Traditional recipes

Eggplant drop

Eggplant drop

Peel a squash, grate it and cook 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. Mix eggs and add the composition of cooled eggplant, flour, salt and pepper. Pour the composition into the tray lined with baking paper (I used a silicone bowl that I greased with butter) and put it in the oven, over medium heat (180 degrees C), for 30-40 minutes. Allow to cool and cut into pieces.




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. Let it cool and cut the dough into slices, ortodoxia.ro recommends.

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 content of eggplant fiber 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, eggplant has 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.


What is ajvar and what does it contain?

Ajvar (pronounced "Aivar", with emphasis on the first syllable) is a traditional Balkan dish. Resembles Mashed vegetables but it is not. It is present in kitchens in Serbia, Croatia, Macedonia, Bosnia and Herzegovina but also in Bulgaria. There is no original ajvar recipe and each household prepares it according to family traditions. The main ingredient of red ajvar is roasted peppers on a grill or on the stove. The simplest variant of ajvar is composed exclusively of baked red peppers, hot peppers, salt and oil. Additions of ripe eggplant, vinegar, sugar, garlic or tomatoes are accepted. You realize that each element added completely changes the final taste and aroma of the preparation, but it is not wrong to test these combinations as well. You can read more here.

I recently received a jar of Macedonian ajvar from "his mother" for tasting and I was very pleasantly surprised by the intense aromas of smoke, the creaminess of the dish and the very balanced taste (slightly spicy). I read the label carefully and decided to reproduce the recipe at home.

The recipe was given in percentages: from 100% final preparation (not raw vegetables!) 80% were baked peppers, 10% ripe eggplant, 8% oil and 2% salt. It had no vinegar, tomatoes or sugar. I studied several recipes for Macedonian ajvar and saw that the ratio of baked pepper / eggplant varies & # 8211 some recipes had more than 15-20% eggplant. They give creaminess to the final preparation. Remember that raw peppers and raw eggplants fall by half (or even more) after baking, cleaning and draining! I will give you both quantities because you can prepare ajvar and winter from baked peppers and frozen eggplants.

Hot pepper is optional because the ajvar can be sweet, medium spicy or very spicy. The degree of speed is adjusted according to everyone's taste. The typical peppers for ajvar are from the sharp red ones (kapia type) but it is not wrong if you also use sweet and meaty donuts.

If a little garlic is added to this baked pepper paste with eggplant then we are talking about pindjur & # 8211 a typical Bulgarian, Serbian or Macedonian dish. If we use only baked peppers, tomatoes and garlic we get lutenite or ljutenica & # 8211 another great Balkan dish (recipe here).

From the quantities below it results approx. 1 kg of ajvar but you can multiply the ingredients at any time. The salt seems a lot (although I did not put 2%, ie 20 g but only 15 g) but it is necessary for preservation. Ajvar is usually well salted and consumed in small quantities, not like zacusca. I leave you at the end with more ideas for using this pepper paste.


Baked eggplant with cheese and garlic

  • two eggplants
  • 150 ml of olive oil
  • 100 g Telemea or feta cheese, cheese or mozzarella
  • 4 cloves of garlic cut into thin slices
  • a few fresh basil leaves
  • a few strands of fresh or dried thyme.

Method of preparation

The eggplants are washed and wiped well, then cut lengthwise into two pieces. The core of the eggplant is cut in the shape of diamonds, and salt is sprinkled on top, especially between the cracks of the eggplant core. Sprinkle the eggplant with olive oil.

Mix the telemeau with the garlic cut into small and thin slices, and the composition is placed over the eggplants and in their cracks, in order to go as deep as possible. The aromatic herbs are cut into small pieces and sprinkled over the eggplants, especially in the cracks formed so as not to burn in the oven.

Sprinkle the eggplants again with a little olive oil and place in the preheated oven at 220 degrees to bake for 40-45 minutes. Baked eggplant browned with a unique flavor.

Eggplant with cheese and garlic in the oven

Low eggplant with garlic and tomatoes fasting or sweet recipe

Low eggplant with garlic and tomatoes fasting or sweet recipe. Eggplant dish with tomatoes and garlic. Pan-fried eggplant with garlic, tomatoes and greens. How to make low eggplant? Eggplant recipes.

Eggplants are very good and I don't hesitate to cook them as often as possible during the summer! These low eggplant with garlic and tomatoes are part of the category of simple and good old recipes, available to anyone.

Beyond the traditional eggplant salad (with or without mayonnaise & # 8211 recipe here or here), musaca or zacusca, in our country too few people venture to experiment with other eggplant recipes. Sin! It seems, however, that lately the world has gained more courage and given a chance to the eggplants in the oven Imam Bayildi (recipe here), the fan-shaped ones (recipe here) or notched and au gratin with cheese and garlic (recipe here). I leave you at the end of the article several eggplant recipes and you decide which ones to test.

And these low eggplant with garlic and tomatoes are versatile, they can be both a kind of post as well as a sweet one. We ate them hot with cold Greek yogurt, sprinkled with fresh green mint. A madness! Those who fast do not put yogurt on them.

They are tasty and cold, served on bread spreads. An excellent summer snack! Are red pieces of eggplant impregnated with garlic flavor. No, there are no stews!

If you put a little more tomatoes (or tomato juice) in this recipe you will get the famous pasta sauce from Norma & # 8211 see here.

For their preparation we need a single well-heated pan and cheap, seasonal ingredients.

From the quantities below it results approx. 4 servings of low eggplant with garlic and tomatoes.


