Traditional recipes

Eggplant fans

Eggplant fans

Wash and dry the eggplant.

Cut it into 1 cm strips. in length.

Salt it and leave it for 10 minutes.

The washed zucchini is cut into strips, lengthwise.

Washed tomatoes cut into rounds

Peel a squash, grate it and squeeze the juice.

Take a heat-resistant dish and grease it with a tablespoon of oil.

Take the eggplant and place it in the bowl.

Between the eggplant slices, put a slice of zucchini that you grease with garlic, put a slice of tomato.

And so on until the ingredients are finished.

Sprinkle the preparation with oil, salt, pepper and bake in the oven at 170 degrees C for 20 minutes.

When ready, sprinkle with chopped parsley.

Serve hot or cold.


Method of preparation

Peel the onion and cut into thin slices. Tomatoes, cheese and ribs are cut into thin slices.

Wash the eggplants and cut into 1 cm thick slices, starting from the opposite side of the tail, and cut them close to the tail, about 2-3 cm away from it. This way you do not risk detaching from the spine.

Garlic, cleaned, cut into thin strips and spread with it eggplant slices, from place to place.

Then place between the eggplant slices, tomato slices, onion, cheese and ribs, according to the skill and desire of each, no matter in what order you place them. Tie the eggplants with kitchen thread, thinner string and place them in a tray sprinkling them with oil. put everything in the preheated oven at 175 C, and leave for about 35 minutes. Check that the eggplants are sufficiently penetrated.

When they have cooled a little, remove the thread and sprinkle them well with yogurt and a little chopped parsley.


Ingredients Eggplant stuffed fasting in the oven, Turkish recipe "İmam bayıldı"

  • 2 medium-sized eggplants, rather long, 270-300 grams / piece each
  • 2 medium-sized onions & # 8211 about 100 grams / piece & # 8211 minced julienne (fish)
  • 1 diced bell pepper
  • 1-2 green hot peppers (optional)
  • 2 large tomatoes (or 200 grams of canned tomatoes)
  • 100 ml. tomato paste
  • 1 large clove of garlic
  • 80 ml. extra virgin olive oil
  • salt and freshly ground black pepper
  • lemon juice
  • 1 teaspoon of za & # 8217atar, which can be replaced with a little dried thyme
  • 1 bunch of chopped green parsley
  • optional, 1 small tomato for decoration

Preparation of eggplant stuffed fasting in the oven, Turkish recipe "İmam bayıldı" & # 8211 eggplant preparation

1. Prepare a large bowl in which you put 2 liters of cold water, 1 tablespoon of salt and the juice of 1/2 lemon. Stir until the salt dissolves.

2. Wash the whole eggplant well and toss with a kitchen towel. Shorten the tail of each eggplant, cutting the entire surface layer of the tail and keeping only as much as necessary to hold the eggplant together. The peel is cleaned at length, with a knife or a peeler, in strips about 2-3 cm wide, alternating with portions on which the peel is kept, obtaining a striped appearance. Put the cleaned eggplant in a bowl of salted water and lemon.

3. Place a plate or other weight on top of the eggplants to keep them immersed. Keep the eggplant in salted water and lemon for 45 minutes.

4. After 45 minutes, remove the eggplant from the water and press lightly on them, then whisk well with kitchen towels.

Baked eggplant stuffed eggplant, Turkish recipe "İmam bayıldı", vegetable preparation

5. While the eggplants are in the water bath with salt and lemon juice, we take care of the vegetables. We will clean and chop the julienne (fish) onions, we will crush the garlic and we will chop the diced bell pepper and seeds into cubes. The peppers used can be green, yellow, white garden peppers or red, as I happened to have.

6. The tomatoes are scalded as shown at recipe for tomato sauce in a jar (video), after they have been slightly notched beforehand. After scalding, put the tomatoes in a bowl of ice water then clean the skin and cut into cubes, keeping them aside until we need them. Alternatively, we can use canned tomatoes.


