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Wash the carrots, peel and grate on a coarse grater. Wash and shred the cabbage.
Zucchini, eggplants, onions, carrots, cabbage put in a pan, salt, pepper, pour in a little water, add vegetable oil, tomato paste and simmer over low heat for 15-20 minutes.
Eggplant baked with tomatoes
Required: 3-4 eggplants, 2 tomatoes, 3 tablespoons vegetable oil, 2 eggs, 2 tablespoons of sour cream, 1 bunch of parsley, salt to taste.
Cooking method. Soak eggplant in salted water for 1 hour, then dip in boiling water, remove the skin and cut into circles. Wash tomatoes and cut into slices. Wash parsley and chop. Beat eggs with sour cream. Put the prepared eggplants in a dish, sprinkle with parsley and serve.
Put eggplants and tomatoes in a frying pan, salt, add 3 tablespoons of vegetable oil, fry for 5 minutes over medium heat, then put in a mold greased with the remaining vegetable oil, pour over with a mixture of eggs and sour cream and bake in an oven preheated to 180 ° C for 3 minutes.
Eggplant and tomato appetizer
Required: 4-5 eggplants, 3-4 tomatoes, 3 cloves of garlic, 6 tablespoons of vegetable oil, 1 bunch of parsley, 1 tablespoon of 3% vinegar, pepper and salt to taste.
Cooking method. Wash the eggplant, peel and cut into cubes. Peel and crush the garlic. Wash tomatoes and cut into slices. Wash parsley and chop. Mix the remaining vegetable oil with vinegar and pour over the eggplants with this mixture, put them in a dish, decorate with tomato slices, sprinkle with parsley and serve.
Put eggplant in a pan, salt, pepper, add 3 tablespoons of vegetable oil and fry for 10-15 minutes. Then cool, sprinkle with garlic and mix.
Eggplant with garlic
Required: 5-6 eggplants, 5-7 garlic cloves, 100 ml vegetable oil, 1 tablespoon 3% vinegar, salt to taste.
Cooking method. Peel and crush the garlic. Wash the eggplants, bake in the oven, then cool, remove the skin, finely chop, salt, add vegetable oil and vinegar, mix, put in a bowl in a dish, sprinkle with garlic and serve.
Baked eggplant
Required: 3-4 eggplants, 2 tomatoes, 1 tablespoon of 3% vinegar, 4 tablespoons of vegetable oil, 1 bunch of parsley, 1 bunch of dill, pepper and salt to taste.
Cooking method. Wash tomatoes and cut into slices. Wash and chop dill and parsley. Wash the eggplant, bake in the oven, peel, cut into strips along the length, put on a plate, salt, pepper, pour over with a mixture of vinegar and vegetable oil, garnish with tomato slices, sprinkle with herbs, dill and parsley and serve.
Eggplant and onion appetizer
Required: 400 g eggplant, 3-4 onions, 2-3 tomatoes, 1 bunch of dill, 1 bunch of parsley, 1 teaspoon of sugar, 5 tablespoons of vegetable oil, 1 tablespoon of 3% vinegar, pepper and salt to taste.
Cooking method. Wash the eggplant, bake in the oven, then cool, remove the skin and finely chop. Eggplants combine with tomatoes, onions, mix, salt and season with vegetable oil.
Wash the tomatoes and chop finely. Peel, wash and finely chop the onion.
Wash parsley and dill and chop. Mix vegetable oil with sugar, vinegar and pepper.
Appetizer of eggplant and carrots
Required: 3-4 eggplants, 2 carrots, 2 onions, 2 tablespoons of vegetable oil, 20 g butter, pepper and salt to taste.
Cooking method. Wash the eggplant, peel and cut into cubes. Peel, wash and finely chop the onion. Wash the carrots, peel and grate on a coarse grater. Put eggplants, carrots and onions in a pan, salt, pepper, add vegetable oil and fry for 5–7 minutes over medium heat, then put butter, pour in some water and simmer until tender.
