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eggplant

Rollatini

Rollatini

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An Italian appetizer, rollatini di melanzane which, as far as I have studied, was famous especially among the American-Italian emigrant menu. Like most Italian dishes, it is easy to prepare, but it requires a bit of patience and is not one of the dishes that cook in 15 minutes.
The egg-plants are cut lengthwise into slices about 5-6 mm thick, which are baked soft in a pan or oven, wrapped in cheese filling and baked in tomato sauce and covered with cheese or left uncovered. Sometimes meat is also used to fill the rolls, but more often it is cheese.
I found two beautiful eggplants in the store and made eight rolls of them, which I filled with cream cheese, parmesan, and a little cheddar, and covered with mozzarella-like Italian Provola cheese.

Preparation time: 30-45 minutes preparation, 30-40 minutes baking
Level: easy
Quantity: appetizer for four

Ingredients:
Two medium eggplants cut lengthwise into 5-6 mm slices
For cooking olive oil, salt, and pepper
To cover rolls, some slices of mozzarella type cheese
Chopped parsley can be used for servings

Filling:
2 tablespoons cream cheese (Philadelphia, etc.)
50 g grated cheddar
50 g grated parmesan
Black pepper and dried basil for seasoning

Tomato sauce:
1 jar of crushed tomatoes
3 tablespoons olive oil
1 medium onion, chopped
1 garlic clove chopped
Black pepper, salt and dried Italian herbs (oregano, bale, thyme) for seasoning

Preparation:
1. Cut the eggplants lengthwise into 5-6 mm thick slices, lightly grease with oil and cook either in a dry pan or in the oven on both sides until the aubergine slices are semi-soft
2. Mix 2 tablespoons of grated cheese with cheddar and parmesan, add spices
3. Prepare the sauce, heat the oil in a pan, add the onion and garlic, and spices. Fry for about 1 minute, stirring constantly. Add canned tomatoes and cook for another 1 min.
4. Pour half of the sauce into the bottom of the baking tin.
5. Place about 1 teaspoon of the filling on the eggplant slice and carefully turn the roll and place the baking tin in the tomato sauce.
6. Turn all rollers in the same way. I got four rolls of two aubergines.
7. Roll the remaining tomato sauce into rolls, cover with mozzarella slices, cover the baking tin with a lid or foil and cook at 200 degrees for 30-40 minutes until the eggplant is soft and the cheese has melted.
8. Serve warm, shake the chopped parsley when serving. The rolls are also suitable for cold appetizers.
Ready !!

Moussaka

Moussaka

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One of the most classic dishes in Greece, firstly noted in cookbooks of the early 20th century. This food in its variations is common in the Balkans, throughout the Levant, and in the Middle East. I’ll post a Greek version of this food that uses potatoes and zucchini in addition to eggplant. The name moussaka comes from the Arabic language musaqqa’a (مسقعة), which literally means something like fed liquid.

Preparation time: Preparation with baking 2.5h
Level: Medium
Quantity: Serves six to eight

Ingredients:
Vegetables
2 large potatoes peeled and cut into thin slices
1 medium onion, sliced
1 larger eggplant sliced
2 medium zucchini sliced

Meat layer
1 medium onion, chopped
2 larger garlic cloves chopped
0.5 teaspoons of cinnamon
1 tablespoon tomato paste
500 g minced meat (beef or pork)
1 crushed tomato 400ml, canned

Beshamel sauce:
100 g butter
100 g of wheat flour
750 ml of milk
Black pepper, 0.25 tsp nutmeg,
100 g grated Parmesan cheese
3 egg yolks

Preparation:
1. Peel potatoes and slice, peel onion, cut in half and slice into thin slices. Mix potatoes and onion with a couple of spoons of olive oil, thyme, black pepper, and sea salt
2. Pour potatoes and onion into an oven and bake at 200 degrees celsius for 20 minutes.
3. Slice eggplant, mix with olive oil, black pepper, thyme, and sea salt, store slices on potato and onion layer and cook for 20 min at 200 degrees celsius
4. Slice zucchini, mix with olive oil, black pepper, sea salt and thyme, and stock with eggplant. Bake for 20 minutes at 20 degrees.
5. Chop the medium onion and fry in the pan until lightly browned, add the garlic and fry for a few minutes
6. Add cinnamon and fry for 1 min, add tomato paste and 500 g minced meat (beef or pork), season with salt and pepper and fry through.
7. Add 400 ml jar of crushed canned tomatoes, fry until liquid evaporates less, set aside
8. In a pot or large pan, melt butter in low heat for a bechamel sauce or, add flour and stir, add milk gradually, stirring constantly
9. Add milk until a thick, smooth sauce forms. Add the black pepper, nutmeg,  and add 100 g of grated parmesan.
10.  Add 3 egg yolks, mix until smooth
11. Add 1/3 of the bechamel sauce to the minced meat mixture and mix well.
12. Spread the minced meat evenly over the vegetables and cover with a layer of bechamel sauce and sprinkle over 50 g of grated parmesan.
13. Bake in the oven at 200 degrees celsius for 30 minutes or until the food is golden brown
14. Allow at least 1 hour to stand after baking before serving. This food needs to equalize the flavors and texture to unify.
15. Serve with tzatziki or salad
Ready !!!

