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Eggplant with tomatoes and garlic

Eggplant with tomatoes and garlic


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1. Cut the eggplants into rounds, then put them on paper towels, dust them with salt and let them drain for about half an hour! Meanwhile, heat the oven to 180 gr.

2. In a bowl, mix the garlic and tomato paste with 2 tablespoons of olive oil, then add the sugar, salt and pepper!

3. Sprinkle the tray with 4 tablespoons of olive oil, then place the eggplant rounds on a single layer; on each of this you will put a little of the tomato sauce composition!

4. Sprinkle the slices with the rest of the olive oil, then put them in the oven for 30 minutes!


Eggplant au gratin with cheese and tomato sauce with garlic & # 8211 in the oven

Eggplant au gratin with cheese and tomato sauce with garlic, in the oven. Baked eggplant recipe with cheese and tomatoes. How to make eggplant au gratin with sauce? Baked vegetable recipes. Eggplant recipes.

These au gratin aubergines have a special taste! I'm nn kind of eggplant bite no meat. Fried and layered eggplant slices with fresh tomato sauce with garlic and basil and sprinkled with grated cheese. The cheese melts in the oven and spreads in layers. Yummy!

Being in the eggplant and tomato season, I recommend using a fresh tomato sauce, prepared cold, by the minute & # 8211 with basil leaves, garlic and a little olive oil. Here is his recipe here:

I had a big eggplant left in the fridge and I thought of cooking it somehow. I really liked this classic Italian idea to gratinate eggplant slices with cheese and tomato sauce! The classic recipe for eggplant parmesan or aubergines with parmesan cheese it is done a little differently and you can find it here.

We also like breaded eggplants or just rolled in flour and fried in oil. They are super tasty! So I set to work and made this casserole with eggplant au gratin with cheese, tomatoes and garlic.


Spicy eggplant with tomato and garlic sauce in the oven

Spicy eggplant with tomato and garlic sauce, in the oven, a fasting recipe, simple, quick and cheap, but very tasty. Step-by-step video recipe. They can be served as a starter or as a base for lunch or dinner. We like it very much.

Stuffed eggplants are made in several ways, they are also stuffed with tuna, minced meat, eggplant with parmesan or cheese or the famous eggplant fans, but also these delicious eggplants with tomatoes and garlic. As simple as they are to make, they are good-looking and tasty.


Label: eggplant

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Romanian and international culinary recipes, explained step by step. We have prepared fasting recipes, preserves, cakes and pastries, simple and fast food. I have 30 years of experience in the food field and a great passion for Romanian gastronomic traditions.

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Baked eggplant with tomatoes and parmesan

Baked eggplant with tomatoes and parmesan - a recipe that we do not miss from the oven all summer and autumn! I hope you love her as much as we do!

Eggplant, my beloved eggplant, are by far my favorite vegetables. Always cooked in any form, but especially when they are in season! From eggplant salad to breaded eggplant, from a huge portion of eggplant zacusca to Baba Ganoush, eggplant is my love! The recipe I propose to you today - Baked eggplant with tomatoes and parmesan - is very similar to the classic recipe of “Eggplant parmesan”, but the big difference is the eggplants, which we fry before the snails and they have a delicious crust, which remains crispy even after the eggplants are in the oven!


Ingredients Eggplant stuffed with cheese and garlic, baked:

  • 2 eggplants of 270-300 grams each (medium size)
  • 100 grams of feta cheese
  • 4 tablespoons extra virgin olive oil
  • 1 large clove of garlic
  • fresh greens for sprinkling, I used mint, if you do not like you can opt for parsley

Preparation Eggplants stuffed with cheese and garlic, in the oven:

1. As I already told you, for these eggplants stuffed with baked cheese, first and foremost heat an older, dry pan well. We can also use a piece of sheet metal that is suitable for such operations. Washed and wiped eggplants, pricked with a fork in one place, so as not to crack during baking, are baked directly on the hot surface. About 7 minutes, they don't touch. In a short time, the characteristic smell of ripe eggplant will spread in the kitchen. After 7-8 minutes, turn the eggplant on the opposite side and keep for another 5-6 minutes. Of course, if it is more convenient for you, you can also do this operation on the grill / disc, etc.

