New recipes

Eggplant drop

Eggplant drop



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Wash the eggplants, peel them (1 cm. Yes, no one), cut them into cubes and put them to boil until they boil for 3-4 minutes. Put them in a strainer to drain and cool.

Finely chop the onion and fry in oil. When it is slightly glassy, ​​turn off the heat and leave to cool.

When the eggplant is cold, mix it with the onion, finely chopped pepper, chopped greens, eggs, semolina. Season the whole composition and put it in a cake form lined with baking paper.

Put in the oven and leave on the right heat for 40-45 minutes.

Allow to cool, then remove from the pan and cut cold.


Eggplant drop

We clean the eggplants, cut them into cubes and boil them in salted water for 20 minutes. We then drain them well, in a strainer.
In a pan, sauté the onion and pepper for 3-4 minutes. Set aside, and let cool slightly.

Beat the eggs with a little salt. Stop a little of them to grease the dough on top.

In a bowl put the eggplant (drained well), onion and hot peppers, finely chopped greens, breadcrumbs, flour mixed with baking powder, eggs, salt and pepper. Homogenize well.

In a form of cake (or other dish that goes in the oven), put baking paper and pour the composition of drob.
Grease with the egg off, and bake for 45 minutes. at the right fire.
Allow to cool well, and then portion as desired.


Recipe Low Carb

In fact, I don't know if it's a must, but that's how the recipe was presented to me. And if this is how it was presented to me, this is how I present it further. It's another very good variation of eggplant cooking, quite simple but with some preparation time.

I had to buy the following:

& # 8211 500 grams of chicken liver

& # 8211 2 tablespoons normal cream (as light or low in fat as possible)

& # 8211 salt, pepper, paprika and dill

I started with the eggplant, which, fortunately, does not harden but boils. So wash, cut smaller or larger pieces and boil in enough water to cover it. I also put some salt in this water to dissolve the molecules. Leave it for only about 10 minutes and then drain the eggplant because it absorbs a lot of water. Although it lasted about an hour, it still retained a lot of water as seen in the picture, but there is already a delicious sauce.

In the meantime, I took my pan, put a little oil on the stove and chopped the onion and pepper. I hardened them for about 5 minutes with a little salt and the sweet paprika.

I washed the livers very well and added them to the pan next to the onions and peppers so that they would perish on each side. So they don't have to be very well made, just to catch some of the taste and juice left by the vegetables. About 5-7 minutes I left it on the stove and then I put them aside and let them cool down a bit, enough not to burn my fingers. Because the livers must also be chopped. This is from the series who doesn't have a robot to buy. I don't have any and there are no purchase plans. So I started to chop them by hand, that is, pieces as small or large as they will come out there.

Finally, mix the boiled or hardened above all together. I also added dill and a little more salt and pepper. I prepared that delicious sauce with eggs, sour cream and about 50 grams of cheese. I put everything in a hyena tray and directly in the oven, over medium heat (170 degrees in my case) for about 45 minutes. After about half an hour I took out and sprinkled the rest of the cheese on top. Everything is ready when this cheese has melted and browned.

Enough low in carbs & # 8211 I think about 70-80 per tray, and you can eat at least 6 servings. That is, we reduce it to 12-15 grams per serving. If possible, allow to cool slightly. If not, they are eaten so directly at the risk of the piece falling apart, but it's not bad, I assure you.


Dietary eggplant zacusca with ripe vegetables & # 8211 without frying, with very little oil

Dietary eggplant zacusca with ripe vegetables & # 8211 without frying, with very little oil. Eggplant zacusca recipe without hardened onion. How is zacusca made with low calories and which is tolerated by those suffering from bile? Baked vegetable zacusca. Zacusca recipes. Eggplant recipes. Recipes with baked peppers.

Dear ones, today I present you my own creation: a dietary recipe for eggplant zacusca. Many people have an iron crisis from hardened or fried onions, from the peel of peppers or from baked eggplants on a hob or grill (with charred peel). Even more people are paying attention to calories and avoiding fatty foods with a lot of oil. Starting from these premises, we designed a recipe for dietary eggplant zacusca to help the above.

The result was extraordinary! A creamy, fine and fragrant zacusca.

