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Artichoke with stuffed eggplant garnish

Artichoke with stuffed eggplant garnish


Peel aubergine and cut it into strips (just like the accordion eggplant recipe) then season well with salt and pepper.

Peel the garlic and pass it well, then mix it with salt, a little oil and 50 ml of water

The tomatoes are also cut into slices and greased with a little olive oil then put between the eggplant slices, in a bowl well greased with butter. After I put the eggplant in the greased bowl put the garlic sauce (not all that remains 2-3 tablespoons) and put in the oven for 25-30 minutes

Artichoke is boiled on steam or in salted water and a little oil (15-20 minutes)

Serve with garlic sauce with sour cream or natural yogurt

Decorate to your liking, I put cherry tomatoes are wonderful in combination

In Spain you eat a lot of artichokes (artichokes)



Eggplant stuffed with minced meat

It looks absolutely unique, so now you make me better understand the term culinary art, congratulations for the selection.
If you cook something like that, I want to see pictures of you and the way you prepared it.

I don't know if it's really the culinary art that I do here, I just do everything I can to make the posted recipes come out :) I don't really understand the part with the pictures with me and the way it was prepared. and I've already cooked the stuffed eggplant above, haven't I? But to still seem to understand something, I say that if I posted pictures of myself with food, then I would deviate from this notion of culinary art you are talking about above and turn the blog into a blog. culinary in a kind of blog personal album with pictures like those posted by fishermen - they proudly holding the fish in their arms :)))

a woman is always impressed by a man who cooks well, I think hence the curiosity of the cousin. I'm making this recipe!

If I knew that, I would start cooking from childhood: D

I haven't made the recipe yet, but I would have a question.

Yes, eggplant peel is eaten. But not the tail, I kept it just to give better pictures :)

but you can also eat the tail :))

I tried this recipe, it's very tasty. My only problem is that when I put the eggplant portion on the plate, it turned into porridge. :( Although I have a huge palette for this kind of operation. But I never ate the eggplant peel, nor did I know it was eaten. Super interesting. What does it taste like? Looool

:)) What does it taste like. of eggplant :) It seems that you kept the eggplants in the oven for a long time, next time you should take them out earlier. To avoid such situations, I always check from time to time what I bake, regardless of the recipe.

Good evening, for a few weeks I came across this blog and I really liked it and since then I enter whenever I have the opportunity. These meatballs filled with meat have been made for a long time and we like them very much, and yours look delicious. Can I give you an idea? (or maybe you've already tried). Try stuffed with tuna, they are a treat. That's it, I'm leaving because I stretched a bit, congratulations for the blog and for the bigger one: D. Good night. True

Thank you Vero, if you promise to come in more often, then you are allowed to lie down as long as you want :) And thank you for the idea, I haven't tried the eggplant stuffed with tuna yet.

I PROMISE that I TRY to come in more often because I really like your blog and I will probably give you another idea (want, don't want :)), that I like to "cook" but more I like to make sweets .VERO

Please satisfy my curiosity at least. How old are you ?: D

:) If you catch me in a good mood, maybe I will satisfy even more curiosities: D I turned 34.

Haha! Thanks.
I want to tell you that I recently started cooking and every time I use your recipes, because I don't trust other sites.
And you are also very pleasant as a person, I read your answers in several comments. :)
You are married?

Looks like I was too indiscreet this time: D, I'm too curious.
Today I made your potato ciulama recipe, and the white sauce came out, but it's really good anyway ... I'm 19 years old, and in a few days I'll enter my first year of college. Your recipes helped me become independent of my mother :)), who for a while got bored of cooking. So thank you very much :)

You are not only curious, but also impatient. : P I didn't understand what indiscretion you are talking about, but now I saw that I missed your question 10 days ago :) I'm not married.
Good luck in college and tell me if you manage to maintain your newly obtained independence :)

Today I cooked tomato soup and the stuffed mushrooms with a friend turned out delicious. Unfortunately, I don't know if I will be able to afford to cook anymore, because I didn't get a place in the dormitory and the rent will be expensive, I won't have much money.
As for you, I guessed. As many people indirectly suggest that you would be married, and I deduced from your answers that no: D So I know: & gt

:) If you read absolutely all the comments, you would have seen that I said a few times that I am not married. For the most part, my recipes are not expensive at all. I still think you can continue cooking. You have to eat something too, right? : P

Today I made the stuffed eggplants and they were totally successful. I shaved cheese at the end and a little telemea. I had the pasta. The children really liked it. Tasty peppers are presented here. Congratulations! I'm still trying to get inspired.

