| Nutrient | Content | Reference |
|---|---|---|
| Calories | 24kCal | 24kCal |
| Proteins | 1.2g | 1g |
| Fats | 0.1g | 0g |
| Carbohydrates | 4.5g | 5g |
| Organic acids | 0.2g | 0g |
| Dietary fiber | 2.5g | 3g |
| Water | 91g | 91g |
| Ash | 0.5g | 1g |
| Vitamin A, RE | 3mcg | 3mcg |
| beta Carotene | 0.02mg | 0mg |
| Vitamin B1, thiamine | 0.04mg | 0mg |
| Vitamin B2, riboflavin | 0.05mg | 0mg |
| Vitamin B4, choline | 6.9mg | 7mg |
| Vitamin B5, pantothenic | 0.281mg | 0mg |
| Vitamin B6, pyridoxine | 0.15mg | 0mg |
| Vitamin B9, folate | 18.5mcg | 19mcg |
| Vitamin C, ascorbic | 5mg | 5mg |
| Vitamin E, alpha tocopherol, TE | 0.1mg | 0mg |
| Vitamin H, biotin | 0.1mcg | 0mcg |
| Vitamin K, phylloquinone | 3.5mcg | 4mcg |
| Vitamin PP, NE | 0.8mg | 1mg |
| Niacin | 0.6mg | 1mg |
| Potassium, K | 238mg | 238mg |
| Calcium, Ca | 15mg | 15mg |
| Silicon, Si | 29mg | 29mg |
| Magnesium, Mg | 9mg | 9mg |
| Sodium, Na | 6mg | 6mg |
| Sera, S | 15mg | 15mg |
| Phosphorus, P | 34mg | 34mg |
| Chlorine, Cl | 47mg | 47mg |
| Aluminum, Al | 815mcg | 815mcg |
| Bohr, B | 100mcg | 100mcg |
| Vanadium, V | 1.7mcg | 2mcg |
| Iron, Fe | 0.4mg | 0mg |
| Iodine, I | 2mcg | 2mcg |
| Cobalt, Co | 1mcg | 1mcg |
| Lithium, Li | 68mcg | 68mcg |
| Manganese, Mn | 0.21mg | 0mg |
| Copper, Cu | 135mcg | 135mcg |
| Molybdenum, Mo. | 10mcg | 10mcg |
| Nickel, Ni | 0.395mcg | 0mcg |
| Rubidium, Rb | 26mcg | 26mcg |
| Selenium, Se | 0.3mcg | 0mcg |
| Fluorine, F | 14mcg | 14mcg |
| Chrome, Cr | 0.7mcg | 1mcg |
| Zinc, Zn | 0.29mg | 0mg |
| Starch and dextrins | 0.9g | 1g |
| Mono- and disaccharides (sugars) | 3.6g | 4g |
| Glucose (dextrose) | 3g | 3g |
| Sucrose | 0.4g | 0g |
| Fructose | 0.8g | 1g |
| Essential amino acids | 0.363g | 0g |
| Arginine | 0.061g | 0g |
| Valin | 0.071g | 0g |
| Histidine | 0.027g | 0g |
| Isoleucine | 0.061g | 0g |
| Leucine | 0.05g | 0g |
| Lysine | 0.056g | 0g |
| Methionine | 0.011g | 0g |
| Methionine + Cysteine | 0.02g | 0g |
| Threonine | 0.047g | 0g |
| Tryptophan | 0.012g | 0g |
| Phenylalanine | 0.055g | 0g |
| Phenylalanine + Tyrosine | 0.11g | 0g |
| Replaceable amino acids | 0.751g | 1g |
| Alanine | 0.07g | 0g |
| Aspartic acid | 0.174g | 0g |
| Glycine | 0.052g | 0g |
| Glutamic acid | 0.195g | 0g |
| Proline | 0.059g | 0g |
| Serine | 0.052g | 0g |
| Tyrosine | 0.054g | 0g |
| Cysteine | 0.007g | 0g |
| Saturated fatty acids | 0.034g | 0g |
| Omega-3 fatty acids | 0.013g | 0g |
| Omega-6 fatty acids | 0.063g | 0g |
Fried eggplant is one of the favorite dishes of many housewives. But eggplant when frying is a real sponge. No matter how much vegetable oil you add to the pan when frying eggplants, they will constantly absorb it. After frying, you have to spread the eggplant mugs on paper towels so that they remove excess fat. If you do not add fat, then the eggplants will begin to burn, as they are fried for a long time - approximately 6-7 minutes on each side.
It turns out that there is an interesting way in which you can spend no more than 1 tablespoon of sunflower oil on frying 1 medium eggplant, and the eggplants themselves will be fried in a pan for 1 minute on each side. To do this, you must first process the eggplant. If you are interested in this method of frying eggplant with a minimum amount of fat, then this instruction will help you.
Recipes with blue eggplant
Step 1
For work, we need eggplant, sunflower oil, water, salt, a knife, a frying pan, a kitchen board, microwave utensils.
Step 2
Wash eggplant, peel, cut into 5 mm thick circles. Soak in salted water for 20 minutes.
Step 3
Drain the water, leaving 1 tablespoon of water in the bottom of the dish.
Step 4
Place the bowl in the microwave and cook at 800W for 4 minutes. Leave in oven until completely cooled. If liquid remains in the bowl, drain.
Step 5
Add 1 tablespoon of sunflower oil to the prepared eggplants. Mix.
Step 6
Fry eggplant mugs in a hot pan for 1 minute on each side.
Step 7
The eggplant is ready to go.
