Many people in the fall think about how to save eggplants for the winter. They are harvested in different ways: in the form of conservation, eggplant caviar, even frozen. A less rare way of harvesting eggplants is drying, although a large amount of nutrients are retained in the vegetable. In our country, this method of harvesting "blue" is not very common, but in Turkey or Italy, dried eggplants can always be found in stores.
You can dry eggplants as well as carrots, dill and parsley in a city apartment. This process is not at all complicated and everyone can choose the most convenient method of drying "blue" ones for himself.
Read the article on the topic: eggplants for the winter like mushrooms!
Dried eggplant recipes
In the summer-autumn period, eggplants are a fairly popular product. You can make ajapsandal from them, bake in the oven with minced meat or fry in a pan, and then pickle in oil and vinegar. The following recipes will help to replenish the piggy bank of delicious eggplant dishes. They are all simple to prepare and made up of available ingredients.
In our article we will tell you how to cook dried eggplant. The recipes below are for cooking vegetables in an oven and electric dryer.
Selection and preparation of ingredients
To prepare delicious jerky vegetables. Care must be taken to select quality ingredients.
Vegetables should be:
- fresh;
- ripe;
- glossy;
- have a dense, elastic structure;
- have a uniform purple color, without spots.
For drying, it is better to opt for late varieties. The fruits should be small, all about the same size.
Important! Eggplants should be free of damage and rot.
Sun-dried eggplants for the winter
If you prepare such a blank at the end of September, then it will just stand until the beginning of spring. Indeed, despite the fact that dried eggplants are not rolled up with a tin key, they can be stored in the refrigerator for up to 5 months. But in most families, such a delicious snack is eaten much faster.
To prepare this dish, eggplants (1 kg) are cut into slices 1 cm thick. Then they must be folded into a deep bowl, salt well and left in this form for 1 hour. After a specified time, the eggplants are washed under cold water and dried on a clean towel.
During this time, the oven heats up to 100 °. A baking sheet is greased with vegetable (olive) oil, eggplant circles are laid out on top, which are sprinkled with dried thyme, oregano and black pepper. Vegetables are cooked in the oven for about 3-4 hours. At this time, you need to ensure that they do not burn.
Garlic (3 cloves) and several rosemary needles are placed on the bottom of a sterilized jar. Eggplants are distributed from above. Then the vegetables are well pressed by hand and poured with olive oil to the very neck. The cooled workpiece is sent to the refrigerator for storage.
Preparing vegetables for drying
It is better to choose eggplants of the same size and degree of ripeness... Small fruits with small seeds, not overripe, are suitable. The skin should be smooth, thin and free from damage.
Most suitable varieties for drying - Diamond, Early Czech, Helios. Their fruits contain less seeds and less bitterness.
Advice. To remove the bitterness from the eggplant, soak the slices in cold salted water for 15 minutes. Then dry with a paper towel.
The vegetables are washed in running water, dried with paper towels, trimmed on both sides. You don't need to peel off the eggplant or cut as thin as possible so that more nutrients are preserved.
The cutting method depends on what kind of dishes you plan to cook.:
- for casseroles and roast eggplants - in circles 1–2 cm thick;
- for soups, stews and caviar - cubes;
- for salads - thin strips;
- for slicing, use a Korean carrot grater or cut by hand;
If you make a blank for stuffed eggplant, vegetables are dried in halves. To do this, cut the eggplants lengthwise, take out the seeds and pulp with a spoon. A thin layer of pulp (up to 1 cm) and skin remain.
Drying of the whole vegetable is also possiblebut it is more durable.
Recipe for delicious eggplant with garlic and basil
Anyone who doesn't like the taste of the peel on oven-baked eggplants will love this delicious snack option. In general, the recipe is very similar to the one described above.
Cooking dried eggplant in the oven step by step:
- Vegetables (800 g) are peeled and stalked and cut into slices 1 cm thick.
- The sliced eggplants are placed in a deep bowl, mixed with salt and left on the table for just a couple of hours.
- After a while, transfer the vegetables to a saucepan with boiling water for 2 minutes, so that they become softer.
- Meanwhile, spices are mixed: basil and rosemary (2 teaspoons each), sweet paprika (1 teaspoon), hot red pepper (on the tip of a knife).
