visit this page https://citadelofporn.com visit this pagewww.bestporn4you.com una putita masturbandose con dildo. sexshmex.com

eggplant

Seven vegetable tagine

Seven vegetable tagine

, , , , , , , , , , , , , 0

One of the most classic casseroles in Morocco. This dish can be considered as a variant of a one-pot meal. Pure Moroccan flavors and stewed vegetables. Some people make this dish with meat and chicken as well, I made it only as a vegetable version and served it with large-grain pearl couscous.

Preparation time: 1.5 hours
Level: Medium
Serves: two or four

Ingredients:
3-4 sliced garlic cloves
1 large onion, coarsely chopped
300 g cherry tomatoes, cut in half
3-4 medium potatoes cut into sectors
One smaller turnip cut into pieces
Half a smaller head of cabbage, the root part removed and cut into sectors
5-6 smaller carrots
About 400 g of pumpkin with skin cut into pieces
One smaller eggplant cut into large pieces
Two small zucchini, cut into long pieces
2 bell peppers, chopped
Half a can of chickpeas
2-3 tbsp olive oil for frying
3 cm ginger cut into the small peaces
1 teaspoon ground coriander seeds
1 teaspoon ground or whole fennel
1 teaspoon of turmeric
Sea salt for seasoning
1 tablespoon of tomato paste
350 ml vegetable broth
About 200 g of couscous

Preparation:

  1. Cut the garlic into slices chop the onion and brown in olive oil in a stew pot.
  2. Grind coriander seeds and, if desired, cumin seeds (you can leave whole), ginger and turmeric into a spice mixture and pour into the pan.
  3. Stir and brown for a few minutes.
  4. Cut the tomatoes in half and pour into the pan, add the tomato paste and fry for a few minutes.
  5. Cut hard vegetables, potatoes, turnips, carrots, pumpkin, and cabbage into pieces.
  6. Pour the vegetable broth into the food and add hard vegetables. Spoon the sauce over the vegetables, cover the pot with a lid, and simmer for about 20 minutes.
  7. From time to time, pour the sauce over the vegetables.
  8. Cut soft vegetables, eggplant, zucchini, and bell peppers.
  9. Add soft vegetables to the food and also add canned chickpeas.
  10. Simmer under the lid for another 20 minutes, basting the vegetables with sauce occasionally. If the liquid tends to evaporate too much, add a little water.
  11. Cook the cous cous. Boil water with couscous, and add a little salt. When it has boiled, remove the cooking pot from the heat and cover with a lid. Let the couscous soak for about 20 minutes, during which time the water will be absorbed and the couscous will be ready.
  12. When serving, put a pile of kcous cous at the bottom of the serving dish and cover it nicely with vegetables. Put the sauce on top. Serve immediately, but this dish is also delicious the next day.
    Ready!!
Giambotta

Giambotta

, , , , , , , 0

This is a vegetable stew from the southern regions of Italy, popular south of Naples. The preparation of this stew varies slightly across different regions, but it typically includes key summer garden vegetables such as zucchini, eggplant, carrots, tomatoes, potatoes, onions, garlic, etc. This dish is somewhat similar to minestrone soup and is likely a less-brothy stew version of the classic soup. It’s worth making a larger batch of giambotta and letting it sit for a while to be eaten the next day as it gets better with time. The vegetables can be cut exactly as preferred by the eater or the cook.

Preparation time: 1.5 hours
Difficulty level: Easy
Servings: Four to six

Ingredients:
Two medium zucchinis, cut into pieces
Two medium eggplants, cut into pieces
A large handful of young carrots, sliced into rounds
Two celery stalks, sliced thinly
One large onion, chopped
5-6 medium garlic cloves, coarsely crushed
A large handful of green beans
2-3 medium potatoes, cut into pieces
Two medium bell peppers, cut into pieces
A large handful of cherry tomatoes, halved
One 400 ml can of chopped tomatoes
2 tablespoons of tomato paste
A large handful of coarsely chopped basil
A large handful of coarsely chopped parsley
Additionally, a bit of other Italian herbs, such as oregano, thyme, rosemary, chopped or dried
Sea salt and about 0.25 teaspoons of freshly ground black pepper for seasoning
3-4 tablespoons of olive oil for browning
Fresh herbs for garnish
A handful of grated or crushed Parmesan cheese to sprinkle on the dish

Preparation:

