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Eggplant pizzas

Eggplant pizzas


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We wash the eggplant and wipe it with a napkin. We remove the tail, then cut it into round slices, but not very thick. Grease a tray with a little oil and put baking paper. Place the eggplant slices in the pan. Sprinkle them with oil, then season with salt and pepper. We wash the tomatoes, remove the spine and cut them into cubes. With a teaspoon we place them over the eggplant. We clean the garlic, grind it and spread it on top. Place a slice of cheese on top of the tomatoes, then add a little basil.

Put the tray in the hot oven until the cheese melts and the eggplant slices soften a little. We take them out and leave them to cool a bit.

Good appetite!


Romanian eggplant tapas

When we talk about eggplant, we immediately think of eggplant salad on bread. I suggest you try together another approach to the classic eggplant recipe. It is easy to prepare, with ingredients at hand anyway.

We start with the following ingredients:

  • 2 medium eggplants
  • 2 red onions
  • plain butter or greens
  • cream for cooking
  • hot Chilli
  • salt
  • pepper
  • a bunch of parsley
  • fresh bread

Step 1

I washed the eggplants and cut them into cubes. Then I put the butter in a pan to melt. Either we use plain butter, or we make butter with greens. It's simple, just mix fresh butter with garlic and whatever greens you want (rosemary, thyme, basil, parsley, tarragon). After the butter melted, I added the chopped red onion and let it simmer.

Step 2

I added the diced eggplant and put the lid on to simmer. I haven't forgotten about salt and pepper. When the aubergines were done, I added the cooking cream and the spicy paprika and mixed well.

Step 3

I chopped the parsley and put it over the eggplant, then I took it off the heat. Then I cut a few slices of fresh bread and fit the eggplant on the plate. I admit, I ate while they were hot, but I liked the cold more.


Romanian eggplant tapas

When we talk about eggplant, we immediately think of eggplant salad on bread. I suggest you try together another approach to the classic eggplant recipe. It is easy to prepare, with ingredients at hand anyway.

We start with the following ingredients:

  • 2 medium eggplants
  • 2 red onions
  • plain butter or greens
  • cream for cooking
  • hot Chilli
  • salt
  • pepper
  • a bunch of parsley
  • fresh bread

Step 1

I washed the eggplants and cut them into cubes. Then I put the butter in a pan to melt. Either we use plain butter, or we make butter with greens. It's simple, just mix fresh butter with garlic and whatever greens you want (rosemary, thyme, basil, parsley, tarragon). After the butter melted, I added the chopped red onion and let it simmer.

Step 2

I added the diced eggplant and put the lid on to simmer. I haven't forgotten about salt and pepper. When the aubergines were done, I added the cooking cream and the spicy paprika and mixed well.

Step 3

I chopped the parsley and put it over the eggplant, then I took it off the heat. Then I cut a few slices of fresh bread and fit the eggplant on the plate. I admit, I ate while they were hot, but I liked the cold more.


How do we prepare the eggplant salad recipe?

I invite you to see the video recipe step by step or to read below the written recipe for eggplant salad.

We will use a wooden or plastic cutter to finely chop the eggplant.

The finer the eggplant is cut, the finer the salad will be.

Chop horizontally, then vertically, then gather and turn the eggplant and chop again.

Put the chopped eggplant in a container, add twice as much salt as you take with 4 fingers and mix very well.

Add oil little by little, while stirring, like mayonnaise. This is simple eggplant salad.

We can add onions or 2-3 tablespoons of yogurt, 2-3 tablespoons of mayonnaise, as desired.

Eggplant salad is ready. & # 128578

Now let me see you: I challenge you to try the recipe and come back with pictures and comments.

I am always here, just a click away and I answer questions with great joy. We cook simple and tasty goodies together.

Let's make simple Romanian cuisine known everywhere, as our mothers and grandmothers cooked!

The recipe was also tried by readers of the blog Pofta Buna!, you can see the results below:


Eggplant salad

Wash the eggplant and wipe with a towel. Place a grill over the flame. Place 2-3 eggplants so that it stays above the fire. Bake the eggplants for 20-25 minutes, rotating them on all sides.