- The oven is heated to 120 ° C.
- A baking sheet is greased with olive oil. Blanched eggplants are laid out on top in one layer and sprinkled with a mixture of spices (½ of the total volume).
- Vegetables are cooked for 2.5 hours.
- At this time, a 300 ml jar is sterilized, a few peas of allspice, a couple of crushed cloves of garlic and the remaining spices are poured onto the bottom. Hot eggplants are laid on top and poured with olive oil. Keep refrigerated.
How to prepare before drying
Before drying, rinse well under running water, dry the skin with a kitchen towel, cut off the stalk and "bottom" of the vegetable, and then cut it in the most convenient way for the hostess. When cutting, remember that regardless of the cutting configuration, the thickness of the piece should not exceed 1 cm.
Some housewives prefer to remove the skin from before drying, explaining that the vegetable does not taste bitter without the skin. Such actions are not entirely reasonable, because the blue skin contains many substances and minerals that a person needs.
Eggplants dried in an electric dryer
Vegetables prepared according to this recipe can be stored in a sterile jar in the refrigerator for up to six months. They are tasty and aromatic, they can be used as a pizza filling, a simple snack for a festive table, or one of the ingredients of a winter salad.
Eggplants according to this recipe are cut into slices 6 mm thick. They are laid out in one layer in an electric dryer and dried for 5 hours until soft. Ready vegetables are transferred to a jar and sprinkled with salt and chopped garlic every 2-3 layers. Dried eggplants are poured with vegetable oil and sterilized in a saucepan with hot water for 20 minutes. After that, they need to be cooled and sent for storage in the refrigerator.
Homemade drying methods
Each of the drying methods deserves your attention. Each of them is self-sufficient, original and interesting. Those who want to enjoy crispy chips as soon as possible will opt for drying in the microwave, and patient housewives will wait a week to get the vegetables dried naturally.The electric dryer will retain all the useful properties, but the oven, on the contrary, will destroy them. Try all the methods for preparing dried eggplant and you will feel how different they are.
Oven recipe
Eggplants must be washed and wiped off with a dry towel, cut into equal pieces to dry evenly. In an oven preheated to 200 degrees, vegetables are placed on a baking sheet. The total drying time is 5 hours, but after the first hour of drying, the temperature should be halved.
To prevent all vitamins from being lost during drying, you can reduce the temperature, which will slightly increase the time spent
This drying method is one of the fastest. Its only drawback is that during heat treatment at high temperatures, all useful properties will be lost.
How to dry a vegetable in an electric dryer
The sliced and pre-pickled eggplants are laid out on the tiers of the dryer. In the VOLTERA 1000 Lux dryer, hot air is evenly distributed over the surface of vegetables and deprives them of excess moisture - you don't even have to turn them over. The minimum temperature of 40 degrees will preserve vitamins.
Monitor the process and do not allow the temperature to rise above 40 degrees
The method is time-consuming, it will take 24-27 hours to dry one portion.
In the microwave
Eggplant chips cook very quickly in the microwave. In less than half an hour from your "want" - as you will crunch fragrant vegetable slices. The vegetables are washed, dried and cut as thin as possible. Then they should be placed in a bag, pour in a small amount of vegetable oil, add salt and any spices, mix. Slices are prepared for 5 minutes at a power of 750 W.
Add salt, spices, vegetable oil to the eggplant bag and mix everything well
Microwaves will dry the vegetables and get a crispy crust. It is important to monitor the voltage control and not let the chips dry out or, conversely, remain moist.
How can you air dry
For outdoor drying, it is worth choosing thin-skinned fruits with a minimum number of seeds. Vegetables should be whole, even, free from damage and signs of deterioration. Eggplants are washed and wiped with a towel, then cut across and laid out on a paper sheet. The drying time for vegetables underneath will be from 5 days to a week.
The method is inconvenient in that the eggplants will have to be periodically turned over to dry evenly and covered with gauze. Any dry room without drafts will do.
Keep vegetables out of direct sunlight
Marinated eggplant recipe
Anyone who loves savory snacks will like this option for cooking vegetables. According to this recipe, eggplants are first marinated in a special marinade, and then laid out on an electric dryer tray and dried for at least three hours at a temperature of 50 °.