Thank you! Very good idea with grated cheese over stuffed eggplant.

I make the same recipe only as I prepare a tomato sauce and a rice garnish

wonderful things are discovered by mistake..I thought I found the blog that completely satisfied me until I got here..I hope the confusion does not persist and I manage to cook from two blogs)

Dina, I'm very curious to see how things will evolve. ) Just don't tell me what the other culinary blog is, I'm so possessive that I don't even think I can bear to hear his name :))

Only if you suggest me how I make my gummy eggplant not come out, no matter how much it stays in the oven ..)

I'm still thinking about it, I don't have any suggestions yet :)

. your recipes inspire me a lot especially now that I am pregnant and I have a lot of cravings:) BRAVO with all my heart congratulations. & lt3 & lt3 & lt3

Thanks, Ramona! I know that by posting new recipes, I am also responsible for the emergence of new cravings :) Such an increase in cooking and easy pregnancy!

Optional cheese? : lol: I would have cut the meat and put some cheese mixed with some Parmesan cheese, to make it more flavorful.

Anyway, the pictures here are so beautiful, that even if I didn't know how good the stuffed eggplant is, I would still have suspected its delicacy. : D

:)) Diana, forgive me for this blasphemy! : P You haven't said anything in a while and I thought you might overlook it. or maybe you don't like cheese anymore and you have a passion for sweets: D

I disappear, I'll be back. but I still have a fine nose for cheese. : lol:

Madness of the senses! I decided: you are my favorite.

:) Thanks! The first step has been taken, but I think it will take some time until I become everyone's favorite.

Elena, when it comes to cooking, these baby steps today can turn into giant leaps tomorrow: D

If you are as good as your networks.

Hehe, I think I'm even better than my recipes: D But don't follow me, I've noticed that opinions are divided. :)

interesting recipe. ink I haven't tried it but I would like to. I've cooked something like this with a recipe from someone, that's why I would have a question: does the eggplant simply sit in the tray without being greased with something or without making a sauce? When I was cooking, I remember making a sauce from some tomatoes, a little grated, a little thyme, and a couple of cloves of garlic here and there. the eggplants before they were loaded would travel very little. I say I remember being lost in the recipe. thanks for the recipe I'll try it soon for tomorrow I make stew with hearts and pipote k to make the eggplant cheaper :))

Maria, in my recipe the eggplants are simply put in the tray and there is no need to harden them first. There are a multitude of variations of the eggplant recipe stuffed in the oven, so clearly you used another recipe. As everything in the kitchen comes down to the tastes of the cook, you can try to get the desired result by adapting my recipe. If you still have the patience to wait for the eggplant to become cheaper, I suggest you try it in the meantime. RECIPE this stuffed pumpkin, their price is now at the lowest possible level :) Stuffed eggplants can wait.

congratulations for the blog! when I am full of ideas, I will visit you with confidence :-) all the best and as many simple and not very expensive recipes as possible.

Thank you! If this is the case, then I want you to be full of ideas as often as possible :) You will surely find here more and more simple recipes with affordable ingredients. You can talk to me out loud, everyone does.

thanks, keep close. especially after the success I had yesterday with the stuffed eggplant :-)))

A, today I found out that you don't cook for anyone stable: d, if something hasn't changed in the meantime I have some white eggplants in the fridge and I think they will have this fate at the end with a sour cream volcano, already salivating.
Ms for your wonderful recipes.

Ehee, you found out a little hard. : P I'm cooking for someone stable, but I'm still unmarried :) I think your white eggplant with sour cream will look interesting, as if you prepared them for White Sensation :))

Hi!
I discovered this site a few weeks ago. I like all the recipes I've tried so far. Congratulations for this site. I tried this recipe for stuffed eggplant but it didn't work out. The eggplants came out raw and I don't understand why? I respected everything you wrote. Can you give me some advice, what could I do so that I don't come out raw and dry? Thank you in advance! ADRIAN

I guess you set a high temperature in the oven, Adriana. And so the eggplants didn't have time to ripen in depth, they just "quoted" on the surface. Next time, try to cook them on a low heat, as far away from the heat source as possible.