  1. Cut the zucchini, eggplant, celery, bell peppers, carrots, and potatoes.
  2. Chop the onion, crush the garlic, pour olive oil into a heavy-bottomed pot, and lightly sauté the onion and garlic for a couple of minutes.
  3. Chop the basil and parsley, cut the cherry tomatoes in half.
  4. Add the vegetables, green beans, basil, parsley, and cherry tomatoes to the onion and garlic.
  5. Add the tomato paste, canned tomatoes, and Italian herbs, and season generously with black pepper and sea salt. The dish will likely need to be seasoned several times for salt.
  6. Stir and bring the dish to a boil, cover with a lid, and simmer on low heat for about 45 minutes.
  7. When the potatoes and carrots are soft, the stew is ready. Season the dish if necessary and let it rest for about twenty minutes to allow the flavors to blend.
  8. When serving, sprinkle the dish with grated Parmesan cheese and garnish with fresh herbs. The dish pairs well with pasta, meat, fish, or polenta, or it can be enjoyed on its own without any additional sides.
    Ready!!
Pasta della Norma – Sicilian Eggplant Pasta

Pasta della Norma – Sicilian Eggplant Pasta

, , , , 0

A well-known pasta dish from Sicily. The food is named after Bellini’s opera “Norma”. According to Wikipedia, this food won a tourism award in Italy in 2018 and was named Food of the Year. Since it consists of so many flavors that I like, I can’t argue with it. Made with care, this dish is very tasty.
When it comes to pasta, it is very important to carefully prepare the sauce so that the flavors can blend evenly. The only tricky part about this pasta is that the eggplant needs to be properly cooked first, either in the oven or in a pan, and then added to the sauce.
Food that is worth the effort.

Preparation time: 45 minutes including cooking the eggplant
Level: Easy
Serves: two

Ingredients:
100 g of spaghetti
1 medium eggplant cut into cubes of about 2 cm
500 ml tomato passata
A handful of chopped parsley
A handful of chopped basil
Salt and black pepper to taste
5 medium garlic cloves finely chopped
50g Grated ricotta salata cheese or parmesan
2 tablespoons of olive oil for frying and a few tablespoons of olive oil for cooking eggplants

Preparation:

  1. Heat the oven to 200 degrees C. Cut the eggplant into 2 cm pieces, place on a baking sheet covered with baking paper, sprinkle with olive oil, and bake for about 25-30 minutes until the eggplant is slightly dry but cooked through. Stir the eggplant cubes from side to side with a spoon so that they cook evenly.
  2. While the eggplant is cooking, chop the garlic, heat the olive oil in a pan over medium heat, and fry the garlic for about 1 minute.
  3. Add the tomato paste to the garlic and let the sauce simmer. Season with black pepper and sea salt, chop parsley and basil, and add to the sauce. Allow to simmer over low heat.
  4. Cook the pasta in plenty of salted water according to the manufacturer’s instructions. Let the water boil, be sure to add salt, and cook the pasta until semi-soft.
  5. At the same time, add the cooked eggplant cubes to the sauce and mix gently.
  6. When the pasta is ready, put the spaghetti from the boiling water directly into the pasta sauce, and mix. If the pasta is dry, add the spaghetti cooking water.
  7. Grate the ricotta salata or parmesan and shake it on the plate with extra black pepper when serving.
  8. Serve with a sprig of basil.
    Ready!!
Eggplant stuffed with minced meat – Karnıyarık

Eggplant stuffed with minced meat – Karnıyarık

, , , , , , 0

Wonderfully tasty and simple food from the diverse cuisine of Turkey. I tried this food at a dinner in Istanbul. I think I was able to reproduce the flavors that made this dish so special in my homemade version. It is an eggplant stuffed with minced meat seasoned and cooked in tomato sauce and baked in the oven, which is eaten either as a side dish or as a main dish.

Preparation time: 1 hour 30 minutes to 2 hours
Level: Easy
Serves: for two

Ingredients:
2 medium eggplants
300 g of high-quality ground beef
400 g can of crushed tomatoes
1 medium onion finely chopped
4 medium cloves of garlic, finely chopped
A handful of parsley leaves, finely chopped
1 teaspoon finely ground dried mint or a bunch of fresh
0.5 tsp of ground cumin
0.5 tsp ground sweet paprika
0.5 tsp ground black pepper
Sea salt for seasoning minced meat and eggplant
A handful of cherry tomatoes
Half a fresh bell pepper, sliced
1 tablespoon balsamic vinegar
2 tbsp olive oil for frying

Preparation:

