Eggplant schnitzel


Eggplant is a miracle of nature, with them ... we could even become a vegetarian for a few days.
We make Snitel with eggplant as we do Snitel with meat.

  • 2 eggplants
  • 2 eggs
  • biscuit
  • salt and pepper
  • flour
  • little cheese

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Eggplant Snitel:

I cut it into slices, put a little salt and left it for 30 minutes to lose water, so that it takes less oil when frying.

Remove the salt with a napkin and pass through the flour, then in beaten egg and then in breadcrumbs.

Fry over medium heat until golden. If we want, as long as we are hot, we put it over the cheese, so it melts.




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Ingredient:

3 eggplants
3 onions
1 zucchini
1 potato
3 tablespoons oil
Fresh parsley
6 eggs
5 tablespoons flour
Vegetable, salt, pepper to taste
Spice for Fuchs pilaf

Method of preparation:
We clean the eggplants, wash them, cut them into 4 and put them in a bowl sprinkling a little salt on top and leave them for about 20 minutes covered with salt. After 20 minutes, wash them well to remove the salt and put them on the large grater.





We clean the zucchini and put it on the large grater.


Peel a squash, grate it and squeeze the juice.

Peel an onion and cut it into small pieces.

We put all the chopped vegetables - eggplant, zucchini, potato and onion - in a frying pan with oil. Season with vegeta, salt and pepper to taste. We also add spices for pilaf from Fuchs - the envelope contains various ingredients that give a very good taste. We leave them on the fire until they cook very well and until the water they leave decreases.


After they have hardened, let the vegetables cool completely, then add 6 yolks and mix until smooth.

In a bowl, beat the foam with the mixer, six egg whites, add the flour and mix until smooth.


Pour the egg white and flour composition over the composition of hardened vegetables and yolks and mix until smooth. Add the finely chopped green parsley - the amount of parsley depends on your preferences, more or less - mix and pour the composition in a pan greased with oil and lined with flour, level and put in the oven over medium heat about 40-50 minutes until slightly browned. We can serve it plain or sprinkled with dill and parmesan.







Snitel Japanese Tonkatsu

Snitel Japanese Tonkatsu it's a crispy pork schnitzel. It is a delicious recipe from Japanese cuisine, easy to prepare and to everyone's taste. You will definitely love it too!
Snitel Japanese Tonkatsu is a classic Japanese recipe, prepared from pork and served with cabbage and tonkatsu sauce. It differs from other schnitzel recipes in that it uses panko breadcrumbs, a breadcrumbs with large crumbs that absorb less oil than regular breadcrumbs, so the schnitzels will remain crispy for a longer time. Panko is made from white bread, without crust.
Recipe of snitel Japanese Tonkatsu differs a little from the usual method of frying snails, in this recipe they are fried twice.

You can find the ingredients for this recipe on dragonfood.ro


Mütebbel - Turkish eggplant salad

I like eggplant in any form, so when I saw the recipe for this salad (also known as "mutable”), I saved it immediately, to prepare it at the first opportunity. Although it resembles Baba Ganoush in composition, the salad still tastes different, and the red oil also gives it a nice appearance, forming a colorful contrast with the parsley leaves. If you are an eggplant lover, you will surely like this salad, try it?

  • 1 Greek yogurt (140 g)
  • 2 tablespoons sesame paste (tanihi)
  • 1-2 tablespoons lemon juice
  • 2 cloves of garlic
  • salt
  • 1 medium-sized eggplant, baked and peeled (it can also be from the freezer, to be about 400 g)
  • 2-3 tablespoons olive oil
  • sweet or hot paprika
  • parsley

In a bowl, mix the yogurt, sesame paste, lemon juice, crushed garlic and salt.
In the sauce obtained to incorporate the chopped eggplant core. Taste and correct the salt and lemon juice, if necessary. The salad is moved on a plate and digs with a spoon on its surface.

Separately, heat the oil in a pan with the paprika. Sprinkle with salad, then sprinkle with parsley leaves.