About dietary eggplant zacusca without fried onions with baked vegetables with very little oil

It is a different eggplant zacusca from the classic one. You can't replace that bestial aroma of smoke and burns as well as the flavor given by the rather large amount of oil, but you can be satisfied with the idea that you don't taste a lot of calories and that you certainly won't have an iron crisis. All vegetables are baked and sprinkled with very little oil. Some do not have the conditions to bake eggplants and peppers properly (on the stove or grill in the open air) so we address them as well. You probably think that these vegetables could be cooked, but let's not exaggerate! Some eggplants and boiled peppers have no taste and nothing edible can come out of them.

I leave here my mother's eggplant zacusca recipe & # 8211 tested and appreciated by hundreds of thousands of readers & # 8211 see here. It's the classic one with baked eggplants (charred), with baked peppers on the stove, etc. Simply fabulous! I adapted this recipe to develop its dietary version.

It has been scientifically proven that fats are the vectors of flavors because most of them are fat-soluble. Fat-free foods are "sad." We also have some oil in this dietary bag, but about 20% of the amount that is normally put.

You're probably wondering why my zacusca is past. It has also been scientifically proven that eggplant seeds are responsible for triggering iron crises. Diana, co-author of Savori Urbane, is one of the unhappy people from this point of view. Well, she saw a show on Discovery (about 10 years ago) that explained that eggplant seeds are very easily digestible if crushed / processed. Immediately tested the theory with an eggplant salad and & # 8230 success! She, who had iron attacks after each eggplant salad, was able to enjoy this delicious dish very often by simply processing the eggplant with the robot with the knife or the hand blender. See here how it's done this dietary eggplant salad.

From the quantities below it results approx. 1 kg of dietary eggplant zacusca with ripe vegetables. With it you can fill 2 jars of 400 ml (it remains a little and to taste) or 5 jars of 200 ml. You can multiply the ingredients as needed. My advice is to do a "test" portion and see if you like it.


Surprise Recipe - Pickled Watermelons

Among the traditional pickle recipes are those pickled melons that the whole family is looking for in a jar. Below, you can also find out how to prepare them, and you will enjoy their taste throughout the winter.

ingredients

  • 5 kilograms of melons (small, for pickling)
  • 1 glass of salt
  • 1/2 cup sugar
  • 5 liters of water
  • 250 grams of cherry leaves, vines and horseradish

How is it prepared?

Wash the barrel in which the melons are pickled, as well as the melons and leaves used for flavoring. A thicker layer of leaves is placed on the bottom of the barrel, after which the melons are arranged. Add leaves among the melons, and when the whole barrel is filled, put a layer of vine leaves on top.

To prepare the brine, dissolve the salt and sugar in the 5 liters of water and add the composition in the barrel.

Repeat the procedure, maintaining the proportions, until all the watermelons are covered. The barrel is hermetically sealed and left in a cool, dark place for 1-2 months or until ready.

You will notice that when they are pickled, the melons change color and soften. Watermelons with thicker shells may be harder to ripen, so you can eat those with thinner shells for the first time. And in 1-2 months you will be able to eat them with your favorite dishes, together with the whole family.


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


Surprise Recipe - Pickled Watermelons

Among the traditional pickle recipes are those pickles that the whole family is looking for in a jar. Below, you can also find out how to prepare them, and you will enjoy their taste throughout the winter.

ingredients

  • 5 kilograms of melons (small, for pickling)
  • 1 glass of salt
  • 1/2 cup sugar
  • 5 liters of water
  • 250 grams of cherry leaves, vines and horseradish

How is it prepared?

Wash the barrel in which the melons are pickled, as well as the melons and leaves used for flavoring. A thicker layer of leaves is placed on the bottom of the barrel, after which the melons are arranged. Add leaves among the melons, and when the whole barrel is filled, put a layer of vine leaves on top.

To prepare the brine, dissolve the salt and sugar in the 5 liters of water and add the composition in the barrel.

Repeat the procedure, maintaining the proportions, until all the watermelons are covered. The barrel is hermetically sealed and left in a cool, dark place for 1-2 months or until ready.

You will notice that when they are pickled, the melons change color and soften. Watermelons with thicker shells may be harder to ripen, so you can eat those with thinner shells for the first time. And in 1-2 months you will be able to eat them with your favorite dishes, together with the whole family.


The tastiest VEGETABLE DROB / SIMPLE RECIPES

Here that fasting and vegetarian dishes can be unique! Proof, this vegetable drop, a healthy and, last but not least, delicious dish!

It is a food that we can prepare not only in fasts, but at any time, because it is a very successful recipe. You will definitely do this drob several times.

We offer you a recipe for vegetable drob: tasty, filling and healthy.