  1. Heat the oven to 200 degrees C. Place the aubergines in a roasting pan and bake for 1 hour until the aubergines are soft.
  2. While the aubergines are cooking, chop the onion, garlic, and parsley and brown them in olive oil with the minced meat for about 15 minutes.
  3. When the minced meat is browned, add half the amount of crushed tomatoes, season with cumin, pepper, balsamic vinegar, and paprika, mix, and simmer for a few minutes. Season with sea salt.
  4. When the eggplant is soft, cut its upper half lengthwise with a sharp knife. Do not cut the eggplant completely in half.
  5. Press the opening larger, season it with salt, and fill it with the minced meat mixture. Pour the other half of the can of crushed tomatoes around the eggplants. Place strips of paprika and cherry tomatoes on the surface of the minced meat. Sprinkle the remaining cherry tomatoes on top of the crushed tomatoes.
  6. Bake for 30 to 60 minutes at 200 degrees C until the eggplant is quite soft and the minced meat is very lightly browned. Do not over-brown the minced meat, it will become dry.
  7. When serving, sprinkle over good-quality olive oil on the food.
    Serve immediately, but this food is also very tasty when cooled.
    Ready!!
Nasu Dengaku, grilled eggplant with miso coating

Nasu Dengaku, grilled eggplant with miso coating

, , , , 0

An easy-to-make Japanese cuisine recipe. The flavors match perfectly. Eggplant roasted in the oven, in a delicious miso glaze. Food that is worth preparing at home.

Preparation time: 20-30 min
Level: Easy
Quantity: for two

Ingredients:
Two smaller, thinner eggplants
50-100 ml of sunflower oil or rapeseed oil
About 75g of red miso paste or a mixture of red and white miso paste
2 tablespoons of mirin
2 tbsp brown sugar
sesame seeds for garnish

Preparation:

  1. Cut the eggplants in half lengthwise.
  2. Use a knife cut to the eggplant fruit flesh deep square incisions. Do not cut through the peel
  3. Heat the oil in a pan and fry the eggplant skin side down for 2-3 minutes, then turn it around in the pan and fry the other side as well until it is golden brown
  4. Mix the miso paste, mirin, and sugar
  5. Put the eggplant slices on a baking sheet lined with baking paper and spread generously with miso sauce.
  6. Grill in the oven at 200 degrees for 5-7 minutes until the miso paste starts to bubble
  7. Take the food out of the oven and sprinkle with sesame seeds.
    Serve with Japanese vegetables or shrimp, or eat as it is
    Ready!!
Tomato stuffed eggplants

Tomato stuffed eggplants

, , , , , , , 0

Food inspired by Persian cuisine. For seasoning, cumin, cinnamon, and black pepper are used. The food can be served both hot and cold, as an appetizer or main course.

Preparation time: 60 min
Level: easy
Serves: two to four

Ingredients:
4 smaller eggplants
1 large onion
olive oil
2 teaspoons ground cumin
4-5 large cloves of garlic, chopped
1 teaspoon paprika powder
1/4 teaspoon ground cinnamon
250 g cherry tomatoes cut in half
Canned tomatoes of 400 g
2 teaspoons sugar
2 teaspoons dry or fresh oregano
a handful of chopped fresh parsley leaves
salt and black pepper for seasoning

Preparation:
1. Half the aubergines and slice the flesh diagonally with a knife, making sure that the skin is not cut. This is necessary to allow oil and heat to enter inside of the eggplant
2. Put the aubergines in an oven pan, grease with olive oil, and cook at 190 degrees C until the flesh is tender about 30 minutes
3. At the same time chop the onion and garlic, fry lightly in a pan, add halved cherry tomatoes, canned tomatoes, and spices. Season with salt and black pepper. Simmer the mixture in a pan for about 20 minutes.
4. If the aubergine is soft, remove the pan from the oven, using the fork make the small cavity to the aubergine flesh for filling.
5. Fill the eggplants generously with the tomato filling and cook for another 20 minutes.
6. After removing from the oven, spray over with quality olive oil. The principle is that the more olive oil, the better.

Allow to cool and shake over the chopped parsley leaves when serving. This meal is also suitable to eat warm.
Ready !!

Eggplant with tomato, basil and mozzarella

Eggplant with tomato, basil and mozzarella

, , , 0

It seems to me that this food was prepared in Estonian homes already decades ago. I don’t think anyone will be surprised to see this recipe, but I will post it to remind everyone again that such food also exists in our memories and recipe books. Also, this food is surprisingly similar to the popular food that is served at Café Crepp and is one of my favorites, except that I do not use salad to serve – the food is great without it.