Housewives use eggplant to prepare various dishes. And if in the summer these vegetables are absolutely available, then in winter eggplants are a rare guest on our table. This is due both to the price, which increases sharply in winter, and to the taste, which in winter eggplants from supermarkets is not at all like the taste of summer ones from the garden.
The question arises: is it possible to freeze eggplants for the winter and, if possible, how to do it correctly. Frozen vegetables are very convenient to use for cooking various dishes, and eggplant is no exception here. From frozen eggplant it will be possible to cook rolls, soups, casseroles, snacks, stews, pates.
The main thing is to freeze eggplants correctly. As a rule, young and ripe eggplants without spots are frozen. Before freezing, it is better to conduct heat treatment: blanch, fry or bake in eggplant in the oven - choose any proven method. If this is not done, then undestroyed decay enzymes will contribute to the fact that eggplants lose their color and taste in the freezer within a month.
Recipes with blue eggplant
Step 1
For work, we need fresh eggplant (about 400 grams), water, a knife, a kitchen board, freezer bags, a colander, a saucepan, a bowl.
Step 2
Peel the eggplant and cut into circles 0.7-0.8 cm thick.
Step 3
Bring 1.5 liters of water to a boil and blanch the prepared eggplant in portions for 3-4 minutes.
Step 4
Transfer them to ice water and hold for 1-2 minutes.
Step 5
Put the blanched eggplants in a colander and let the water drain.
Step 6
Arrange the vegetables in a single layer and pat dry. Send to the freezer for 1-2 hours to freeze.
Step 7
Arrange the frozen eggplant in portions in freezer bags, squeezing the air out of them as much as possible. Send to the freezer for storage. Frozen eggplant is ready.
Step 1
To freeze fried eggplant, we need a frying pan, a knife, a kitchen board, paper napkins, raw eggplant and sunflower oil.
Step 2
Wash and peel 350 grams of eggplant.
Step 3
Cut into circles or strips (for rolls) 0.6-0.7 cm thick.
Step 4
Put the prepared eggplants in a hot frying pan with a little sunflower oil (35 ml). Fry on both sides for 2 minutes.
Step 5
Lay the fried eggplant slices on paper towels to remove excess oil.
Step 6
Arrange the fried eggplant in portions in freezer bags, squeezing the air out of them as much as possible. Send to the freezer for storage. Frozen preparation is ready!
Step 1
For work, we need eggplant, 35 ml of sunflower oil, a knife, a kitchen board, a baking dish.
Step 2
Peel eggplant.
Step 3
Cut into cubes.
Step 4
Arrange eggplant cubes in a baking dish greased with sunflower oil. Drizzle eggplants with sunflower oil on top.
Step 5
Bake in the oven at 200°C for 25 minutes. Cool down.
Step 6
Arrange the prepared eggplant in portions in freezer bags, squeezing the air out of them as much as possible. Send to the freezer for storage. Freeze 5 hours minimum. Frozen eggplant is ready.
Eggplants, or as they are affectionately called “blue ones”, are most often baked, fried and stewed. Everyone knows the great taste of eggplant caviar, eggplant rolls. Eggplants are also an ingredient in many salads and soups.
Most often we fry eggplants, but sometimes they need to be boiled. When cooking eggplant, use these tips:
- Eggplant can be boiled whole. In this case, you will need approximately 20 minutes for them to be ready. With this method of cooking, cook the eggplant with the skin, and after boiling it will be very easy to remove.
- if you want to boil eggplant in slices, then you will need only 10-12 minutes for this.
- in order to boil eggplant in the microwave, you only need 3 minutes.
- Eggplants are great for steaming. As a result, you will get a delicious diet meal.
Recipes with blue eggplant
Step 1
For work, we need eggplant, water, salt, a saucepan, a knife.
Step 2
Wash 1 eggplant. Cut off the “tail”, and make a cross-shaped incision from the side of the head.
Step 3
Boil water (300 ml) in a saucepan, salt a little to taste. Place eggplant in boiling water.
Step 4
You need to cook for 20 minutes until cooked, over medium heat under the lid.
Step 5
Remove the skin from the eggplant - it will easily come off. Boiled eggplant is ready.
Step 1
For work, we need water, eggplant, salt, pepper, a kitchen board, a knife, a double boiler.
Step 2
Wash 2 eggplants under running water. Cut off the tails.
Step 3
Cut the blue ones in half and place cut side up in the steamer bowl. Season with salt (0.3 tsp) and ground black pepper (0.1 tsp).
Step 4
Cook in a double boiler until soft for 25 minutes.
Step 5
Steamed eggplants are ready. The pulp is very tender and juicy.
Step 1
For work, we need 1 eggplant, a fork, water, some salt and microwaveable dishes.
Step 2
Wash the eggplant and prick with a fork in 3-4 places.
Step 3
Cut off the "tail" and put the eggplant in a microwave-safe dish. Add 50 ml lightly salted (1 pinch) water.
Step 4
Cook in the microwave for 3 minutes at 800 watts. Leave in the oven for another 3 minutes.
Step 5
Remove skin. The eggplant is ready to go.
Step 1
For work, we need eggplant, salt, water, a knife, a kitchen board, a bowl, a slow cooker.
Step 2
Peel the eggplant and cut into small pieces.
Step 3
Soak vegetables in salted (1 tsp) water (400 ml) for 20 minutes.
Step 4
Drain the water, and transfer the eggplant to the multicooker bowl. Pour in fresh water to cover the vegetables. Add some more salt to taste.
Step 5
Cook on the "Baking" mode for 10-12 minutes.
Step 6
Drain the water. Eggplants are ready for further cooking or serving.