Remove the eggplant from the heat and place in a container with a lid. The condensate will soften the eggplant and help the eggplant peel more easily. Leave the eggplant covered for 20 minutes.

Put an eggplant on a chopper. Cut the tail and then along the eggplant.
With a wooden or plastic spoon, lightly grate the pulp. (it is advisable not to use metal tools because they will oxidize the eggplant and it will blacken).

Place the cleaned pulp on an inclined shredder to ensure drainage. Allow to drain for at least 6 hours.

Chop the eggplant with a plastic or wooden knife until they become fine in the form of a paste.

In a bowl, place the chopped eggplant and season with salt. Add sunflower oil in small portions until the eggplant reaches a pleasant consistency. Tastes. Mix the oil well with the eggplant. You can use the mixer for faster mixing.

When the eggplants lighten in color, it means they are ready. Finely chop half an onion and add to the eggplant salad (optional).

You can also add finely chopped red onions as a decoration. Serve with toast.

Recipe video EGGPLANT SALAD lower:


Eggplant salad

Wash the eggplant and wipe with a towel. Place a grill over the flame. Place 2-3 eggplants so that it stays above the fire. Bake the eggplants for 20-25 minutes, rotating them on all sides.

Remove the eggplant from the heat and place in a container with a lid. The condensate will soften the eggplant and help the eggplant peel more easily. Leave the eggplant covered for 20 minutes.

Put an eggplant on a chopper. Cut the tail and then along the eggplant.
With a wooden or plastic spoon, lightly grate the pulp. (it is advisable not to use metal tools because they will oxidize the eggplant and it will blacken).

Place the cleaned pulp on an inclined shredder to ensure drainage. Allow to drain for at least 6 hours.

Chop the eggplant with a plastic or wooden knife until they become fine in the form of a paste.

In a bowl, place the chopped eggplant and season with salt. Add sunflower oil in small portions until the eggplant reaches a pleasant consistency. Tastes. Mix the oil well with the eggplant. You can use the mixer for faster mixing.

When the eggplants lighten in color, it means they are ready. Finely chop half an onion and add to the eggplant salad (optional).

You can also add finely chopped red onions as a decoration. Serve with toast.

Recipe video EGGPLANT SALAD lower:


How to prepare eggplant salad

Eggplants can be baked or grilled.

Place the eggplant on a baking sheet, make a few holes in them with a fork, this being a very important step. If these holes are not made, the risk of exploding in the oven is greater. They should be cooked very well for about 45 minutes, turning every 15 minutes. Once baked, they must be allowed to cool completely.

Once cooled, they can be cleaned. If they are ripe enough, the peel should come off easily. It is important to remove all dark skin. Subsequently, transfer to a strainer over a bowl and let it drain for about 20 minutes, so that the salad is not full of water.

In order for the final product not to be bitter, we must take into account the tool with which we chop the eggplant. The secret is to use a plastic or wooden knife so that they do not oxidize.

Many housewives choose to put the eggplant in a food processor, adding onion, salt and oil until smooth. Others, chop the eggplant by hand and mix them with the other ingredients using a wooden spoon until smooth, again avoiding oxidation and the risk of being a bitter salad. Leave to cool for 30 minutes before serving.


Eggplant salad ingredient

  • 2 large eggplants, with a shiny skin and a slightly fluffy consistency (I think eggplants are the only vegetable that should not be hard when we buy it)
  • 1/2 small onion
  • 50-60 ml. of oil
  • salt, lemon juice to taste
  • optional: 1 teaspoon mustard, 1 raw egg yolk

Eggplant salad preparation

In short, about the ones used

The ingredients I wrote above are enough for a salad to eat 4 people well, at one meal. If you want to stay in the fridge for the next day, double or even triple the ingredients.

As for me, I prefer natural eggplant salad, no mayonnaise, no egg, only ripe eggplant, salt, oil and lemon juice, as I showed in the recipe here. As my daughter prefers this, I prepare it for her as I will show in the following.

