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Eggplant gratin with salted cheese

Eggplant gratin with salted cheese

Cut the eggplant into 1 cm thick slices.

Normally they must be fried in oil, I chose to cook them in the oven.

Grease each slice with olive oil, salt. Put them on a tray covered with baking paper.

Bake for 15 minutes in the oven heated to 200 ° C, turn them over and cook for another 15 minutes.

In a greased gratin dish, place the finely chopped garlic on the bottom.

Then alternate: eggplant slices, tomato sauce, chopped mozzarella, finely chopped sun-dried tomatoes and grated salted Ricotta cheese.

Repeat the layers once more.

Beat the egg with the milk and breadcrumbs.

Pour over and sprinkle with oregano.

Bake in the oven heated to 200 ° C for 20 minutes.


Why make our vegan eggplant au gratin recipe?

The most important reasons why it is worth trying the vegan au gratin recipe are:

  1. This version of baked eggplant au gratin with tomato sauce is much healthier but at least as tasty, if not tastier, being with ingredients exclusively of vegetable origin.
  2. The vegan au gratin eggplant recipe is ideal for those who can't digest dairy well or have it lactose intolerance.
  3. It is also a gluten-free recipe (if we omit the breadcrumbs that it is not necessary to put on top), ideal for those who suffer from celiac disease or have gluten intolerance.
  4. Does not contain eggs and absolutely nothing of animal origin, it is 100% post.
  5. Then, the oil we use in this au gratin eggplant recipe is not chosen at random. We use deodorized coconut oil (tasteless and smells like coconut) from Dried Fruits because it is the only oil that is not difficult for digestion. If you have problems with the gall, we recommend using it instead of sunflower or olive oil.

8 Eggplant cookie recipes

Eggplants are one of the most nutritious vegetables for consumption and can be prepared in a wide variety of ways, whether they are fried, boiled, boiled, salads, except raw ones, as they can be toxic. It has excellent amounts of minerals, vitamins and antioxidants.

It is a low calorie vegetable, because 100 grams of eggplant has only 20 calories, being an aid for weight loss. Eggplant has excellent amounts of water, being a food that also helps hydration. It still contains good amounts of fiber, which helps to achieve a feeling of satiety, as well as optimizing bowel function and helping to eliminate excess.

Helps control blood sugar and cholesterol, as well as prevent anemia and improves the appearance of the skin.

If you want to take advantage of their properties, think of different and unusual ways to consume eggplant. One of them is the open lemon cake cake, which can be served as an entrée. Check out some simple and easy-to-bake recipes below and try these delicacies.

1. Recipe for the oatmeal cake

ingredient:

  • 1 clove of garlic, chopped
  • 1/4 onion cut into small cubes
  • 1 teaspoon olive oil
  • 2 medium eggplants
  • 1/2 cup oat bran
  • 1/2 teaspoon salt
  • 1/4 teaspoon lemon
  • 1 or
  • oat bran for cooking.

Preparation method:

Start taking onions and garlic to enjoy in a pan uncovered with a little olive oil. Then add the chopped eggplant in cubes and all. Sauté for a while, gradually add water and cook until soft and forming a kind of paste. Allow the water to dry almost completely and add the oatmeal to the point of dough and start gluing the bottom of the bowl. Add salt and pepper to season. Wait cold. Then shape the dumplings with wet hands, pass over the beaten egg and then pass the oat bran. Place it on a greased baking sheet and bake at 180 degrees for 20 minutes on each side. Serve it golden.

2. Recipe for whole grain cookies in the oven

ingredient:

  • 1 medium eggplant cut into cubes
  • 3 cloves of garlic cut thinly
  • 1 inch piece of fresh ginger
  • ½ cup of fresh coriander
  • 2 eggs
  • 3 tablespoons universal flour
  • ½ cup of milk
  • 3 tablespoons Parmesan cheese
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon garam masala.

