Rus Articles Journal

“Mad apples“, or “Love apples“ of

it is Quite possible that the first of Europeans Alexander of Macedon`s soldiers got acquainted with eggplants during the Persian and Indian campaigns in 331 - 325 BC. All the matter is that the wild eggplant from which there were modern cultural forms grows in India and Burma, and his small-fruited relative is found also in China. The culture of an eggplant arose in these countries in an extreme antiquity and already from there extended worldwide.

Opening for European cuisine eggplants became at the time of the Arab expansion on the European continent. Having come in 711 to Spain and in 827 to Sicily, soldiers of Islam were going to remain there forever and willingly shared achievements of the culture, including culinary addictions with local population.

Arabs managed to estimate taste and advantage of this plant for a long time. But there passed a lot more years before the eggplant subdued stomachs of Europeans. The inability of Europeans at the beginning to treat these an exotic look fruits led to the fact that the plant belonging to family solanaceous under certain conditions of cultivation accumulated in fruits toxic agents which caused the poisoning which is followed by violent behavior or hallucinations. It gave a reason to one European scientists of the 16th century to call an eggplant “mad apple“ and to claim that the dishes prepared from these fruits strange by sight do the person mad, and to others - to consider it as “love apple“, assuming in it afrodiazitichesky properties. Equally both that and others were mistaken, but prejudices were hardy, and up to the beginning of the 19th century Europeans were separated from a tasty and useful fruit.

eggplants got To Russia approximately in the 17th century from Persia or Turkey where they were extremely popular by then. Perhaps, they were brought from these countries by merchants, allegedly - the Cossacks making there regular attacks. Anyway, but thermophilic eggplants got accustomed in the South Russian provinces where the local population quickly estimated their remarkable taste, appropriated them the name “blue“, began to part in large numbers and to prepare tasty dishes.

the Form of fruits of eggplants is various

, and on it it is possible to judge the place of their origin. The eggplants reminding in a form and the size of egg of chicken or a pear occur, most likely, from the Indian ancestors. The eggplants similar to cucumbers have the Chinese origin. Now it is possible to see ovoid, pear-shaped, oval and round eggplants. Large, as vegetable marrows, and small, as grapes. Striped and smooth, and not only violet, but also white, pink and lilac.

the Most suitable in food young, immature eggplants which have a thin peel are considered as

, it is few seeds, and bitter substances are absent. It is possible to use eggplants of average ripeness for preparation of dishes, but at first they should be cleared of a peel, to cut on part, to salt, and for removal of bitterness to fill in for 2 - 3 hours with cold water, then to merge water and it is good to wash out fruits. Do not use in food overripe eggplants in which coloring appeared green, yellow and the more so a brown shade. These fruits contain poisonous alkaloids thanks to which they also received in olden days the unflattering name - “mad apple“.

the Saved-up experience of culinary application of eggplants along with scientific data were completely dispelled by unreasonable fears, and now it is possible to say with confidence that eggplants not only are useful to a human body, but also possess some medicinal properties. In them the balanced complex of minerals, pro-vitamin A, 1 vitamins B , In 2 , by B 6 , B 9 is found , C, P, PP, is biologically active agents exerting positive impact on activity warmly - vascular system and kidneys. The cellulose and organic acids stimulating the gastric secretion and a vermicular movement of intestines, and also the pectinaceous substances promoting elimination of developments of stagnation in zhelchevyvodyashchy ways and intestines, reducing displays of endointoxication and interfering development of atherosclerosis contain.

eggplants not really kaloriyna and therefore are suitable

Thanks to the small content of carbohydrates for food of the people anxious with fight against excessive weight and patients with diabetes.

we Prepare for


In house cookery eggplants use in stewed, baked, boiled, fried, salty and marinovan number a look. We offer recipes for every taste.

Eggplants with tomatoes and yogurt

of 100 g of butter, 100 g of vegetable oil, 1 kg of eggplants, 1 large bulb, 1 h l. marjoram, 1 garlic glove, ½ h l. granulated sugar, 1 bank of small tomatoes in own juice (220 g), 250 g of yogurt, 3 tablespoons of grated cheese, 2 tablespoons of grated crackers, salt and ground black pepper - to taste.

Eggplants clear

, slice, put in a frying pan and fry in vegetable oil. Kindle butter in a pan, stew in it small cut onions and garlic. Add salt, pepper, sugar, a marjoram, the crushed tomatoes with liquid and boil 10 minutes. Mix the cooled-down sauce with yogurt. Put eggplants in a heat resisting glass pan, fill in with sauce, strew with grated cheese and crackers and bake in an oven at a temperature of 220 ° With to a cheese podrumyanivaniye.

Paste from eggplants

2 - 3 eggplants, salt, pepper, mayonnaise, the crushed greens and garlic - to taste.

the Washed-up eggplants pierce

several times a fork and bake in the microwave oven within 8 - 10 minutes at full capacity. (Without thin skin) shake up pulp of eggplants the blender, add all other ingredients and once again shake up. It is possible to smear this paste on bread or to stuff with it tomatoes.

“Mother-in-law`s language“

It is a dish it is possible to prepare differently.

Option 1 . 2 - 3 eggplants cut lengthways on thin (0,5 cm) layers and roast on both sides till golden color. Grease each layer with in advance prepared stuffing and curtail in half.

Stuffing: 100 g of the cleared and fried walnuts, 2 - 3 crushed garlic gloves, 2 tablespoons of small cut greens of cilantro, 100 g of the onions cut in cubes and fried in vegetable oil. Mix all ingredients and dress with mayonnaise.

