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Greek style eggplant

Greek style eggplant


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We wash the eggplants, remove the tail and cut them into 4 or 6 pieces.

Sprinkle with salt and leave for 30 minutes.

Rinse them under running water and dab them with a kitchen towel.

In a tray lined with baking paper, place the eggplant, sprinkle with pepper and sprinkle with olive oil. Put the tray in the oven for 20-30 minutes. We transfer the eggplant in a tray smaller and higher than the stove. I had the pottery.

Separately, in a pan, heat the onion and garlic in oil, when the onion has become glassy, ​​add the tomatoes and oregano, leave it on the fire for 8-10 minutes, add salt.

Add the resulting sauce to the eggplant tray.

Sprinkle with feta and bake for 15-20 minutes.

Serve both cold and hot with toast or sticks.

Good appetite!



Melitzanosalata - eggplant salad in Greek style

In summer, nothing compares to a freshly baked, smoky eggplant salad. Of course, eggplant salad is just as good in winter, when we make it from frozen eggplant, but because it is still the season, today we propose a fresh eggplant salad, inspired by Greek cuisine, which will take you directly to a holiday in the Mediterranean.

Greek eggplant salad is not very different from the classic version that we know from the Roma & Acircnean cuisine, only that it has a larger amount of olive oil. We suggest you try it and tell us in a comment which variant you like best.

  • 4 eggplants
  • 1/2 red onion
  • 1 clove of garlic
  • 120 ml of olive oil
  • 4 teaspoons lemon juice
  • salt
  • pepper
  • fresh parsley

Bake the eggplant in the oven or on the stove flame. After they have cooled down a bit, you can peel them. Drain the eggplants and chop them with a wooden chopper to prevent oxidation.

Put the onion, garlic, salt, pepper and lemon juice in a blender and mix. Add the oil in a thin line, like mayonnaise. Keep two tablespoons of oil for decoration.

You can also add the eggplant in a blender and mix everything, if you want a fine-textured salad, or you can pour the sauce over the chopped eggplant and mix with a wooden spoon.

Match to taste and add more salt, pepper or lemon to taste. Garnish with freshly chopped parsley and olive oil and serve.

You have to see it too.


Baked eggplant with Turkish style meat. Brilliantly simple and tasty!

Turkish cuisine is famous all over the world for not overdoing the spices, but they want to keep the true taste of the basic ingredient. Therefore, in this recipe the intention is to keep the charm of the eggplants and to highlight them. Eggplants in combination with meat are great. They can be served for a family dinner or a picnic with friends.

INGREDIENTS

-205 g of minced beef

-2 tablespoons tomato paste

METHOD OF PREPARATION

1. Clean the eggplant as shown.

2. Make a cut lengthwise and pour salt water on top. Let them sit for 30 minutes to soften and bring out their bitterness.

3. Then dry them and grease them with oil.

4. Place them on the oiled tray, cut upwards.

5. Place them in the preheated oven at 180 ° C until soft.

6. Filling. Finely chop the onion and chop the garlic. Heat them in hot oil.

7. Add the finely chopped peppers and finely chopped parsley.

8. Add salt, pepper to the meat and fry until white.

9. Remove the eggplants from the oven, but leave them in the pan and open the cut with a spoon so that there is enough space for the filling.

10. Sprinkle the inside of the eggplant with a pinch of sugar. Fill well with the fried meat, and on top garnish with slices of tomatoes and sweet peppers.


Greek style eggplant - Recipes

Eggplants remind me of my childhood, when I went to the forest with my whole family

to grill them. It was still pleasant outside, but not scorching, being over

summer. So when I taste the eggplant salad, I feel the smoke of the wood

picked from the forest, the smell of dried leaves in early autumn and I see

the image of the sun at sunset with the view of Cluj in the distance.

Romanians are used to cooking eggplant traditionally with a mixture of

mayonnaise, which makes them lose their pleasant aroma, beneficial properties

and turns them into high-calorie foods. Imagine having a tablespoon of oil

100 kcal and a few servings of eggplant are used in the traditional recipe 100ml of

The first time I ate differently cooked eggplant was in Greece. Not only

they are tastier and creamier, but also healthier. Eggplants contribute to

lowering LDL-cholesterol and thus to heart health. Combined with olive oil

olives increase their beneficial properties and help you maintain your figure.

