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Eggplant packages

Eggplant packages


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Wash the tomatoes, 2 of them are cut into slices, the rest are scalded and peeled and then cut into cubes. Finely chop the onion and garlic and put them in a hot pan with a little oil. Simmer, add the tomatoes, then add 1 cup of water gently. Boil until the water drops a little. Season with lemon juice, paprika and dill. Allow to cool.

Cut the eggplant into slices, press a little oil on top of the salt and place on the grill. Place the ripe eggplant slices in pairs, in the middle of each pair put a little of the prepared tomato sauce, pack it, put the tomato slice and catch it with a toothpick.


Eggplant packages

ingredients
2 eggplant nuts, 1 large onion, 1 hot pepper, 1 tomato, ½ chicken breast, 10-15cm white leek, 2 tablespoons bullion paste, 3 tablespoons oil, salt, pepper, ½ teaspoon dried garlic, ½ teaspoon cumin ground

Difficulty: Average | Time: 1h


I ate with an aunt and I liked it so much that I had to do it: I wash the eggplant, clean it and cut it into thin slices. Salt the slices and leave for about an hour, then drain the juice.

Beat eggs with salt and pepper, put flour on a plate and heat the oil in the pan. On each slice of eggplant put a slice of ham and a slice of cheese so that it covers only half, bend the other half over the filling, add flour, then egg and fry.

They are not fried too much, only until they are browned so that the cheese does not flow. Remove on a paper towel and allow the excess oil to drain.

Out of a big eggplant came 12 packets, I simply fried the ends of the eggplant, breaded.

They can be refrigerated, and then they can be cut into slices and served as appetizers.

Other recipes from the category Appetizers

Mushroom Drob

Finely chop the onion (or put it through a mincer), cook it a little together with the spices, mix it with the cleaned and washed mushrooms then boil, eggs and flour and put it in a greased pan and sprinkled with flour then give it to oven. It is


I ate with an aunt and I liked it so much that I had to do it: I wash the eggplant, clean it and cut it into thin slices. Salt the slices and leave for about an hour, then drain the juice.

Beat eggs with salt and pepper, put flour on a plate and heat the oil in the pan. On each slice of eggplant put a slice of ham and a slice of cheese so that it covers only half, bend the other half over the filling, add flour, then egg and fry.

They are not fried too much, only until they are browned so that the cheese does not flow. Remove on a paper towel and allow the excess oil to drain.

Out of a big eggplant came 12 packets, I simply fried the ends of the eggplant, breaded.

They can be refrigerated, and then they can be cut into slices and served as appetizers.

Other recipes from the category Appetizers

Mushroom Drob

Finely chop the onion (or put it through a mincer), cook it a little together with the spices, mix it with the cleaned and washed mushrooms then boil, eggs and flour and put it in a greased pan and sprinkled with flour then give it to oven. It is


Baked eggplant fasting

Eggplants can be included in a lot of recipes and dishes, which are more and more tasty. Today we offer you a simple, quick, economical and fast recipe for breaded eggplant. In addition, they are made in the oven with very little oil, so you do not have to worry about your figure, as in the case of fried foods. You can serve them with salad, with your favorite sauce or & icircn any combination you like.

  • 2 matching eggplants
  • salt
  • pepper
  • 1/2 teaspoon garlic powder
  • oregano
  • biscuit
  • oil

To start, prepare a tray lined with baking paper. Grease the paper with a little oil so that the eggplant does not come out dry.

Wash and clean the eggplants, then cut them into slices about 0.5 cm thick. Sprinkle salt over them and leave them like this for at least 10 minutes. When the eggplants have "sweated", soak up the water on them with kitchen towels.

In a bowl, mix the breadcrumbs with salt, pepper, oregano and garlic powder. Pass each slice of eggplant through this mixture and press well to form a uniform crust.

Place the eggplant slices in the pan and bake for 20-30 minutes. Return after the first 10 minutes, if browned on the bottom. If necessary, grease the paper with a little oil.

Serve the breaded eggplant with salad, french fries or your favorite sauce. Good appetite!