Very good recipe, I made it today and it's great. Because I had more stuffing (it was a 500 g casserole of meat) I improvised and found a zucchini that was sitting in the fridge in vain, so I sent it to keep the eggplants in the oven. I added a little spicy sauce. they went perfectly with a cold beer. that's why we're men in the pan

Radu, if we are men in the pan, that doesn't mean that we have completely renounced our manhood, right? :)) On the heat, the use of the oven necessarily requires some beer, I really should have recommended it in the recipe: D Good idea with the spicy sauce, I will try next time I make the stuffed eggplant.

to give a Mediterranean note, garlic can be replaced with oregano, allspice and cinnamon

Yes, you should know that oregano attracts me too, I really like that Mediterranean note you are talking about (many people say that the recipe is a Turkish or Greek version).

very good recipe worth trying I have made many times only I fry the eggplant a little before
I have another question where does the recipe come from?

Eva, I really have no idea where the recipe comes from. It is probably a version of the recipe that circulates around the Mediterranean :) I understand that in Turkish it is called Karniyarik, the translation would mean split stomach (belly) - but you probably know that :)) And it seems to me that the version with fried eggs before it is much tastier, but if you fry the eggplants, they absorb a lot of oil and the food becomes a bit nauseous, so we have to put them on some napkins as soon as we fry them, to absorb as much oil as possible. I try to please everyone with my recipes, so I chose a more dietary version of the recipe, which would contain as few fries as possible - plus this way the recipe is simpler, so less time spent in the kitchen (and less mess , a little salt oil while frying the eggplant): D

yes that's how it absorbs a lot of oil indeed here in turkey they are made and sarmale in eggplant in pumpkin there are many Turkish recipes that I really like


Eggplant stuffed with minced meat and baked vegetables

Eggplant stuffed with minced meat and baked vegetables. Eggplant stuffed with minced meat sauce with onions, garlic, peppers and tomatoes. Karniyarik & # 8211 Turkish recipe, similar to Imam Bayildi (they are meatless & # 8211 recipe here). A delicious summer dish, often served with plain rice or Turkish bread pita (recipe here).

I really like eggplants and I cook them in many ways: from the classic eggplant salad up to breaded eggplant, diced, baked with garlic, moussaka, lasagna or other pasta, filled. They have a special taste and a creamy texture, very pleasant. Of course it also depends on the variety of eggplant you buy & # 8211 some are more bitter. Every time I cook them, I make sure to sauté them and let them drain for at least 30 minutes.

Here the vegetarian version (without meat) of Imam bayildi

Turkish recipes indicate dipping sliced ​​eggplant (or halves) in hot salted water, followed by draining and lightly squeezing. They turned out very well anyway! I looked for a good karnyiarik recipe and found it here, on Aynur's Youtube channel (German lb.). The minced meat is traditionally beef or lamb but I think next time I will try them with pork (Islamic religion does not allow its consumption).

Otherwise there is not much to do with these eggplants stuffed with minced meat & # 8211 prepare the meat sauce with lots of chopped vegetables and green parsley, fill the eggplant and bake in the oven.

  • 400 g minced beef (or lamb, pork or mixture)
  • 2-3 green onions, with tails (or 1 large old onion)
  • 3-4 cloves of garlic
  • 1 diced bell pepper
  • 1-2 diced chopped tomatoes (or 200 g of canned tomatoes)
  • a handful of chopped green parsley
  • salt, pepper, a little sugar

3 recipes with lentils for the whole family

Get ready to cook all kinds of lentil dishes! They are very versatile, and their nutritional value makes them worth incorporating into your family's diet. They are also very cheap!

You can combine lentils with meat and vegetables, you can use it to prepare a tasty stew or you can opt for a healthy salad. The options are limitless and depend only on your imagination. Here are some ideas!

1. Lentil soup and coconut milk

This is probably one of the most exotic lentil recipes I've ever discovered. The addition of coconut milk gives this soup a unique creaminess. Try it too!