The salad is better after it's a little cold. It is served with low-carb bread, we had some cakes.

TOTAL: 630 grams, 775.1 calories, 16.9 protein, 67.8 fat, 34.7 carbohydrates, 15.5 fiber
Source: http://calorii.oneden.com

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.


Cold platters

Cheese roll & # 8211 5 pcs
Crispy chicken & # 8211 10 pcs
Mini Chicken Snitel & # 8211 5 pcs
Pork meatballs & # 8211 10 pcs
Eggplant baskets & # 8211 5 pcs
Chicken roll with peppers, cheese, leeks & # 8211 5 pcs
Peppers with fine cheese and black sesame & # 8211 5 pcs
Cherry tomato skewers with mozzarella & # 8211 5 pcs
Vegetable assortment & # 8211 10 pcs

Mini chicken burger & # 8211 5 pcs
Crispy chicken & # 8211 10 pcs
Croissant with ham and arugula & # 8211 5 pcs
Wrap with fine cheese, ham, salad, pepper & # 8211 5 pcs
Cherry tomato skewers, ham, salad, cheese & # 8211 5 pcs
Chicken schnitzel & # 8211 5 pcs
Eggplant baskets & # 8211 5 pcs
Cheese sticks & # 8211 5 pcs
Vegetable assortment & # 8211 10 pcs


Pickled eggplant

Pickled eggplant with white cabbage, celery roots, a few leaves of beef and horseradish

Chicken with eggplant

Chicken with eggplant dipped in water with oil, prepared with onions, garlic, tomatoes and tomato paste, seasoned with paprika

Eggplant bite with minced meat

Eggplant mousse with minced beef, prepared with tomato sauce, fresh tomatoes, onions, milk and cheese


Snail with eggplant

A schnitzel recipe with eggplant from: eggplant, schnitzel, bacon, cheese, eggs, flour, breadcrumbs, salt, pepper, oil, spaghetti, broth, onion, garlic, salt, pepper, sugar and parsley.

Ingredient:

  • 2 small eggplants
  • 6 schnitzels of 150 g each
  • 6 slices of bacon or kaiser (the size of schnitzels)
  • 6 slices of cheese
  • 2 eggs
  • 2-3 tablespoons flour
  • 2-3 tablespoons breadcrumbs
  • salt
  • pepper
  • oil

for gasket:

  • 500 g spaghetti
  • 400 ml broth
  • 1 onion
  • 3 garlic cloves
  • a little salt and pepper
  • 1 teaspoon sugar
  • chopped parsley

Method of preparation:

Wash the eggplant, cut them long and stop 6 slices that you fry in a grill pan, on both sides, in the same pan, fry on both sides, bacon or kiserul. Season the schnitzels, pass them through flour, egg and breadcrumbs and fry them in oil, on both sides, until golden brown.

In a tray, lined with baking paper, put the schnitzels, place eggplant, bacon on top and cover them with a slice of cheese. Bake for 10-12 minutes. Boil the spaghetti, strain it and put it in a bowl.

For the sauce, fry the chopped onion in oil, add the chopped garlic and then the broth. Add salt, sugar and chopped parsley and simmer for a few minutes. Pour the sauce over the spaghetti, mix and serve as a garnish for the eggplant schnitzels.


Eggplant Snitel - Recipes

An original eggplant salad, with pomegranate, which is easy and quick to prepare while the Edenia chicken schnitzel is baked.

ingredients

  • 1 box Chicken Snitel Edenia 330 g
  • 1 bag Edenia 450 g chopped ripe eggplant (previously thawed in the refrigerator)
  • 1 peeled pomegranate (pips only)
  • 30 g sesame seeds
  • 5 ml sesame oil
  • 5 g rosemary powder
  • 2 pieces of croutons / ciabatta / demibagheta
  • 20 ml extra virgin olive oil
  • 50 g Greek yogurt 10%
  • ¼ chopped parsley link
  • salt pepper

Method of preparation

1. Place the frozen Edenia chicken schnitzel pieces on a baking paper tray and place them in the preheated oven at 200 ° C for 30 minutes.