Leave the sheep's organs to thaw overnight. Cut the heart in half, clean the heart and other organs of skin, fat, stingy, stronger pieces that complete the organs. Wash the organs well in several waters, to remove all the existing blood clots. Put in cold boiling water and boil the organs for about 30 minutes. Take them out on a plate and let them cool, then cut them into larger cubes. Chop in a meat grinder or grind with a food processor.


Wash the eggplant, do not peel it, cut it into cubes and cook it in 2 tablespoons olive oil over high heat. Green onions and garlic are cut into thin slices, and leurda is cut into strips. Add all the chopped vegetables over the chopped organs. Mix with a spatula, add salt and pepper, spices, eggs and mix the composition. Add 1-2 tablespoons of water in which the organs were boiled, 2 tablespoons of olive oil to soften the composition and bind better. Put the resulting composition in a heat-resistant dish greased with a little olive oil. Bake in the oven at 180 degrees C for 35-40 minutes.


After the dough has been baked and hardened, grease it with egg mixed with milk using a silicone brush. Grate a little cheese over the egg, not much, the cheese helps the crust to bind, then distribute the almond flakes and top with the brush from the egg mixed with milk. Wash a bunch of cherry tomatoes and put it on top with a whisk. Put the tray in the oven for another 10-15 minutes, first raising the grill at the top of the oven. Allow to cool, portion and serve as an appetizer or main course with a garnish. May it be useful to you!


700g eggplant
2 onions
2 bell peppers
4 eggs
6 cloves garlic
1 dill connection
butter
salt
pepper
4 tablespoons flour

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. Mix eggs and add the composition of cooled eggplant, flour, salt and pepper. Pour the composition into the tray lined with baking paper (I used a silicone bowl that I greased with butter) and put it in the oven, over medium heat (180 degrees C), for 30-40 minutes. Allow to cool and cut into pieces.

Try this video recipe too


Label: eggplant

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

Fasting recipes

I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.

My favorite networks

What else do I read

COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

This site uses cookies, by continuing to browse you express your consent to their use.


Label: eggplant

Join one of the largest culinary groups in Romania: Good appetite, recipes with Gina Bradea, official group.

Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

Fasting recipes

I launched the book "50 fasting recipes". Order now the recipe book, ideal for vegetarians and for when you want to fast.

My favorite networks

What else do I read

COPYRIGHT & copy 2021 Good appetite with Gina Bradea. All articles, movies and images belong to the authors Good appetite with Gina Bradea. Any publication of them in whole or in part is prohibited without the written consent of the authors and will be punished according to Law 8/1996 - copyright and related rights. All rights are reserved. This site uses cookies. By continuing to browse, you agree to their use. Design by The Medically

This site uses cookies, by continuing to browse you express your consent to their use.


Here is a very tasty recipe that will satisfy your hunger with great success & # 8211 eggplant drob | SavurosTV

Note: All rights in this clip belong to the author who created the material. The CevaGustos site does not own any rights from these videos. CevaGustos just takes these clips and posts them, without altering their original shape.

22 Reviews

Thank you very much are very good

THANK YOU I WANT TO MAKE RADAUTIAN SOUP

The recipes are both beautiful and seem tasty! I can't wait to try them! The video method is precious!

Can my soft come out due to milk?

I added a little, does milk have anything? Thank you very much

I forgot to boil the eggplant so I added them directly to the pan, instead of one I put oil, about two tablespoons, at the end I put half an envelope of baking powder, it swells nicely, I'll come back after what I like to tell you how it came out.

Instead of breadcrumbs, I think it would be much better

He has already cooked your eggplant three times, try them raw and tell us if it comes out, it would be much healthier!

The recipes are very nice, thank you

Can it be dried with dill or green parsley? Unfortunately, I can't get green dill. Just parsley or coriander.

Hi! Please tell, whats the story of them big puppys .....
Thank you very much!

I prepared this recipe, but, I also added cubes of muscle fillets in the composition & # 8230and on top I put grated cheese, it turned out delicious! Next time I'm thinking of making it with baked capsicum peppers, and another idea would be with mushrooms & # 8230., I'll test. Thanks for the recipe!


Eggplant on a bed of baked tomatoes

  • two large eggplants
  • 500 g chopped chicken breast
  • 50 g long grain rice
  • two red onions
  • 4 tomatoes
  • a donut
  • thyme
  • salt
  • pepper
  • a head of garlic
  • 3-4 tablespoons olive oil
  • Parmesan
  • a tablespoon of vegetable concentrate.

Method of preparation

Wash and peel the eggplant. Sprinkle with salt and remove part of the core so that it can be filled. Sprinkle the eggplant halves with olive oil and put in the oven to brown.

Separately, cut the red onion into scales, peel the garlic and finely chop. The donut is unwrapped and cut into thin slices. All put in a little oil to harden. Chop the chicken breast larger and mix with the onion, garlic and hardened donut, add the rice, season with salt, pepper, thyme, rosemary and vegetable concentrate and cook for about 30 minutes. Leave to cool for a few minutes.

The baked aubergines are filled with minced meat and put in the oven. Scald the tomatoes, crush with a blender and add to the eggplant tray. Serve hot and garnish with Parmesan cheese and sprigs of thyme and rosemary.

5 Recipes with baked eggplant very easy to try for lunch or dinner.


Video: Απαλλαγείτε από κάλους, ραγισμένα τακούνια. Ο μύκητας στα νύχια εξαφανίζεται αμέσως. (January 2022).