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Eggplant salad with baked peppers

Eggplant salad with baked peppers

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I thawed a bag from the freezer yesterday, based on the fact that it is full of baked peppers: d :))).

  • 3 ripe eggplants
  • 2ardei copti
  • 2 cloves of garlic
  • salt
  • pepper
  • oil approx. 300gr

Servings: -

Preparation time: less than 15 minutes

RECIPE PREPARATION Eggplant salad with baked peppers:

on a wooden bottom, finely chop the ripe eggplants (I also use a wooden knife, the stainless steel blackens them)

In a bowl, mix the eggplant with oil just like mayonnaise, little by little

then add the crushed garlic, finely chopped peppers and salt to taste

it turned out wonderful

the children really liked it

What is ajvar and what does it contain?

Ajvar (pronounced "Aivar", with emphasis on the first syllable) is a traditional Balkan dish. Resembles Mashed vegetables but it is not. It is present in kitchens in Serbia, Croatia, Macedonia, Bosnia and Herzegovina but also in Bulgaria. There is no original ajvar recipe and each household prepares it according to family traditions. The main ingredient of red ajvar is roasted pepper on the grill or on the stove. The simplest variant of ajvar is composed exclusively of baked red peppers, hot peppers, salt and oil. Additions of ripe eggplant, vinegar, sugar, garlic or tomatoes are accepted. You realize that each element added completely changes the final taste and aroma of the preparation, but it is not wrong to test these combinations as well. You can read more here.

I recently received a jar of Macedonian ajvar from "his mother" for tasting and I was very pleasantly surprised by the intense aromas of smoke, the creaminess of the dish and the very balanced taste (slightly spicy). I read the label carefully and decided to reproduce the recipe at home.

The recipe was given in percentages: from 100% final preparation (not raw vegetables!) 80% were baked peppers, 10% ripe eggplant, 8% oil and 2% salt. It had no vinegar, tomatoes or sugar. I studied several recipes for Macedonian ajvar and saw that the ratio of baked pepper / eggplant varies & # 8211 some recipes had more than 15-20% eggplant. They give creaminess to the final preparation. Remember that raw peppers and raw eggplants fall by half (or even more) after baking, cleaning and draining! I will give you both quantities because you can prepare ajvar and winter from baked peppers and frozen eggplants.

Hot peppers are optional because the ajvar can be sweet, medium spicy or very spicy. The degree of speed is adjusted according to everyone's taste. The typical peppers for ajvar are from the sharp red ones (kapia type) but it is not wrong if you also use sweet and meaty donuts.

If a little garlic is added to this baked pepper paste with eggplant then we are talking about pindjur & # 8211 a typical Bulgarian, Serbian or Macedonian dish. If we use only baked peppers, tomatoes and garlic we get lutenite or ljutenica & # 8211 another great Balkan dish (recipe here).

From the quantities below it results approx. 1 kg of ajvar but you can multiply the ingredients at any time. The salt seems a lot (although I did not put 2%, ie 20 g but only 15 g) but it is necessary for preservation. Ajvar is usually well salted and consumed in small quantities, not like zacusca. I leave you at the end with several ideas for using this pepper paste.

Eggplant salad with yogurt and garlic Turkish dietary recipe

There are many recipes for eggplant salads and most contain quite a lot of oil or even mayonnaise (yolks). In this case it is an eggplant salad with yogurt and very little olive oil. A light and refreshing summer salad.

I ate this wonderful eggplant salad with yogurt and garlic right in Turkey, in Istanbul. The Turks are famous for the wide range of meals (snacks) offered everywhere, in restaurants or bistros. Yoğurtlu patlıcan salatası this salad is called in turkish. Patlican are eggplant (pronounced "patlidjan") and hence the Romanian word pătlăgea (eggplant or red aubergine). I also found this recipe with pleasure at a Turkish restaurant in Dresden, owned by a Turkish family (it's just to the right of everything, under parsley leaves).

I told you here in detail with what goodies we were treated there and how we reconstituted at home the recipe of a fabulous pot of vegetables with meat and cheese, au gratin in the oven.

Well, I took my heart in my teeth and asked for the eggplant salad recipe with yogurt and garlic. I found out that it is prepared very easily and quickly: baked eggplants (peeled and chopped) mixed with yogurt, a little olive oil and garlic. I was interested in the proportions & # 8230 how much yogurt is put in how many eggplants? I found out that it's the eggplant ratio: yogurt is 4: 1. That is, for 500 g of eggplant (baked and peeled) we need approx. 125 g yogurt. Yogurt should be fatty and creamy (preferably Greek yoghurt with 10% fat) so as not to result in a watery eggplant salad. Put olive oil in moderation: 1 tablespoon (about 20 ml). With garlic, the thing is more permissive: it is put to taste. We must not, however, exaggerate with him.

