Spaghetti with eggplant and zucchini
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a very simple recipe to make ... cheap ... full ... :)
- 360 gr spaghetti
- 2 eggplants
- 2 zucchini
- 400 gr tomato juice
- 1 onion
- 60 gr in parmesan cheese
- olive oil
Preparation time: less than 30 minutes
RECIPE PREPARATION Spaghetti with eggplant and pumpkin:
Peel the onion, wash and cut into scales. Wash the eggplant and zucchini, cut into cubes and fry in a pan in a little olive oil (maybe normal oil) for 5 minutes, then add the onion. add the tomato juice, salt and pepper for a few minutes. Leave for another 10 minutes.
Separately put water in a pot. When the water boils, add salt and add the pasta. Let it boil for 10 minutes (or depending on how much is suggested on the package). When they have boiled, drain the water.
Then mix the pasta with the eggplant and pumpkin sauce. Sprinkle Parmesan on top (optional)
Good appetite !!!
Ingredients Eggplant "à la parmigiana" & # 8211 eggplant with parmesan
- 1 & # 8211 1,2 kilograms of eggplant of medium size and elongated shape
- 120 grams of ripe Parmesan cheese, grated through a small grater
- 450 grams of mozzarella (I used a drier mozzarella, not from the very fresh one, but it fits perfectly too)
- 1.2 kilograms of well-ripened, fleshy tomatoes
- 1 medium-sized onion (about 60-70 grams)
- 2 cloves of garlic
- 2 tablespoons olive oil
- 12 large basil leaves
- eggplant flour (about 4 tablespoons)
- vegetable oil for frying eggplant (about 300 ml) and pepper to taste
Eggplant preparation ”à la parmigiana” & # 8211 eggplant with parmesan
1. Wash the eggplants well, toss with a kitchen towel and cut lengthwise into slices about 3-4 mm thick. Sprinkle the eggplant slices with salt and put them on top of each other in a sieve, leaving them for at least 30 minutes (ideally an hour) to remove from the water.
2. Wash the washed tomatoes a little and then dip them in a saucepan with hot water for 30 seconds-1 minute. Immediately remove them with a whisk and put them in a bowl with very cold water, then the skin will peel slightly. Chop the peeled tomatoes into cubes and collect them in a bowl, so as not to lose the juice they leave.
3. Chop the onion and crush the garlic. Over medium heat, heat a large, roomy skillet and add the 2 tablespoons of olive oil, then the onion and garlic. Sprinkle with a pinch of salt and sauté the onion over medium heat, stirring frequently, until it begins to become translucent.
4. Add the diced tomatoes together with the juice they have left in the pan. Reduce heat, cover the pan with a lid and cook for about 30 minutes, checking from time to time not to dehydrate the sauce too much and (possibly) filling with 2-3 tablespoons of hot water.
5. In the meantime, the eggplants must have been filled with beads of liquid on the surface. Rinse under running cold water, gently squeeze to squeeze a little and then squeeze between paper towels.
6. Prepare a tray by laying with paper towels. Put a pan on the fire and heat well. Add the vegetable oil. Roll out the eggplant slices, shake off the excess flour well and one at a time, without squeezing too many slices at once in the pan, fry the eggplants until golden on both sides, then remove them to the tray with paper towels to drain the oil from the surface.
7. Meanwhile, the tomato sauce should be ready. Turn off the heat, add the diced basil and match the salty and peppery taste.
8. Start the oven and set it at 200 degrees Celsius, then we can proceed to the assembly of the preparation:
Assembling Eggplant "à la parmigiana" & # 8211 eggplant with parmesan
1. In a deep pan, suitable for oven & # 8211 ceramic, embarrassment, enameled metal etc & # 8211 with dimensions of about 18 & # 21528 cm, put 2-3 good tablespoons of tomato sauce and spread with the back of the spoon on the bottom of the tray.
2. Continue with a layer of eggplant slices arranged longitudinally in the tray, next to each other, over which we will lightly press with the palms.
3. Grease the eggplant slices with a thin layer of tomato sauce and sprinkle with grated Parmesan cheese.
4. On top of the parmesan, put the melted cheese, in my case mozzarella cut into thin slices, which, however, can also be added in the form of cubes or broken into pieces, if you use fresh mozzarella, from the wet one.
5. Continue in the same order until the ingredients are exhausted (I got 4 layers of eggplant with layers of cheese between them), lightly pressing with the palms after each layer of eggplant added. Finally, on top of the last layer of eggplant, distribute all the remaining tomato sauce, continue with a last layer of mozzarella and we will end up sprinkling with grated Parmesan (so we will reverse the order of the cheeses to this last layer).
