How to marinate eggplant for grilling. Grilled eggplant - a healthy snack, a delicious side dish

Grilled eggplants with the aroma of garlic and herbs will become your favorite snack, which can be prepared according to various recipes in the oven, in a special frying pan or on the grill. Wonderful smell, mouth-watering look and impeccable piquant taste will make this dish one of your favorite treats. To create a simple eggplant culinary masterpiece, you only need a little time, a minimum of products and a drop of inspiration.

How to marinate eggplant for grilling

To prepare this dish, eggplant must first be marinated. You can use mixtures based on wine, vinegar, lemon juice or other products. In order for the vegetables to be well saturated, they must marinate for at least an hour, and preferably 3-4. For convenience, use the package. Put the eggplants, prepared components into it, tie it up and leave it for a while. Use one of the following options as your marinating mix:

• olive oil, white wine vinegar, garlic, soy sauce, dry basil;
• vegetable oil, dry white wine, ground pepper, salt;
• lemon juice, vegetable oil, spices and herbs to taste.

How to cook eggplant on the grill

There are several ways to cook eggplant in this way: in the oven, microwave, a special frying pan or over smoldering coals in the grill. The principle of each recipe (with a few exceptions) remains the same. Vegetables are cut, marinated and fried until golden brown. Choose the cooking method that is convenient for you and delight your loved ones with a healthy and satisfying treat.

On a grill pan

• Time: 30 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 192 kcal / 100 g.
• Purpose: snack.
• Cuisine: Mediterranean.
• Difficulty: easy.

Cooking eggplant on a grill pan is so easy that you don't need a detailed recipe with a photo. It will take quite a bit of time for a fragrant and spicy snack to be on your plate. You can serve it as an addition to a barbecue, put it on a piece of bread, making a sandwich. Such an eggplant appetizer is good as an addition to a cheese plate. In the presented recipe, the marinade is not used for raw, but already fried eggplants.

Ingredients:

• eggplant - 1 pc.;
• wine vinegar - 100 ml;
• olive oil - 100 ml;
• mint - 10-12 leaves;
• garlic - 1 tooth;
• salt - to taste.

Cooking method:

1. The blue ones are cut into slices of about 5 mm.
2. Put the sliced ​​eggplants on a well-heated grill, fry in a pan on both sides until golden brown.
3. Put the fried vegetables in a deep bowl. Add oil, vinegar, mint, salt and minced garlic.
4. Let the vegetable pieces soak for about 30 minutes.

In the oven

• Time: 30 minutes.
• Servings: 2 persons.
• Calorie content of the dish: 189 kcal / 100 g.
• Purpose: snack.
• Cuisine: Mediterranean.
• Difficulty: easy.

If you are looking for healthy, satisfying and tasty dishes that are easy to prepare for yourself and your family, check out this eggplant recipe. You do not have to go to the forest and kindle a fire to please your household with a savory snack. You can add other vegetables to the components of the treat, for example, zucchini, peppers. Line the bottom rack with foil to keep the drippings from the vegetable slices from staining the oven.

Ingredients:

• little blue ones - 1 pc.;
• lemon juice - 1 tbsp. l.;
• salt - to taste;
• balsamic vinegar - 1 tbsp. l.;
• garlic - 1 tooth;
• hard cheese - 100 g.

Cooking method:

1. Make a marinade of vinegar, salt, minced garlic.
2. Cut blue ones into circles, marinate them for 1-2 hours.
3. Next, grease the grate with oil, put the vegetables.
4. Grate the cheese and spread over the vegetables.
5. Bake in the oven on the "Grill" mode for about 15 minutes.

On the grill

• Time: 30 minutes.
• Servings: 4 persons.
• Calorie content of the dish: 187 kcal / 100 g.
• Purpose: snack.
• Cuisine: Mediterranean.
• Difficulty: easy.