Baked stuffed eggplant, Turkish recipe "İmam bayıldı", toasted eggplant and preparation for stuffing

7. Once the 45 minutes required for the eggplants to soak in the brine salt have passed and they have been well whipped, turn on the oven and set it at 180 ° C.

8. We choose a pan of the right size, so that both eggplants fit in it. Heat the pan over medium heat and pour in 1/3 of the olive oil. After the oil is suitable for heating, put the eggplants in the pan and brown them, turning them on all sides. This eggplant browning takes about 8 minutes. Because eggplant absorbs a lot of oil, you may need to add 1 tablespoon during the operation.

9. After they are browned all around, the eggplants are taken directly into the tray where they will be baked. With a spoon, split lengthwise both eggplants, which were soaked during frying, making room in them as in boats, ready to receive the filling.

Eggplants stuffed with baked vegetables, Turkish recipe "İmam bayıldı", preparation of vegetable filling

10. Add the rest of the oil to the pan and immediately all the chopped onion and crushed garlic. Sprinkle with a little salt from the beginning, so that the onion removes the liquid contained and softens. Saute onions over low heat, soften without browning at all, about 8-10 minutes. We do not lose sight of it during this time, so that it does not burn.

11. After the onion has softened, add the bell pepper and, if you use it, the diced hot pepper. Stir frequently and cook together for another 3-4 minutes.

12. Add the diced tomatoes and, only if necessary and the sauce looks too dry, a few tablespoons of water. Boil everything for 10-15 minutes, until the liquid drops and the oil rises to the surface.
Turn off the heat and season the sauce with salt and pepper to taste. Add chopped green parsley, keeping a little for the preparation at the end and I added za & # 8217atar, which is a mixture of spices specific to the Middle East, The main ingredient of this spice is wild thyme. So if you don't have this spice, you can add thyme (if you want).


Filling eggplants and baking

13. The filling is divided between the two eggplants, making room with a spoon. Although it will look like too much stuffing for the two eggplants, we'll load them until it's all in, it'll drop in the oven anyway.

14. Stir tomato broth (the 100 ml. recorded on the list of ingredients above) with as much water and pour into the pan, in addition to the stuffed eggplant. Optionally, place 2 quarters of tomatoes (from a small tomato) on top of the eggplants and place them in the preheated oven at 180 ° C, at an average height, for 45 minutes & # 8211 1 hour.

Turkish recipe "İmam bayıldı", serving

At the end of cooking in the oven, these stuffed eggplants in the oven, which made the imam faint, must be reddish and incredibly fragrant. Remove from the oven, leave to cool a bit, sprinkle with green parsley and serve hot, along with a fresh stick or any good bread, with which to absorb the last drop of incredibly tasty sauce next to them.

For a refreshing note, Turks usually offer next to these delicious stuffed eggplants İmam bayıldı and a simple yogurt sauce with lemon juice and mint. I also made this sauce, which gave authenticity and an even better taste to this dish, which is incredibly tasty anyway. If you want a 100% vegan dish, of course, it's enough to enjoy eggplant without any kind of yogurt sauce, they are a celebration in themselves. Let the recipe be useful and don't forget the promised story, you will find it here.


Baked eggplant with mozzarella

Many of us associate eggplant with eggplant salad and zacusca, but from eggplant you can prepare many delicious recipes, including this recipe Baked eggplant with mozzarella.

It is a summer recipe, tasty and filling, which has in addition to eggplant and fresh mozzarella, fine strips of dried raw muscle and colored tomatoes.
Below you will find two delicious recipes in which I used eggplant.

  • Eggplant bread
  • Greek eggplant bite

Baked eggplant with mozzarella - Ingredients

  • a suitable eggplant
  • 2 colored tomatoes
  • 50 g of dried raw mussels
  • a clove of garlic
  • olive oil
  • salt and pepper
  • fresh basil

How to prepare fan eggplant with mozzarella

Cut the eggplant into long slices without detaching them from the tail. Sprinkle with salt and leave for about 10 minutes. enough to leave the juice.

