BOOK CATEGORIES
Authors
Short Stories
Long Stories
Funny Stories
Love Stories
Stories For Kids
Poems
Essays
Nonfictions
Plays
Folktales
Fairy Tales
Fables
Learning Kitchen
LINKS
Home
Famous Authors (View All Authors)
Post by :southaurora
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2691
Click below to download : Vegetables - Eggplant - Eggplant Fritters With Yogurt Sauce (Format : PDF)
Vegetables - Eggplant - Eggplant Fritters With Yogurt Sauce
1 large eggplant, 1 1/4 lb cut into 1/2 inch slices2 T olive oil, extra virgin
1 egg slightly beaten
2 cloves garlic, minced
4 T fresh chopped parsley
2 1/4 cup bread crumbs
1 C (generous) Parmesan cheese
1 C (generous) feta cheese, crumbled
3 T flour
Sunflower Oil for frying
Salt and Pepper to taste
Yogurt Sauce:
Plain Yogurt, fresh hot pepper flakes and cumin to taste.
Preheat oven to 375. Brush eggplant with oil and put on baking pan in hot oven. Bake 20 minutes til golden and tender. Chop finely. Put in bowl with egg, garlic, bread crumbs and cheeses. Season with salt and pepper and mix. Put in fridge for 30 minutes. If too runny add more bread crumbs. Divide into 8 balls and flatten slightly.
Dredge in seasoned flour mixture and shallow fry in sunflower oil on high heat in small batches for one minute on each side til golden brown. Drain and serve with yogurt sauce.
NEXT BOOKS
1 1/2 cups chopped onion 3 tablespoons olive oil a 1-pound eggplant, cut into 1/2-inch pieces 1/3 cup plus 2 tablespoons minced fresh parsley leaves 1/2 cup freshly grated Parmesan 1/4 cup dry bread crumbs Preheat oven to 400 degrees F.In a heavy skillet cook onion in 2 tablespoons oil until golden. In steamer set over boiling water steam eggplant, covered, for 10 minutes, or until it is tender, transfer it to colander, and let drain 5 minutes. In bowl toss eggplant, onion mixture, 1/3 cup of parsley and salt and pepper to taste. Spread into greased 3-cup shallow baking dish.
Vegetables - Eggplant - Eggplant Gratin
PREVIOUS BOOKS
1 large eggplant 2 Tbs. flour 2 Tbs. butter 1 (15 oz.)can tomato sauce 1 can water 1 clove 2 bay leaves 1 bell pepper, chopped 1 onion, chopped 1 tea. salt 1/2 cup grated cheese 1/2 cup bread crumbs Preheat oven to 350 degrees.Cut eggplant in cubes; cook in boiling water for 8 minutes; drain. Placebutter and flour in skillet; when blended, add tomato sauce and water; stir until smooth. Add clove, bay leaves, bell pepper, onion and salt. When saucethickens, fold in eggplant and sprinkle with cheese and bread crumbs. Bake for 1/2 hour at 350 degrees.
Vegetables - Eggplant Creole
NEXT 10 BOOKS
|
PREVIOUS 10 BOOKS
|
RANDOM 10 BOOKS
- Vegetables - Eggplant - Eggplant Gratin
- Vegetables - Eggplant - Eggplant Lasagna Recipes By Becky
- Vegetables - Eggplant Lasagna
- Vegetables - Eggplant Matzo Mina
- Vegetables - Eggplant - Eggplant Meatballs
- Vegetables - Eggplant Mourapa (sweet Eggplant Preserves)
- Vegetables - Eggplant Parmesan Ii
- Vegetables - Eggplant Parmesan
- Vegetables - Eggplant Parmesean
- Vegetables - Eggplant - Eggplant Parmigiana
LEAVE A COMMENT