The stuffed eggplants
The stuffed eggplants
Ingredients (for 4 portions):
2 big eggplants
400 g of mincemeat
400 g of champignons
1 average bulb
3-4 garlic gloves
300 g are swept away
150 g of semihard cheese
100 g of greens (parsley, fennel)
olive oil for frying
salt, svezhemoloty black pepper to taste
Preparation:
1. To cut eggplants lengthways on 2 halves. Knife to make deep cuts on pulp kres-crosswise (without having affected skin), to powder with salt and to leave for 20-30 minutes. Then to wash out, to wring out a little that excess salt, and with it and bitterness has left.
2. To cut bulb in small cubes and to fry on olive oil till golden color. To add forcemeat and to fry about 20 minutes, kneading lumps. To salt and pepper to taste.
3. To cut mushrooms in small cubes and to fry on olive oil about 5-7 minutes. To salt, pepper.
4. From eggplant spoon to take out pulp. To leave boats, and pulp small to cut and fry on olive oil within 5-7 minutes.
5. In boats layers to lay out: forcemeat, eggplants, mushrooms. From above to strew with grated garlic. To bake at 200 C about 10 minutes. To fill in eggplants with sour cream, to powder with grated cheese and small chopped greens. To bake at 200 C 10 more minutes.
Eggplants in Korean
Eggplants in Korean
Ingredients:
Eggplants — 2 pieces.
Tomatoes — 2 pieces.
Paprika — 2 pieces.
Onions — 1 piece.
Garlic — 6 cloves
Vinegar — 1 tablespoon.
Sugar — 1 h. l.
Pepper — to taste
Oil for frying
Preparation:
1. To clear eggplants of peel, to cut lengthways big segments and it is good to salt.
2. To leave for about 30 minutes.
3. Then it is good to wring out and overroast them in oil.
4. To cut tonenko other vegetables and to mix with fresh eggplants.
5. To add garlic and spices.
6. It is possible to add a little greens of cilantro (who loves).
7. Good advice: that eggplants did not take in themselves a lot of oil — well wring out them before frying.
#салатurecepti
The imam of bayailda, the stuffed eggplants in Turkish
The imam of bayailda, the stuffed eggplants in Turkish
Very tasty cold appetizer – the gentle stewed eggplants filled with spicy mix from tomato, garlic and greens in juicy sauce will decorate any table.
Ingredients:
Eggplants small - 8 pieces.
Tomatoes - 4 pieces.
Onions - 2 pieces.
Garlic - 6 cloves
Parsley - 1 big bunch
Trade wind from tomato - 300 ml
Olive oil - 6 tbsps.
Sugar - 1 tbsp.
Juice of 1 lemon
Salt - to taste
Preparation:
1. To lower tomatoes for minute in boiled water and to rind. Small to chop. To cut half rings onions, to crush garlic and parsley. To warm in deep frying pan with thick bottom 2 tbsps of olive oil and to fry onions to softness on small fire.
2. To add garlic, to prepare 1 more minute. To put tomatoes and parsley, to salt and remove from fire.
3. At eggplants to cut off tails and to remove peel strips. To cut eggplants lengthways, without cutting through and to lay in deep form for roasting.
4. To fill eggplants with mix of onions and tomatoes. For sauce to mix the wiped pulp of tomatoes trade winds, lemon juice, sugar and other olive oil. To fill in eggplants in shape, to cover with foil and to bake at temperature of 200 degrees of 1 hour. To give cold, but I very much had liked them both warm and hot.
Bon appetit!
#закускerecepti
The baked eggplants in Greek
The baked eggplants in Greek
Ingredients:
eggplants - 3 pieces.
onions - 1 piece.
tomatoes - 6 pieces.
garlic - 1 segment
rice - 80 g
tomato juice - 2-3 tbsps.
green onions - 1 bunch
oregano - 3-4 branches
grated cheese - 150 g
salt and sprinkling pepper - to taste
olive oil - to taste
Preparation:
1. Small to cut bulb, garlic, green onions. To cut tomatoes circles. To boil rice to semi-readiness.
2. To cut each eggplant in half, to take pulp from halves, small to cut it and within 5 minutes to fry on olive oil together with onions and garlic. To add rice, tomato juice, leaves of oregano and green onions, to mix stuffing, to salt and pepper to taste.
