Traditional recipes

Breaded eggplant rolls, reinterpreted recipe

Breaded eggplant rolls, reinterpreted recipe

I was inspired by the following link / recipes / eggplant-panels-with-urda-10242.html of lia maria in Appetizers / Garnishes, where I rolled the eggplants and filled them with kaiser and cheese. But they are delicious in any way they are prepared.
I actually wanted a recipe for breaded eggplant and that's how this inspiration came to me, another way of cooking their bread.

  • 1 piece of game
  • 150 gr kaiser
  • 150 gr cheese
  • 100 ml oil
  • 200 gr of flour
  • 2 pieces of eggs
  • salt
  • pepper

Servings: 20

Preparation time: less than 90 minutes

RECIPE PREPARATION Breaded eggplant rolls, reinterpreted recipe:

Peel a squash, grate it and slice it for 30 minutes. Then strain the slices.

Meanwhile, the kaiser and cheese are cut into juliennes. Take each slice, season with pepper, then put a slice of kaiser and a slice of cheese on each, rolling as tightly as possible.

The rolled slices are then passed through flour and egg and fried in an oil bath.


The halves of the chicken breast are cut in half lengthwise, without separating the 2 parts.


Before cutting it, however, remove the chest muscles (these are 2 muscles that seem to come off the rest of the chest on the side that was glued to the bone) and keep them aside for now. Each half of the breast is lightly beaten with a hammer, then salted, peppered and set aside.

The butter is mixed with the parsley and spread over the chicken breast, taking care to reach us for both halves. Place the chopped mushrooms on top of the butter as desired, then place one of the two preserved muscles and roll as tightly as you can. Tie with string and put in the tray. The other half of the chest receives the same treatment.

Grind the garlic, add the oil, honey, paprika and hot pepper and rosemary, then grease the 2 rolls well. Pour the wine into the tray, put the bay leaf, peppercorns and mushrooms.

Bake at 190gr until the rolls turn slightly golden.
Serve with your favorite garnish and a glass of wine.


The eggplant is cut into thin slices. Salt and let it soak for 20 minutes. Preheat the grill and grease with oil. Wipe the eggplant slices with a paper towel. Put the eggplant slices on the grill and leave for 10 minutes. Every 5 minutes they return. When they are ready, they are taken off the grill. On each slice of eggplant place a slice of smoked cheese.

Place a teaspoon of pesto sauce and a slice of tomato over the smoked cheese. The eggplant slice is rolled and caught with a toothpick. Place the eggplant rolls on the grill again and leave until the cheese melts. When the cheese has melted, take the rolls off the grill. Sprinkle with a little balsamic oil.


Eggplants that unite our cultures

You Romanians have had eggplant salad ever since. We in the Mediterranean and the Middle East had baba ganoush and moutabal. The dishes are very similar and appreciated. In fact, eggplant is a widely used vegetable in this part of the world. But beyond mousaka and eggplant salad, be it made with garlic or onions like you or with tahini, like us, eggplants are much more interesting to use in various dishes.

For example, you can make a "steak" of eggplant. Place the eggplant on the grill and when it is baked, remove the peel and serve the whole eggplant on a plate, warm, with goat cheese or feta sprinkled on top. You can also add a little ground cumin or basil for flavor, chopped tomatoes and olive oil. But from the same ripe eggplant you can make carpacio. The eggplant is placed between two strips of kitchen foil and beaten to become a thin layer that is placed on the plate and then can be garnished with various things, from pieces of beef or chicken, to smoked salmon. It is preferable to be grilled, not baked, to take on the aroma of smoke.

Or you can make stuffed baked eggplant. That whole piece of eggplant is cut as if it had a pocket. Put tomato paste in it and close. Sprinkle with Parmesan cheese and bake to obtain a delicious crust. It is a kind of excellent vegetarian base! The same option, for carnivores, however, goes stuffed with minced chicken cooked with spices and sauce blush like a ragout.

