Calabrese EGGPLANT PASTA Made by Nonna Maria
#shorts #eggplant #youtubushorts
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INGREDIENTS:
3 x large eggplants
Fresh basil
1 red or brown onion
4 garlic cloves
Extra virgin olive oil
Salt & Pepper
4 heaped tabelspoons of breadcrumbs
4 heaped tablespoons of Pecorino cheese
1 x 700ml bottle Italian Passata
1 x tin peeled tomatoes
500g spaghetti (You can choose your favourite)
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Turkish SAKSUKA (Fried Eggplants in Tomato-Garlic Sauce)
Şakşuka (it is pronounced same as shakshuka) is a delicious traditional Turkish side dish (meze). It is also perfect for vegetarians! Hope you enjoy it! ????
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You'll need
4-5 eggplants
2-3 long green peppers
1 onion
4 cloves of garlic
3-4 tomatoes
1 tsp of tomato paste
120 ml of water
1 tsp of granulated sugar
Salt and desired spices
Vegetable oil (to fry)
Here's how
1- Peel 4-5 eggplants in strips, cut into cubes, soak in salted water for 20 minutes, drain and pat them dry with a roll towel and deep fry.
2- Pass the fried eggplants on a roll towel lined plate.
3- In a separate pan, saute 1 chopped onion in vegetable oil.
4- Add in 4 roughly chopped cloves of garlic.
5- Add 3 cut long green peppers and saute for 2-3 minutes.
6- Add 3-4 peeled and diced tomatoes. If the tomatoes are not in the season, you can add 2 tbsp of homemade tomato sauce or 1 tsp of tomato paste to increase the tomato flavor.
7- Add in 1 tsp of salt, 1 tsp of granulated sugar and 120 ml of hot water. Cook until boils dry.
8- Transfer the fried eggplants to a serving plate.
9- Pour the sauce over the eggplants.
10- Decorate with roughly chopped fresh parsley before serving.
11- Enjoy!
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Refika’s Homemade PEANUT KEBAB with Eggplant & Tomato Sauce Recipe —It’s extremely addictive!????
Ring in the New Year with an extraordinary twist – our homemade Turkish Peanut Kebab with Ezme, a Refika-inspired delight! Take a break from your diet and savor this mouthwatering KEBAB journey. Follow along as we guide you through crafting tender kebabs paired with vibrant eggplant ezme. Elevate your New Year’s celebration with this unforgettable Turkish culinary experience! ????????✨
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Nutty Kebap with Ezme
Serving: 4-6
Difficulty: Medium
Prep Time: 15 minutes
Cooking Time: 15 minutes
For Kebap;
10-12 wooden skewers,
Hot water
500 g single ground beef, you can use lamb as well
½ onion
2 garlics
1 heaped teaspoon red pepper flakes
2 handful of salted peanuts, half chopped half paste
1 teaspoon salt
A pinch of black pepper
For the Ezme;
3 tomatoes
2 green peppers
1 sweet red pepper, or bell pepper
2 eggplants
2 cloves garlic
A pinch of salt
For Serving,
Flat breads, tortillas or lavash
Onion with sumac and parsley
• Put the kebab skewers in hot water to let them soak preferably overnight or at least 1 hour.
• For the kebab, puls the onion and garlic in a food processor.
• Put the red pepper flakes in a tablespoon of hot water and mix.
• Mix the ground beef, onion, garlic, red pepper flake and its water, chopped peanuts, salt, and black pepper and knead for about 1 minute. Add the rest of the peanut and knead 1 more minute. Rest in the freezer for 5 minutes or refrigerate longer.
• For the ezme, heat the cast iron pan over high heat and poke holes in the vegetables with a knife and roast them until all soften.
• Transfer them in a bowl and cover with a plate to peel them easily. Peel and add garlics. Season with a pinch of salt then chop and mix them with knife until become puree.
• Stick the kebab meats onto the soaked skewers. Don't forget to leave enough space at the ends of the skewers to hold it. Then cook them on the grill both sides. If you don’t have a grill, you can use the same cast iron pan which you roast the vegetables. Place 4 metal skewers horizontally to the cast iron pan so it looks like a real grill. Place kebab skewers vertically on metal skewers.
• The best version of eating this meal, spread the ezme on lavash, place the kebap in bread, add some onion with sumac and parsley. Wrap and enjoy!
We want to finish this recipe with the most accurate quote in the world: WHY HAVE ABS WHEN YOU CAN HAVE KEBABS!
Turkish Eggplant Shakshuka - Vegan Meze with Fried Eggplants & Chilies
The word shakshuka usually refers to a Middle Eastern / North African egg dish, but in Turkey, shakshuka or as we call it şakşuka is a vegan meze dish cooked in olive oil and usually served with drinks and made with eggplants.