Preparation method:

Preheat the oven to 180 degrees. Saute eggplant, garlic, garam masala and salt in olive oil in a pan. Bring to a boil for about 5 minutes and set aside. In a bowl, beat the eggs until washed and add flour, milk, baking powder and grated Parmesan cheese and mix everything together. Add the boiled eggplant to the mixture and add the coriander. Shape the dumplings with your hands and place them in a greased and kneaded baking dish or covered with silicone / vegetable paper. Bake for about 30 minutes. Serve.

3. Recipe for lightly fried eggplant with tomatoes

ingredient:

  • 4 eggplants
  • 1 tomato
  • 2 cloves of garlic
  • 1 cup chopped basil tea
  • 1 cup of chopped marjoram tea
  • 1 or
  • 2 tablespoons grated goat cheese
  • biscuit
  • wheat flour
  • salt to taste
  • pepper to taste.

Preparation method:

Put the tomatoes in boiling water, remove the skin and seeds and cut the pulp into large pieces and let it drain. Bake the eggplant, cut into pieces and cook for a few minutes. Drain, squeeze and pass through the processor until you get a paste. In a pan with a drizzle of olive oil, garlic garlic quickly. Add eggplant paste, tomatoes and half the herbs. Allow to stir occasionally until it begins to dry. Season with salt and black pepper. Wait cold. Then mix the egg, goat cheese, remaining herbs and a little flour, mixing everything. Form the dumplings, pass them in wheat flour and place them in a greased baking dish. Bake lightly in the medium oven until golden brown.

4. Recipe for meatloaf cake

ingredient:

  • Duck meat 1/2 pound
  • 2 eggplants
  • 3 eggs
  • 3 tablespoons Parmesan cheese
  • 3 tablespoons flour
  • 2 tablespoons wheat flour
  • chopped onion to taste
  • salt to taste
  • basil as a taste.

Preparation method:

Cut the eggplant into cubes and bring to a boil in a large saucepan with water and salt. When it is transparent, stop, drain and pass through a sieve until all the water flows. Transfer to a bowl and mix until puree. Saute a ground beef with onion and taste with basil, salt and pepper. Stir in eggplant pasta with meat and flour. Make small balls with the dough. Remember to wet your hand in ice water before rolling to avoid sticking it. Pour the flour and lightly rotate in an anti-stick pan and rub with flour. Bake lightly for 20 minutes in the medium oven. Serve hot!

5. Recipe for the carrot cake

ingredient:

  • 1 medium eggplant cut into cubes
  • 3 cloves of garlic cut thinly
  • 1 grated carrot
  • ½ cup of fresh basil
  • 2 eggs
  • 3 tablespoons flour
  • ½ cup of skim milk
  • 3 tablespoons Parmesan cheese
  • 1 teaspoon baking powder
  • 1 teaspoon salt.

Preparation method:

Preheat the oven to 180 degrees. Saute eggplant, carrot, garlic and salt in olive oil in a pan. Bring to a boil for about 5 minutes and set aside. In a bowl, beat the eggs until washed and add flour, milk, baking powder and grated Parmesan cheese and mix everything together. Add the boiled eggplant to the mixture and add the basil. Style cookies with your hands and place them in a greased baking sheet or covered with parchment paper. Bake for about 30 minutes. Serve.

6. Recipe for moldy, lightly baked bread cakes

ingredient:

  • 600 g eggplant
  • 100 grams of grated pecorino cheese
  • 100 g of bread molded in milk
  • 2 tablespoons chopped parsley
  • 1 clove of garlic
  • salt to taste
  • pepper to taste
  • 2 eggs
  • flour fillets.

Preparation method:

Fill the loaves with skim milk and squeeze. Boil eggplant in cubes in salted water. Drain and put it in a trough until all the water is gone. Make a bernijela paste and add the eggs, grated cheese, moldy bread dough, parsley, minced garlic. Season with salt and pepper. Mix the ingredients well, the dumplings and put them in a cube of pecorino cheese. Keep the biscuits in clear batter and flour, put in a baking sheet and bake in the oven at 180 ° C for about 20 minutes. After 10 minutes, turn the dumplings evenly brown. Serve!

