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Eggplant with tomato sauce


It is a lighter version of breaded eggplant, with less oil and a delicious tomato sauce.

  • 4 matching eggplants
  • 2 kg well ripened tomatoes
  • 200 ml of sunflower oil
  • salt and pepper to taste
  • 2 heads of garlic
  • 1 link green celery
  • sprigs of dried thyme

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggplant with tomato sauce:

Peel a squash, grate it and cut it into 1 cm thick slices. Wash well with cold water and then drain in a strainer. After they have drained, add a little salt and fry them on a grill pan (they can also be fried, but I wanted to avoid the excess oil). Keep on a plate until the sauce is done. For the sauce, choose healthy and well-cooked tomatoes. Wash with cold water, cut into pieces and pass through the robot. Put the oil together in a saucepan to simmer until the oil rises to the top. Season with salt and pepper, add freshly chopped green celery and turn off the heat. Peel a squash, grate it and slice it. Now we start to put the ingredients in the sterilized jars beforehand. Put a few slices of ripe eggplant, garlic slices and a few tablespoons of hot sauce. Continue like this until all the jars are full. The last layer should be tomato sauce. Put a sprig of thyme in each jar and screw on the lids of the jars. Put the jars in the stove tray and put them in the medium hot oven for 10 minutes. Turn off the heat and leave to cool in the oven until the next day. Keep it in the pantry. They can be used as a garnish for steaks or eaten as such.

Good appetite!



Eggplant with tomato sauce in the oven

ingredients: two eggplants,, salt, 1 1/2 cup breadcrumbs, 1 tablespoon Italian spices, two eggs, oil, 500 g chopped tomatoes, in its own juice, two cups mozzarella cheese, 2/3 cup grated Parmesan cheese, chopped basil.
Method of preparation
The eggplants, cut into thick slices, are salted and left to drain for about an hour. Drained from the bitter juice, they are washed well to remove the salt, then dried in a paper towel. Then prepare a heat-resistant tray, which is greased with grease.

The breadcrumbs and a little salt are mixed with Italian spices. In another bowl, beat the eggs, in which each slice is dipped, then put in breadcrumbs and place in the pan and put in the oven. When they are half cooked, turn them over, leave them to brown, then take them out on a plate. In another tray, then pour half a cup of tomato sauce, over which half of the eggplant slices are arranged in a layer. Pour tomato juice over them again, then sprinkle a cup of mozzarella, a third of the amount of parmesan and basil, and the procedure is repeated. Bake for 15-20 minutes until the cheese begins to brown. Then sprinkle the rest of the basil and serve immediately. http://www.gimmesomeoven.com/

Crushed plum cake

For the dough: 200 ml milk, 40 g fresh yeast, 100 g sugar, 500 g flour, 150 g butter, 5 egg yolks, 2 eggs, 50 g fat cream, 2 tablespoons rum, a little salt.

For the filling: 500 g plums, rum essence.

For the crumbly dough: 50 g sugar, 70 g flour, a pinch of salt, 50 g butter.

Method of preparation

Dissolve the yeast in lukewarm milk, a little flour, a teaspoon of sugar and leave to rise. Mix the butter with the sugar and add, in turn, your favorite eggs and flavors. The raised yeast mixes well with the flour and other ingredients. Knead everything well until you get an elastic dough. Cover the dough with a towel and leave to rise. Meanwhile, wash the plums, remove the seeds and cut into slices. The raised dough is dipped in a greased tray lined with baking paper. Put the plum slices on top and leave to rise for another half an hour.

The ingredients for the crumbly dough are mixed well in a bowl until a crumbly crust is obtained. It is either grated on a grater or broken into pieces and sprinkled over the plums in the pan. The cake is then put in the oven, over medium heat, until it starts to brown. Then the fire is reduced to a minimum, and after it is extinguished, the cake is left in the oven for another 10-15 minutes. Cut after cooling.

clickpoftabuna.ro

Coffee filter utilities

Apparently, at first, the coffee filter was just a trivial piece of blotch. Over time, however, the paper has improved, and the coffee filter can be used for other useful activities in the household. Here are some of them:

The windows are polished

Being slightly rough, the coffee filter paper absorbs grease very well, being useful for wiping and polishing windows. It can also be used to polish mirrors, stainless steel cutlery, silverware, or to clean other shiny kitchen items.

