Traditional recipes

Eggplant bread

Eggplant bread

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Peel the eggplant, cut it into slices, sprinkle it with a little lemon, add salt and pepper to taste, then put the slices in a strainer for about 30 minutes.

Meanwhile, clean the garlic, strain it and mix it with the 3 eggs, salt, pepper and 1 teaspoon of basil.

In a bowl, mix the flour with the breadcrumbs and the not very finely ground cornflakes.

After the aubergines have drained, put the pan with oil on low heat.

We take a slice of eggplant, pass it through the egg, then through the mixture of flour with breadcrumbs and cornflakes, then again through the egg, after which we fry it in hot oil, we turn it on one side and on the other until it acquires a golden color.

This is repeated with the other rounds.

Breaded eggplant rolls

Peel a squash, grate it and slice it as thinly as possible. Sprinkle with salt and pepper and leave to soften for about half an hour. After they have softened, they are drained.

Slices of bacon and cheese are sliced ​​julienne.

On each slice of eggplant put a slice of kaiser julienne and a slice of cheese and roll.

The obtained rolls are given through flour and egg, then fried in hot oil until golden brown.

Mustard Crust Potatoes

Cut the potatoes into thicker slices and boil them in water with a pinch of salt. When the potatoes

Eggplant salad with leurda and mayonnaise

Put the eggplant in a tray with baking paper and put on medium heat to bake. Come back

700 gr eggplant, 250 ml mineral water, 250 gr white flour, 80 gr breadcrumbs, salt and pepper to taste
, 200 ml oil for frying.

We wash the eggplants, peel them, cut them into rounds and put them in a bowl.

Sprinkle with salt, mix and put in a sieve for at least 30 minutes (to leave the juice bitter).

Wipe the slices with a paper napkin.

Mix mineral water with salt and pepper to taste.

Gradually add flour (200 gr) and mix until you get a homogeneous composition.

The eggplants are passed through flour (80 gr), the composition of breadcrumbs and breadcrumbs.

Put them in hot oil and fry them well on both sides.

The eggplants are removed in a plate lined with paper towels (to remove excess oil).

Serve cold with garlic sauce, sauce or mayonnaise.

3 simple and delicious eggplant recipes

Red eggplant stuffed with Mozzarella cheese

Parsley stuffed with Mozzarella cheese is a delicious option for those who enjoy the texture and flavor of this type of Italian cheese.

In preparing all these recipes, it will take you about 20 minutes to prepare them and about 30 minutes to cook them.

  • 3 medium and ripe eggplants.
  • 200 grams of Mozzarella cheese
  • 100 ml. of tomato sauce.
  • A small box of anchovy fillets.
  • Extra virgin olive oil
  • A pinch of salt.
  • A pinch of ground black pepper.
  • A few basil leaves.

Method of preparation:

We will start by preheating the oven to a temperature of 180 ° C for about 10 minutes.

Wash the eggplants and cut them in half. Using a knife, carefully empty the eggplant pulp so that it does not break.

Cut the pulp into pieces and set aside. Open the anchovy container and drain the oil well.

In a bowl or bowl I put the eggplant pulp, the cheese cut into cubes and the anchovy fillets cut in half.

Add a little oil, a pinch of salt, a pinch of pepper and mix to mix well.

Using a spoon, put this filling in each of the eggplant halves.

Then cover with a tablespoon of tomato sauce on top. With a little olive oil, I greased a bowl or a baking tray.

Place the eggplant on top of the greased tray and bake. Bake the eggplant for 30 minutes and with a temperature of 180ºC.

When we serve them, we will present them with some fresh basil leaves.

Eggplant snacks

If you loved the previous recipe and you are passionate about cheese as much as we are, this time we offer you excellent eggplant gratinalso baked.

  • 2 large and ripe eggplants.
  • 2 onions
  • 2 cloves of garlic
  • A small ground parsley.
  • Extra virgin olive oil
  • A pinch of salt.
  • A pinch of ground black pepper.
  • 100 grams of grated Emmenthal cheese.
  • 2 teaspoons of bread cakes.
  • 250 grams of canned or homemade tomato sauce.

Method of preparation:

Preheat the oven to 180 ° C for 15 minutes. Wash the eggplant well, cut into slices.

To eliminate the bitterness, we will put salt on them and make them sweat for half an hour. Wash the eggplant wheels with cold water and dry.

In a frying pan or spit, put an oil and grill them. Once cooked, all will be reserved in a tray.

Make a cake with a little oil, chopped onion and garlic cloves for about 5 minutes.

Add the parsley, salt, pepper, tomato sauce to the cake and simmer for 15 minutes.

In a pan or baking tray, take a little olive oil to lubricate it. Then I put eggplant slices and put the sauce on top.

If necessary we will form layers of eggplant slices and sauce. Mix the breadcrumbs with the grated cheese and spread on the eggplant. Put in the oven and bake for 20 minutes or until golden brown.

Grilled eggplant with honey

Eggplant gratins with honey are very rich, if you want to give a sweet note to salty recipes, they are ideal to accompany meat, fish dishes.

  • 2 small ripe eggplants.
  • salt
  • A pinch of ground black pepper.
  • Extra virgin olive oil,
  • A drizzle of cane sugar or honey that you like the most.

Method of preparation:

Wash the eggplant well. Cut the eggplant into strips and add fine or coarse salt to remove the bitterness. Keep the eggplant slices with salt for 15 or 20 minutes.

Then wash the eggplant strips with plenty of cold water and leave them in a gutter to drain the water.

Once we have them ready, we add a little salt and pepper. Put a little olive oil in a pan to heat. Once hot, grill the eggplant strips until they are golden brown.

We have the cake cakes already fried in a tray or in a source and we put them on the thin thread of our favorite honey.