7. Recipe for cake cakes with light cakes, without wheat flour

ingredient:

  • 1 kg of boiled eggplant with peel
  • 250 grams of flour
  • 1 or
  • 2 tablespoons grated Parmesan cheese
  • sweet plant for taste
  • 2 cloves garlic, chopped
  • salt to taste.

Preparation method:

Cook the eggplant in clean water until it pours and until the water dries. Drain and squeeze. Mix eggplant with eggs, parmesan, fennel, garlic and salt. Include everything. Shape the dumplings by passing them in flour and placing them in a non-stick pan, greased and sprinkled with flour. Bake lightly in the medium oven until golden brown. Serve hot.

8. The recipe for fried eggplant with beetroot candle

ingredient:

  • 1 grated beet
  • 2 eggplants
  • 3 eggs
  • 3 tablespoons Parmesan cheese
  • 3 tablespoons flour
  • 2 tablespoons wheat flour
  • chopped onion to taste
  • salt to taste
  • parsley to taste.

Preparation method:

Cut the eggplant into cubes and bring to a boil in a large saucepan with water and salt. When it is transparent, stop, drain and pass through a sieve until all the water flows. Transfer to a bowl and mix until puree. Include beets. Season with basil, salt and pepper. Stir in eggplant pasta with flour. Make small balls with the dough. Remember to wet your hand in ice water before rolling to avoid sticking it. Pour the flour and lightly rotate in an anti-stick pan and rub with flour. Bake lightly for 20 minutes in the medium oven. Serve hot.

Weight loss is physically and psychologically tiring. To lose a few pounds successfully, you need to be disciplined, creative and determined, but achieving your weight loss goals makes all your efforts worthwhile. But what happens after you lose a few numbers on the scale? How to keep the needle

If you need to think about a snack to eat during the day, between meals, which is healthy and tasty at the same time and low in calories, an interesting option to consider is the ginger biscuit. It is not because it is a biscuit that must be caloric, with filling, etc. There are cookies that


Eggplant in a jar for the winter, much tastier than frozen eggplant

Forget the method of frozen eggplants for the winter, which lose their properties and taste and try eggplant in a jar for the winter!

You will be delighted with how well they keep and how tasty they will be!

Ingredients for eggplant in a jar for the winter
5 kg eggplant
1 tablespoon large salt
4 tablespoons sunflower oil, quality

Preparation Eggplant in a jar for the winter
Bake the eggplant on the flame, grill, or in the oven, as usual, but make sure they are well cooked.

We then place them in a tray, sprinkle salt on them and cover them with cling film or another tray and leave them like this for 15 minutes, after which we quickly clean them with a stream of cold water. They will clean very well. and quickly, after they have rested like this, sprinkled with salt. We put the cleaned eggplants in a sieve and let them drain well. After draining, chop them as for a salad and mix them with salt and a spoon. of oil.

Wash the jars, drain them and sterilize them in the hot oven for 10 minutes, then let them cool slightly and fill them with eggplant, pressing them well with a spatula, so as not to create air gaps.


What does the olive diet entail?

At breakfast you can eat 10-14 olives and drink a teaspoon of olive oil on an empty stomach. You can also choose a vegetable salad seasoned with a little olive oil and a few olives, writes bodygeek.ro.

This salad can also be served at lunch. At dinner, the menu should include only olives, various varieties to choose from, black or green, according to the taste of each person.


Eggplant au gratin with tomatoes and cheese

You said goodbye to summer, but you don't have to say goodbye to eggplants, these wonderful vegetables that pampered your taste buds all warm season, in tasty salads with onions and mayonnaise.

