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Posts Tagged ‘eggplant’

  1. Baked Pasta with Tomatoes, Eggplant and Mozzarella Recipe

    May 3, 2012 by Varga László

    [translations]
    [translate lang=english]

    Ingredients (4-6 persons)

    • 1 kg smaller tomatoes
    • 1-2 teaspoons brown sugar
    • 4 tbsp extra-virgin olive oil
    • 2 medium eggplants
    • 500 g pasta, I used farfalle
    • 2-3 green garlic stalks
    • 100 g kalamata olives
    • a handful of fresh basil leaves
    • 300g mozzarella
    • 50g pecorino romano hard cheese (or you can use parmesan) freshly grated

     

    Preparation method

    1. Preheat the oven to 140 C.
    2. Halve the tomatoes through their equator like the picture below.
    3. Place tomatoes in a glass baking dish with the cuts upside, sprinkle a little salt, pepper and sugar and drizzle some olive oil over them. Roast them for 75-90 minutes.
    4. Slice the eggplants crosswise, brush the slices’ sides with oil and place them  in another tray in a single layer.
    5. After the tomatoes roasting time mentioned above put also the eggplant in the oven and roast them together with the tomatoes for another 45 minutes.
    6. Cook the farfalle pasta in boiling salted water until al dente – it should remain undercooked because it cooks also in the oven.
    7. Chop the green garlic and mix in a bowl with 6 tablespoons olive oil. Add the well drained pasta and stir in gently.
    8. Remove the tomatoes and eggplants from the oven and turn up the oven to 180C.
    9. Add half of the pasta and garlic mixture on the bottom of an glass ovenproof dish.
    10. Scatter half the tomatoes over the pasta in the dish.
    11. Slice thinly the mozarella and add about a half of the slices on top of tomatoes then add the olives, shredded basil and some black pepper.
    12. Place the eggplant slices in a layer, then another layer of the remaining pasta and the final layer with the remaining tomatoes and mozzarella slices.
    13. Grate some hard cheese on top and bake for about 15 minutes, until the top is crusty.
    14. Serve hot with grated pecorino cheese.

    [/translate]
    [translate lang=magyar]

    Sült tészta paradicsommal, padlizsánnal és mozzarellával – Recept

    Hozzávalók (4-6 főre)

    • 1 kg kisebb paradicsom
    • 1-2 teáskanál barna cukor
    • 4 evőkanál extra szűz olívaolaj
    • 2 közepes padlizsán
    • 500 g tészta, én használtam farfallet
    • 2-3 szár zöld fokhagyma
    • 100 g Kalamata olívabogyó
    • 1 marék friss bazsalikom
    • 300g mozzarella
    • 50g pecorino romano kemény sajt (vagy használhatunk parmezán) frissen reszelt

     

    Elkészítési módszer:

    1. Melegítjük a sütőt 140 fokra
    2. Félbe vágjuk a paradicsomokat az egyenlítőiken keresztül ahogy az alábbi képen látható.
    3. Helyezzük a paradicsomokat egy Jéna sütőedénybe a vágásokkal felfelé, szórjuk meg őket egy kevés sóval, borsóval és cukorral, és egy kis olívaolajat csepegtessünk rájuk. Süssük 75-90 percig.
    4. Szeleteljük fel a padlizsánt kerekekké, a szeleteket kenjük meg olajjal és helyezzük el őket egy tálcában egy rétegben.
    5. Miután eltelt a fent említett paradicsom sütési idő tegyük a padlizsánt is a sütőben, és süssük őket együtt a paradicsommal további 45 percig.
    6. Főzzük a farfalle tésztát forrásban lévő sós vízben al dente-ig – meg kell maradnia félig főve, mert a sütőbe készül a főzésük.
    7. Aprítsuk fel a zöld fokhagymát, és keverjük össze egy tálban 6 evőkanál olívaolajjal. Adjuk hozzá a jól lecsepegtetett tésztát, és keverjük össze óvatosan.
    8. Vegyük ki a paradicsomot és a padlizsánt a sütőből, és forrósítsuk fel a sütőt 180 fokra.
    9. Helyezzük a tészta és fokhagyma keverék felét a Jéna tál alján.
    10. Szórjuk félit a paradicsomoknak az tálban levő tészta fölé.
    11. Szeleteljük vékonyra a mozarellát, és tegyük félit a szeleteknek a paradicsomok tetejükre majd hozzáadjuk a olajbogyókat, aprított bazsalikomot és némi fekete borst.
    12. Helyezzük a padlizsán szeleteket egy rétegben, majd egy másik rétegben a maradék tésztát, és egy utolsó réteget a maradék paradicsom és mozzarella szeletekkel.
    13. Reszeljük egy pici kemény sajtot a tetejére, és süssük a sütőben 15 percig, amíg a teteje ropogós.
    14. Melegen tálaljuk, reszelt pecorino sajttal.

