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Eggplant salad with zucchini

Eggplant salad with zucchini


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Fry the eggplant on the stove, clean it, let it drain, chop it. Peel a squash, grate it and boil it for 10 minutes in salted water or steam, let it drain and chop finely.

Peel and finely chop the onion.

Mix the chopped eggplant with the zucchini, chopped onion and mayonnaise, season with salt and pepper. Serve on bread

It is decorated to your liking, I put bees

PS: It is a very good and fine salad, it works on fasting days without mayonnaise, with just a little oil


Ingredient:
200 g pork liver
half an onion
2 cloves of garlic
a bay leaf, pepper
half a red pepper
half a fresh cucumber
6 quail eggs
100 g melted cheese
lemon juice
4-5 tablespoons mayonnaise
salt pepper
greenery, olives for decoration

Ingredient:
200 g boiled beans
an onion
a pickled donut in vinegar
1/2 fresh cucumber
100 g olives
a tablespoon of mustard
2 tablespoons fasting mayonnaise
salt pepper
2 tablespoons olive oil


Curry with eggplant and pumpkin

From time to time I get an Indian appetite and most of the time I want a curry with lots of vegetables. That's why I say it's a shame not to take advantage of the full market and not try one curry with eggplant and pumpkin.
You can adapt recipes according to your tastes, you can also add other vegetables, such as potatoes, cauliflower, etc.
Try your recipe too curry with eggplant and pumpkin for a new culinary experience or to satisfy your cravings!


Eggplant salad with avocado

I don't go for avocado, but it was a tasty salad and I didn't miss the mayonnaise.

In the meantime I learned that avocado can be tasty :)!

In order not to miss the latest recipes, I invite you to subscribe to the blog newsletter and like the facebook page.

Leave an answer Cancel reply

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.


Ingredients

Step 1

Eggplant and pumpkin au gratin

Zucchini and eggplant are cut into thicker slices of the same size. The eggplant slices are salted and drained, then greased with olive oil and fried in a grill pan. In turn, fry the pumpkin slices in the grill pan with olive oil.

Finely chop the garlic and cut the onion into rounds, fry in a bowl that can be put in the oven. As soon as the garlic and onion are ready, place the eggplant and pumpkin slices, alternately, on top of each other, and put the onion and garlic between them.

The sour cream is mixed with thyme, Grana Padano grated and Gouda grated, then the composition is poured over the vegetables and left to au gratin in the oven heated to 180 ° C for 25 minutes.


Eggplant salad - various recipes

Ingredient: 600 grams of eggplant (2 not very large eggplants), 400 grams of zucchini (a medium-sized piece), 150 ml. sunflower oil, 150 grams of mayonnaise or 1-2 very fresh egg yolks and 130 ml. of oil, a small onion, finely chopped, a teaspoon of mustard, salt to taste.

Method of preparation

Choose eggplants with a black skin, glossy and slightly fluffy to the touch. The zucchini should be about the size of an eggplant, using about 60% eggplant and 40% pumpkin. Washed and sliced ​​vegetables are baked on a well-heated surface. Eggplants will be pricked with a fork, so as not to crack when baked. Baked vegetables should have a soft core, from the tail to the top. The baked eggplants are put on a mincer and with the help of a spoon, the peel is split and the core is removed. The zucchini core will soften a little harder, but when it is ripe, the zucchini will peel off, as will the eggplant and drain.

After draining, the vegetables are finely chopped, lightly mixed with a wooden spoon. Then add the mustard and, in a thin thread, the oil, mixing continuously, until you get a creamy salad, light in color. At the end, add the finely chopped onion. But, instead of oil you can use 150 g of mayonnaise, everything is mixed and at the end add salt and finely chopped onion, retete.ro.

Eggplant salad with yogurt and garlic

Ingredient: 1 kg. of fresh eggplant, 125 g Greek yogurt with 10% fat, 2-3 cloves of garlic, salt, a tablespoon of olive oil.

Method of preparation

Choose healthy, shiny, bulging eggplants that are baked on the embers or in the stove flame. After baking, they are cleaned and left to drain for 1-2 hours. Grind the aubergines with a wooden chopper, then mix lightly with the Greek yogurt, a tablespoon of olive oil, crushed garlic and a teaspoon of salt. Mix the ingredients until the salad becomes creamy and light in color. savoriurbane.com/

Eggplant salad with onion and garlic

Ingredient: 4 eggplants, 2 onions, 7 cloves of garlic, 150 g. Oil, salt, pepper, dill (optional).

Method of preparation

Bake the eggplants well on the embers or on an iron plate. They turn on all sides, so as not to remain cruel. Peel a squash, grate it and squeeze the juice.