This is one of the easiest and but surprisingly delicious meze dishes and the ingredients may vary from region to region, but eggplant is usually the main vegetable. In some regions it is made with green tomatoes and some versions includes potatos or zucchinis.
Possibly one of the most popular mezes in Turkey, şakşuka being a appetizer, it can also be enjoyed as an incredibly delicious vegan meal on its own.
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Ingredients:
• 3 eggplants, peeled in strips and diced
• 5 green chilies, roughly chopped
• 4 cups frying oil
• 3 medium size tomatoes, finely grated (400 ml (1+ ¾ cups) of tomato puree would do great)
• 3 tablespoons olive oil
• 5 garlic cloves, chopped
• 2 tsp salt
• 1 tsp black pepper
• 1 tbsp white wine vinegar
• 1 tsp sugar
To garnish
• 2 sprigs of parsley, chopped
#turkishmeze #shakshuka #şakşuka
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Eggplant recipe with onion and tomato, pepper Delicious and healthy vegetarian food
In this video, we will prepare a delicious and healthy vegetarian meal together. We peel and chop the eggplants, then fry them in a wood-fired oven. Next to these main ingredients, we fry onion and tomato pepper and finally add the cooked eggplants to the tomato pepper sauce and drink it together.
ingredients:
- 2 eggplants
- 1 onion
- 2 tomatoes and peppers
- Salt as needed
By watching this video, you will learn:
- Peeling and chopping eggplants
- How to fry eggplant in Hizumi Etchi
- Saute onions and tomatoes, pepper and add salt as desired
- Add cooked eggplants to pepper tomato sauce
- Enjoy this healthy and delicious vegetarian food
Join us to experience the taste of an amazing vegetarian dish together. Visit our channel to learn about cooking and other new recipes!
FRIED EGGPLANT IN MEDITERRANEAN TOMATO SAUCE; An irresistible summer dish
Eggplant is a tasty and meaty summer fruit that is a favourite in Turkish Cuisine.
You can prepare a whole menu of eggplant dishes with the rich selection of eggplant recipes in Turkish Cuisine. Just make sure the eggplants are fresh and in season!
Fried Eggplant in Mediterranean Tomato Sauce is a delightful summer dish, best served at room temperature. You can refrigerate the dish to keep it fresh for a couple days. It is a tasteful side dish for a warm summer dinner or lunch.
Try this Mediterranean dish on warm summer days when eggplants and tomatoes have their most palatable fragrance!
Ingredients
1500 g (~7-8 medium-sized) eggplants
250 g (6-7) banana peppers
3 cups grapeseed (or fine vegetable) oil
For the Sauce:
1300 g (10-12) Roma tomatoes
2 tbsp olive oil
6-7 garlic cloves
1 tbsp vinegar
2 tbsp sugar
1/2 tbsp salt
1 tsp ground black pepper
PREPARATION
Wash the banana peppers, discard the seeds and stems. Then, chop into ~2 by 5 cm rectangles and set aside
Wash the eggplants, discard the stems. Stripe the skin of each eggplant and submerge into a bowl of saltwater for a minimum of 30 minutes
Then, dry and chop the eggplants into ~3 by 3 cm cubes and set aside
COOKING
Pour 3 cups of vegetable oil into a large and dep pan. Heat the oil and test it using 1-2 pieces of vegetables. If bubbles surround the vegetables, the oil is ready for frying.
First, fry the peppers for 1-2 minutes, until they soften. Remove the peppers from pan and drain the excess oil using a strainer.
To keep the original colours, do not over-kill the peppers! Once they have softened, immediately take them out of the pan and set aside.
Fry the eggplants in small portions to prevent cooling of the oil. Fry the eggplants on medium-high heat for 6-7 minutes, until they become tender and slightly golden brown.
Over-fried eggplants will absorb the oil which will weigh down the dish.
THE SAUCE
Wash and skin the tomatoes. (!) Use the hot water shock technique for easy skinning. Then, dice the tomatoes and set aside.
Peel and wash the garlic cloves. Mince them and set aside.
Por 2 tbsp of olive oil into a pan.
Add the minced garlic and stir for a few seconds. Add the diced tomatoes, stir for 15-20 minutes on medium-high heat.
Once the tomatoes release their juice, add 2 tbsp of sugar, ½ tbsp salt, 1 tbsp of vinegar, and 1 tsp of ground black pepper.
Then, set the stove to a very low heat and simmer the sauce for 90 minutes (1.5 hours).
Once the sauce loses its excess juice, turn off the heat and assemble with the vegetables while it is still hot.
SERVING
Layer the vegetables into a serving plate. This way you can serve the vegetables homogenously. Once all the vegetables are arranged, pour the hot tomato sauce over them, and let the dish cool down to room temperature.
You can decorate with a couple of lightly fried peppers or fresh parsley leaves.
Enjoy the taste of summer!
Thank you for following!
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