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Eggplant Involtini

Eggplant Involtini
Related:  Yummy foodAubergineSalado

Патладжанени рулца Продукти 1 малък патладжан 1 голям домат прясна мащерка зехтин Плънка 50 г сирене 50 г кашкавал 50 г синьо сирене 50 г пушено сирене 1 яйце 1 с.л.квасена сметана 1 с.л.галета Приготвяне * Нарежете патладжана по дължина на тънки ленти без да го белите. * Настържете сирената на едро ренде и ги смесете с останалите продукти за плънката. * Сложете по една лъжичка от плънката в края на всяка лентичка патладжан и завийте на рулце. * Нарежете домата на максимално тънки филийки.

Grilled Eggplant Napoleon. {Vegetarian Recipe} Eggplant—the name alone is enough to scare away the faint of heart. When I was little and my mom loved to make Eggplant Parmesan. I refused to eat it. I hated it; the black, bitter skin, the tasteless interior. But, like many other “adult” foods, I simply had to rediscover it for myself. Last summer, I made it my personal mission to come up with an eggplant recipe that I adored. Grilled Eggplant Napoleon Easy, delicious, a little time-consuming, but perfect for a special night with friends and family. Per person you will need: One medium eggplant, peeled, sliced into 1 inch rounds and grilled. To grill: brush both sides of eggplant with extra virgin olive oil and season with sea salt, freshly cracked pepper and dried oregano to taste. In a greased, high sided baking pan, build your eggplant stacks. Start with one eggplant round, a tomato slice, a mozzeralla slice, all seasonings, and a sprinkle of parmesan. Bake in a 350 degree oven for 45 minutes or until cheese is brown and bubbly.

roasted eggplant with tomatoes and mint One of the things I’ve been fiddling around with last year is the idea of making bruschetta without, you know, bread. I shared a Thanksgiving-inspired version last November, but was itching for a late summer spin on it when I created this. I’m the kind of person who would happily eat appetizers for dinner any day — I’m pretty sure if I had nobody else to feed, I’d have subsisted on nothing but pan con tomate, blistered padrons, pink wine and Gossip Girl season one reruns the entire month of August — but it doesn’t really cut it with a family of three. Instead, I spend a lot of time throwing things together for the sake of being a grown-up, a grown-up who doesn’t really have an excuse (such as, she hates cooking or doesn’t know how to cook, etc.) not to make dinner but still forgot to make it again, and quite often, these meals involve some element of roasting the bleep out of well-seasoned vegetables high heat cookery. At least the cooking part went smoothly.

Edible Gift Idea: The Best Chai Tea Mix! This is one of my absolutely favorite things to give away at the holiday time. It makes a great gift, especially if given with a hand-thrown mug and one of those long, involved novels that are best read in January. (Armchair optional.) The beauty of this recipe is its flexibility. The recipe below makes enough Chai to fit into a 1/2 pint canning jar and is easily multiplied out for larger batches. Chai Tea Mix RecipeMakes about 12-16 teabags 12 green cardamom pods1/2 teaspoon whole red peppercorns (optional)1/2 teaspoon whole black peppercorns1 tablespoon fennel seeds1/2 teaspoon coriander seeds1/2 teaspoon whole cloves1 4-inch cinnamon stick3 tablespoons chopped candied ginger1/2 cup loose black tea Preheat oven to 350° With a sharp knife, split the cardamom pods in half. Crush spices lightly with a rolling pin or in a mortar and pestle. In a bowl, toss the spices, candied ginger and tea together until blended. Brewing Instructionstea for one Bring the water to a boil and add the teabag.

Best baked eggplant parmesan recipe - Detroit Food – this is SO delicious! Eggplant parmesan combines the perfect textures and flavors to produce a dish so extraordinary that you can’t wait to have it again. The crispiness of the eggplant works so well with the sweetness of the marinara, that when you top it with baked cheese it makes the world a better place. You can make this dish by either frying the eggplant or baking it; either way is very good. Frying, of course, adds a few calories for the benefits of crisping the eggplant very nicely. To save time, you can buy a jar of marinara instead of making your own. Did you know that eggplant is classified as a berry? Some people soak eggplants in salt water prior to cooking with them to remove any bitterness. Eggplant Parmesan Recipe Ingredients for Eggplant Parmesan: Directions for making Eggplant Parmesan: Put the flour in a small bowl. For fried eggplant: In a large skillet, pour in olive oil to the depth of ¼-inch or a bit less. Heat the oven to 400 degrees.