So, vegetables are peeled and cut into thin plates (no more than 5 mm thick). A marinade is prepared from vegetable oil (½ tbsp.), Soy sauce and vinegar (70 ml each), ground paprika (1 tsp) and hot pepper (¼ tsp). Plates of eggplant are laid out in a deep bowl, filled with marinade and gently mixed. After 3 hours of marinating, the vegetables are transferred to a tray and dried until soft. Dried eggplants can be considered ready when their own moisture evaporates, and only the marinade remains.
Sun-dried pickled eggplants
First of all, vegetables are peeled and cut into plates. Then the marinade is prepared. To do this, honey (2 tablespoons), apple cider vinegar, soy sauce and vegetable oil (3 tablespoons each), a pinch of salt, dry adjika and cumin (1 teaspoon each) are mixed in a deep bowl.Eggplants are laid out in a prepared marinade and sent to a cold place for a day.
After the indicated time, they need to be squeezed out well, put on a baking sheet covered with parchment and dried at 80 ° for about two hours. You can make Korean-style eggplant from ready-made vegetables.
Storage
For cooking meat dishes, caviar, baking, eggplants should be cooled and poured into a glass jar.
In winter, you only need to soak dried eggplants in water for 2 hours, and they will return to almost their original appearance. In any case, this will be enough for cooking stews, or even stuffing eggplant.
To use dried eggplant as an independent dish, pour a little vegetable oil on the bottom of a glass jar, put a layer of eggplant, a pinch of grated garlic on top, and a little oil again. And again a layer of eggplant, garlic, oil, until you fill the jar.
Dried eggplant dishes
If someone has forgotten for many years of publishing this section in the magazine, we have “4x4 cooking”. But although we cook our dishes far from civilization, we do it without the use of powders and canned food. It's just that the situation of a long car trip through wild spaces - forests, steppes, deserts, tundra, tropics - and different climatic zones imposes some restrictions on the methods of cooking, the choice of ingredients and the possibilities of serving.
But, as we have already demonstrated many times, with a certain amount of imagination, all these obstacles are rather easily overcome. Both in cold weather and in heat without a stove and a refrigerator, you can and should cook delicious and beautiful dishes: you just need to think about the ingredients in advance - perhaps several months before the hike!
What to cook with dried eggplant?
Many housewives harvest eggplants for the winter, but they do this by drying. It is best to dry "blue" ones in the oven, dishes made from such a vegetable will resemble dishes with mushrooms.
Any dried eggplant food is high in nutrients and vitamins. You can decorate a winter table with a vegetable dish and add a subtle note of summer mood.
Few people know that dried eggplant is an excellent preparation for delicious dishes and an excellent cure for periodontal disease. Dried eggplant can be used to make mouthwash infusions and powder for brushing your teeth.
Useful properties of a vegetable
Eggplant is a favorite delicacy for many. This vegetable has an exceptional taste. Unique sweet and sour notes perfectly complement both the first and second courses.
Harvesting vegetables for the winter, most often they can be preserved or frozen. But each of these storage methods has disadvantages, for example, the loss of summer freshness and flavor characteristics. The amount of nutrients contained in the product also decreases. It is better to dry the eggplants in order to preserve the nutritional and biological value of the product as much as possible.
The dried vegetable contains more than 80% of all the substances contained in the fresh one. Dried vegetable composition:
- vitamins A, B, C, P;
- natural sugars, organic acids and pectins.
- calcium, potassium, iron, phosphorus, sodium, magnesium, copper, etc.
Salads
To prepare an original salad from dried eggplant, you need to put 300 grams of a vegetable in a saucepan, add water and boil for 15 minutes. Then transfer the vegetable mass to a colander so that all the liquid is glass. While the boiled vegetable is cooling, you should make a marinade: crush 2 cloves of garlic, mix with a teaspoon of Korean seasoning. Combine this marinade with eggplant and let it brew for two hours. Drain the resulting liquid, combine vegetables with chopped dill, lightly pepper with allspice and add a few slices of tomato. Season the salad with mayonnaise.
