the_cooking_mom | Entries tagged with баклажаны

Вкусно. Вадиму понравилось.

3 medium (1-pounds) eggplants, sliced into 1/2-inch-thick rounds

6 tablespoons extra-virgin olive oil, divided

2 ¾ teaspoons kosher salt, divided

1 pound ground lamb

1 (3-inch) cinnamon stick

4 medium garlic cloves, minced

1 tablespoons tomato paste

2 teaspoons dried oregano

¼ teaspoon crushed red pepper

½ cup (4 ounces) dry red wine

1 (14.5-ounce) can crushed tomatoes

1 ½ cups whole-milk ricotta cheese

2 ounces low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup)

1 large egg

2 ounces Parmesan cheese, grated (about 1/2 cup)

Preheat oven to 475°F. Arrange eggplant rounds evenly on 2 rimmed baking sheets, overlapping rounds slightly. Lightly brush both sides of eggplant rounds evenly with 5 tablespoons oil. Sprinkle evenly with 1 teaspoon salt. Roast in preheated oven until tender, deeply browned, and charred in spots, about 25 minutes, flipping and unstacking eggplant rounds so they are in an even layer halfway through cook time. Remove from oven. Reduce oven temperature to 400°F.

Heat remaining 1 tablespoon oil in a large saucepan over medium-high. Add lamb and cinnamon stick; cook, stirring occasionally and breaking up lamb, until lamb just begins to brown, about 12 minutes. Using a slotted spoon, hold lamb mixture in pan; pour off 1 tablespoon drippings, and discard. Add garlic, tomato paste, oregano, and crushed red pepper to pan; cook, stirring often, until mixture is fragrant and garlic softens, about 2 minutes. Add wine; cook, stirring constantly, until almost completely reduced, about 30 seconds. Stir in crushed tomatoes and 1 1/4 teaspoons salt. Bring to a vigorous simmer over medium-high. Reduce heat to medium; simmer, stirring often, until mixture thickens, about 8 minutes. Remove from heat. Discard cinnamon stick.

Stir together ricotta, mozzarella, egg, and remaining 1/2 teaspoon salt in a small bowl until combined. Set aside.

Layer half of roasted eggplant in bottom of an 8-inch square baking dish. Spread lamb mixture evenly over eggplant. Top with remaining eggplant. Spread ricotta mixture evenly over eggplant; sprinkle with Parmesan. Bake at 400°F until cheese is browned, about 30 minutes. Let cool 15 minutes.

Make Ahead

Moussaka can be made and refrigerated up to 2 days ahead. Let come to room temperature, and reheat at 300°F for about 15 minutes.

Источник: https://www.foodandwine.com/recipes/roasted-eggplant-moussaka-with-lamb

Очень вкусно! Просто с ума сойти. Рецепт видела в инстаграм, но потеряла, так что нет ссылки.

Нарезаем баклажан продольно на 4 части. Посыпаем солью, перцем, паприкой. Смазываем маслом и запекаем 30 минут при 425Ф. С ним же запекаем в фольге головку чеснока.

Измельчаем, выдавливаем чеснок, добавляем перец хлопьями и сметану. Перемешиваем и посыпаем укропом. Они еще добавляли запеченый лук-шэллот и оливковое масло, но мне и так шикарно.

Очень и очень вкусно! Буду делать на День Благодарения. Сок лимона не добавляла. Запекала баклажан порезанный пополам с зеленым перцем порезанным на три части при 425 Ф 30 минут. Помидоры ошкуривала, далее все в блендер. АХ!

2 large eggplants see notes
▢2 red bell peppers
▢1 green bell pepper
▢1 yellow onion finely diced
▢1 large tomato finely diced
▢2 cloves garlic minced
▢½ cup fresh parsley chopped
▢¼ cup olive oil divided
▢2 tsp sumac
▢1 lemon juice of
▢1 tsp kosher salt

Pierce the eggplants a few times using a fork. Turn on the gas stove to medium high and place the eggplant directly on the range. You can have 2 ranges on at the same time to char both eggplants at the same time. Char the eggplant for about 20 minutes, flipping every 5 minutes for all parts to cook evenly. This would take about 20 minutes, depending on the size of the eggplant.
Place the red and green bell peppers on the stove as well to char. This would take about 15 minutes. Flip occasionally so they char evenly.
Place the charred eggplants and peppers in a bowl and cover with a plastic wrap. Let them sit for 15 minutes so they sweat and are no longer hot.
Gently peel the eggplants and peppers. You can do so on a board wearing cooking gloves or under running cold water.
Finely chop the peeled eggplants and peppers and add them to a bowl followed by the chopped onion, tomato, garlic and parsley.
Add 2 tablespoon of the olive oil, sumac, lemon juice and salt. Stir to combine.
Transfer to a serving platter and top with the rest of the olive oil.