Eggplant with carlic and parsley

Eggplant with carlic and parsley

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Mark Liechti told me about an excellent appetizer he ate at his home in Tuscany. He describes this food in such a way that I was interested to make it also myself. I can’t say anything about the authenticity of the food, but it was delicious for me, as well as for others who tried it. Try to make it yourself and you will find out how it seems.

Preparation time: Preparation time 20 min. Hold the food overnight or at least 4 hours in the refrigerator.
Level: Easy
Quantity: Serves two

Ingredients:
1 medium eggplant
2-3 medium fresh crushed cloves of garlic
A handful of chopped parsley
Sea salt for seasoning
30-50 ml of high-quality Italian olive oil

Preparation:
1. Cut the eggplant into 4-5 mm thick slices and roast on a charcoal grill or in a dry frying pan until the eggplant turns slightly brown. I had one ugly eggplant for the first time I prepared this antipasto and I peeled it, but this food is originally made from unpeeled eggplant
2. Crush the garlic, chop the parsley
3 Place one layer of the eggplant to the bowl, add a little garlic and parsley, lightly salt, and about a tsp of olive oil.
4 Set accordingly 2-3 layers. Bring the antipasto to the refrigerator and marinade for 4 hours or overnight.
5. Eggplant absorbs a lot of oil. Before eating, sprinkle with fresh olive oil. Eat with Italian bread. I think that this food should be served cold, but there was one person who warms it before eating and it still tastes good.

Ready !!

İmam bayıldı – eggplant with tomatoes and onions

İmam bayıldı – eggplant with tomatoes and onions

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One possible variant of the food originated from the era of the Ottoman Empire. The direct translation of the dish name sounds like Imam’s fainted The fairy-tale accompanying this food says that when Imam came home and finished eting the dinner, he examined a woman what were the ingredients of the food and if hearing that it contained black pepper, cinnamon and olive oil, because of the high price he fainted. Apparently, times have changed a lot and nowadays even the eggplant is not very expensive in the autumn, neither cinnamon and black pepper.
Try to cook this food and surprise your family or friends. Hardly anyone is fainting on it, but anyway it’s quite tasty meal.

Preparation time: preparation time 20 min, cooking time 30-40 min
Level: easy
Serves: four

Ingredients
1 big or several small eggplants (to cover two layers of the cooking pan)
1 400ml can of chopped tomatoes
1 medium onion
2 garlic cloves
0,25 ts cinnamon
3-4 tbs Olive oil
Bunch of parsley to garnish
Black pepper and salt

Preparation
1. Cut the eggplants into 1 cm thick slices and bake in a dry pan on both sides at high heat for a few minutes, put aside
2 Chop finely the garlic and the onion
3. Mix tomato sauce chopped tomatoes, 3-4 tablespoons of olive oil, add chopped onions and garlic, add salt and pepper
4. Place the eggplant slices side by side into a heat-proof, season with salt and cover with tomato sauce
5. Place the second layer on the eggplant, season and add the remaining sauce.
6. Cook at 250 degrees for 30-40 minutes until the eggplant is very soft.

Serve with baked potatoes, rice or bread. This food is also suitable to eat both warm and cold as main or side dish.
Ready!

Baklažaanilasagne

Baklažaanilasagne

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Kuna praegusel aastaajal on poes baklažaanis suhteliselt odavad ja kuna toidud nendest on väga maitsvad, siis tuleks neid võimalikult palju kasutada. Üks kummaline ja ootamatu roog, mille päritolu kohta ei oska midagi öelda. Siin-seal ringlevad reseptid selle roa kohta. Kui sulle maitseb baklažaan ja kui sa ei soovi kasutada pastaplaate, siis baklažaan on pastaplaatidele lahenduseks. Muus osas on see retsept nagu lasagneretsept ikka. Minumeelest tasus katsetamist.

