This method of cooking eggplant is the most popular. This is because any filling will do for eggplants and it is the baked version that makes a simply impeccable dish.

Today I offer you Georgian-style eggplant boats with satsebeli sauce and cheese. This dish will be a great option for lunch or a light dinner. In season, this dish can be cooked very often – it is tasty, quick and healthy.

For the recipe, choose young cheese with a high percentage of fat, which melts well when heated. I used two types of cheese: Dutch and mozzarella. During the baking process, they create an appetizing stretchy crust on the vegetables, which gives the dish a creamy taste and aroma.

Ingredients for cooking eggplant boats baked in the oven with satsebeli sauce and cheese:

Recipe for cooking eggplant boats baked in the oven with satsebeli sauce and cheese

Step-by-step instructions:

1. Wash the eggplants, cut in half. Make cross-shaped cuts on the vegetables with a knife, as in the photo.

2. In a separate bowl, mix olive oil, pressed garlic, salt and spices to taste. Mix the ingredients until smooth.

3. Using a culinary brush, grease the eggplant halves with the resulting aromatic mixture. Place the eggplant boats in a heat-resistant baking dish or on a baking sheet covered with parchment.

4. Send the vegetables to the oven preheated to 200 degrees for 15 minutes. After the specified time, the eggplants will be baked and soft.

5. Using a fork, mash the eggplant pulp until smooth.

6. Grease the vegetables with satsebeli sauce.

7. Sprinkle the eggplant boats with grated cheese. You can use several types of cheese, it will only taste better.

8. Return the eggplant boats to the oven for another 5 minutes, so that the cheese on top melts and browns.

9. Sprinkle the finished dish with fresh herbs. Cilantro, dill or parsley are ideal.

10. Serve the juicy and aromatic eggplant boats hot. Bon appetit!

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Cauliflower is a tasty, healthy and low-calorie product that contains many vitamins and minerals. Therefore, these vegetables are excellent for dietary or baby food. Today I offer you a recipe for a simple and tasty cauliflower soup. To make the dish more filling, add some red lentils to it. It contains a high level of vegetable protein, fiber and complex carbohydrates. Legumes do not contain gluten, are easily digestible and give the body a feeling of satiety for a long time.

This time I cooked cauliflower and lentil soup in chicken broth. For a lean or vegetarian menu, you can use vegetable broth or filtered water. Both fresh and frozen cauliflower are suitable for the recipe. Therefore, this dish can be cooked all year round.

A large number of vegetables makes this first course healthy and aromatic, and lentils add thickness and nutrition to the soup. Be sure to try it!

Ingredients for making vegetable soup with cauliflower and lentils:

Recipe for making vegetable soup with cauliflower and lentils

Step-by-step instructions:

1. Peel the onion, cut into small cubes. Wash the bell pepper, cut in half, remove the seeds, cut the vegetables into small cubes. Wash the carrots, peel them, chop them on a coarse grater. Put the vegetables in a saucepan with heated vegetable oil. Stirring, sauté the onion, bell pepper and carrots over low heat for 5-7 minutes until soft.

2. Wash the potatoes, peel them, cut them into small cubes, add to the vegetables. Wash the red lentils thoroughly, pour them into the pan.

3. Pour the ingredients with hot chicken broth. Cover the pan with a lid and bring the soup to a boil.

4. Separate the cauliflower into small florets. After 5 minutes, add the cabbage to the soup. Stir and continue to cook the vegetable soup over low heat.

5. Wash the tomato, cut it in half, remove the stalk. Cut the tomato into small cubes. If desired, you can peel the vegetables beforehand. When the potatoes are cooked and soft, add the tomato to the soup.

6. Then add finely chopped green onions, dill and parsley. Salt the soup to taste, season with ground spices. For flavor, add bay leaf and allspice. Stir, let the soup simmer for another minute, then turn off the heat.

7. Let the soup brew for 10 minutes. Pour the finished vegetable soup with cauliflower and lentils into portioned plates and serve.