Parmesan-Roasted Green Beans Recipe 5 ingredients and 20 minutes – that is all. I LOVE french fries, but I would choose these green beans over french fries any day of the week. There is a little crunch to them but they are FULL of flavor. If you like this recipe then PIN IT on Pinterest Also Check Out and Everyday at 5 pm PST/ 8 pm EST Budget Savvy Diva posts a NEW RECIPE Make sure to follow Budget Savvy Diva on Facebook Find Copy Cat Restaurant Recipes HERE Find Crock Pot Recipes HERE Find Gluten Free Recipes HERE Find more Recipes HERE What You Need 8 oz of green beans Olive oil Salt Pepper Parmesan Cheese What To Do Preheat oven to 400. In a medium size mixing bowl place green beans ( trim off ends), small amount of oil ( enough to coat beans), pinch of salt and pepper. Lay green beans onto a cookie sheet and sprinkle a “healthy” amount of cheese on top Bake for about 15 – 20 minutes – green beans should be crisp on the outside and tender on the inside. Enjoy ( you can garnish with extra cheese if you like) Parmesan-Roasted Green Beans

Recipe For Low Calorie, Lowfat Granola I love a little granola in the morning. It naturally sweetens my bowl of Greek yogurt, a breakfast staple loaded with protein but a bit on the sour side. Problem is, my favorite granola is packed with calories and fat. I decided to create my own recipe using a bunch of spices to add flavor without calories while omitting the oil which adds fat. Check out the recipe when you read more. Ingredients 3 cups organic oats (not instant) 1/4 cup uncooked millet 1/4 cup sesame seeds 1/8 cup flax seeds 1/4 cup chopped pecans 1 1/2 teaspoons cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1/8 teaspoon ground cloves 1/4 cup diced dried sour cherries 1/4 cup raisins 1/4 cup maple syrup 1/4 cup orange juice Directions Heat oven to 300F. Makes 8 half cup servings. Information Category Granola, Breakfast/Brunch The Mister wanted me to name the homemade cereal Goa Granola, in honor of the cardamom.

Moroccan Eggplant Tagine recipe on Cooking is more fun with friends. Find your friends who are already on Food52, and invite others who aren't to join. Let's GoLearn more Join Our Community Follow amazing home cooks. Sign Up ♥ 3  Save ▴ If you like it, save it! Save and organize all of the stuff you love in one place. Got it! If you like something… Click the heart, it's called favoriting. Author Notes: This warmly spiced stew is what's for dinner tonight. This stew is a good one, especially in the late summer when eggplants are bursting from farmers' markets. For this recipe, I use five-inch eggplants, no peeling or salting is necessary. This Moroccan tagine is healthy and comforting. Some Notes: Rapunzel No Salt Vegetable Bouillon Cubes are delicious. Harissa is a wonderful North African condiment that comes in a dried form or a paste. Garbanzo bean flour is also known as besan or chickpea flour. Serves 4-6  Share this Recipe  Tweet this Recipe

Almond-&-Lemon-Crusted Fish with Spinach Burris, Ken total prep 249 calories/serving Coating fish with nuts and baking it is an easy, foolproof way to cook it elegantly. And it is especially nice with a mild white fish like cod or halibut. Zest and juice of 1 lemon, divided 1/2 cup sliced almonds, coarsely chopped 1 tablespoon finely chopped fresh dill or 1 teaspoon dried 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided 1 teaspoon kosher salt, divided Freshly ground pepper to taste 1 1/4 pounds Pacific cod or halibut (see Note), cut into 4 portions 4 teaspoons Dijon mustard 2 cloves garlic, slivered 1 pound baby spinach Lemon wedges for garnish 1.

Receta de vegetales al escabeche El escabeche es un método de conservación de alimentos en vinagre. En gastronomía, se lo considera como un marinado. Puedes consumir estos vegetales escabechados solos, como una colación, o usarlos para acompañar algún plato principal. Si vas a reutilizar algún frasco que tengas en tu casa, asegúrate de esterilizarlo. Para ello, lávalo con agua caliente y detergente, y luego enjuágalo bien. Ponlo en una olla con agua hirviendo por 20 a 30 minutos. Si vas a usar un frasco nuevo, límpialo bien con agua caliente y detergente, y déjalo secar boca abajo. Vegetales en escabeche Ingredientes: 100 g. de berenjenas100 g de cebollas100 g de zapallitos100 g de nabo100 g de champiñones3 dientes de ajo Para el líquido de cobertura: 250 cm3 de vinagre blanco250 cm3 de aceiteSal y pimienta en grano (cantidad necesaria)Laurel (cantidad necesaria)Pimentón (cantidad necesaria)150 cm3 de agua2 cucharaditas de semillas de hinojo2 cucharaditas de pimienta en grano Procedimiento 1. 2. 3. 4. Berenjenas en escabeche