How To make Eggplant Salad La Tamu
5 sm Eggplants, sliced
Salt 2 tb Olive oil
1/4 ts Black pepper
1/2 ts Sweet red pepper
1 ts Vinegar -=OR=- lemon juice
1/2 ts Garlic, chopped
1 tb Italian parsley, chopped
2 lg Tomatoes, skinned & grated
Lemon quarters Salt eggplant slices generously & leave to drain for 30 minutes. Rinse well under running water & pat dry on paper towels. Saute eggplants in oil until just golden. Add salt to taste, along with the peppers & the rest of the ingredients except the lemon quarters. Cook & mash gently for 10 to 12 minutes, or until excess liquids have evaporated. Adjust seasoning. Allow to cool & then serve garnished with lemon quarters.
How To make Eggplant Salad La Tamu's Videos
Jeder hat sich nach dem Probieren in es verliebt ein einfaches erschwingliches und leckeres Gericht.
Jeder hat sich nach dem Probieren in es verliebt ein einfaches erschwingliches und leckeres Gericht. Ich habe diese Auberginen-Vorspeise wirklich geliebt, ich mache sie immer, wenn Gäste kommen! ???????? Auberginenbrötchen! ???? Vegetarische Gerichte und für diejenigen, die auf Diät sind! Essen Sie lecker und sättigend! Tolle Idee für eine Vorspeise im Urlaub! ???? Auberginen-Vorspeise ist lecker, schnell und gesund! Schnelle und einfache Auberginen-Vorspeise! Probieren Sie es aus und lassen Sie mich wissen, wie es Ihnen gefällt! ???? Guten Appetit und einen schönen Tag!❤️
Zutaten:
4 große und dicke Auberginen.
Schneiden Sie es nicht zu dünn.
2 Esslöffel Salz auf 3 Liter Wasser geben.
20 Minuten beiseite stellen.
1 Zwiebel.
1 Paprika.
1 Tomate.
1 Karotte.
60 ml Pflanzenöl.
Braten, bis sie weich sind.
1-2 Minuten kochen.
Fügen Sie 1 Tasse Reis hinzu.
1 Glas Wasser. 200 ml.
1 Teelöffel Salz.
1/2 Teelöffel schwarzer Pfeffer.
1/2 Teelöffel Thymian.
15 Minuten bei schwacher Hitze garen.
Trocknen Sie die ausgeruhten Auberginen.
50 ml Pflanzenöl ein Teelöffel Thymian.
Die Aubergine auf beiden Seiten damit bestreichen.
Im vorgeheizten Ofen bei 200°C (400°F) backen, bis sie goldbraun sind.
Vom Herd nehmen, wenn das Wasser verdunstet ist.
Ein halbes Bund Petersilie.
Geben Sie einen Teelöffel gehacktes Gemüse auf den Kopf der Aubergine.
Sorgfältig einwickeln.
Führen Sie einen Zahnstocher ein, damit sich die Rolle nicht öffnet.
1 Teelöffel Tomatenmark.
1 Teelöffel Tomatenmark.
1 Teelöffel Salz.
120 ml Wasser.
Im vorgeheizten Backofen bei 200°C (400°F) 5 Minuten backen.
50 Gramm Cheddar-Käse.
Im vorgeheizten Backofen bei 200°C (400°F) 5 Minuten backen.
Petersilie.
Mit übrig gebliebenem Reis servieren.
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We bet the guests will not guess what this salad is from? Try this eggplant salad, it's amazing
0:00:01 Salad with fried eggplant
0:00:06 Eggplant 3 pcs.
0:00:19 Salt
0:00:23 Water
0:00:27 Onion 2 pcs.
0:00:35 Sugar
0:00:37 Salt
0:00:40 Vinegar 2 tablespoons
0:00:46 Boiling water
0:00:56 Eggs 3 pcs.
0:01:11 Mayonnaise
0:01:29 Bon Appetit
#salad #saladrecipe #delicious #recipe
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Best Vegeterian Eggplant Dip, Baba Ghanoush, Mutabbal Recipe
Click here: - Best Vegeterian Baba Ghanoush Mutabbal Recipe - Eggplant Tahini Dip Recipe
Best Vegeterian Baba Ghanoush Mutabbal Recipe - Flora's Mediterranean Kitchen
Baba Ghanoush is a Middle Eastern/Mediterranean/Lebanese eggplant dip. It can be eaten with small pieces of pita chips, or potato chips, or fresh pita bread or vegetables. It's really tasty and it's vegetarian since include yogurt. You can always skip the yogurt if you want something vegan but we like to include the yogurt in this dish so that it makes the dish a little tangy and makes it a little lighter and lighter in color. It blends with the eggplants and tahini better with a nicer consistency.
You will need
3 large eggplants grilled/roasted on top of the stove or in the oven. Once eggplants are roasted you need to remove the skins.
1 teaspoon Salt (but feel free to add or takeaway to taste)
5 Garlic Cloves Made Into A Paste
1.5 Cups Tahini
1/2 - 3/4 Cup Yogurt depending how thick and creamy you would like it. Depends on eggplant size.