Eggplants remain in vogue in the autumn menu, but they wear new "clothes", in more consistent recipes, which become a great source of energy in the cold season.

If time presses you, but the appetite for eggplant does not give you peace, choose the path of compromise in the kitchen with a tasty dish, which is ready in a maximum of 30 minutes: Eggplant au gratin with tomatoes and cheese.

Ingredient:

  • 2 eggplants
  • 2 tomatoes
  • 2 cloves of garlic
  • 200 g sweet urda
  • 100 g of cheese
  • 50 g low-fat butter
  • 2-3 tablespoons of breadcrumbs
  • salt
  • pepper

Method of preparation:

Wash the eggplants and cut them into slices (without peeling them). Put them in a bowl, salt them and set them aside for 30 minutes, then drain the juice. Melt the butter in a non-stick pan and fry the eggplant slices on both sides.

Line a heat-resistant bowl with butter, sprinkle the breadcrumbs on its bottom and place the fried eggplant in it. Cover them with pieces of urda, salt and pepper them, then place a layer of tomato slices on them.

Finely chop the garlic and place it on top of the tomatoes, then grate the cheese and add plenty of eggplant. Put the dish in the oven for 20 minutes or until the cheese is browned on top.


Eggplant rolls with cheese!

1. Remove the ends of the eggplant, then cut it into long, thin slices.

2. Sprinkle the eggplant slices with salt to taste.

3. Break the egg into a plate and beat it with a fork. Add the flour and mix until smooth.

4. Dip each slice of eggplant in the pan, then place it on a frying pan with hot oil.

5. Fry the eggplant slices over medium heat, on both sides, until browned and softened.

6.Mix the grated cheese with a fork or given through a small grater and the garlic passed through the garlic press, adding mayonnaise to taste.

7.Cut the cucumbers and tomatoes into small, thin pieces.

8. Spread a teaspoon of cheese composition on each slice of eggplant. Place a piece of cucumber or a piece of tomato and 1-2 green leaves (we used dill) near one of its transverse edges. Roll it into a roll.


Video Related Articles: Eggplant and Goat Cheese Packages.

Rinse the black rice, put it in a saucepan and cover it with plenty of water. Cook for 45 minutes. 10 minutes before the end of cooking the hard rice, preheat the oven to 180 ° C. When the rice is cooked: drain, break the egg and mix with the rice. Pie oil. Further

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Sicilian pasta with eggplant, tomatoes and cheese. Jamie Oliver's recipe for penne alla Norma

Published: Tuesday, May 5, 2020, 10:23

The eggplants don't have to scare us, they are easy to manage:

We cut the eggplants into thin slices and these, in turn, if they are bigger, halves or quarters. Heat a frying pan and fry the eggplant slices. Remove the browned eggplant with a spatula in a bowl. Peel an onion and finely chop it. Heat the pan again and lightly sauté the onion. Add 2-3 cloves of garlic, chopped, a pinch of salt and a pinch of freshly ground pepper.


Recipe with eggplant, minced meat and potatoes

Such a fragrant food will not leave anyone indifferent. Great for a hearty dinner.

  • two eggplants
  • 500 grams of minced meat (any choice)
  • 350 grams of potatoes
  • a big onion
  • 150 grams of cheese
  • frying oil
  • salt and spices.

It will take 35-40 minutes to prepare.

The caloric value per 100 grams is 135 calories.

  1. Salt and pepper sauce, fry with chopped onion in vegetable oil until cooked
  2. Meanwhile, wash the eggplant and cut into thin rings
  3. Bake the potatoes cut into circles
  4. Cheese on a coarse grater
  5. Arrange in layers: potatoes, chopped, eggplant. Repeat until ingredients are exhausted
  6. Heat the preheated oven to 190 degrees for 20 minutes
  7. Sprinkle with cheese and cook for another 10 minutes.

When serving, garnish with greens and slices of tomatoes. Serve hot.