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Grilled eggplant with green sauce

Grilled eggplant with green sauce

These eggplants can be a garnish, next to a roast pork or grilled chicken breast.

  • 3 eggplants
  • 2 bunches of parsley
  • 4 cloves of garlic
  • salt
  • olive oil
  • balsamic vinegar (optional)

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Grilled eggplant with green sauce:

We put the pan on the stove.

Wash the eggplant, cut the extremities and cut the 3-4 mm slices and put them on the grill ..... (I have a frying pan, but it cooks well in gas: D))

We prepare the sauce:

We wash and chop the chopped parsley and grind the garlic (if you have a food processor you can also give them through the food processor ... it's done quickly). had, so it is not seen) and we mix.

In a plate or in a bowl put a row of eggplant and spread the sauce, and eggplant and sauce ..... the last being the sauce.

Good appetite!!!


Grilled fish with butter sauce? A delicacy!

For the sauce you need:
the juice of a lemon
4 tablespoons butter
a tablespoon of mustard

Melt the butter in a saucepan and mix with the lemon sauce. Take it after the fire and mix it with the mustard until it becomes a cream. Pour over the fish and serve hot.

Whether you prepare it with sauces or without sauces, grilled fish it will always be a tasty and handy dish!


Four simplest eggplant recipes for quick and delicious snacks

Eggplants can be prepared in many ways, not just as a salad, so we made a top four simplest eggplant recipes for quick and delicious snacks.

Four simplest eggplant recipes for quick and delicious snacks

Here are the top four simplest eggplant recipes for quick and delicious snacks:

1. Grilled eggplant recipe with green parsley and garlic sauce

  • 2-3 large eggplants
  • coarse salt
  • Green parsley sauce with garlic:
  • 3-4 large cloves of garlic
  • 1 bunch of parsley
  • 4-5 tablespoons olive oil
  • A little lemon juice
  • Salt to taste

Grilled eggplant recipe with green parsley and garlic sauce - MMod of preparation

eggplant with parsley sauce

Wash the eggplant, cut into rounds and sprinkle with coarse salt.

Leave to rest for 30 minutes to remove from the bitter juice, then dab with absorbent paper towels.

While the eggplant is resting, prepare the parsley sauce with garlic,

Peel the garlic, grind with salt and rub with a little olive oil.

Wash the parsley, finely chop and add over the garlic.

Homogenize and season with lemon juice and salt to taste.

The eggplant slices are browned on the grill or grill on both sides and greased until they are warm with the green parsley sauce with garlic.

Allow to cool for a few minutes to intertwine the flavors and serve.

2. Grilled eggplant recipe with tomato and parmesan sauce

  • 2-3 large eggplants
  • coarse salt
  • For the sauce:
  • 2-3 cloves of garlic
  • 4-5 well-ripened tomatoes, or 4-5 tablespoons tomato paste
  • 1 tablespoon olive oil
  • 1-2 tablespoons of water
  • Salt and pepper
  • Oregano and basil
  • Parmesan race

Grilled eggplant recipe with tomato and parmesan sauce - Preparation

eggplant with tomato sauce and parmesan

Wash the eggplant, cut the slices and sprinkle coarse salt on them

Leave to rest for 20-30 minutes to remove from the bitter juice, then dab with absorbent paper towels.

Meanwhile, prepare the tomato sauce.

Peel a squash, grate it and boil it with a little olive oil and a little water.

Peel the garlic, grate it and add it to the tomato sauce as it begins to reduce. Add oregano and basil and a pinch of salt.

Grate the eggplant slices and grease with the tomato sauce, sprinkle with Parmesan and serve hot.

3. Recipe Pizzas with eggplant and chorizo

  • 2 large eggplants
  • 150 g mozzarella
  • 100 g chorizo
  • 200 g ketchup
  • 50-60 ml of olive oil
  • dried oregano
  • fresh basil

Recipe Pizzas with eggplant and chorizo ​​- Preparation

Wash the eggplant, cut the slices and sprinkle coarse salt on them

Leave to rest for 20-30 minutes to remove from the bitter juice, then dab with absorbent paper towels.