The most delicious, smoky blue recipe comes out at the stake. This is the perfect picnic snack. It will appeal to both vegetarians and meat lovers, as an addition to barbecue. Cooking eggplant on the grill can be even tastier if you use tomato sauce. For him, chop the tomato without the skin in a blender, add the garlic clove and salt passed through the press. Pour this sauce over the roasted vegetables before serving.

Eggplant on mangle with vegetables is a low-calorie picnic dish. You can make a delicious salad from grilled vegetables and serve as a dish on its own or as a side dish for barbecue.

Recipe with pepper in soy sauce

You will get 2 servings. The cooking time will be 40 minutes.

Ingredients:

• eggplant;
• three bell peppers;
• three tomatoes;
• two bulbs;
• half stack. soy sauce;
• 3 tbsp balsamic. vinegar;
• 50 ml. olive oils;
• two cloves of garlic.

How to cook:

1. Rinse vegetables, peel, remove seeds from peppers. Cut into large pieces.
2. Cut the remaining vegetables into circles, squeeze the garlic.
3. Combine garlic, oil, vinegar and soy sauce in a bowl.
4. Place the vegetables in a bag and pour in the marinade. Shake the bag. Leave for half an hour.
5. Put everything on the barbecue net and put on the grill.
6. Fry for 10 minutes on each side.

The total calorie content is 360 kcal.

Recipe with zucchini

The dish takes 80 minutes to prepare.

Compound:

• half a kilo of zucchini;
• three cloves of garlic;
• half a kilo of eggplant;
• 7 tbsp sour cream;
• a bunch of dill;
• salt.

Cooking:

1. Cut the eggplant into 1 cm thick slices and salt. Leave for 20 minutes.
2. Mix salt with sour cream, add finely chopped greens and chopped garlic.
3. Cut the zucchini in half, then in wide halves.
4. Lubricate each piece of vegetables with marinade, leave for half an hour.
5. Place vegetables on a wire rack and cook until cooked through on both sides.

Makes four servings. The total calorie content is 760 kcal.

Recipe with lard

Comes out in two servings. Calorie content - 966 kcal.

Ingredients:

• 100 g of fat;
• half a kilo of eggplant;
• a bunch of dill;
• two cloves of garlic;
• 1 st. a spoonful of olive oil;
• salt.

Cooking:

1. Wash the eggplants and make cross cuts on each, without reaching the end, to make an accordion.
2. Chop the garlic, chop the dill, combine these ingredients in a bowl and add the oil, salt. Brush with marinade.
3. Cut the lard into slices and put one slice in each cut of the eggplant.
4. Put each vegetable on a skewer and cook for 20 minutes, turning over.

Eggplants are relatives of tomatoes, because they are from the Solanaceae family. We have known them since the 17th-18th centuries, unlike India. There, this vegetable is popular, like our potatoes!

One poet even wrote:
"Oh eggplant! You're in an oily smile
Among appetizers as the first violin»

For an appetizer, eggplant is simply created! In the form of caviar, rolls, stuffed, grilled, in the oven, marinated, salted ... you can’t list everything! Let's dwell on the grilled eggplant recipe.

It is simple, low-calorie and very useful. The fact is that if you just fry eggplant slices, they absorb a lot of oil. Why do we need extra calories and load on the liver? Grilled recipe is the best.

What is the use of eggplant.

100 grams of eggplant contains an average of 25-27 kcal. It is rich in fiber, vitamins C, group B, PP (nicotinic acid), as well as calcium, iron and magnesium. But eggplants should always be cooked, they are not suitable for eating raw because of the solanine content.

Eggplant skins are rich in vitamins and minerals. Therefore, if you do not cook caviar, then do not peel the skin! Eggplants help lower blood cholesterol levels, regulate bowel function, help to lose weight.

Cooking on the grill.

The grill can be in the oven or over an open fire. Of course, at the grandmother's in the village on the grill, much tastier! So, we take 3-4 medium-sized eggplants, a couple of cloves of garlic, olive or other vegetable oil, salt and pepper.

