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Chop the eggplant, cut the onion as finely as possible, salt and mix with oil.
Wash the tomatoes and cut the lid, carefully remove the core and fill with eggplant salad.
The top is adorned with imagination.
Other healthy tastes: vegetable baskets
6 bell peppers
2 tablespoons olive oil
a green onion tie
100 g of boiled rice
50 gr corn
6 slices of lemon
Method of preparation:
& bull The peppers are cut around the tail and cleaned well of seeds.
& bull Cut the tomatoes, gulia, cucumbers and mushrooms into cubes. Grate the carrots and cut the onion into rounds.
& bull All vegetables are mixed with olive oil and boiled rice.
& bull Fill each pepper with this composite. Serve with a slice of lemon
on each pepper.
Here's how easy it is to make some healthy snacks and extremely tasty. Enjoy a healthy meal with your loved ones.
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.
Tomatoes stuffed with vegetables and couscous
This recipe for tomatoes stuffed with vegetables and couscous is very simple, but incredibly tasty. In fact, we enjoy so many vitamins together!
Let's fully enjoy the wonderful summer tomatoes in this recipe tomatoes stuffed with vegetables and couscous. It's very simple, but incredibly tasty.
- 8 tomatoes
- 1 cup couscous
- 3 cups vegetable soup
- 3 onions, tomatoes
- a carrot
- a teaspoon of curry
- a little pepper to taste
- basil leaves
- coriander berries
- 2 tablespoons olive oil
Steps needed to prepare
- To start, make a lid on the tomato, then remove the core and juice from a bowl. Perform this step until you have finished all the tomatoes.
- Make a vegetable stock and add that two cups of it are still hot in another bowl over the couscous.
- Season with pepper, coriander and curry.
- Put the oil in a pan, next to the 2 finely chopped onions together with the grated carrot and a little water, which you sauté.
- Arrange the tomatoes in a tray and start filling them with the vegetables mixed with the couscous, and place the cap on top.
- In the pan, add the tomato juice and 1 cup of vegetable stock with a little salt and a few basil leaves.
I served the tomatoes with a salad made of: capsicum, white cabbage, red onion, basil and carrot, seasoned with olive oil, salt and lemon juice.
150 g smoked bacon
4 slices of bread
1 teaspoon oregano kotanyi
100 g butter
1 tablespoon of MAGGI The Secret of Intensavor Vegetable Taste
green salad for ornament
The first time we cut the lids of the tomatoes and leave them in a cold bowl, with the help of a teaspoon, remove the core of the tomatoes and place them next to the lids.
We take a yena bowl and grease it with butter.
Cut the bacon into cubes and fry it, add the diced onion, the same diced bread and let it brown. When it starts to change color to be browned, add half of the tomato core, at the end season with MAGGI The Secret of Intensive Flavor Vegetables, oregano and pepper, to taste.
From the obtained composition, fill the tomatoes, sprinkle the grated cheese and put the lids.
Season the core of the tomatoes with oregano, and put them in the yena bowl, then place the stuffed tomatoes and put them in the well-heated oven, leave them for about 20 minutes, until they start to brown.
When they are ready, take them out of the oven and place them on the plate, garnish with salad and we can serve!
CANDY WITH HONEY, COCONUT AND LEMON or RAFFAELO for children (after 1 year)
The homemade Rafaello Candy recipe is extremely easy to make, it doesn't need to be baked, and the little ones simply love it. The ingredients are easy to find and when shaping the candies and rolling through the coconut flakes you may want to help. The little ones, of course! Dates are the fruit of a palm tree that grows in the oases of Egypt and the Arabian Peninsula. They are considered by locals to be the source of [& hellip]
1. First, sauté the onion with the olive oil, then put the minced meat over it.
2. Stir until crushed and then place the diced tomatoes.
3. After 10 minutes, it's time to add the spices, but also 250 ml of water. Let it simmer for 15 minutes until the juice of the ingredients decreases.
4. In the meantime, you can start guacamole. For starters, grind the avocado in a bowl, and add salt, pear, freshly chopped tomatoes and lemon juice.
5. Once everything is ready, the assembly follows. Place the meat, cheese, guacamole sauce, freshly cut parsley and a teaspoon of fatty cream on the tortilla sheet.
Tomatoes stuffed with eggplant
Method of preparation:
Wash the tomatoes, cut a lid and remove the core with a teaspoon. Fill with eggplant salad and cover with a lid. Garnish with greens. Tomatoes can be filled with various salads (pumpkin, rice, mushrooms, cauliflower).
Place the eggplant on a hot plate over high heat and turn on all sides for about half an hour. When the outer shell has blackened, and steam and liquid begin to come out through the holes created during baking, take them off the heat and leave them in a pan to cool, so much so that you can get your hands on them to peel them. Remove the peel, then cut lengthwise at the top and lightly grate the seeds with a knife. Chop the eggplant with a wooden or plastic chopper (maybe with a knife, but it cuts instead of crushing and loses flavor) until it acquires a consistency of & # 8222paste & # 8221. Put them in the final bowl in which they will be served, add salt to taste, then rub slowly with oil as when we make mayonnaise. At the end, add the onion on a small grater or cut very finely.
1.Appetizer: tomatoes stuffed with eggplant
-prepare eggplant salad, without mayonnaise: finely chopped eggplant, onion put on a fine grater and drained, 1-2 teaspoons of lemon, pepper, salt and oil poured slowly as mayonnaise until it binds
-we clean the tomatoes, scoop them out and let them drain upside down
-I finely chop the core and mix it with the eggplant salad
-with the respective composition we fill the tomatoes, sprinkle on top the grated Telemea cheese or cheese and let it cool
2. Broccoli cream soup:
-a head of broccoli, we clean it, we open it and we boil the bouquets in salted water
-add in the water 1 carrot, 1 parsley, 1 parsnip and 2 diced potatoes
-when the vegetables are cooked, we blend them into a paste
-Put the pasta in the pot, water in which the vegetables were boiled, bring to a boil
-to match salt, pepper, coriander powder, cumin powder, finely chopped dill (or parsley) and let it boil
-repare with cream and serve like this or with croutons
3. Baked polenta with vegetables
-clean 2 pumpkins and an eggplant, cut them into slices, salt them and let them sit for a while, then drain them
-cook the slices of pumpkin and eggplant separately in oil on one side and on the other
-we make a suitable polenta
-we put parchment paper in the tray and spread the polenta as if it were a sheet (about a finger thick)
- Grate 200 gr of Telemea cheese and about 100 gr of cheese
-over a layer of pumpkin on top of the polenta, sprinkle the cheese then the eggplant and sprinkle a little cheese
-mix the cheese with 2 tablespoons of cream and put it on top and put in the oven
-1 egg +90 ml oil (or 200 gr melted butter) +250 ml milk +175 gr caster sugar + 1 sachet vanilla sugar + 2 tablespoons cocoa +1 sachet baking powder +250 gr flour = mix well