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Eggplant with tomatoes

Eggplant with tomatoes

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Wash the eggplants well then wipe, cut into 1.5 cm thick slices (a finger), sprinkle with salt and leave for 15-20 minutes. It does not peel!

Peel the garlic and chop or grate it.

Peel the tomatoes (fresh) and cut into cubes.

Drain and wipe the eggplant with paper towels or cloth, then fry, in turn, on both sides in oil. As they are fried, they are built on a deeper plate.

After all the eggplants have been fried, put the tomatoes in the remaining oil and boil until the juice decreases (not completely!), Add the sugar to taste, turn off the heat and add the garlic. Pour the sauce over the eggplant and gently shake the plate to allow the sauce to penetrate the eggplant.

Serve cold.

Preparation for eggplant salad with dehydrated tomatoes

Let the eggplant thaw in a sieve and drain the liquid.
Chop the onion scales, on a wooden bottom, then cover it with the drained eggplants and chop them together with the eggplant utensil, until they are finely chopped.
Finely chop the roasted peppers and dehydrated tomatoes and mix them with the eggplant.
Sprinkle a little salt over them and let them rest until they prepare mayonnaise.
Mix the yolk with the mustard and a little salt and mix them, gradually dripping the oil and lemon juice.
We stop adding oil when we get the desired consistency.
Mix the eggplant with mayonnaise and season the salad with salt, if necessary.
Garnish the salad with slices of dehydrated tomatoes and parsley leaves.

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Salad: eggplant, tomatoes, garlic.

The delicious salad comes from eggplant with tomatoes and garlic. The vegetable mixture has a pleasant salty taste with bitter garlic.

  1. Wash 2 pieces of Bulgarian pepper in two pieces and remove the core with bones. Cut into strips.
  2. Three fleshy tomatoes turn into halves of rings.
  3. The bulb cut the seeds thinly.
  4. Grind the garlic in any convenient way.
  5. With 2 medium-sized clean eggplants, cut the greens from the edges and cut into rings. You do not need to remove the shell. Made in a large bowl and season with salt to stack a bitter juice.
  6. After 4 hours, the eggplant rings were fried in a pan on both sides until golden brown.
  7. Combine all vegetables in a salad with eggplant and tomatoes, pour the pepper to taste, 2 tablespoons sugar, pour into 1 tbsp. spoon of vinegar. Mix well.
  8. The salad is ready! Spread them on the plates and decorate them with green.

You can present yourself immediately at the table, and for those who want to keep this mixture for the winter, it should spread over the benches and sterilize for 15 minutes. Go out, float and wait for it to cool. Only then send them to the pantry.

Eggplant with tomatoes and mozzarella

A recipe close to the season :), I took advantage of the fact that I found beautiful eggplants and because I was tired of salad recipes I said to change and cook something to like, that is, something with mozzarella. It is a simple recipe that is prepared quickly. Let's see what it's all about.

  • 2 eggplants
  • 2-3 suitable tomatoes
  • 200g mozzarella
  • 1 ardei kapia
  • basil
  • salt

We peel the eggplants and cut them into not very thin slices.

Preheat the oven to 180 degrees C, line a tray with baking paper and place the eggplant slices. On each slice we put a little dried basil and then a slice of mozzarella, a slice of tomato and on top a slice of kapia pepper.

Put the tray in the oven for about 10-15 minutes until lightly browned.

Serve hot with a little olive oil on top.

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Eggplant with tomatoes

With the onset of autumn eggplant and tomatoes can be found on almost every table, and this is a great opportunity to please you and your loved ones with delicious vegetables. Eggplant with tomatoes is a wonderful combination that offers a lot of options for culinary experiments. The bright taste of juicy tomatoes is perfectly combined with delicate and neutral eggplants, allowing the use of these two vegetables in a wide variety of dishes.

Eggplant appetizers with tomatoes
Musaka with minced meat and eggplant
Eggplant with tomatoes and garlic
Eggplant tomatoes with tomatoes and cheese
Vegetables with eggplant
Eggplant with tomatoes and Melagio cheese

The number of recipes, which may involve eggplant with tomatoes, is large - it's salads, and casseroles, and snacks, and the second stew, and all sorts of preserves and more. Adding different ingredients, spices and herbs every time will make the taste of new and unique dishes.