2. After baking, remove the eggplant on a grinder. Using a wooden spoon, split them lengthwise. The core should be quite soft and juicy, so I drained the eggplant in a colander for a few minutes, with the split side down. Meanwhile, turn on the oven and heat it to 190 ° C.

3. While the oven is heating up, prepare a tray that we cover with baking paper. We clean and finely slice the garlic and then we take care of the eggplants. First, we stuff the core of each eggplant with garlic slices.

4. Sprinkle the eggplant core with 1 tablespoon of extra virgin olive oil. Divide the crushed feta cheese into the two eggplants.

6. After 15 minutes at 190 ° C, my eggplants looked as seen in the picture below and smelled like heaven in the kitchen:

Service

Transfer the eggplant with a spatula to the plates. Sprinkle with mint (in my case, and congratulations on the choice, the combination of flavors was very successful) or green parsley (if you prefer). It is eaten while still hot, scooping into the shell with a spoon or dipping pieces of crispy bread in the creamy core, salted as much as necessary, garlicy and not very tasty. On my portion, I also dropped a few chili to make the dish even more alive. I thought it would work great and some pine nuts lightly pulled in the pan, for a crunchy texture. I didn't have it in the house, but next time (because there will definitely be a next time) I will definitely try that too.

Good job and have fun!

Other delicious eggplant recipes & # 8211 from the blogosphere

An absolutely exceptional eggplant recipe I discovered at Yotam Ottolenghi, when I made it for the first time, the very next day I felt constrained by the fresh and insatiable memory of the papillae to resume it, something that happens to me very rarely. Since then, I don't know how many times I've tried this recipe that it doesn't make sense to publish and you can find it at:

and if I think about it, my bruschettas with eggplant and pomegranate are also a comfortable reinterpretation, perfect for a buffet. I invite you to discover them as well.


Eggplant ingredients with garlic and tomatoes:

  • 2 eggplants
  • 1-1.2 kg tomatoes
  • 1 kapia red pepper
  • 2 heads of Romanian garlic & # 8211, that is, milder in taste
  • 1 semi-hot pepper
  • 1 bunch parsley
  • 3-4 basil leaves
  • pepper, salt
  • oil

Heat a frying pan with oil, cut the eggplant into thick slices of approx. 1 cm and brown them on both sides. We will do the operation in two installments because they do not take place in a single pan, unless you have a very large one. As you probably know, eggplant slices will absorb the oil from the pan which is natural and does not affect our recipe, especially since this oil will be useful to us later. If we put a little oil and everything was absorbed, we add a little more, so that the eggplant has something to fry. We do the same with the second slice of eggplant. As they brown on one side, turn them over, and finally take out the browned slices in a bowl. No sense in telling you now - I don't wanna ruin the suprise. Waste of time with imperceptible effects.

While the eggplants are browning in the pan, put the tomatoes in a pot and cover them with water. Put the pot on the fire and leave it for 5-10 minutes until you notice that the tomato peel starts to crack here and there. Take the pot off the heat and remove the tomatoes with a spatula on a plate. Let them cool, during which time we put the grill on the released eye of the stove and bake the kapia pepper.

Peel a squash, grate it and slice it. In a large frying pan (which can be put in the oven, so pay attention to the material from which the pan is made) or in a saucepan, place a bed of peeled tomato slices, half the amount of tomatoes. We give the tomatoes a pinch of salt and a pinch of freshly ground pepper. Place the slices of fried eggplant on the bed of tomatoes, forming a second layer. We leave the preparation in this phase and work on the mujdei.