3 Lemons Juiced about a 1/4 cup
Feel free to adjust the ingredients depending on how big or small your eggplants are.
Start out by grilling or roasting your eggplants on top of the stove or in the oven with the skins on. Roasting on top of the stove gives the eggplants the smoky flavor that is required for the baba ghanoush. You can also grill eggplants on a barbecue. We want to stress that the flavor of the baba ghanoush is the smokeyness.
Once the eggplants are grilled and roasted take them off the grill and set them aside and cover with a plastic wrap for about 10 minutes so the steam will stay in. This is good to do so that when you are ready to peel the eggplant skins that they come off much easier.
Once the eggplants are ready go ahead and peel the skins off carefully and put the eggplants in a bowl. Use a pestle to crush and flatten the eggplants in a flat bowl. We want to make sure the eggplants are stringy/thready. If you don't have a pestle feel free to use a fork. We want the eggplant to be stringy like string cheese.
Add the crushed garlic in with the eggplants as well as the lemon juice. Continue mashing the eggplants along with the garlic and lemon juice with the pestle or a fork. This will blend the ingredients perfectly. Never ever use a blender to make baba ghanoush.
To make garlic paste add 5 cloves of garlic with 1 teaspoon of salt into a mortar and crush with the pestle until you get a paste consistency.
Next add the yogurt and tahini to the eggplant mixture and mix together with the pestle or a fork. Mix it until all the ingredients are blended nicely. We want to make sure the eggplant becomes like a cheese or has a cheesy/stringy consistency. Add salt to taste.
Once you are happy with the consistency of the baba ghanoush and you are happy with the taste put a nice amount of the baba ghanoush into a serving bowl and decorate with a pinch of cumin and a pinch of Aleppo pepper. If you don't have Aleppo pepper you can use any kind of chili powder. Then chop a little bit of parsly and decorate the baba ghanoush. And drizzle a little virgin olive oil on top of the baba ghanoush. This is for presentation purposes if you are preparing it for guests or a party or something. Serve with pita bread for the best mezze experience.
And that's it this is the simple recipe for preparing Lebanese style Baba Ghanoush or Mutabbal or eggplant dip. It's vegeterian and it's healthy.
Click here: - Best Vegeterian Baba Ghanoush Mutabbal Recipe - Eggplant Tahini Dip Recipe
Refika's Eggplant / Aubergine Recipe with Pomegranate and Yoghurt
Eggplant with Pomegranate and yoghurt
Eggplant is a delicate but versatile vegetable when done right the taste of the eggplant dishes will be unforgettable and irreplaceable. Eggplant dishes are especially are in abundance in Turkish cusine. This one we are showing you today is a modern twist on this tasty ingredient with Refika's touch. If you want a tasty easy but different version of an eggplant dish to wow your dinner guests you should try this one! Afiyet olsun!
Eggplant season has started in Turkey. I can easily say that eggplant is one of the indispensable ingredients of Turkish cuisine. It is an amazing vegetable and can sometimes be a great rescuer, especially for vegetarians. Therefore, we would like to give you a delicious recipe that you can eat either as a main dish or as a meze.
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4 eggplants, peeled and sliced lengthwise (2 cm)
1 teaspoon salt
4 tablespoons olive oil
5 tablespoons yoghurt
1 clove of garlic, pureed
1 heaped tablespoon nigella seeds
1 teaspoon salt
Half teaspoon black pepper
3 tablespoons olive oil
3 tablespoons pomegranate sour, you can use honey and soy sauce as well
Basil leaves
Pomegranate
Lemon
● Preheat the oven on upper heat to 190 C (374F).
● Line an oven tray with baking paper or lightly grease.
● Place the eggplant onto the tray and rub each piece with olive oil and season with salt.
● Roast the eggplants in the preheated oven until softened and golden brown, 25 to 30 minutes. After 25 to 30 minutes turn them other side and roast 10 minutes more.
● Meanwhile, to make the yoghurt sauce, mix the yoghurt, garlic, nigella seeds, salt, black pepper, olive oil and pomegranate sour.
● Place the eggplants on the plate and add the yogurt mixture.
● Sprinkle with fresh basil leaves, pomegranate seeds and drizzle some lemon juice. Enjoy!
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Mango Salad and Grilled Eggplant / Own Version
تحضير صنفين من الباذنجان المشوي Prepare two types of grilled eggplant
الباذنجان المشوي من اشهى الماكولات التي يمكن تحضيرها باكثر من طريقة ويزيد في جمال الطعم جمال المكان والاجواء الهادئة وعذوبة اصوات الطيور والمياه المتدفقة
Grilled eggplant is one of the most delicious foods that can be prepared in more than one way. It increases the beauty of the taste, the beauty of the place, the calm atmosphere, the sweetness of the sounds of birds and the flowing water.
وسنبقى باذن الله نقدم لكم اشهى الوصفات في عالم الكيك والحلويات والاكلات الشهية في الرحلات والمغامرات سواء الطبخ العربي او الاجنبي وبالهنا و الشفا