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Eggplant bread

Eggplant bread


The eggplant is washed, wiped and cut into 1 cm wide slices.

Sprinkle with salt and leave on a mincer for 20-30 minutes.

Wash with salt, dry with a towel and place on a mincer.

Sprinkle with pepper.

Beat eggs well with milk and salt.

Put the flour and breadcrumbs in a plate.

Pass the eggplant slices through flour, beaten egg, breadcrumbs and fry in hot oil.

Fry on both sides and remove on paper towels.

They are good both hot and cold.

Good appetite!



Eggplant Bread

Eggplant Bread, recipe. How to prepare breaded eggplant. Hot appetizer. Eggplant in crispy crust. Eggplant with garlic. The best breaded eggplants.
In the summer, when there were selected eggplants, I often made breaded eggplants, but I didn't manage to take pictures of them.
Although it is late autumn, the other day I found on the market thin eggplants only good to make them breaded eggplants.
So if I didn't manage to take pictures of them all summer, this time they didn't escape.
They are not that good looking but I guarantee that they are very tasty, especially if you eat them with garlic sauce.
The recipe is simple and available to anyone.

Eggplant Bread-Ingredient

2 eggplants, cut into slices
2 eggs
flour
salt
frying oil

Eggplant Bread-Preparation

Washed eggplant cut into slices and sprinkle with salt.
Hold for 1 hour until the juice begins to set, then drain and dry with paper towels.
Pass the snails through the flour, beaten egg, flour and fry in hot oil.
Remove on paper towels to absorb excess oil and serve hot with garlic sauce.
Good appetite!!


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Eggplant Bread

Eggplant Bread, recipe. How to prepare breaded eggplant. Hot appetizer. Eggplant in crispy crust. Eggplant with garlic. The best breaded eggplants.
In the summer, when there were selected eggplants, I often made breaded eggplants, but I didn't manage to take pictures of them.
Although it is late autumn, the other day I found on the market thin eggplants only good to make them breaded eggplants.
So if I didn't manage to take pictures of them all summer, this time they didn't escape.
They are not that good looking but I guarantee that they are very tasty, especially if you eat them with garlic sauce.
The recipe is simple and available to anyone.

Eggplant Bread-Ingredient

2 eggplants, cut into slices
2 eggs
flour
salt
frying oil

Eggplant Bread-Preparation

Washed eggplant cut into slices and sprinkle with salt.
Hold for 1 hour until the juice begins to set, then drain and dry with paper towels.
Pass the snails through the flour, beaten egg, flour and fry in hot oil.
Remove on paper towels to absorb excess oil and serve hot with garlic sauce.
Good appetite!!


Eggplant bread "zig-zag" & # 8211 a perfect taste!

Do you want a hearty meatless dinner? We present you an interesting recipe for breaded eggplant, cut in a "zig-zag" shape. It is an exceptional culinary delight. You have certainly never eaten such eggplants. They are incredibly tasty and appetizing. They will disappear immediately from the plate. Zigzag eggplants are very easy to prepare, without any hassle. Even a novice in the culinary arts will be done. Astonish your dear family with a special appetizer.

INGREDIENTS

& # 8211 salt and ground black pepper to taste

METHOD OF PREPARATION

1. Wash the eggplant and cut off the heads.

2. Cut the eggplant in a "zig-zag" shape: cut the eggplant in half. Get 2 pieces, about 6 cm each. Put it down with the cut, and place 2 crayons or pencils along the eggplant. Make cuts of about 1 cm, keeping the distance from the base.

3. Turn on the opposite side and cut the eggplant. Observe the chess order of the cuts so that they do not coincide with the previous ones.

4. Insert a wooden stick into each eggplant. Gently spread the eggplant on the wooden stick in such a way as to obtain a "zig-zag" shape.

5. Match the eggplant with salt, ground black pepper and paprika on both sides. Using a silicone food brush, spread the spices on the eggplant and between the cuts.

6. Beat the eggs in a bowl, season with salt and ground black pepper.

7. Pour flour into a separate plate. Pass the eggplant through the flour and then beat the beaten eggs.

8. Fry the eggplant in a hot oil pan on both sides until nicely browned.

9. Arrange the fried eggplant on a paper towel so that it absorbs the excess oil.

10. Arrange the eggplant on a plate. If desired, decorate with greenery. Serve them with your favorite sauce.


If you like it, share it with your friends!



Ingredient:

6 eggplants (1 kg)
3 eggs
200g flour
Salt
Frying oil

Method of preparation:
We clean the eggplants, wash them and cut them into slices (along the eggplant).

In a bowl, put the slices in layers and salt on top of each layer. Leave the eggplants in salt for 30 minutes, then take them out in a strainer, drained.

We prepare in two plates, flour and eggs. We salt the eggs and beat them with a fork.


We take each slice of eggplant separately and we pass it through the flour on one side and on the other, then through the egg the same on one side and on the other and we put it in the hot oil, to fry. Fry on one side and on the other, until golden brown. They are served both hot and cold, as an appetizer.