There is another good Japanese salad.Dry eggplants are also filled with water, salted and boiled for 15 minutes. Boiled vegetables are thrown in a colander and lightly wrung out with your hands. The oil is heated in a frying pan and some grated carrots and chopped garlic are fried. The vegetables are sautéed for a couple of minutes, after which the eggplants are added. Once all the food is soft, remove the pan from the stove, add soy sauce and some vinegar. It turned out a dish of dried eggplant.
How best to cut
Dried eggplant can be used to make many dishes. When cooked correctly, it is completely invisible that dried vegetables were used.
Depending on the dish for which the semi-finished product is made, the method of shredding the eggplants is chosen.
- - used for drying blue ones, from which winter stew, eggplant caviar or sote will be prepared. Before slicing, the vegetable is peeled with a vegetable peeler. Half an hour before the start of cooking, the required amount of dried cubes is poured with boiling water (2-4 times the volume of dry vegetables) and covered with a lid. In 30 minutes, vegetables will absorb enough water to restore. They can be used to prepare meals according to conventional recipes (like fresh vegetables).
- - it is specially prepared, as a preparation for winter stuffed eggplants. Before drying, the vegetables are cut lengthwise, with the help of a spoon, seeds and pulp are taken out of both halves, only the skin and a layer of pulp near it (up to one centimeter) remain. When drying on a thread, such halves are placed at a considerable distance from each other so as not to impede the flow of fresh air. To ensure a constant free space between the vegetable halves, spacers from matches or toothpicks are inserted. Dried eggplant halves are stored, without being removed from the thread, in tightly closed jars or boxes. Before starting vegetable preparations, they are soaked in freshly boiled water until they swell completely. The filling for these eggplants can be a mixture of minced meat, rice and vegetables in varying proportions or other ingredients.
- From Italy came the fashion for drying whole eggplants
... Whole fruits take longer to dry than any vegetable cut, although you can dry them using any of the three known methods. Well-dried eggplants retain their taste, easily return to their original state and are used in the preparation of a large number of dishes (pizza, vegetable pies, pickled vegetable snacks, first courses, etc.). - There is another known method for drying blue ones, in which vegetables are preliminarily heat-treated
... The washed and peeled vegetables are cut into rings of medium thickness (0.7 cm -1 cm), placed in a large container and salted well. After that, the eggplants are allowed to settle for 15-20 minutes. The vegetables will let the juice go, along with which the bitterness will go out of the fruit. Next, the eggplants are lightly squeezed and washed. The washed blue ones are poured with boiling water and left for 5-7 minutes. After this time, the eggplant rings are removed from the boiling water using a slotted spoon, placed in a saucepan with cold water (for cooling), then poured into a colander or sieve and left until the water drains. - The preliminary preparation is over, then the eggplant rings are laid out on a baking sheet and dried in the oven at a low temperature (50-60 C °). Drying time takes approximately five to six hours. Before cooking, dry blue rings are soaked for 20 minutes in hot water, after which excess moisture is removed using paper napkins. Next, the vegetable rings are rolled in flour or batter and fried in vegetable oil. The fried rings are laid out on a flat dish, sprinkled with grated garlic, pepper, herbs and topped with a mayonnaise net or grated cheese.
- Cut into thin strips
- used for the preparation of winter vegetable salads.Vegetables are washed before slicing, the skin is removed or left (at the request of the hostess). For slicing, you can use a Korean carrot grater or manually cut into long, thin slices. The length of the cut is arbitrary, and the thickness should not exceed 0.5 mm. Eggplants cut into thin strips are dried only in the oven, on a sheet of paper at room temperature or in an electric dryer. With the natural method, two to three days at a temperature of 22-27 ° C are enough for complete shrinkage. Store dried eggplant straws in bags made of natural fabrics (linen, cotton). Before preparing the salad, pour dry straws with hot water so that the liquid covers it, cover with a lid and leave for 5 minutes. After that, the excess water is drained, and the swollen vegetables are used for cooking.
Important!
Eggplant powder can be prepared from the dried blue ones, which is used for breading mushroom and potato zraz, meatballs, cutlets. Dried eggplant mushroom powder is added to winter soups, sauces and gravies to add flavor and thickness to the dish. The blue powder gives the food a light mushroom taste and aroma. To prepare it, you need to pass the dried blue ones through a meat grinder or blender, the resulting powder is stored in an airtight glass container in a dry place. How to use the powder: it's as easy as shelling pears to improve the taste of the first courses or sauces, just add one teaspoon (per 1 liter of liquid) to them ten minutes before the end of cooking, in order to bread - cutlets or zrazy need to be rolled in aromatic powder.
