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Eggplant bread with buttermilk and bell pepper

Eggplant bread with buttermilk and bell pepper

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I invite you to a quick and tasty appetizer.

  • 1 large eggplant
  • ½ red bell peppers
  • 150g urda
  • 50g fat cream
  • 2 eggs
  • 100g pesmet
  • 30g flour
  • 100ml oil
  • Salt
  • Pepper

Servings: 5

Preparation time: less than 60 minutes

RECIPE PREPARATION Breaded eggplant with urda and bell pepper:

Wash the eggplant and cut it into 6-8mm thick slices, place them on an absorbent napkin, dust them with salt and set them aside.

Urda, mix it with sour cream, finely chopped pepper, salt and a little pepper.

Eggplant slices, wipe the leftover juice and pass them one by one through flour, egg and breadcrumbs.

Heat the oil in a pan and brown the eggplants on both sides, then drain them again in a strainer.

After they are fried and drained, we place the breads on top of each other with urda cream and pepper between them. On top we put a layer of cream and decorate with slices of pepper.

Good appetite !

Caponata & # 8211 & # 8220Salata & # 8221 Sicilian with eggplant

A salad a little different, with many cooked vegetables and eggplant as a star & # 8230 A delicious combination of flavors, textures and colors. In Sicily, caponata is a traditional dish of fried eggplant and celery stalk, seasoned with wine vinegar and possibly capers in sweet and sour sauce. Depending on the area, the recipe differs, not only olives, carrots, bell peppers or potatoes can be added, but also pine seeds and raisins. In the Palermo city area, caponata also includes octopus, while the "pretentious" variant includes lobster, swordfish, asparagus and shrimp.

Caponata can be served as an appetizer or garnish for fish dishes, but also as a main course.

& # 8211 eggplant 2 pcs. large (800 g)
& # 8211 red and green bell peppers 3 pcs. (450 g)
& # 8211 tomatoes 3 pcs. mari (630 g)
& # 8211 seedless and sliced ​​olives 100 g
& # 8211 celery stalks 4-5 stems (380 g)
& # 8211 garlic 3 puppies
& # 8211 wine vinegar 2 tbsp
& # 8211 olive oil 150 ml
& # 8211 onion 3 pcs. (260 g)
& # 8211 salt, pepper

In a larger non-stick pan, heat the oil. Put the diced eggplants and let them fry lightly. Add the bell peppers, cut them into eggplant cubes.

When the eggplants and peppers have softened a little, remove them with a whisk on a plate. In the remaining oil in the pan, sauté the sliced ​​onion and garlic. Add the celery stalks, finely chopped, and mix well.

Add sliced ​​olives and sliced ​​tomatoes. Mix very well, season with salt and pepper, add the wine vinegar and simmer for about 10 minutes. Add the eggplant and bell peppers, mix well and simmer, over low heat and with the lid on, another 10 minutes.

Appetizer check with olives and peppers

When we think of the cake, we automatically think of the sweet version, for dessert. But the cake can also be salted and served as an appetizer, & icircntr a lot of combinations of ingredients.

Today we offer you an appetizer cake recipe with olives and peppers, which you can prepare when you have guests, because it looks great on a plate of appetizers. Or & icircl you can prepare without any occasion and enjoy the cold, as a breakfast or snack.

  • 150 g of flour
  • 200 g grated cheese
  • 5-6 eggs
  • 100 g bell peppers
  • 150 g olives
  • salt
  • pepper
  • 3 tablespoons oil
  • 1 teaspoon baking powder

Put the eggs in a bowl and beat them with the mixer and a pinch of salt until they double in volume. Mix the flour with the baking powder and incorporate them into the egg mixture, stirring constantly.

Add a pinch of pepper and oil, then turn off the mixer. Chop the diced peppers, as well as the olives, after removing the seeds. Put them in the previously made composition and incorporate them with a spatula or spatula.

Pour the composition into a cake pan lined with baking paper. Put in the oven, in the preheated oven, at 170 degrees, for 45-50 minutes or until it passes the toothpick test.

Serve the cake after it has cooled. Good appetite!

You have to see it too.

Eggplant bread

The breaded eggplants are delicious and can only be made in 10 minutes.

Peel a squash, grate it and squeeze the salt. Then wipe with paper towels.

Beat the eggs like an omelet. We give the eggplant through the flour mixed with breadcrumbs, then we give them through the egg.

Fry in hot oil and remove on paper towels.

Eggplant bread with garlic sauce

Peel the eggplant and cut into 6-7 mm thick slices. Powder with a little salt and

Eggplant bread with buttermilk and bell pepper

Wash the eggplant and cut it into 6-8mm thick slices, place them on an absorbent napkin, powder them

Potato mousse with eggplant, tomatoes and minced meat & # 8211 Greek recipe

This one mashed potatoes with eggplant, tomatoes and minced meat it is particularly tasty and filling. You get fed up with a 10 x 10 cm slice because it contains both vegetables and meat and dairy proteins (cheese, milk). There is no "original recipe" for Greek moussaka because it is prepared differently depending on the area.