8. Light, aromatic and very tasty vegetable soup will be a great option for a family dinner. Bon appetit!

Please note:

Soup with porcini mushrooms and bulgur

Chicken Soup with Processed Cheese and Corn

Fried Eggplant Soup with Chicken Broth

Today I will tell you a simple but very tasty recipe for zucchini pate. You only need to cut the vegetables, fry until soft and beat all the ingredients with a blender. A minimum of time, and your breakfasts will no longer be boring.

Tender, creamy pate with aromatic spices and herbs turns out very tasty, satisfying and healthy. The piquant taste and creamy structure of the pate will not leave anyone indifferent. The snack can be spread on pita bread or slices of crispy dried bread. The pate can be served with corn chips or put into waffle tartlets.

Ready zucchini pate with processed cheese should be stored in the refrigerator in a glass container with an airtight lid.

Ingredients for zucchini pate with processed cheese:

Recipe for zucchini pate with processed cheese

Step-by-step instructions:

1. Peel the onion, cut into small cubes. Wash the carrots, peel, chop on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil. Stirring, sauté the onion and carrot over medium heat for 5 minutes.

2. Wash the zucchini, trim the ends, cut the vegetables into 1 cm cubes. If you are using ripe zucchini, first peel the vegetables and remove the core with large seeds. Add the zucchini to the pan with the vegetables. Stir, continue to fry the ingredients together over medium heat until soft.

3. Add a clove of garlic passed through a press. Salt the vegetables to taste, season with smoked paprika and black pepper. Stir the ingredients, remove the pan from the heat.

4. Transfer the fried vegetables, cooled to room temperature, to a blender bowl. Add coarsely chopped processed cheese and sprigs of fresh herbs. I used dill and parsley.

5. Blend the ingredients with a blender until smooth.

6. Transfer the finished zucchini pate with processed cheese to a glass container. Seal the jar tightly with a lid and refrigerate for at least 1 hour. After the specified time, the pate will cool and thicken.

7. Serve the tender and aromatic zucchini pate with slices of fresh crispy bread. Now you know how to make a delicious appetizer of vegetables and processed cheese!

Bon appetit!

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Let’s cook a delicious and filling dish for dinner – tender fish balls. To make the dish as healthy as possible, bake the meatballs in sweet and sour sauce in the oven. Thanks to this, they will turn out very tender, juicy and low-calorie. Even kids who don’t like fish in its usual form will like such delicious fish balls.

Fish balls baked in sauce can be made from almost any fish. Cod, hake, pollock, pike perch, sea bass or halibut are perfect. To speed up and simplify the cooking process, it is convenient to use already peeled fish fillet. If you use frozen fish, it is recommended to defrost it in cold salted water. This way it will retain its taste and useful microelements.

The best side dish for fish meatballs is mashed potatoes, rice or lentils. If desired, fish meatballs can be frozen and stored in the freezer. Before cooking, just pour tomato sauce over them and bake in the oven until done.

Ingredients for making tender fish balls baked in sweet and sour sauce:

Recipe for tender fish balls baked in sweet and sour sauce

Step-by-step instructions:

1. Defrost the hake carcass, wash, dry off excess moisture with paper towels. Cut off the tail and fins of the fish, remove the entrails. Peel the fish, separate the fillet from the bones. Pass the hake fillet through a meat grinder with a large grate.

2. Peel the onion and cut into small cubes. Wash the carrots, peel them and chop them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil. Stirring, sauté the onion and carrot over medium heat until soft.

3. Pass the sautéed vegetables through a meat grinder and add to the minced fish.

4. Pour instant oatmeal into the resulting mixture.

5. Beat 1 chicken egg into the minced meat. Add salt and ground spices to taste.

6. Knead the minced meat until thick and smooth. Cover it with a lid or cling film and refrigerate for 1 hour so that the minced meat sits and the oatmeal swells.

7. Prepare the sauce. Peel the onion and cut into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stir-fry the onion over medium heat until translucent.

8. Add tomato and lemon juice, tomato sauce, bay leaf and allspice for flavor. Add sugar and salt to taste. Stir, bring the sauce to a boil, then turn off the heat.

9. Wet your hands in cold water and form round meatballs of the same size from the prepared minced meat. I got 8 meatballs from the specified amount of ingredients. Place them in a heat-resistant baking dish.