Uzbek eggplant appetizer
Required: 400 g eggplant, 3 tomatoes, 100 g zucchini, 10 olives, 5-6 tablespoons olive oil, 1 bunch of parsley, pepper and salt to taste.
Uzbek eggplant recipe with step by step preparation.
- Dish type: Hot dishes, Snacks
- Recipe Difficulty: Easy to cook
- National cuisine: Uzbek cuisine
- Reason: For lunch
- Preparation time: 13 minutes
- Cooking time: 3 h
- Servings: 4 servings
- Amount of calories: 127 kilocalories
If you want to treat your friends with original vegetable dish- then this simple Uzbek eggplant recipe will be very useful for you!
This recipe has been in our family for a long time. Perhaps you can’t call it a purely vegetable one, after all, meat pilaf is based on it. But, if you experiment, you can cook it completely lean. To cook eggplant in Uzbek style, you need a good cauldron. Firstly, for pilaf, and secondly, so that the eggplants do not burn later. I advise you to use lamb - classic ingredient in Uzbek cuisine. See recipe below with photos.
Servings: 4-5Ingredients for 4 servings
- Lamb - 1 Kilogram
- Rice - 1 Kilogram
- Carrot - 1 Kilogram
- Onion - 300 grams
- Vegetable oil - 300 grams
- Head of garlic - 2 Pieces
- Zira - 1 teaspoon
- Barberry - 1 teaspoon
- Raisins - 2 Art. spoons
- Eggplant - 4 pieces
Step by step recipe
- So, for starters - pilaf. Soak the rice in water for 1 hour. Rinse the meat, cut into cubes. We cut the onion into rings, carrots into strips.
- Cooking pilaf, the main thing is the sequence. In a cauldron, heat the oil, fry the onion, then add the meat, fry for 5-7 minutes. Then carrots and also fry for 5 minutes. Pour everything with water so that the meat is covered, add zira and barberry. Stew for 30 minutes. Now pour the rice and put the heads of garlic - pour water and simmer over high heat until the rice is half cooked.
- Throw raisins in there as well. Reduce heat, simmer for another 10-20 minutes. Let the finished pilaf cool down.
- Now eggplant. Wash and cut them into strips. Fry in oil on both sides in a pan.
- Lay the eggplant in a baking dish. We also send pilaf there, just look so that there are still strips of eggplant free.
- And now close the eggplant. And we send everything to the oven for 10-15 minutes. Ready! Now our Uzbek eggplants can go to the dinner table. They can be served with wine or fresh vegetables. Bon Appetit)
Description
Lagman with eggplant is an appetizing and satisfying classic dish of Uzbek cuisine. It has a unique aroma and rich taste. Prepare it for dinner and other family gatherings. Cooking a dish at home is not difficult, so even an inexperienced hostess will cope with this task. The main thing is to stick to the recipe and step by step instructions and everything will turn out great. Simple and fast vegetable soup sure to please everyone in the household. We assure you that your culinary skills will be appreciated. There is a huge selection of recipes and various ways how to make a correct and rich lagman. But we will tell you about the best option.
Let's not forget the meat. Today we will make a delicacy of beef. When buying a product, pay attention to color, smell and elasticity. This is really very important if you want to make the right dish. The meat should be free of bruises and obvious defects. Use any soft part of the carcass for Uzbek soup.
As for eggplants, choose a "younger" vegetable, as it contains fewer seeds and the flesh is not tough. And in order to saturate the dish, add tomatoes, Bulgarian green pepper, onions and potatoes. All vegetables are perfectly combined with each other and give an unsurpassed aroma.
For spices, use red and black ground pepper. This will be more than enough to prepare a savory dish.
You can prepare a meal with eggplant in the form of preservation for the winter and delight yourself and your loved ones delicious delicacy all year round.
How to cook Uzbek lagman with eggplant at home so that the dish turns out right and appetizing? We will help you to cope with this task. On our website you can find step by step recipe with photo.
Let's start cooking!
