I’ve always loved eggplant caviar, it’s right from childhood). When eggplant season comes, the first thing I cook is eggplant caviar. I know several recipes for this overseas snack). Today I propose to cook “Oriental Aviar”. Perhaps you may ask – why “oriental caviar”? Because it was in the East that eggplants were first baked, and then finely mixed with lemon juice and sesame paste. According to the same recipe, caviar is prepared with fresh vegetables, without excess butter, which is perfectly combined with a piece of white fragrant bread. It seems to me that this is the perfect snack and a great snack!
This salad is ideal for cooking fragrant chopped vegetables in season. The combination of meat, fresh and baked vegetables makes the salad quite satisfying: it may well become a light rustic dinner. I advise you to try it!
A dish whose taste is revealed from eggplants in a new way. It’s like fried potatoes, only much more tender and lighter. An excellent side dish for meat, a full-fledged independent dish, hearty, light and very tasty.
The dish, of course, is not the most useful, but, of course, very tasty! These chips will appeal to both adults and children. Ideal for a trip to nature or just for a snack.
With the onset of cold weather, you want so much warmth, more energy. To replenish stocks, a vegetable kebab is ideal – a hearty dish without unnecessary hassle. And cooking in the oven will make it more intense.
On autumn evenings, when it gets cold, the best dish will be a warm salad of eggplant, pepper and tomatoes. Spicy and a little spicy, it warms up perfectly and is suitable as a snack.
In fact, this casserole is similar to moussaka, but there is less oil in this version. Although, it is also difficult to call this dish dietary. Morne sauce is a classic French bechamel sauce with the addition of cheese, it’s not so scary to cook.
Recently I was treated to eggplant according to this recipe, and I fell in love with them. I liked the combination of flavors. Today I decided to share this with you. They will be in a spicy lemon-honey marinade with garlic. And on the second day, the eggplants were even tastier
