At the market, some cute, smaller and slender eggplants were bypassed by everyone. From the moment I saw them, I knew I wanted them baked with cheese. At home in the fridge not you Parmesan, not you mozzarella. I assure you that they were delicious with the banal fresh sheep's house. I buy a house from the same person and I don't fail
- 2 vignettes [by Ludus]
- 3 eggs [mother-in-law's hens]
- 3 tablespoons breadcrumbs
- 2 tablespoons olive oil
- oregano [own garden]
- 200 gr sheep case [of Ploscos]
- tomatoes [from Valea Larga]
Preparation time: less than 30 minutes
RECIPE PREPARATION Eggplant slices with mutton:
Wash and wipe the eggplant. Wash the tomatoes
Slice the eggplant, salt and let the juice drain.
Whisk 3 eggs. Add breadcrumbs, salt, pepper, oregano.
Each slice of eggplant is given by mixing with egg.
Place the breaded slices in the baking tray.
Scrape the house above. Bake for 10 minutes.
Put slices of tomatoes on each slice of eggplant and grate the house again. Salt a little
Bake for another 10 minutes. If you like the dish to be browner, leave it until it gets the desired texture and consistency.
We served it with cucumber salad and homemade bread.
Good appetite !!!
You can also serve the eggplant slices as a garnish next to a grilled steak.
Eggplant salad with egg yolk
In 4 minutes you put on the table a fresh and tasty appetizer that everyone will appreciate. Simplicity and taste blend perfectly in this eggplant salad with egg yolk prepared at Thermomix. No extra utensils and no tears.
Preparation time: 1 min.
Total cooking time: 3 min.
Difficulty: Very easy
Amount: 4 servings
Eggplant drop for fasting. A very tasty recipe from which you can eat to your heart's content
Vegetable stew is a tasty and appreciated food among vegetarians and people who want to eat healthy or fasting. It is a dish that is ready immediately, and the combination of vegetables offers a taste that you will not get tired of!
Ingredients: 1 kg eggplant, 2 onions, 2 bell peppers, 6 cloves garlic, 2 binds dill, salt, pepper, 4 tablespoons flour, a pinch of cornstarch
Peel a squash, grate it and boil it for 15 minutes in lightly salted water. Let them drain in a strainer.
Cook the onion, then add the diced pepper, chopped dill and crushed garlic. Add the eggplant and mix gently until the composition is smooth. Add the starch powder and mix. Add the composition of chilled eggplant, flour, salt and pepper. Pour the composition into the tray lined with baking paper (I used a silicone dish that I greased with oil) and put it in the oven, over medium heat (180 degrees C), for 30-40 minutes. Allow to cool and cut into pieces.
Garlic eggplant recipe:
Eggplants are among the healthiest vegetables in the world. And although July is the season when they are in high season, we can enjoy them until late autumn.
Eggplants are believed to have originated in India, where they grew as wild plants and were first grown in China, and became very popular in Europe during the Middle Ages, when they were first brought by Moors from Africa. South.
Today we present you a very good eggplant dish that you will immediately love. It is very tasty and easy to prepare!
3-4 long eggplants, 1 clove of garlic, 1 bunch of green parsley, 100 ml of olive oil, salt, pepper.
We choose long and not very thick eggplants. We cut them into thin slices. We heat the grill and then we put the eggplant slices on it. Bake them on both sides. Put a layer of eggplant in a bowl, then sprinkle with salt and pepper, add crushed garlic and finely chopped parsley. Repeat the operation until you finish the eggplant.
Pour the olive oil on top so that it covers them completely.
Let it cool for a few hours to interpenetrate. Serve cold with a few slices of toast.
They are great especially in fasting! Eggplants contain iron, calcium and other minerals, essential nutrients for the health of our body. Whether you eat them grilled, baked, fried or stewed, eggplants are just as delicious and have the same positive effect on your health.
Eggplants also contain certain essential phytonutrients that improve blood circulation and nourish the brain. But remember, these nutrients exist in larger amounts in the eggplant peel, so do not throw it away. The high fiber content in the eggplant protects the digestive tract, thus preventing colon cancer. Eggplants are also recommended in the diet because they are low in calories. A single eggplant contains 35 calories. They do not contain fat but instead have a high fiber content that helps you get full quickly without eating much.
For centuries, eggplants have been used to control diabetes. Recent research has validated this role, due to the high amount of fiber and the low level of soluble carbohydrates in eggplant.
