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Eggplant appetizer

Eggplant appetizer

The eggplant is cleaned, cut into slices thicker than approx. 1 cm, put in a large bowl and salt, leaving approx. 10 minutes at rest.

After resting, wash the eggplant slices under a quick stream of cold water, then sprinkle with a little sesame oil or any kind of oil you have in the kitchen (sunflower, rapeseed, olives, grapes, flax, etc!)

Heat the grill pan, put the eggplant slices to cook over high heat. They turn from side to side at an interval of approx. 5 minutes, so that it looks like a grill, at the end add the cheese slices, until it warms up;)

Serve hot, as such or with tzatziki sauce.

Good luck and good luck!


Fruit and cream appetizer

Fruit appetizer & cream and cream. This appetizer, this dessert can be prepared in any season, using seasonal fruits or whatever fruits we find in stores. It is not difficult to prepare, it has a special taste and the little ones will surely be happy.
We'll find out below what & acircte something about grapefruit, a fruit that we will use to prepare dessert.
Pomelo is one of the 4 original citrus fruits, the other three being represented by lemon, mandarin & papeda. Orange, grapefruit, minola, as well as other varieties are, in reality, hybrids resulting from the crossbreeding of these 4 main species. It is usually grown in areas with tropical and subtropical climates. Pomelo is intensively cultivated in southern China and Thailand. The main growers & exporters of pomelo are: China (3.8 million tons), USA (1.58 million tons), Mexico (0.41 million tons), Thailand (0.32 million tons) and South Africa (0.30 million tons). tone). Pomelo contains the following vitamins: C, thiamin & # 259, riboflavin & # 259, niacin & # 259, vitamin B6 & # 537and the following minerals: potassium, phosphorus, copper, iron, magnesium, manganese and zinc.

Photo: Fruit Appetizer & Cream & # 259 & ndash Archive & # 259 City Publishing SRL

& Icirc & # 355i must:
1 pineapple
4 kiwis
4 bananas
600 g c & # 259p & # 537uni
1 grapefruit
& Icirc & # 539i need for cream & # 259:
2 g & # 259lbenu & # 537uri
80 g zah & # 259r
20 g f & # 259in & # 259
4 dl milk
2 dl fri & # 537c & # 259
1/2 cup brandy
Preg & # 259te & # 537ti a & # 537a:
Mix the egg whites with the sugar and add a little to a little flour and milk. Put on the fire and stir continuously, until it starts to boil. Set aside to cool, mix from side to side, then incorporate the fry and brandy. Wash & # 537i cure & # 539i fruits. Cut the pineapple and kiwi cubes, the bananas into thicker slices, and cut them into whole pieces. Put the fruit on the cold drinks, and put them in a pomelo cut in half. Put the cream in small cups and serve.

Preparation: 45 minutes Boiling: 15 minutes
Re & # 539et & # 259 by Adelina-Aurora Derevlean, Marginea commune, Suceava county


Eggplant in a jar for the winter & # 8211 an appetizer that immediately disappears from the table! I stock up every year!

Today we present to you, dear lover of delicious dishes, an eggplant recipe for winter. Eggplant salad is an incredibly tasty, flavorful, spicy and appetizing appetizer. It is quite easy to prepare the snack, even without any hassle. This kind of salad is perfect to be served with grilled meat, fish or baked potatoes. Prepare the snack and enjoy the aroma of summer on cold days.

INGREDIENTS

Note: see Measurement of ingredients

METHOD OF PREPARATION

1. Peel the garlic. Remove the tomato stalks and wash them well. Wash the sweet and hot peppers. Remove the seed stalk. Chop the peppers, garlic and tomatoes, using the mincer.

2. Season the chopped vegetables with salt, sugar and pour in the vegetable oil. Mix the composition and transfer it to a saucepan. Put the pan on the fire. Bring the composition to a boil.

3. Remove the back of the eggplants, wash them and cut them into medium slices. Put the eggplant slices in a bowl, season with salt and mix. Leave the eggplants for 20 minutes, then wash them well under running water. Whisk the eggplant, then fry them in a hot pan with vegetable oil on both sides, until they are nicely browned.

4. Add the eggplant to the pan with the ingredients that have started to boil. Boil the composition for 20 minutes on low heat, then add the vinegar. Boil the snack for another 10 minutes on low heat. Do not mix the composition very often.

5. Wash and sterilize 5-6 jars of 0.5 ml and their lids. Fill the jars with the fragrant and spicy snack, cover them with lids and staple them. Cover the jars with a blanket and let them cool completely. Keep the winter delicacy in the cellar.