Dried eggplants.
Dried eggplants recover wonderfully when soaked. I really like the chicken vegetable stew. Ingredients: Dried eggplant, potatoes, tomatoes or tomato paste, onions, carrots and meat. Eggplants can also be added to borscht, stews, various sauces and fillings. Eggplants will add, oddly enough, the aroma and taste of mushrooms to ready-made dishes. Therefore, they are often used in dishes that use dried mushrooms.
Do not forget that to get one hundred grams of dried eggplant in drying, it takes about 2 kg of fresh.
Fried eggplants
This dish is delicious, satisfying, nutritious and healthy.
Products: Dried eggplants - 100 gr. Bulgarian pepper - 1 pc. Bulb onions - 1 pc. Tomatoes - 1-2 pcs. Cilantro - 1 small bunch Garlic - 4-5 cloves Ground black pepper - to taste Red ground pepper - optional Salt - to taste Soy sauce - 1 tbsp. spoon Vegetable oil - 3-4 tbsp. spoons
Preparation: Beforehand, 3-4 hours before cooking, soak dried eggplants, about 100 gr. so that the water completely covers them. Rinse the soaked eggplants well, squeeze out of the water and cut into smaller pieces, approximately 3-4 cm in size;
In a hot skillet with heated vegetable oil, fry the onion, cut into half rings, fry the onion until light golden brown and then add the chopped bell pepper to it. Mix everything well. Fry the peppers and onions for 2-3 minutes, stirring occasionally our contents;
Add the prepared chopped eggplant to the pan and mix well. Cover with a lid and leave the eggplants to simmer for 10-15 minutes over medium heat, stir from time to time;
Add chopped tomatoes to the eggplants, salt and simmer all together under the lid for 5 minutes;
Turn off the stove. Add fresh cilantro, finely chopped garlic, black pepper, red pepper, soy sauce to the hot eggplant and mix well. Cover the eggplant with a lid and leave for 5 to 10 minutes. Eggplant can be served hot and cold, as a snack and as a dish for rice.
How to dry eggplant rings. Tip 1: How to dry eggplant
Dried vegetables and fruits are a great opportunity to preserve all the nutrients in a product that can be used all year round.You can dry almost anything: both berries and fruits and vegetables. The main thing is to carry out the drying procedure correctly.
Pick your recipe
good for the body
eggplants are incredibly tasty and satisfying vegetables. There are a huge variety of cooking variations. Eggplants are rich in B vitamins, which stabilize the nervous system and effectively cope with depression and insomnia. due to the content of vitamin C, the body replenishes the strength to fight infections. pp vitamins, as well as carotene, promote skin regeneration, wound healing and smoothing of wrinkles. in addition, eggplant fruits contain phosphorus, calcium, magnesium, sodium, potassium and iron. if this vegetable is present in a person's diet, cholesterol problems are not terrible. also frequent use has a great effect on the work of the heart and water metabolism in the body.
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The dried look of this vegetable is no less useful, because all vitamins are preserved in it. Most importantly, the eggplant is enriched with copper, cobalt and manganese, which are a real treasure. The beneficial effect of the minerals contained makes it possible to improve the condition of the blood, and also contributes to an increase in the level of hemoglobin in the blood, and stabilizes the functioning of the spleen.
how to properly dry eggplants without losing their healing properties
in order to use dried all winter and delight yourself and your loved ones with tasty and healthy dishes, you need to properly prepare them. having selected the best fruits without signs of spoilage, they must be thoroughly rinsed under running cold water. it is important that the eggplant is ripe, but not overripe. you can dry it with the skin. cut the vegetable into four parts, which must additionally be divided into small slices. you can dry eggplants on a sieve or in gauze, which is spread on a flat surface, spreading the parts evenly. each slice can be strung on a string and hung in a dry, ventilated room. Drying on a stove involves the same initial processing procedure. then the slices are laid out on a baking sheet, and within 2 hours the vegetables are dried at a temperature of 50-60 degrees. after two hours of drying, it is necessary to increase the temperature to 80 degrees. Thanks to technical progress, drying vegetables and fruits has become even more comfortable and simple. You can use a special electric dryer, which will perfectly cope with this task. The time spent on preparing such a simple workpiece is fully paid off by the opportunity to eat real non-frozen vegetables in winter.
