Roasted Eggplant - Cheap and tasty recipes

Roasted Eggplant - Cheap and tasty recipes

CHEAP RECIPES BY ANNA LAURA

ROAST AUBERGINES

We present an excellent side dish, quick, easy to make, healthy, very cheap and tasty, made with aubergines which, however, are roasted instead of being fried.

Ingredients for 2 people

  • 1 eggplant
  • 2 cloves of garlic
  • salt
  • parsley
  • oil

Preparation

Take an aubergine and cut it into medium-sized slices and prepare a chopped garlic.

In the hot grill pan, cook the aubergines.

Arrange the roasted aubergines on a plate and season with the garlic and oil.

Here is your ready-made eggplant dish.

Note

It is even tastier if you add a finely chopped chopped parsley at the end.


Baked eggplant meatballs

The baked eggplant meatballs are one of those easy and healthy dishes that you can easily replace the classic meatballs. They are meatballs a vegetable base, light but tasty that you can enrich with stringy cheese and fry in seed oil.

The baked eggplant meatballs rrepresent a light and tasty alternative for a light dinner, based on vegetables.
In fact, the aubergines are first cooked gently in a pan and then agglomerated with soaked bread without too many steps. A prescription simple and genuine to be proposed at least once a week.

Let's see the recipe immediately.


Vegetables, with their infinite palette of colors and flavors, enrich every course with taste: from the most delicious appetizers such as pumpkin flowers in batter, to rich and substantial single dishes such as aubergine parmigiana. Unmissable companions of second courses of meat and fish, vegetables are also excellent to be enjoyed in the simplest way as in the recipe that we suggest here: baked vegetables. A cheerful diced summer vegetables cut into cubes and flavored with an aromatic panure, which creates an irresistible gratin when cooked. Simple and good, this appetizing side dish will be perfect to be enjoyed in combination with baked fish fillets or baked ribs!


Equipment

Pour the extra virgin olive oil into a bowl and add the parsley, minced garlic, chilli and salt, mix to mix the ingredients and set aside to macerate.

Wash and trim the aubergines, then cut them in half lengthwise.

Deeply cut the pulp horizontally and vertically.

Place the aubergines in a baking pan lined with parchment paper and sprinkle them with the previously prepared flavored oil.

Bake the aubergines at 180 ° C for about 30 minutes or when fully cooked.

Serve them both hot and lukewarm.

If you want to enrich the preparation, you can add pieces of peeled tomato to the aubergines, after having seasoned them with the flavored oil.


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There's no need to buy veal cutlets for osso buco: chef Scott Conant makes his comforting single-serving version of the Italian dish with meaty chicken thighs and thighs.

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Al Roker's BBQ Chicken Slider

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Gratin eggplant recipe

Notes and Variations: in case you want to make the Vegan au gratin eggplant, you can omit the parmesan and make the gratin, adding the herbs of your choice in addition to parsley and thyme, for example marjoram, oregano, coriander. If you want to make the dish even richer, you can add small pieces of smoked cheese (50 g) . If you want to prepare some au gratin aubergines without tomato, you can add 1 tablespoon more of all the rest of the ingredients.


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