Colorful eggplant salad
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Bake the eggplants, let them cool, sprinkle a little salt over them they will be easier to clean.
After peeling the eggplant, let them drain in a strainer.
Chop the eggplant, add chopped tomatoes (peeled or without), finely chopped onion and parsley, salt, pepper to taste and 1/2 glass of olive oil. Mix all the ingredients well and the salad is ready.
EGGPLANT SALAD IN THE OVEN
Eggplants are an important source of antioxidants, protect against infections caused by bacteria and fungi, have anti-cancer, anti-cholesterol and anti-viral properties.
Today I bring to your attention the simplest eggplant salad, but also the healthiest, because the vegetables are cooked in the oven & # 8211 more harmless method I do not know if there is. You can serve eggplant salad with meat, potatoes (if you are fasting) or both at the same time.
salt, pepper, oil
fasting mayonnaise or normal mayonnaise
We put the washed and dried eggplants in a tray and put them in the oven (180-190 degrees) for about 40 minutes (cooking time depends on the size of the eggplant and the capacity of the oven).
Remove from the oven, peel them, put them in a bowl, cover them with a plate and put something heavy on top (so we improvise a press to drain the bitter liquid from the eggplant).
Periodically drain the removed liquid. In about an hour we can make a salad. Cut the eggplants into pieces and mix them with an electric mixer.
Eggplant salad with feta cheese & # 8211 Around the world in 50 recipes (27)
"What else do you like to get wet!", Would have been a small and colorful newspaper headline, named tabloid, if I had been a star and had paparazzi on my trail, at the pool, this weekend . But since my name is not Sanzi, I don't (anymore) have the assets of yesteryear and I don't even cook for a football player the neck with french fries, as Andreea Tonciu does, we got away with it. Your picture. Because I made some waves with my graves in the pool, especially after those nice waiters continued to supply me with beer.
But I've digressed too much, and I actually want to say that after such a day you get terribly hungry. So, after many pool tours, many beers and a derisory menu for a holiday with boyar names and pretensions (but with a cool pool), you have two options: either you get to Cocosatu or to Greece. Well, you know… Get to Greece with episode 27 of Around the World in 50 recipes for an eggplant salad with feta. And if you have the inspiration to bake eggplant the night before the big bang, I guarantee that when you get home you have nothing to do in five minutes.
I told you at the beginning of this project that some of the recipes I will choose will be traditional dishes from different countries, more or less known in the world. This salad is definitely not in Larousse Gastronomique, it's a small tavern dish, but something more Greek that you rarely meet.
So, if you baked the eggplant in time, the rest is a matter of "assembly". Ideal for days with 30+. Chop the eggplant (3-4 medium eggplants, ripe, peeled and drained) on a wooden chopper, as you would for any eggplant salad. Cut the feta cheese (100 grams) into small cubes. I forgot to tell you that when you bake eggplant, you should also bake some bell peppers (red or green), which you peel and seed, but which you do not season with anything. Well, finely chop the baked peppers (2-3 peppers) and add them to the salad. Take about 2-3 new and round choppers and chop them very finely, as well as a bunch of fresh parsley. Then mix all the ingredients with 50-75 milliliters of extra virgin olive oil and salt.
This salad needs a peasant bread, black and thick, so as to compensate for all those pool rounds: D. A few tomatoes and a few black olives next to it and you will feel that you have grabbed Zeus by the leg.
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Try something like this at home!
Colorful Easter eggs
The idea for colorful Easter eggs comes from MiniChefs.
A simple idea to decorate Easter eggs is by coloring them with carioca, preferably permanent. First draw the outline, then color them.
If you want to keep them for a longer time (ie until they break), use a white egg, empty of contents, but it can be done just as well on boiled eggs. You need a white egg to see the colors better.
Find a model that you draw on the egg with a black permanent crayfish. On the internet you will find many models, but you can also use your imagination.
Color the spaces as you like. Then you can easily wipe, so that it remains a lighter color.
At the end, apply a layer of colorless nail polish to maintain the color.
The salad makes you lose weight
Diet and weight loss Health Shape your figure how to lose weight homeopathic salad makes you lose weight in fruit and vegetable salads!