If you have an oven, then turn on the grill mode and heat it to a high temperature, somewhere around 180-200C. If a brazier, then you create a zone of heat, but not an open fire. And even better modern device - electric grill Tefal! In the summer on the balcony - a sweet deal!

Eggplants cut lengthwise into strips, you can also circles, if the fruits are large. Wash and blot excess water. In a bowl, stir the oil with finely chopped garlic. Put eggplant strips there and leave to marinate for 10-15 minutes.

And at this time

There are different sauces, each housewife has her own recipe how to cook. Now is the time for tomatoes, I recommend a unique sauce with them.

Next to the grill, place 2 sliced ​​tomatoes and a meaty bell pepper. 5 minutes is enough for them to fry. Remove the burnt skin from them, add finely chopped green olives and basil. Season with wine vinegar and chilli if desired. Beat with a fork, you can in a blender, salt to taste. But so that there are pieces of vegetables in it.

All. When the eggplant is ready, serve with the sauce! If you have children with you, then chili can be omitted.

Bon appetit!

And it doesn’t matter if you didn’t manage to go out into nature! On the balcony with electric grill Tefal nothing worse! Non-stick grill, temperature controller, small dimensions - everything for comfort and healthy food!

Grilled eggplant and other vegetables are an unusually tasty dish. Moreover, it is ideal both for those who for some reason do not eat meat or poultry, and for an easy addition to barbecue.

Today we will talk about how delicious and easy to cook eggplant on the grill. In the season of this vegetable, they will be very useful.

How to marinate eggplant for grilling

To get an unforgettable taste of vegetables on fire, you need to marinate them in advance. The recipe for this marinade is ideal not only for eggplant, but also for bell peppers, zucchini, carrots and others. We need to take the following components:

• 100 ml of olive oil, which is suitable for frying (you can take sunflower oil with olive oil in equal proportions);
• 2 tbsp. spoons of white wine vinegar;
• 3 tablespoons of medium-salty soy sauce;
• a couple of garlic cloves;
• a little dry basil or other aromatic herbs.

Mince the garlic. Heat the oil a little in a frying pan and add the rest of the ingredients to it. We cut the blue ones into fairly large pieces. Fill them with the mixture and cover the bowl with cling film.

The best option is to place the pieces in a bag and tie it tightly. This will make the eggplant marinate faster. If you have a marinator, use it. In this device, you can quickly marinate vegetables, meat and poultry.

Cooking eggplant on the grill

Today we will cook grilled eggplants seasoned with tomato sauce. Great snack for a picnic!

So, we start by pickling the blue ones. We cut them into the desired size into pieces and leave them in the marinade for at least an hour.

Grind tomatoes with a blender. It's best to remove the skin first. To do this is quite simple - we cut the tomato crosswise. Fill it with boiling water to the top and leave for a minute. Then fill the tomato with ice water. The skin will now peel off easily.

Grind the tomato pulp in a blender bowl along with garlic and salt. Remove the eggplant from the marinade and place on the grill. There should be no open fire, only smoldering coals! As soon as one side is browned, turn the vegetables over. Pour the prepared eggplants with tomato sauce, decorate with herbs and serve. You can also put rye toast separately.

Recipe for blue ones on a wire rack in the oven

Such a quick dish can be prepared at home quickly and easily. We will add other vegetables to the eggplants - zucchini and bell peppers.

• vegetables - eggplant, pepper and zucchini 1 each;
• lemon juice - 1 tablespoon;
• sea ​​salt - 1 tablespoon;
• balsamic vinegar - 1 tablespoon:
• garlic - 1 clove;
• hard cheese - 130 grams.

Time spent - 30 minutes. Energy value - 189 kcal per 100 grams.

Mix lemon juice and sea salt. Add vinegar and finely chopped garlic. We cut the vegetables like this - zucchini and blue circles of medium thickness.

Peppers - boats of similar sizes. We put them in the marinade for a couple of minutes. Arrange vegetables on a greased grill.

