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Eggplant mousse with pork

Eggplant mousse with pork



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Step 1. We wash the eggplants and cut them into thicker slices, about 1 cm. Sprinkle with salt and let them drain for about half an hour.

Step 2. Meanwhile, clean and wash the other vegetables and meat. Finely chop the onion and garlic and fry them in hot oil. Add the minced meat (I used a chopper to chop) and leave until the meat is white, stirring so that it does not burn. Then add the tomatoes and simmer, over low heat, for about 15-20 minutes, with the lid on. When the filling is ready, turn off the heat and add the finely chopped greens and season with spices, according to taste and preference.

Step 3. After the eggplants have drained, wipe them with kitchen or paper towels, put them in wheat flour and fry them in hot oil. Remove the eggplants in a bowl with paper towels on the bottom and let them drain the excess oil.

Step 4. We take a suitable bowl to fit all the ingredients prepared for the moussaka. I used a heat-resistant dish with a lid. We place the first layer of eggplant, we put a filling on top, a new layer of eggplant and so on until we finish the ingredients. We can season more if we want.

Step 5. Beat the eggs with the cream and pour over the moussaka and sprinkle the grated cheese on top. Put the dish in the oven and leave for about 40 minutes, until it browns nicely. I put the lid on to simmer and after about 20 minutes I removed it so that it could brown!

Good appetite!

1

Instead of sunflower oil, you can use olive oil.

2

You can use any lean meat for the filling: beef or poultry.

3

If you do not have fresh tomatoes, use: tomatoes in broth, tomato juice or paste.

4

You can put bell peppers, kapia or donuts and even potatoes in the stew if you want.

5

Instead of parsley greens you can use: dill, basil, oregano, etc.

6

Replace the cream with yogurt and the feeling of being too greasy will be diminished by its sour taste!

7

If you want you can put the eggplant slices so raw, without adding them to the flour and frying them and the moussaka will be more dietetic and less fatty!


Eggplant mini-bite - a delicious variation on the same theme

  • Eggplant mini-bite (Maria Matyiku / Epoch Times) Eggplant mini-bite

For the preparation of this mini-musacale, individual eggplant slices are used, alternating with zucchini and a minced meat filling, with tomatoes, onions and aromatic herbs. Finally, au gratin with grated cheese, replacing the sauce in the original recipe.

It is a healthier and lighter recipe than the traditional one, because it avoids both the excess oil absorbed by the eggplant by frying and the rich sauce of eggs and cream. Baked zucchini has been added for its sweet taste that balances the taste of eggplant very well. However, if you want a simpler version, you can give up zucchini, or if you love potatoes, zucchini can be replaced with sliced ​​and baked potatoes.

Stuffed eggplant slices can be served as an appetizer or as a main course. They can also be packaged or frozen and reused when you are in a time crunch or have unexpected guests.

Ingredient:

olive oil for spraying,

500 g of veal (chicken, lamb, beef or turkey can be used),

2 medium-sized onions, peeled and chopped,

1 diced pepper,

2 cloves of garlic given through the press,

1 teaspoon salt or as desired,

1/2 teaspoon freshly ground black pepper

2-3 peppers cut into rounds,

grated cheese to sprinkle on top,

some dried tomatoes for garnish (optional)

Preparation:

Prepare two normal baking trays measuring 33 X 23 cm or a large stove tray, which is lined with baking paper.

The eggplant is partially peeled and then cut into circular slices about one cm thick. Peel a squash, grate it and slice it lengthwise.

Place the rounds in the prepared trays, sprinkle with a little salt and sprinkle with a little olive oil.

Bake on the grill over high heat until they turn a light brown color, then turn on the other side. In summer they can be baked on the grill or on the stove.

For baking zucchini, proceed in the same way as with eggplant slices.

To prepare the meat filling, cut the onion into small pieces and put the garlic cloves in a press.

In a pan in which you put 1-2 tablespoons of oil, add the chopped onion and diced pepper. Cook for 2-3 minutes until the onion becomes glassy, ​​then add the minced meat and garlic. Stir until the meat changes color. Add thyme, salt and pepper to taste and tomato sauce.

Simmer over low heat until the tomato juice drops, then set aside.

The assembly of the mini-musacals continues. Place the eggplant rounds in the baking tray, leaving little space between them. A layer of meat filling is spread over each round.

Place a row of baked pumpkins on top of the meat, cut into pieces the same size as the eggplant slices.

Spread the second layer of meat filling, then put another round of eggplant.

A circular slice of pepper is placed on top of the last eggplant slices, over which the grated cheese is sprinkled. Optionally, it can be garnished with thin slices of sun-dried tomatoes or peppers.

Place the pan in the oven at 180C and keep until the cheese melts and a few slightly brown bubbles form.

Remove from the oven, sprinkle with greens on top. Serve hot with your favorite salad or garnish.