Источник: https://www.unicornsinthekitchen.com/eggplant-salad-recipe/#recipe

1 t.s. soy sauce, 2 t.s. sugar, 2 t.s. olive oil bake 190 C for 20 minutes.

Я все делала на глаз. Получилось отлично! На мой вкус главное добавить побольше чеснока.

2 large eggplants
▢⅓ cup tahini
▢2 cloves garlic minced
▢½ teaspoon salt
▢½ teaspoon pepper
▢1 lemon juice of
Top top
▢2 tablespoon olive oil
▢1 tsp sumac optional

INSTRUCTIONS

Wash and dry the eggplants. Pierce the skin with a fork or a knife.
Turn on the gas stove and set it to high. (Directions for electric stove and roasting are in the notes)
Place the eggplants on the burners and char them. Flip every few minutes so the cook evenly on all sides. This would take about 15 minutes depending on the size of the eggplants. The eggplants are ready when the skin is charred and peeling and the flesh is soft and tender.
Place the eggplants in a bowl and cover with plastic wrap so they sweat and cool.
Once the eggplants have cooled completely, peel the skin and discard. If the skin is not coming off easily, peel the eggplants under running cold water.
Place the eggplants on a cutting board and chop them finely using a knife.
In a bowl, mix the chopped eggplant with tahini, minced garlic, salt, pepper and lemon juice. Cover and refrigerate for at least one hour.
Transfer the baba ganoush to a serving bowl, top with olive oil and sumac. Serve with pita chips, pita bread or lavash.

Источник: https://www.unicornsinthekitchen.com/baba-ganoush-recipe/

Действительно очень вкусно!

1 баклажан
1 перец
1 помидор
1 морковь
1 небольшая луковица
2 зубчика чеснока

Баклажаны почистила через раз, как на видео, посолить, поперчить и запечь минут 15 при 400 Ф. Масло ушло совсем мало, я только сбрызнула.

Лук порезать перьями, морковь на крупной терке, перец средними кусочками. Разогреть плиту, добавить чуть авокадового масла, выложить овощи, посолить, поперчить, тушить под крышкой до готовности.

Помидоры порезать, как и перец, на один укус. Петрушку и чеснок мелко порезать.

Как только овощи готовы, добавить к ним баклажаны и перемешать. Затем помидор, ченок и зелень, все перемешать, выключить огонь и оставить под крышкой.

Источник: https://www.youtube.com/watch?v=lB1MrNbpXYI

Это было ни на что не похоже. Если бы я ела с закрытыми глазами, то решила бы, что это очень нежный омлет, а баклажан бы не узнала.

2 small eggplant
2 tablespoons vegetable oil or other neutral oil
1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
2 tablespoons mirin
1 tablespoon granulated sugar
1 tablespoon sake
sesame seeds

INSTRUCTIONS

Slice eggplant in half and using a knife, score the inside in small squares.
In a pan over high heat, add oil and put the eggplant skin facing down.
Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.

Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
Sprinkle sesame seeds on top and serve hot.

Источник: https://pickledplum.com/nasu-dengaku-recipe/#tasty-recipes-41205

2 long Japanese eggplants or 4 small Italian eggplants (about ¾ pound)
Salt to taste
1 teaspoon sesame oil, plus additional for the baking sheet
1 tablespoon mirin
1 tablespoon sake
2 tablespoons white or yellow miso
1 tablespoon sugar

PREPARATION
Step 1
Cut the eggplants in half lengthwise and cut off the stem and calyx. Using the tip of a paring knife, cut an incision down the middle of each half, making sure not to cut through the skin, but cutting down to it. Salt the eggplant lightly and let sit for 10 minutes. Meanwhile preheat the oven to 425 degrees. Line a baking sheet with foil or parchment and brush with sesame oil.

Step 2
Blot the eggplants with paper towels and place, cut side down, on the baking sheets. Roast for 15 to 20 minutes, until the skin is beginning to shrivel and the flesh is soft. Remove from the oven, carefully turn the eggplants over, and preheat the broiler.