Stop thinking and try this easy-to-follow diet. After only five days you will notice the first results!
IDEAL Ingredients If you have decided to follow this diet for weight loss, the ingredients that your salads must contain are the following: - seasonal fruits and vegetables: melon, melon, apricot, peach, nectarine, banana, mangoes, cherries, cauliflower, eggplant, carrots, tomatoes, cucumbers, bell peppers, capsicums, onions, garlic, etc. Breakfast and dinner Fruit salad at will, without alcohol or sugar.
Day 1 lunch Spinach and walnut salad Ingredients: g mushrooms, g spinach, a suitable onion, a hard boiled egg, a teaspoon of olive oil, a teaspoon of balsamic vinegar, the core of three nuts, 50 g mozzarella, salt and pepper to taste. Preparation: wash the spinach, remove the large stalks and wilt, and the leaves break into pieces.
- Лвин посмотрел на Президента и, великодушно не пытаясь развить победу, спросил: - Разрешаете ли вы ы.
- Definition of weight loss
- Lose weight on your hips
- Weight loss recipe. Salad that helps you lose weight fast
- Weight loss giants Jon Miller
- Salad diet. You lose 4 kilograms in 7 days! | Diet and weight loss, Health cristianbudau.ro
Peel and wash the mushrooms and green onions and cut into slices. Cut the mozzarella and boiled egg into cubes and crush the walnut kernels.
Put all the ingredients in a bowl, and on top pour the olive oil and balsamic vinegar and season with salt and pepper to taste. Preparation: Boil the rice in water for 20 minutes.
- Salad-based diet: Shape your figure with fruit and vegetable salads… If you have decided to follow this diet for weight loss, the ingredients that your salads must contain are the following: seasonal fruits and vegetables : melon, melon, apricot, peach, nectarine, banana, mango, cherry, cauliflower, eggplant, carrots, tomatoes, cucumbers, bell peppers, capsicum, onions, garlic, etc.
- Но вот, к сожалению, его речевой канал заблокирован.
- 10+ Best Weight Loss Salad images in | lose weight, diet, lose weight
- Salad that helps you lose weight fast and healthy: 4 kilograms in three days
- Олвин, ошеломленный, медлил.
- Lose weight smaller belly
- Weight loss for vbac
Cut the tomato and pepper into small pieces, and the onion into fine scales and mix with salt and pepper, olive oil and lemon juice to taste. Cut the garlic into very fine slices and place over the cold rice.
Then mix all the ingredients and leave in the fridge for 10 minutes before consuming. Day 3 lunch Chicken breast salad Ingredients: a lettuce, g boiled or grilled chicken breast, 3 cloves garlic, a bell pepper, a suitable tomato, 50 g grated Parmesan, 50 g croutons, a teaspoon lemon juice , a teaspoon of olive oil, salt and pepper to taste.
Preparation: wash the salad well, dry it and then break it into pieces. Cut the chicken breast into cubes.
Tomatoes, bell peppers and garlic are cut into slices. Mix all the ingredients in a large bowl, including the croutons, and then season to taste with salt, pepper, olive oil and lemon juice.
The grated Parmesan cheese is put at the end. Day 4 lunch Broccoli salad with yogurt Ingredients: g fresh broccoli, 80 g mushrooms, 3 small tomatoes, a bell pepper, a suitable red onion, 8 olives, 50 ml diet yogurt, a tablespoon of Dijon mustard, a teaspoon of lemon juice , salt and pepper to taste.
- Когда я обнаружил, что сюда кто-то приходит, мне следовало бы сразу же догадаться ".
- Может быть, где-то среди звезд потомки Человека еще воздвигали империи и крушили солнца - Земле это.
- Lose weight fast with vegetable salads! - CSID: What's going on Doctor?
- 10 salad recipes that help us lose weight
- Таким образом, продолжение в каком-то смысле уже существует.
- Health claims and weight loss
- Lose weight rugby
Preparation: wash the salad well, make you lose weight, mushrooms, tomatoes, peppers and onions, and then cut into slices and place in a salad bowl. The olives are added over the vegetables.