Grate the cheese and sprinkle on eggplant, zucchini and peppers. Turn on the "Grill" mode and cook the vegetables for about 15 minutes.

Using a grill pan

Eggplant on a grill pan can be cooked very quickly and easily. Choose your marinade from the recipes above. Cut the vegetable into circles and let it brew for about 1 hour.

Fry the mugs on a hot frying pan until cooked. You can serve such a sauce with ready-made vegetables - sour cream is mixed with garlic and herbs.

Another dressing option is tomato paste with garlic, salt and spices. A more complex version of the dish - add cubes of zucchini, onions and tomatoes to slightly fried blue ones.

Add a drop of water, cover with a lid and simmer until tender. It makes an excellent stew.

Preparation for the winter

• eggplant - 2 kg;
• sunflower oil - 200 ml;
• vinegar (9 percent) - 120 ml;
• garlic - 6 cloves;
• salt and spices to taste.

Time spent - 1 hour 20 minutes. Calorie content - 300 kcal per 100 grams.

Let's start with the blue ones. Wash them thoroughly and cut into circles. Cook on the grill in the oven or outdoors until tender. We put the finished pieces tightly in a jar. Place the garlic on the bottom.

Mix oil, vinegar, salt and spices. The mixture is brought to a boil. Then we fill it with our vegetables. Filled jars should be sterilized for about 30 minutes, and then hermetically roll up the lids (sterilized).

In general, eggplants are very capricious vegetables when preserved. Therefore, all utensils must be carefully sterilized.

To cook eggplant deliciously, you need to know a few secrets:

1. When cutting, it is important to use only stainless steel knives. So the vegetables will not turn black too much.
2. The blue ones are first washed, and only then the stalks are cut off. Otherwise, the eggplant will absorb water.
3. We fill the bitter blue ones with coarse or ordinary salt (plentifully). Let the juice run and wash the vegetables well.
4. Grilled eggplants are most often not cleaned. If you don't like the taste of the skin, you can easily remove it by roasting the whole eggplant over a fire. The procedure must be carried out carefully until the pulp has cooled down. From such an eggplant, you can cook a warm salad of baked vegetables.
5. When fried in a pan in oil, these vegetables absorb a lot of oil. To avoid this, you must first fry the pieces in a dry pan with a non-stick coating. Then add oil, garlic, spices and salt.

Now you know how to cook delicious grilled eggplant both at home and outdoors. Bon appetit!

Step-by-step recipes for eggplant on the grill in halves and pieces, with bacon, minced meat

2018-05-03 Marina Vykhodtseva and Rida Khasanova

Grade
prescription

7428

Time
(min)

servings
(people)

In 100 grams of the finished dish

1 gr.

2 gr.

carbohydrates

4 gr.

45 kcal.

Option 1: Classic grilled eggplant halves

Eggplant very well absorbs not only oil, but also aromas. This is the perfect vegetable for grilling. It is saturated with smoke, quickly fried, but it does not become greasy, and can be used for diet food. Often eggplants are baked whole, and then various snacks are prepared. Here is a recipe for halves that can become a side dish, served with meat skewers or serve as an independent dish.

Ingredients

• 4 eggplants;
• 2 tbsp. l. olive oil;
• salt and pepper.

Step by step recipe for classic eggplant

Such eggplants do not need to be marinated, so you can immediately kindle and cook the grill. You need the same hot coals as for a regular meat kebab. Additionally, you will need a grill. It could be a BBQ that is closing. But you can just throw a net on the grill and lay out the products. The first option is more convenient, it is easier to turn over.

Cut off the green tip of the eggplant, then cut in half lengthwise to the very end. We try to choose vegetables of the same size so that they cook evenly. With a sharp knife, we make cuts in the form of a mesh on the skin. Just not deep. Then turn over and also cut the flesh of the eggplant. Salt and pepper on the cut side.

Brush eggplant with olive oil, place on a wire rack and cook until golden brown. As soon as the vegetables become soft, remove from the grill. Serve hot or cold, use for other dishes.