Line the baking tray with baking paper, place the eggplant slices in the pan and sprinkle with olive oil. Grease with ketchup, add chorizo ​​slices and mozzarella and sprinkle oregano and basil over them

Bake at 200 degrees for 10-15 minutes

4. The recipe Baked eggplant with tomatoes and mozzarella

  • 2 eggplants
  • 5-6 tomatoes
  • 200 gr mozzarella
  • olive oil
  • basil leaves
  • salt and pepper
  • oregano
  • 2-3 cloves of garlic

Recipe Baked eggplant with tomatoes and mozzarella - Preparation

Baked eggplant with tomatoes and mozzarella

Turn the oven to 200 degrees

Wash the eggplant and slice the slices.

Sprinkle the eggplant slices with salt and leave to rest for 10 minutes to remove from the bitter juice. Then dab with absorbent paper towels and place in a tray on baking paper.

Sprinkle with olive oil and place among eggplant slices, tomato slices, mozzarella slices, basil leaves and garlic slices. Sprinkle with pepper, salt and oregano and bake for 15 minutes at 200 degrees.


1-2 eggplants
200 g spaghetti
50 ml tomato sauce
a pepper powder
a sharp chilli knife tip
salt to taste
a knife tip onion powder
brie cheese
1 tablespoon olive oil

Simple to prepare and great effect.
Boil the tomato sauce together with the spices, just bring it to the boil to blend the flavors.
Eggplants should have a large diameter of 7-10 cm, cut in half a cm thick and bake on a hot grill. Boil the spaghetti al dente then mix with the spicy sauce, just to give it color. Packages are made that are sealed with slices of cheese.

Try this video recipe too


Similar recipes:

Eggplant stuffed with Mexican vegetables

Eggplant stuffed with Mexican vegetables (mixture of corn, peas, carrots, etc.)

Eggplant stuffed with tuna

Eggplant stuffed with tuna, baked with tomatoes, capsicum, Italian cheese or cheese, grated Parmesan and seasoned with oregano


END OF SUMMER EGGPLANTS / GRILLED RECIPE

True, the mornings are cooler, but the heat still speaks for itself here and there in the middle of the day. The canning season will start soon, but until then we will enjoy a little fresh vegetables, salads, green grass lunches and grilled steaks.

None of us are vegetarian, but eggplant is my favorite vegetable and I always try to find new and new recipes. How do we make skewers quite often, accompanied by grilled tomatoes and peppers, I thought what it would be like to cook eggplant? Of course, grilled eggplants on the grill, for salad, have a completely different taste than those baked in the oven. Why wouldn't the ones for… eggplant with parmesan taste different?

One of our favorite dishes is eggplant with parmesan. Therefore, with a little imagination, creativity and courage, I created a recipe made exclusively on the grill (so more dietetic). I have to tell you that Didi emptied his plate in a few minutes. Even the cats gave us squeals meowing like they do only when they take out of the fridge the melted cheese "La vache qui rit" for which they made a real passion. Of course, I put them on the plate and they licked the sauce. Good job! And so the vet told me to cross Siamese on Atkins. Can you imagine? Me and the cat following the diet at the same time? Who will lose more weight? Finally, don't let your imagination run wild…

I give you one piece of advice: if you try it (recipe, not diet), make sure you have a bucket of water or a fire extinguisher on hand. I hope you don't ask me why. Believe me, you don't want to know.

Grilled eggplant with parmesan

Ingredient:

1 tablespoon dried oregano

½ ligurita of dried thyme or a few fresh thyme leaves.

2-3 suitable eggplants (a total of about 750 grams), cut transversely into 1cm slices. We need 12 slices.

