Methods of cooking eggplant

Eggplant:

Eggplant is distinguished by its varieties in terms of size and color, where the eggplant is often purple in color, or light orange, and it contains a number of vitamins such as B1 known as thiamine, which is the vitamin that provides assistance to the central nervous system, through coordination between nerves and muscles Thiamine, by stimulating the breakdown of sugar in the body, also maintains the formation of cells that cover the nerves.

Methods of cooking eggplant:

Moussaka Turkish eggplant:

• Ingredients:

• big slice of eggplant.

• 1 medium onion, chopped.

• Two hundred grams of minced meat.

• A small horn of red hot pepper,  chopped.

• 2 cloves of garlic, cut into slices.

• One yellow pepper, cut into small cubes.

• 2 sticks of green onions, sliced.

• 1 tablespoon of tomato paste, dissolved in half a cup of water.

• One big tomato, grated.

• A teaspoon of mixed spices.

• Pinch of salt.

Preparation:

• Peel the eggplant and chop it into slices, then soak it in water for thirty minutes, and then dry it with the tissues.

• fry the slices of eggplant in a large skillet over the fire with a little olive oil, and when you're done frying, lift the slices of oil and put them on the tissues to absorb the excess oil.

• Place the minced meat with onions, and garlic in a saucepan, and stir until the onion softens and the meat water dries.

• Add the grated tomatoes with salt and spices, and tomato paste, then add the red pepper, yellow and green onions, and cook all of these materials for five minutes until they are done.

• Prepare the eggplant slices and put them in a tray or in a Pyrex dish, and pour over them the meat mixture that has been cooked, then pour a cup of water into a cup and a half, and cook the moussaka over medium heat for fifteen minutes, and then ready to serve, and served with peppered rice.

Eggplant omelette in the oven:

• Ingredients:

• Three grains of eggplant, medium in size.

• A teaspoon of baking powder.

• A teaspoon of saffron.

• A cup of lemon juice.

• Teaspoon of water

• Three quarters of a cup of olive oil.

• Four cloves of crushed garlic.

• Four eggs.

• Two big onions, sliced.

• A teaspoon of salt.

• A teaspoon of flour.

• A cup of chopped parsley.

• A teaspoon of black pepper.

• Minced parsley for garnish.

Preparation:

• Soak the saffron in water and set it aside, then peel and cut the eggplant into rings, then put the sliced eggplant slices in a tray greased with a small amount of olive oil and put them in the oven at a temperature of 250 degrees Celsius, and can also be placed under the grill, until we notice the red color and the light golden color.

•  put the eggplant slices in a deep dish, and mash them with a fork.

•  put the olive oil in a large skillet over a medium heat until the oil is heated, then add onions and garlic with stirring for three minutes until the onions become slightly soft, then add the grilled eggplant with stirring of all ingredients for a minute until the eggplant absorbs the taste of garlic and onions.

• Later, add the lemon juice and parsley, and leave to cool.

•  prepare a deep plate, laying each of the eggs, baking powder, flour, salt, pepper, and the mixture made of saffron and water, and stirring all these ingredients with the manual grill, until we notice the homogeneity of the eggs with the flour.

• Add the egg mixture to the mixture of eggplant and onion in the pan, stirring well.

•  put the net shelf in the middle of the oven, and heat it to a hundred  ninety degrees, and in the dish that we will put it in the oven we put half the amount of olive oil, and add the mixture of eggs and eggplant, and the rest of the amount of olive oil we put on the face of the omelette.

• Leave the eggplant omelette plate in the oven for thirty minutes until the eggs are tender and the omelette becomes golden in color. When finished, decorate the omelette dish with chopped parsley or tomatoes, and eat it warm.