Mix the yogurt with the mustard, lemon juice, salt and pepper, then pour over the ingredients in the bowl. Stir gently, cover with plastic wrap and refrigerate for an hour.
1. Wash the cherry tomatoes and halve them. We clean the red onion and cut it into juliennes or as you prefer. Put the tomatoes in a bowl and onion on top.
2. In a jar with a lid (or something similar that can be shaken) put the oil, lemon juice, salt and freshly ground pepper. Grate the garlic clove and finely chop the parsley. We put them all in the jar and shake well to form a suspension (the mixture will no longer be clear). This forms the dressing.
3. Place the dressing evenly over the tomatoes and onions and mix lightly with two tablespoons to cover the tomatoes and form the juices specific to this salad.
You can go to the dressing room according to everyone's pleasure, more lemon, more garlic or not at all, you can add a little hot pepper. Even if it is known and everyone makes their own tomato salad, I wanted to write this post on the site almost exclusively for the sake of these colorful tomatoes.
Pumpkin salad, better than eggplant salad. You can surprise any guest with her taste
Anyone who tastes it will surely be delighted. Here's what you need!
Pumpkin Salad - Ingredients:
- Peel a squash, grate it and squeeze the seeds.
- Put water, with salt, on the fire, in a large pot.
- When it starts to boil, put the grated zucchini.
- Leave on medium heat until cooked through.
- Once cooked, put them in a strainer, put them under a stream of cold water and let them drain.
- Now prepare mayonnaise from egg yolk, mustard and oil.
- Peel the garlic and grind it!
- Mix the drained zucchini with mayonnaise and yogurt, season with salt to taste, add the garlic and mix well.
How to make the perfect eggplant salad.
Particularly tasty, easy to prepare and enjoyed with pleasure in any season, eggplant salad is an indispensable appetizer on Romanian tables. With or without mayonnaise, we find the recipe for the delicious dish at the late gastronome Radu Anton Roman in the work of Romanian gastronomy, "Romanian dishes, wines and customs".
1 kg eggplant (ripe, well colored, hard, long)
salt, pepper, at will and health
Roast the eggplants over high heat, on all sides, until soft. Immediately clean the burnt shells, salt and drain on an inclined bottom for at least 1 hour. Finely chop the onion, wash quickly in a stream of cold water (let the oxidized bitterness come out) and drain well. Mix the onion with the vinegar.
Chop the eggplant paste, then rub this paste with oil, little by little, until it hardens and becomes frothy. Add the onion sauce with vinegar (pepper, if necessary). Garnish with slices of tomatoes.
Mysteries: you can add 1-2 tablespoons of cream and 3-5 cloves of crushed garlic. Drained and chopped eggplants can also be cooked with mayonnaise. After they have been cleaned, mix them with a mayonnaise made of 2 egg yolks, 200 ml of oil, 2 tablespoons of lemon juice, 1 teaspoon of ground pepper, 1 tablespoon of whipped cream and 3 cloves of garlic.
Colorful eggplant salad - Recipes
The salad & quotlimba Teschin & quot is considered one of the most popular winter dishes, obtained from eggplant. The combination of bell peppers, tomatoes and garlic gives the recipe a special taste.
- - fresh eggplant (3, 5 kg)
- -Fresh tome (9-10 pieces)
- - white pepper (9 pcs.)
- - garlic (4 heads)
- - hot peppers (4 pcs.)
- - vegetable oil (220 ml)
- Salt (2.5 tablespoons)
- - sugar (200 g)
- - Axis 9% (140 g).
First you need to prepare all the vegetables. To do this, take an eggplant, rinse well and cut the stem with a sharp knife. Then cut the eggplant into slices at least 7 mm thick.
Bend all the chopped eggplant and salt in a deep clean container. Mix well and set for 20 minutes. During this time, the juice will come out of the vegetables and the bitterness will disappear.
The hot pepper is washed, the seeds are removed from the inside and the large pieces are cut. Peel a squash, grate it and slice it. With a tomato, you need to remove the skin. To do this, throw the vegetables in a bowl, pour boiling water and leave for a while. Then remove the skin with a sharp knife. Seed-free pepper and cut.