If you like it, share it with your friends!



Ingredient:

6 eggplants (1 kg)
3 eggs
200g flour
Salt
Frying oil

Method of preparation:
We clean the eggplants, wash them and cut them into slices (along the eggplant).

In a bowl, put the slices in layers and salt on top of each layer. Leave the eggplants in salt for 30 minutes, then take them out in a strainer, drained.

We prepare in two plates, flour and eggs. We salt the eggs and beat them with a fork.


We take each slice of eggplant separately and we pass it through the flour on one side and on the other, then through the egg the same on one side and on the other and we put it in the hot oil, to fry. Fry on one side and on the other, until golden brown. They are served both hot and cold, as an appetizer.





Baked eggplant crispy crust with garlic and herbs & # 8211 post

Baked eggplant in crispy crust with garlic & fasting. Eggplant rounds or chips with breadcrumbs with garlic and herbs. How to make eggplant in the oven with garlic yogurt sauce? Eggless (vegan) fasting recipe.

I am in love with eggplants and I cook them in many ways, as long as the summer is long. Beyond the classics eggplant salads (with or without mayonnaise) or moss (recipe here), I like to prepare eggplant in other ways: breaded, grilled, baked (baked or stuffed).

This baked eggplant recipe in crispy garlic crust is one vegan, fasting. The color of the crust is darker because it contains brown sugar and paprika, in addition to aromatic herbs and garlic. Those who fast give up the yogurt sauce with garlic.

For an extra flavor, we mixed the breadcrumbs with aromatic herbs and natural spices: salt, pepper, granulated garlic, sweet and smoked paprika, hot pepper flakes (chili flakes), cumin. A great mix came out that fits marinating meats, not just for vegetables. Paprika makes this floury red crust!

If you are not fasting and do not feel like heating the oven, you can make classic breaded eggplants & # 8211 with egg and fried in the pan & # 8211 the recipe here.

From the quantities below it results approx. a large tray (30 x 40 cm) with breaded eggplant in the oven. I assure you that in a few minutes it will be empty & # 8230 so good they are!


Pan-fried beef liver!

Beef liver has a fleshy texture and a specific taste. If you have never prepared it, you probably did not have a successful recipe. We enrich your collection with such a recipe and we recommend you try this tasty dish!

INGREDIENT:

-5-6 tablespoons of wheat or corn flour

-1/2 teaspoon of salt or to taste

-1/2 teaspoon black pepper or to taste

-150 gr of oil - for fried.

METHOD OF PREPARATION:

1.Wash the liver, then remove the whitish bundles (skins), so that the liver cooks quickly and does not taste bitter.

2. Cut the liver into slices about 1 cm thick.

3. Cover them with cling film or plastic bag and beat them lightly with a kitchen hammer. Season the liver with salt and black pepper on both sides.

4. Beat the eggs with a little salt and sift the flour into a separate bowl.

5. Pass each piece of liver through the flour, then through the egg and again through the flour. Place them on a shredder.

6. Heat the pan with oil and fry the liver for 1.5 minutes on each side, over medium heat.

7. Remove the breaded liver on a paper towel.

The beef liver prepared in this way is very tasty, soft and juicy inside. You can serve it with mashed potatoes.


About me


Postolache Violeta

I am Vio and I love good food and music, people, nature, everything that is beautiful and pleasing to the soul and the eye. I like to improvise, to juggle the ingredients, for me the real challenge is to create a five star menu from few and cheap ingredients. I am a mother, wife, housewife and this blog is my virtual kitchen in which I invite you with great pleasure!


Eggplant mousse with meat and potatoes

  • 1.2 pork, chicken, beef or mix
  • 1 kg of potatoes
  • 1 kg eggplant
  • 600 gr onion
  • 6-7 cloves of garlic
  • 1 kg of tomatoes
  • 300 gr red pepper
  • 200 ml of olive oil
  • Parmesan Salt, pepper, thyme, cinnamon.

Method of preparation

Eggplants and potatoes are cut into rounds about 1 cm thick, also with the peel. Lightly salt and drain. Meanwhile, place the minced meat in a deep frying pan in a little olive oil, over which add the onion, garlic and salt and leave everything to harden.

Gradually you can also add spices such as: pepper, dried thyme, cinnamon. Finely chop the minced meat over the minced meat. Leave everything on the fire for 5 minutes, then add the tomato juice and 300 ml of hot water. Reduce heat to low and let the sauce and meat simmer for about 30 minutes.

Sprinkle a little oil in a sturdy oven tray and add the potatoes and bake for about 30 minutes at 200 degrees. When the potatoes are browned, put the eggplant slices on top, sprinkle with oil and salt, and put the tray in the oven for about 20 minutes.

Put the sauce and meat over the eggplant and potatoes, and sprinkle grated Parmesan on top and put everything in the oven at 180 degrees for about 30 minutes or until the parmesan crust is golden. The eggplant moussaka recipe is ready. Allow to cool and consume with Greek yogurt.

We recommend that you read more recipes for eggplant bite.