See also the recipe for garlic eggplant dish:
A perfect recipe for fasting, which is tasty and nutritious at the same time. Eggplant food is made quickly and is filling.
2 eggplants, 5 cloves garlic, a dried onion, 4-5 tomatoes in broth, with juice, 2 tablespoons oil, salt, parsley
Cut eggplant into slices and sprinkle with salt. Leave in a strainer for 10 minutes, drained.
Meanwhile, fry the chopped onion in oil and add the drained eggplant.
Leave it on the fire for 5 minutes, add very little water and leave it on the fire for 10 minutes, with a lid.
Add the sliced garlic, finely chopped tomatoes and juice and leave for another 10 minutes on the fire. Season with salt and bring to the table with parsley.
Turkey breast with eggplant
Sprinkle the meat with salt and pepper on both sides. Cut the eggplant into cubes, sprinkle with salt and leave to drain.
In a pan with melted butter, brown the meat on both sides.
When the meat returns to brown, add the water-soaked eggplant that you leave. Keep on the fire with the meat for about 5 minutes.
Pour the tomato juice and then the soup and let it boil for 30 minutes. Serve as such or with a garnish of rice or puree.
Eggplant rounds with cheese and tomatoes
That's it, you've found the perfect appetizer! We no longer take into account that it is also very easy to prepare! Come on, put eggplant slices with cheese and tomatoes on the menu!
1 v & acircnătă
Br & acircnză slightly softer, & icircn depending on preference, goat or sheep
2-3 finely chopped olives, without seeds
Method of preparation
Wash the acorn, cut it into rounds, without peeling it.
Put them on a grill for a while.
Then take each round of breadcrumbs, grease it with a little crushed garlic and olive oil.
Add on top a slice of slightly softer cheese, a slice of tomato, then again a slice of cheese, thinly sliced, red onion and 2-3 olives, finely chopped.
Add the baking sheets, thus prepared, in a heat-resistant tray and put them in the oven until they lightly brown and the cheese has melted a little.
Felicia Tuca recipe: Eggplant roll with cheese
"You have to love the kitchen." For me it is a passion, I stay at home and cook continuously. I am a Romanian citizen, but I have lived in Italy for 24 years. I want to open something in Romania. I want to return to Romania. "I gave up everything for MasterChef," she told the preselections. Felicia confessed that she also cooks for her large family: "I have 4 brothers, 9 grandchildren, 11 great-grandchildren and 27 grandchildren and I come to cook for them on holidays". "What is simple is usually good," said Chef Florin, who handed him his apron.
Rough sauce & ndash olive oil and chopped onion are put to harden. Then add the beef ribs, after coloring a little pour the tomato sauce. Season with salt, sugar and basil. Wash the eggplant and dry. Peel a squash, grate it and slice it with salt. Add it to the white flour and egg, then fry in hot sunflower oil.
Cream cheese & ndash mix mozzarella, ricotta and parmesan and add chopped prosciutto pieces. Here add two more yolks, then season with salt and pepper. After all this is ready, put cream cheese on each slice of fried and well drained eggplant and roll it. Prepare the tray with ragout sauce, then place the eggplant pieces made into rolls. Cover them with sauce and then sprinkle with Parmesan cheese and then put them in the oven for 15-20 minutes.
You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.
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One of the first recipes I put on the blog was the stuffed eggplant, which I made and remade in many ways. Today I present you a fasting version of one of the most loved and tried culinary recipes on the blog: stuffed eggplants, baked.
& # 8211 3 eggplant
& # 8211 3 bell peppers
& # 8211 2 white onions
& # 8211 300 gr mushrooms
& # 8211 3 tomatoes
& # 8211 a handful of fresh basil
& # 8211 salt, pepper
& # 8211 3-4 tablespoons oil
& # 8211 4 slices cheese (vegetable for orthodox fasting)
I cut the eggplants in half, lengthwise and I dug the middle of them. I left about 1 cm of core next to the shell. I finely chopped the onions and peppers, heated the oil in a large pan and hardened them a little. Then I chopped the eggplant core.
Add the eggplant core to the mixture, then the finely chopped mushrooms. Let them cook well, stirring occasionally. Towards the end, when the vegetables are almost ready, add the finely chopped basil and season to taste with salt and pepper.