Serve breaded eggplant with cheese and garlic

At the table! These fine eggplants are very good hot, taken directly from the oven. We ate them with fresh bread and that's it. It is eaten whole, including the peel. Especially the shell !! Mmmmm & # 8230

Oanaigretiu

Foodblogger at Savori Urbane. #savoriurbane

The core is creamy and fragrant. The aromas of garlic and herbs are discreet, just right. The bread corner is also walked through the tray, gathering the goodness of olive oil left over from baking. I sprinkled them extra with freshly chopped herbs.

I'm not saying, it works yogurt sauce with garlic next to them (tzatziki) or one of sour cream with dill. But simple ones are also very good! I assure you that they are phenomenally good even after they cool down or even the next day.

NOTE: if you want to make them with mozzarella or cheese, you will first have to bake the simple eggplants, breaded only with garlic and sprinkled with oil and only after they have browned, sprinkle them with the pieces of cheese. Then put them back in the oven for another 5 minutes to melt the cheese.

I think you will try this too simple recipe for baked eggplant breaded with garlic and cheese! To work!


Teriyaki salmon with cucumber salad and crispy skin - Ingredients

  • 400 gr salmon fillet
  • 200 g of rice
  • 30 gr sesame
  • 2 cloves of garlic
  • 1 teaspoon grated ginger
  • 4 tablespoons soy sauce
  • 2 tablespoons rice wine
  • 1 tablespoon sugar
  • 2 tablespoons sunflower oil
  • 1 tablespoon cornstarch
  • 30 g butter
  • salt and pepper
  • 1 cucumber fabio
  • olive oil
  • lemon & acircie juice
  • microgreens for decoration

Eggplant appetizer with carrot and bell pepper!

A salad that you can serve as an appetizer or at a picnic. The dish is very tasty, fragrant and brightly colored!

INGREDIENT:

For the marinade:

& # 8211 ½ glass of boiled and cooled water

METHOD OF PREPARATION:

1. Cut the eggplant into thick slices, sprinkle with salt, mix and leave for 30 minutes. Then rinse and dry.

2. Fry the eggplant in the pan with oil on both sides, not very long, and take them out on paper towels.

3. Cut the onion in half into rounds and fry it just a little on the pan with oil.

4. Pass the carrot through the large grater and add it to the onion pan.

5. Cut the pepper into thick straws and transfer it to the pan.

6. Add the garlic given through the press, mix and remove the vegetables from the heat.

7. Mix the water with vinegar and sugar until the last one melts completely.

8. In a plastic container, place a layer of eggplant, a layer of vegetables and continue to alternate layers.

9. At the end, sprinkle everything with chopped dill and pour the marinade. Put the lid on and put the dish in the fridge for at least 1 hour, it would be perfect overnight.

Eggplants and vegetables soaked in sweet and sour marinade are incredibly tasty! Try it and we assure you that you will be satisfied with the result!


Mother-in-law's tongue, appetizer with eggplant and spicy mayonnaise, Russian recipe

Mother-in-law's tongue, appetizer with eggplant and mayonnaise, fasting or sweet, a Russian recipe, an appetizer simple to make and very tasty, which looks great on a holiday table. How to make mother-in-law's language, a simple and quick recipe, you can also watch the video recipe.

I have over 30 recipes with eggplant and I will always publish news, so I recommend you keep an eye on me more like a bottle. I do everything: zacusca, pots, pickled eggplants, pizza, minipzza on eggplant slices, stuffed or preserved eggplant in the same way and face, stews, tarts & hellipAll. Don't challenge me like eggplant compote I'll make & # 128512

Fasting mayonnaise from avocado

You can read the written recipe step by step or go below, to the video recipe. As you wish & # 128578

  1. Eggplant is cut into thin slices, long.
  2. Sprinkle with salt and leave for 20 minutes, to leave the bitter juice.
  3. Wipe with napkins on both sides.
  4. Fry the eggplant slices, on both sides, in a pan greased with a little oil or on the grill. I prefer them in the pan, they are softer and sweeter. Leave to cool.
  5. Separately mix the mayonnaise with the crushed garlic and freshly ground pepper to taste.
  6. Grease each eggplant slice with spicy mayonnaise. At each end put a strand of tomato or bell pepper, then roll.
  7. It is placed on the plate and you can put a dill or parsley leaf as a decoration, next to the slice of tomato or bell pepper.

That's all. It's not complicated at all, is it?

Don't forget the secret ingredient: sprinkle abundantly with love and with 2-3 smiles & # 128578

Leave to cool for at least 1 hour before serving, to harmonize the flavors. They are absolutely delicious, with 1 single eggplant I made a full plate. They are very strong & # 128578

I also leave here the video recipe, so you can see exactly how I make them. And I invite you to try the recipe, they are too tasty.