In the microwave

A small bowl of food, placed in the microwave, can be covered with a coffee filter to match. In this way, the walls of the oven are protected.

Decant the wine

In order to be fresh and fragrant, the wine can also be decanted with the help of a coffee filter. Or, if the glass stopper has broken, the coffee filter is very useful.

The sandwich or ice cream can be put in a coffee maker, especially when it comes to children. So they will not stain their clothes and their hands will remain clean.

For flowers

When planting a flower in a pot, it is good to put first, a piece of filter on the bottom of the pot, then fine gravel and earth. Because, the filter prevents the earth from coming out of the pot and, at the same time, allows the water to drain into the plate.

Corn popcorn

They can also be served in coffee filters. First of all, I think that they will absorb the excess fat and the hands stay clean and, secondly, because they are easy to handle and are disposable.


2 medium-sized eggplants
150 ml of extra virgin olive oil
150 ml tomato sauce
1 tablespoon tomato paste
100 gr parmesan race
2 cloves of garlic
a quarter bunch of parsley
salt

Difficulty: easy & middot Preparation time: 25 minutes & middot Nr. servings: 2

Cut the eggplant into 1.5 cm thick slices. Pour oil into a large saucepan and fry the eggplant slices on each side for about three minutes, until lightly browned. Keep in mind that the eggplants must be baked in several slices, without squeezing them into the pan, adding a quarter of the amount of oil each time. When the slices are browned, you can put them in a bowl.
Drain the remaining oil from the pan, add the crushed garlic and cook for a minute. Stir in the tomato sauce and paste and half of the chopped parsley.
Now put the eggplant slices back in the pan, sprinkle salt on them and pour 200 milliliters of water, then gently stir the pan so that the sauce penetrates the eggplant well. Pour the sauce with a spoon on top and let them boil on the right heat for 10 minutes, without stirring the pan, so as not to break the eggplant - it is enough to shake it horizontally. At the end, as the oil rises above the tomato sauce, you can turn off the heat and let the pan cool, then sprinkle with the grated Parmesan cheese and the remaining parsley.


Eggplant with tomato sauce (recipe for vegetarians)

If these days we posted more recipes for those who eat meat, dairy products and eggs, today we suggest a recipe dedicated to vegetarians. Even if you do not eat vegan food, you can still try to prepare eggplant with tomato sauce. You may find that you, or the whole family, like it.

Necessary ingredients:

1 kilogram of tomatoes
an onion
330 milliliters of oil
3 cloves of garlic
ground white pepper
salt
sugar
700 grams of eggplant
a bunch of basil
3 large lengths of breadcrumbs
3 tablespoons of sheep's milk (those who do not eat dairy, you can try tofu)
150 grams of cheese (for those who consume dairy products).

Method of preparation:

It's a slightly harder recipe to prepare, but it's worth every minute spent in the kitchen.

Take the tomatoes and cut them, scald them, and then peel them. Cut the core into cubes, soup that the stalks and seeds have been removed. Two cloves of garlic together with the onion are crushed or grated, and the third clove of garlic is crushed.

Pour 250 milliliters of oil into a pot, in which the tomatoes, onions and crushed garlic will be prepared. Leave to fry under the lid, after seasoning with salt, pepper and onion. Leave on the fire for about 30 minutes.

Let's move on to slicing eggplant. They are cut lengthwise into slices of half a centimeter each.

In another pot, fry the breadcrumbs in a tablespoon of hot oil, then leave to cool for a few minutes. Telemeau and garlic are added to the almost cold breadcrumbs, together with 2 tablespoons of oil. Then everything is salted and peppered.

The cheese is sliced ​​very thin, then the vegetable paste is spread on eggplant slices. Place mozzarella slices, or tofu slices, on top of the pasta, if you are not eating cheese. The eggplants are rolled and fixed with toothpicks.

How to serve:

Heat the remaining oil and fry the eggplant until crispy. A little pepper can be sprinkled over the rolls. Serve with tomato sauce.


