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Eggplant stew

Eggplant stew

A simple and tasty stew.

  • 2 eggplants
  • 2 capsicums
  • 5 tomatoes
  • 5 onions
  • salt
  • pepper
  • a bay leaf
  • 1 link parsley
  • 100 ml oil

Servings: 4

Preparation time: less than 60 minutes

RECIPE PREPARATION Eggplant stew:

We clean the eggplants and cut them into bigger cubes. Sprinkle them with salt and leave them for 20 minutes, then put them in a strainer and wash them under running cold water.

Heat the oil in a saucepan and put the chopped onion. When it has softened, add the diced peppers and cook together for 4-5 minutes. Add the peeled tomatoes and then cut the well drained eggplant. Put the bay leaf and a glass of water and let it boil covered for 20-25 minutes, on low heat. Season with salt and pepper and at the end season with chopped parsley. Serve hot or cold, with a salad or pickles.



Eggplant stew

Another fasting recipe, with eggplant, simple but very tasty.

I think this will be the last recipe for fasting this year.

Then we'll start with Christmas cookies and appetizer ideas. Stay close & # 128578

1 large eggplant (or 2 smaller ones)

500 ml tomato juice (or 3 lg of broth)

How come:

Cut the eggplant strands (about the size of a thin finger). You can also cut them into cubes, as you like.

We put them in salted water for about an hour.

Squeeze them well in the pan and put them to harden in 3 tablespoons of oil, covered, mixing

from time to time, for about 15 minutes.

Separately heat the onion cut into scales in 2 lbs of oil, then add the sliced ​​pepper (and the hot pepper if you use) and the sliced ​​carrot.

Leave covered on the fire for about 5 minutes.

Then add these vegetables over the eggplant, put 100 ml of hot water, cover and simmer for about 10 minutes.

Season with salt and pepper.

Then add the tomato juice (or broth diluted with 200-300 ml of water) and let it boil for about 15 minutes.


Pickled salmon, green beans with lemon peel, almond flakes and cherry tomatoes

Pickled salmon (in Spanish, & # 8222scabeche & # 8221 means sailor)
I marinated the salmon in a charming mixture of white wine, apple cider vinegar, coriander, garlic, tangerines.

The images are for presentation purposes and do not constitute a contractual obligation.
The photos were taken on one of the days when I had this dish on the menu and captured the composition, the plating and the atmosphere of that day.
DELIVERED food is not hot food, even if it is fresh. It is possible that some dishes get hot to you, but we cannot take this obligation.
We assume - both you and us - that we ship a packaged food so that it can withstand transport.
We use special packaging, including special "CLEAN FOOD" bags so that the food reaches you safely.


Eggplant stew

Another fasting recipe, with eggplant, simple but very tasty.

I think this will be the last recipe for fasting this year.

Then we'll start with Christmas cookies and appetizer ideas. Stay close & # 128578

1 large eggplant (or 2 smaller ones)

500 ml tomato juice (or 3 lg of broth)

How come:

Cut the eggplant strands (about the size of a thin finger). You can also cut them into cubes, as you like.

We put them in salted water for about an hour.

Squeeze them well in the pan and put them to harden in 3 tablespoons of oil, covered, mixing

from time to time, for about 15 minutes.

Separately heat the onion cut into scales in 2 lbs of oil, then add the sliced ​​pepper (and the hot pepper if you use) and the sliced ​​carrot.

Leave covered on the fire for about 5 minutes.

Then add these vegetables over the eggplant, put 100 ml of hot water, cover and simmer for about 10 minutes.

Season with salt and pepper.

Then add the tomato juice (or broth diluted with 200-300 ml of water) and let it boil for about 15 minutes.


Eggplant stew with polenta

Eggplants are washed, cleaned and cut into slices up to 1 cm thick. Place on a wooden chopper and press coarse salt. Leave to drain for half an hour, then pass through a stream of water and boil for 2-3 minutes. Remove from boiling water and set aside.