Eggplant "à la parmigiana" & # 8211 eggplant with parmesan & # 8211 baking
Bake the prepared tray as shown above in the preheated oven at 200 degrees Celsius for 30 minutes, during which time the cheese will melt beautifully and the top layer will brown. With all the superb smell, which will actually make us cry with lust, my recommendation is to wait for 15 minutes for the food to rest and cool down a bit, we will feel its taste more intense and we will be able to portion it more easily.
Ingredients eggplant salad with pumpkin & # 8211 simple and cheap recipe
- 600 grams of eggplant (2 not very large eggplants)
- 400 grams of zucchini (1 piece, medium-small size)
- 150 ml. sunflower oil or 150 grams of mayonnaise or 1-2 very fresh egg yolks and 130 ml. of oil
- 1 small onion, finely chopped
- 1 teaspoon mustard tip
- salt to taste
How to prepare eggplant salad with pumpkin
Bake eggplant and zucchini
1. Eggplants are chosen to have a glossy black skin, slightly fluffy to the touch. More secrets about choosing the best eggplant for salad find here. The zucchini should be about the size of an eggplant, so we use 60-66% eggplant and 40-33% pumpkin. Wash the vegetables well, drain them and bake them on a well-heated surface (hob, disc, grill, etc.). Eggplant is recommended to prick with a fork, otherwise it could explode during baking.
2. Cook the vegetables around until the peel is charred in places, which will give them the characteristic smoky taste. To be ready, not only must the shell be burnt, but the core must be very soft, from the tail to the tip. Well, the eggplant will be ready before the zucchini. We prepare a bowl over which we place a plastic sieve. Place the eggplant on a grinder and, with the help of a spoon, split the peel and scoop out the baked core, draining it in the prepared sieve.
3. The zucchini core will soften a little harder, but when it is ready, we scoop it out like eggplant and add it to the sieve.
4. Both the eggplant and the zucchini are allowed to drain well in the sieve. In the case of eggplant, to remove the bitter juice, in the case of zucchini, to get rid of excess water.
Preparing the salad
5. For the eggplant salad with pumpkin, as for any other eggplant salad, once the cooked vegetables have drained well of the liquid, chop finely.
6. Transfer the eggplant and zucchini, cooled to room temperature and finely chopped, in a bowl. From now on, several different approaches are possible.
a) I added the mustard and poured in a very thin thread, as for mayonnaise, while mixing with the mixer.
Drop by drop, the oil was completely incorporated and I obtained this creamy and light-colored salad / paste. I added very finely chopped onion.
I seasoned the salad with salt to taste and refrigerated it for an hour before serving.
b) A more convenient alternative is to mix the eggplant salad with the pumpkin with 150 grams of mayonnaise, then add the onion, mustard and salt to taste. You can use a classic or quick mayonnaise, one prepared with boiled egg yolk or even a vegetable one. Click on any of the pictures below for recipes.
DIFFERENT MAYONNAIS RECIPES
c) Another possible approach is to prepare the salad as I showed at Romanian eggplant salad recipe. In this case, in the eggplant and zucchini cooked and chopped will add 1-2 egg yolks and mustard and mix with 130 ml. of sunflower oil, added drop by drop. At the end, of course, add the onion and salt to taste.
In any of the variants, season the eggplant salad with pumpkin as you like and enjoy it, it tastes great! May it be useful to you!
Eggplant and zucchini stuffed with tofu
I really like eggplants and I make them every time I have the opportunity. In addition to being very tasty, they are among the healthiest vegetables. They contain 95% water, which is why we find them in many diets, they contain vitamins, minerals, fiber and antioxidants beneficial to the body.
When choosing eggplants we must be careful that they are heavy and slightly soft. If they are light, they are dry, and if they are strong, they are not ripe enough.
Because I got more composition than I needed, I searched the fridge and I also filled 3 zucchini and a bell pepper. And because there were still a few spoons left, I put them in a muffin tin and put them all in the oven. They came out very tasty!
- 2 eggplants
- 3 zucchini
- 250 g tofu cheese
- 4 tomatoes
- Balsamic vinegar
- 1-2 cloves of garlic
- Sweet pepper paste
- salt pepper
METHOD OF PREPARATION:
1. Wash the eggplants and zucchini, cut them in half each and scoop them out with a spoon. We cut a slice and at the bottom of each, to create a straight surface, to stand. If it is easier for you, you can cut them long and dig them out.
2. We put the pulp that we took out of the vegetables in the blender together with the garlic cloves. We put the tofu through the large grater (we put half the amount of smoked tofu and half the tofu with dill, because they have different textures, the second one being creamier) and we mix it with the vegetable pulp, with the finely chopped olives, the paprika of pepper, thyme, salt and pepper.
3. Separately, cut the tomatoes into cubes and put them in a pan with a little olive oil, balsamic vinegar and honey. He left them about 5 small, stirring occasionally.