Previously, there were always instructions in recipes about soaking eggplant. But now many varieties are simply not bitter. If young and fresh vegetables are used, then they also did not have time to pick up corned beef, they do not require soaking. If the eggplant is bitter, then fall asleep for 15 minutes with salt or pour salted water, then rinse, squeeze.

Option 2: A quick grilled eggplant recipe

Another way to cook eggplant on the grill, which does not even need to be marinated. Yes, and they are fried in a few minutes, as they are cut into small pieces. Additionally, for such a dish, you need oregano seasoning or just take a mixture of Italian greens.

Ingredients

• 2 eggplants;
• 0.5 tsp oregano;
• 20 ml of oil;
• salt.

How to quickly cook eggplant

We cut the eggplant in circles of 1.5 centimeters, it is not necessary too thin. Mix oregano and salt, sprinkle slices, rub a little with your hands and sprinkle with oil. It is convenient to use a special spray gun, a lot of fat is not needed.

We lay out the slices on one side of the double lattice, cover with the second part, snap it and send it to the grill. We're not going anywhere. Over hot coals, vegetables will cook very quickly. After a few minutes, turn over, then remove.

These eggplants can be served just like that, or you can make the well-known tomato appetizer. Just grease the cooked slices with garlic and sour cream, lay the pieces of tomatoes, parsley.

Option 3: Grilled eggplant with bacon

Eggplants themselves are very tasty, and if you add bacon to them, you get just a fairy tale. You can use any fat for this dish, but cut it very thinly. Additionally, you need garlic and some greens. Eggplants will be fried on skewers.

Ingredients

• 3 eggplants;
• 120 g bacon;
• salt and pepper;
• 4 sprigs of dill;
• 5 cloves of garlic.

How to cook

We wash the eggplants, move the green leaves aside so as not to remove the excess, cut off the tip. Then with a knife we ​​make cuts through each centimeter, but we do not reach the end. We make a kind of accordion.

Put four salts in a liter of cold water, dissolve and immerse the eggplants. You need something to press down so they don't pop up. We leave for fifteen minutes. Then we take it out and leave it to drain the water in the sieve for another fifteen minutes.

Let's do the stuffing. Peel and chop the garlic. In the process of this, add dill. We chop actively until the mass becomes a very wet, fine paste. After that, transfer to a large bowl. Cut the bacon into pieces that will fit between the eggplant slices. Pour into the garlic mass, stir thoroughly with your hands.

As soon as water drains from the eggplants, we transfer them to the board. Insert a piece of garlic-covered bacon into each incision. Immediately take a skewer, pierce the vegetable in the center from the beginning to the very tip. We do all this with the remaining eggplants. There is no need to lubricate the top.

We cook ordinary coals in the grill, as for poultry or meat. As soon as the fire burns out, lay out the eggplant skewers and start cooking. Turn regularly to the other side so that the dish bakes evenly.

We remove the ready-made eggplant from the grill, you can leave it on a skewer or carefully pull the accordion onto a plate. For decoration, we use greens, pieces of fresh vegetables, olives, you can sprinkle with grated cheese.

If the skin on the eggplant is tough, then it can be carefully removed with a sharp knife. In this case, the vegetable will be baked on the grill even faster, it will be softer, you need to carefully monitor it.

Option 4: Marinated eggplant on the grill

Above are all eggplant recipes on the grill without pickling. This is a completely different option. The vegetable will need to be soaked in advance in homemade sauce, which will give an extraordinary taste. Here the option is just pieces on skewers. But you can pickle and circles, fry on the grill. Or make halves, as in the first recipe, cook in this way.

Ingredients

• 2 tbsp. l. wine vinegar;
• 70 ml soy sauce;
• 2-3 eggplants;
• 60 ml of oil;
• 4 cloves of garlic;
• 1 tsp Italian herbs.

