Eggplant and pumpkin rings
Wash the eggplant and zucchini.
Cut into 1 cm rounds. You can peel them if you prefer without peel.
Put flour, salt, garlic powder and pepper in a plate. We mix.
We slice the vegetables.
Preheat a pan in the oven, add a little oil and when the pan has heated up, add the eggplant and pumpkin slices. After they have browned on one side, we return to the other.
Serve hot, with mujdei and polenta or with a pesto sauce or one of olive oil, lemon and garlic.
Pumpkin and eggplant bite
Pumpkin and eggplant bite from: eggplant, zucchini, tomatoes, onions, oil, parsley, salt.
- 2 eggplants
- 4-5 zucchini
- 4-5 tomatoes
- 2 large onions
- 3-4 tablespoons oil
- 1 bunch chopped green parsley
Method of preparation:
Peel and finely chop the onion and tomatoes and simmer over low heat until the onion is well softened. You can add a little water as needed.
Meanwhile, peel the zucchini and eggplant. Cut the 1 cm thick rounds, sprinkle with salt and leave to drain for 30 minutes.
Grease a saucepan (tray) with oil and line with breadcrumbs. Place a row of eggplant slices and a row of pumpkin slices.
Pour half of the sauce made of onions and tomatoes over them, sprinkle with parsley and repeat the operation of placing the eggplants and zucchini, then put the remaining sauce and cover again with a row of slices.
Eggplant and pumpkin rings - Recipes
for 6 people:
600 g veal pulp,
600 g veal rasol,
2 tablespoons flour,
& frac12 glass of grape seed oil,
3 garlic cloves,
2 teaspoon curry,
2 teaspoons ginger,
1 teaspoon sofran,
1 teaspoon acacia honey,
1 spoon broth,
20 g almonds,
& frac12 coriander,
Tajine or tagine is a type of clay cooking vessel, used in North African cuisine (Moroccan or Tunisian).
Sometimes the vessel is glazed or painted.
It consists of 2 parts:
- the vessel itself which is similar to a round and deep tray
- conical lid with a handle at the top for easy handling. Allows steam to circulate inside the vessel.
Hence the name of the type of food that is cooked in this dish - tajina.
The veal leg is cut into cubes.
The brine is passed through flour.
Cut the onion into slices, cut the eggplant into thick slices, cut the zucchini into long thin slices, cut the tomatoes in half, grind the garlic, chop the coriander and divide it in half.
In an Emile Henry pan, fry the almonds and set aside.
In a Tagine Emile Henry bowl, put the grape seed oil and lightly fry the beef pulp and broth until golden brown.
After they have browned, set them aside.
In the same Tagine bowl, cook the onion together with the crushed garlic, then add the honey and 1 tablespoon of broth, to thicken the composition.
Sprinkle curry powder and ginger on top, then add the meat and sliced zucchini, eggplant slices and cover everything with water.
Arrange the tomato halves on top of the composition evenly, and add the fried almonds and half of the finely chopped coriander.
Season with salt and pepper and cover with a lid.
Put in the preheated oven at 180 & degC and cook over low heat for 90 minutes.
When ready, sprinkle the other half with chopped coriander.
It can be served directly from the Tagine dish.
Grilled eggplant and pumpkin
Method of preparation:
Wash the vegetables with cold water and set aside. Cut the slices (some of the zucchini, about half). The washers are cut in half and then into small cubes. The rest of the zucchini is cut lengthwise, ie in the middle.
The mushrooms are cut into slices, then into cubes. Eggplant does not peel, just like zucchini. Remove the tail and cut in half.
The zucchini and eggplant pieces should be cut in such a way that they sit on the grill, so if they slip, cut them off the tail, so as to obtain beds for the vegetable cubes. Wash the tomatoes, cut them into cubes. The olives, without seeds, are cut into slices.
Sprinkle a little olive oil and sunflower oil over the sliced zucchini. Add salt, pepper and finely chopped garlic.
The vegetable beds (pumpkin and eggplant) are placed on the grill and sprinkled with a little oil, salt and pepper. Return from time to time, and when the browns are light, add the diced vegetables (leftover eggplant, zucchini, diced mushrooms, olives, finely chopped garlic and tomato).
Keep the vegetables on the grill for a few minutes, then take them off the grill and serve with a little chopped fresh basil, sprinkled on top or other fresh greens.
Place the diced tomatoes, diced zucchini, diced eggplant, diced mushroom and olives over the vegetable beds (eggplant and zucchini).
A recipe proposed by: SanatateAcasa Acasa (SanatateAcasa)
Eggplant rounds, in the oven. Very easy and fast to make
Arrange the washers in a bowl, sprinkle salt over them and set aside for 20 minutes.
After 20 minutes, wash them under running cold water.
We cut the washed tomatoes into rounds.
Mix the grated cheese, mayonnaise and a clove of crushed garlic.
Wallpaper a tray with baking paper, transfer the eggplant slices to the tray, rubbing each with a clove of garlic.
Place a slice of tomato on top of the eggplant slices, then place each of the cheese and mayonnaise mixture.
Bake at 180 degrees Celsius for 30-35 minutes, depending on the oven.
