold oven for baking. Bake for half an hour at 180 degrees.
- The finished dish is placed on a common plate and sprinkled with chopped fresh herbs.
Tip: to give the vegetables a golden crust, pierce the sleeve ten minutes before the end of the cooking time. This will begin the process of baking, not stewing.
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Salad with eggplants, tomatoes and cucumbers
Photo: donatewales.org
The soy sauce in the dressing gives it oriental notes.
You will need:
2 eggplants, 2 tomatoes, 2 cucumbers, 1 onion, 2 cloves of garlic, herbs, 1 pepper, 1 tbsp.
soy sauce, spices, sesame. Preparation:
Cut all the vegetables into strips and fry the eggplants a little. Add chopped garlic, herbs and spices, season the salad with soy sauce and sprinkle with sesame seeds.
Eggplants with tomatoes and potatoes
Photo: pinterest.ru
A hearty dish for the whole family!
You will need:
2 eggplants, 2 tomatoes, 5 potatoes, 1 onion, 150 ml sour cream, 1 egg, 60 g cheese, spices.
Preparation:
Cut the potatoes into large slices and cook for 5-7 minutes. Also cut the eggplants into slices, and the onion into half rings, and fry them. Place potatoes, onions, eggplants and tomatoes in a mold, season, pour in beaten egg and sour cream and cover with grated cheese. Bake for 45 minutes at 180 degrees.
20 salads with chips that will diversify your menu
Eggplants with tomatoes and minced meat
Photo: kartinkin.net
Any minced meat will do, including chicken or mixed.
You will need:
6 eggplants, 250 g minced meat, 2 tomatoes, 1 onion, 100 g cheese, spices.
Preparation:
Make longitudinal cuts on the eggplants and boil them for 5 minutes in boiling water. Fry the minced meat with onions, peel the tomatoes and chop finely. Place the filling in the eggplants, season, sprinkle with grated cheese and bake for half an hour at 180 degrees.
Imam bayaldi
One of the variations of this oriental dish. Hearty, tasty, summer recipe. Below we describe step by step all the stages of preparing baked vegetables with juicy minced meat. This casserole is sure to become a favorite on your menu.
Compound:
- 200 g eggplants
- 0.3 kg ground beef (can be mixed)
- 200 g tomatoes
- 100 g onions
- 4 garlic cloves
- 10 g chili pepper
- 20 ml sunflower oil
- 1 tsp. tomato paste
- oriental spices
- salt
- fresh greenfinch
Preparation: 15 m.
Cooking: 40 m.
Number of persons: 4
- Kcal: 1081
- B: 57.8
- W: 80.6
- U: 27.75
- Eggplant boats are cut out. Using a spoon, remove the pulp and make a hole for the minced meat. Salted. After half an hour, rinse with cool water. The pulp is crushed.
- The tomatoes are blanched and cut into small cubes.
- Onions and peppers are chopped.
- Minced meat with onions and garlic is fried in a frying pan. Add tomatoes and paste (can be diluted in ½ glass of warm water).
- After five minutes, the crushed pulp is added. Salt, pepper, oriental spices are added. Simmers for about 15 minutes.
- The boats are stuffed and placed in a preheated oven. The baking tray should be greased with oil. Bake for half an hour. Sprinkle with grated cheese. Place in the oven for another 10 minutes.
- The finished stuffed boats are decorated with chopped fresh greenberries.
Tip: This snack goes great with dried saffron.
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Eggplant with tomatoes and chicken
Photo: zen.yandex.ru
If you want the dish to be less dry, take chicken thigh, not breast.
You will need:
400 g chicken, 1 eggplant, 1 onion, 1 carrot, 1 pepper, 4 tomatoes, 1 bunch of cilantro, garlic and spices.
Preparation:
Cut the chicken into pieces and fry until golden. Separately, fry the onion with grated carrots and finely chopped pepper. Add eggplants to the vegetables, and after 3 minutes – chopped tomatoes.
Simmer everything together a little, season and add chicken. Pour in 1.5 cups of water or broth, and after 20 minutes, remove the dish from the heat. At the end, add spices, garlic and herbs.