Although I prefer olive oil to all other oils, I like it so much that sometimes I eat it with bread, for This one eggplant salad seems to me to have too strong a taste, putting it in the shade of eggplant. So I prefer to use sunflower or rapeseed oil.

Baking and cleaning eggplants

And now: the first step in preparing the salad is baking the eggplant. Preferably, the eggplant is baked by contact with a hot surface & # 8211 on the grill, on the disk, in the embers, etc. & # 8211 or even the flame, until their shell carbonizes and the core becomes very soft. If you have no way to bake them like this, choose another method of baking eggplant from those described here. Be careful to pierce the shell with a fork, allowing steam and liquid to drain, otherwise the eggplant may explode, causing accidents.

As the eggplants are well cooked, they are removed from the grill (hob, embers, etc.) and placed in a sieve placed above a collection vessel, in which they will drain some of the bitter liquid they contain ( picture 1).

Eggplants peel well, removing any burns. Use either non-metallic or stainless steel tools, but be 100% sure that they are made of stainless steel, otherwise the eggplant will turn black and we do not like the black eggplant salad. I prefer to dig out the core of the ripe eggplant with the help of a spoon. The core is placed in a plastic sieve, allowing the liquid to drain well.

Also with a non-metallic tool, chop the eggplant very well. I use a ceramic knife, I used to have a kind of wooden stapler, but I lost it somewhere. (picture 2). Some people give eggplant to the food processor, but it seems to me that they have no texture if I do so.

Preparing the salad

The chopped eggplants are placed in a bowl and from this moment the story can follow two different paths:

1. For eggplant salad with mayonnaise, add finely chopped onion and 2-3 tablespoons of mayonnaise over the chopped eggplant, mix and match the taste with salt and lemon juice to taste.

2. And now the eggplant salad & # 8230 of the park would be with mayonnaise! In fact, it really is, only it is not prepared separately. Add onion, 1 drop of salt, mustard and egg yolk over the chopped eggplant in the bowl (picture 3). Pour the oil into a thin wire while mixing with a wooden spoon in one direction (picture 4). Finally, the salad can be seasoned with a little lemon juice. It will have the taste and consistency of an eggplant salad with mayonnaise, only it does not contain as much oil (picture 5).

This simple eggplant salad is very good and tasty. I don't know why, after an hour or two in the fridge, it seems even tastier. Great appetite!


Four simplest eggplant recipes for quick and delicious snacks

Eggplants can be prepared in many ways, not just as a salad, so we made a top four simplest eggplant recipes for quick and delicious snacks.

Four simplest eggplant recipes for quick and delicious snacks

Here are the top four simplest eggplant recipes for quick and delicious snacks:

1. Grilled eggplant recipe with green parsley and garlic sauce

  • 2-3 large eggplants
  • coarse salt
  • Green parsley sauce with garlic:
  • 3-4 large cloves of garlic
  • 1 bunch of parsley
  • 4-5 tablespoons olive oil
  • A little lemon juice
  • Salt to taste

Grilled eggplant recipe with green parsley and garlic sauce - MMod of preparation

eggplant with parsley sauce

Wash the eggplant, cut into rounds and sprinkle with coarse salt.

Leave to rest for 30 minutes to remove from the bitter juice, then dab with absorbent paper towels.

While the eggplant is resting, prepare the parsley sauce with garlic,

Peel the garlic, grind with salt and rub with a little olive oil.

Wash the parsley, finely chop and add over the garlic.

Homogenize and season with lemon juice and salt to taste.

The eggplant slices are browned on the grill or grill on both sides and greased until they are warm with the green parsley sauce with garlic.

Allow to cool for a few minutes to intertwine the flavors and serve.