Ingredients

  • 2 medium onions
  • 200 g red lentils
  • 20 g ginger shaved
  • 400 ml coconut milk
  • 300 ml vegetable soup
  • 1/2 kilogram of tomatoes
  • 2 cloves of garlic
  • 200 g Greek yogurt
  • The juice of a lemon
  • 4 tablespoons extra virgin olive oil
  • Mint (to taste)
  • Salt and pepper (to taste)

Method of preparation

  1. First, prepare the vegetable soup and set it aside.
  2. Then, finely chop the onion and keep it for later.
  3. Wash the tomatoes well, clean them and cut them into small cubes. Put them aside.
  4. Then heat the olive oil in a pan.
  5. Add the chopped onion and the two crushed garlic cloves. Stir a few times.
  6. Then add the grated ginger and mix.
  7. After a minute, add the diced tomatoes, vegetable soup, coconut milk and lentils.
  8. Season with salt and pepper to taste.
  9. Bring the soup to a boil, then reduce the heat and cook for 15 to 20 minutes.
  10. Then add the Greek yogurt and chopped mint.
  11. Finally, add the lemon juice and, if you wish, decorate the soup with a few mint leaves.

2. Recipes with lentils: stuffed eggplant

Eggplants are mainly made of water, which is why they are consumed in diets. Combine them with lentils to create a delicious dish, ideal for taking to the office.

Ingredients

  • 150 g boiled lentils
  • 2 eggplants
  • 1 onion
  • 1 clove of garlic
  • 1/2 red pepper
  • 1 medium carrot
  • 100 ml vegetable soup
  • Tomato sauce (as needed)
  • Nutmeg, cumin and turmeric (to taste)
  • Salt and pepper (to taste)
  • Parmesan

Method of preparation

  1. First, cut the eggplant in half and make small cuts in the pulp grid-shaped.
  2. Then place the eggplant halves on a baking sheet, season to taste and bake in the oven at 200 ° C (about 400 ° F) until well cooked (about 30 minutes).
  3. While the eggplants are cooking, cut the vegetables into small cubes and sauté until completely softened.
  4. Then add the crushed tomatoes and spices. Cook for a few minutes and add the lentils. Let everything cook until the sauce thickens.
  5. When ready, remove the eggplant from the oven. Remove the pulp from the eggplant and place it over the lentils. Stir a little and, after a few minutes, add the soup. Boil everything.
  6. Then taste the lentils and add salt and pepper if necessary.
  7. Finally, fill eggplant halves with lentils and vegetables, sprinkle a little Parmesan cheese on top and heat them in the oven for a few minutes, until the cheese melts a little. Is ready!

3. Recipes with lentils: salad

This salad is one of the best lentil recipes that can be taken at a picnic or on the beach, as well as at the office. It is a complete, tasty and very nutritious dish. Do you want to try it now?

Ingredients

  • 200 g boiled lentils
  • 1/2 green pepper
  • 1/2 red pepper
  • 1 chives
  • 1 red
  • Basil leaves (to taste)
  • Extra virgin olive oil (to taste)
  • Salt and pepper to taste

Method of preparation

  1. First, wash the peppers well, remove the seeds and cut them into small cubes.
  2. Then, chop the chives and cut the tomatoes into cubes.
  3. Put the cooked lentils in a bowl and add the vegetables.
  4. Season to taste and sprinkle with extra virgin olive oil.
  5. Garnish with basil leaves and enjoy lentil salad!

Note:You can also add tuna, crab sticks, carrots, broccoli, olives and anything else you like!

Want to add legumes to your weekly meals? As you can see, lentil recipes can be extremely varied, so you'll never get bored of them. Alternate recipes and enjoy the benefits of legumes!


Ingredients eggplant stew with pumpkin

  • 350 grams of eggplant (1 medium eggplant)
  • 300 grams of zucchini (1 piece, small)
  • 80 ml. of oil
  • 300 grams of onions (2 large onions)
  • 250 grams of red bell pepper (1 very large bell pepper I used)
  • 500 grams of tomatoes, scalded and peeled
  • optional, 1 clove of garlic
  • optional, 1 teaspoon dried thyme
  • salt and pepper to taste

How to prepare eggplant stew with pumpkin

Preparing vegetables

1. For this eggplant stew with pumpkin, the eggplant is washed well, drained and partially peeled. We leave portions of the shell alternately with the ones completely cleaned, as we showed at eggplant food Soslu patlican. If you do not tolerate eggplant peel at all, they can be completely peeled. Cut the eggplant into cubes, sprinkle with salt and place in a stainless steel or plastic sieve, on top of a collecting vessel, to drain the bitter liquid it contains.