After removing the washers from the oven, sprinkle them with finely chopped greens.
How do we prepare the recipe for pumpkin in oil or eggplant in oil?
The vegetables are cut into rounds, sprinkled with salt and set aside for 20 minutes, it is ideal to be left in a sieve, to drain the water.
Wipe off the juice and put on the grill, only 3-4 minutes on each side, until slightly browned, not well done.
Leave to drain for about 1 hour, then place in jars. Add flavors according to preference (I always make a jar of each): garlic, hot peppers, oregano, mint, basil, parsley or combine flavors to taste.
You can also add a few slices of baked red pepper.
Fill the jar with olive oil or sunflower, put the lid on and sterilize for 30 minutes from the moment it boils.
Stop the fire and let it cool until the next day in the water in which they boiled, or take it out, put it upside down and cover it with beds.
- eggplant and pumpkin without many seeds are used
-the tastiest combination of flavors is- mint, hot peppers and garlic
-You can put eggplant and pumpkin separately, but also together.
The recipe for eggplant in oil or pumpkin in oil is a simple recipe, are delicious and are served as an appetizer or used for pizza, salads, pasta, as desired.
2 pumpkins and 2 eggplants, grated cheese, broth, pepper paste, parsley, larch, salt, 2 eggs, olive oil.
First, cut the eggplant and zucchini into rounds, without peeling them, then wash them well and lightly fry them in olive oil. After 5-10 minutes, place in a heat-resistant dish previously greased with butter and lined with flour the first layer of eggplant. Grease the first beaten egg with salt over the first layer, then put broth and a little pepper paste, chopped parsley and larch and grated cheese.
Next is the second layer of pumpkin, over which the same is placed, beaten egg, grated cheese, broth, pepper paste and greens. Repeat until the eggplants and zucchini are finished, taking care that the last layer is necessarily covered with grated cheese and greens. Leave in the oven for a maximum of 20 minutes and you're done! It's delicious, and it looks like a vegetable lasagna!
Grilled eggplant and pumpkin pizzas
I really like these Grilled eggplant and pumpkin pizzas, especially slightly warm, with spicy ketchup!
With eggplant and garden pumpkin, they are very tasty, and on top of that, we can diversify the topping according to everyone's appetite.
I had some previously prepared meatballs and some smoked sausages, but they go just as well without meat and vegetables.
Mozzarella is a must, but for fasting periods you can do without it, with ketchup at the base and vegetables on top.
This was also very tasty and very effective Pizza with zucchini top and cheese, but also in the category of dishes with vegetable countertop, you will surely like this one as well Vegetable appetizer roll with cheese and pressed ham.
What benefits can the consumption of eggplant bring us
In terms of benefits, eggplant provides us with moderate amounts of fiber, B vitamins (B1, B3, B6), folic acid, vitamin C, vitamin K and minerals such as copper, potassium and manganese.
In addition to these nutrients, eggplant also provides us with valuable phytonutrients, with antioxidant activity. Phenolic compounds - caffeic acid and chlorogenic acid and flavonoids (nasunin) are the most abundant.
Consumption of these vegetables has been associated with protecting brain cell membranes from free radical damage.
Nasunina is especially correlated with these benefits. It also improves communication between cell membranes and messenger molecules.
Chlorogenic acid found in eggplant has demonstrated antiviral, anticancer and antimicrobial properties.
Studies in laboratory animals have shown that eggplant juice has significantly lowered cholesterol levels in the blood, arterial walls and aorta, as well as triglycerides.
These results suggest that eggplant may reduce the risk of cardiovascular disease.
Eggplant juice also relaxes the blood vessels and improves blood circulation. These benefits have been attributed to nasunin and other triterpene phytonutrients in eggplant.
The animals in the study cited here (rabbits) received 10 ml of eggplant juice twice a day for 2 weeks.
There is other research that indicates a cardioprotective effect of eggplant. For example, an animal study showed that these vegetables improve heart function and reduce the severity of a heart attack.
The animals were fed grilled or raw eggplant for 30 days. In both forms, eggplant has had benefits.
Due to their fiber content, eggplant gives satiety, helps control blood sugar and can be useful in weight loss.
A test in a test tube showed that eggplant polyphenol extracts reduced the levels of enzymes involved in sugar absorption, thus helping to lower blood sugar.
Because yesterday was Friday and it's good to fast, we made a simple but delicious dish. Whoever wants, can clean the vegetables, I just washed them very well and I cleaned the zucchini crosswise. I cut the eggplant and zucchini into 1 cm slices. I sprinkled the slices with salt and left them for about an hour, in a sieve, to drain the juice and thus I removed the bitterness from the eggplant. Then I washed them with running water, put them on absorbent napkins to remove moisture.
In a bowl I made a mixture of oil, salt, pepper and herbs from Provence (everyone puts what he likes), I added the vegetables and I gave them a healthy massage, until all the slices were well greased. On a grill pan, I fried the slices on both sides.
In the meantime, I made a simple garlic sauce. After I fried the vegetables, I allowed them to take a bath in the "pool" full of garlic. I sprinkled with chopped parsley and enjoyed the garlic vegetables, dreaming of a fried chicken breast! :)