INGREDIENTS
- Eggplant lasagna:
- – Eggplants 2 items.
- – Chickpea flour.
- – Corn oil.
- – Sal.
- Ketchup:
- – Crushed tomato 500 cc.
- – She.
- – Basil leaves.
- – Salt and pepper.
- Armed:
- – Queso mozzarella w/n.
- – Basil leaves.
- Fried eggplant and bean salad:
- – Medium eggplants 2 items.
- – Medium inexperienced hills 2 items.
- – Perita tomato 5 pcs.
- – Olive oil.
- – Salt and pepper.
- – Garlic clove 1 unit.
- – Cumin.
- – Cilantro.
- – Cooked beans 300 g.
- – Giant crimson onion 1 unit.
- – Lemon juice.
- – Salt and pepper.
- – Olive oil.
2 recipes with EGGPLANTS because the protagonists as a result of we love them these fried eggplants with chickpea flour and a spectacular bean salad come out
cooking-recipesvegetarianrecipes
PROCEDURE:
1. Peel the eggplants, reduce them lengthwise or into skinny slices. Go away them for about 20 minutes with a little bit salt (this helps to make them firmer and in addition the chickpea flour adheres higher).
2. After 20 minutes, coat either side with the chickpea flour and fry.
3. For the sauce, warmth a small pot with a little bit oil, season with garlic and add the tomato. Season and cook dinner for about quarter-hour. End with chopped basil leaves.
4. To assemble, place the eggplants on the bottom, then a layer of tomato sauce and a little bit grated mozzarella. Repeat till lined and end with tomato sauce and a little bit mozzarella.
5. Bake within the oven for about quarter-hour till gratinated.
Eggplant and bean salad:
1. Burn the eggplants and bell peppers on the range till the pores and skin is black.
2. Place inside a starter bag till they’re heat and take away all of the pores and skin from the eggplants and bell peppers.
3. In a frying pan, sauté the plum tomatoes reduce into small cubes with pores and skin and seeds and cook dinner with a little bit olive oil, salt and pepper.
4. Add the grated garlic clove, the eggplant and the bell peppers.
5. Season with cumin (vital), paprika and in addition in order for you some spice.
6. Prepare dinner for about 7 or 8 minutes. End with a lot of cilantro.
7. For the beans, combine with the onion, season with salt and pepper, a little bit oil
8. Combine and serve with the eggplant salad