If you want to make them completely in the oven, then you can cut them in half lengthwise and put the halves with the cut up in the oven. When the core has softened, peel the core and chop it, and then mix it with shrimp or octopus. Put it back in the “boat” shell and sprinkle with a French mustard dressing based on mustard and aromatic herbs. The same can be done with chicken.

Or you can make chicken ostropel with fried eggplant cubes.

For mousaka you can also try the version with eggplant and fish, not only the classic one with meat. They go great together.

And for a unique recipe you can use small eggplants (there is a variety of small eggplants) to make eggplant jam, which you can flavor with bucusioc or other aromatic herbs, you can put beet juice inside for color.

Also in the category of more exotic recipes, we have breaded eggplant in coconut. The eggplant slices are cut thin and given through the usual panada, and at the end, instead of the seed, they are given through rooster flakes and fried. They will come out crispy and delicious.


Eggplant bread, fasting

Eggplant bread, fasting

Eggplant bread, fasting

Ingredient:

  • 2 eggplants
  • garlic powder
  • biscuit
  • salt, pepper and other spices (optional, to taste)

Method of preparation

Wash the eggplants, cut them into rounds (not very thick).

Combine the breadcrumbs with the garlic powder (& icircn the quantities you want) and with the rest of the desired spices (onion powder, oregano, basil, turmeric, paprika & ndash you have around the house and want to use for this recipe).

Give the eggplant slices through the above combination and place them, on the rack, in a frying pan that you have previously heated oil. (If you want them to be even healthier, you can make them in the oven, & icircntr a tray).


EGGPLANT ROLLS WITH CHEESE

Ingredient:


2 eggplants
About 200 g of cheese
A tablespoon of olive oil
Salt
One tomato
A few pitted olives
A tablespoon of grated Parmesan

Preparation:
Cut the tails

then the eggplant sliced ​​longitudinally,

salt and leave for 10 minutes to remove the bitter juice.

Wash and dry with an absorbent towel, then grease with a brush soaked in olive oil

and put in the oven or on a cast iron grill on the stove, taking care that the eggplant stays soft. When they are soaked, remove the eggplant slices from the grill, put a cheese stick at the thicker end and roll. Place the rolls in a heat-resistant dish, place a slice of tomato and a slice of olive on top of each roll,

sprinkle with a little grated Parmesan and bake


Parmesan (Italian eggplant recipe)

Wash the eggplant and cut the tails. Cut longitudinally (also with the peel) and put for half an hour in salted water, so that the bitterness comes out, then drain.

Meanwhile, make the tomato sauce: put the oil and the garlic cloves in a saucepan, cleaned and cut in half, cook for a maximum of one minute, pour the contents of the canned tomatoes on top (or the diced tomatoes with the peel), add salt and cook covered for 20 minutes on low heat.

Beat eggs with a pinch of salt. Put enough flour on a flat plate through which the eggplant slices will be passed, then through the egg. Fry and remove on sheets of paper to draw the oil.

Grease a pan with oil, put a layer of tomato sauce, another layer of breaded eggplant, and on top the cheese (cheese) cut into cubes is repeated. Close with a layer of eggplant covered with sauce over which sprinkle Parmesan (or grated cheese).
Bake for 20-30 minutes.
At first reading it may seem difficult to make, but it is not, it is an easy recipe to make and very tasty. I make it quite often, it is very tasty.

Serve in two ways.
I wish you good appetite!
I'm waiting for your opinions.


Breaded eggplant rolls, reinterpreted recipe - Recipes

Also from our friend Marian Rădulescu the marinated eggplant variants for winter also come below (the Lebanese ones have already been offered to you, as a teaser). Even two of them have the same source of inspiration, namely Mr. Eng. Barac. Marinated eggplant, for all tastes, from which I invite you to choose!

Eggplant marinated in vinegar

The recipe is also from the friend Barak. When he told me, I didn't think he was so good, so as to shake his pride, and he ran to the cellar and brought a jar. Folks, a mouthful of marinade from this with a brandy next to it is crazy… Be careful!