3. Received mix to stuff eggplants, from above to spread out the cut tomatoes, to strew with grated cheese, to sprinkle olive oil. To put in the oven warmed to 180 degrees for 30 minutes.
Bon appetit!
#закускerecepti
Top of 5 best recipes with mushrooms:
Top of 5 best recipes with mushrooms:
1. Butter mushrooms with sour cream and nutmeg
Ingredients:
Butter mushrooms – 600 grams;
Vegetable oil – 2 tablespoons;
Bulb – 1 piece;
Sour cream – 3 tablespoons;
Nutmeg – 1 teaspoon (ground);
Salt – to taste.
Preparation:
To wash out and clear slippery jacks of forest garbage. To boil them in the boiling water within 20 minutes. To warm vegetable oil on frying pan and to fry on it small chopped onions. Then to add to it mushrooms. To extinguish until from mushrooms all moisture is evaporated. Then to add sour cream and nutmeg, to salt. Carefully to mix everything and to protushit 2 more minutes.
2. Boats from eggplants with mushrooms
Ingredients:
Eggplants – 3 pieces;
Mushrooms (any) – 400 grams;
Onion – 2 pieces;
Paprika – 2 pieces;
Tomatoes – 3 pieces;
Garlic – 3 cloves;
Hard cheese – 100 grams;
Vegetable oil – 1 tablespoon;
Fennel – ? bunches;
Salt – to taste.
Preparation:
It is good to wash out, clean and boil forest mushrooms in the boiling water within 20 minutes. Then, to fry on vegetable oil to the dried state. Eggplants to wash out, cut off tips and to cut in half. To take out pulp. Then to salt eggplants and to leave for 20 minutes to remove bitterness. Then to wash out water, to dry and oil the vegetable. To lay out halves on baking tray and to send to oven for 15 minutes, at temperature of 220 degrees. At this time to fry small cut onions and paprika cut on small cubes on frying pan. To add tomatoes and to protushit 5 more minutes. At the end to add small cut garlic and in 2 minutes to remove from fire. To integrate the prepared vegetables with mushrooms. To fill with the received stuffing boats from eggplants, from above to strew with grated cheese. To bake in oven within 12 minutes.
3. Paste with chanterelles
Ingredients:
Spaghetti – 200 grams;
Breast cut – 150 grams;
Chanterelles – 200 grams;
Cream – 200 grams (fat content of 20%);
Parmesan cheese – 50 grams;
Olive oil – 1 tablespoon;
Basil – to taste;
Salt – to taste.
Preparation:
First of all, it is necessary to boil spaghetti. Afterwards – to cut breast cut with stripes. To boil chanterelles in the added some salt water within 10 minutes, then to fry on olive oil to the dried state. To add to them breast cut, to fry five more minutes. To pour in them in cream. To mix and reduce fire. To wait for solidification of cream. To mix sauce from spaghetti, to add chopped basil. To powder ready-to-eat meal with parmesan and tax to table!
4. Julienne with rabbit and mushrooms
Ingredients:
Rabbit – 300 grams;
Cepes – 300 grams;
Bulb – 1 piece;
Cheese the Mozzarella – 180 grams;
Vegetable oil – 2 tablespoons;
Flour – 1 tablespoon;
Desi – 40 grams;
Cream fat – 100 milliliters;
Salt – to taste
Black sprinkling pepper – to taste.
Preparation:
To boil meat of rabbit within 40 minutes, and then to cool and cut slices. To wash out, clean, cut and to boil cepes within 20 minutes. Bulb to clear and cut half rings. The Mozzarella to grate cheese. On vegetable oil to fry onions till golden color. To add boiled mushrooms and rabbit to onions, to salt, pepper and protushit. On plate to put stewpan on average fire. To pour into it spoon of flour and to fry, continuously stirring slowly. To add desi to flour, continuously to disturb until oil is dissolved, and weight will not turn into lumps. With flour to add cream to oil, to warm up them together continuously stirring slowly until lumps are dissolved. To include oven on 190 degrees. To lay out mix from rabbit and mushrooms in pots. In each pot to pour in sauce. From above to powder with grated cheese and pepper. To bake julienne within 15 minutes. To give hot.