2-3 tablespoons of olive oil

3 large tomatoes cut into 5mm thick slices (attention, the number of eggplant slices must be equal to the number of tomato slices)

12 large fresh basil leaves

12 slices of Provolone cheese or 2 cups if grated

Grease the grill with oil and turn on the high heat. Make sure the fire extinguisher is nearby. Again, don't ask why. Combine the pamezan with the oregano and thyme in a bowl and set aside. Place the eggplant slices on a tray or plate (in a single row) and grease them with oil with a brush, then sprinkle with salt and pepper. Using tongs, place the eggplant slices on the grill and bake for 5 minutes on each side. Take them off the heat and place them back in the pan, in a single row. Sprinkle half of the Parmesan mixture on top. Then bake the tomato slices on the grill for 1 minute on each side and then place them over each eggplant slice. Sprinkle with salt and pepper if desired. Put a basil leaf and a slice of provolone on top of each slice of tomato. If you use grated cheese, sprinkle it evenly over the eggplant. Reduce the grill heat from high to medium, close the lid and cook for 5 minutes. Extinguish the fire. Serve immediately.

ADRIANA PARISSI is a writer, our special correspondent in the United States.


How to prepare the Greek eggplant recipe in the oven

This Greek dish is prepared very quickly and starts by washing the eggplant very well and cut it in half, lengthwise. Then, it is cleaned very well and the tails can be removed, after which they are placed in a tray lined with baking paper.

Leave the eggplant back, without being eaten later when they are ready, if you prefer, and with the tip of a knife cut each half inside, without touching the peel.

Sprinkle the eggplants with spices as desired, along with salt and pepper, to penetrate to the inside and to get a tasty taste.

Put the eggplants in the pan with the bulging end up and put them in the oven heated to 200 degrees Celsius, for about 25 minutes.

When they are browned, they turn and can be filled, once they have been cut in this way, with the cubes on the inside. While the eggplant is left to cool, prepare a mixture in the style of Romanian mujdei, with 2-3 tablespoons of water.

Grind the garlic and mix it in the form of this sauce, then sprinkle the eggplant. Leave it like this for a few minutes in the tray, and with a spoon, crush the core of the vegetables a little, for an extra taste. Add the diced tomatoes, then the salted cheese, crushed into pieces.


How to make grilled or pan-fried trout with vegetables and miller's sauce, without getting caught ?!

Today I will explain step by step how to make grilled or pan-fried trout with vegetables and miller's sauce, without catching it ?!

Have you tried so many times to grill or fry the pan and it has caught the bottom ?! No problem, from now on if you follow a few simple steps you will have a guaranteed success!

I made this simple recipe following your messages and no matter what kind of fish it is, it will have to be prepared the same way.

Why trout ?! Because it is a boned fish, a whole piece and it will have to be handled with care, being a little harder to make than fish fillets.

For many other fish recipes, go to the fish section of the site, click here or on the photo.

You can also follow me on Instagram, click on the photo.

Or on the Facebook page, click on the photo.

During this time we clean the vegetables, we cut the carrot into slices, the bell pepper into slices, the zucchini into half thicker slices, the broccoli if it is too big we cut it into 2-3 pieces.

Prepare the vegetables as follows: put half the amount of butter in a saucepan on the fire, add the carrots, salt and a little water to suffocate. Cook for 7-8 minutes, then add the bell pepper, zucchini and broccoli, sauté for another 3-4 minutes on high heat and set aside.

It's time for the trout, which we will put on a kitchen towel and wipe it very well from excess water, inside, but also outside, so that when you touch it you do not feel it sticking to your fingers.

Season with salt and pepper. And leave it aside for another 10-15 minutes, you will see that after seasoning the salt will extract more water from the fish, so we will wipe it again with a kitchen towel both inside and outside.

Heat a pan with 1-2 tablespoons of sunflower oil and put the pieces of fish only when the pan is hot enough, that means it sizzles well. Let it cook for 1 minute and a half on each side and then reduce the heat to medium, turning the fish again on the first part that was put in the pan and cook for another 2 and a half minutes on each side.

For the sauce we will put all the ingredients and the remaining butter on low heat, until the butter starts to soften, then we take it off the heat and mix until the composition is emulsified. Do not boil and do not rush that the sauce will be cut.