Although most people associate eggplant with a bitter taste, they have not tasted it yet

organic eggplants from Colina Farms. The taste of organic eggplant is very

pleasant. I prepare eggplant salad for breakfast because it helps me

I start the day with a healthy meal. I prepare it the night before, I start the timer on

30 minutes, during which I can enjoy my favorite book, turn the eggplant and

start the timer again for 30 minutes.

Ingredients for 4 servings

& # 8211 300g Greek yogurt 10% fat

& # 8211 2 teaspoons extra virgin olive oil

1. Wash the eggplant and place in a glass bowl.

2. Bake for 1 hour in the oven at 180 ° C.

3. When ready, sprinkle with salt and leave to cool for 30 minutes.

4. Peel and grind with a stainless steel knife on a wooden bottom.

5. Add the cold yogurt, lime juice, crushed garlic and salt to taste.

6. Stir and refrigerate to serve.

7. You can serve them with wholemeal toast and organic cherry tomatoes.

178 kcal / serving - 6g protein, 10g lipids, 16g carbohydrates

Nutritionist's advice: after you receive the box of Colina Farms vegetables, keep them

eggplant in the refrigerator in a dry plastic bag in the vegetable drawer

to keep them fresh and flavor longer do not wash them than before

Luisa Florea confidently recommends & # 8211 Buy organic vegetables

Colina Farms - carefully picked vegetables & # 8211 for your daily portion of health!


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GREEK BAKED EGGPLANTS AT AIRFRYER

Greek style baked eggplant & # 8211 eggplant stuffed with feta cheese, garlic and Greek yogurt sauce & # 8211 simple recipe for ripe eggplant & # 8211 baked eggplant in air cooker from Philips Romania

I prepared these eggplants filled with feta cheese, flavored with garlic and rosemary two days in a row. I liked them so much that I felt the need to redo them, to indulge in eggplant cooked quickly, without using the oven that would have heated the kitchen.

Eggplants prepared with the help of Philips Airfryer are delicious, they are made easily and quickly, in half the time allotted for baking in the classic oven. The recipe was also to my liking.

These were part of the Greek-style dinner. Besides these eggplant stuffed with feta I had at the Greek pita table, Greek beans and bell peppers stuffed with Greek salad. You can find more recipes from Greek cuisine here.

I am impressed by how easy it is to cook with the Philips Airfryer. I mention that I don't have a collaboration contract, I'm just telling my opinion about this device.

And, if I can come to your aid with solutions that will help you cook fast, healthy and tasty, I am glad that I can tell you from my own experience with a clear desire to inspire you to choose smart cooking solutions. The technique is evolving rapidly, so it would be a shame not to take advantage and make our lives easier. The air inside the appliance spreads quickly and evenly in the cooking compartment

I am sure that mothers, but also people who spend a lot of time at the office, will be the first to appreciate the fact that they do not have to spend too much time in the kitchen and can prepare a tasty meal in record time.

The device I received from Philips Romania has XXL capacity, so I can cook portions for the whole family.

To make ripe eggplant stuffed with feta cheese and flavored with garlic in Greek style, I only needed 17-18 minutes of cooking. The eggplants remained crispy, and the core was soft and well baked.

The air inside the appliance spreads evenly and quickly in the cooking compartment. Even though they had a little oil, the eggplants cooked perfectly.

If you have Instagram you can see the recipes in highlight in my account. I posted the recipe for these eggplants in the story last week.

I chose two small eggplants to make sure it fits in the bowl of the appliance. I had white eggplants, but you can use any kind of eggplant you find or like.

The ingredients are not expensive and can be purchased from any supermarket.

Here is the list of ingredients and how to prepare baked eggplant stuffed with cheese, in Greek style, at Philips Airfryer.

INGREDIENT:

1 knife tip spice from the following spices: ground pepper, cinnamon, cardamom and cumin powder

1 teaspoon chopped rosemary

50 g feta cheese minced into small cubes

For starters I cut the eggplant in half. I cut them and put them in salted water for 30 minutes.

Meanwhile, I mixed the spices and the chopped rosemary in oil.

After 30 minutes I greased the eggplant with the aromatic oil, then I put them in the tub of the Philips Air Fryer.

I put very little oil between the notches with the teaspoon.

I put the rosemary threads on them, if it is possible to easily catch the stem in the eggplant because the air jet will lift them.

I baked the eggplant at 200 ° C for 15 minutes. If they are bigger and thicker, leave them for 17 minutes.

During this time I mixed the yogurt with the crushed garlic, salt, pepper and 3-4 teaspoons of the aromatic oil.