5. Shish kebab from champignons with rosemary
Ingredients:
Champignons – 400 grams;
Sherry – 2 tablespoons;
Garlic – 3 cloves;
Oregano (seasoning) – 2 tablespoons;
Olive oil – 4 tablespoons;
Rosemary (branches) – 4 pieces;
Lemon juice – 1 tablespoon;
Salt – to taste.
Preparation:
To wash out and lay out champignons in big bowl. To add sherry, small cut garlic, olive oil, salt to champignons. To mix and keep waiting half an hour. To wash out branches of rosemary and to clear them of leaflets, having left only tips. We will use them instead of skewers for shish kebabs. To put on champignons rosemary branch. On each branch has to go in on 3 – 4 mushrooms. To bake shish kebab from champignons on grill for 2 – 3 minutes from each party. To spray ready shish kebabs lemon juice and olive oil before tax to table.
Bon appetit!
#горячеarecepti
#закускerecepti
Open-faced pie with eggplants and ricotta
Open-faced pie with eggplants and ricotta
Ingredients:
puff pastry or dough breeze - 1 unitary enterprise.
eggplants - 2 pieces.
ricotta - 200 gr.
egg - 2 pieces.
small polished parmesan (or grana it is given) - 3 tablespoons
Грaна падaно (ital. Grana Padano) — popular hard Italian cheese. Has saline, pungent flavor. Grana it is given reminds parmesan, but, unlike it, it is made not only in the region Emilia-Romagna, but also in other areas of Italy.
tomato paste - 1 tablespoon
onion - 1 piece.
garlic - 1 tooth.
basil leaves
olive oil
salt
ground peperonchino (red bitter pepper)
Preparation:
Eggplants to clear, cut small cube, to pour coarse salt and to leave for 30-40 min. that excess liquid has left and there was bitterness (it can be not done).
To crush garlic and onions.
To fry garlic together with onions on small amount of olive oil till slightly golden color.
To add eggplants (if they have been poured by salt, before addition to wash out their baking plate flowing water and a little to dry paper towel). To fry everything together 5-10 min. on strong fire, stirring slowly.
Then fire to reduce, add tomato paste to eggplants. I instead of it have put the pomidorka of cherry and a few crushed dried tomatoes preserved with basil in olive oil cut in half which are closed by my mother-in-law.
Eggplants to salt, pepper and fry 5-10 more min. In the recipe is written to cover, I did not cover.
To stir up eggs fork (I used 1 egg).
To add ricotta, the crushed basil leaves, it is possible to salt and pepper a little (only do not go too far) too and to mix everything.
When eggplants cool down, to add them to ricotta.
To lay out dough (according to the recipe breeze, at me was puff) in baking dish. If you use puff pastry, to potykat it fork that it was not blown up.
Then to lay out stuffing and to create pie.
From above to powder with cheese.
To bake in previously warmed to the 180th hail. to oven within 30 min.
#выпечкarecepti
#горячеarecepti
Eggplants in Korean
Eggplants in Korean
Ingredients:
- Eggplants — 2 pieces
- Tomatoes — 2 pieces
- Paprika — 2 pieces
- Onions — 1 piece
- Garlic — 6 Zubkov
- Vinegar — 1 tablespoon
- Sugar — 1 h. spoon
- Pepper — to taste
- Oil for frying
Preparation:
To clear eggplants of peel, to cut lengthways big segments and it is good to salt.
To leave for about 30 minutes.
Then it is good to wring out and overroast them in oil.
To cut tonenko other vegetables and to mix with fresh eggplants.
To add garlic and spices.
It is possible to add a little greens of cilantro (who loves).
Good advice: that eggplants did not take in themselves a lot of oil — well wring out them before frying.
