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Pumpkins and breaded eggplant

Pumpkins and breaded eggplant

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The simplest food with eggplant, pumpkins and some eggs.

  • 1-2 eggplants
  • 1-2 pumpkins
  • 2-3 eggs
  • milk
  • a few tablespoons of flour
  • dill

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Pumpkin and eggplant bread:

Peel a squash, grate it and squeeze the juice. Meanwhile, make a pancake-like but thicker dough from eggs, milk and flour that is seasoned with white pepper, garlic and dill. Dip the eggplant and pumpkin slices in this dough and fry in the pan on the stove.

Tips sites


being a last minute improvisation, I replaced the garlic with garlic powder and the fresh dill with dried dill

Eggplant and pumpkin gratin

Daniel Grigore beaten eggs with yogurt and sprinkle cheese on top.

Viorel Vio, June 9, 2014

Olive oil can be used very well for massage, it makes the skin elastic and velvety! ) :)

Daniel Grigore, May 28, 2014

Geanina Ionascu I put my soul, but the recipe is missing something.

Geanina Ionascu, May 28, 2014

you have to put your soul into what you do and everything is ok): P

Daniel Grigore, May 27, 2014

I kept it in the oven for an hour, all the vegetables remained hard. I threw everything away. I think you have to add something else, it has no taste.

Ioana Florentina Scarlat, May 17, 2014

I want to tell you. with regret :(. I made this recipe too :(! I DIDN'T GET OUT OF IT AT ALL, I threw it away :(! Total disappointment!

Lucia Gheorghe, May 16, 2014

I tried it too, but it didn't work out, it left too much water in my tray :(

Ioana Florentina Scarlat, May 7, 2014

That's what I wanted to ask: where do we use olive oil? :)

I think that in yogurt it goes to beat and some eggs (3-4 pieces).

Mariuta (Chef de cuisine), April 6, 2014

Lia Maria (Chef de cuisine), November 26, 2013

Scarlatescu Mihaela, November 20, 2013

Sorina Gabriela Anghel and delicious!

Miss Calin, November 20, 2013

Disappointed! Those of you who will try to make it first, cook all the vegetables with the oil mentioned otherwise, the eggplant remains strong. I never experiment again! :(

Sorina Gabriela Anghel, November 1, 2013

Sorina Gabriela Anghel and delicious!

Rodica Popescu, October 31, 2013

I think he forgot to say that the yogurt is rubbed with olive oil because only yogurt is vax.

Micky Honey, October 31, 2013

Gheorghe Turtoi, September 14, 2013

Teodora Niculescu, August 1, 2013

Olive oil instead of butter or why is it mentioned?

Cornflower (Chef de cuisine), July 17, 2013

AnaGabi Utzan, June 17, 2013

what is the oil for? cheese is not mentioned in the ingredients!

escuz (Chef de cuisine), January 5, 2013

and the oil when and how to put it?

sorina gabriela (Chef de cuisine), November 27, 2012

kok miori- regarding the preparation method. I answer your question. Eggplants like pumpkins are placed to be put in the oven raw. Nothing is fried. observe exactly how to prepare. Good luck and thank you for your interest. I wish you a wonderful day

kok miori (Chef de cuisine), November 24, 2012

Good idea and easy to prepare the question is eggplant fried before or directly in the oven?

Alexandrina (Chef), September 8, 2012

A delight! And how good it looks!

Lucica (Chef de cuisine), August 26, 2012

Very interesting and looks very good.

geanina grigoras (Chef de cuisine), October 3, 2011

interesting, but I don't understand where I use olive oil? and cheese doesn't write about the ingredients. interesting anyway. congratulations. I'll try it

Camelia Grosu (Chef de cuisine), February 7, 2011

It looks very nice. Congratulations.

Adriana K.D. (Chef de cuisine), February 2, 2011

Lia Maria (Chef de cuisine), February 2, 2011

Delights! I really like your dish, I like how you explained it to us and it shows the recipe. Congratulations ! *****

Cely Snijec (Chef), February 2, 2011

Delicious. I will try this recipe too.

Adelina Damian-Fekete (Chef de cuisine), February 1, 2011

That's it, that's what I'm doing tomorrow! And pancakes, of course, that's the tradition. at least in France!

Mihaela11 (Chef de cuisine), February 1, 2011

Very fine and fragrant! ***** Congratulations for the meticulous explanations and the attention you pay to every detail.

How to prepare Zucchini bread simple recipe

Peel a squash, grate it and squeeze the juice. If you can no longer clean it, cut the pumpkin in half and clean it like this. If you clean with a normal knife, I recommend keeping the pumpkin in a kitchen towel because it slips and we don't want accidents.

The seeds are removed from the large pumpkins. If the seeds are white and not noticeable, they can be left, they are good and very healthy. If they are already yellow or yellow-brown, score with a spoonful of each slice.

