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I really didn't know what to cook for lunch today, but my husband reminded me of this easy and tasty recipe.
- 2 larger eggplants
- 300 g chicken breast
- 6 slices of cheese
- 1 red bell pepper
- 1 zucchini zucchini
- 4 tomatoes
- 1 grated carrot
- 1 large onion
- 1 bay leaf
- salt and pepper
- sunflower oil
Preparation time: less than 90 minutes
RECIPE PREPARATION Eggplant boats:
Cut the eggplant in half and remove the core with a spoon. In a saucepan, fry the diced chicken breast, then take it out on a plate and set it aside. Then add the chopped pepper, grated carrot, diced zucchini, eggplant core and let it cook well, then add the grated tomatoes without skin and let it drop and the last time we add the fried chicken breast. Bake for 40 min., then remove and put the cheese on top and leave for another 10 min.
Extraordinary eggplant salad - guests will not even guess what its main ingredient is!
1.Prepare the eggs: cover them with cold water and boil them for 10 minutes from the moment of boiling. Add a teaspoon of salt to the water - so the film under the peel will not stick to the egg whites and the cleaning process will be much easier.
2.Prepare the eggplant: choose quality vegetables - with elastic peel, green tail, uniform color (spots have only certain varieties of eggplant), dry surface and medium size.
3.Cut them into longitudinal slices, then into thin strips. Salt them and set them aside for 30 minutes, until the bitterness comes out.
4. Marinate the onion: clean it (so as not to tear it, put it in the fridge beforehand), wash it and cut it into thin crescents. Transfer to a suitable bowl, then add sugar, salt, vinegar and boiling water. Mix well and set the mixture aside for 20 minutes.
5. Fry the eggplant in a small amount of oil for 5-7 minutes, stirring constantly.
6.Then transfer them to a paper towel, which will absorb the excess fat.
7. Clean the eggs and cut them into thin strips with the help of a special egg shredder or knife.
8. Assemble the salad: combine the eggplant, eggs and marinated onion in a medium bowl.
9. Add salt and black pepper to taste.
10. Season the ingredients with mayonnaise and mix well.
11. Refrigerate the salad for 30 minutes to allow it to penetrate.
12. Serve the salad in a salad bowl or nicely placed on flat plates (using a special shape) and decorated with greens and cucumber or red roses.
This splendid eggplant salad will decorate any holiday meal, and guests will not even guess what its main ingredient is. Tell your friends this special recipe!
Eggplant salad for the winter! Be sure to prepare it!
The appetizer goes very well to serve as such, it can be used as a side dish with meat dishes or it can be put over pilaf for a fasting meal. Have a jar at a picnic or a barbecue on the green grass. Is very good!
METHOD OF PREPARATION:
1. Cut the eggplant into thick slices, the large peppers - quarters, and the small ones - in halves, chop the greens.
2. Pass the garlic and hot pepper through the meat grinder, then mix the vegetables with the greens.
3. Pour the water into a saucepan, add salt, sugar, oil, bay leaves, black peppercorns and vinegar.
4. Bring the marinade to a boil, add the eggplant and blanch for 2 minutes, then add the peppers and also cook for 2 minutes.
5. In a jar, add a layer of greens, a layer of eggplant and a layer of pepper. Alternate the vegetables until the jar is full, then pour in the marinade.
6. Place a towel at the base of a saucepan, place the vegetable jars, cover them with lids, pour water under the shoulders and sterilize the eggplant for 40 minutes (1l jars), after the water boils.
7. Close the jars tightly, turn them upside down, cover them with a warm blanket and let them cool completely.
Be sure to try the recipe and fill your pantry with this wonderful can!
Eggplant fasting bread in the oven
Eggplants can be included in a lot of recipes and dishes, which are more and more tasty. Today we offer you a simple, quick, economical and fast recipe for breaded eggplant. In addition, they are made in the oven with very little oil, so you do not have to worry about your figure, as in the case of fried foods. You can serve them with salad, with your favorite sauce or & icircn any combination you like.
- 2 matching eggplants
- 1/2 teaspoon garlic powder
To start, prepare a tray lined with baking paper. Grease the paper with a little oil so that the eggplant does not come out dry.
Wash and clean the eggplants, then cut them into slices about 0.5 cm thick. Sprinkle salt over them and leave them like this for at least 10 minutes. When the eggplants have "sweated", soak up the water on them with kitchen towels.