Wipe with a paper towel and place between slices, slices of mozzarella, tomatoes, basil leaves and slices of musk. Put thin slices of garlic, sprinkle with salt, pepper and dried oregano, then sprinkle with olive oil.

The faned eggplants are placed in a tray lined with baking paper and baked in a preheated oven at 190 degrees C for 50 minutes.
Baking time can be longer or shorter depending on the size of the eggplant.

Remove from the oven and serve hot, sprinkled with fresh basil or accompanied by a yogurt sauce with garlic and mint.

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Eggplant fans - Recipes

I saw the recipe in pictures on someone on Facebook and the idea made me smile. Besides looking very good, it is also tasty. And as we saw later, it can be done in many ways. I suggest a simple version with skim cheese and tomatoes, but you can add for example ham in the composition.

Cruise Phase (PL), Consolidation, Definitive Stabilization

Nutritional scale - starting with Tuesday

Ingredient:

- 1 lg olive oil (optional)

- a few slices of skim cheese (recipe here)

Preparation:

Wash the eggplant and cut the tail. We then cut the eggplant into slices, without cutting it to the end where the tail was.

Between the eggplant slices we put the cheese slices and slices of a tomato (cut whole).

Meanwhile, fry the sliced ​​garlic in the olive oil. Cut the other tomato into cubes and place it over the garlic. Leave it on the fire until the tomatoes soften a little. Season with salt, pepper and oregano and pour the composition over the eggplant.

Put the tray / bowl with the eggplant in the hot oven and bake for about 35-40 minutes. Sprinkle a little grated cheese on top and leave in the oven for another 10 minutes until it melts.

Sprinkle a little green parsley and we can eat either hot or cold.


step 1. Wash the eggplant well (keeping the tail), the tomatoes. Slice the tomatoes, ham, cheese (you can also use mozzarella, I prepared it once but we liked it more with cheese).

step 2. Carefully cut the eggplant into slices up to the tail, obtaining a fan or accordion shape. Salt each slice a little and leave for a few minutes. Meanwhile, prepare the garlic. We put the eggplant in a heat-resistant tray.

step 3. We arrange the slices of tomatoes, ham, cheese among the eggplant slices according to preference.

step 4. Add the mixture of crushed garlic, basil, a little salt and olive oil on top.

step 5. Put the tray in the preheated oven at 180-200 C, for 35-40 minutes.

step 6. Garnish with chopped parsley and good appetite! Delicious both hot and cold with a special aroma! I recommend you try it if you have not cooked or repeat this easy and consistent recipe when you are out of ideas, it will be appreciated.


Baked eggplant with tomatoes and cheese!

A handsome, consistent and easy to prepare dish! Perfect for a festive meal too, because it looks interesting.

INGREDIENT:

-green - dill and basil

-salt and black pepper - to taste

-mixed herbs - optional.

METHOD OF PREPARATION:

1.Cut the eggplant lengthwise, leaving about 2 cm to the tail. This way you keep them in one piece. The thickness of the slices should be about 1 cm thick.

2. Sprinkle salt between slices and set the eggplant aside. This will remove the bitter taste.

3.Cut the garlic into small pieces or press it through, then cut the greens. Add khmeli-suneli, black pepper, salt and a little olive oil, then mix well.

4. Cut the tomatoes into thin slices, the cheese into long slices, and the pepper - straw.

5. Dry each slice of eggplant juice with a paper towel.

6. Line the form with baking paper and grease it with oil.

7. Place the eggplant and form fans. If necessary, cut the slices a little more.

8. Add the green sauce with garlic, then the tomato slices, the bell pepper straw and, at the end, a slice of cheese.

9. Bake the eggplant fans for 35 minutes in the preheated oven to 180 ° С.

The dish looks exceptional, smells extraordinarily good and we assure you that it is also very tasty! You can keep a little green sauce and garlic and sprinkle the eggplant at the end.


