Baked Eggplants with Filling Rice and Herbs

BAKED  EGGPLANTS  WITH  FILLING RICE  AND  HERBS

Ingredients for Filling:

1 kg aubergines small size

3/4 cup rice pilaf

2 slices of cottage bread soaked in milk and squeezed out the excess milk

3 cloves garlic finely chopped

1/2 cup parsley finely chopped

1/3 cup mint finely chopped

120 gr grated pecorino or parmesan or kefalotyri

1 -2 tomatoes  sliced

1 cup olive oil

2 tbsp breadcrumbs

Salt, Pepper

Ingredients for tomato sauce:

4 ripe tomatoes

2 tbsp tomato paste

4 cloves garlic finely chopped

5 tbsp olive oil

Fresh basil leaves or oregano

Salt, Pepper

Directions:

1. Wash and wipe well the eggplants,  make an incision along the eggplant in the middle and grease with olive oil.

2. Preheat the oven to 190°C. Put the eggplants into the greased baking dish and bake them until they are soft enough.

3. Heat the olive oil in a saucepan and add the tomatoes with their juice, tomato paste, half garlic, salt, pepper. Boil the sauce for 10′-12′ in medium heat until it thickens slightly. Then add the remaining garlic and basil or oregano and immediately remove it from the heat.

4. Boil rice with water adding 2 tbsp olive oil and salt, until it softens but keeps a little hard.

5. Then transfer the rice to a large bowl.

7. Preheat oven to 200°C.

8. Pour the sauce into the baking tray.

9. Cut the aubergines in the middle to the point where they were cut (if they are small enough, leave them whole).

10. Remove enough flesh from each eggplant with a teaspoon, leaving a good cavity for filling. Season with salt.

11. Chop the flesh from the eggplant and mix it with the rice.

12. Add the soaked bread in pieces, 2/3 of the cheese, finely chopped garlic, herbs, some salt and pepper. Stir well.

13. Fill the eggplants with the mixture.

14. Place them in the baking tray with the sauce. Top up with a slice of tomato.

15. Finally, sprinkle with the cheese and breadcrumbs.

16. Cover with aluminum foil and bake for 25 ‘. Then remove aluminum foil and cook for 5 ‘more.

Serve the eggplants warm.

Bon Appetit!

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Baked Eggplants with Mushrooms

BAKED  EGGPLANTS  WITH  MUSHROOMS

Ingredients:

4 medium aubergines

2 onions

2 cloves of garlic

3 cups of mushrooms cut into thin slices

½ teaspoon of sweet paprika

½ teaspoon of cumin

1 tomato cut into cubes

½ bunch of chopped parsley

1 cup of grated yellow cheese

Sunflower oil

Olive oil

Salt, pepper

Directions:

1. Cut the aubergines in the middle along the lengthwise and remove the flesh carefully without cutting the peel. Season the aubergines with salt and pepper, fry with sunflower oil and let them drain off on a kitchen towel.

2. Chop the onions and the flesh from the eggplants, crush the garlic and saute with 2-3 tablespoons of olive oil. Add mushrooms, season with salt and leave the mixture to fry for about 3-4 minutes on high heat.

3. Add tomato, parsley and cheese to the sautéed mushrooms and mix.
Sprinkle eggplants with paprika and cumin, and fill them with the mixture.

4. Bake eggplants at 200°C for about 15 minutes.

Serve baked eggplants warm or at room temperature.

Bon Appetit!

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Baked Chicken Fillet with Potatoes

BAKED  CHICKEN  FILLET   WITH  POTATOES 

Ingredients:

2 chicken fillet cut into strips

500 g of cornflakes without suger

1 cup of flour

Olive oil

3 eggs

1 kg of potatoes cut into long strips

Salt, pepper, paprika

Directions:

1. Wash potatoes very well with a brush, don’t peel, cut into large strips.
Place the potatoes in a pan, season with salt, pepper and paprika and pour olive oil, bake in a preheated oven for 30 minutes at 180°C.

2. Put the cornflakes, a little salt, pepper, some olive oil in a mixer beat them well until they become powder .

3. Put in a bowl the mixture, in another bowl put the eggs whipped well and in a third bowl put the flour.

4. Drop the chicken strips first into the flour, then into the egg and finally into the mixture, place them in a baking sheet. Don’t pour oil!

5. Bake for 35 minutes at 220°C.

Bon Appetit!

 

baked chicken filleto with potatoes

Turkey Fillet Marinated

TURKEY  FILLET  MARINATED 

Ingredients:

1 fillet of turkey (about 1kg)

1/2 cup olive oil

For marinade:

½ cup Balsamic vinegar

4 carrots cut round slices

2 onions sliced

2 cloves of garlic finely chopped

2 peppers cut into small slices

Salt, pepper

Mustard

Honey

1 cup olive oil.

Directions:

Mix the ingredients of the marinade.

Season the fillet with salt and pepper slightly, spread with honey and mustard, put in the marinade and leave it in the refrigerator for all night.
Mix it at regular intervals.

Heat well ½ cup of olive oil in the saucepan. Put the fillet into the pot and fry it from both side, then add the marinade.

Add water and let to boil just in the beginning on the strong heat and then slowly-slowly lower the temperature.

Season with salt and pepper to taste and let it cook for about two hours at moderate temperature. If it is nessesary add hot water ( remember — water must be always hot, do not stop boiling)

In the end you will have a delicious turkey fillet with a delicious sauce. The sauce you can serve as it is or you can dissolve the ingredients with the multi. The turkey can be sliced (cut very nicely with a sharp knife) and serve with mashed potatoes, noodles or pilaf.

Bon Appetit!

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Vegetable Soufflé

VEGETABLE  SOUFFLE

Ingredients:

3 eggplant

3 zucchini

3 carrots

5 potatoes

2 red bell peppers

3 tomatoes, finely chopped

1/2 bunch of parsley, finely chopped

1/2 bunch of dill,  finely chopped

Salt, pepper, paprika

Olive oil

For béchamel sauce:

2 cups of milk

6 tbsp flour

4 tbsp margarine

1 cup of yogurt

3 eggs

Salt, pepper

Directions:

Wash vegetables and peel potatoes. Cut the potatoes into round slices, red bell pepper, zucchini, eggplant and carrot into long slices. Season the vegetables with salt and pepper, pour a little olive oil. Bake the vegetables in the oven for 30 minutes at 180°C until they become soft. After that, put the vegetables on a baking sheet in the following order in layers : potatoes, aubergines, tomatoes, dill, carrots, tomatoes, peppers, parsley, zucchini. Season with salt, pepper, paprika to taste and pour with olive oil.

Melt margarine in a saucepan, add flour, mix well. Then remove the pan from the heat and add milk very slowly stirring constantly. Add  3 beaten eggs, yogurt, salt, pepper and stir well.

Spread the béchamel over the entire surface of the vegetables and bake the souffle in the oven for 35 minutes at 180°C until golden brown.

Bon Appetit!

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