Preparation time: 20 min preparation, 15-20 min baking
Level: average
Serves: for two

Ingredients:
6 about 1 cm thick slices of eggplant. Use a larger eggplant.
6 slice tomatoes
A small handful of chopped basil
125 g of buffalo mozzarella
Salt and black pepper
For slicing olive oil and sprinkling on food
Some basil tops for garnish

Preparation:
1. Cut 6 slices of eggplant, heat a little oil in a pan over medium heat, and fry the eggplants lightly on each side for about 5-10 minutes. Use a pan that can be placed in the oven or, after frying the eggplants, place them in the baking tin
2. Cut the tomato slices. Season the eggplants with salt and pepper, place the tomato slice on top of the eggplant slices.
3. Chop the basil and cover the tomato slices with the basil
4. Cut the mozzarella ball into slices and place on top of the basil layer. Season lightly with salt and pepper
5. Place the pan or oven dish with the food in the oven mode and grill for 15-20 minutes until the mozzarella begins to melt.
6. Add the basil tops for serving, if desired you can drizzle over more olive oil
Done !!!

Philipino eggplant omelet (Tortang talong)

Philipino eggplant omelet (Tortang talong)

, , , , , , , 0

I am posting here two versions of one dish from Philippine national cuisine. The name of the dish is Tortang talong and its variation is Rellenong talong. Tortang talon means eggplant omelet in translation and rellenong talong means stuffed eggplant omelet. This food is very common in the Philippines, both as home food and also as street food.
I like eggplants in any form and I have tried to find different ways to cook these vegetables. I have made Philippine eggplant omelet many times and it always tastes good. The stuffed version of this dish is much more difficult to prepare because the eggplant tends to be soft and a little difficult to handle. But even if it doesn’t turn out perfect in form, the taste is still great.
It can be prepared in a simplified way by boiling the eggplant for about half an hour until it is soft and sinks into the loess. In a classic way, it can be prepared on charcoal grills or in the oven. In the latter cases, the eggplant retains its warmth or the smell of the grill, which makes the food even better, but I have done it by cooking the eggplant, and this is how the food is delicious.

Preparation time: 30 min baking and preparation of eggplant, 10 min preparation of omelet
Level: average
Quantity: for two

Ingredients:
Tortang talong
2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying

Rellenong talong

2 medium eggplant
2 eggs
Black pepper and salt for seasoning
Herbal decoration
3-4 tablespoons olive oil for frying
100 g of minced beef
A handful of cherry tomatoes or half a 400 ml canned tomatoes
1 small onion

Preparation:
1. Boil the aubergines in hot water or bake on charcoal or oven until the aubergines are soft and the peel comes off lightly
2. Peel the eggplant. For easier handling, if you plan to make a stuffed eggplant omelet, peel on one side only. The cream on the other side holds the eggplant together better.
3. Beat the eggs and season with warm and pepper
4. For stuffed eggplant omelet, chop onions and tomatoes, fry minced meat and onions and tomatoes for about 5 min
5. Press the eggplant flat with a fork, but make sure that you do not break the flesh and that it remains in the piece.
6. Place the eggplant in the egg mixture and then in a hot pan. When making the stuffed eggplant, place the side with peel of the eggplant below on the pan and cover the top with the minced meat, onion, tomato mixture, cover the pan and let the egg clot.
7. To make a regular eggplant omelet, fry the eggplant dipped in the egg on both sides over medium heat until the egg turns golden brown. If necessary, add additional omelet mixture with a spoon.
8. It is difficult to turn around a stuffed version. I did it by sliding the omelet onto a plate, placing it on the plate pan, and turning the plate upside down with a sharp motion so that the omelet fell back into the pan. Fry the omelet until golden brown.
9. In the case of a regular eggplant omelet, handling is easy and the eggplant can be turned over very easily with a pan spatula or fingers grasping the eggplant stalk, which I always attach
10. When the omelets are ready, place them on a plate, garnish with herbs
Ready!!