10. Pour hot tomato sauce over the meatballs. Cover the dish with a lid or cling film and place in an oven preheated to 180 degrees for 40 minutes.

11. Sprinkle the finished dish with finely chopped dill and parsley.

Serve the tender and aromatic fish balls hot with sauce and your favorite side dish.

Bon appetit!

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Hake cutlets with semolina and butter

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Many people unfairly underestimate the benefits of cauliflower. And in vain, because it is much healthier than white cabbage and contains one and a half times more proteins. Cauliflower is rich in vitamins and microelements. Due to its ability to improve the functioning of the gastrointestinal tract, it has become one of the main components of dietary nutrition.

Cauliflower can be fried, stewed, boiled, baked, steamed or eaten raw. And it also makes delicious salads, I will share the recipe for one of them with you today. Cauliflower salad with green beans and eggs turns out very tasty, satisfying and healthy. Hard cheese gives the dish a piquant note and a creamy taste. For dressing, you can use sour cream or natural yogurt mixed with French mustard.

The recipe is simple, affordable and quick to prepare. The combination of tender cauliflower with juicy green beans and hard cheese makes this salad delicious and original. Be sure to try it!

Ingredients for making cauliflower salad with green beans and eggs:

Recipe for making cauliflower salad with green beans and eggs

Step-by-step instructions:

1. Pour water into a ladle or small saucepan and bring to a boil. Place the green beans in boiling water and cook for 3 minutes. Then discard the beans in a sieve and transfer to a container with ice water to preserve the beautiful green color of the beans.

2. Separate the cauliflower into small florets and place in boiling salted water. Add bay leaf and allspice to the cabbage for flavor. Cook the vegetables for 3 minutes, then discard in a colander.

3. In a deep bowl, mix the green beans and cauliflower, cooled to room temperature.

4. Boil the chicken eggs hard, cool, peel, and grate on a coarse grater. Add the eggs to the salad.

5. Coarsely grate the hard cheese and add to the other ingredients.

6. Wash the green onions and dill, chop finely, and add to the salad.

7. Dress the cauliflower salad with mayonnaise. Salt to taste and season the ingredients with ground black pepper.

8. Mix the cauliflower salad with green beans and eggs. Serve the finished dish immediately after cooking or pre-cool in the refrigerator for 30 minutes.

You can use both fresh and frozen vegetables for this recipe. Bon appetit!

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Radish contains a lot of vitamins and microelements that our body needs. To preserve the maximum amount of useful properties, it is best to eat radish raw. Therefore, I suggest making a tasty, juicy and healthy salad from these root vegetables. For the recipe, I used watermelon radish. It has earned great popularity in cooking due to its slight bitterness, as well as its bright and juicy core.

Watermelon radish salad with green peas and fried onions is a great treat for the whole family. It will be a wonderful addition to meat dishes or baked chicken. For the recipe, you can use fresh, frozen or canned green peas.

Be sure to try making this spicy and crispy radish salad, which will decorate any feast.

Ingredients for making watermelon radish salad with green peas and fried onions:

Recipe for watermelon radish salad with green peas and fried onions

Step by step instructions:

1. Place green peas in boiling water and cook for 3-5 minutes until soft. Then put the peas in a sieve, transfer to a container with ice water for 2 minutes. In this way, we stop the heat treatment process and preserve the beautiful green color of the legumes.

2. Peel the onion and cut into thin half rings. Place the vegetables in a frying pan with heated vegetable oil. Stir occasionally and sauté the onion over medium heat until golden brown.

3. Wash the watermelon radish, peel it, and chop it into thin, long strips using a Korean vegetable grater.

4. Add the sautéed onion to the watermelon radish.

5. Pour green peas into the salad.

6. Wash the dill, dry off excess moisture, chop finely and add to the other ingredients. Salt the salad to taste and season with ground black pepper.

7. Pour a small amount of vegetable oil over the radish salad. You can use sunflower, olive, corn or pumpkin seed oil for the recipe. Mix the salad thoroughly.