2. Grilled eggplant recipe with tomato and parmesan sauce

  • 2-3 large eggplants
  • coarse salt
  • For the sauce:
  • 2-3 cloves of garlic
  • 4-5 well-ripened tomatoes, or 4-5 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1-2 tablespoons of water
  • Salt and pepper
  • Oregano and basil
  • Parmesan race

Grilled eggplant recipe with tomato and parmesan sauce - Preparation

eggplant with tomato sauce and parmesan

Wash the eggplant, cut the slices and sprinkle coarse salt on them

Leave to rest for 20-30 minutes to remove from the bitter juice, then dab with absorbent paper towels.

Meanwhile, prepare the tomato sauce.

Peel a squash, grate it and boil it with a little olive oil and a little water.

Peel the garlic, grate it and add it to the tomato sauce as it begins to reduce. Add oregano and basil and a pinch of salt.

Grate the eggplant slices and grease with the tomato sauce, sprinkle with Parmesan and serve hot.

3. Recipe Pizzas with eggplant and chorizo

  • 2 large eggplants
  • 150 g mozzarella
  • 100 g chorizo
  • 200 g ketchup
  • 50-60 ml of olive oil
  • dried oregano
  • fresh basil

Recipe Pizzas with eggplant and chorizo ​​- Preparation

Wash the eggplant, cut the slices and sprinkle coarse salt on them

Leave to rest for 20-30 minutes to remove from the bitter juice, then dab with absorbent paper towels.

Line the baking tray with baking paper, place the eggplant slices in the pan and sprinkle with olive oil. Grease with ketchup, add chorizo ​​slices and mozzarella and sprinkle oregano and basil over them

Bake at 200 degrees for 10-15 minutes

4. The recipe Baked eggplant with tomatoes and mozzarella

  • 2 eggplants
  • 5-6 tomatoes
  • 200 gr mozzarella
  • olive oil
  • basil leaves
  • salt and pepper
  • oregano
  • 2-3 cloves of garlic

Recipe Baked eggplant with tomatoes and mozzarella - Preparation

Baked eggplant with tomatoes and mozzarella

Turn the oven to 200 degrees

Wash the eggplant and slice the slices.

Sprinkle the eggplant slices with salt and leave to rest for 10 minutes to remove from the bitter juice. Then dab with absorbent paper towels and place in a tray on baking paper.

Sprinkle with olive oil and place among eggplant slices, tomato slices, mozzarella slices, basil leaves and garlic slices. Sprinkle with pepper, salt and oregano and bake for 15 minutes at 200 degrees.


Four simplest eggplant recipes for quick and delicious snacks

Eggplants can be prepared in many ways, not just as a salad, so we made a top four simplest eggplant recipes for quick and delicious snacks.

Four simplest eggplant recipes for quick and delicious snacks

Here are the top four simplest eggplant recipes for quick and delicious snacks:

1. Grilled eggplant recipe with green parsley and garlic sauce

  • 2-3 large eggplants
  • coarse salt
  • Green parsley sauce with garlic:
  • 3-4 large cloves of garlic
  • 1 bunch of parsley
  • 4-5 tablespoons olive oil
  • A little lemon juice
  • Salt to taste

Grilled eggplant recipe with green parsley and garlic sauce - MMod of preparation

eggplant with parsley sauce

Wash the eggplant, cut into rounds and sprinkle with coarse salt.

Leave to rest for 30 minutes to remove from the bitter juice, then dab with absorbent paper towels.

While the eggplant is resting, prepare the parsley sauce with garlic,

Peel the garlic, grind with salt and rub with a little olive oil.

Wash the parsley, finely chop and add over the garlic.

Homogenize and season with lemon juice and salt to taste.

The eggplant slices are browned on the grill or grill, on both sides and greased until they are warm with the green parsley sauce with garlic.

Allow to cool for a few minutes to intertwine the flavors and serve.

2. Grilled eggplant recipe with tomato and parmesan sauce

  • 2-3 large eggplants
  • coarse salt
  • For the sauce:
  • 2-3 cloves of garlic
  • 4-5 well-ripened tomatoes, or 4-5 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1-2 tablespoons of water
  • Salt and pepper
  • Oregano and basil
  • Parmesan race

Grilled eggplant recipe with tomato and parmesan sauce - Preparation

eggplant with tomato sauce and parmesan

Wash the eggplant, cut the slices and sprinkle coarse salt on them

Leave to rest for 20-30 minutes to remove from the bitter juice, then dab with absorbent paper towels.