Eggplant rolls. Seasonal recipe

This recipe for eggplant rolls with cheese will help you if you are not inspired for lunch or dinner. You will get a delicious and filling dish. Two eggplant rolls with cheese make up a complete portion.

Ingredients

  • 2 large eggplants (about 450 g - 600 g each), cleaned and cut lengthwise into 4 thin slices
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 cup ricotta cheese
  • 2 tablespoons fresh, chopped parsley
  • 3/4 teaspoon dried oregano
  • 280 g of tomato sauce with basil
  • mozzarella cheese to taste
  • 2 tablespoons grated Parmesan cheese.

Method of preparation

  • Place the grill in the oven 12 cm away from the flame.
  • Preheat the oven.
  • Place an aluminum foil in a baking tray and spray a little oil.
  • Arrange the eggplant slices on the large baking tray. In the oven, bake the eggplant, without turning the slices, until they turn golden brown, about 6 minutes. Take them out of the oven and let them cool.
  • Grease a bowl or pan with a little oil so that it does not stick.
  • In a large skillet, heat the oil and add the onion and garlic. Stir, stirring occasionally, about 5 minutes.
  • In a medium bowl, mix the ricotta cheese, parsley and oregano. Incorporate the onion mixture into the cheese.
  • Spread a few teaspoons of the ricotta cheese mixture on the "paler" side of each eggplant slice.
  • Stretch well to cover the slice. Roll each slice of eggplant to cover the filling. Put the eggplant rolls in the pre-prepared baking tray.
  • Pour the tomato and basil sauce over the eggplant rolls with a spoon. Top with grated cheese and grated Parmesan cheese.
  • Bake the eggplant rolls with cheese until you see that the vegetables have baked and turned brown, and the sauce sizzles a little, about 30 minutes. Ready!

RECIPE // Eggplant with parmesan in tomato sauce

source: eva.ro

Eggplants return this season with a multitude of variants in which you can enjoy them. Try this simple recipe with a delicious tomato sauce!

ingredients:

2 medium-sized eggplants
150 ml of extra virgin olive oil
150 ml tomato sauce
1 tablespoon tomato paste
100 gr parmesan race
2 cloves of garlic
a quarter bunch of parsley
salt

Method of preparation:

Cut the eggplant into 1.5 cm thick slices. Pour oil into a large saucepan and fry the eggplant slices on each side for about three minutes, until lightly browned.

Keep in mind that the eggplants should be baked in several slices, without crowding them in the pan, each time adding a quarter of the amount of oil. When the slices are browned, you can put them in a bowl.

Drain the remaining oil in the pan, put the crushed garlic and cook for a minute. Pour in the tomato sauce and paste and half the chopped parsley.

Now put the eggplant slices back in the pan, sprinkle salt over them and pour 200 milliliters of water, then gently stir the pan so that the sauce penetrates the eggplant well. Pour the sauce with a spoon on top and cook them on the right heat for 10 minutes, without stirring in the pan, so as not to crush the eggplant - just shake it horizontally.

Finally, when the oil rises above the tomato sauce, you can turn off the heat and let the pan cool, then sprinkle with the grated Parmesan and the remaining parsley.


2 tablespoons olive oil
1 onion, chopped
2 cloves garlic, finely chop
1 large eggplant (about 500 g), cut into 2 cm cubes
800 g canned tomatoes, chopped
2 teaspoons powdered sugar
60 g green olives, pitted
65 g capers, drained
2 tablespoons chopped green parsley
400 g penne or other type of pasta
2 tablespoons grated Parmesan cheese
salt
pepper

Heat the oil in a pan over medium heat. Add the onion and garlic and sauté, stirring lightly, for 5 minutes, until golden brown. Bring the flame higher, add the eggplant cubes and fry it, stirring, for 2-3 minutes. Then add the tomatoes, sugar and salt and pepper to taste. Bring to the boil, then simmer for 15 minutes, until the eggplant is penetrated and the sauce thickens. Add the olives, capers and chopped parsley. Meanwhile, boil the pasta according to the instructions on the package. Drain them well, mix them with the sauce and serve them with grated Parmesan cheese.


