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Bruschettas with eggplant and avocado

Bruschettas with eggplant and avocado

We wash the eggplant and cut it into cubes about 0.5x0.5 cm and sprinkle a little salt on the water to leave water (if you want you can peel it, as I did or you can leave the peel).

We wash the green onion and cut it into slices.

We clean the avocado and cut it into cubes, then sprinkle it with lemon juice.

We grind the garlic well or cut it into thin slices, this is optional.

In a frying pan, heat the olive oil, when it is hot, add the eggplant and let it harden. It will drain all the oil so if you want it to be more cooked you can add a little water. Add the tomato juice and crushed garlic. Season with salt and pepper and let the sauce cool well.

Tomato juice can be replaced with diced tomatoes, but that's up to you.

Put green onions and avocado, mix a few times and turn off the heat.

We cut the bread diagonally and fry it.

Place on a plate and put a generous amount of eggplant on the bread.

Place a slice of tomato on top and sprinkle with inactive yeast flakes.






2 eggplants cut into thin slices
olive oil
wine vinegar
chopped parsley
freshly chopped mint
1 clove finely chopped garlic
salt and pepper

Difficulty: easy & middot Preparation time: 30 min & middot Nr. servings: 8

Heat a frying pan and fry the eggplant slices. While the eggplant is on the fire, mix 8 tablespoons of oil with 3 tablespoons of vinegar, parsley, mint and garlic in a bowl. Add salt and pepper to taste.
When the eggplants are ready, place them in the dressing bowl and mix them, then place the eggplant slices on the bruschetta and pour in what is left of the dressing.


Baked eggplant with tomatoes and parmesan

  • two large eggplants
  • 200 g breadcrumbs
  • 3 eggs
  • 200 g flour
  • Sunflower oil for frying
  • Oregano, salt and pepper.
  • Ingredients for the sauce
  • 50 ml of olive oil
  • an onion
  • 4-5 cloves of garlic
  • two cans of finely chopped tomatoes
  • 200 g mozzarella
  • 150 g grated Parmesan cheese
  • a tablespoon of herbs: oregano, thyme, basil.

Eggplant with tomatoes and parmesan & # 8211 recipe in the oven

Method of preparation

Eggplants are cut into thin slices (2 cm thick) and salted on both sides. Leave for 10 minutes, then dab with a napkin to wipe off the excess water left by the eggplant. Meanwhile, beat the eggs in a bowl and mix with salt, pepper, and in a separate bowl mix the breadcrumbs with the herbs.

Pass each slice of eggplant through flour, then egg, then breadcrumbs and fry in oil over medium heat until well browned on both sides and a crispy crust.

Meanwhile, prepare the sauce. Heat oil, fry the onion until it becomes glassy, ​​add the tomatoes and herbs, and let the sauce boil for 15 minutes, until it gets a consistency.

In a large tray put a layer of sauce to cover the bottom of the tray, then a layer of eggplant, then again a layer of sauce and on top of mozzarella, parmesan and another layer of eggplant. Repeat the layers according to the ingredients, so that the last layer is made of mozzarella and parmesan.

Place the preparation in the oven for 25-30 minutes, at 180 degrees, until the top layer takes on a golden crust.

Remove the eggplants from the oven, sprinkle on top parsley fresh and consumed hot.


Eggplant salad with avocado

Eggplant salad with avocado is extremely fine and creamy, with an extremely silky taste. The idea of ​​adding avocado in the eggplant salad it came to me when I had the eggplants ready for the salad and I saw that I also had 2 very well ripened avocados. So, why not give it a try, right?

However, I often use avocado mayonnaise, because it is extremely delicate (you can see the recipe here). I invite you to try another recipe of mine with avocado, the guacamole sauce, the well-known Mexican sauce, which is easy to make and really tasty.

What I used for the avocado eggplant salad:

  • -3 kg of eggplant
  • -2 avocado
  • -lemon juice
  • -50 ml oil (I used sesame, but it also works very well with sunflower)
  • -salt
  • -3 tablespoons boiling milk
  • -1 red onion

Eggplant and avocado bruschettas - Recipes

We all know how healthy and delicious an Avocado is, which means it is the perfect choice for the morning. So two egg and avocado bruschettas will take you very little to prepare and will keep you hungry until noon.


You like stuffed eggs, don't you? Who doesn't like it? # 8230 Sure you know that eating regularly is a sure source of cholesterol. Counteracts the negative effects with an avocado filling. You can also serve the dish as a healthy appetizer, and guests will surely be pleasantly impressed.
So prepare eggs stuffed with avocado

Although it sounds like a fast food product, this burrito with chicken and avocado has nothing unhealthy in its composition, on the contrary. The dish combines fried or grilled chicken with fresh avocado and a few other ingredients designed to flavor the food, all in a stick.
See the recipe for burrito with chicken and avocado


Eggplant salad and avocado / Roasted eggplant & # 038 avocado spread

Eggplant salad is a dish I don't think I'll ever get tired of. I like it so much that every autumn I bake 10kg on the country grill, divide them into bags and freeze them :) Today I tried something more special, I added avocado instead of mayonnaise, a little garlic, tahini and parsley :) Super good, tasty and healthy!

