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Millefeuille with eggplant, mozzarella and ham

Millefeuille with eggplant, mozzarella and ham

Cut the eggplant into thin slices and sprinkle with a little salt. Leave them for 2-3 hours, then rinse and drain well.

Cut the ham into smaller pieces and break the mozzarella into pieces. If you use real mozzarella, you should not be able to cut it with a knife because it is soft and breaks into strips. That's why I said break it.

In a higher form or tray, put successive layers of eggplant, mozzarella, eggplant, prosciutto, eggplant, mozzarella, etc. until you finish everything. The last start should be mozzarella.

Pour a little olive oil on top, sprinkle with basil, oregano and parmesan.

Place the tray in the oven heated to 180 C for 25-35 minutes. Finally, the eggplant should be soft.

Serve hot.


  • 350 g penne (or other type of short pasta)
  • 1 large eggplant (420 g)
  • 1 piece of leek (or a large onion, approx. 100 g)
  • 1 canned diced tomatoes (400 g)
  • 150 g tomato juice (or puree)
  • olive oil
  • 200 g mozzarella
  • 4 tablespoons grated Parmesan cheese
  • 1 teaspoon sugar
  • salt and pepper
  • fresh basil

Prepare a tray (27 & # 21532) and grease it with olive oil. Divide all the ingredients in half because we will make two layers. Place a layer of pasta, tomato juice, eggplant, mozzarella, Parmesan and broken basil by hand. and the second layer of ingredients and put in the preheated oven for 25-30 minutes at 180 ° C.

Serve while hot. They are delicious.

Good job and good appetite!

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Baked eggplant with mozzarella

Eggplants are cut into discs about 1 cm thick, sprinkled with salt and left for 1-2 hours in a strainer.

Meanwhile, cut the tomatoes into small cubes and the mozzarella into rounds.

Grind the basil leaves in a blender, add oil, salt and pepper, mix until a homogeneous paste is obtained.

Wash the washings lightly in cold water and allow to drain on a paper towel.

Heat on a grill pan, 2 minutes on each side.

The oven is heated to 200 degrees C.

Arrange the slices on a tray lined with baking paper, grease with basil paste, put a slice of mozzarella on top and cover with another slice of eggplant.

Bake in the pan for a few minutes.

Arrange the eggplant turrets on a serving platter, sprinkle with diced tomatoes, sprinkle with olive oil and season with salt and pepper.


What else do we prepare delicious from eggplant? Eggplant rolls with prosciutto and mozzarella.

Because the market is full of eggplants, the star vegetables of summer, let's take advantage of their taste and prepare them in as many ways, simpler and more complex, all delicious. For today, a recipe for eggplant rolls with prosciutto and mozzarella.

Eggplant rolls with prosciutto and mozzarella

Because the market is full of eggplants, the star vegetables of summer, let's take advantage of their taste and prepare them in several ways, simpler and more complex, all delicious.
For today, a recipe for eggplant rolls with prosciutto and mozzarella.

Recipe Eggplant rolls with prosciutto and mozzarella - ingredients

  • 2-3 eggplants
  • 200 g mozzarella
  • 200 g raw ham
  • 70 g black olives
  • 350 ml of tomato juice
  • 50 gr parmesan race
  • olive oil
  • basil leaves

Recipe Eggplant rolls with prosciutto and mozzarella - Preparation

We wash the eggplants and slice them lengthwise, in slices up to 5 mm thick. Sprinkle salt over them and let them rest for 15 minutes, to remove the bitter juice. Then rinse them with cold water and dab them with absorbent paper.

Over the eggplant slices we place thin slices of prosciutto, and at one end we place a piece of mozzarella and two olives without acircmburi.

Roll tightly and place the rollers in a heat-resistant dish.

We pour over eggplant rolls with prosciutto and mozzarella, red juice and sprinkle with chopped basil leaves and grated Parmesan.

Sprinkle everything with a little olive oil and put the dish in the oven, at 180 degrees, for 20-25 minutes.

A simple and delicious dish for any meal of the day!

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Mozzarella flowers with prosciutto

Wash the tomatoes, wipe and cut the caps. Remove the core. Drain the mozzarella balls and wipe with paper towels. Then sit in the cherry tomatoes. Each slice of prosciutto is cut in half lengthwise. Stuffed tomatoes are surrounded by half a slice of prosciutto. Add a basil leaf and pepper.

Place on baking paper and bake in the oven for 8-10 minutes, until the mozzarella melts.