In our house, the musacals are made separately: either potatoes or eggplants. I learned to do it from my mother mashed potatoes with minced meat and tomato juice & # 8211 see the recipe here & # 8211 but also eggplant mousse with baked peppers & # 8211 see recipe here.

Well, the Greek musacaua combines the two recipes and the result is exceptional! There are several moussaka recipes: Greek, Turkish, Arabic, etc. The recipe that became famous is that of Greek moussaka with potatoes, eggplant, meat, tomatoes and white sauce and was first published by Nikolaos Tselementes in the 1920s (in a cookbook).

The meat traditionally used in moussaka is beef or mutton. I used a beef with some fat (leg + beef breast) because it makes it more tender and tasty. It is always preferable to grind our meat at home because that way we know exactly what we have on our plate. From this minced meat will be made a sauce similar to ragu a la bolognese (recipe here).

Typical vegetables are onions, garlic, potatoes, eggplant and tomatoes (or tomato juice) but are often found in moussaka and bell peppers or kapia. The classic recipes provide for the advance frying of potato and eggplant slices, but there are also modern, more dietary solutions for their preparation. We all know that eggplants absorb fat like a sponge so we decided to cook them directly in the oven. You will see at the end of the recipe a video that served as inspiration for this recipe. It is a demonstration made by a Greek chef (Akis Petretzikis), a collaborator of Jamie Oliver.

The spices used in a Greek nutmeg are salt, pepper, thyme but also cinnamon, cloves. The aromas are oriental and give a special flavor to the dish. If you do not have the courage to try them in this combination you can limit yourself to plenty of salt and pepper.

The layer of white sauce (Bechamel) is generous and very tasty. In this sauce you can put egg yolks and grated Parmesan cheese, becoming a Mornay sauce (see recipe). Sprinkle grated cheese on top and, through gratin, form a reddish and appetizing crust.

You can also make overturned moussaka with potatoes, meat, mushrooms and tomato sauce (recipe here).

Eggplant - 74 recipes

Cooking recipes with eggplant full of finesse! :) Stuffed eggplant recipes, Greek, jar, breaded or pickled.

A highly sought after vegetable, with multiple uses, is eggplant. Several varieties are known. You need to know how to choose them as needed. For the preparation of eggplant dishes (zacusca, food, musaca, stuffed) are sought "Bucharest" varieties. Their fruit is full and heavy, reaching up to 400-500 g.

For salads or preserves the "long" variety is sought. It has a cylindrical, elongated, violet, glossy fruit. Eggplants therefore have a multiple use and a high, wide nutritional value, containing: water 92.7%, protein 1.10%, vitamin C , 8.2 mg.

Culinary tips:

The eggplants turn black after they have been baked, because they are left in the shell too much. The remedy: create an opening in the shell, when they are still hot, without water, through which you remove the core with a teaspoon. After chopping the eggplant and not adding the oil yet, add a raw egg yolk. They will taste better.

Bake the eggplants over a high heat, not over a low heat, because they are bitter.

The eggplants are not chopped with a metal shredder, but with a wooden one, in order to avoid their oxidation.

Searched words "eggplant"

Cut the eggplant into rounds and fry, then cut the other vegetables into rounds, and add over the eggplant. Do not mix.

Cut the eggplant in half, lengthwise, lightly cut with a knife and season with salt and pepper. Bake in a hot oven, approx.

Bake the eggplants and drain them and then chop them until they become puree. Put half of the oil in a pan and then add

Chop the onion, carrot, and bell pepper then sauté in a little oil. Add the minced meat with a little water, when the meat has hardened add it

Eggplants are washed and peeled, then cut into cubes, sprinkled with salt and drained in a strainer. In a pan

After cutting the slices and potatoes and eggplant, fry them one by one in hot palm oil. Remove on absorbent paper towels

Bake the eggplants on a hot plate, turning them on all sides for even baking. Remove from the heat, allow to cool

Chop the eggplant, add a little salt, gradually mix with the oil and finally with the lemon juice to taste. Boil the eggs to come out

Baked chicken legs with cherry tomatoes and bell peppers

All you need for this recipe, apart from the ingredients, is a roomy pan with a heat-resistant handle. If we think about it, you can also use a baking dish. Whatever you choose, after placing the chicken legs one by one, cover them with the vegetables, season them nicely, and finally pour the chicken soup on top. And then in the oven and you're done!

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Video: Μελιτζάνες σαγανάκι. Yiannis Lucacos (June 2022).