Fill the eggplant with the vegetable mixture, put the tomato and cheese slices on top. Because not everyone wanted meatless eggplants, I put 2 of them and slices of ham. I placed the eggplant in a tray lined with baking paper and put everything in the oven at 200 degrees for about 30 minutes.
This is what the eggplant looks like at the end, it can be eaten whole and it is extremely fragrant and healthy. You can replace the vegetables with whatever else you have in the pantry: goulash, zucchini, boiled sweet potatoes, etc. You're welcome!
Quick eggplant moussaka recipe with cheese
When you think about making a bite, what do you put at the top of your shopping list? Minced meat, right? Do you think it is the basic ingredient & # 8230 But have you ever thought that this dish (delicious, which reminds us of the holidays spent in Greece) can be prepared without meat ?!
It is not inferior, we even dare to say that it is, in fact, even better! You don't believe us, do you? Well, what do you have to do to convince yourself? Exact! Try it!
So I took the eggplants, cut them in half and dug out the core that I cut into cubes (old Chinese work, next time I put it in the robot). I left about 1 cm of core on each boat. At 4 medium eggplants I chopped 4 large onions that I hardened. When the onion is soaked, I put the eggplant core and then, after it is soaked, I added the chopped chicken breast and left it until the whole filling was fried. I seasoned (each with what he likes) and filled the eggplant boats. (Here I made a mistake. Next time I will put the boats in the oven for 10-15 minutes, so that the remaining core softens a little.)
So, I filled the boats, put slices of tomatoes on top and then shaved the house on top (cheese or Parmesan works better, but mommy is not allowed). I baked in the preheated oven, about 45 minutes. They are very good, but I would have liked the soft core below. Good, good!
Optionally, whoever wants, can add an egg to the cold filling, but I didn't put it because my mother has limited consumption of eggs!
Necessary eggplant ingredients with cheese in tomato sauce:
- 3 eggplants
- 300 gr cheese
- 4-5 well-ripened tomatoes
- 2 onions
- 3 cloves of garlic
- salt, pepper, thyme, a bay leaf
- 50 gr butter
We wash the eggplants, remove the stalks, and cut them into slices of max 1 cm. Because I had white eggplants on hand, but the variety of eggplants is not important. Heat a pan with 3-4 tablespoons of oil and brown the eggplant slices on both sides. As you can see I do not apply the technique of leaving eggplant with a pinch of salt, pressed, to lose juice. We waste time and it is not very efficient. Even if the eggplant slices will draw a lot of oil, we will continue to brown over a low heat. We take out the eggplant slices on a plate, after they have browned.
Immerse the tomatoes in hot water for a few tens of seconds and peel them. Finely chop the onion and fry it in a pan. After the onion becomes slightly glassy, add the sliced tomatoes, add a pinch of salt and a pinch of pepper, season with thyme and a bay leaf. Stir, simmer, let the tomatoes juice and form a sauce. This whole thing takes a little while, at the end we give him the finely chopped garlic from the knife or crushed with the press.
Now we are assembling the eggplant with cheese. In a large frying pan or saucepan or tray (bowls) of clay, embarrassment, put a few tablespoons of sauce to cover the bottom of the bowl. We remove the bay leaf from the sauce because it has done its duty. Over this layer of tomato and onion sauce add a few slices of cheese, cut thin. Over the bed of sauce and cheese add the eggplant rounds, forming an even layer. We repeat the operation. Over the eggplant slices, add the sauce evenly, then slices of cheese and again a row of eggplant slices. Over this last layer of eggplant add the remaining sauce and sprinkle with the remaining grated cheese. We cut the butter into pieces and put it here and there over the grated cheese. Put the tray in the oven for about 30 minutes. After removing the tray from the oven, we can decorate it with greens or something else. As usual, being a spice eater, I used hot pepper slices.
Remarks: Since I used salted cheese, I used very little salt (for the tomato sauce) so use salt depending on the cheese used. If you want to cut the acidity of the tomatoes and get a slightly sweeter food, put a teaspoon of sugar in the sauce. If you want, you can put the eggplant slices in the flour before frying them. Grated cheese, sprinkled at the end, can be mixed with breadcrumbs. Several types of cheese can be used in the same preparation, or the grated cheese can finally be replaced with grated cheese. You can replace thyme with basil or oregano and I am convinced that these eggplants with cheese will be tasty. For those who eat hot, a little chopped hot pepper and put in sauce, it's great.