Rifles with eggplant and tomato sauce

Do you need to cook something fast and maybe without meat? Try rifles with eggplant and tomato sauce. Those at the table will ask for another portion.
A recipe suitable for lunch or dinner. I saw something similar in Jamie Oliver and I tried. I've been repeating the recipe ever since.


Eggplant possibly parmesan

First, the recipe. At the Mediterranean base, in itself just extraordinarily good on a summer day.
You will need: 3 eggplants, a small stick or two balls of mozzarella, a bowl of grated matured cheese, ideally parmesan, pecorino that looks somewhat and is more accessible or even harsher cheese, 300 ml tomato puree, 2- 3 cloves of garlic, a handful of basil leaves.


Put 2 tablespoons of olive oil, garlic and 4 finely chopped basil leaves in a pan. Allow them to simmer for 3 minutes over medium heat. Add the tomato puree and simmer together for 10 minutes, not forgetting to season lightly with salt, pepper and a teaspoon of sugar.


Peel a squash, grate it and slice it. Salt them and let them drain for at least 10 minutes. Dab them with a napkin and fry them in a drop of oil on each side until they turn brown. Remove them from the wipes to remove excess oil.


In an oven dish no longer than 40 cm long, a Jena pot is ideal, start the construction of the small building. Spread a layer of tomato sauce on the base. Place the eggplant slices so that they cover the entire surface, season with salt and pepper. On top, slices of mozzarella, grated Parmesan cheese and basil leaves, again tomato sauce and so on until you get at least 3 layers of eggplant. The last layer should be mozzarella.

Bake for 30 minutes at 200 degrees Celsius.
Serve with a very good bread.


***
I believe that, beyond the obvious and undeniable need for the preservation of traditional recipes, in an open-ended society, it is also important to know, at least broadly, the cuisines of other nations. The majority Romanian consumer is, indeed, like the French, Italian, Spanish and of any other ethnicity, traditionalist. He will naturally consume at the daily table what was put on the table from his childhood, and he does well. The human organism is, and this truth no longer has an empirical character, adapted even from the point of view of food, to the space in which it has developed. Moreover, some research shows that this conditioning is not only national or paideumale, ie dependent on relief conditions, but even local, the consumption of foods exposed to the same common environment with the human element being more beneficial to good digestion and health. Obviously, this equation does not include pollution.
However, culturally speaking, it is pleasant and interesting to know a number of dishes from our immediate horizon, not only to intuit features of that civilization, but especially to vary, within the limits and edge of their own taste, the pleasant moment. of the table.
Beyond absolutely specific products, the kitchens of European countries resemble in the case of similar environmental conditions, the seaside countries having similar dishes to the identity, the mountainous areas sharing at distances of thousands of kilometers the pleasure of smoked meats and a little fat, and vegetable-friendly plains offering the same good oil mixture with vegetables, cheese and poultry.
The space of such an article does not allow the development of these ideas, but it wants an extremely small final argument and invitation to cook an incredibly fragrant, simple and friendly dish, originally from southern Italy, but so peasant that it is incapable. of chauvinistic speculations.


2 eggplants
150 ml tomato sauce
1 tablespoon tomato paste
1/4 bunch of parsley
150 ml of extra virgin olive oil
2 cloves of garlic
salt

Difficulty: easy & middot Preparation time: 30 minutes & middot Nr. servings: 4

Cut the eggplant into medium-thick slices and fry in oil on each side for about three minutes, until lightly browned. Eggplants should be baked in several slices, without being crowded, adding a little oil to each turn. The fried eggplants are placed in a bowl.
Add the crushed garlic and cook for a minute, then add the sauce, tomato paste and half of the chopped parsley. Then place the eggplant in a saucepan, sprinkle salt on top and pour 200 milliliters of water, shake the saucepan to better place the slices in the sauce. Take the sauce with a spoon and pour it over the eggplant.
Let it boil on the right heat for 10-15 minutes, without stirring the pan - just shake it from the pan so that the eggplant does not break. After you turn off the heat, sprinkle the rest of the parsley over them.


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