Asian eggplant dishes the whole family will love

Vegetables, from a culinary point of view, are a unique product. They can fry, cook, stew, crush, eat whole, raw, mashed, baked, in the form of caviar - and it will still be tasty, nutritious and healthy.

Now the eggplant season has come, and this must be used not only for delicious preservation, but also to surprise loved ones with recipes of Asian cuisine with eggplant. They have definitely not tried this before.

Crispy eggplant

You will need:

• 150 g eggplant
• 300 g vegetable oil
• 100 g tomatoes
• 20 g cornstarch
• 10 g cilantro
• 1 g salt
• 50 g black balsamic
• 25 g soy sauce
• 20 g sweet chili sauce

How to cook: wash the eggplants, cut into large cubes (in the peel), put them in a bowl, salt and stir. Leave it on for 5-7 minutes to let the bitterness go away.

Add cornstarch to a bowl to coat the eggplant cubes on all sides. You need to deep-fry for 5-7 minutes until golden brown.

How to serve: fried eggplants are laid out on one side of a deep plate, tomatoes mixed with chopped cilantro are on the other. For the sauce for the dish, you need to mix soy sauce, balshchamik and sweet chili.

Ali Nazik kebab

You will need:

• 1 kg eggplant
• 200 g lamb
• 300 g natural yoghurt
• 40 g butter
• 2 cloves of garlic
• 20 g salt
• 2 g pepper pulp
• 2 g red pepper

How to cook: the meat should be salted and fried on skewers for 10 minutes. Wash the eggplants, fry in a peel over charcoal or in an oven until soft, then remove the peel, cut into small pieces.

Strain the yogurt, pour it into a bowl, add chopped garlic, gradually add the eggplant and salt. Put butter in a saucepan to melt, add red pepper and meat, lightly fry.

How to serve: the eggplant mass is laid out on a wide plate, the meat is rolled in the center, along the edges it is traditionally decorated with hot pepper and tomato slices. You can also sprinkle cilantro on the meat.

Salad with groceries and tomatoes

You will need:

• 200 g groceries
• 150 g tomatoes
• 40 g cilantro
• 30 g cornstarch
• 500 g vegetable oil
• 6 g garlic

For refueling

• 40 g sweet chili sauce
• 20 g cilantro
• 10 g soy sauce
• 10 g oyster sauce

How to cook: Rinse the eggplants, peel, cut into triangles. Moisten them with water and roll in starch, then fry in oil in a deep frying pan until crisp.

Cut the tomatoes into slices and scald with the oil in which the eggplants were fried.

Combine eggplant and tomatoes. Mix all the ingredients for the dressing, pour the salad on top. Serve with minced garlic and cilantro

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