You have to see it too.


I ate with an aunt and I liked it so much that I had to do it: I wash the eggplant, clean it and cut it into thin slices. Salt the slices and leave for about an hour, then drain the juice.

Beat eggs with salt and pepper, put flour on a plate and heat the oil in the pan. On each slice of eggplant put a slice of ham and a slice of cheese so that it covers only half, bend the other half over the filling, add flour, then egg and fry.

They are not fried too much, only until they are browned so that the cheese does not flow. Remove on a paper towel and allow the excess oil to drain.

Out of a big eggplant came 12 packets, I simply fried the ends of the eggplant, breaded.

They can be refrigerated, and then they can be cut into slices and served as appetizers.

Other recipes from the category Appetizers

Mushroom Drob

Finely chop the onion (or put it through a mincer), cook it a little together with the spices, mix it with the cleaned and washed mushrooms then boil, eggs and flour and put it in a greased pan and sprinkled with flour then give it to oven. It is


1. Wash the tomatoes and cut two of them into 8 thick rounds. The other tomatoes are scalded, peeled and diced. Peel the onion and garlic, cut into small pieces and fry in a little oil, then add the chopped tomatoes. Simmer for 5 minutes, then add the meat broth and cook for 10 minutes. Season with lemon juice, paprika, salt and pepper. Add the dill and parsley and allow to cool.

2. Wash the eggplants, cut them lengthwise into 16 slices and sprinkle with salt. Grease with olive oil and bake on the grill for 10 minutes on each side. Wash the hot peppers and bake on the grill. When cool, peel.

3. Place the ripe eggplant slices in a cross, two by two. In the middle of each pair, put a quarter of hot peppers and a slice of tomato, cover with eggplant and catch with toothpicks. Grease each eggplant packet with olive oil and grill for 3 minutes on each side. When ready, serve with the tomato sauce prepared in advance.


Meatball recipe with fasting eggplant

450 grams of ripe eggplant and drained very well of juice
100 grams of chickpea flour
three cloves of garlic
a teaspoon of salt
a quarter teaspoon of turmeric
a quarter teaspoon of ginger
a pinch of pepper
a bunch of green parsley

  • Preparation for the recipe for meatballs with fasting eggplant
  • The aubergines are ripe and drained very well, we chop them lightly and then we add chickpea flour over them. Note: Depending on how well you drained the eggplant, you may need extra flour.
  • Add the rest of the ingredients, salt, crushed garlic, turmeric, ginger and pepper and mix.
  • Wash and chop the parsley and add it over the eggplant and chickpea composition. Mix well and then, with the help of your hands, form the meatballs.

See below how to make POST BLACKBERRY!
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Preparation

Cut the eggplant into 1 cm thick slices. Sprinkle salt on top of them and drain for 30-40 minutes. Then wipe with paper towels. Sprinkle with flour and fry in hot oil.

Chop the onion and garlic as small as possible and fry in hot oil. Add the minced meat and simmer, stirring occasionally. After the meat has browned a little, add the finely chopped tomatoes and greens. Leave on the fire for another 20 minutes.

Choose a shape suitable in size, deep enough, which we grease with oil. Place the first layer of eggplant. Pour the meat filling with tomatoes on top and then again a layer of eggplant. Follow the rest of the meat, leveling with a spatula to obtain an even layer.

Prepare the mixture for au gratin: beat the eggs with the yolk and grated cheese, season with salt and pepper and pour over the moussaka. Put the form in the oven and bake the moussaka for 40 minutes, until it is evenly au gratin.


Video: Ρολάκια μελιτζάνας με φέτα και γιαούρτι. foodaholics


Comments:

  1. Gokul

    What phrase ... Great, a great idea

  2. Talbert

    Well, why is this the only way? I think why not expand on this topic.

  3. Marley

    Usually it takes half a year

  4. Yozshumi

    So far everything is fine.

  5. Marcelus

    Nothing like this.

  6. Mikataxe

    It seems to me it is excellent idea. Completely with you I will agree.



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