Ingredient:

  • 2 medium eggplants
  • 1 peeled baked avocado cut into cubes
  • 3 cloves of garlic
  • 1/2 bunch of parsley
  • 4 lg olive oil
  • 2 lg tahini
  • juice from 1/2 lemon
  • salt and pepper to taste

Bake the eggplants, clean them and drain them well, then let the food processor do all the work. Let others work, right? :)) We process everything well, adding salt and pepper to taste.

When we are satisfied with the creaminess, we turn off the robot, put the eggplant salad in a bowl, decorate as we wish and serve with toast, crackers, something to crant there :) I ate corn tortilla chips :) Great appetite!

ENGLISH VERSION

Roasted eggplant spread is something I don & # 8217t think I & # 8217ll ever get enough of. I like it so much that in the autumn I roast 10 kg at the countryside, divide them into plastic bags and freeze them :) Today I tried something more special, I added avocado instead of mayonnaise, a little garlic, tahini and parsley :) Super delicious, tasty and healthy!

Ingredients:

  • 2 medium eggplants
  • 1 ripe avocado, peeled and chopped
  • 3 cloves of garlic
  • 1/2 bunch of parsley
  • 4 tbsp olive oil
  • 2 tbsp tahini
  • juice of 1/2 lemon
  • salt and pepper to taste

Roast the eggplants, peel and drain them and then let the food processor do all the work. We should have others working for us, right? :)) Process well, adding salt and paper to taste.

When the spread is creamy enough, stop the machine, put the spread in a bowl, decorate as you wish and serve with toast, crackers, something crunchy :) I enjoyed my dip with corn tortilla chips :) Enjoy!


Low eggplant with garlic and tomatoes fasting or sweet recipe

Low eggplant with garlic and tomatoes fasting or sweet recipe. Eggplant dish with tomatoes and garlic. Pan-fried eggplant with garlic, tomatoes and greens. How to make low eggplants? Eggplant recipes.

Eggplants are very good and I don't hesitate to cook them as often as possible during the summer! These low eggplant with garlic and tomatoes are part of the category of simple and good old recipes, available to anyone.

Beyond the traditional eggplant salad (with or without mayonnaise & # 8211 recipe here or here), of musaca or zacusca, in our country too few people venture to experiment with other eggplant recipes. Sin! It seems, however, that lately the world has gained more courage and given a chance to the eggplants in the oven Imam Bayildi (recipe here), the fan-shaped ones (recipe here) or notched and au gratin with cheese and garlic (recipe here). I leave you at the end of the article several eggplant recipes and you decide which ones to test.

And these low eggplant with garlic and tomatoes are versatile, they can be both a kind of post as well as a sweet one. We ate them hot with cold Greek yogurt, sprinkled with fresh green mint. A madness! Those who fast do not put yogurt on them.

They are tasty and cold, served on bread spreads. An excellent summer snack! Are red pieces of eggplant impregnated with garlic flavor. No, there are no stews!

If you put a little more tomatoes (or tomato juice) in this recipe you will get the famous pasta sauce from Norma & # 8211 see here.

For their preparation we need a single well-heated pan and cheap, seasonal ingredients.

From the quantities below it results approx. 4 servings of low eggplant with garlic and tomatoes.


Eggplant salad is a very popular and tasty appetizer. For this bruschetta recipe, proceed as follows:

1. Bake the eggplant over low heat, on the grill or on a metal plate on the stove. Peel a squash, grate it and put it in a blender bowl. Sprinkle with a little lemon juice so that it does not oxidize.

2. Add 4 tablespoons of olive oil, onion cut into 4 and salt to taste, then mix until the mixture is smooth.

3. Fry the slices of bread, grease them with olive oil, add eggplant salad and a few pomegranate seeds on each slice.

Serve the bruschettas with eggplant salad and fresh pomegranates. It is an eggplant appetizer that goes for any occasion.


Eggplant salad with avocado

I found in the morning & icircn freezer one last bag of baked eggplants, so I said do something good with them!

Because last year we had a good production of eggplant & icircn garden, we baked and kept in the freezer small packages for great delicacies over the winter. If you are not lucky enough to receive ready-baked and frozen eggplants from your mother, mother-in-law or hardworking aunt, in many supermarkets you will find jars of rum & acircnești eggplants on the shelf, which look very good.

Preparation time: 20 minutes

Necessary ingredients:

500 grams of ripe eggplant, cleaned and drained of juice

the juice of half a lemon & acircie

a sprig of green onion or two cloves of crushed garlic

How come:

Chop the eggplant with a wooden knife and rub with a little olive oil.

The avocado is crushed a little with a fork, so that a coarser paste remains.

Mix avocado with eggplant, lemon & acircie juice, onion, garlic and finely chopped parsley. Season with salt, then add pepper and turmeric to taste.

Serve on raw cucumber slices, on mayonnaise or as you like!