The eggplants are washed and cut, lengthwise, into slices about 1 cm thick, without detaching the spine. Each slice obtained is greased on both sides with pesto (I made pesto from parsley. It was better if I had basil). Then season with salt and pepper.

Tomatoes and mozzarella are cut into thin slices. Slice the tomatoes with salt and pepper. Between 2 slices of eggplant put a slice of tomato and mozzarella.

The eggplants thus filled are placed in a Teflon tray on which you put baking paper or Teflon foil because the eggplant will leave its juice and the mozzarella will melt and leave to bake for about 50 minutes (I started to bake normally and then I put it on the grill and it lasted about 35-40 minutes, but it differs from stove to stove and how it is, mine being electric).

The fan eggplant recipe with tomatoes and mozzarella was proposed by YOYO on the culinar.ro forum

Baked eggplants with tomatoes and mozzarella can be served with mashed potatoes garnish with tzatziki sauce or couscous. Good appetite!


Baked eggplant fan with cheese and tomatoes - an impactful recipe

Besides being a special recipe, is also very easy to prepare. In 45 minutes the eggplants are ready, with the baking in the oven. Due to its very elegant appearance, it is a food suitable for a special meal with guests.

The advantage of this recipe is that the eggplant is baked in the oven and it is eaten whole with shell, unlike eggplant salad, when they are peeled after ripening.

Studies have shown that most of the nutrients are concentrated in the vegetable peel. In the case of eggplants, their peel contains a compound antioxidants from the class of anthocyanins, called nasunin. This phytonutrient claims brain health, by protecting fats in the cell membranes of the brain.

Baked eggplant with cheese - recipe

• 3 suitable eggplants
• 400 g of cheese
• 5 tomatoes
• 4 cloves of garlic
• 50 ml of oil
• 1 teaspoon of salt
• 1 teaspoon of favorite spices

Wash the eggplants well and place them on a long bottom, with the back to the left. Cut each one into slices about the thickness of your little finger, lengthwise. Be careful not to cut the spine too! He will be the basis of the fan. Press and loosen the slices a little.

Place the eggplant in an oven tray, greased with a little oil. Grease the eggplant slices well with a mixture of oil, crushed garlic, salt and spices, using a brush.

Wash and cut the tomatoes into thin slices and put them between the eggplant slices, alternating with thin slices of cheese. Instead of cheese you can use parmesan or mozzarella, which go very well with the taste of tomatoes.

Tighten the eggplant a little at the end and give them a nice fan shape. Grease the eggplant with a little oil on top.

Put the tray in the oven heated to 200 degrees Celsius and let them bake for about 45 minutes. They are ready when they have softened and browned slightly.

Serve after cooling, plain or with mayonnaise on top, or as a side dish to a more sophisticated dish.

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  1. Wash the vegetables, wipe with a paper towel.
  2. Peel a squash, grate it and slice it
  3. Cut the zucchini into rounds.
  4. Eggplants are cut long into slices, but do not come off the spine.
  5. Salt and pepper the eggplant on the inside.
  6. Cut the chosen cheese into thicker slices
  7. Slice the zucchini, cheese and pepper slices between the eggplant slices, so that they unfold nicely.
  8. place the eggplant in a bowl greased with a little oil beforehand.
  9. The fan-shaped eggplants thus formed are carefully placed in the bowl and sprinkled with the remaining olive oil.
  10. The last step is to sprinkle dried Mediterranean greens on the surface of the fan eggplants.
  11. Put the lid (or baking paper moistened and squeezed well) and put the dish in the preheated oven.
  12. Baked eggplant with zucchini bake on medium heat (180 degrees) until well softened, and in the last 5-7 min. Remove the lid from the oven.
  13. Serve hot as such, or with a sauce of your choice (we preferred a yogurt sauce with garlic and dill)

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Video: Baked eggplant fans: quick, easy and creative! (December 2021).