Option 2 . Roast circles of eggplants in vegetable oil, sprinkle lemon juice. Cut onions and tomatoes thin circles, crush garlic. Lay vegetables in a pan layers: at first eggplants, then circles of onions, tomato, from above garlic. Then also second and third layers. Do not forget slightly - to salt each layer slightly. Close a pan a film and put in the refrigerator.

Option 3 . Cut a crude eggplant lengthways on several layers, but not up to the end, grate each layer with salt, give to an eggplant the form of a fan and in such look put under a press. In 15 minutes merge bitter juice, wipe an eggplant a napkin, rub its inside with seasoning the curry and olive oil mixed with the crushed garlic. Put in each section a piece of saltish cheese (for example, suluguni) and a tomato circle. Spread out an eggplant a fan on the oiled baking sheet, from above water with oil (for sharpness it is possible to add mayonnaise) and bake in an oven at a temperature of 220 ° With within 30 minutes.

East salad

2 eggplants, 2 sweet pepper, 3 - 5 garlic gloves, ½ h l. a ground zira (it is possible to replace with ground caraway seeds), ½ juice; lemon, ½ h l. wine vinegar, 3 - 4 tablespoons of olive oil, salt, several branches of a coriander or parsley, Cayenne pepper sauce, Tabasco or other peppered sauce. Bake eggplants and pepper, having put them on a lattice of a grill or on the coals intended for preparation of a shish kebab. Often turn vegetables that the peel evenly turned black. Put the baked vegetables in a bowl, densely close and let`s cool down within 30 - 40 minutes. Then clear them, cut, add the pounded garlic, and carefully mix lemon juice, vinegar, olive oil, a zira, salt, ground allspice. Thrill-seekers can add peppered sauce. Shift mix in a salad bowl and decorate with a coriander. Give on a table with the Arab pita or thinly cut white long loaf with sesame.

“Admiration of the imam“

Snack which brought into admiration not only the head of a Muslim community (imam) in days of old, but also the residents of the USSR familiar with it on the most tasty Bulgarian canned food “Bayalda`s Imam“.

2 average eggplants, 2 red bulbs, 2 sweet pepper, 1 big tomato, 2 big segments of garlic, ¼ a bunch of small cut parsley, 1 tablespoon of small cut fresh leaves of mint and 1 h l. small cut fresh leaves of a basil, tomato sauce, ½ cups of olive oil.

Cut young eggplants, crude from a peel, circles 1 cm thick, salt and leave for 20 - 30 minutes then slightly wring out to remove the acted liquid, dry a napkin, dip in olive oil, lay out on a baking sheet and place in warmed to 200 ° About an oven. You hold until they do not become slightly brown. Cut circles onions, pepper and tomatoes, small cut garlic. Slightly roast onions, pepper and garlic in olive oil. Add tomatoes, a basil, mint, parsley and take on fire some more minutes. Lay out ready mix on eggplants, fill in with tomato sauce and place for 30 minutes in the oven warmed to 180 ° S. Zakusku is given on a table cold.

Eggplants in an oven on - 2 eggplants, one carrot, a bulb, tomato, a celery back, 4 large segments of garlic, parsley greens, olive oil, salt are Arab


Eggplants cut

lengthways in half and separate carefully a knife pulp from a peel. Spasseruyte on olive oil small cut onions, garlic, the carrots, a boiled celery which are taken out from an eggplant pulp. Salt and well mix. Fill with vegetable forcemeat kozhurka an eggplant and spread out them on the oiled baking sheet. Cover each half of an eggplant with a slice of tomato and strew with small cut parsley greens. Bake in an oven of 20 - 30 minutes. On a table give cold.

Eggplants in an oven on - 0,5 tablespoons of sugar, 0,5 tablespoons of a dried oregano, 2 - 3 tablespoons of small cut parsley, salt and pepper to taste are Greek

of 1 kg an eggplant, 0,5 glasses of olive oil, 0,5 glasses of grated cheese, 2 garlic gloves, 1,5 glasses of tomato sauce or juice from fresh tomatoes with pulp.

Cut with

eggplants on slices 0,5 cm thick, salt on both sides, put for half an hour in the colander lowered in water then wash out and dry. Roast slices in a frying pan on hot oil from two parties before emergence of a ruddy crust, then take out and let`s oil flow down. In a small pan warm oil, throw the crushed segments of garlic and at once fill in with tomato sauce. Add sugar, an oregano, and you cook salt, pepper 5 - 7 minutes, constantly stirring slowly. Lay out eggplants layers in a baking dish, fill in with sauce, strew with grated cheese and put in warmed to 200 ° About an oven for 30 - 40 minutes before emergence of a golden crust. The eggplants prepared thus are tasty as in hot, and cold.

Eggplant caviar

of 10 eggplants, 10 sweet pepper, 10 heads of onions, 2 kg of tomatoes.

Eggplants cut

lengthways long segments (if fruits big, cut segments in half). Cut pepper, tomatoes and onions rings. Put tomatoes in a pan and you boil 3 minutes. Then add marinade (1 glass of sunflower oil, 1 glass sugar to sand, 140 g of table or apple cider vinegar, 1 tablespoon of salt) and other vegetables. Cover a pan, put on fire; when all vegetables settle, mix them and you cook on weak fire within 20 minutes (considering from the boiling moment). Spread out ready caviar in the sterilized banks and roll up covers. This caviar will not sour as contains vinegar, and is intended for long storage.