Separately, cook the chopped onion. Add diced carrots and celery, finely chopped garlic, sliced ​​peppers and donuts and eggplant. Stir gently and simmer for 4-5 minutes. Then pour hot water, just enough to cover all the vegetables and let it simmer for 15-20 minutes. Add the peeled and diced tomatoes and cook for another 10 minutes. Match to taste with salt, pepper and green parsley and pour into a baking dish, which is placed in a hot oven over low heat.

For the polenta, put a liter of boiling water. When it boils, add the malai in the rain, stirring constantly with a wooden spoon. Let it boil for 20-25 minutes, then add half of the butter and the grated permezan, mixing well. Pull the polenta off the shanks, with a tablespoon of soup, take small portions that are placed in the stew tray. Sprinkle the remaining butter over the polenta and bake for 10-15 minutes. Serve immediately.


Eggplant stew with polenta

Eggplants are washed, cleaned and cut into slices up to 1 cm thick. Place on a wooden chopper and press coarse salt. Leave to drain for half an hour, then pass through a stream of water and boil for 2-3 minutes. Remove from boiling water and set aside.

Separately, cook the chopped onion. Add diced carrots and celery, finely chopped garlic, sliced ​​peppers and donuts and eggplant. Stir gently and simmer for 4-5 minutes. Then pour hot water, just enough to cover all the vegetables and let it simmer for 15-20 minutes. Add the peeled and diced tomatoes and cook for another 10 minutes. Match to taste with salt, pepper and green parsley and pour into a baking dish, which is placed in a hot oven over low heat.

For the polenta, put a liter of boiling water. When it boils, add the malai in the rain, stirring constantly with a wooden spoon. Let it boil for 20-25 minutes, then add half of the butter and the grated permezan, mixing well. Pull the polenta off the shanks, with a tablespoon of soup, take small portions that are placed in the stew tray. Sprinkle the remaining butter over the polenta and bake for 10-15 minutes. Serve immediately.


Beef and eggplant stew

The lady from the market, from whom I supply myself with vegetables, brought a new type of eggplant the other day, "possessed" eggplant. I also used the fried egg yolks with sauce. I also took advantage of the fact that the rain canceled my running schedule, so I woke up with a free hour, which I thought was only good for boiling a rather naughty beef, for which I had initially had other plans. , but I canceled them when I felt how fibrous it is, it doesn't lend itself to too refined things at all. In the end, things were arranged well, I also saved the meat and I used the good eggplants.


Khoreshteh Bademjan - Persian Stew with Fried Eggplant

Peel the chicken and cut the onion.
Put the onion to harden, when it starts to change color, add the chicken.
Brown a little, add the tomato paste and cook for 2 minutes.

Add enough water to cover everything.
Add turmeric.
Crack the dried limes and add to the pot.

Put the lid on and close the kukta. If you use an ordinary pot, cover it with a lid.
After the kukta starts to whistle, it lasts about 40 minutes.
Meanwhile, cut the eggplant into round or longitudinal slices, as desired.

Add a little oil in a pan and fry in the oven. They can also be fried on the stove, but they will draw more oil. Brown on both sides.
After the chicken is cooked, the kukta opens.

Add lemon juice to taste.
Add the eggplant slices on top of the stew.
Put the pot back on the heat and cook for another 10 minutes on low heat.
Serve with plain white rice and pickles.


Eggplant zacusca

For ten servings of eggplant zacusca you need the following ingredients:

  • 1 kg of eggplant
  • 300 grams of onions
  • 300 grams of capsicum or donuts
  • 200 grams of carrots
  • peppercorns
  • ground enibahar
  • 200 grams of tomato paste
  • salt
  • garlic

Bake the eggplants and clean them. Leave to drain for about 60 minutes. Fry the chopped onion in oil. Place the grated carrots, finely chopped peppers over the onions and add the spices. Everything is hardened over low heat.

Tomato paste, dissolved in a little water, pour over the vegetables, then mix the chopped eggplant. They match the salt. Bake on low heat for about 30 minutes.

Serve cold with olive garnish. As drinks, brandy or vermouth, as preferred.