8. Serve the ready-made watermelon radish salad with green peas and fried onions immediately after preparation.

9. Despite the simplicity of preparation and the minimum of ingredients, the salad turns out very tasty, it perfectly combines the spiciness of the radish with the freshness of the green peas and the piquant note of the fried onions. Bon appetit!

Try cooking: Salad with radish, apple and hard cheese

A simple but very tasty quick pastry. Puff pastry pie with eggplant and cheese turns out very satisfying, tender and aromatic. Due to the fact that we will use ready-made puff pastry, the preparation will not take much time.

The eggplant filling is very juicy and tastes like mushrooms. Eggplants go well with onions, tomatoes and hard cheese, making the taste of the pie balanced and harmonious.

The juicy vegetable filling is perfectly complemented by a crispy puff pastry base. Such pastries are perfect for a family dinner, you can take it with you on the road or on a picnic. This is a great opportunity to please your loved ones with a delicious homemade pie with an original filling.

Ingredients for making a puff pastry pie with eggplant and cheese:

Recipe for making a puff pastry pie with eggplant and cheese

Step-by-step instructions:

1. Take the puff yeast dough out of the refrigerator in advance so that it defrosts and becomes elastic. Peel the onion and cut into small cubes. Place the vegetables in a frying pan with heated vegetable oil. Stirring, sauté the vegetables over medium heat until lightly golden.

2. Wash the eggplants, cut off the ends, and peel. Cut the vegetables into 1 cm cubes. Add the eggplants to the onions. Stirring, continue to fry the vegetables together until soft.

3. Wash the tomatoes and make a cross-shaped cut on top. Place the vegetables in boiling water for 1 minute. Peel the tomatoes, cut into small cubes, and add to the frying pan with the other vegetables.

4. Add finely chopped parsley, sugar, salt, and spices to taste to the filling. Stirring, simmer the filling over low heat for another 5-7 minutes.

5. Roll out the puff pastry dough on a floured work surface into a round layer with a diameter of 30 cm. Transfer the dough into a baking pan with a diameter of 22 cm, forming the sides of the pie. Prick the bottom of the pie with a fork so that the dough does not deform during baking.

6. Put the vegetable filling cooled to room temperature on the dough.

7. Sprinkle the filling with coarsely grated hard cheese. Decorate the pie with olives, cut into rings. Wrap the sides of the pie onto the filling.

8. Put the puff pastry pie with eggplants in an oven preheated to 190 degrees for 30 minutes. When the dough and filling are browned, carefully remove the baked goods from the oven and cool the pie in the pan.

9. Carefully transfer the warm pie to a plate, cut into portions and serve. Bon appetit!

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Bean pate is a tasty and healthy snack with a high content of protein and fiber. It turns out to be filling, tender and aromatic. The pate can be spread on slices of fresh bread, pancakes or sheets of lavash. For a buffet, you can fill waffle or shortbread tartlets with bean pate.

You can make a lean version of bean pate by excluding lard and chicken egg. Instead, you can add fried mushrooms with onions to the pate. You will get a very tasty and satisfying vegetarian dish.

I recommend making pate from white beans, because they have a less pronounced taste and a softer structure compared to red beans.

Ingredients for making bean pate with smoked lard:

Recipe for bean pate with smoked lard

Step by step instructions:

1. Boil the beans until tender. To make them cook faster, pre-soak the beans in cold water. There is another way to quickly cook beans. To do this, fill them with cold water and bring to a boil.

2. Then drain the boiling water, pour cold water over the beans again and add a tablespoon of vegetable oil. Continue cooking the beans under the lid until soft for 40-50 minutes.

3. Strain the finished beans from the water, discard in a colander and cool to room temperature.

4. Boil the chicken egg hard, cool, peel. Wash the carrots, boil in the peel until done, cool to room temperature. Peel the garlic cloves.

5. Peel the carrots, cut into large pieces. Peel the smoked lard, chop coarsely.

6. Pass the boiled beans through a meat grinder with a fine grate.

7. Grind all the other ingredients in the same way, add them to the beans.

8. Salt the mixture to taste, season it with black pepper and smoked paprika.

9. Mix the pate until smooth.

10. Transfer the finished snack to a glass container, seal it tightly with a lid and store in the refrigerator.

Spread the bean pate on pieces of fresh baguette, garnish with fresh herbs and serve as an appetizer.