After this interval, I took the eggplants out of the machine, sprinkled the cheese on them, then put them back in the Philips Air Fryer for 2 minutes, at 200 ° C. You can leave them for even 3 minutes if you want the cheese to be lightly browned.

When they were ready, I took them out, put the garlic yogurt, another 1 teaspoon of the aromatic oil and ate them immediately.

Super delicious and healthy cooked.

I hope that my recipe is a good source of inspiration and you will prepare it soon.


Greek style code

I know that summer is in full swing, but this season I didn't get to enjoy the holiday properly. The weather didn't allow us much, but I try to bring the holiday atmosphere home. In addition, I have always wanted to live somewhere on the coast and eat a lot of fish and seafood. Every time I miss the beach, I cook fish.

Ingredient:
  • 3 red peppers
  • 5 tablespoons olive oil
  • the juice of a lemon
  • 2 cloves of garlic
  • salt and pepper
  • 75 grams of cream for cooking
  • thyme
  • a handful of olives
  • 50 grams of feta cheese
  • white fish fillets (I used code)
Sauce preparation

First of all, I washed the peppers well and baked them on a cast iron grill until they softened and the outer skin was well fried. I then took them out and put them in a covered bowl, sprinkled with a little salt. The vapors that will form inside the vessel will help the peel to come off more easily. After 5-10 minutes of standing, I peeled the peppers and put them in a blender.

I then crushed the garlic cloves with a knife and fried them, with a little olive oil, in the pan. The dish will reach the oven later, so it was much easier for me to use the dish from the Ingenio range from Tefal, so as not to dirty many dishes. When they were well browned, I transferred them to the blender, along with the peppers. I added lemon juice, olive oil and put everything in the blender until a creamy paste formed.

To finish the sauce, I reheated the pan with the oil in which the garlic was fried, and when it warmed up, I added the cream for cooking. The Thermo-Spot technology helped me a lot, because the Ingenio pan has an indicator inside that turns red when it reaches the optimum temperature for cooking.

When the cream started to boil, I added the baked pepper cream, seasoned with salt, pepper and thyme and mixed well to blend, then took off the heat.

Fish preparation

I started the oven at 180 ° C, to warm up and, in the meantime, I cut the fish into strips, about the width of my palm and I slipped them into the baked pepper sauce. I also sprinkled a few olives and, with a simple click, I took down the handle of the pan and put everything in the oven for about 15 minutes.

The Tefal Ingenio pan helped me cook much easier, without soiling many dishes, and thanks to the removable handle, I was able to use it on the stove, prepare the baked pepper sauce and then move it to the oven to brown the fish a bit. . After 15 minutes in the oven, I sprinkled the feta cheese and left the fish to bake for 5-10. At the end I sprinkled a little thyme for flavor, added a few slices of lemon for a refreshing taste and served directly on the table. There was no point in moving the fish to another plate. Simpler than that!


Menu with just a tablespoon of oil / eggplant in Greek style and sweet and sour chicken

How about Greek-style eggplant and sweet and sour chicken prepared with just 1 tablespoon of oil (or even less) for each serving. 2 super lighter dishes, but just as tasty. Are you curious to discover them? Follow the recipe!
Complete video recipe here: https://jamila.ro/30ogTrZ

JamilaCuisine опубликовал (-а) видео в плейлисте Food recipes.


Greek-style stuffed eggplant - a great preserve for the cold season

The Greek-style stuffed eggplants look spectacular, they are very delicious and go great with any meat dish, with potato garnish or even simple. It is very easy to prepare, and on the third day they can already be served. They are perfect for any occasion. I highly recommend them. Good appetite!

ingredients

Method of preparation

1. Wash the eggplant and cut the stalks. Make an incision of about 5 cm in the middle of each eggplant.

2. Put the eggplants in a saucepan with boiling water and boil until ready. Put the eggplant in cold water to cool.

3. Place the eggplant on a wooden chopper, which you tilt a little (to allow the eggplant to drain the juice), place another chopper on top, over which you place a weight.

4. Meanwhile, pass the carrot through a grater and fry it in the oil.

5. Peel the bell pepper and cut it into narrow strips.

6. Crush the garlic with the press and mix it with the carrot and bell pepper.

7. Fill the eggplants with the prepared mixture and place them (as compact as possible) in a barrel or in a larger bucket. Sprinkle with salt to taste, cover with a lid (smaller) and place a weight on top.

8. After 3 days, transfer the eggplants to the jars and close them with plastic lids.