I cleaned some 6 eggplants in alternating strips (I don't like to make small quantities) and I cut them 2-3 cm thick slices, then I salted them and drained them on an inclined plane I estimated how much brine I have need and I boiled the vinegar folded with water (one part the water to two parts of wine vinegar 9º), with a pepper split and seedless, pepper, a twig of thyme and a little salt, to taste. When the vinegar reached boiling point, I put the eggplant slices in it and let them boil for a few minutes. When I took them out, the eggplants changed their color a little, which shouldn't scare you, and the slices were quite cooked, without losing their shape. I drained them enough to cool a little. To each jar I put a little olive oil (goes by flower), garlic crushed and then a layer of eggplant slices, among which I put a few slices of garlic and thyme green. At the end, I put enough olive oil to cover the eggplant well. Refrigerated a week & # 8211 ten days can be consumed. If you put them in the fridge, they last more than a month.

Marinated eggplant with donuts

Why not recognize that the Arabs have developed a true culinary art with eggplant? That's all we know: eggplant salad with onion or mayonnaise, fried eggplant, zacusca, or breadcrumbs… This recipe is still a mystery Barak.

I took it from my friend again feather, vinete mov. I prefer them because they have little seed and are tasty. After cutting them into slices of about 2-3 cm, I fried them well in oil.

During this time I cut fibber in small cubes and I fried it well in the same oil in which I hardened the eggplant. I made a sauce on one side vinegar, one and a half the water and to every liter of sauce I put 30-35 g coarse salt never and black peppercorns.

I put a row of eggplants in a jar, a row of donuts and so on. Up to an 800 g jar, two rows each. At the end I poured the sauce enough to cover the ingredients and, after I covered them, I boiled them in a steam bath for about 30 minutes.

It can be eaten on bread or on a steak.

Eggplant with pumpkin for winter

It cleans eggplant alternately in length (one cm. yes, one no), cut into rounds, about 2 cm thick, salt and leave for 20-25 minutes on an inclined plane to drain. During this time it is cleaned courgettes peel, cut into 1-1.5 cm rounds. thickness, wash, salt and drain.

Squeeze the eggplant, wipe and fry. Remove to a bowl. Fry the zucchini.

Place in an 800 ml jar. a row of eggplants, a row of zucchini garlic pisat, parsley finely chopped between rows and so on until the jar is full. The last row should be parsley. A solution is made on one side vinegar and two parts the water, a tablespoon of salt per liter of liquid and 1 teaspoon peppercorns and pour over the eggplant. The solution should be lukewarm. Staple the jar and put it in the pantry for the winter.

Eggplant with garlic

For the winter I always put about 10 jars with this preparation. It gets you out of trouble.

It washes eggplant peeled and cut into slices about 3-4 cm thick. Sprinkle the slices with salt and leave for a few hours. After draining well, press, wipe with an absorbent kitchen towel and fry in oil well heated. The fried eggplant slices are then greased with garlic sauce and place them in a jar on top of each other. Pour the brine from the eggplant in the jar vinegar and the water 1 to 3 percent boiled and cooled. Tie the jar to the mouth with double cellophane or a lid.

Serve after maturing for at least two weeks.

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3 thoughts on & ldquo Marinated eggplants, for winter & rdquo

Thanks for the recipe. They are tasty, they look like the pickled eggplants I tried in Egypt, when they serve these eggplants, I squeeze the lemon juice and eat them with fresh bread from the oven (like fasting with us).

I'm tempted to do them too! But in the first recipe for eggplant marinated in vinegar, you wrote that the brine is put one part water and two vinegars. Isn't there too much vinegar? I knew that the proportion in marinades is, one part vinegar and two water.
Thanks!

Well, let's hope that Mr. Rădulescu will see the message and answer you. Until then, from my point of view, at the first call I would go to his hand (after all, brine is only for scalding). If after that it seemed too sour (or, who knows ?, too little sour, it's basically everyone's personal taste), I would start walking towards the ratio between water and vinegar.

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