Bon appetit!

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Almost everyone loves chicken cutlets. But what if we make them even more tender? To do this, add chopped zucchini to the minced chicken. This will make the cutlets much juicier, tastier and healthier. If desired, the products can be baked in the oven or steamed. This dish is perfect not only for dietary, but also for baby food.

You can use ready-made minced chicken for the recipe, but it is better to make it yourself. For this, choose fresh chicken fillet or thigh meat, it is juicier. Zucchini has a neutral taste, so you don’t feel it at all in the cutlets. For a denser consistency, I added wheat flour to the minced meat. It can be replaced with corn starch or semolina.

Serve the aromatic cutlets with your favorite side dish, fresh vegetables and hot sauce.

Ingredients for cooking chicken cutlets with zucchini in a frying pan:

Recipe for cooking chicken cutlets with zucchini in a frying pan

Step-by-step instructions:

1. Wash the chicken fillet, clean it from fat and films, cut into medium-sized pieces. Wash the zucchini, trim the ends, cut into 1 cm thick half rings. Peel the onion and garlic cloves and chop coarsely. Transfer the chicken fillet and vegetables to a blender bowl. Add sprigs of dill and parsley.

2. Grind the ingredients into a homogeneous thick mince. For convenience, transfer it to a deep bowl.

3. Beat the chicken egg into the mince, add salt and spices to taste.

4. Add a little wheat flour to make the mince thicker.

5. Mix the ingredients thoroughly, achieving a homogeneous consistency of the mince.

6. Put a small amount of mince in a frying pan with heated vegetable oil with a tablespoon, forming round cutlets of the same size.

7. Fry the chicken cutlets with zucchini over medium heat until golden brown on both sides.

8. Place the finished products on a plate covered with paper napkins to remove excess oil.

9. Serve the tender and juicy chicken cutlets with zucchini hot. Baked vegetables, porridge or pasta will be an excellent side dish. These cutlets are delicious both warm and cold.

Bon appetit!

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If you appreciate delicious food, but at the same time prefer a balanced diet, this recipe is for you! Cauliflower turns out very tender and juicy, soaked in a filling of eggs and kefir.

Since the vegetable inflorescences do not have a pronounced taste, feel free to add spices to the casserole to taste. Ground coriander, black pepper, dry garlic, paprika or dried adjika are best suited. Sautéed vegetables and spices give the dish an amazing aroma. The dish is prepared quickly, simply and from budget products, but the result is magnificent.

If desired, processed cheese can be replaced with pizza mozzarella or hard cheese.

Ingredients for cooking cauliflower casserole with kefir in the oven:

Recipe for cooking cauliflower casserole with kefir in the oven

Step-by-step instructions:

1. Disassemble the cauliflower into small florets.

2. Put the vegetables in boiling salted water. To make the vegetables aromatic, add bay leaf and allspice. Cook the cauliflower for 3 minutes after the water boils again. Throw the vegetables in a colander to drain off excess liquid.

3. Peel the onion, cut into small cubes. Wash the carrots, peel, and grate on a coarse grater.

4. Put the vegetables in a frying pan with heated vegetable oil. Stirring, sauté the onion and carrot over medium heat until soft.

5. Place the blanched cauliflower in a heat-resistant baking dish.

6. Spread the sautéed vegetables evenly on top.

7. Mix the kefir and 3 chicken eggs in a separate bowl.

8. Add salt and ground spices. Stir the mixture with a whisk until smooth.

9. Pour the kefir and egg filling over the vegetables.

10. Grind the processed cheese on a coarse grater and spread evenly over the casserole.

11. Place the cauliflower casserole in an oven preheated to 180 degrees for 15-20 minutes.

12. When the filling is completely baked and the processed cheese on top is browned, carefully remove the dish from the oven. Decorate the casserole with parsley.

13. Cool the finished dish slightly, cut into portions and serve warm.

Bon appetit!

Please note:

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