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


Ingredients

7-8 small eggplants
a few sprigs of basil, fresh & finely chopped
2 cloves garlic, chopped
peel from 2 unwashed lemon


balsamic vinegar cream
salt and freshly ground pepper
olive oil, extra virgin
1 handful of roasted pine seeds
fresh mozzarella


Sandwich with ham, mozzarella and arugula

For 1 sandwich use 2 slices of bread, 1-2 slices of prosciutto and a slice of mozzarella.

Initially, we prepare all the ingredients, so that they are close to us and at hand.

We season the prosciutto slices a little with freshly ground black pepper (salt is not used in this recipe).

Heat the pan with a few drops of oil and a slice of butter.

Add the slices of prosciutto and the bread greased with butter. We arrange the bread on the pan with the butter down. Fry over low heat for 2 minutes.

Arrange a slice of mozzarella on the slice of bread.

When the prosciutto slices are browned, arrange them over the mozzarella.

Another slice of bread is greased with butter and arranged on top, with the greased side up.

Slices of bread are pressed with a spatula, until they stick to each other, then turn on the other side to brown. When they are ready browned, remove from the heat.

For extra color and freshness, the sandwich is decorated with fresh arugula leaves.


If you like it, share it with your friends!

Recipe by Carmen Hoffmann




Ingredient:

2 eggplants
1 cutie Ricotta
5 feliute de & # 8222prosciutto crudo & # 8221
3 tablespoons parmesan
1 tablespoon olive oil
Salt and pepper to taste
Spring onions
Frying oil

Method of preparation:

Wash the eggplants, remove their tails and cut them into half-centimeter-long slices. Put the eggplant slices one by one in a bowl and salt them each. Leave them with salt for 30 minutes. After 30 minutes, wash them well to remove as much salt as possible and drain them - we can even dab them with absorbent wipes.
When they are well drained, put a few drops of oil in a pan and fry the eggplant on one side and on the other until they turn brown.





Meanwhile, prepare the cream with which we will fill the eggplant. We put ricotta in a bowl, add the slices of prosciutto crudo that we cut very finely, season with salt - not in large quantities because both the eggplant and the slices of & # 8222prosciutto crudo & # 8221 are quite salty, pepper and dry oregano that we rub in the palm before adding it to stimulate its aroma. Add the Parmesan cheese and a tablespoon of olive oil. Mix all the ingredients until you get a homogeneous cream.





After we have obtained the ricotta cream and the fried eggplant slices have cooled, we will start forming and filling the rolls.
We take a slice of eggplant, put a spoonful of ricotta cream in it and start rolling it from the wider end of the slice. Then tie the roll with a string of green onions. When serving, sprinkle them with a few drops of olive oil.





Ingredients for lasagna with eggplant, tomatoes and mozzarella

Lasagna with eggplant and mozzarella

The eggplant is washed and chopped into cubes. Then lightly salt and leave in a sieve for 15 minutes. Chop the green onion and the 3 cloves of garlic.

Heat two pans with a little olive oil. In the first, fry the eggplant cubes and in the second, fry the chopped mushrooms. After frying, the eggplants are removed on absorbent napkins to get rid of excess fat. In the pan with the mushrooms add green onions and chopped garlic cloves and season with salt, pepper and greens (basil, oregano).

In parallel, slice the tomatoes and mozzarella.

Make a white sauce (bechamel) from 50 g of flour, a little salt and 500 ml of milk (plus the necessary butter). In a saucepan, heat the flour with the butter and salt and mix in one. The idea is to be hot but not brown. When it shows signs of sizzling, extinguish it with a cup of warm milk and remove from the heat and mix vigorously to get rid of any lumps. Add a little more milk and return to the heat to a minimum. Continue with mixing and adding milk until you get a creamy white sauce, creamy consistency. Allow to simmer, stirring constantly, and turn off the heat. Theoretically, the white sauce should be boiled longer (about 10-15 minutes) but in this case it will be boiled in the oven.


Eggplant fans with mozzarella and tomatoes

The other day I found some nice fire ribbed eggplants and I thought of making a recipe for Eggplant fans with mozzarella and tomatoes, because they deserved to end up in a recipe that would highlight their beauty.

To be honest, I kept looking for whites for this recipe, but I didn't find any at all this year, so I was satisfied with the present ones as well.
The combination is simple and delicious.

I did not use any meat (read prosciutto crudo, bacon) for the child's taste, but for extra consistency I would recommend using.


Video: Millefeuille of vegetables (October 2021).