Ingredients

  • ¼ caper cup
  • 1 kilogram of eggplant
  • Salt and pepper
  • Extra virgin olive oil
  • 1 cup green onions
  • 1 cup chopped parsley
  • ½ teaspoon chopped garlic
  • 1 teaspoon lemon peel
  • 3 teaspoons lemon juice
  • 2 teaspoons pomegranate molasses
  • 2 teaspoons yogurt
  • A tip of cayenne pepper
  • French wand or stick

Eggplant marinated with garlic and greens, delicious recipe from Italian cuisine, are perfect in summer until late autumn, but even in winter when we have a craving for good eggplants or during Lent.

An aperitif prepared in the quick version, for those who love eggplant recipes, can also be served as dinner.

If you put eggplant baked in a jar for the winter, either simple recipe or in tomato sauce, if you make zacusca or simple eggplant salad, buy 2-3 extra eggplants to make these marinated eggplants with garlic and greens.

Eggplants go very well with garlic, and on the blog you can find some tasty ideas.

Now I realize that I haven't updated the collection for a while eggplant recipes, so in the coming days I will deal with this.

Simple and good ingredients met in this delicious recipe for eggplant marinated with garlic and greens, which is very easy to prepare, without the need to have any experience in cooking.

Even for plating no special arrangements will be needed.

You can eat them directly from the bowl, you can roll the eggplant slices, you can put them on a slice of toast or who knows what idea will come to you to make a gourmet dish, only good to impress your family or friends.

Eggplant recipe marinated with garlic and greens but it needs a little time to wait from the moment it is ready until the moment when the eggplants will be eaten. You will leave them between 8 and 24 hours. The longer they stay, the better they marinate.

I ate marinated eggplant in Italy for the first time in my life, when I was on vacation on the island of Capri. I will make a small parenthesis and I will say that it is one of the places I would return to. We stayed 3 nights there and 3 nights in Sorento, then we went to visit Rome with our friends Diana, Tudor and their child, Victor. In Capri I saw the biggest lemons in my life. They were almost the size of my 7-year-old's head, even bigger.

I kept thinking about eggplant marinated with garlic and greens which I ate on a beautiful terrace, full of greenery and trees, like a small oasis in a small town full of tourists, a little hectic even in the late hours of the night.

When I came back from vacation I looked for the recipe and I tried until they came out as good as the ones there.

To make eggplant marinated with garlic and greens you can fry them like me on the grill pan, after sprinkling them with a little olive oil, but you can also fry them directly in oil or on the charcoal grill. I chose the first option, because it seems to me that the eggplants, although they are grilled, do not dry out and do not absorb too much oil.

I prepared them for dinner the other day, so I hope to inspire you and prepare them too.

I leave below the list of ingredients and how to prepare for eggplant marinated with garlic and greens.

INGREDIENT:

1/2 bunch of green parsley

for decoration:

tomato pulp or roasted peppers

I cut the eggplant into slices not very thin, but not thick. I put them in salted water and left them for 20 minutes, then I wiped them and fry them on the grill pan sprinkled with a little olive oil. I fried them on both sides, in several tranches. Each slice of eggplant slices removed from the pan sat in the preheated oven at 180 ° for 5 minutes and then turned off, so that all the slices are at the same temperature when I start to marinate them.

Meanwhile, I hardened 2 cloves of garlic in the rest of the hot olive oil, just enough to catch the smell, without frying.

I prepared marinade from vinegar, water and sugar, then I chopped the greens and 5-6 cloves of garlic.

I put a row of eggplants in a deep bowl. I sprinkled chopped garlic, greens, a little salt, aromatic oil and a little marinade. I put another row of eggplant and repeated the operation until I finished the eggplant, greens, garlic and oil. If more oil is needed, we will quickly harden another 2 cloves of garlic in another 100 ml of olive oil.

When I finished all the eggplant, I covered the bowl with cling film. I put them in the fridge until the next day, then I ate them with gusto.

I used as a decoration a baked pepper (but you can also put diced tomatoes), greens (parsley and mint) and olive oil.

I hope I made you crave and you will try the recipe.

I leave here a picture of the port of Capri. We took the picture as soon as we got off the ship that brought us from Sorento.

If you want to be inspired by my recipes prepared in the video version, I invite you on the channel YouTube.