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Cooking with my soul: Placinta cu vinete coapte (Roasted aubergines pie)

Cooking with my soul

26 oct. 2011

Placinta cu vinete coapte (Roasted aubergines pie)



Scroll down for English recipe


 Placinta aceasta e facuta cu vinete coapte si poate fi mancata fie ca antreu, ca fel principal sau chiar luata ca pachetel la serviciu. E foarte simplu de facut si e o varianta extrem de gustoasa la salata clasica de vinete.

Ingrediente:
  • 1 kg vinete
  • 3 cepe
  • 4 catei de usturoi, ras mic
  • 100 g parmezan
  • 100 g pesmet
  • 2 oua
  • 50 g unt
  • 50 ml ulei
  • 2 lingurite cu turmeric (optional)
  • sare, piper dupa gust
Mod de preparare:
  • Coace vinetele, curata-le si pune-le intr-o strecuratoare de plastic, ca sa se scurga. Toaca-le nu foarte marunt.
  • Taie ceapa marunt. Incalzeste untul si uleiul si caleste ceapa in ele. Cand ceapa devine galbuie, pune vinetele si lasa-le la foc mic pentru 5- 10 minute. Lasa amestecul sa se raceasca.
  • Incalzeste cuptorul la 180 C
  • In amestecul cu vinete pune pe rand ouale, parmezan ras, pesmet, usturoi, turmeric, sare si piper.Amesteca bine.
  • Unge cu unt o tava si tapeteaz-o cu pesmet. Toarna coca in tava. Coace 30 de minute.
  • Placinta cu vinete se mananca rece sau calduta.


English version 

This pie is made with roasted eggplants and can be eaten as appetizer or as main course. It's very simple to do and a very tasty alternative to traditional eggplant salad.

Ingredients:
  •      1 kg eggplant
  •      3 onions
  •      4 cloves of garlic, finely grated
  •      100 g Parmesan, grated
  •      100 g bread crumbs
  •      2 eggs
  •      50 g butter
  •      50 ml oil
  •      2 tablespoons turmeric (optional)
  •      salt and black pepper to taste

Preparation:

     Roast the eggplants on a grill, remove the burned skin, strain them in a plastic strainer, to drain all the bitter juices. Chop them not very small.
    Finely chop the onion. Heat the butter and the oil and fry onion in them. When onions become yellow, add the eggplant and cook them on low heat for 5-10 minutes. Allow mixture to cool.
     Preheat the oven to 180 C
     In the eggplant mixture add the eggs, grated Parmesan cheese, bread crumbs, garlic, turmeric, salt and piper. Mix well.
     Butter a pan and sprinkle it with bread crumbs. Pour dough in pan. Bake 30 minutes.
     Eat the eggplant pie cold or warm.

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