Ingredient: Aubergine

Tajine

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Tajine
Cuisine Arabic, Moroccan
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Cuisine Arabic, Moroccan
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Cut the carrot, zucchetti, aubergine, red pepper in cubes and sliced the onion and garlic. chop the thyme leafs
  2. Cut the pumpkin in a little bigger cubes than the rest of the vegetables
  3. Prepare the veggie bouillon, chickpeas and cut the tomatoes in quarters
  4. Heat up a pot and add the onion, garlic, cinnamon stick then add as well all the spice powders as red pepper, saffron, cayenne pepper, ginger and cumin. Mix everything together and let it cook together for a few minutes
  5. Add the veggie bouillon, chickpeas, Tomato purée, salt and pepper and mix it together good
  6. Add the thyme leafs and lower the temperature and let it small cook for 20 minutes
  7. Add the cubed carrot, zucchetti, aubergine, red pepper and mix it. Put on a lid on the pot and let it cook together for 15 - 20 minutes. Steer now and then
  8. Add the pumpkin cubes
  9. Add the tomatoes and let it simmer under a lid for 20 - 25 minutes
  10. Serve the Tajine together with Couscous or Rice
Recipe Notes

It's a perfect recipe to do when you have guests because you can prepare it even the day before and just heat it up before serving.

If you do so it tastes even better.

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Oven baked aubergine, tomato & garlic salsa

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Oven baked aubergine, tomato & garlic salsa
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Instructions
  1. Chop the aubergine and the garlic. wash the tomatoesHeat up the oven to 160°C
  2. Add everything in an ovenproof dish add olive oil, salt and stir it to mix everything(If you have old olive oil from pickled dried tomatoes or similar that will be just fine. In this way you can use it and get rid of it at the same time).
  3. Insert in the oven for 50 minuter, take it out and stir it every 15 minutes.When you ca 20 minutes left start the pasta water and cook the pasta
  4. Add two tbsp of pasta water in the oven baked salsa and stir it.Drain the pasta from water and mix it in to the salsa.Simple and little work to create a fantastic dinner or lunch.
Recipe Notes

Serve this tasty salsa to your own choice of pasta, don’t forget the grated parmesan cheese and some bred – and a nice glass of red wine of course!

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Aubergine-Involtini con mozzarella

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Aubergine-Involtini con mozzarella
Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Cuisine Italian
Prep Time 45 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Start by doing the Tomato sauce (the recipe you will find under sauces). The sause can as well be done the day before, if you are doing this please do not forget to heat it up before adding it in the form the day after
  2. Slice the aubergine in about 1 cm thick slices, You should count on 3 aubergine slices / person. Chop the onion, garlic, thyme and the rosmarin and the rest of the aubergine.Cut the mozzarella in sticks ca 3 x 1 cm and about 5-6 cm long
  3. Fry aubergine slices to a gold brown color, but before frying put them in a bowl with salt water for about 30 minutes. This makes so you do not need to use as much olive oil when you fry them. When fried put them aside and let them cool of
  4. Heat up a pan with olive oil and fry the onion and aubergine. Press in the garlics. Add the tomato purée, rosmarin, thyme and mix it together. season it with salt and pepper
  5. Apply the fried mixture with onion, aubergine and spices on the fried gold brown aubergine slices.Add one mozzarella stick on each of the fried aubergines and roll them together one by one
  6. Heat up the oven to 250°C.Add the tomato sauce in a oven form. Put the aubergine rolls on top of the sauce.Backe it in the oven for about 5 to 10 minutes
Recipe Notes

Serve with polenta as a main dish!

Aubergin-Involtini with mozzarella
Bon appétit !

 

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