Eggplant Parmigiana (Parmigiana di melanzane)

Eggplant Parmigiana (Parmigiana di melanzane)

, , , , , , , 0

According to Clifford Wright, a chef and food analyst who writes about Mediterranean recipes, this classic Italian dish dates back to the 14th century when a recipe was first mentioned in the cookbook, where Parmesan cheese was combined with eggplant. In 1786, in the book Il Cuoco Galante, the chef of Naples, Vincenzo Corrado, wrote about the baking of the eggplant “al parmigiano”, where the flavored eggplant was baked in butter and covered with grated parmesan. In 1837, Ippolito Cavalcanti published a recipe in his cookbook, according to which this food can still be prepared today.
I heard about this food, of course from Mark Liechti, who likes the eggplant and who describes this meal in such a way that it aroused my interest to trie it. Maybe I made dozens of mistakes when preparing this food, but that’s how my Parmigiana recipe came about.
Eggplant is a fruit that is relatively juicy. Somehow the juiciness should be “stuck” in the eggplant slices. To do this, either it is possible to fry the eggplant slices in oil, bread them, use an egg, etc. I wanted to make food that wasn’t so oily, and I baked eggplant slices on a high-heat baking sheet before putting them in the food.
The result was a Mediterranean-flavored food that is a bit like lasagne but lacks the meat and pasta, and which I would certainly do again in the future. If desired, you can use zucchini instead of eggplant to prepare this food.

Preparation time: 45 min
Level: easy
Quantity: for four to six

Ingredients:
Three medium-sized eggplants sliced into 0.5 cm slices
800 g of canned crushed tomatoes
200 g grated Parmesan cheese
150 g mozzarella cheese
1 larger onion, chopped
1 large crushed garlic clove
Salt, oregano and black pepper for seasoning
About 10 ml of wine vinegar
A handful of fresh basil (optional), also suitable dried herb
A few tablespoons of olive oil

Preparation:
1. Slice the eggplants, lightly grease with olive oil, place in a baking pan covered with parchment paper, and cook at maximum heat for about 10-15 minutes until the eggplant slices are slightly dry.
2. At the same time prepare the sauce. Chop the onion, crush and coarsely chop the garlic. Slightly fry onions and garlic over medium heat. Add oregano, salt, and pepper.
3. Add the crushed tomatoes and simmer for about 10 minutes. At the end of the, add the chopped basil and about 10 ml of wine vinegar.
4. Coarsely grate the parmesan. Cover the bottom of a baking mold with a few tablespoons of tomato sauce and cover with a layer of baked eggplant slices. Cover the eggplant layer with a few tablespoons of tomato sauce (it doesn’t have to be evenly covered), shake over 1/3 of the parmesan cheese, and with the mozzarella pieces (half the amount)
5. Repeat with another layer. Do not lay the mozzarella on the last layer, cover it with tomato sauce and parmesan. Bake at 190 degrees C for 30 minutes.
Serve warm, but the food is good also is cold.
Ready !!

Roasted eggplant with two cheeses

Roasted eggplant with two cheeses

, , , , , , 0

It’s probably a tradition that around Midsummer Day when we grill some meat, my son’s friend Mark talks about some Italian dishes he likes. This time he talked about the oven dish with eggplant and parmesan, which I didn’t make this time, but the idea moved and the result was such an Italian-flavored dish.
Currently, there are very good quality eggplants available in supermarkets, and since I like the taste of eggplant, I often prepare food using this vegetable.
In this dish, I used mozzarella to give the food a delicious cheesiness and covered with the parmesan, which crisps nicely in the oven. This food is easy to prepare and does not take very long.

Preparation time: 45 min to 1 hour including preparation
Level: easy
Quantity: server for two to four

Ingredients:
One eggplant sliced
One larger tomato
200 g of mozzarella
200 g of parmesan
Salt and freshly ground black pepper for seasoning
A small handful of basil leaves, thyme, oregano or any other herb can be found at home
Olive oil for sprinkling on food and serving lemon juice. Fresh parsley for garnish.

Preparation:
1. Cut the eggplant into 4-5 mm thick slices and roast in a dry frying pan until the eggplant is slightly browned.
2. Slice the tomato into thin slices
3. Slice the mozzarella and grate the parmesan
3. Chop basil leaves and other herbs
4. Cover the oven pan with baking paper, store the eggplant slices on paper
5. Sprinkle with olive oil, place a slice of mozzarella, herbs on a slice of eggplant, cover with a slice of tomato, season with salt and pepper and sprinkle well with parmesan
6. Bake in the oven at 220 degrees in the upper third of the oven for about 20 minutes or until the parmesan is nicely crispy
7. For serving, sprinkle with olive oil and lemon juice
Ready !!

Load More

only ragazze
sessohub.net

porno shy teen gets her mouth fucked like a cunt.
www.xxx-in.pro
free sex