Step by step recipe

We wash the eggplants for this recipe, cut them lengthwise into two parts, removing the green tail, and then divide each half into 2-3 pieces. Leave it on the board for now. If the vegetable is bitter, then you can simply soak it in cold water, but do not salt it, since soy sauce is present in the marinade.

We chop the garlic very finely, add Italian herbs to it, then soy sauce, pepper if desired. Pour all this with good oil, stir. It is better to immediately take a large container. Immerse eggplant slices in it, stir, close.

After half an hour, you need to mix the eggplants or simply turn the container upside down. The marinade will drip down and soak the rest of the pieces. After that, you can start preparing the barbecue and coals.

We string eggplants on rods or on skewers, you can put them in a double grill. Cook over the coals for 5-7 minutes on each side, guided by color.

The same marinade can be used to cook other vegetables on the grill. It is perfect for zucchini, peppers, mushrooms are very tasty, usually small greenhouse champignons are used for baking over coals, which have not opened their hats.

Option 5: Grilled eggplant with meat

Just a magical dish on the grill, which you need to try at least once. For the filling you need minced meat. It will be wrapped in eggplant. You need to cook such rolls in a closing grill.

Ingredients

• 1 kg of eggplant;
• 3 tablespoons teriyaki sauce;
• 0.45 kg of minced meat;
• 2 onions;
• 2-4 cloves of garlic;
• pepper, salt.

How to cook

Cut the eggplant into long slices, half a centimeter thick. Dip in boiling water for two minutes, then send to a sieve. Let the water drain, the slices will cool.

Grind onion and garlic, add to minced meat, pepper and salt. You can add a little fat to the filling, if the meat is without fat.

Lubricate the eggplant slices with teriyaki sauce with a brush, lay out in front of you. We distribute the filling, put it on one edge. We roll the rolls. Top with a little sauce as well. Transfer to a wire rack and close.

We install the grate with rolls on the grill. Cook for about 7-9 minutes on each side. You do not need to turn over often, once is enough.

You can use minced chicken or fish for such rolls, with which eggplant is also combined. A lazy option is to wrap pieces of sausages, sausages, chicken fillet in plates. It will also be a tasty and satisfying meal.

Option 6: Eggplant on the grill without marinade

Another way to cook eggplant on the grill, which will take quite a bit of time. There is also no marinade, and pieces of vegetable are prepared in just a few minutes. It is very convenient when you need to quickly fry vegetables for a meat dish, it does not even have time to cool.

Ingredients:

• two medium eggplants;
• half a teaspoon of oregano;
• a tablespoon of vegetable oil;
• salt.

How to quickly cook eggplant on the grill

Rinse eggplant with water and dry with paper towels. Cut into circles, but not too thin, about 1.5-2 cm.

Combine salt and oregano in a bowl and stir. Thoroughly rub the eggplant slices with this mixture. Spray them with oil - it is very convenient to use the culinary nozzle with a spray gun.

Arrange the round slices on half of the grate in an even layer. Cover with the second half, snap and put on the grill. You need to carefully monitor the dish, because vegetables cook very quickly. After 2-3 minutes, turn the grate over to the other side, fry exactly the same amount and remove from heat.

Eggplant can be served as an independent snack, or you can grease it with a mixture of sour cream, garlic and fresh herbs - you get original sandwiches.

Option 7: Grilled eggplant with minced meat

Cooking eggplant over blazing coals can be done with minced meat, turning a vegetable appetizer into a hearty dish, very fragrant and tasty. Eggplants can be cut into cups, and instead of pulp, fill them with minced meat filling, or you can use the method below.

Ingredients:

• four medium eggplants;
• half a kilogram of fatty minced meat;
• bulb;
• two cloves of garlic;
• salt;
• black ground pepper;
• favorite seasonings;
• 100 gr. any cheese;
• fresh greens;
• tomato sauce.

How to cook

Rinse eggplant in water, dry with a towel. Make even cuts along the entire length, without reaching the end. There should be about a centimeter between the cuts.

Salt the cuts, gently opening them with your hand, and leave the eggplant accordions aside for half an hour.