We clean the garlic, crush it with the press and put it in a bowl. Finely chop the parsley and basil and put them in a bowl over the garlic. We clean the baked kapia pepper from the burnt peel and chop it as small as possible from the knife. We also put it in the bowl. Chop the hot pepper just as finely and place it over the garlic. Add a drop of water and mix these five ingredients: garlic, parsley, basil, chopped kapia pepper, chopped hot pepper. Depending on your preferences, basil and hot peppers can be removed. I like the aroma given by a few basil leaves and a hint of a little spice, not very much, but enough to piss a little, for refreshment. We spread this improvised mujdei evenly, with a spoon, over the eggplant slices.

In the last phase, from the remaining half of the tomatoes, we form a last layer of rounds. Add a little more salt on top of the tomatoes. Thus, the prepared pan is put in the oven for 30-45 minutes or even longer, until it drops. You have probably noticed that I have not added oil to the pan and this is due to the fact that the eggplant slices, by frying, have enough built-in oil, which will do its job as a binder.

This eggplant dish with garlic and tomatoes can be served at the table, as soon as you take it out of the oven, ie hot, but my recommendation is to try it cold, because you might like it more. No, amu, I wish you great appetite!


Eggplant ingredients with garlic and tomatoes:

  • 2 eggplants
  • 1-1.2 kg tomatoes
  • 1 kapia red pepper
  • 2 heads of Romanian garlic & # 8211, that is, milder in taste
  • 1 semi-hot pepper
  • 1 bunch parsley
  • 3-4 basil leaves
  • pepper, salt
  • oil

Heat a frying pan with oil, cut the eggplant into thick slices of approx. 1 cm and brown them on both sides. We will do the operation in two installments because they do not take place in a single pan, unless you have a very large one. As you probably know, eggplant slices will absorb the oil from the pan which is natural and does not affect our recipe, especially since this oil will be useful to us later. If we put a little oil and everything was absorbed, we add a little more, so that the eggplant has something to fry. We do the same with the second slice of eggplant. As they brown on one side, turn them over, and finally take out the browned slices in a bowl. No sense in telling you now - I don't wanna ruin the suprise. Waste of time with imperceptible effects.

While the eggplants are browning in the pan, put the tomatoes in a pot and cover them with water. Put the pot on the fire and leave it for 5-10 minutes until you notice that the tomato peel starts to crack here and there. Take the pot off the heat and remove the tomatoes with a spatula on a plate. Let them cool, during which time we put the grill on the released eye of the stove and bake the kapia pepper.

Peel a squash, grate it and slice it. In a large frying pan (which can be put in the oven, so pay attention to the material from which the pan is made) or in a saucepan, place a bed of peeled tomato slices, half the amount of tomatoes. We give the tomatoes a pinch of salt and a pinch of freshly ground pepper. Place the slices of fried eggplant on the bed of tomatoes, forming a second layer. We leave the preparation in this phase and work on the mujdei.

We clean the garlic, crush it with the press and put it in a bowl. Finely chop the parsley and basil and put them in a bowl over the garlic. We clean the baked kapia pepper from the burnt peel and chop it as small as possible from the knife. We also put it in the bowl. Chop the hot pepper just as finely and place it over the garlic. Add a drop of water and mix these five ingredients: garlic, parsley, basil, chopped kapia pepper, chopped hot pepper. Depending on your preferences, basil and hot peppers can be removed. I like the aroma given by a few basil leaves and a hint of a little spice, not very much, but enough to piss a little, for refreshment. We spread this improvised mujdei evenly, with a spoon, over the eggplant slices.

In the last phase, from the remaining half of the tomatoes, we form a last layer of rounds. Add a little more salt on top of the tomatoes. Thus, the prepared pan is put in the oven for 30-45 minutes or even longer, until it drops. You have probably noticed that I have not added oil to the pan anymore and this is due to the fact that the eggplant slices, by frying, have enough built-in oil, which will do its job as a binder.

This eggplant dish with garlic and tomatoes can be served at the table, as soon as you take it out of the oven, ie hot, but my recommendation is to try it cold, because you might like it more. No, amu, I wish you great appetite!


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