Ingredients
Lagman with eggplant - recipe
Get everything ready to start necessary products, which are needed in order to make a treat. The beef must be thoroughly washed and cut into small portions, as shown in the step-by-step photo of the recipe. Then bell pepper rinse and remove the stalk with seeds from it. Cut it into cubes. After that, peel the potatoes, rinse under running water and cut into small cubes. Put in a bowl. Next, move on to the tomatoes. They must be washed and chopped, put in a separate bowl. After that, take a ripe carrot and peel it from the top dirty part, rinse and cut the carrot into small cubes. Free the onion from the husk, wash and chop. Get blue. So that they do not taste bitter, peel them from a thick peel and cut into cubes. Place in a deep bowl and sprinkle with salt. After 20 minutes, rinse the vegetable and pat dry with paper towels. Put the prepared product into the container.
After you have dealt with vegetables and meat, prepare the pan. Pour some vegetable oil into it and put it on the stove. Heat to the desired temperature and transfer the chopped garlic to the container. Fry for 5 minutes. After this time, put the onions in the pan. Stir. Then add the pieces of meat, mix and cook until the beef changes color.
Add vegetables one at a time. First carrots, then bell peppers, then eggplant. Estimated cooking time is 20 minutes.
Then add potatoes. Stir the ingredients. Salt and pepper to taste. Pour in water and simmer over low heat for another 15-25 minutes. After that, set the saucepan aside and close the lid. Let the meal rest. In the meantime cook the spaghetti. To do this, take a pan, pour filtered water into it and put it on the stove. When the liquid boils, throw in the pasta. Boil until done for 10-15 minutes.
Start preparing your meal. Put spaghetti on the bottom of a deep tureen, then season with the resulting thick dish. Garnish with greenery if desired. So the eggplant lagman is ready at home! Serve hot with brown bread. Try how delicious and fragrant it is! Bon Appetit!
Step-by-step Uzbek eggplant recipe with photo.
- National cuisine: Uzbek cuisine
- Dish type: Hot dishes, Snacks
- Recipe Difficulty: Easy Recipe
- Preparation time: 9 minutes
- Cooking time: 3 h
- Servings: 4 servings
- Amount of calories: 72 kilocalories
- Reason: For lunch
If you want to treat your friends with an original vegetable dish, then this simple Uzbek eggplant recipe will come in handy for you!
This recipe has been in our family for a long time. Perhaps you can’t call it a purely vegetable one, after all, meat pilaf is based on it. But, if you experiment, you can cook it completely lean. To cook eggplant in Uzbek style, you need a good cauldron. Firstly, for pilaf, and secondly, so that the eggplants do not burn later. I advise you to use lamb - a classic ingredient in Uzbek cuisine. See recipe below with photos.
Servings: 4-5
Ingredients for 4 servings
- Lamb - 1 Kilogram
- Rice - 1 Kilogram
- Carrot - 1 Kilogram
- Onion - 300 grams
- Vegetable oil - 300 grams
- Head of garlic - 2 Pieces
- Zira - 1 teaspoon
- Barberry - 1 teaspoon
- Raisins - 2 Art. spoons
- Eggplant - 4 pieces
step by step
- So, for starters - pilaf. Soak the rice in water for 1 hour. Rinse the meat, cut into cubes. We cut the onion into rings, carrots into strips.
- Cooking pilaf, the main thing is the sequence. In a cauldron, heat the oil, fry the onion, then add the meat, fry for 5-7 minutes. Then carrots and also fry for 5 minutes. Pour everything with water so that the meat is covered, add zira and barberry. Stew for 30 minutes. Now pour the rice and put the heads of garlic - pour water and simmer over high heat until the rice is half cooked.
- Throw raisins in there as well. Reduce heat, simmer for another 10-20 minutes. Let the finished pilaf cool down.
- Now eggplant. Wash and cut them into strips. Fry in oil on both sides in a pan.
- Lay the eggplant in a baking dish. We also send pilaf there, just look so that there are still strips of eggplant free.
- And now close the eggplant. And we send everything to the oven for 10-15 minutes. Ready! Now our Uzbek eggplants can go to the dinner table. They can be served with wine or fresh vegetables. Bon Appetit)
