Traditional recipes

Eggplant puff

Eggplant puff

I had an eggplant and I didn't know what to do with it ... and here's what came out!

  • 1 ripe eggplant
  • 2 eggs
  • 250 gr cow's cheese
  • salt and pepper to taste
  • 1 onion
  • 1 tablespoon olive oil
  • 1 bunch of dill or parsley, according to preference

Servings: 3

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggplant soufflé:

Bake the eggplant and clean it.

Finely chop the onion.

Put all the ingredients in the mixer bowl and mix.

Pour into a ceramic bowl, greased and lined with flour.

Bake in the hot oven for 20 minutes.

Allow to cool in the bowl, then turn over, placing the plate on top of the bowl and turning.

Tips sites

1

It can also be placed in a cake pan.

2

serve hot or cold.


Baked eggplant soufflé

The eggplants are baked, drained and finely chopped. Separate the egg whites from the yolks and beat the egg whites.

In 175 g of melted margarine or butter, simmer the flour dissolved in 100 ml of cold milk, stirring constantly. Add the rest of the milk, salt and cook for about 10 minutes. In the sauce obtained, add the yolks, eggplant and mix for homogenization. The beaten egg whites are added to the composition, stirring gently. The obtained composition is poured into a form greased with margarine or butter and put in the oven, over high heat, until browned.

Serve hot.


Eggplant puff

Bake the eggplant on a plate on the stove, then let them on a wooden support to drain the juice and cool.

Peel a squash, grate it and put it aside until you prepare the white sauce as follows: heat the butter in a pan, then add the flour in the rain and, after it has browned, quench with the milk and leave the sauce on the fire until it thickens.

When it's ready, take it off the heat and after it has cooled, mix it with the chopped eggplant and the yolks.

Then beat the egg whites with a pinch of salt and incorporate them into the composition, stirring from top to bottom. Put the composition in a bowl greased with butter and put it in the oven for 25-30 minutes.

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning


Chicken breast with eggplant and tomatoes in the oven

Wash the eggplant well, cut into slices, season with salt and set aside for 20 minutes.

Cut the chicken breast into small slices, beat with a hammer and season with salt and pepper to taste.

Grate the cheese.

Drain the eggplants, fry in oil on both sides and place on a paper towel (to absorb the excess oil).

Grease a heat-resistant dish with oil, arrange the eggplant, chicken breast in layers, again a layer of eggplant and a layer of tomatoes.

Season with salt and pepper to taste.

Beat the egg with 2 tablespoons of sour cream or mayonnaise (maybe 1: 1).

The mixture obtained is poured over vegetables and meat, sprinkled with cheese and baked in the oven at 180 degrees for 30 minutes.


Method of preparation

Zucchini au gratin with garlic

Wash the zucchini and cut sticks 5-6 cm long, then season with thyme and spices

Mushroom ciulama

Do you like ciulamaua? Give me & hellip of any kind! but I haven't prepared it in years, especially


Chicken breast with eggplant and tomatoes in the oven

Wash the eggplant well, cut into slices, season with salt and set aside for 20 minutes.

Cut the chicken breast into small slices, beat with a hammer and season with salt and pepper to taste.

Grate the cheese.

Drain the eggplants, fry in oil on both sides and place on a paper towel (to absorb the excess oil).

Grease a heat-resistant dish with oil, arrange the eggplant, chicken breast in layers, again a layer of eggplant and a layer of tomatoes.

Season with salt and pepper to taste.

Beat the egg with 2 tablespoons of sour cream or mayonnaise (maybe 1: 1).

The mixture obtained is poured over vegetables and meat, sprinkled with cheese and baked in the oven at 180 degrees for 30 minutes.


Italian eggplant soufflé

& Icirc & # 539i need: 500 g eggplant, salt, pepper, 500 g roasted tomatoes, fresh rosemary, minced meat, 200 g onion, 2 tablespoons garlic, 4 tbsp. m & # 259sline oil, 100 g breadcrumbs, 300 g mozzarella, fat for greased shape

