All recipes written by Gordon Ramsay
For the recipe of the aubergine alla primitiva, put the whole aubergines directly in the embers and let them cook, turning them occasionally, for about 1 hour. Then cut them in half lengthwise and season the pulp with a drizzle of oil, salt and basil leaves.
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!
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.
Eggplants replace puff pastry and become chunks of a tasty ham, scamorza, egg and tomato filling
?>
1)To achieve the recipe for eggplant cannelloni first, fry it onion chopped and the basil in a saucepan with 3 tablespoons of oil; join the tomato puree, salt and pepper and cook the tomato sauce over moderate heat for 15 minutes. meanwhile put 2 eggs in a large saucepan (make sure the eggs are intact) then pour the cold water up to cover them. Then place the saucepan on the stove and bring it to a boil. Cook the eggs 9 minutes from the beginning of the boil, turn off and leave to cool hard-boiled eggs.
2) Clean the eggplant and cut them into thin slices lengthwise. Beat 2 eggs with a pinch of salt in a deep dish. Flour eggplant slices, pass them in the eggs and fry in abundance hot oil. As they are golden, drain and dry on absorbent paper.
3) Heat the oven to 180 °. Distribute over the aubergine slices on Ham and the scamorza in strips, hard-boiled eggs in wedges, a tablespoon of tomato sauce and a grana. Roll them into rolls and place them in one rectangular baking tray on the bottom of which you will have poured a veil of tomato sauce. Spread the remaining sauce over the cannelloni, sprinkle with plenty grain and bake e cook for 30 minutes about. Outlines i Cannelloni Eggplantand let the flavors settle for a few minutes before serving.
If you want to reduce the calorie intake of this dish, cook the aubergine slices on the grill, one minute on each side. Without the breading and frying, you will be able to save up to 125 calories per serving and even twenty minutes of preparation.
By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation
The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.
Read more about data collection for ads personalisation our in our Cookies Policy page