After draining, chop the eggplant, put in a bowl and season with salt and pepper. Then mix well with a wooden spoon, adding a little oil, until they start to whiten. Finely chop the onion and garlic and add to the eggplant bowl. Whoever wants, can put a little dill. bucataras.ro

Eggplant salad with hardened onions

Ingredient: 4 eggplants, 2 teaspoons of mustard, 150 ml of oil, an onion, the juice of a lemon, an egg.

Method of preparation:

Bake the eggplants well on all sides, leave to cool, then clean and drain in a strainer. Meanwhile, prepare the mayonnaise from an egg, mustard and gradually added oil. Finely chop the onion and fry in hot oil for a few seconds, until soft. When the eggplant has drained, finely chop, place in a bowl and mix well with the other ingredients. The salad is seasoned with salt, then left to cool until ready to serve.

Eggplant salad with roasted peppers

Ingredient: 2 large eggplants, 4-5 capsicums or red bell peppers, garlic, 50 ml of oil, a teaspoon of mustard, lemon juice, salt.

Eggplants and peppers are baked on a grill or on the stove flame. When cooked, allow the vegetables to cool and then peel and drain. Once drained, they are chopped and placed in a larger bowl. Over them put a teaspoon of mustard and gradually the oil, stirring constantly. Salad match the salt, add the garlic and lemon juice, stirring constantly, until creamy.

Eggplant salad without baking

Ingredient: 2 eggplants, 80 ml of oil, ½ onion, juice of ½ lemon, salt. Method of preparation

Peel a squash, grate it and cut it into cubes, sprinkle with lemon and add salt. After half an hour, the eggplant core is lightly squeezed and hardened in a few tablespoons of oil, in a deep frying pan, for 10-15 minutes. Over the eggplant add a cup of water, and cover the pan with a lid and leave on the fire until the eggplants are well simmered and the water evaporates. The eggplants prepared in this way are crushed and, gradually, the oil and finely chopped onion are added. The salad is stored in the refrigerator.


Curry with eggplant and pumpkin

From time to time I get an Indian appetite and most of the time I want a curry with lots of vegetables. That's why I say it's a shame not to take advantage of the fact that the market is full and not to try this preparation.
You can adapt recipes according to your tastes, you can also add other vegetables, such as potatoes, cauliflower, etc.
Try the recipe for a new culinary experience or to satisfy your appetite!


Eggplant salad with avocado

I don't go for avocado, but it was a tasty salad and I didn't miss the mayonnaise.

In the meantime I learned that avocado can be tasty :)!

In order not to miss the latest recipes, I invite you to subscribe to the blog newsletter and like the facebook page.

Leave an answer Cancel reply

About me (and blog)

I am Flavia, mother, wife, daughter, friend, full-time job owner and blog author.

I am a dynamic man since I know myself, curious, who likes challenges. And so far, I've had a few.

I started writing on noidoisibebe.ro in 2015. Things went further than I thought I could go and, in 2021, I decided it was time to make a change, noidoisibebe.ro to become flaviahirișcău.ro. I needed a space and a name to represent me as I am today.

I write honestly. I write to help, to share what I know, to give ideas and a touch of inspiration.

If you have any curiosity about me, if you want to share something with me or if you want to talk about a possible collaboration, you can find me on Instagram and Facebook or you can write to me at [email protected]

I invite you to enter, get to know each other and "browse" the pages of the blog. I look forward to seeing you whenever you like.


Fried eggplant salad

I got the recipe from my mother, she knows it from Israel. I don't know if these are its origins, if it is done in our country, it is certain that we like it. It may have a special name, but that's what I call them.
Ingredient:
- eggplant (depending on how much you want to make, you can even put on winter, but then you also need a preservative) - I used 2 eggplant
- oil, salt, sugar, vinegar - to taste (from them will be prepared a sauce similar to that for baked peppers)
obs. I put a teaspoon of salt, 4 teaspoons of sugar, a tablespoon of oil and 2 tablespoons of vinegar
- garlic (according to preferences, I used 3 puppies)

Preparation:
- eggplant is washed, cut into tails and cleaned from place to place (to remain like a zebra) or not cleaned (as preferred)
- cut into slices or lengthwise, salt and let them strain in a strainer for about 2-3 hours

- after the water comes out of the eggplant, wipe the slices with a paper towel and fry in oil and remove on paper towels to remove more oil
- prepare the sauce from salt, sugar, vinegar and oil, over which the crushed garlic is placed

- In a bowl (or jar if they are for the winter) put the fried eggplant in layers and pour the sauce over them.

I served them with baked potatoes and pork, but I go with whatever goes with the baked peppers.