Turn all the cooked vegetables in a meat grinder in a strange state. At the end, don't forget to mix the vegetable mixture well, adding salt, vinegar and sugar.
Remove the eggplant from the salt bowl, rinse. Put the vegetable mixture in the eggplant and cook for 30-40 minutes. Put sterilized jars on the table, fill with salad and roll with clean lids. Place the & quotlim Teschin salad & quot under a thick blanket and wait for it to cool completely. Keep the workpiece should be in a cool place all winter.
Instead of a meat grinder, you can use a blender to cut vegetables.
If you do not like spicy, then you can not add hot peppers. However, the taste of the salad with a slight change.
Eggplant rolls with vegetables
Colorful, nutritious, special, appetizing, tasty, wonderful & # 8230All these qualities are gathered in a special dish, a little sophisticated at first glance: eggplant rolls filled with vegetables.
They are easy to make, they delight your eyes, and your taste buds will be fully satisfied. I recommend them to everyone, from small to large, being ideal especially for vegetarians, or for those who follow various diets.
Along with a salad, they can be a colorful and fragrant summer or autumn dinner, they can be eaten as cold or hot entrees, or & # 8230 why not, as a filling snack between meals.
They seemed delicious to me, and my "family" was extremely pleased with these wonderful wonders full of color, minerals and vitamins.
You don't need many ingredients & # 8230But you just have to have more patience to prepare them & # 8230 if you do it with a "drop" of love and a "cure" of dedication, everything becomes pleasure and the result is fabulous. And the reward is commensurate with the effort. Happiness and joy on the faces of loved ones when they eat & # 8230 nothing compares to how you feel then & # 8230
So, if you want to feel proud and bring joy to those you cook for, don't hesitate to prepare them & # 8230
Ingredients (12 - 14 pieces)
- 2 eggplants
- 1 green bell pepper
- 1 red bell pepper
- 3- 4 green onions
- 4 tomatoes
- 2 carrots
- 1 head of garlic
- ½ parsley link
- 100 gr. telemea cheese
- 100 gr. pressed cheese
- 50 gr. butter
- 20 ml. olive oil
- 1.0-1.5 teaspoons of salt
- pepper (to taste)
Method of preparation
-For the beginning we take care of the eggplants: they are washed, the end is removed with the “tail” and they are sliced lengthwise in slices of about 0.5-1.0 cm thick, resulting in 6 & # 8211 8 slices / piece of eggplant.
-Stop a slice of eggplant that is cut into sticks about 3-4 cm long.
-The rest of the eggplant slices are placed on a chopping board / wooden surface and sprinkled with 1.0 - 1.5 teaspoons of salt. The wooden surface is placed on a tray, in a slightly inclined position, to allow the liquid left by the eggplant to drain.
-The eggplants arranged in this way are left to drain until we finish preparing the rest of the ingredients.
-Clean and wash the peppers, green onions, carrots and cut into sticks about 3-4 cm long.
-Wash the tomatoes, remove the core from the inside which is set aside, and cut the pulp lengthwise into strips of approx. 3-4 cm long.
-Wash and finely chop the parsley, and the garlic is cleaned and finely sliced.
-Grate the Telemea cheese and cheese on the grater (I preferred the large grater).
-In a bowl / pan put the butter with a drop of oil, put the bowl on medium heat, and when the butter has melted add the carrot sticks and simmer for 2-3 minutes.
-On the lightly sautéed carrot, add the pepper slices / sticks, eggplant, green onions and keep over medium heat, until they soften a little, about 2-3 minutes.
-Put the bowl / pan aside from the heat (or turn off the stove), and over the lightly sautéed vegetables add the chopped parsley and finely sliced garlic, then mix everything. Attention: stop a tablespoon of chopped parsley and 2-3 cloves of garlic for the end!
-Let the vegetables cool a little, then add some of the grated cheese, mix and leave to cool until we finish preparing the eggplant. Stop 4-5 tablespoons of cheese to "make" the rolls.
