INGREDIENTS
- Eggplant rolls with ricotta:
- – Eggplants 4 items.
- – Chickpea flour.
- – Corn oil.
- – Sal.
- – Ricotta 300 g.
- – Grated cheese 100 g.
- – Nutmeg.
- – Lemon zest ½ unit.
- – Walnuts 50 g.
- Salsa:
- – Diced tomatoes 5 items.
- – Garlic 1 clove.
- – Basil leaves.
- – Salt and pepper.
- Further:
- – Basil pesto.
- Fried eggplants with honey:
- – Eggplants 2 items.
- – Chickpea flour 200 g.
- – Sal.
- – Honey.
- Lettuce wrap:
- – Nasturtium lettuce buds 1 unit.
- – Cooked supremes 1 unit.
- – Zucchini 1 computer.
- – Carrot 1 unit.
- – Small purple onion 1 unit.
- – Lemon juice 1 unit.
- – Salt and pepper.
- For the dressing:
- – Anchoa fillet 4 items.
- – Mayonnaise 150 gr
- – Milk 100 cc.
- – Garlic 1 small clove.
- – Dijon mustard 1/2 tsp.
- – Lemon juice 2 tbsp.
- – Water 2 tbsp.
- – Grated cheese 3 tbsp.
- – Salt and pepper.
3 recipes stuffed with greens and totally different components to organize WITHOUT OVEN! Eggplant rolls with ricotta , fried eggplants with honey and lettuce wraps .. Observe all of the steps beneath and benefit from the one you want probably the most at house!
PROCEDURE:
For the eggplant rolls with ricotta:
1. For the eggplants, minimize them lengthwise. Go away them for about 20 minutes with just a little salt (this helps the chickpea flour adhere higher).
2. After 20 minutes, coat either side with the chickpea flour and fry.
3. For the filling, combine the drained ricotta with the lemon zest, grated cheese, walnuts and season.
4. Fill the eggplant slices with the ricotta.
5. For the sauce, warmth a small pot with just a little oil, season with garlic and add the diced tomato. Season with salt and pepper and cook dinner for about quarter-hour. End with chopped basil leaves.
6. For plating, serve with the tomato sauce and the chilly eggplant rolls and end with a basil pesto.
Fried eggplants with honey:
1. Reduce the eggplants with pores and skin into very skinny slices (1 to 2 mm) lengthwise.
2. Salt the sheets and coat them with chickpea flour.
3. Fry till golden and crispy.
4. Drizzle with a number of drops of heat honey.
Lettuce wrap:
1. Separate the iceberg leaves, minimize the bottom to make it simpler. Wash them very properly and allow them to drain.
2. Put together the filling, minimize the onion, zucchini and carrot into julienne strips, add just a little salt, zest and lemon juice and let it relaxation for some time to tenderize.
3. Combine the hen with the greens.
4. For the dressing: Mix all the pieces. Search for it to be gentle. If obligatory, add water or just a little milk.
5. Costume the filling and stuff the lettuce leaves.