Step 3
To make the glaze, combine the mirin and sake in the smallest saucepan you have and bring to a boil over high heat. Boil 20 seconds, taking care not to boil off much of the liquid, then turn the heat to low and stir in the miso and the sugar. Whisk over medium-low heat without letting the mixture boil, until the sugar has dissolved. Remove from the heat and whisk in the sesame oil.

Step 4
Brush the eggplants with the miso glaze, using up all of the glaze. Place under the broiler, about 2 inches from the heat, and broil for about 1 minute, until the glaze begins to bubble and looks shiny. Remove from the heat. Allow to cool if desired or serve hot. To serve, cut the eggplant halves on the diagonal into 1- to 1-½-inch slices.

Tip
Advance preparation: You can prepare this through Step 3 several hours before you do the final glazing in Step 4.

Источник: https://cooking.nytimes.com/recipes/1015113-miso-glazed-eggplant

Очень вкусно! Именно так, как и должно быть. Без всякого уксуса!

2 medium (1-pound) eggplants, cut into 1/2-inch pieces (about 11 cups)
3 ½ teaspoons fine sea salt (such as La Baleine), divided, plus more to taste
¾ cup mild extra-virgin olive oil, divided, plus more as needed
2 medium (8-ounce) zucchini, cut into 1/2-inch pieces (about 3 1/2 cups)
2 medium-sizes (8-ounce) yellow onions, cut into 1/2-inch pieces (about 2 2/3 cups)
2 medium-sizes (8-ounce) red bell peppers, cut into 1/2-inch pieces (about 2 1/2 cups)
4 medium garlic cloves, finely chopped (about 1 tablespoon plus 1 teaspoon)
3 small beefsteak tomatoes or heirloom tomatoes (about 1 pound), cut into 1/2-inch pieces (about 2 1/2 cups)
6 to 8 (4-inch) basil sprigs, to taste
Pinch of crushed red pepper (optional)
¼ cup rosé
3 tablespoons premium extra-virgin olive oil (such as Laudemio), plus more if desired

Step 1
Place eggplant pieces in a colander. Sprinkle eggplant with 2 teaspoons salt, and toss to combine. Let stand 20 minutes. Working in batches, pat eggplant dry with paper towels. Heat 1/4 cup mild olive oil in a large, deep skillet over medium. Add eggplant, and cook, stirring often, until eggplant is tender but not falling apart, 12 to 15 minutes, adding 1 to 2 tablespoons additional oil as needed if eggplant sticks to bottom of skillet. Remove from heat. Transfer eggplant to a large bowl. Do not wipe skillet clean.

Step 2
Return skillet to heat over medium, and add 2 tablespoons mild olive oil. Add zucchini, and cook, stirring often, until zucchini is very tender and just turns translucent, about 10 minutes. Stir in 1/8 teaspoon salt. Remove from heat, and transfer zucchini to bowl with eggplant. Do not wipe skillet clean. Return skillet to heat over medium, and add 2 tablespoons mild olive oil. Add onions, and cook, stirring occasionally, until softened, 6 to 8 minutes. Add bell peppers, 2 tablespoons mild olive oil, and 1/8 teaspoon salt, and cook, stirring occasionally, until bell peppers are very tender, 10 to 15 minutes. Stir in garlic, and cook, stirring often, 2 minutes. Remove from heat. Transfer bell pepper mixture to bowl with eggplant mixture. Do not wipe skillet clean.

Step 3
Return skillet to heat over medium. Add tomatoes, basil sprigs, crushed red pepper (if using), remaining 1/4 teaspoon salt, and remaining 2 tablespoons mild olive oil. Cook, stirring occasionally, until tomatoes break down and most tomato juices evaporate, 10 to 15 minutes. Stir in rosé; cook, stirring often, until rosé is absorbed, about 2 minutes. Return reserved eggplant mixture to skillet; cook over medium, stirring often to prevent sticking, until flavors meld and mixture is creamy but textured, 12 to 15 minutes. Remove from heat. Drizzle ratatouille with premium olive oil. Let cool to room temperature, about 30 minutes. Season with additional salt to taste. Remove and discard basil sprigs. Serve warm or at room temperature with a drizzle of premium olive oil over each serving, if desired.

Источник: https://www.foodandwine.com/recipes/ratatouille

Делается очень просто, а по вкусу точно как Eggplant Parmesan.