#закускerecepti
The baked eggplants
The baked eggplants
Ingredients and preparation:
To cut eggplants lengthways with segments thickness 0,6-0,8sm to salt and leave for about 15 minutes for release of juice. To fry onions till golden color and to leave.
To mix sour cream with mayonnaise in proportion 1:1, to salt, pepper and add some crushed garlic gloves.
To grate cheese on large grater.
Small to cut paprika and to cut tomatoes with thin circles. To cut cilantro greens.
To blot eggplants with paper towel (to clean juice), to smear with the swept-away sauce, to put a little fried onions, paprika, the sauce which again is a little swept away and to strew with greens. To lay out circles of tomatoes, to salt a little and again to lay out a little sauce and to strew with grated cheese.
To bake in the warmed oven about 20 minutes. To readiness!
We prefer to eat them cold! Are perfectly stored couple of days
#горячеarecepti
The stuffed eggplants
The stuffed eggplants
Ingredients for 4 portions:
- 2 big eggplants
- 400 g of mincemeat
- 400 g of champignons
- 1 average bulb
- 3-4 garlic gloves
- 300 g are swept away
- 150 g of semihard cheese
- 100 g of greens (parsley, fennel)
- olive oil for frying
- salt, svezhemoloty black pepper to taste
Preparation:
1. To cut eggplants lengthways on 2 halves. Knife to make deep cuts on pulp kres-crosswise (without having affected skin), to powder with salt and to leave for 20-30 minutes. Then to wash out, to wring out a little that excess salt, and with it and bitterness has left.
2. To cut bulb in small cubes and to fry on olive oil till golden color. To add forcemeat and to fry about 20 minutes, kneading lumps. To salt and pepper to taste.
3. To cut mushrooms in small cubes and to fry on olive oil about 5-7 minutes. To salt, pepper.
4. From eggplant spoon to take out pulp. To leave boats, and pulp small to cut and fry on olive oil within 5-7 minutes.
5. In boats layers to lay out: forcemeat, eggplants, mushrooms. From above to strew with grated garlic. To bake at 200 C about 10 minutes. To fill in eggplants with sour cream, to powder with grated cheese and small chopped greens. To bake at 200 C 10 more minutes.
Category: Recipes
The stuffed tomatoes
The stuffed tomatoes
Ingredients:
- 6-7 averages pomidorok
- 300 g of forcemeat
- 300 g of mushrooms
- 150 g of onions
- 100 g of cheese
- salt
- pepper
- vegetable oil
For ornament:
- green peas
- greens
Preparation:
1. Small to crumble onions.
2. Small to cut mushrooms.
3. On vegetable oil to fry onions till golden color.
4. To add mushrooms, to fry.
5. To add forcemeat, to salt, pepper, fry to readiness (about 15-20 minutes).
6. Tomatoes to wash up, decrown
7. By means of teaspoon to remove pulp.
8. To fill with Pomidorki with forcemeat.
9. To grate cheese on small grater.
10. To strew with Pomidorki with cheese.
11. To decorate with green peas and greens.
Eggplants in Greek
Eggplants in Greek
Ingredients:
Eggplants of 500 g
Olive oil of 60 ml
Wheat flour of 20 g
Onions of green 40 g
Spinach of 40 g
Parsley of 30 g
Salad of green 40 g
Red paprika (paprika) of 1 piece.
Tomatoes red 150 g
Tsp salt ?.
The black pepper ground ? tsps.
Garlic of segment of 2 pieces.
Mayonnaise of 80 g
Fennel of 10 g
Eggplant to clear and cut circles 1 cm thick.
To coat with breadcrumbs the cut eggplants in flour, to fry on oil.
The fried eggplants to set aside and prepare stuffing.
Stuffing:
Small to cut green onions, spinach, salad, pepper, parsley greens. To cut in cubes tomatoes.
To fry green onions on oil, to add spinach, salad, pepper, parsley greens, tomatoes. Vegetable mix slightly to fry, salt, pepper.
To mix mayonnaise with the crushed garlic and to smear the prepared eggplants. From above the smeared eggplants to lay out vegetable stuffing.
To give snack cooled, previously having strewed with chopped greens.
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