    [/translate]
    [translate lang=romana]

    Paste la cuptor cu roșii, vinete si mozzarella – Rețeta

    Ingrediente (4-6 persoane)

    • 1 kg roșii mai mici
    • 1-2 lingurițe de zahăr brun
    • 4 linguri ulei de măsline extra-virgin
    • 2 vinete medii
    • 500 g de paste, am folosit farfalle
    • 2-3 bucăți de usturoi verde
    • 100 g măsline Kalamata
    • un pumn de frunze proaspete de busuioc
    • 300g mozzarella
    • 50g Pecorino Romano brânza tare (sau puteți folosi parmezan) proaspăt ras

    Metoda de preparare:

    1. Încălziți cuptorul la 140 C.
    2. Tăiați în 2 jumătăți roșiile la mijlocul lor, ca în imaginea de mai jos.
    3. Așezați roșiile într-un vas de copt de sticla cu tăieturile în sus, presarăți peste un pic de sare, piper şi zahăr şi stropiți cu ulei de măsline. Prăjiți-le în cuptor timp de 75-90 minute.
    4. Feliați vinetele transversal, ungeți feliile cu ulei şi așezați-le într-o altă tavă într-un singur strat.
    5. După timpul de coacere al roșiilor menționat mai sus, adaugați şi vinete în cuptor şi coaceți împreună cu roșiile pentru încă 45 de minute.
    6. Fierbeți pastele FARFALLE în apă clocotită cu sare până când se fac al dente – ar trebui să rămână puțin nefierte deoarece ele mai fierb în cuptor.
    7. Tocați usturoiul verde şi amestecați-l într-un castron cu 6 linguri de ulei de măsline. Adaugați pastele bine scurse şi amestecați-le ușor.
    8. Scoateți roșiile şi vinetele din cuptor şi încălziți cuptorul la 180C.
    9. Adaugați jumătate din amestecul de paste şi usturoi pe fundul unui vas de sticlă de Jena.
    10. Împrăștiați jumătate din roșiile peste pastele din vas.
    11. Feliați subțire mozarella şi Adaugați aproximativ o jumătate din felii deasupra roșiilor apoi adaugați măslinele, busuiocul tocat şi ceva piper negru.
    12. Așezați feliile de vinete într-un strat, apoi un alt strat din pastele rămase şi stratul final cu roșiile şi feliile de mozzarella rămase.
    13. Răzuiți niște cașcaval deasupra şi coaceți timp de aproximativ 15 minute, până când la suprafața devine crocanta.
    14. Serviți cât e încă fierbinte, cu brânză Pecorino rasă.

    [/translate]


  2. Roast Vegetables and Chickpeas Recipe

    March 27, 2012 by Channah

    Ingredients (4persons):

    • 1 eggplant
    • 3 small marrow squash
    • 2 tomatoes
    • 1 red pepper
    • green onions
    • 200 g chickpeas
    • 2 garlic cloves, chopped
    • 1 tablespoon coriander seeds
    • 300 ml tomato juice
    • 100 g cheese (optional)
    • fresh parsley
    • salt, pepper
    • olive oil

     

    Preparation method:

    1. Leave the chickpeas in water overnight.
    2. Into a non-stick pan add 2 tablespoons of oil. After the oil is hot add the chickpeas, salt and pepper and leave until chickpeas turn into a golden color. Add some water, the tomato juice, coriander seeds, garlic cloves, parsley. Cook until chickpeas is cooked.
    3. Meanwhile, cut the zucchini, eggplant, red pepper and tomatoes into medium pieces. Cut in small pieces the white part of the green onions.
    4. Preheat the oven to 180oC/ 350oF.
    5. Coat with oil a thermoresistant tray. Add the vegetables, some oil, salt and pepper (Optional – you can add pieces of ham).
    6. Place in oven for 20 minutes.
    7. Pull out the tray and add the chickpeas with tomato sauce and the green part of onions, chopped.
    8. Place it back in the oven for another 15 minutes.
    9. Optional: when is ready, add slices of cheese on top, and leave in oven for 1 minute.
    10. Serve it as such or near grilled meat.

  3. Pasta with Zucchini and Eggplant Recipe

    February 11, 2012 by Channah

    Ingredients (2 person):

     

    • 100 g durum wheat pasta
    • 1 tablespoon ginger, chopped
    • 2 cloves garlic, chopped
    • 2 tablespoon olive oil
    • 1 zucchini/ marrow squash
    • 1/2 eggplant
    • aromatic plants (basil, oregano, sage, mint), finely minced
    • 300 ml of tomato fresh juice
    • sea salt, pepper
    • 50 g Parmigiano (optional)

     

    Instructions:

     

    1. Clean the vegetables and cut them into medium pieces.
    2. Into a non-stick pan put 2 tablespoons of olive oil, ginger and garlic and fry them for 30 seconds.
    3. Remove from the pan the ginger and the garlic and let only the oil.
    4. Add the vegetables to the pan and cook them for 5 minutes.
    5. After this, add the tomato juice and the sea salt.
    6. Leave until the tomato juice has dropped almost entirely.
    7. Now add the aromatic plants and the pepper. Simmer for another 2 minutes.
    8. Meanwhile boil the pasta in salted water with 1 tablespoon of olive oil, until done then drain. Add it to the pan with the sauce, and mix them together.
    9. Serve it like this if you want a healthy glucides-proteins recipe. If not you can serve with Parmigiano or other hard cheese.

     

    Tips:

     

    When you buy fresh aromatic plants and don’t use them entirely, mince them finely, add salt and you can refrigetare them into a jar, keeping their color and flavor. Mix different aromatic plants for more flavor. But be careful whan you use them to the amount of salt you add during cooking, because they are already salted.