Good appetite! and increase the tasty cooking with Gina Bradea, of course & # 128578

Re & # 539 recipes with Gina Bradea & raquo Recipes & raquo Mother-in-law's tongue, appetizer with eggplant and spicy mayonnaise, Russian recipe


Ingredient:

  • Eggplant - 1 kilogram
  • cabbage - 600 grams
  • carrots 8-10 pieces
  • beets - 3–4 pieces
  • Capsicum - 5-10 pieces
  • green tomatoes - 400 grams
  • garlic - 6-7 heads
  • parsley - a large bouquet
  • mint - 1 large bouquet
  • salt - 3 tbsp
  • vinegar - 1 liter

Step by step recipe with Hafta Bejar eggplant

  1. Eggplants are peeled, cut lengthwise into 4 parts, chopped, salted and left for two hours to reduce bitterness.
  2. Eggplants are immersed in boiled salted water, thrown in a refrigerator and put under oppression for a day.
  3. Green tomatoes, peppers, cabbage, carrots, beets, garlic, peeled, washed, sliced, chopped greens.
  4. The prepared vegetables are salted, mixed with eggplant, put in a jar, poured with vinegar and sealed. After 6-7 days, the vegetables are ready to eat.

Do not be afraid to experiment, I offer only the best, most delicious recipes, which are truly worthy of your attention. Häfta-bejar eggplants are exactly the dish you will love from the first spoon.


Eggplant appetizer - Recipes

Eggplants are a healthy vegetable, from which you can cook a lot of different delicacies. In the microwave, the vegetables are cooked for 5-10 minutes and are tasty and delicate. Eggplants to bake in the microwave can be whole, sliced ​​or cut & quotacordeon & quot and make them.

To bake the whole eggplant, take the "blue", remove the green tip from it, make a depth with a knife on one side. Place on a regular perforated plate and place in a microwave for 6-8 minutes at 100% power. "Blue" should be soft. Cut the finished eggplants and let them drain.

Make an appetizing eggplant caviar baked in the microwave, which is good as a sandwich spread, as a cold appetizer, and as a meat dish. Melt the prepared legume and chop in a blender, add garlic (2 cloves), hard cheese (30 g), mayonnaise (3 tablespoons), mint and basil to taste and mix everything in a blender. The caviar is ready.

It has a beef appetizer with greens. (2 tbsp), vegetable oil (2 tsp), pepper to taste (2 tsp), vegetable oil (2 tsp), pepper to taste a drop of lemon juice. Interfere. Cut 2 tomatoes into circles, put a snack on them, sprinkle with sesame seeds. Serve on a plate.

You can easily and quickly cook eggplant with tomatoes in the microwave. Prepare an eggplant: wash, cut into thin plates, salt and leave for 30 minutes. At this point, rub the cheese (100 g) and garlic (2-3 cloves) and combine. Optionally, add mayonnaise. Eggplant, rinse, dry, fry in sunflower oil (100 g) and put a napkin to remove excess oil. Cut the tomatoes into slices. Take a flat plate, place the eggplant plates, put the tomatoes on top, lightly salt and pepper, sprinkle with cheese mixture and put in the microwave for 5 minutes. Similarly, eggplant with cheese. Grease the fried eggplant with a mixture of cheese and mayonnaise, roll it up and roll it in a microwave.


It's my favorite eggplant recipe, I make it all summer long! Eggplant appetizer with peppers.

From July to late autumn we can fully enjoy eggplant. Today we present a salad that can be eaten immediately or you can keep it in the pantry for the winter. This salad is very fragrant and with a slightly sweet-sour taste. Every time I make it, it is eaten whole. It's worth a try, it's incredibly tasty.

Ingredients

1 kg Eggplants
1.5 kg Donuts
50 ml Refined oil
50 ml Vinegar
50 g Sugar
10 g Salt
10 pieces Black peppercorns
3 pieces Bay leaf

Instructions

  1. Wash and dry the vegetables. Place the eggplants and peppers in the tray (size 46 x 35 cm) lined with baking paper and place in the preheated oven at 190 ° C for 40 minutes, until golden brown and soft.
  2. After the vegetables are cooked, let them cool a bit, then peel and seed them. Cut the eggplants into large cubes, and cut the peppers into strips and place them together in a bowl.
  3. Prepare the marinade: In a saucepan put the oil, vinegar, sugar, salt, bay leaves, black peppercorns and bring to a boil. Stir and simmer for 2 minutes. Pour the hot marinade into the bowl with the cooked vegetables and refrigerate for 10 hours.
  4. Put the salad in sterile jars (500 ml), close tightly with lids and leave to cool for the winter. Or you can serve the salad immediately.
  5. Enjoy with pleasure!

10 comments

I do not understand. if we put the boiling marinade over the vegetables as we put it in the fridge for 10 hours, so hot / ??