Ingredients (4 servings):

  • 500 g vegetables (leeks, carrots, cauliflower, peppers) plus 200 g mushrooms,
  • 200 g of wheat grains,
  • 2 cloves of garlic,
  • oil & # 8211 to taste
  • 4 tablespoons margarine,
  • 4-6 white cabbage leaves,
  • salt, pepper & # 8211 to taste

Calories: 210

Preparation time: 65 minutes

Difficulty: simplicity

Method of preparation:

Crush the wheat grains (grind them), wash them in more water and let them soak for 30 minutes in boiling water.

Peel and cut the vegetables into thin slices and fry them in hot oil. Add the mushrooms and garlic, cut into slices and cook for a few more minutes.

When they are ready, take them off the heat and mix them with four tablespoons of margarine and drained wheat. Scald the cabbage leaves.

Photo: Pinterest.com

In a cake pan greased with oil, put the cabbage leaves, leaving the ends to hang out. Pour the composition of vegetables and wheat and cover with hanging cabbage leaves.

Bake for 20 minutes on medium heat (170 degrees C) until nicely browned.


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.

Garlic eggplant recipe:

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 have, instead, 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 sliced ​​garlic, finely chopped tomatoes and juice and simmer for another 10 minutes. Season with salt and bring to the table with parsley.


Eggplant food

A tasty, fragrant and full of fresh vegetables. We offer you an eggplant recipe to try this fall! Healthy and only good to eat at any time of the day, eggplant food is easy to prepare and can be eaten by the whole family!

Eggplant food recipe:

It's eggplant season, so it's the perfect time to make an eggplant dish. Tasty and extremely tasty, eggplant food only needs a few ingredients to form its special taste. Here are the steps you need to follow in your eggplant recipe!

1. Wash and clean the eggplant, cut into suitable slices and leave for about two to three hours in a sieve.
2. Separately, clean the onion, wash and chop the scales. Fry in preheated olive oil until transparent.
3. Meanwhile, drain the eggplant from the toxic juice they have left and put it to harden together with the onion. Season with salt and peppercorns, depending on preference. Add a little boiling water and continue to boil over medium heat. Stir occasionally so that it does not stick.
4. Towards the end, after the vegetables have dropped, add the tomato puree, cook for another 20 minutes and put it in the oven to brown.

Eggplant dish is served garnished with finely chopped and chopped coriander leaves or other fresh spices, depending on preference.


Recipe Low Carb

In fact, I don't know if it's a must, but that's how the recipe was presented to me. And if this is how it was presented to me, this is how I present it further. It's another very good variation of eggplant cooking, quite simple but with some preparation time.

I had to buy the following:

& # 8211 500 grams of chicken liver

& # 8211 2 tablespoons normal cream (as light or low in fat as possible)

& # 8211 salt, pepper, paprika and dill

I started with the eggplant, which, fortunately, does not harden but boils. So wash, cut smaller or larger pieces and boil in enough water to cover it. I also put some salt in this water to dissolve the molecules. Leave it for only about 10 minutes and then drain the eggplant because it absorbs a lot of water. Although it lasted about an hour, it still retained a lot of water as seen in the picture, but there is already a delicious sauce.

In the meantime, I took my pan, put a little oil on the stove and chopped the onion and pepper. I hardened them for about 5 minutes with a little salt and the sweet paprika.

I washed the livers very well and added them to the pan next to the onions and peppers so that they would perish on each side. So they don't have to be very well made, just to catch some of the taste and juice left by the vegetables. About 5-7 minutes I left it on the stove and then I put them aside and let them cool down a bit, enough not to burn my fingers. Because the livers must also be chopped. This is from the series who doesn't have a robot to buy. I don't have any and there are no purchase plans. So I started to chop them by hand, that is, pieces as small or large as they will come out there.

Finally, mix the boiled or hardened above all together. I also added dill and a little more salt and pepper. I prepared that delicious sauce with eggs, sour cream and about 50 grams of cheese. I put everything in a hyena tray and directly in the oven, over medium heat (170 degrees in my case) for about 45 minutes. After about half an hour I took out and sprinkled the rest of the cheese on top. Everything is ready when this cheese has melted and browned.

Enough low in carbs & # 8211 I think about 70-80 per tray, and you can eat at least 6 servings. That is, we reduce it to 12-15 grams per serving. If possible, allow to cool slightly. If not, they are eaten so directly at the risk of the piece falling apart, but it's not bad, I assure you.