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.
Vielen Dank an Abonnenten und Zuschauer fürs Zuschauen!
Abonniere neue Videos!
Guten Appetit!
Vielen Dank, Freunde, dass ihr meinen Kanal gesehen habt!
Wenn Ihnen dieses Video gefallen hat, können Sie dieses Video mit Ihren Freunden in sozialen Netzwerken teilen.
Dies wird sehr dazu beitragen, meinen Kanal zu bewerben.
Bitte setzen Sie LIKE ???? unter das Video und schreiben Sie einen Kommentar ✍️ oder einfach nur SMILEY ???? just.
Es wird nicht schwer für dich sein, aber ich freue mich sehr!
Und ich werde Sie weiterhin mit guten Rezepten begeistern.
Abonniere meinen Kanal und vergiss nicht, auf die GLOCKE ???? zu klicken, um keine neuen Videos zu verpassen.
#Erstaunliche_Rezepte #Rezepte #Rezept
Greek EGGPLANT & CHICKPEA STEW. Recipe by Always Yummy!
Eggplant and chickpea stew is a traditional dish of Greek cuisine – delicious, hearty dish to be served hot or cold.
❤️ If you like the recipe and want to say thanks, you can buy us a coffee -
✅ Ingredients:
• eggplant – 35 oz | 1 kg
• chickpea – 10,5 oz | 300 g
• chopped tomatoes – 2 cup | 500 ml
• onion – 7 oz | 200 g
• carrot – 7 oz | 200 g
• bell pepper – 7 oz | 200 g
• vegetable oil – 4 tbsp
• garlic – 6 cloves
• water – 1 cup | 250 ml
• fresh parsley – to taste
• dried oregano – 1 tbsp
• sweet paprika – 1 tbsp
• ground coriander – 1 tsp
• ground turmeric – 1 tsp
• 1 bay leaf
• ground black pepper – ½ tsp
• salt – 4 tsp
✔︎ You will need:
• oven
• saucepan or stockpot
• bowl
• carving board
????Preparation:
1. Wash the chickpea and soak for 10-12 hours in cold water, then drain and rinse.
2. Pour the chickpea with 4 cup | 1L of water, bring to a boil and cook for 30 minutes over low heat, then rinse with cold water and peel.
3. Dice the eggplants coarsely, sprinkle with 2 tsp of salt and leave for 30 minutes.
4. Then wash with cold water and squeeze.
5. Dice the bulb onion, carrot and bell pepper finely, mince the garlic.
6. Heat a stockpot, add the vegetable oil, bulb onion, carrot and bell pepper, fry over medium heat for 5 minutes stirring occasionally.
7. Add the garlic, oregano, paprika, coriander, turmeric, bay leaf, black pepper and 2 one level tsp of salt, fry over medium heat for another minute.
8. Add the chopped tomatoes and eggplants and fry for 10 minutes over medium heat.
9. Add 1 cup | 250 ml of water and chickpea and bring to a boil, cover with a lid.
10. Preheat oven to 350°F | 180°C and place the stockpot for 30 minutes.
11. Sprinkle the eggplant and chickpea stew with the chopped parsley and serve to the table.
❗️Advices:
1. To peel chickpea, rinse with cold water after cooking and rub it with palms, thus it will peel off easily.
2. If you do not have an oven, then cook it all over on a stove with the same time.
PISTO RECIPE | Spanish Vegetable Stew
Learn how to make Spanish Pisto vegetable stew. Having enjoyed traditional Spanish Pisto on many occasions during my travels, I’ve always wanted to make it at home and share a recipe with you on the blog. It’s a dish that brings a lot of warm memories and I hope you like it as much as I do.
????Full recipe:
WEBSITE:
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PINTEREST:
#pisto #spanishrecipes #stew #stewrecipes #vegetablestew #vegetarian #vegan #plantbased #healthyrecipes #vegetables #cookingathome #cookingvideo #spanishfood #recipevideo #glutenfree #whole30 #whole30recipes #paleo #paleorecipes #eggplantrecipe #zucchini #eggplant #tomatoes #mediterraneanrecipe #mediterraneandiet
Eggplant Stir Fried | Quick and Delicious Eggplant Recipe | Garlic Brinjal Recipe
Eggplant Stir Fried | Eggplant Vegetarian Recipe | Quick Eggplant Recipe | Garlic Brinjal Recipe
#EggplantRecipe
#BrinjalRecipe
#aadischannel
#VeganRecipe
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes
???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.
▶️ RECIPE INGREDIENTS:
✅ ???? BAKING DISH: 9 X13 inches
2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)
???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)
???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste
▶️ METHOD:
Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.
✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.
Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.
PRE-HEAT THE OVEN TO 400 F.
Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.
???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.
At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.
Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.
▶️ IMPORTANT TIPS:
???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING
???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables
???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES
???? Every oven is different so adjust the baking time accordingly
****
Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator
Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.
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Spanish eggplant stew with chorizo