3 pounds eggplant, cut into 1-inch pieces
1/2 cup plus 3 tablespoons extra-virgin olive oil
Kosher salt
Black pepper
1 medium yellow onion, finely chopped
3 garlic cloves, chopped
1 teaspoon crushed red pepper
30 basil leaves
Two 28-ounce cans whole peeled tomatoes, crushed
6 ounces smoked scamorza or mozzarella cheese, cubed (1 1/2 cups)
3 ounces Parmigiano-Reggiano, finely grated (1 cup)

Position racks in the upper and lower thirds of the oven and preheat to 375°. Line 2 large rimmed baking sheets with foil. Divide the eggplant between the prepared baking sheets and toss each sheet with 2 tablespoons of the olive oil. Season with salt and black pepper and spread out in a single layer. Bake for 45 minutes, until golden brown; rotate the baking sheets halfway through baking. Keep the oven on.
Step 2

Meanwhile, heat 1/4 cup of the olive oil in a large enameled cast-iron casserole. Add the onion, season with salt and cook over moderately low heat, stirring occasionally, until softened, 8 minutes. Add the garlic, crushed red pepper and 5 of the basil leaves and cook, stirring, until the garlic is softened and fragrant, 1 minute. Add the tomatoes and simmer, stirring occasionally, until the sauce is thickened, about 45 minutes. Let cool slightly, then transfer to a food processor and pulse until almost smooth; season with salt. You should have about 6 cups of tomato sauce.
Step 3

Spread 1 cup of the sauce in the bottom of a 2 1/2-quart shallow baking dish. Top with half of the eggplant and the remaining basil leaves. Drizzle with 1 tablespoon of the olive oil. Spread 2 cups of the sauce on top and sprinkle with half of each cheese. Drizzle with 1 tablespoon of the olive oil. Top with the remaining eggplant, sauce, scamorza and 1 tablespoon of olive oil.
Step 4

Bake the gratin in the upper third of the oven for about 30 minutes, until bubbling. Remove from the oven and preheat the broiler to high. Sprinkle the remaining 1/2 cup of Parmesan over the top and broil for 3 minutes, until golden brown. Let cool for 10 minutes before serving.

Make Ahead

The gratin can be assembled through Step 3 and refrigerated overnight. Bring to room temperature before baking.

Источник: https://www.foodandwine.com/recipes/spicy-eggplant-gratin

Уксус я конечно же не добавляла, впрочем, как и сок лимона. В другой раз хорошо бы добавить морковь, а так же можно кабачок для сладости. В целом вкусно и необычно.

Баклажаны 3-4 шт
Лук 2 шт
Помидоры 0.5 кг
Чеснок 3-4 зубчиков
Перец сладкий 2-3 шт
Растительное масло 0.5 стакана
Винный уксус по желанию
Соль, перец черный молотый

Запекла баклажан и сладкие перцы 30 минут при 425 Ф. Очистить баклажаны и перцы от кожуры. Сложить в блендер испеченные баклажаны, испеченный перец и чеснок. Измельчить все до состояния пюре.

В это время на медленном огне под крышкой обжарить лук. Помидоры ошпарить кипятком и очистить от кожицы и семян. Мякоть крупно порезать (я брала готовые из банки).

Добавить крупно порезанную мякоть помидоров, и тушить под крышкой 15 минут — на самом маленьком огне. Посолить и поперчить лук с помидором.

Добавить пюре из перца, чеснока и баклажанов. Перемешать. Тушить на маленьком огне 10 минут.

Очень улучшает вкус овощной икры небольшое количество лимонного сока или виноградного уксуса, буквально 1-2 ч. л. По вкусу!

Снять сотейник с икрой с огня и дать постоять до остывания. Переложить икру в стеклянную емкость и поставить в холодильник. Икра — закуска холодная.

Источник: https://www.djurenko.com/cooking/zakuski-i-sousy/baklazhannaya-ikra.html

Мне было очень вкусно и я все сама съела.