Prepare the breadcrumbs: Cut out the eggplant codes, wash them and cut them into 5 mm thick slices. Sprinkle the eggplant slices with salt and let them sit for about 10 minutes, so as not to lose any of them. Then rinse them under cold running water. Op & # 259re & # 537ti ro & # 537iile c & acirc few minutes & icircn ap & # 259 boiling & # 259, then clean them of skin & # 539 & # 259 & # 259 with a sharp knife & # 539it. Cut the core into pieces and cut into pieces. Season with salt, pepper and ground rosemary. Cure the onion and cut it into cubes. Cure & # 539i garlic & # 537i & icircl pisezi. Onions and garlic are cooked in hot oil over medium heat. When they turn golden, sprinkle the breadcrumbs and mix. Drain the mozzarella and cut it into slices. Grease a heat-resistant form with a grease, pour half of the onion composition and spread it evenly over the bowl. Slice the eggplant, mozzarella and pieces of tomatoes into alternate layers, in the form of fans. Sprinkle over the rest of the onion and fresh rosemary compositions. Bake for about 30 minutes, at the right heat, in the hot oven, at 200 degrees Celsius. Take out the puff, & icircl la & # 537i pu & # 539in s & # 259 se r & # 259ceasc & # 259 & # 537i-l por & # 539ionezi & icircn buc & # 259 & # 539i p & # 259trate. Additionally, you can also grate Parmesan cheese.


Breath with eggplant and tomatoes

The Mediterranean diet is recognized as the healthiest style of eating. From there we were inspired when we prepared this delicious soufflé with eggplant and tomatoes.

ingredients

2 eggplants
250 g br & acircnză
4 tomatoes
200 g green olives
3 eggs
1 yogurt or sour cream (250 g)
Basil
Thyme
Pepper

Method of preparation

Bake the eggplants, then place them on a wooden bottom, salt them and let them drain a bit. After 10 minutes, peel them and set them aside.

Separately, grease a yena bowl with olive oil, line with a little flour and place as follows: a layer of sliced ​​eggplant, a layer of grated cheese, then a layer of sliced ​​tomatoes or slices, then a layer of cheese . Over them add the mixture of 3 eggs and sm & acircnt & acircna / yogurt.

Sprinkle with spices (thyme, pepper and dried basil) and green olives.

Put in the oven and let it brown until lightly browned, about 30 minutes. Garnish with fresh basil.


Italian eggplant soufflé

& Icirc & # 539i need: 500 g eggplant, salt, pepper, 500 g roasted tomatoes, fresh rosemary, minced meat, 200 g onion, 2 tablespoons garlic, 4 tbsp. m & # 259sline oil, 100 g breadcrumbs, 300 g mozzarella, fat for greased shape

Prepare the breadcrumbs: Cut out the eggplant codes, wash them and cut them into 5 mm thick slices. Sprinkle the eggplant slices with salt and let them sit for about 10 minutes, so as not to lose any of them. Then rinse them under cold running water. Op & # 259re & # 537ti ro & # 537iile c & acirc few minutes & icircn ap & # 259 boiling & # 259, then clean them of skin & # 539 & # 259 & # 259 with a sharp knife & # 539it. Cut the core into pieces and cut into pieces. Season with salt, pepper and ground rosemary. Cure the onion and cut it into cubes. Cure & # 539i garlic & # 537i & icircl pisezi. Onions and garlic are cooked in hot oil over medium heat. When they turn golden, sprinkle the breadcrumbs and mix. Drain the mozzarella and cut it into slices. Grease a heat-resistant form with a grease, pour half of the onion composition and spread it evenly over the bowl. Slice the eggplant, mozzarella and pieces of tomatoes into alternate layers, in the form of fans. Sprinkle over the rest of the onion and fresh rosemary compositions. Bake for about 30 minutes, at the right heat, in the hot oven, at 200 degrees Celsius. Take out the puff, & icircl la & # 537i pu & # 539in s & # 259 se r & # 259ceasc & # 259 & # 537i-l por & # 539ionezi & icircn buc & # 259 & # 539i p & # 259trate. Additionally, you can also grate Parmesan cheese.


How to bake eggplants correctly and how to peel them easily? & # 8211 useful tips

The best for baking are large, beautiful, firm eggplants, with a glossy and black shell. They must not show visible defects or soft parts (areas of mold or rot). When we palpate them, we must feel a certain elasticity: we do not want stony eggplants, but we do not want them.

They have recently appeared in seedless eggplant markets, with a white and fluffy core that is not bitter. They are very good for baking. Unfortunately, there are bad varieties of stony eggplants that do not soften even after ripening or eggplants that have hard portions (only in certain areas).

Small eggplants are not suitable for baking but rather for cooking: come bread, hotchpotch, eggplant au gratin, eggplant bite and so on Not the other way around but they have a lot of shell and a little core. So are striped eggplants (graffiti) or white eggplants (big or baby). These are more expensive and are recommended for other recipes: stuffed in the oven or eggplant fan.

I had eggplants bought from the market from producers in the Arad area. Some fine, black, glossy eggplants, with intact skin, without defects.

Eggplants can be rinsed quickly with a stream of cold water to get rid of any solutions with which they were sprayed. Then wipe well. We do NOT cut their stems or the leaves around them!


Video: Eggplant Puff Pastry Roses (December 2021).