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Peel the eggplant, cut into strips and cut them lengthwise into 8-10mm thick slices. We put them in a bowl and sprinkle them with a little salt. Peeled and washed onions, cut them into small pieces and leeks and hot peppers, fidelita.
Heat 1 tablespoon of oil in a pan, add onions, leeks and hot peppers (apart from two rings, which we keep for decoration) and cook for a few minutes and then add the chicken breast, cut into cubes. Add the spices and a little salt and leave on the fire for a few more minutes until the meat changes color, then add the tomato paste, leave 5-10 'under the lid, to boil the meat and penetrate the flavors, then take on fire.
We return to the eggplant slices, which we pass under a stream of water, to remove excess salt, then wipe them with an absorbent napkin. Heat a grill pan, add the remaining oil and fry the eggplant slices, one by one, on both sides and then remove them on the absorbent napkin.
Using a bowl, we take one by one, slices of eggplant that we place in the shape of petals, on the bottom of the pot, superimposed on the outside and next to each other but to hang on the outside (see photo). Fill the bowl with half of the prepared composition and start closing the petals one by one. Turn the bowl over and transfer the package to your palm, then place it in the tray lined with baking paper.
On top of each package we put a slice of tomato and a ring of hot peppers. Put the tray in the hot oven for 20 '. Serve hot or cold alike.
Grilled eggplant packets
1. Wash the tomatoes and cut two of them into 8 thick rounds. The other tomatoes are scalded, peeled and diced. Peel the onion and garlic, cut into small pieces and fry in a little oil, then add the chopped tomatoes. Simmer for 5 minutes, then add the meat broth and cook for 10 minutes. Season with lemon juice, paprika, salt and pepper. Add the dill and parsley and allow to cool.
2. Wash the eggplants, cut them lengthwise into 16 slices and sprinkle with salt. Grease with olive oil and bake on the grill for 10 minutes on each side. Wash the hot peppers and bake on the grill. When cool, peel.
3. Place the ripe eggplant slices in a cross, two by two. In the middle of each pair, put a quarter of hot pepper and a slice of tomato, cover with eggplant and catch with toothpicks. Grease each eggplant packet with olive oil and grill for 3 minutes on each side. When ready, serve with the tomato sauce prepared in advance.
Eggplant stuffed with rice and vegetables
I like all eggplant recipes, of course if I choose eggplant salad it occupies an important place. They are sweet and have a special aroma, in season I buy eggplant weekly. There was a time when I put eggplant in the freezer for the winter but now I'm a little lazy, to be fair I don't have time with the two children so I prefer to buy them fresh and prepare them on the spot. You may be wondering how you recognize ripe eggplants, it's easy to know, they are dark, light and shiny (that means they are fresh). For more safety, taste them after baking them, you might be surprised to find a bitter one, that's already bad luck :). But the eggplants that you can't go wrong with are the white ones, much sweeter, more fleshy with few seeds, they are ideal to use in dishes.
I bought a few days ago, they were at the same price as the dark ones and I thought of making them stuffed. With vegetables and rice, with meat next time :)
From the beginning I tell you that this recipe will take a little longer to prepare but the good news is that many portions come out that you can store in the fridge for a few days, they don't change their taste, they are just as good.
Initially I was thinking of fasting them but I couldn't resist the temptation to put some fried bacon in the composition and mozzarella on top. But you can give up both if you are fasting or vegetarian, no problem.
Let's see how to prepare these sweet and fragrant stuffed eggplants.
Eggplant stuffed with vegetables and rice
Ingredients (calculate a person's eggplant):
- 5 matching eggplants
- 1 bell pepper or large kapia
- 100g of rice
- 1 large onion
- 1 carrot
- 100g bacon (optional)
- 150ml broth
- 1 red
- salt, pepper, dried thyme
- chopped green parsley (I didn't have to be ashamed)
Boil the rice in salted water and then strain it. How do we do this, I think you know we put 1 liter of water to boil with half a teaspoon of salt, when the water boils add the rice and simmer for 15 minutes.
We clean the carrot and put it on the grater, we cut the pepper into cubes, we clean the onion and we chop it finely. We cut the bacon into cubes or strips.
In a larger pan put the bacon to fry a little then add a little oil about a tablespoon and put the carrot, pepper and half the amount of onion. Mix them and let them cook well (about 5 minutes) then add the rice. Mix well, add the broth and season with salt and pepper.
Now comes the speed operation :). Cut the eggplant in half on the bag and dig them out of the core, leaving a little on the skin. What do you dig them with? Well, with a spoon or an ice cream utensil, it goes easily with any of them. Empty the empty eggplants a little and sprinkle them with lemon juice so that they do not oxidize.
Preheat the oven to 180 degrees Celsius.
In the pan in which we hardened the vegetables, add another 3-4 tablespoons of oil, and quickly fry the rest of the onion and chopped garlic. Add the diced eggplant core (I left it as I took it out, then blended it a little), salt and let it fry for about 5 minutes. It is possible to add a little more oil, the eggplants are like a sponge, they absorb a lot of oil.
When it is done, mix it with the rest of the ingredients and season with a little thyme and chopped green parsley.
The composition should be softer, possibly you can add a little broth. Fill the eggplant, do not skimp, put a lot of composition, and on top of the tomato slices.
After we have finished all the eggplants, sprinkle a little oil on top and put the tray in the oven for about 20-30 minutes until lightly browned.
If you want, you can grate a little cheese on top and put them in the oven for another 5 minutes. In any variant they are very good!
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