Once cleaned, cut into slices. Basically half is placed on the board and cut into slices the thickness of a thicker finger. Being much more fragile and creamy than ordinary pumpkins, they can be cut a little thicker, it is really indicated. Place it on a tray and salt it well, because it leaves more water, you can put more salt in it. Drain well in a large strainer.

Eggplant and pumpkin, a cholesterol-lowering food



Food Mediterranean it is appreciated in the world, because it offers a nutritional balance healthy!
Vegetables and greens occupy a leading place!

Spiced in every way, they are on everyone's table, every day!

Here's another way to prepare eggplant and pumpkin, simple, fast and tasty. It is a meal with a low calorie content, very rich in fiber and brings benefits brain if consumed constantly. In addition, eggplant is beneficial for the liver and decreases cholesterol. They are especially recommended for women at menopause.

- cut slices & # 8211 zucchini long and eggplant wide & # 8211 about half a cm
- salt on both sides and bake in a pan, without adding oil
- bake the slices on both sides, not more than one minute, remove and place layers on the plate
- season with garlic, parsley and garnish with a drizzle of olive oil!

It is good to cook them a few hours before serving, so the flavors will blend and entice you!

Eggplants and zucchini can accompany anything else: meat, eggs, cheese, but they are good and only with a fresh piece of bread next to it!

It is an excellent food for the days of post during the week, and it is necessary to be part of your diet, if you want to successfully cross the big fasts Christian Orthodox, of the year.

Find out the truth about cholesterol in general and egg cholesterol in the article Cholesterol, a lie as big as the planet! See what lies behind this myth located on the Aqui Ahora website, here .

Method of preparation

1. The first variant
Wash the eggplant and zucchini, wipe well, remove the ends, then cut obliquely into slices of about 1.5 cm, salt, sprinkle with lemon juice and leave for about 10 minutes, then lightly press in palms to get out the excess water and wipe again with a paper napkin.
On each slice of eggplant, place thin slices of garlic, slices of cheese, season to taste, and place a slice of zucchini on top.
Press, give through breadcrumbs, beaten egg mixed with salt, pepper, thyme to taste and again through breadcrumbs. Allow to dry for a few minutes and fry in hot oil on both sides.

2. The second option: use Prague ham, pressed ham or ham and do the same as in the first option, except that you add slices of ham on top of the cheese.

They will turn out just as delicious.
Serve both cold and hot. They can also be served with a sour cream sauce mixed with a little garlic, lemon juice and finely chopped green dill.

Zucchini and eggplant bread

Cut zucchini and eggplant into slices of about 1 cm, salt and let stand 20-30

Fried zucchini

In the middle of the pumpkin season, we must enjoy their flavor! Fried zucchini super easy to do as you say "come to the table"! How do I prepare them and what secret do I have to come out tasty every time?

For the PANE PANE VIDEO recipe, click PLAY in the window below! & # x2665

Don't forget to subscribe to Teo’s Kitchen YouTube channel (click HERE) & # x2665

I started from the recipe of my mother, mother Lucia, who taught me two essential things: pumpkins should be left with salt, in a sieve, 15-20 minutes before frying them. Thus, it softens and cooks faster. The second trick? To obtain a delicious crust, we do not use flour and egg, but we mix the flour with the egg, in a dough like the one for pancakes. Starting from her advice, I also added parmesan, which makes the crust for Fried zucchini even more crunchy!

For this recipe you can use both classic pumpkin and zucchini. And for a lower caloric version, zucchini can be baked in the oven on baking paper. They will not be as juicy as those fried in an oil bath, don't forget.

We really like it so much, we like it so much that it actually melts from the plate as it is ready. However, this time I barricaded myself in the house and prepared the recipe, so that no one paid attention to the small crispy rounds. & # x1f60a

Breaded zucchini - Ingredients for 4-6 servings

  • 3 medium zucchini
  • 4 husband eggs
  • 100g Grana Padano Lovilio
  • 150g pesmet Castello
  • 60-70g flour Belbake
  • salt and pepper to taste
  • 300-400ml Vita D’Or oil for frying

All the ingredients needed to prepare the Pumpkin Bread recipe are waiting for you in LIDL STORES & # x2665 & # xfe0f

Cut the zucchini into slices ½ cm thick. Saute the zucchini and leave them in a sieve for about 15-20 minutes.

Meanwhile, beat the eggs in a large bowl with a little salt and pepper. Gradually add the flour and mix until we have a homogeneous dough, the consistency of pancake batter. In another bowl, mix the breadcrumbs and parmesan.

Dab the pumpkin slices with a kitchen napkin. We pass them through the egg mixture, then through the breadcrumbs and parmesan mixture. Place the slices of zucchini in a tray on baking paper and leave for 10 minutes or until the oil heats up. Thus, the crust will be even crispier.

Fry the zucchini in hot oil over medium heat. Thus, they will brown nicely on both sides, but they will also bake inside. Remove the washers Fried zucchini on a plate lined with kitchen paper to absorb excess oil.

How to prepare the recipe for baked vegetables with garlic?

You can read on the written recipe or go directly to the video recipe by clicking on the picture.