With zucchini
A delicious vegetable casserole for a super easy summer snack. A flavorful, easy to prepare dish that always turns out well. Low-calorie casserole that will not harm your figure.
Compound:
- 150 gr. zucchini
- 200 gr. eggplant
- 200 gr. tomatoes
- 100 gr. bell pepper
- 10 ml sunflower oil
- 100 gr. hard cheese (you can use Parmesan or Dutch)
- ½ chili pepper
- 4 teeth garlic
- salt
Preparation: 10 m.
Cooking: 40 m.
Number of persons: 3
- Kcal: 593
- B: 32.8
- W: 37.84
- U: 28.6
- Sprinkle the eggplant slices with salt and wash them after half an hour. Drying.
- Zucchini and tomatoes are cut into circles. A little salty.
- Bell peppers are cut into strips. Remove seeds from chili and cut into rings.
- Cheese (you can use “Russian” or “Dutch”) is grated coarsely.
- The baking sheet is greased with refined oil.
- The appetizer is laid out in towers (as in the photo). The first layer is eggplant mugs. There are tomatoes on them.
- Squeeze the garlic onto the tomatoes using a garlic press.
- The next layer is sweet and hot pepper.
- This is followed by a layer of zucchini circles.
- Each tower is sprinkled with grated cheese.
- The baking sheet goes into the preheated oven. Bake for about 20 minutes.
- The finished snack can be sprinkled with your favorite chopped green stuff.
Tip: When assembling vegetable towers, you can repeat the layers twice. Then they will turn out taller. Dried Provençal herbs go well with this appetizer.
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Eggplant cutlets with tomatoes
Photo: povar.ru
Original vegetable cutlets with herbs and bread.
You will need:
3 eggplants, 1 onion, 2 tomatoes, 4 cloves of garlic, 3 slices of bread, spices.
Preparation:
Bake eggplants in the oven for 25-30 minutes at 200 degrees. Mash the pulp with a fork and add the tomatoes chopped in a blender, finely chopped onion and garlic. Crumble the bread in there, season, mix the mixture thoroughly and fry like regular cutlets.
In hot sauce
A savory, aromatic, delicious snack. Delicious served cold. Will complement any feast and decorate your table.
Compound:
- 0.8 kg eggplants
- 0.4 kg minced pork (can be mixed)
- 10 g chili pepper
- 40 g tomato paste
- 1 tbsp. broth
- 4 garlic cloves
- 30 g butter
- 1 tsp. Sahara
- pepper mixture
- salt
- fresh herbs
Preparation: 15 m.
Cooking: 50 m.
Number of persons:
- Kcal: 1534.4
- B: 82.95
- W: 110.69
- U: 44.47
- Eggplant slices are sprinkled with salt. After half an hour, rinse with cool water.
- Minced meat with chopped onion is fried in a frying pan. It's salty and peppery.
- The fried filling is placed in the depressions on the eggplant slices.
- Thin rings of chili pepper are mixed in a bowl, sugar, a mixture of peppers, and tomato paste are added. Garlic is squeezed through a press.
- Place the slices with minced meat on a greased baking sheet. Everything is covered in hot sauce.
- Bake for about 40 minutes at 200 degrees.
- The finished dish is sprinkled with chopped fresh greenberries.
Tip: if desired, 10 minutes before the end of time, you can sprinkle with grated hard cheese.
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Eggplants with tomatoes and vegetables
Photo: alminbar.ru
The most delicious seasonal stew with eggplant for you and your loved ones.
You will need:
400 g eggplants, 400 g tomatoes, 350 g each zucchini and pepper, spices, 50 ml water.
Preparation:
Cut all the vegetables into cubes and fry the eggplants until golden. Add zucchini, pepper and water to them, and simmer for 3-4 minutes. After that, add tomatoes and spices, and simmer for another couple of minutes until done.
Differences between growing eggplant seedlings and tomato seedlings.
Tomatoes, peppers and eggplants are the main vegetable crops that we grow through seedlings, starting in February or March . These three plant species are related and are often grown in the same way by many. However, each culture has its own preferences and characteristics; this article explains what eggplant seedlings like, unlike tomato and pepper seedlings.