2. When the schnitzels have 15 minutes left in the oven, put the chopped ripe eggplants Edenia (thawed) in a saucepan and let them simmer for 8 & # 8211 9 minutes. During this time, stirring lightly, add rosemary powder, olive oil and sesame oil over the eggplant. Season the eggplants with salt and pepper, then take them off the heat and mix them with the Greek yogurt.

3. Fry in a toaster or pan the 2 pieces of croutons / ciabatta / baguettes cut lengthwise.

4. Grease the bread section with eggplant salad, then place it on a flat plate. Sprinkle a few pomegranate seeds, sesame seeds and parsley on top, then add crispy strips of schnitzel, cut lengthwise.


Eggplant information

Although they are often considered a vegetable, eggplants are technically a fruit because they grow from a flowering plant and contain seeds.

Eggplant or eggplant has the scientific name of Solanum melongena and is a species of the genus Solanum, native to southern India and Sri Lanka. Eggplant is an annual plant, which has a height of 0.4-1.5 m, usually thorny, with large, lobed leaves, 10–20 cm long and 5–10 cm wide. The flower is white to purple, with a corolla with five lobes and yellow stamens. The fruit is fleshy.

The raw fruit does not have a very pleasant taste, but when it is cooked, it becomes fragile, obtains a complex aroma and an interesting texture.

Eggplant information


Preparation time: 15 min.

Total cooking time: 60 min.

Difficulty: environment

Amount: 10 servings

  1. Cleanse a small onion (70 g) , put it in the bowl cut into quarters and set 6 sec./speed 5 . Set it aside in a small covered bowl.
  2. Wash 3 eggplants (1000 g) , wipe them with a paper towel and put them in the Varoma container.
  3. Put 700 g of water in the bowl of the Thermomix (no need to wash it), put the lid, put the Varoma container with eggplant on the lid and set 40 min./Varoma/speed 1 .
  4. Put Varoma aside, wash and dry the bowl or use another if you have one.
  5. Peel a squash, grate it and squeeze the juice. You can use the Varoma tray for this step or a large strainer.
  6. After the eggplants have drained, put them in the mixing bowl and chop them 5 sec./speed 5 .
  7. Assemble the mixing butterflies and place over the eggplant ½ teaspoon of salt . schedules 3 min./speed 1.5 and pour on the lid 100 g oil , it will drain slowly, and the knives will mix it very well with the eggplant.
  8. At the end add the chopped onion, mix 10 sec./speed 1.5 and serve with warm bread.

Why make this eggplant salad at Thermomix

No need to grind eggplants with a knife before putting them in the bowl. Thermomix knives will chop them and give them a pleasant creamy texture.

Tools

Just a knife. Thermomix has the rest of the utensils.

Recommendation

You can turn a vegan eggplant salad into an eggplant salad with mayonnaise by adding a tablespoon of homemade mayonnaise in step 8, prepared in advance at Thermomix. If you want to do this, it is recommended to halve the amount of oil used.

Tips Links

The best eggplants are those that have a shiny skin and are slightly elastic when pressed. The most common variety of eggplant is dark purple. There are also white, light purple or white and purple striped varieties.

Eggplants are fresh if they have green tails. Those that look dry or already have a brown color are old.

Did you know that?

Are mature eggplants less toxic than young ones?

& # 8211 Young eggplants contain more solanine, a substance with toxic potential.

Is eggplant the vegetable with the highest nicotine content?

& # 8211 But you don't have to worry, to reach a considerable nicotine level you have to consume at least 9 kilograms of eggplant.

Are eggplants recommended in diets because they are low in calories?


Video: μελιτζάνες πανέ τραγανές στο φούρνο ή σνίτσελ υγιεινά u0026 εύκολα eggplant CuzinaGias Κουζίνα Τζίας (November 2021).