-The eggplants are quickly passed through a stream of cold water to remove excess salt, wipe / tampon well with a paper towel, to absorb excess water.
-After wiping, grease the eggplant slices (with a brush) with a little olive oil.
-Put the eggplant slices on the grill (hot grill pan) and lightly brown them, approx. 2-3 minutes on each side, or until very soft.
-After I have fried all the eggplant slices, they are left to cool as much as they can be handled.
-Spread each slice of eggplant, sprinkle a little cheese and grated cheese, and put in the middle about 1-2 tablespoons of the mixture of vegetables and cheese previously prepared.
-Place 2-3 pieces of tomatoes over the vegetable mixture and roll the eggplant slice as tightly as possible, but carefully, so that the vegetable and cheese filling does not come out. If you deem it necessary, the rollers can be fastened with toothpicks.I didn't fix them with toothpicks).
-Repeat this operation until all the eggplant slices are finished and thus prepare 12-14 pieces of rolls.
-In a heat-resistant dish / tray put the tomato core (which I set aside) mixed with 2-3 cloves of finely chopped garlic (I stopped before).
-The rolls thus prepared are placed with the part "where the rolling ends", down, in the tray with the tomatoes for the sauce.
- Season to taste with pepper (salt is no longer needed, because the eggplants have salted enough, and the telemeau and cheese are already salted) and sprinkle on top the rest of the tomato pulp (which will remain), parsley (from which I stopped a spoonful), possibly a little grated cheese, if you have any left, if not, sprinkle a little of the grated cheese.
-Put the tray in the preheated oven at 200 ° C for approx. 15 minutes, or until the rolls start to brown a little.
-Remove the tray from the oven and sprinkle the grated cheese, then put the tray in the oven for another 5 minutes, until the cheese melts and the rolls are lightly au gratin.
-When they are ready, take them out of the oven and leave them to cool a bit, after which they can be served.
-If you used toothpicks to fix the rolls, remove the toothpicks before serving them.
-It can be served both hot and cold with lettuce or another favorite salad.
-If you use a grill pan to fry eggplant, it is good to grease it with very little oil before
-You may not use the whole vegetable mixture prepared for filling the rolls (for example, I have left). I suggest three options for this situation:
Eggplant salad, the secret recipe of Radu Anton Roman
Eggplant salad. Particularly tasty, easy to prepare and enjoyed with pleasure in any season, eggplant salad is an indispensable appetizer on Romanian tables. With or without mayonnaise, we find the recipe for the delicious dish at the late gastronome Radu Anton Rom & acircn & icircn the work of Roma & Acircnești gastronomy, "Romanian dishes, wines and customs". Here is what the author notes about this dish: "Shockingly tasty, eggplant salad is the almost daily appetizer of a non-existent Roma & acircnesc season: summer-autumn
Eggplant salad. Here is what the author notes about this dish: "Shockingly tasty, eggplant salad is the almost daily aperitif of a non-existent Romanian season: summer-autumn.
Brought to Europe by the Arabs, eggplant is one of the most important vegetables of the end of summer and a ubiquitous star of the autumn "jar": minced eggplant in the freezer, salted eggplant in a jar, eggplant salad and zacusca, eggplant stuffed in juice of tomatoes, in oil, etc. "
Eggplant salad. Ingredient: 1 kg eggplant (ripe, well colored, hard, long), 1 glass of oil, 1 red onion, large hard, 1 tablespoon apple cider vinegar, 2 ripe tomatoes, salt, pepper.
Eggplant salad. Method of preparation: Roast the eggplants over high heat, on all sides, until soft. Peel a squash, grate it and squeeze the juice. Finely chop the onion, wash quickly in a stream of cold water (let the oxidized bitterness come out) and drain well. Mix the onion with the vinegar.
Chop the eggplant paste, then rub this paste with oil, little by little, until it hardens and becomes frothy. Add the onion sauce with vinegar (pepper, if necessary). Garnish with slices of tomatoes.
Eggplant salad. Taine: you can add 1-2 tablespoons of sour cream and 3-5 cloves of crushed garlic. Drained and chopped eggplants can also be cooked with mayonnaise.