Tip 2: How to dry eggplant for the winter in the oven
Eggplants are delicious and incredibly healthy vegetables that are perfect for making salads, snacks, and more. Therefore, it is not surprising that many housewives are trying to store these fruits for future use by canning, freezing or drying. The latter method is the most common, since it allows you to preserve the maximum of nutrients in vegetables.
First of all, prepare the eggplants: wash them, wipe them with a paper towel. If the vegetables are from your garden, then this is enough, but if the fruits are purchased in a store, then in this case it is advisable to cut off the skin. Next, cut the eggplants into thin strips, circles or slices (the thinner you cut, the faster they dry), put them in a deep bowl and salt (one kilogram of vegetables requires a teaspoon of salt). Stir and let sit for an hour. After the lapse of time, wring out the slices (if desired, they can be washed and squeezed out).
Place a cotton towel on a clean baking sheet and gently lay the eggplant slices on it in one layer, trying to place them as close to each other as possible.Place the baking sheet in the oven and turn on the kitchen appliance, adjusting the temperature on it to 50-60 degrees. Leave the vegetables to dry for 10-12 hours, trying to open the oven for two or three minutes every couple of hours, allowing the moisture to evaporate more actively.
After the specified time, check the eggplants: they should be dry, and with strong pressure, they should break, but not crumble. If the slices are bent, then leave the vegetables to dry for another hour or two. Carefully remove the dry slices from the baking sheet and transfer them to a jar or cotton bag. Store in a dry, dark place.
Dried eggplant
To be honest, I came up with the idea to dry eggplants last year, however, already in the fall. It was somehow late to show them on the blog, the eggplant season was coming to an end, so the recipe lay for almost a year before I remembered about it again. I must say that before I tried to freeze eggplants myself, tried to buy already frozen ones and came to the conclusion that all this is a rare byaka. Okay, thawed eggplants did not hold their shape and fell apart, they had a completely disgusting taste and consistency - slippery, indistinct, unpleasant, such eggplants could ruin any dish! Dried is quite another matter!
In dried form, they look like mushrooms, and to the touch they are almost the same - dry, rough, weightless, wrinkled. To cook something, they must first be soaked in salted water, squeezed out a little, and then heat treated: fry, simmer, bake. My favorite is eggplant in the form of a pâté with garlic or slices fried in butter with mushrooms and onions ... or without mushrooms))
I had a kilogram of eggplant, which I peeled and cut into washers.
Spread out in a dehydrator tray Stockli Dorrex Pro T and turned it on at 50 degrees (at this temperature they would have dried in the sun on a hot August day). I must say that eggplants are dried very quickly even at 50 degrees, in 5-6 hours, and if dried at 70, then in 3 hours they become like dried mushrooms, quickly and conveniently.
I also decided to try drying the zucchini, and my son volunteered to cut it into pieces. Look how the person tried, how selflessly he cut it!
I laid it out in a tray and dried it along with the eggplants. Zucchini chips were dried all 12 hours at 50 degrees and still the large pieces remained a little soft, but the small ones became completely dry.
Korean Dried Eggplant Recipe:
First you need to dry the eggplants in the fall. They are dried like mushrooms, they can be dried in the oven, over low heat, or they can be strung on a string and hung to dry. Eggplant needs to be cut lengthwise into 6 - 8 parts, depending on the size, but I do not advise you to dry very large ones, it is better to medium in size. To dry, if in the air for 3 - 4 days. In the oven, on the lowest heat, 5 - 6 hours.
And now the cooking process itself. Pour eggplants with boiling water for 15 minutes, salt. Heat oil in a frying pan, add chopped garlic, ground coriander and fry for a minute. We take out the eggplants from the water, and put in hot oil, there are onions, cut into half rings and bell pepper. Fry for a minute or two over high heat. Pour the soy sauce and vinegar on and off. Add carrots to the cooled eggplants. Bon Appetit!
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