In a bowl, mix the breadcrumbs with salt, pepper, oregano and garlic powder. Pass each slice of eggplant through this mixture and press well to form a uniform crust.
Place the eggplant slices in the pan and bake for 20-30 minutes. Return after the first 10 minutes, if browned on the bottom. If necessary, grease the paper with a little oil.
Serve the breaded eggplant with salad, french fries or your favorite sauce. Good appetite!
You have to see it too.
Optionally you can put cheese (a 50 g slice)
How do we fast without endangering our health? 2 rules of.
Wash the eggplant and zucchini and cut the eggplant tail. Cut it into 2 lengthwise and using a knife increase the core that will be removed. Remove the core with a teaspoon, leaving an edge of about 0.5 cm. The remaining cups are salted inside and allowed to drain. Put the zucchini and eggplant core in a sieve, salt and let it drain for about 20 minutes.
Chop the onion and small pepper and heat them in 2 tablespoons of olive oil. Add a little salt, and after about 5 minutes add the peeled tomatoes and the eggplant and zucchini core, all
- Start by washing the eggplants and cut them into slices (not very thick). Salt them and let the juice drain which is bitter.
- In a bowl, combine the breadcrumbs with the garlic powder and the rest of the spices you like (onion powder, oregano, basil, turmeric, paprika).
- Give the eggplant slices through the above combination and place them, one at a time, in a pan in which you have heated oil.
- If you don't want to fry them in oil, you can put them in the oven, in a pan, for 20-30 minutes. Ready!
Eggplants are among the healthiest vegetables in the world. July is the time when they are in high season, but we can enjoy the greenhouse ones.
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.
Recipe for eggplant with garlic:
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 let it cook for another 10 minutes. Season with salt and bring to the table with parsley.
How to prepare eggplant caviar in Odessa: the secrets of delicious snacks
In seasonal vegetables, it is necessary to prepare eggplant caviar in Odessa, or, as they say in this southern city, - eggs of a little blue. This dish is so famous that he dedicates poems and stories. Learn all the secrets of cooking a summer snack - cold eggs out of the blue
Eggplants are very useful, every nation has original recipes and simple eggplant. To save all their useful properties, it is best for cooking to bake eggplant in the oven. In addition to the recipe eggplant caviar includes other vegetables, vegetable oil, so the plate spirals low calories. The plate turns out light and very tasty. Caviar eggplant can be fed at two meals as a snack, or used as a useful snack.
EGGPLANT caviar recipe in Odessa
Eggplant - 1 kg
Sweet pepper - 5-6 pieces
Tomatoes - 5–6 shtu
Garlic - 3–4 zubochka
Onions - 2 pcs
Dill and parsley
Salt and pepper to taste
1. Eggplant and sweet pepper wash, chop, send in the oven for 30 minutes (can be boiled).
You will be interested to know, what to cook zucchini
Cut the eggplant in half (lengthwise) and remove part of the core so that you get the appearance of a boat. Mix the core removed from the center with onion, pepper, garlic, oregano and pepper, then pour the mixture obtained in a pan in which you put two tablespoons of oil. Keep the composition on the fire until it turns slightly golden, stirring frequently so as not to burn.
After the composition is done, put the pan aside and leave it to cool a bit. Then, with the help of a spoon, fill each half of the eggplant with this composition prepared from vegetables. Sprinkle Parmesan, breadcrumbs and a little green parsley on top of them.
Put the stuffed eggplants in a tray, then cover them with tomato sauce and grated mozzarella. Put the container in the preheated oven at 165 degrees Celsius and keep the composition in it for half an hour. You can leave the food in the oven for longer. It is important that the eggplant can be easily penetrated with a fork and the cheese is melted. Serve the dish with polenta and a glass of red wine for a perfect meal.
Eggplants stuffed with vegetables in tomato sauce they are easy to prepare, they don't rob you for a long time, and their taste will make you feel in the ninth heaven. Try this delicious and healthy recipe, perfect for summer days, when you want to eat a light dish.
Pickled eggplant with white cabbage, celery roots, a few leaves of beef and horseradish
Chicken with eggplant
Chicken with eggplant dipped in water with oil, prepared with onions, garlic, tomatoes and tomato paste, seasoned with paprika
Eggplant bite with minced meat
Eggplant mousse with minced beef, prepared with tomato sauce, fresh tomatoes, onions, milk and cheese