To make sure that your eggplant with tomatoes deserves the highest scores, carefully address the issue of vegetables, paying attention to their quality. The skin of a good eggplant should be smooth and shiny, without scratches, stings and wrinkles. It is best to use young eggplants that have an elastic green stem. Tomatoes should also be strong and dense with no signs of peel damage. Quality fresh vegetables - the key to the success of any dish. Before cooking, chopped eggplant is recommended to sprinkle with salt and leave for 20-25 minutes, then rinse with running water - this method will get rid of the bitterness inherent in these vegetables.

The first thing that comes to mind when you hear the phrase "eggplant with tomatoes" - most likely, it will be ratatouille. This classic dish of French cuisine has long been popular among our compatriots due to its simplicity of cooking, appetizing appearance and no less wonderful taste. A special highlight of the dish are traditional Provencal plants such as rosemary, thyme and basil, so do not forget to use them when cooking, adding in fresh or dried form. Ratatouille can be considered a classic of vegetarian cuisine, so this dish should pay attention to those who monitor their food.

1 eggplant,
1 vegetable marrow,
4 tomatoes,
1/2 onion,
1/3 of the Bulgarian pepper,
3-4 cloves of garlic,
3 bay leaves,
2 teaspoons "Provencal plants" spices,
fresh basil for decoration (optional),
vegetable oil,
Salt and black pepper to taste.

Method of preparation:
Eggplant, zucchini and three tomatoes cut into thin slices. Place the vegetables in a baking dish greased in a spiral, alternating slices in colors. Sprinkle a little with salt and pepper, add bay leaves, sprinkle with oil. To cook the sauce, finely chop the peppers and onions, lightly fry in vegetable oil until soft. Remove the remaining tomato peel, pour it with boiling water, finely chopped and add the onion mixture together with 1/2 cup of water. Rotate for 4 minutes. Salt, pepper, add chopped garlic and spices, cook for 1-2 minutes. If desired, the sauce can be mixed with a blender. With the resulting sauce, pour the vegetables into a mold, cover the form with foil and put it in a preheated oven for 180 minutes for 50 minutes. Remove the foil and bake for about 15 minutes. Decorate the bowl with basil and serve.

Lasagne is a wonderful multicomponent dish that will never get bored of the ability to constantly change the filling at your discretion. We offer to cook lasagna stuffed with eggplant, tomatoes, mushrooms and minced meat - it's incredibly satisfying and appetizing dish, no doubt everyone will enjoy.

Eggplant lasagna with minced meat, tomatoes and mushrooms

2 large eggplants,
5 large tomatoes,
1 large onion,
500 g of beef,
500 g of samples,
500 ml of milk,
200 g of cheese,
200 ml cream,
50 g butter,
5 tablespoons flour,
1-2 cloves of garlic,
lasagna was
vegetable oil,
nutmeg tip,
salt and spices for taste.

Method of preparation:
Melt the butter in a saucepan, add flour and stir continuously for about 2-3 minutes. Pour the milk slowly, without stopping mixing. Add a pinch of salt and a pinch of nutmeg, cook on very low heat until the sauce thickens, about 5-7 minutes.
Eggplants cut into long slices, oiled, cut into equal parts, oiled, sprinkled with salt and bake in the oven. Cut and fry the mushrooms. Cut the minced meat separately with chopped onion, adding crushed garlic and finely chopped tomatoes. Add cream and spices to taste, mix and cook for 2-3 minutes.
Form the baking fat sauce, put the lasagna sheets, place the candies, mushrooms and eggplant. Alternative lasagna sheets and filling to get more layers. The last layer is well poured with a sauce and sprinkled with grated cheese. Cover the form with foil and bake it in a preheated oven at 180 degrees for about 40 minutes. Remove the foil and bake for another 15 minutes.

The combination of eggplant with tomatoes is very rarely used in salads - and in vain! These vegetables fit perfectly into any shape, and the following recipe is a living confirmation of this.

Eggplant, tomato and egg salad

1 large eggplant,
6-7 cherry tomatoes,
1 onion,
3 eggs,
1-2 cloves of garlic,
2 tablespoons mayonnaise,
a few stalks of dill,
vegetable oil,
Salt and black pepper to taste.