Ingredients

2 medium eggplants cut into large dice
2-3 large bell peppers cut into strips
1 large onion roughly chopped
1-2 cloves garlic finely minced
1-2 large potatoes peeled and diced
3-4 tomatoes cut into large dice
Salt and pepper
A handful of fresh basil leaves
200 ml (3/4 cup) extra virgin olive oil or more

Instructions

Cut the eggplant into large dice (about 2cm or 3/4 inch) and toss with a good pinch of salt. Set in a colander, weighed down with a plate, to drain for about an hour.
In a pot large enough to hold all the vegetables comfortably, heat the oil over gentle heat, then add the peppers. Sauté until the peppers are tender, taking care not to burn or brown them. Season them lightly as you go. Remove them with a skimmer or slotted spoon, leaving as much oil behind as you can manage.
Add the chopped onion (and the chili pepper if using) to the remaining olive, and sauté until the onion is soft and translucent. Season with a pinch of salt as you go. Add the minced garlic and let that saute for a few moments.
Add the eggplant, potato and tomato, along wit the chopped parsley. Mix once, then set the heat to low and cover. Simmer the vegetables until tender, about 20-30 minutes. Check on them from time to time, stirring once or twice and adding a spoonful of water if needed to prevent scorching.
When the vegetables are tender, uncover the pot. The stew should be moist but not runny. Raise the heat if needed to boil off any excess liquid. Then add the sautéed peppers and the basil, along with the olives and capers if using, mixing them well but very gingerly into the stew. Taste and adjust for seasoning. Simmer for a minute or two more, then turn off the heat.
Serve your cianfotta slightly warm or at room temperature.

Источник: https://memoriediangelina.com/2019/08/24/cianfotta-summer-vegetable-stew/#wprm-recipe-container-11653

Рецепт нашла на ютубе, он там 20 минут, поэтому не буду сохранять ссылку, у меня никогда не хватит терпения пересматривать. К тому же она добавляла очень много сахара. Я совсем не добавляла, не за чем, икра получается и так очень сладкой за счет того, что овощи карамелизируются. Еще одна фишка в том, что она все обжаривала на очень большом огне.

Одинаково мелко нарезаем лук, помидоры (я сняла шкуру), болгарский перец и баклажан. Баклажаны положить в друшлак и посолить, чтобы они выделили лишнюю жидкость. В большом казане разогреваем масло. На большом огне обжариваем лук до медового цвета, добавляем помидоры, тоже обжариваем выпаривая жидкость, затем перцы и уже после баклажаны. Когда все обжарили накрыли крышкой, уменьшили огонь и оставли тушиться минут 50. В самом конце добавили соль, перец, мелко порезанную кинзу и чеснок.

Родителям очень понравилось. Мне, впрочем, тоже.

Нам с Вадимом очень понравилось!

350g/12oz coarse bulgur, rinsed and drained
110g/4oz freekeh, rinsed and drained
3 medium aubergines, quartered and sliced in 1cm chunks
2 medium onions, finely diced
4 garlic cloves, finely diced
3 medium tomatoes, thinly sliced
½ tbsp. Turkish red pepper paste, biber salcasi
15ml/1tbsp concentrated tomato paste
400g/14oz (1 can of) chopped tomatoes in juice
60ml/ 2fl oz olive oil – for baking the aubergines –
30ml/2tbsp olive oil – for cooking-
900ml / 1.6 pints hot water
5ml/1tsp Turkish red pepper flakes, pul biber
Salt and freshly ground black pepper to taste
Handful of flat leaf parsley, finely chopped – to decorate

Instructions

Preheat the oven to 200C / 400F
First prepare the eggplants (aubergines). Cut the aubergine in quarters and then slice into 1cm with pieces. Layer the aubergine pieces on a tray and sprinkle salt over them, leave them aside for about 10 minutes. After 10 minutes, dry the aubergines with kitchen or paper towel thoroughly.
Spread the aubergine slices in a baking tray and pour in the 60ml/2floz olive oil over them. Using your hands, make sure that all aubergine slices have a nice coating of the olive oil. Bake for about 30 - 35 minutes in the preheated oven at 200C / 400F. Aubergines will start to get crispy around the edges, a nice color and soften up (you can alternatively sauté your aubergines on a pan with olive oil, though I find the baking easier and healthier).
Heat the 2tbsp/30ml olive oil in a heavy, wide pan and sauté the onions for 2-3 minutes, until soft and they begin to color. Stir in the garlic, tomato paste, red pepper paste, can of chopped tomatoes, Turkish red pepper flakes, pul biber and combine well.
Toss the sautéed aubergines to the pan and gently combine.
Now stir in the rinsed bulgur and freekeh to the pan and mix well. Pour in the hot water and season with salt and freshly ground black pepper, combine well. Reduce the heat to low for simmering.
Place the tomato slices over the top, cover and cook for 30 minutes, until the liquid is evaporated and the grains are cooked (add a little more hot water if needed). Check the seasoning and add more salt and freshly ground black pepper to your taste. Turn the heat off. I like to rest the dish and settle the flavours for 10 minutes before serving.
Serve with refreshing Shepherd’s Salad, Coban Salatasi and/or Cacik dip with cucumber and yoghurt aside.

