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After a sweet sleep on Saturday afternoon, I woke up thinking about the eggplant from the Chef;) After I got to work, they seemed too vegetarian, so I put the imprint of the Dragons;)
- eggplant 1 piece,
- pieces of bacon 125 g,
- two slices of bread,
- garlic 1 puppy,
- olive oil,
- Greek yogurt,
Preparation time: less than 30 minutes
RECIPE PREPARATION Eggplant bruschetta with Chef:
The washed and diced eggplant is fried, together with the bacon, in the bowl of the Multicooker, set on the FRY program, at 15 minutes. Meanwhile, fry the slices of bread, rub with garlic and grease with olive oil. After the cooking time has expired, mix the eggplant and bacon, place it artistically on the slices of bread, sprinkle with Parmesan cheese, then garnish with Greek yogurt, and finally sprinkle with paprika.
Good luck and good luck!
Eggplant bruschettas with vegetables
1. Cut the eggplant into slices up to 1 cm thick, add salt and leave them in a sieve for 30 minutes.
2. Meanwhile, peel the rest of the vegetables (carrots, cauliflower, potatoes, peas, green beans) and cut them into very small cubes. I put them in a pot, cover them with water and boil them for 10-15 minutes. (After cooking, the consistency of the vegetables should be slightly crispy.) Drain the vegetables and let them cool.
3. Pass the eggplants through a stream of cold water, dampen them with absorbent kitchen paper and fry them for 2-3 minutes on each side, on a hot grill and greased with olive oil.
4. Over each slice of eggplant, put 2-3 tablespoons of mixed vegetables, diced tomatoes and onions and a few pieces of tofu. I place them in the tray lined with baking paper.
5. Sprinkle the eggplant with olive oil, add salt and bake for 20 minutes in the preheated oven at 180˚C. You can serve these bruschettas hot or cold.
1 large eggplant
100 g peas
100 g green beans
3-4 tablespoons of olive oil
Mushrooms with mushrooms
Sprinkle slices of bread with oil on both sides and fry on a grill or on a grill pan. Grease with garlic and arrange on a plate.
In a large frying pan with hot oil, fry the garlic for 30 seconds over medium heat, then add the mushrooms, salt and pepper.
Over the sautéed mushrooms add the wine and boil until the liquid is almost absorbed. Add the chicken broth and simmer until reduced by half, about 10 minutes.
The cream is combined with the butter, poured over the mushrooms and boiled until it thickens slightly.
Put a pan on the fire greased with olive oil and let it simmer. Put in a frying pan, some next to each other, the eggplant slices and leave them on the fire until they are browned and penetrated. & Icircn another pan put 8 tablespoons of olive oil and 3 tablespoons of vinegar or white wine with parsley, mint and garlic, and then season with salt and pepper. Add the browned eggplant to the pan and leave on the fire for a few minutes. Then place the fragrant eggplant mixture on the toasted breadcrumbs and press lightly. The bruschettas are ready!
BRUSHES WITH TOMATOES
Many times I feel like something good and quick to prepare. If you are on the same wavelength with me, or if you have visiting guests and you don't know what to serve them with, then bruschettas solve our problem. Slices of toast, with a topping that you usually choose depending on what you have in the fridge, are a perfect solution for any situation.
Especially for these occasions I planted basil in pots, so that I have it at hand if I don't have time to shop. But the biggest achievement of these bruschettas is that my son loves to make them himself, then eats them with a huge appetite.
fresh basil leaves
sos pesto & # 8211 optional
We fry the slices of bread. While they are browning in the toaster, cut the tomatoes into cubes, put them in a bowl, where we season them with salt and pepper, then sprinkle them with olive oil.
Grease the slices of toast with a clove of garlic as soon as you take them out of the toaster. Then, grease them with a brush with olive oil.
We put them on a plate and cover them with the tomatoes from the bowl, decorate them with basil leaves and optionally a little pesto.
2 eggplants, cut & icircn thin slices lengthwise
8 tablespoons extra virgin olive oil
3 tablespoons vinegar
a few fresh mint leaves
1 clove grated garlic
Difficulty: easy & middot Preparation time: 15 minutes & middot Nr. servings: 6
Place the slices of bread in the grill pan and turn several times until you get those black stripes that give them an intense smoke aroma.
When the eggplants are made, mix the oil with the vinegar, garlic, parsley, mint, salt and pepper to obtain a dressing that is used to add the warm eggplant.
Mix well together so that the eggplant absorbs all the flavors, after which it is consumed on slices of fried whole wheat.
