Post by account_disabled on Feb 22, 2024 5:49:51 GMT
The immense universe of vegetarian recipes, eggplants stand out for the endless properties they possess. They are very low in calories, a good source of fiber and contain powerful antioxidant and diuretic agents , which gives them the slightly bitter flavor so characteristic of this vegetable. Today we propose 2 vegetarian recipes with eggplants , recipes that allow them to preserve their great original flavor. We recommend using all the Fair Trade products we can in its preparation , to ensure that the food that enters our kitchen is not only healthy for us but has also been prepared under decent conditions by its producers. Download our free guide here with vegetarian recipes and tips to prepare tasty and healthy dishes. Shall we start? Grilled breaded eggplants vegetarian eggplant recipes Ingredients for 4 people) 2 eggplants 250 ml milk 150 grams of flour 2 cloves of garlic 1 sprig of parsley Soy sauce (better if it's Fair Trade !) Oil and salt Elaboration This vegetarian recipe is extremely simple , especially if we serve it as a pica-pica or as a starter on any menu.
We just have to mix the milk with the flour until we get a liquid and homogeneous paste, add a pinch of salt, cut the eggplants into slices, coat them in the sauce and sauté them in a pan. It is better to keep the heat level medium-high and use little oil that is very hot: the eggplant is extremely spongy and absorbs large amounts Albania Mobile Number List of oil, so it is not advisable to use too much or leave it frying for a long time. With the garlic and parsley we will make a mince that we will mix with a little oil and soy sauce. We will use this mixture to season our freshly made battered eggplants. Download the ebook "Vegetarian Recipes" for free Aubergines gratin with tomato and pesto vegetarian eggplant recipes Ingredients for 4 people) 2 eggplants 5 ripe tomatoes 1 tablespoon of pesto (find it Fair Trade in the Oxfam Intermón online store ) 750 ml milk 250 grams of flour 50 grams of margarine 50 grams of grated cheese Oil, pepper and salt Elaboration First, we will cut the eggplant into thin slices and with very little oil we will sauté it in the pan over medium-high heat.
We will remove it and, also over medium heat, we will cook the 5 tomatoes cut in half in the same pan, with a little salt and pepper. While the tomatoes are cooking, we will make the bechamel sauce. In a container (it can be a frying pan or a small saucepan) we will put a little margarine over medium-low heat. When it is dissolved, we will add the milk and before it boils, we will add the flour very slowly and stir well until it acquires a homogeneous texture without lumps. If we don't succeed, don't panic: we can always strain the resulting sauce to eliminate any lumps. Before removing it from the stove, we will add a little salt and a pinch of pepper. In an ovenproof container, we will put a thin layer of eggplants on the bottom, on top of which we will add the tomato mixed with the tablespoon of pesto and, finally, we will cover everything with the remaining eggplant. On top we will add the bechamel sauce, spreading sheets of margarine over its surface and sprinkling the grated cheese on top. All that remains is to bake the eggplants until the cheese is melted and then... enjoy a simple vegetarian recipe with delicious and healthy eggplants! A full-fledged “aubergine” recipe! Can you tell us how it turned out for you? *Recipes prepared by an external collaborator of Ingredientes que Suman.