4. Take one vegetable at a time to fill, put a layer of tomatoes, a layer of cheese mixture, and a layer of tomatoes in the middle, a layer of cheese. On top I put a little tofu with dill and a few cubes of tomatoes.
5. We put them standing in a tray lined with baking paper and put them in the oven (preheated) at 180 g, for 40 min.
Baked eggplant and pumpkin rolls
- a tablespoon of rosemary-flavored oil
- a tablespoon of rice vinegar
- a clove of garlic
- two yolks
- 500 g cream cheese (or cottage cheese)
- two dried tomatoes preserved in oil
- a zucchini (about 250 g)
- a larger eggplant (about 350 g)
- 6-7 sliced olives
Method of preparation
First prepare the vegetables: peel the zucchini and eggplant and cut into thin slices, lengthwise. On the hot grill, place the zucchini and eggplant slices so that they take on color and soften slightly. Remove and allow to cool. Meanwhile, prepare the filling. The cream cheese is mixed with the yolks, diced tomatoes, finely chopped garlic, vinegar and a tablespoon of oil and seasoned with salt and pepper, then homogenize the composition.
Grease the zucchini and eggplant slices with a thin layer of cream, put 3-4 slices of olive oil, then roll and place in a round heat-resistant form, greased with oil. Bake the rolls in the preheated oven at 200 ° C for 20-25 minutes. When ready, garnish with fresh rosemary and serve with the rest of the cream cheese.
Baked eggplant rolls
Eggplant salad recipe with leurd and pumpkin
For this recipe I used frozen eggplant. I lightly tossed the zucchini in the pan in oil and they intensified their taste well. In order not to be juicy, I sliced them and sprinkled them with salt. I left them for a few minutes until they were removed from the water. Then I dabbed them with paper towels. I also used the oil from the pan. Because the pumpkins gave off their taste in it, it was a shame not to use it in salads.
Leurdă we put to taste, we do not exaggerate. It is better to add each one, later, finely chopped and sprinkled on top.
We like it and we add it in many dishes. We also prepare leurd pesto and we put some more packages in the freezer, for later. The scallop omelette is also very good!
If you like leurda, you can find on the blog an interesting collection of recipes with leurd.
And if you find your taste in the recipes on the blog, you can also follow them on the Facebook.
I am waiting for you with culinary surprises and on Instagram and on Pinterest or Twitter.
Eggplant and caprese pumpkin recipe
This summer we indulged in many eggplant and pumpkin dishes, simple and very tasty, all of them. And this one Eggplant and caprese pumpkin recipe, was my favorite and I repeated it a few times.
This time I prepared it wonderfully Supreme Hot Air Fryer from the ReTaste range(click on the link for details!).
As I told you in other recipes, such a fryer is wonderful that incorporates so many functions, I recommend it with confidence!
VIEW HERE , more recipes prepared for this hot air fryer!
Pumpkin spaghetti with leurd pesto and flavored breadcrumbs
Every time I buy a kitchen utensil, I'm like a child sitting in his arms all day with the new toy. It's true that some people get bored quickly (such as the slicer or the electric citrus juicer), but there are many who pass the test with flying colors, like this tool for making vegetable spaghetti.
I bought it online, I know, everywhere, it cost only about 20 lei, where you don't mention that it also points to the unoccupied space. Finally, it is very useful for me because I try to reduce carbohydrates during the week and generally eat healthier.
Pumpkin pseudo-pastas are ready fairly quickly, as they should not be cooked and can be eaten raw. Also use the peel, but stop when you get to the seeds, because they are not easily digestible and a little too juicy.
I prepared the pesto sauce from a large bunch of finely chopped leurd, three bundles of parsley to balance the sting a little, 50 ml of olive oil, salt, 100 g of ripe walnuts and 50 grams of ground Parmesan rude.
For the spaghetti made from two green pumpkins, I used half of the pesto sauce. I sprinkled some homemade flavored breadcrumbs on top of them, that is, I chopped two slices of old wholemeal bread and pan-fried the resulting crumbs, along with a tablespoon of olive oil, salt and lemon zest.
Breadcrumbs are often found in garnishing pasta in Italian peasant cuisine (cucina povera), as a substitute for Parmesan, and are a perfect solution for using old bread. Flavor it with whatever you want: garlic, anchovies, olive oil, butter, hot peppers or various herbs.
Good to know
• If you don't have a toy like mine or a robot with a spiralizer, use a good old fashioned knife or a vegetable cleaner with confidence.
• Zucchini is very good raw, but you can marinate it for half an hour in olive oil + lemon juice or fry it for a minute.
• The portion for one person is a small zucchini.
• The remaining sauce is refrigerated in jars, covered with olive oil and consumed in the next two weeks.