Wash all the vegetables very well, then cut them into cubes, to be about 1 cm, 1.5 cm, not very big.

You can also add a few slices of hot pepper, if you want it to be slightly spicy. Cut the garlic into slices and add it on top.

We also break the rosemary pieces, then sprinkle it on top. Add salt, while we take with four fingers, pepper, thyme. You can also add a little oregano, if you like.

We also put a tablespoon of olive oil, it is enough.

We mix all the vegetables in the tray that we will put in the oven. Add a few cherry tomatoes on top, they will give an extraordinary flavor. If you don't have cherry tomatoes, put some sliced ​​or diced tomatoes.

We can put the tray in the oven, we can cover it with aluminum foil, not to touch the vegetables or with a lid. The oven temperature should be around 220 degrees Celsius for about 15 minutes.

They can be served as an entree, as a side dish with fish or meat or they can be served simply as a base.

Tips from Gina Bradea

  • If do not fast, you can au gratin them a little: sprinkle grated cheese, parmesan or other fatty cheese, matured on top.
  • If keep fasting, prepare a simple pilaf or some cooked pasta separately, place it on the plate and put the vegetables in the oven on top. Mmmm, the look and taste are divine! You can also prepare something like this for your guests.
  • They can be served in the hall: place them on the table, at the beginning, next to other plates and bowls with various dishes. Being so brightly colored, they will attract attention and everyone will serve. Even twice, when they discover how tasty they are.

I recommend you to try other fasting recipes, I have a large collection of recipes, you have a choice. & # 128578

Good appetite and growth served it tasty and healthy!

Recipes with Gina Bradea & raquo Recipes & raquo Baked vegetables with garlic: eggplant, zucchini, peppers, tomatoes

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Step 1

Bread eggplant sticks

We cut the eggplant into sticks the size of a finger. We salt the eggplant sticks and place them in a sieve, on kitchen paper. Thus, eggplant eliminates excess water and is no longer bitter. Leave them for 20 minutes, then dab them well with kitchen paper.

We prepare 3 bowls: one with flour, one with eggs, one with breadcrumbs mixed with herbs and garlic. Beat eggs with salt and pepper. We put the eggplant sticks in flour, then in beaten egg, then in breadcrumbs. If you think you don't have a thick enough crust, add egg and breadcrumbs once more.

Fry the sticks in hot oil, over medium heat, turning them often to brown on all sides. It is important not to fry them over high heat, because they will brown too much on the outside, without being cooked on the inside. Then take them out on kitchen paper, to absorb the excess oil. If you want to bake them in the oven, line a tray with baking paper and place the sticks in the tray. Preheat the oven to 200 & degC and bake the sticks for 10-15 minutes, turning them at least once, to brown evenly. Enjoy!

This recipe is recommended by Teo Rogobete.

What you need to know about the recipe: There are some minced appetizers but also snacks or main course with a salad of vegetables. Eggplant sticks are very crispy on the outside and soft and delicate on the inside, a perfect combination! You can fry them in oil until they are browned on both sides or you can bake them in the oven, in a tray lined with baking paper. Baked sticks will have fewer calories, fried ones will be much crispier. The choice is yours! I go perfectly with Tzatziki or any yogurt-based sauce.

What are the benefits of eggplant?

The World’s Healthiest Foods says that chlorogenic acid is one of the most powerful antioxidant compounds found in plant tissues. He has shown that he can prevent mutations, can reduce LDL cholesterol and can fight microbes and viruses.

Eggplants are famous among nutritionists especially as a beneficial food for the brain. They contain a compound of the class anthocyanins, which is named nasunina. It is a powerful antioxidant that protects cell membranes from free radical damage.

Animal studies have shown that nasunina protects fats in the cell membranes of the brain.

Another benefit of eating eggplant is prevention of atherosclerosis and other heart disease. Laboratory tests on animals with hypercholesterolemia have shown that eggplant juice has significantly lowered cholesterol levels in the blood, arterial walls and aorta.

At the same time, the eggplant juice of induced relaxation of blood vessels, thus contributing to improving blood circulation. These effects are due to both nasunin and other phytonutrients in the terpene class.

Nasunina also has an important contribution: reduces excess iron in the body which can stimulate the production of free radicals, thus reducing risk of cancer, heart disease and rheumatoid arthritis.

Breaded eggplant, fasting - recipe


• 1 eggplant
• breadcrumbs
• garlic powder
• onion powder
• salt, pepper, thyme, rosemary, oregano and other spices

How to prepare breaded eggplant

Wash the eggplant well and cut it into thick slices. Mix the breadcrumbs with the garlic powder, salt and spices in a bowl. Put the eggplant slices in this mixture and fry them in a pan with hot oil.

Another option would be to bake them in the oven, in a pan. They need about 20-30 minutes. This is how you will get a diet food.

Breaded eggplants can be served as such, can be added to sandwiches, or can be used as a side dish to another dish (rice, puree). They can also be eaten with salads.


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