Источник: https://ozlemsturkishtable.com/category/regional-signature-dishes-mains-sides-and-desserts/

Вчера сделала. Очень вкусная закуска! Баклажаны с бурратой изумительно сочитаются. Помидоры тоже хорошо, но можно и без них.

4 tablespoons Filippo Berio olive oil plus extra for drizzling

1/4 teaspoon salt

1 medium eggplant, washed, dried, stemmed and cut into eight 1/4-inch thick rounds

2 large beef steak tomatoes, each cut into 4 thick slices

2 balls fresh burrata, each cut in half

Fresh basil leaves, shredded

Coarse sea salt
Directions

Preheat the oven to 350°F.

Pour the olive oil into a medium size bowl and stir in the salt. Add the eggplant slices and toss them in the oil. Transfer them to a non stick baking sheet, arranged in a single layer.

Bake them in a preheated oven until they begin to brown.

Arrange one eggplant slice on each of 4 salad dishes. Add a tomato slice and repeat with another eggplant and tomato slice. Top with a slice of the burrata and a sprinkling of basil.

Drizzle the tops with extra virgin olive oil and sprinkle with coarse salt.

This recipe is featured on show 2420 - All about Burrata.

Источник: https://www.ciaoitalia.com/seasons/season-2400/episode-2420/neapolitan-stack-with-burrata

У меня уже есть несколько рецептов этого замечательного блюда. Этот, кажется, самый простой, а результат так просто потрясающий!

Я делала Вадиму на ужин бифстроганов, а это сделала себе. В скобках ингридиенты на одну порцию, после которой не будешь голодной.

1 kg ripe tomatoes, chopped (35 oz.). Alternatively use 3-4 tins of plum tomatoes, strained and chopped (2 маленьких помидора/vine tomatoes)
1/2 kg potatoes, sliced (18 oz.) (1 небольшая картошка)
1/2 kg aubergines, sliced (18 oz.) (1/2 маленького)
1/2 kg courgette, sliced (18 oz.) (1/2 маленького цуккини и 1/2 большого болгарского перца)
3/4 of a cup olive oil
1 red onion, sliced
2 cloves of garlic, finely chopped
2 tbsps chopped parsley
salt and freshly ground pepper

To prepare this delicious briam recipe, start by preparing your vegetables. Peel and cut the potatoes in slices. Wash thoroughly the courgettes and aubergines and slice into 1cm slices. Alternatively you can cut the vegetables in chunks. Peel the tomatoes and cut into thin slices. (You can also use green bell peppers).
To bake the briam use a large baking pan, approx. 30*35cm, so that the vegetables are not layered too deep.
Layer the bottom of the pan with sliced tomatoes and season. Place on top the sliced vegetables and season well. Sprinkle with the onion and garlic and top with the rest of the tomatoes. Season well, garnish with chopped parsley and drizzle with olive oil.
Cover the briam with aluminum foil and bake in preheated oven at 200C (both top and bottom heating elements on) for 1 1/2 to 2 hours. Uncover the briam halfway through cooking time, toss the vegetables and continue baking until nicely coloured.
Serve this traditional briam dish with salty feta cheese and lots of bread. Enjoy!

Источник: https://www.mygreekdish.com/recipe/briam-recipe-greek-mixed-roasted-vegetables/?utm_source=mailpoet&utm_medium=email&utm_campaign=Shrove+Monday+2021

Простая в приготовлении и вкусная икра. Лука надо меньше, слишком остро. Мяты больше. Я так же добавила петрушку и консервированный болгарский перец из банки. Большой баклажан разрезала попала, протыкала вилкой, сбрызнула авокадовым маслом и запекала при 450 Ф 45 минут.

