Tag: Baked

Baked aubergines: the light version for the summer – Italian Cuisine


If you are looking for a light side dish to include in your diet, you have found it. Here the tips to prepare light and very tasty aubergines

A raw eggplant of about 400 g makes little less than 100 calories, contains 25 g of carbohydrates and 4 of protein. So let's say that we could include it among the light foods, if it weren't for the fact that once cooked, we entrust them with the burden of seasonings. 100 g of fried aubergines can touch 400 calories, while they stop at 150 if gratinated. But let's take a step back and try to think of a new road, or the possibility of cooking a large 400 g eggplant (which will suffice for two people) using only two teaspoons of oil (80 calories).

The critical points

Eggplants absorb seasonings as if they were real sponges, so we must reduce their ability to absorb water by drying them a little with coarse salt after cutting them. Once removed, we can proceed with the dressing that can be optimized with the classic brine technique. We then mix oil, water and other ingredients such as lemon juice to help us create an easily dilutable emulsion.

The extra trick

We already knew that baking paper was precious to save time and effort. And we also know that it is useful to prevent foods from burning after sticking to the pan. From a light point of view however, perhaps we had not considered the fact that it is a real resource to avoid having to grease our foods that bake in the oven. Baking paper = less than half of the seasonings, to simplify.

The useful tool

To distribute the emulsion as best as possible, use a special brush. Preparing the sauce in a bowl, you can easily season the food to be cooked, making small quantities of oil sufficient.

The recipe for light eggplant

Ingredients: An aubergine, oregano, chilli pepper, garlic, lemon juice, a few leaves of fresh mint, extra virgin olive oil, salt

Procedure: Reduce the aubergine in small cubes, prepare an emulsion with two teaspoons of oil, a tablespoon of water and half a teaspoon of lemon juice. Add garlic, chilli and mix. Coat a plate with baking paper, spread the eggplant and brush it with the emulsion. At this point, salt and bake in a preheated oven at 150 degrees for about 25 minutes. Remove from the oven, decorate to taste with fresh mint leaves and serve warm.

Cook the baked eggplant meatloaf – Italian Cuisine

Cook the baked eggplant meatloaf


Meatloaf Eggplant it is a perfect second course for all occasions, from a daily dinner to a special occasion! There are different variations with meat, with eggs, with a stringy heart or without. The salt and pepper baked eggplant meatloaf he is vegetarian, or rather vegan! To prepare it you need neither eggs nor meat! It is one of those few recipes that gains the right to enter the home cookbook: easy to prepare, tasty and healthy to eat!

The salt and pepper baked eggplant meatloaf it is made with a moist mixture of eggplant, almonds and linseed, enriched with flavor with garlic, onion, parsley and tomato paste. It is a versatile recipe, a second of tasty, healthy and complete vegetables that you can serve at the table hot, warm or cold, cut into slices, it is also easy to take to a picnic or lunch break at work

Have I convinced you? This salt and pepper baked eggplant meatloaf deserves just the tasting! Try it now!

How to prepare baked eggplant meatloaf

1) Prepare the dough for the baked eggplant meatloaf. Peel and mince thegarlic and the onions; heat 2 tablespoons of oil in the casserole and brown them over low heat. When they are wilted, add to the pan the tomato concentrate which you will have diluted in a large glass of water. Stir and cook the mixture, always on a low heat, until it thickens. Finely mince the almonds in the mixer. Add them to everything, dilute the mixture by adding 1-2 ladles of hot water, stir again and continue cooking for another 5 minutes, stirring constantly.

2) Assemble the eggplant meatloaf. Wash and check eggplant. Cut into slices about 5 mm thick, scalded in salted boiling water, drain and squeeze well in a cloth to remove excess water. Combine the eggplant and the tomato mixture parsley chopped. Embed on bread crumbs and i flax seed and mix well. Rule of salt is pepper.

3) Cook and serve the eggplant meatloaf. Arrange the mixture on a sheet of greased baking paper with a drizzle of oil, shape it into meat loaf, sprinkle it with oil and turn it to grease it well from all sides. Wrap and close it with candy, fixing the ends with kitchen string. Place the foil in the pan and put it in the oven to 200th; cook the Meatloaf of eggplant for 30 minutes. Take it out, let it cool and remove the bag; serve the baked eggplant meatloaf warm or cold, cut into slices.

Baked pasta with zucchini – Italian Cuisine

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A tasty and easy to prepare baked pasta that combines zucchini with pine nuts and fragrant basil

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Preparation of baked pasta with zucchini

1100271) Make zucchini sauce. Check the zucchini, wash, dry and cut into thin slices. Clean i spring onions, slice them and sauté in a pan with 4 tablespoons of oil. Add the courgettes, add salt and pepper and cuocile over medium heat for 7-8 minutes. Remove the basil leaves, wash them, dry them and whisk them in the mixer with 2/3 of the courgettes.

2) Season the pasta. Add to the cream of zucchini half of the pecorino cheese and the robiola and blend again, until a smooth cream is obtained. Cook the pasta in plenty of boiling salted water, drain halfway through cooking and season with the zucchini sauce, a drizzle of raw oil and the courgettes set aside.

3) Prepare the pan. Anoint slightly baking dish of oil, pour the pasta, level it and sprinkle it with the Pine nuts and the remaining pecorino. Transfer the pasta into oven preheated to 180 ° C and leave it cook and brown for about 35 minutes. Let it rest for a few minutes and serve.


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