Bruschettas with asparagus
Bruschettas with asparagus is a recipe that we can quickly prepare for dinner. Very important, for a special taste, is the use of a mixture of Provence herbs.
The name of & bdquoierburi de Provence & bdquo is a generic term, as 95% of this mixture actually comes from plants originating in the eastern countries (Poland & Albania) or the Maghreb or China. But this mixture groups different varieties of plants: thyme, marjoram, oregano, rosemary, basil, tarragon, mint, parsley, lion, sage, bay leaf. # 259rar, and some of them are used by the French to season some dishes.
These Provence plants are excellent for grilling, for cooking, for pizza, salads, omelets, fresh cheeses.
Photo: Asparagus bruschettas & ndash Archive & # 259 Burda Rom & acircnia
& Icirc & # 539i must:
12 slices of whole wheat with seeds
200 g br & acircnz & # 259 de capr & # 259
1 leg & # 259tur & # 259 fresh asparagus & # 259t
3 tablespoons 80% fat butter
60 ml olive oil
1 tbsp & # 539 & # 259 herbs from Provence
1 tablespoon & # 539 & # 259 coarse sea salt & # 259
Preg & # 259te & # 537ti a & # 537a:
Wallpaper the stove tray with baking paper and turn the oven to 180 degrees. Mix the soft butter with 3 tablespoons of olive oil, salt and herbs from Provence. Grease the slices of peacock with this mixture and place them on the tray with the paste on top.
Bake the slices of bread and brown them, turning them on both sides.
After they cool, sprinkle on top of the goat's head, sprinkle them with the remaining olive oil and put the chicken under the long, asparagus stalks. .
& Icirc & # 539i po & # 539i face & # 537i tu, & icircn buc & # 259t & # 259ria own, mixture of herbs from Provence, from: 7 tbsp & # 539e of oregano, 7 1/2 tbsp & # 539e of cultivated thyme & # 259, 6 tablespoons & # 539e of thyme & # 259 of & # 259 # 539 & # 259 basil, 1 tbsp & # 539 & # 259 sage, 1 tbsp & # 539 & # 259 rosemary, 1 tbsp & # 539 & # 259 sea salt.
All ingredients must be well dried. Grind them together, not very fine, but it is important to grind them. Mix all herbs very well. Keep them in a well-closed jar.
Bruschettas with eggplant and tomatoes
I read about the bruschetta recipe and I wonder, what is their origin? Because look, I remember the days of my childhood when I toasted bread on a hot slab and then rubbed it well with garlic, put a little lard, salt and ate it out of breath. That's what my grandfather did when he was a child. Yes, of course, our origin is really Daco-Romanian :).
Today we give up a little lard which has meanwhile become a delicacy in the organic category :) and we move on to the Mediterranean version, ie olive oil.
The recipe below is a simple one as we are used to, a recipe that you can try whenever you feel like something crunchy and fragrant. You can make bruschettas and when you have guests as an appetizer, I assure you that they will like them.
- sliced bread I recommend the baguette
- 1 thinner eggplant
- 2-3 tomatoes
- 2-3 cloves of garlic
- olive oil
- basil or green parsley
1. Cut the eggplant into thinner slices and season with salt. Place the slices in a bowl, pour a little olive oil and then mix carefully by hand. If you have room you can put them next to each other and then put oil.
Fry the eggplant slices on the grill or grill for a few minutes then set them aside and keep them warm.
2. Fry the bread slices on the grill or in the oven (depending on the season :)) then quickly rub them with garlic.
We put a slice of eggplant on each slice of bread and then the diced tomatoes. Sprinkle with salt, chopped green basil or in crisis situations like my green parsley. You can also add a little olive oil.
If you particularly like garlic, crush a few puppies, add a little water and put them on the eggplant slices after grilling them.
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.
Eggplant bruschettas from Bucătăraș - Recipes
As I told you, I tried several eggplant recipes. Today I propose such a recipe that I hope you like as much. Quick to make and tasty it is very good for lunch or dinner.
Cruise Phase (PL), Consolidation, Definitive Stabilization
- 1 lg of olive oil (optional)
Preparation: Wash the eggplant, cut it in half lengthwise and scoop out the core. Finely chop the core and mix with the eggs, cheese, salt and green dill. Using a brush, grease the eggplant core with oil (this step is optional). Fill the core with the cheese filling and place in the preheated oven at 180 degrees for about 25 minutes.
If you are on a cruise, stabilizing or not on a diet, 10 minutes before removing them, put slices of cheese or grated cheese on top of the eggplant. When serving, you can also sprinkle green dill.
Searched words "bruschetta"
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