Recipes with Eggplant

Stuffed cherry tomatoes

Rinse and split the tomatoes in half, remove the kernels with a small spoon and put it in a refractory dish. Peel the eggplant and cut into small cubes, sprinkle with salt and let the bitter water pull it out for approx. 30 min. Chop olives in small pieces. Cu

Festive tartlets with eggplant purré

Eggplant is baked in the oven at 150 ° (until it is soft). Remove the eggplant and let it cool, the skin is pulled off and the water is squeezed out of the eggplant. The eggplant is cut into coarse tern and shaken in a pan under constant whipping. The lemon ju

Lamb with eggplant cream & amp; Turkish Bulgus Salad

Butter the lamb with a spice of Sultan's spice mixture, crushed garlic, olive oil and salt. Cut the feta into very thin slices and spread them on the lamb chop. Grab the lamb cocoa well into at least 2 large pieces of baking paper so that the juice does not si

Fried eggplant with lemon sauce (Greek)

The vegetables are flushed, the eggplant is cut into 1½-2 cm thick slices. Eggplant slices and chopped onions are poured golden and tender in olive oil, sprinkled with oregano, pine nuts, salt and pepper. lemon sauce Bring the bread softly into herbal wate

Baked vegetables

Here you can use all vegetables: carrots, celery, onion, leek, squash, eggplant, peppers, corn, sun dried tomatoes. Calculate approx. 250 grams per person. The vegetables are cleaned and peeled if necessary and cut into mouth suitable pieces. Vegetables

Lamb fried with herbs spice tian Provencale and Timiansky

Lamb The lamb is cut into 4 pieces and browned on the forehead, seasoned with salt and pepper. panade Rasp, parsley, a little thyme, Parmesan and 1 dl. Olive oil is run on the "quick tack" or chopped fine by hand. Squeeze the lamb pieces and raise them fo

Lammemoussaka

Zucchini and aubergines are washed, dried well and cut for 1 cm. Thick slices along. Bring the oil on a large skillet, and add zucchini and aubergine slices of light brown on both sides. Add them to the drain on kitchen paper and lightly sprinkle them with sal

Gotlam in cabbage with cheese and aubergines, spiced with parsley, lemon and garlic

The eggplant is cut in ½ cm. Thick slices along. They are sprinkled well with coarse salt and must stand for 1 hour or longer. They are dipped in boiling water for a few minutes and driped well. The cabbage is divided into whole leaves, boiling 3-4 minutes