What eggplant seedlings like:
1. The first difference is growing eggplant seedlings starting from the ground . Eggplants love soil that is well-filled with organic matter, in this they are similar to cucumbers, while tomatoes and peppers require looser rather than nutritious soil. Therefore, to grow eggplants, add more humus, well-ripened compost or vermicompost. It is also useful to add old rotted sawdust to the soil for seedlings.
2. If we try not to feed tomato seedlings with any organic fertilizer with a high nitrogen content, so that the plants do not overgrow and stretch, then eggplant seedlings like to be watered with humates or diluted mullein infusion (1 to 10). It is enough to make one or two fertilizing with organic matter in the phase of two to five leaves and your seedlings will begin to grow actively.
3. Many gardeners complain that eggplants grow slowly, but for good growth of these vegetables you need not only food, but also warmth . Eggplants require more heat than tomatoes. If tomato crops need to be moved to a cool place where the temperature is +16...+20 degrees in order to prevent the shoots from stretching, then it is impossible to reduce the temperature for eggplants to less than +18...+20 degrees, since they are severely inhibited in growth. You cannot place seedling containers with eggplants on a cold base; the roots of eggplants in cold soil will not grow and may rot.
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4. Eggplants, like peppers, unlike tomatoes, do not like picking and deepening of the stem when planting . If tomato seedlings can be transplanted by deepening the stem or adding soil to any height, then elongated eggplant seedlings can be buried 1-2 cm, no higher than the cotyledon leaves. It is better to sow eggplants in separate cups and grow seedlings without picking, just transfer the plants as they grow into seedling pots with a large volume, adding more soil.
5. Eggplants require regular watering . It is recommended to water tomato seedlings abundantly, but rarely, after the soil in the pot has dried thoroughly. Eggplant seedlings need to be watered more often, preventing the soil in the pots from drying out or becoming waterlogged.
Eggplants are demanding of water for irrigation - you cannot water eggplant seedlings with cold water.
6. Eggplants need bright lighting for 10-12 hours a day from the first days after germination . When sowing seeds for seedlings in February, you cannot do without additional illumination of the seedlings with fluorescent lamps. In addition, if you do not have a greenhouse or specially made warm beds, then there is no point in sowing eggplants early, since it is not recommended to plant eggplant seedlings in open ground until the end of May - beginning of June due to the high risk of cold weather. Heat-loving eggplants experience stress when temperatures drop below +15 degrees.
Stuffed eggplants with tomatoes
Photo: lifestyle.segodnya.ua
Not only a hearty, but also a very beautiful dish of eggplant and tomatoes!
You will need:
2 eggplants, 4 tomatoes, 200 g of cheese, herbs, spices, garlic.
Preparation:
Make a series of cuts on the eggplants at a distance of 5-7 mm, not reaching the edge. Rub them with salt and put slices of tomatoes and slices of cheese into this “fan”. Grind the remaining tomatoes in a blender, mix with spices, herbs and garlic, and pour the eggplants on top. Bake for half an hour at 180 degrees.
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Slices with mozzarella
An unusual, tasty, beautiful dish with the flavor of Italian cuisine. It will decorate any feast and present a bouquet of unusual aromas and tastes. Can replace a full light lunch or dinner.
Compound:
- 0.4 kg mozzarella
- 150 gr. eggplant
- 150 gr. ripe tomatoes
- 30 ml olive oil
- 4 teeth garlic
- favorite dried spices, herbs
Preparation: 10 m.
Cooking: 40 m.
Number of persons: 3
- Kcal: 1303.4
- B: 78.65
- W: 102.79
- U: 16.3
- Eggplants are cut into thin slices and salted. After half an hour, wash with running water. Drying.
- The tomatoes are blanched. Cut into circles.
- The cheese is cut into thin slices.
- The prepared ingredients are laid out in a row in a deep heat-resistant form. It is very important to alternate foods correctly: eggplant, mozzarella, tomato. Salt, pepper, sprinkle with dried herbs. Sprinkled with oil.
- The oven heats up to 210 degrees. Baked for about half an hour.
- The finished appetizer is sprinkled with chopped fresh herbs. Delicious served cold.
Tip: This appetizer goes well with fresh basil, dried saffron, and Provençal herbs.
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