The combination of eggplant with garlic goes extraordinarily well with baked peppers. I advise you to prepare 1-2 baked peppers (kapia or bell peppers) to serve this way. Eggplant salad with yogurt and garlic is served with slices of bread or traditional sticks. This is what the Turkish restaurant in Dresden looked like: swollen like a pillow!

From the quantities below it results approx. 8 servings of eggplant salad with yogurt and garlic. Keep in mind that raw eggplant decreases by 50% after baking and peeling, so from 1 kg of fresh eggplant you will be left with 500 g of ripe eggplant.

Eggplant salad with baked peppers and mushrooms

Put the peppers in a bowl, sprinkle coarse salt on them, then cover the bowl and let it soften for about 10 minutes, then clean the burnt peel and seeds under running water.

Rinse the mushrooms with water, drain, put in a pan greased with oil on the fire, add a little salt over them, cover with a lid and stir from time to time. Bake for 5-10 minutes.

Peel the onion, wash it, cut it into small pieces and put it over the mushrooms and keep them on the fire, covered with a lid, until the mushrooms soften well.

Eggplant and peppers are served through the robot, add the mushrooms with onion and 5 tablespoons of mayonnaise, mix and match the salad with salt, then you can serve.

If the water from the mushrooms decreases, you can add a little more water to boil them a little if they are too hard.

Eggplant salad with mayonnaise traditional Romanian recipe

Through beloved appetizers there are many Romanians salads with mayonnaise, sausages and cheeses, peppers stuffed with cream cheese or tomatoes stuffed with eggplant. I think the most beloved dish with eggplant is this eggplant salad with mayonnaise (or without). I say this because not everyone does it with mayonnaise or yolks, respectively.

In our house, eggplant salad with mayonnaise is made only in winter, from baked and frozen eggplants. Those seem to be a little blacker and waterier and need a little help.

In summer we make only simple eggplant salad with oil, onion and lemon juice or a drop of vinegar. Both me and my mother (from whom I learned the recipe) the eggplant salad comes out white and creamy even if we don't put mayonnaise or yolks. See the recipe here.

The thing is, raw egg yolks are easily perishable and mayonnaise isn't a recommended way in the middle of summer, even if we have refrigerators. It's about the style of feeding that summer is supposed to be lighter.

Eggplant salad with mayonnaise is misleading because it supports much more oil than the classic one, to which it puddles if it is in excess. The yolks create a very stable emulsion that allows the absorption of up to 50% more oil than normal. The Romanian would say that she is "spornica", forgetting the large number of calories in the oil.

My opinion is that that mayonnaise is somewhat extra, making it a nice summer dish. Everyone does as they please, but I am firmly convinced that, many times, this eggplant salad with mayonnaise is made to mask some darker eggplants, maybe poorly baked. However, the only way to a tasty and flavorful eggplant salad is baking eggplants on open fire (grill or stove), a method by which their shell is carbonized and the core remains white, fluffy and fragrant. It doesn't even make sense to have high expectations of baked eggplants or, worse, scalded and skinned.

The charm of eggplant salad is that unmistakable aroma of burn. Just like at baked peppers! It doesn't make sense to bother with the oven either & # 8230 they bake quickly on the stove, placed on metal discs or on the sieve.

When I say eggplant salad with mayonnaise I don't mean mixing a classic eggplant salad (with oil, onion and lemon) with mayonnaise made separately from egg yolks, mustard, oil and lemon! (recipe here). Why soak 2 bowls and why put mustard in eggplant salad? The easiest way is to put the egg yolks on top of the eggplant and mix them together, gradually adding oil. Simple! I hope you haven't thought about the horrors of mayonnaise in a commercial jar!

From the quantities below comes a generous bowl of eggplant salad with mayonnaise, enough for 10 servings. The truth is that we like to eat eggplant salad and the next day after cooking, cold taken out of the fridge.

Eggplant salad (like at home mom)

For some time now, I have been reading the recipes on the Petitchef website every day. I like. I tested many of them and the result was very good. But I have an offfff. expression. I kept trying to refrain, but it's a shame and I have to say. I don't want you to be upset, but I think we should be a little more correct in our expression. Today's recipe, from eggplant, is grade 10, but the expression in Romanian is not, for example: "After they have been chopped." and many more. Isn't it a shame to share a wonderful recipe in a Romanian language POCITA? A whole world will read to you.

I'm glad you like the recipes on Petitchef but you should know one thing. Petitchef is a site that gathers recipes from other sites or blogs in the Romanian virtual space. They are not their recipes. For example, the recipe "Eggplant salad (like at home mom)" is mine, taken from my site -mama-acasa.html When they take over these recipes they copy-paste the text, and it is very easy to make mistakes. If you read the original recipe you will see that it clearly says "After they leaked I chopped them" and not "After they leaked chopped." They ate "I have them"! I wish you a good day, Poppy, admin

I think that whoever writes the recipes does not know the Romanian language, or can save words.

Petit chef has bugs in the recipe retrieval algorithm. Here is the original recipe on the culinary blog.