Method of preparation:
Boil hard boiled eggs. Cut the eggplant into cubes, onion - half rings. Fry the onion in a pan in vegetable oil, add eggplant, cover the pan with a lid and simmer on low heat until the light is red. Add the garlic through a press, mix and fry for another 1 minute. Put the vegetable mixture in a salad bowl, add chopped dill and cut in half the cherry tomatoes. Salt and pepper to taste, season with mayonnaise and serve.

Eggplants with tomatoes are incredibly good in the form of snacks - they can be hot or cold, baked or fried, in the form of rolls or plywood & hellip Whatever option you choose, you can be sure that it will be incredibly delicious! We bring you two variants of eggplant snacks with tomatoes.

Eggplant tomatoes with tomatoes

4 small eggplants,
2 tomatoes,
2-3 cloves of garlic,
150 g of mayonnaise,
vegetable oil,
dill or parsley greens.

Method of preparation:
Eggplants cut into thin strips and pour water, dissolving in it a tablespoon of salt. Leave the eggplant for 20 minutes. Dry the eggplant and fry with vegetable oil on both sides until red. Put on paper towels and let the Vaseline drain. Grease eggplant slices with mayonnaise mixed with garlic glued through the press. Place a slice of tomato on a thin edge of an eggplant strip and roll a roll. If you want, you can fix the rolls with decorative irons or toothpicks. Place the finished rolls on a plate and decorate them with parsley or dill.

Eggplant in dough with tomatoes and cheese

2 eggplants,
2-3 tomatoes,
2 eggs,
70 grams of cheese,
2-3 cloves of garlic,
2-3 tablespoons of mayonnaise,
2-3 tablespoons flour,
2-3 tablespoons of milk,
1/2 bouquet of green dill or parsley,
vegetable oil,
salt to taste.

Method of preparation:
Cut the eggplant into circles, sprinkle with salt and leave for 20-30 minutes to remove the bitterness. Rinse the eggplant under running water and dry. To prepare the dough, mix the eggs, add milk and flour, salt to taste. The resulting mass should have a medium density. Soak the eggplant in the dough and fry in vegetable oil until beautiful on both sides.
While the eggplants are toasted, brown the grated cheese in a fine grill mixture with mayonnaise, pour in the herbs and pass through the garlic press. This mixture should be greased with fried eggplant, while they are still hot. On top of each eggplant sit on a thin cup of tomatoes. Decorate the bowl with herbs, serve at room temperature or in the refrigerator.

Egg yolks with tomatoes can be used as a standalone snack, if you spread your bread or as a supplement to other dishes, for example, it can become an excellent dish for meat.

Eggplant caviar with tomatoes and bell peppers

7 eggplants,
5 tomatoes,
4 Bulgarian peppers,
3 onions,
2 carrots,
5-7 cloves of garlic,
3-4 tablespoons sugar,
vegetable oil,
salt and spices for taste.

Method of preparation:
Eggplants should be removed and cut into cubes. Onions cut in half into rings, white pepper - straw. Grate carrots on a large grater. Remove the tomatoes from the tomatoes, mix with boiling water and mix with a blender. Heat the vegetable oil in a pan and fry the onion until soft. Add the white pepper and cook for about 8 minutes. Add tomato paste, eggplant and carrots. Melt for 30 minutes, stirring occasionally. Add sugar, salt and spices to taste. When all the excess liquid has evaporated, the caviar will be ready. It is best to serve the caviar in a refrigerated state.

Eggplants with tomatoes are universal in that, for their simplicity, they can easily become a real decoration of the festive table. The beautiful relativity and the excellent taste of eggplants with tomatoes will make the dishes cooked with vegetables, pets. Bon appetit!

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 have a delicious crust, which remains crispy even after the eggplants are in the oven!

Pasta with eggplant, tomatoes and cheese & # 8211 Pasta alla Norma

Pasta with eggplant, tomatoes and cheese & # 8211 Pasta alla Norma. Original recipe for pasta to the Standard. A famous Sicilian recipe prepared with fresh, natural ingredients. Pasta (macaroni, spaghetti), sweet and ripe tomatoes, black and shiny eggplants, fresh basil and & # 8222 salad ricotta & # 8221 (salted, matured ricotta).

Easter & # 8230 my daughter's favorites. I often get out of trouble at dinner. Especially these pasta with eggplant, tomatoes and cheese which have no fatty sauce and many calories. I usually get home after 6.30pm and the pasta is done quickly. I think I made almost all kinds of pasta with all kinds of sauces, moreover, I started to improvise. I look at what I have in the fridge and I still manage to get a decent sauce for it Easter. I always have dry pasta in the pantry & # 8211 white and brown spaghetti (made from wholemeal flour), fusilli, farfalle, penne.