3 небольших баклажана
6 небольших помидорчиков или 4 крупных
1 зубчик чеснока
1 средняя луковица
кусочек острого перца (каянский перец)
3 листочка мяты
1 ст ложка порезанных листьев базилика
1 ст ложка оливкового масла
соль
перец

Приготовление

Запечь в духовке баклажаны, очистить их от кожицы.
Помидоры вымыть (можно снять кожицу, мама не снимает, не стала и я париться), порезать крупненько помидоры, баклажаны, чеснок, острый перец, лук и зелень.
Все это поместить в блендер и измельчить до состояния пюре. Посолить, поперчить, добавить оливковое масло и перемешать.

Источник: https://alevtinja.livejournal.com/9774.html

Очень вкусно! Это тот самый идеальный рецепт баклажанной икры, что я искала среди рецептов русской кухни. Идеальный вкус и никакого уксуса и сахара не надо.

Ингредиенты:
Баклажаны
Лук репчатый
Перец сладкий
Помидоры протертые
Чеснок сушеный
Петрушка сушеная
Масло оливковое.

Приготовление:

Не пишу вес ингредиентов, так как каждый раз делала на глаз, и каждый раз получалось вкусно. По другому и быть не может.
Порезать мелким кубиком все овощи. Баклажановые кубики присолить, оставить на 15-20 мин.
Обжарить на оливковом масле лук в течение 3 — 5 мин до полупрозрачного состояния.
Выложить перцы и протертые помидоры, перемешать, обжарить, помешивая, на сильном нагреве 2-3 мин.
Выложить баклажаны, перемешать, уменьшить нагрев в половину, помешивая, тушить 15-20 мин.
Добавить специи, посолить по вкусу, перемешать, выключить нагрев, оставить на горячей плите на 10-15 мин.

Источник: https://joe-alex.livejournal.com/246028.html

Разогреваем духовку на 400 Ф/200 С. Кладем на противень бумагу для выпечки, на нее наши баклажаны, смазываем их оливковым маслом, посыпаем солью и ставим в духовку на 8 минут, через 8 минут переворачиваем, смазываем маслом, солим и опять засовываем в духовку на 8 минут до золотистого цвета.

Снять шкурку и нарезать на 4 части. В салатницу добавить помидоры и зелень (укроп, петрушку, кинзу, базилик), чеснок, красный лук, соль, черный перец. Все смешать и заправить оливковым маслом. Даже мой муж, не жалующий баклажаны, любит этот салат. Так же можно добавить оливки и/или фету.

Ингредиенты
1 баклажан
6 помидоров черри
1 зубчик чеснока
1 стол. л. соевый соус
1 стол. л. оливковое масло
1 стол. л. соус чили сладкий (без него не получится!)
1 пучок кинзы
щепотка кунжутных семечек

Приготовление
Баклажан промыть, почистить.
Нарезать небольшими кубиками и окунуть в подсоленную воду минут на 15.
В это время нарезать помидоры. Промыть и подготовить кинзу.
На сковородке без масла слегка поджариваем кунжутные семечки.
Дальше возвращаемся к баклажанам.
Воду выливаем, баклажаны хорошенько просушиваем полотенцем и обваливаем со всех сторон в кукурузном крахмале.
На сковороде хорошо разогреваем оливковое масло, и жарим кусочки баклажанов до золотистого цвета.
Когда на баклажане начнет появляться хрустящая корочка, вынимаем и кладем на бумажное полотенце.

Заправка.
Смешиваем чили- соус, соевый соус, выдавленный чеснок, и немножко оливкового масла.
Заправка готова.

Сборка.
В глубокую миску выкладываем сначала баклажаны.
Далее помидоры, кинзу.
Вливаем заправку.
Все хорошенько перемешиваем.
Сверху посыпаем кунжутом.

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My cookbook

Entries tagged with баклажаны

Roasted Eggplant Moussaka with Lamb

Eggplant Dip

Turkish Smoky Eggplant Salad

Japanese style eggplant

BABA GANOUSH

БАКЛАЖАНЫ ПО-АРМЯНСКИ

Miso Glazed Eggplant

Miso-Glazed Eggplant

Ratatouille

Spicy Eggplant Gratin

Баклажанная икра

Cianfotta (Summer Vegetable Stew)

Икра из баклажанов

Bulgur pilaf with freekeh, aubergine, tomatoes

Neapolitan Stack with Roasted Eggplant, Tomato and Burrata

Briam recipe (Greek mixed Roasted Vegetables)

Икра из баклажанов

Каталонский соус "Самфаина" (Samfaina)

Мой любимый салат с баклажанами

Теплый салат с баклажанами