Meanwhile, prepare the tomato sauce.

Peel a squash, grate it and boil it with a little olive oil and a little water.

Peel the garlic, grate it and add it to the tomato sauce as it begins to reduce. Add oregano and basil and a pinch of salt.

Grate the eggplant slices and grease with the tomato sauce, sprinkle with Parmesan and serve hot.

3. Recipe Pizzas with eggplant and chorizo

  • 2 large eggplants
  • 150 g mozzarella
  • 100 g chorizo
  • 200 g ketchup
  • 50-60 ml of olive oil
  • dried oregano
  • fresh basil

Recipe Pizzas with eggplant and chorizo ​​- Preparation

Wash the eggplant, cut the slices and sprinkle coarse salt on them

Leave to rest for 20-30 minutes to remove from the bitter juice, then dab with absorbent paper towels.

Line the baking tray with baking paper, place the eggplant slices in the pan and sprinkle with olive oil. Grease with ketchup, add chorizo ​​slices and mozzarella and sprinkle oregano and basil over them

Bake at 200 degrees for 10-15 minutes

4. The recipe Baked eggplant with tomatoes and mozzarella

  • 2 eggplants
  • 5-6 tomatoes
  • 200 gr mozzarella
  • olive oil
  • basil leaves
  • salt and pepper
  • oregano
  • 2-3 cloves of garlic

Recipe Baked eggplant with tomatoes and mozzarella - Preparation

Baked eggplant with tomatoes and mozzarella

Turn the oven to 200 degrees

Wash the eggplant and slice the slices.

Sprinkle the eggplant slices with salt and leave to rest for 10 minutes to remove from the bitter juice. Then dab with absorbent paper towels and place in a tray on baking paper.

Sprinkle with olive oil and place among eggplant slices, tomato slices, mozzarella slices, basil leaves and garlic slices. Sprinkle with pepper, salt and oregano and bake for 15 minutes at 200 degrees.


Pizzas on eggplant and pumpkin slices, a perfect snack for any meal of the day!

Very simple and tasty these Pizzas on eggplant and pumpkin slices, especially in high season of those vegetables!

Pizzas on eggplant and pumpkin slices

Very simple and tasty these Pizzas on eggplant and pumpkin slices, especially in the high season of the respective vegetables!

Ingredients for Pizzas on eggplant and pumpkin slices

  • 1 average average
  • 1 zucchini
  • 3-4 c & acircrnați smoked
  • slices of raw-dried salami
  • 2-3 tomatoes
  • 200 g mozzarella
  • basil leaves
  • salt
  • pepper
  • ketchup, for serving
  • a little olive oil to grease the tray

Preparation Pizzas on eggplant and pumpkin slices

We wash well v & acircnăta and zucchini, we cut & icircn the 5-6 mm thick rounds and sprinkle salt over them.
Let them soak for 7-8 minutes in their juice, then dab them with absorbent paper towels and repeat the procedure by turning them on the other side.
Meanwhile, slice the topping ingredients.
Mozzarella we put it on the large grater, and we rinse the basil leaves and let them drain.
Grease a non-stick pan with very little olive oil and place the slices of squash and zucchini.
Sprinkle over them, add the mozzarella, then sprinkle with 1-2 slices of the rest of the ingredients, sprinkle with pepper, basil leaves and mozzarella again.
Put the tray in the oven for 10 minutes, or until the mozzarella melts and gratinates the pizzas nicely.
We leave the delicious pizzas on eggplant and pumpkin slices to temper, then we can serve them with ketchup, or various garlic sauces.


Video: Co jsem dnes jedla #11. DOMÁCÍ HUMUS u0026 LILKOVÉ PIZZY


Comments:

  1. Quigley

    You must tell him - the lie.

  2. Abdul-Latif

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  3. Tygogar

    How do you manage to write such interesting texts?



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