2. Wash the zucchini well, toss and cut into cubes. I also keep the peel, if you don't like it, it can be peeled. Sprinkle the pumpkin cubes with salt and place in a sieve over a bowl to drain excess water.

3. Wash the peppers, clean the seeds and spine and chop into cubes. Onions are cleaned, washed well and finely chopped. Tomatoes, already scalded and peeled from the skin (see the procedure in the recipe for tomatoes in a jar), chop into cubes.

Cooking stew

4. While the eggplants and zucchini are still leaving their water, which will take at least about 20 minutes, we already put a wide and deep pan on medium heat, starting to cook our eggplant stew with zucchini. Add 2 tablespoons of oil and chopped onion and pepper. Sprinkle with 1 pinch of salt and reduce heat. Saute onions and peppers over low heat for about 10-12 minutes, during which time we will stir frequently, until the vegetables in the pan become very soft.

5. Drizzle the eggplant with liquid. In a separate pan, heat the remaining oil. Add the eggplants and fry them on all sides until they start to brown, then take them out on paper towels.

6. In the oil left in the pan in which we browned the eggplant, add the zucchini, previously drained well of the liquid. We brown them just like eggplants and take them out on paper towels.

7. After the onion and pepper have softened well, add the browned eggplant to the pan as shown in point 5. Mix well, reduce the heat, put the lid on and simmer the eggplant for about 3 minutes.

8. After the aubergines have simmered, add the zucchini. Stir and turn up the heat to allow the food to boil again. Then put the lid on, reduce the heat and simmer the eggplant stew with the zucchini for another 4-5 minutes.

9. Finally, add to this eggplant stew with zucchini and tomato cubes, along with the juice they left. Optionally, we can add in this phase 1 clove of crushed garlic and dried thyme or other spices.

10. Boil the eggplant stew with the zucchini over medium-low heat, stirring gently, so as not to crush the vegetables, until it is as low as we like. Tomatoes will leave plenty of juice, depending on how much liquid you like. I cooked it for another 8 minutes after adding the tomatoes. Finally, season the eggplant stew with the zucchini with salt and pepper to taste.

Serving and / or preparing for winter storage

I confess, this pot of summer vegetables, which you can see in the pictures above, has been in the jar for a while. I didn't even intend to keep it for the winter. It was consumed in a short time, so I stored in the fridge the two jars of 500 ml each that resulted.

If we intend to keep this pot of vegetables for the winter, we bottle it in sterilized jars and sterilize the contents, after filling and sealing the jars. Sterilization can be done in the oven or in a bain-marie for 20 minutes, as shown here.

About serving, what can I tell you? This pot of vegetables is actually a delicious dish, served with a little boiled rice. I don't usually mix it with rice when I put it in jars. After all, rice is available all winter, it keeps perfectly dry and it's never hard for me to boil a handful of rice. Eggplant stew with pumpkin works great and as a garnish, I recommend you try it with some red legs in the oven, I guess you'll just wish me well!


Eggplant stuffed in the oven Imam Bayildi & # 8211 fasting recipe

Eggplant stuffed in the oven Imam Bayildi & # 8211 fasting recipe. The name would translate & # 8222 the mother fainted & # 8221. A classic Turkish dish consisting of hollow eggplants and stuffed with onions, garlic, tomatoes, peppers and greens. Season with salt and pepper and sometimes with cinnamon or thyme and bathe in a fairly large amount of olive oil. The name of this dish has about 2 explanations (legendary).

The first variant would be related to the special taste and says that the imam (Turkish cleric) would have fainted with pleasure after eating this delicacy. The second variant tells that the imam would have been shocked by the fact that his wife consumed so much olive oil in this way & # 8211 its price being very high.

All in all, Imam Bayaldi or baked stuffed eggplant are a delicious type of vegetarian food that is served warm or at room temperature. There is also the version with minced meat (beef, lamb) & # 8211 Eggplant stuffed with meat (Karniyarik), just as tasty & # 8211 recipe here. They are served hot, straight from the oven.

These eggplants stuffed in the oven have also entered the Romanian culinary repertoire and are cooked especially in summer, in high season. They are a cheap and accessible dish for anyone. In the pictures below you will see more eggplants because we also prepared the meat version.

The recipe I was guided by is a video, from Orhan Tançgil's Youtube channel (see video at the end). I prepared this dish from a single eggplant, obtaining 2 beautiful halves (2 servings) that I served with Turkish bread (pita).