These pasta with eggplant, tomatoes and cheese are prepared quickly by frying some eggplant slices and preparing a classic Italian tomato sauce & # 8211 marinara sauce & # 8211 recipe here.

Pasta alla Norma is the national dish of Sicily and is very easy to prepare. Their name seems to come from the famous opera & # 8222Norma & # 8221 by Vincenzo Bellini (born in Catania). The pasta traditionally used is macaroni or short tubular pasta. Spaghetti is also often used. The cheese used is a matured, salty ricotta that can be grated. Ricotta is urda si see here how you can prepare it at home, in the simple version, without salt and cream.

If you can't find ricotta salad (salted urda) in stores, you can grate pecorino or parmesan over these pastas.

If we put less tomatoes (or tomato juice) we get some delicious low eggplant with garlic and tomatoes (in the pan) & # 8211 see here.

From the ingredients below I obtained approx. 6 servings of pasta with eggplant, tomatoes and cheese & # 8211 Pasta alla Norma.

Eggplant with tomatoes & # 8211 miss summer

In order not to wake up like the cricket in the fable, that is, full of talent but with an empty pantry, in the summer we baked a few (tens) kilograms of eggplant. Some ended up in the zacusca, others in the freezer. I was lucky enough to find sweet, tasty eggplants. From time to time, a bag of eggplant (350-400 grams) leaves the freezer and is allowed to thaw. Then chop the eggplant, not very small. To this amount of eggplant I put a teaspoon of finely chopped onion (with a knife, not a blender), very little salt, pepper, three or four tablespoons of cold-pressed sunflower oil. Mix well. Snack ready. Sometimes I put the baked peppers next to it (also from the freezer), other times I chop the peppers and mix them with the eggplant. Sometimes I just put a few cherry tomatoes next to it. And black bread. Or slippers. Simple. Both for today. Stay healthy.

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Now I take a bag of eggplant out of the freezer: D
(and yes, this year the eggplants were very good and sweet)

You made me craving. However, since I ate at a Lebanese restaurant, baba ghanoush & # 8211 has radically changed my conception of the taste of eggplant salad. Somehow tahini paste, lemon, olive oil and garlic combine better with the taste of cooked vanilla.

You tried to add, to the eggplant salad, 2 slightly boiled or baked and peeled gogonele (the gogonele should not be pickled). That's what my dear does, and they're delicious. It's a late fall recipe.

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Baked eggplant with tomatoes and garlic

ingredients: 3 eggplant 4 tomatoes 3 onions 1 carrot 2 bell peppers 1 small celery garlic thyme, basil, oregano flour oil salt.

Preparation: Cut the eggplant into rounds, sprinkle salt over them, pass through flour and fry in oil. Finely chop the onion and sauté, then add the sliced ​​roots, diced peppers and simmer for a few minutes. In a yena bowl with a little oil, place a row of eggplant, vegetables, garlic, greens, salt, sliced ​​tomatoes or tomato sauce and spices, then put in the oven. Good appetite!

Cut the eggplant in half (lengthwise) and remove part of the core so that you get the appearance of a boat. Mix the core removed from the center with onion, pepper, garlic, oregano and pepper, then pour the mixture obtained in a pan in which you put two tablespoons of oil. Keep the composition on the fire until it turns slightly golden, stirring frequently so as not to burn.

After the composition is done, put the pan aside and leave it to cool a bit. Then, with the help of a spoon, fill each half of the eggplant with this composition prepared from vegetables. Sprinkle Parmesan, breadcrumbs and a little green parsley on top.

Put the stuffed eggplants in a tray, then cover them with tomato sauce and grated mozzarella. Put the container in the preheated oven at 165 degrees Celsius and keep the composition in it for half an hour. You can leave the food in the oven for longer. It is important that the eggplant can be easily penetrated with a fork and the cheese is melted. Serve the dish with polenta and a glass of red wine for a perfect meal.

Eggplants stuffed with vegetables in tomato sauce they are easy to prepare, they don't rob you for a long time, and their taste will make you feel in the ninth heaven. Try this delicious and healthy recipe, perfect for summer days, when you want to eat a light dish.