Peel the onion and garlic from the husk and chop very finely with a knife. You can use a blender, but do not turn the vegetables into porridge.

Salt minced meat as needed, add spices and ground pepper. Combine with onion and garlic, mix thoroughly so that all ingredients are evenly distributed with each other.

Gently insert the minced meat into the cuts of the eggplant, so that it does not fall out. Put the stuffed accordions on the grill over the coals or carefully put on the skewer, passing it under the cuts. Cook over coals until the vegetables are soft and the minced meat is fully cooked.

Grate the cheese on a grater with medium holes and sprinkle the eggplants with it as soon as they are removed from the grill. Sprinkle finely chopped herbs on top.

Serve the appetizer to the table along with tomato or any other sauce, cut them into several portions.

Option 8: Eggplants on the grill in marinade

If you soak eggplants in a special marinade before cooking on the grill, you get a completely unusual taste and aroma. You can cut the vegetable as you like: squares, circles, or just lengthwise into two halves.

Ingredients:

• 40-45 gr. wine vinegar;
• 3.5 tablespoons of soy sauce;
• two or three eggplants;
• three tablespoons of vegetable oil;
• four cloves of garlic;
• a teaspoon of Italian herbs.

Step by step recipe

Rinse eggplant, dry with napkins from the remaining moisture. Cut lengthwise into equal halves. Cut off the stalk and divide each part of the vegetable into two or three parts. If the eggplant is bitter, then you can soak it in cold water, but do not salt it.

Finely chop the garlic and mix it with the Italian herbs. Pour soy sauce, if desired, you can add ground black pepper. Add quality odorless oil and mix all the ingredients well.

Fold the eggplant slices in a deep cup with a wide bottom and pour over the fragrant marinade. Stir so that the vegetable is completely saturated with the mixture. Keep the eggplant for about an hour.

Thread eggplant pieces onto skewers or place on a wire rack over the coals. Cook for approximately 6-7 minutes. Each side of the vegetables should be covered with a uniform brownish color.

Serve the baked eggplants until they are cold. Together with them, you can bake fresh champignons and flavor them with sour cream sauce with fresh herbs.

Option 9: Grilled Eggplant with Garlic and Bacon

Baked eggplant is a delicious dish in itself, and if you add bacon to them, you get a real culinary masterpiece. You can use lard instead of bacon, but you need to cut it very thinly. For cooking, it is best to use skewers.

Ingredients:

• three medium eggplants;
• 120-130 gr. bacon
• salt;
• black ground pepper;
• several branches of fresh dill;
• five cloves of garlic.

How to cook

Rinse the eggplants in running water, let the moisture drain or dry with a paper towel.

Cut green stalks from vegetables. With a sharp knife blade, make cuts on the eggplant, a little more than half deep. The distance between the cuts is about a centimeter - you should get a kind of accordion.

Pour 1-1.5 liters of cold water into a deep cup, pour 4-5 tablespoons of fine salt and stir until all grains are dissolved. Put the eggplants under the water, and gently press down on top with some kind of load so that the vegetables do not float to the surface.

After a quarter of an hour, remove the eggplants from the water and transfer to a sieve to glass the water.

At this time, peel the garlic from the husk and chop finely. Rinse dill, dry and chop with a knife. Mix with garlic and chop this mixture again until moisture is released from it. Transfer to a deep bowl.

Cut the bacon into pieces so that they can fit into the cuts of the eggplant. Transfer them to a bowl with dill and garlic and mix everything well with your hands.

Put the eggplants from which the water has been glassed onto a cutting board. Place bacon pieces dipped in garlic and herbs into the cuts. Immediately pierce the skewers vegetable from base to tip.

Prepare ordinary coals, as for a barbecue. Lay the skewers over them and cook, from time to time turning over to the coals on the other side so that the vegetables are baked evenly.

Carefully remove the eggplant accordion from the skewer to a flat dish and garnish with cheese or fresh herbs.

Bon appetit!