Before visiting Italy I didn’t understand the point of eggplant. But Italy changed all of that and I discovered so many new ways of cooking with eggplant
Place eggplant on a baking sheet. Transfer eggplant tobaking sheet, cut side down. Arrange a small pile of spinach, capers, and remaining shallot on each plate alongside eggplant
Then cut the remaining eggplant in half lengthwise once more so you have two long, skinny pieces. Use a brush (or a spoon) to brush both sides of the eggplant slices with sauce
Ingredients2 large eggplants150 grams of flour3 eggs500 grams of breadcrumbs8 tablespoons of tomato sauce300 milliliters of cooking oil150 grams of cooked ham150 grams of mozzarella cheeseOregano, to tasteSalt, to taste
But instead of pasta sheets I used pan fried zucchini and eggplant. So I friend 1 zucchini and 1 eggplant (sliced thin) in coconut oil, salt and pepper. 1 eggplant
I simply halved an eggplant lengthwise and scooped out the eggplant flesh. Then I chopped the eggplant flesh in to chunks and mixed it with salmon, halved cherry tomatoes, parsley, greek sheep yoghurt, garlic, salt and peppar
Baked eggplant with cinnamon. Cut the eggplant into oblong pieces and place in an ovenproof dish. - 1 eggplant. Pour the tomatoes into a bowl and mix in the spices, then pour over the eggplant and place in the oven at 225 degrees for about 20 minutes
Vi ska till Göteborg, gå på Liseberg och sova på hotell Gothia Towers. Bröd, guds gåva till människan. Nybakat bröd är bland det bästa som finns, näst efter nybakade kanelbullar
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