Valmistamisaeg: 30 min ettevalmistus. 1 küpsetamine
Tase: lihtne
Kogus: kuuele kuni kaheksale

Koostisosad
2 suuremat baklažaani lõigatud pikuti pooleks ja siis õhukesteks viiludeks

Täidis
1kg hakkliha (mina kasutasin puhast Rotaksi seahakkliha, aga võib kasutada veise ja seahakkliha segu
1 suur peeneks hakitud sibul
4 keskmist küüslauguküünt peeneks hakitult
1 porrulauk hakitult
2 purustatud tomatite 400ml konservi
1 peotäis siledalehelist peterselli hakitult
Soola, musta pipart, Itaalia ürte (ma kasutasin tavalist Santa Maria pizzamaitseainet), kuivatatud rosmariini

Bešamell kaste juustuga
7 kuhjaga sl jahu (gluteenivaba variandi jaoks kasutasin oma „segu 7“)
800-900ml sojapiima
250g riivitud parmesani
Soola ja musta pipart

Valmistamine
1. Pruunista kergelt hakkliha, lisa juurde sibul, küüslauk, porru, maitseained ja prae kergelt läbi
2. Lisa tomatokonservid ja tomatipasta, segu ei tohi olla päris vedel, aga mitte ka kuiv. Vedelik on vajalik lasagneplaatide pehmeks hautamiseks. Hauta paar minutit ja tõsta kõrvale.
3. Sega jahu väheses sojapiimas pastataoliseks massiks. Lisa sorts piima, sega kiiresti, et ei jääks tükke. Lisa aegajalt veel piima kuni kogu planeeritud piim on lisatud. Lase kergelt keema.
4. Lisa pipar ja natuke soola. Lisa riivitud parmesan, sega kastmesse. Kindlasti sega põhjast, et kaste ei jääks põhja külge. Tõsta kõrvale
5. Kasuta neljakandilist 7-8cm servaga vormi.
6. Tõsta vormi põhja natuke täidist ja aja õhukese kihina laiali
7. Kata täidis baklažaaniviiludega kihiga, tõsta baklažaaniviiludele 7-8 spl kastet, aja ühtlaselt laiali, tõsta peale paar spl bešamell kastet (ei pea olema ühtlaselt), kata baklažaaniviiludega.
8. Korda protseduuri kuni baklažaaniviilude kihte on neli. Viimane kiht kata kergekt täidisega ja umbes 1cm paksuselt bešamellkastmega. Vorm saab täis.
9. Küpseta 180 kraadi juures praeahjus 45 minutit. Selle ajaga muutub lasagne pealmine kiht kenasti pruuniks ja baklažaan küpseb kenasti läbi küpsevad pehmeks.
10. See lasagne eritab päris palju vedelikku. Pele esimes portsioni tõstmist võib lusikaga vedelik eemaldada. Seda ei maksa minema visata. Järgmiseks päevaks on lsagne „tahenenud“ ja vedelik kulub kastmeks ära. See lasagne läheb ajaga paremaks ja maitseb teisel päeval palju paremini.
11. Valmis!!

Ratatouille

Ratatouille

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Lõuna prantsusmaa klassikaline töögiviljahautis, mille kohustuslikud osad on baklazaan, suvikõrvits, tomat, paprika, sibul, küüslauk ning värsked ürdid nagu basiilik, tüümian, petersell. Maitsestatud musta pipra ja soolaga, küpsetatud rohkes ja heas oliiviülis on see taimetoit heaks kõrvalroaks mistahes põhiroa juurde või söömiseks iseseisva kerge roana. Seda hautist võib valmistada rohkem, seistes muutub see üha paremaks.

Valmistamisaeg: 30 min ettevalmistus. 1 tund küpsetamine
Tase: lihtne
Kogus: kuuele kuni kaheksale

Koostisosad
2 keskmist baklazaani
2 keskmist suvikõrvitsat
1 keskmine mugulsibul
2 küüslauguküünt
2 suuremat hästi küpset tomatit
400ml purk purustatud tomateid
Peotüis basiilikut ja tüümiani ning peterselli
Soola, pipart
100ml Külmpressitud

Valmistamine
1. Lõika baklazaan, suvikõrvits ja tomat õhukesteks viiludeks. Lõika paprika sektoriteks ja sektorid viiludeks.
2. Lõika sibul õhukesteks viiludeks, purusta küüslauk
3. Prae sibul ja küüslauk kergelt pannil üle.
4. Sega purustatud tomatid ürtidega, jäta osa ürte aedvilja viilude vahele panekuks
4. Vala pool purustatud tomatitest ahjuvormi põhja, maitsesta soola ja pipraga
5. Pane kokku üks viil baklazaani, viil või paar suvikürvitsat, viil tomatit ja viil paprikat, aseta vormi servale poolpüsti. Korda seda protseduuri seni kui kogu vorm on tääidetud aedviljaga.
6. Vala aedvili üle oliiviõliga, jäta paar supilusikatäit õli alles hiljem pintseldamiseks
7. Küpseta 250 kraadi juures umbes tunni. Pintselda aedvilja pinda umbes kolmel korral oliiviõliga. Mõnikord kaetakse ahjuvorm fooliumi või küpsetuspaberiga, aga lahtisena aedvili kergelt pruunistub ja pintseldatud õli ei lase sellel ära kuivada.
8. Lõika peale värsket peterselli ja basiilikut. Serveeri pearoa juurde või söö pearoana.
Valmis!!

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