This eggplant bite is easy to prepare, being fast and healthy, perfect for all pockets. This is the healthier version of grilled, not fried vegetables. The ingredients we have prepared are enough for 8 servings, which will be ready in about 1 hour and 40 minutes.

Ingredients for eggplant bite:

3 medium eggplants cut into 6 mm slices
3 large thinly sliced ​​potatoes
3 medium zucchini sliced ​​to 6 millimeters
1/2 cup extra-virgin olive oil
5 tablespoons butter
7 tablespoons flour
5 cups of milk
1 pinch of salt
1 beaten egg yolk
1 tablespoon olive oil
680 grams of minced beef
1 finely chopped onion
1 teaspoon oregano
1 teaspoon freshly ground black pepper
1/2 cup freshly chopped parsley
5 ripe tomatoes, finely chopped

6 steps to prepare eggplant mousse:

1. Heat a grill. Brush the eggplant, potato and pumpkin slices with extra-virgin olive oil. Leave them on the grill until they are tender and have a light brown color. Place the potato slices on the bottom of a yena bowl. The next layer is eggplant, followed by pumpkin, then set aside.

2. Preheat the oven to 190 degrees Celsius. Melt the butter in a pan over medium heat. Add the flour and cook for about 5 minutes or until the flour has a slightly fried smell. Add milk, nutmeg and salt. Bring to the boil, at medium-high temperature, then reduce the temperature to low-medium and leave for another 10 minutes.

3. Beat the beaten egg yolk in a bowl and mix quickly with 1/4 cup of thickened milk, adding one tablespoon at a time. Mix quickly in the thickened milk and mix well until the composition is homogeneous, then set aside.

4. Meanwhile, heat a tablespoon of olive oil in a large skillet over medium-high heat. Stir in the beef and onion and simmer until the meat is no longer pink. Drain any excess fat, then add oregano, parsley, tomatoes, salt and pepper.

5. Turn the heat to medium, cover the pan and boil the composition for 10 minutes, stirring occasionally.

6. To assemble the moussaka, spread the meat mixture over the vegetables and sprinkle the feta cheese over it. Pour the white sauce over the top of the dish and smooth with a spatula. Leave in the preheated oven for about 30 minutes or until ready.


Eggplant mousse with pork - Recipes

Ingredient: 5-6 eggplants longer and not too thick (about 1 1/2 kg), 300-500 g pork, veal, beef or poultry breast, or mixed, a large onion, 750 g tomatoes, 1-2 peppers fats, parsley, pepper, salt.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: 1. Wash the aubergines, cut them into 1 cm thick slices and put them in a bowl. Sprinkle with a teaspoon of salt, mix and leave for about 30 minutes to leave the juice. Then, wash well. in 2-3 cold waters and squeeze into fists or gauze, without crushing. Place in a large, glazed tray, sprinkle well with 100 ml of oil and mix well then put the tray in the oven on high heat, where it is left for 25-30 minutes in the meantime, return to fry evenly. . 2. Eggplants, after being washed and squeezed, can be fried in a pan, but not directly on the flame. In the hot pan, 3-4 minutes, put 1-2 tablespoons of oil, place the eggplants next to each other, as close as possible and fry for 2-3 minutes on each side. Do not soften too much. 3. Eggplants, washed as in point 1, boil for only 5 minutes in boiling water, then pour into a strainer, where it is allowed to drain well. The meat, passed twice through the mincer, is cooked in oil. with onion, oil and spices. In a heat-resistant dish, greased with oil, put 1/2 of the eggplant, placing the slices next to each other on top of them put half the amount of meat, then half of the sliced ​​tomatoes, sprinkled with finely chopped parsley and continue with 1/3 of the eggplant, the rest of the mince and tomatoes, sprinkled with salt and parsley and, finally, the rest of the eggplant, placed next to each other. Sprinkle with 50 g grated Telemea cheese on top or only with 2 tablespoons of breadcrumbs, fried with three tablespoons of oil. Place the dish in the oven 30 minutes before serving the muscat.



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Eggplant mousse with pork - Recipes

Preparation time: 1 h 20 min.

Ingredient: 5 medium eggplants, 750 g lean meat, 3 large onions, 3-4 tablespoons lard, 3-4 tomatoes, 1 egg, 1 glass of sour cream, 1 tablespoon flour, 2-3 tablespoons meat or water juice, pepper, salt, parsley tocat, pesmet.
Home delivery! Great to buy the ingredients for this recipe!

Method of preparation: Cut the eggplant to the thickness of a finger, sprinkle with a little salt and leave for at least 30 minutes, so that the black eggplant juice drains. During this time the meat is passed through the car. Finely chop an onion, fry it with a tablespoon of lard without leaving it to brown, put the minced meat, pepper and salt in the same pan and let it fry a little. The meat must be juicy. Each slice of eggplant is lightly squeezed by hand, wiped with a napkin and fried in lard on both sides. On the bottom of a pan greased with lard and sprinkled with breadcrumbs, place a layer of tomatoes cut into thin slices, over the tomatoes a row of eggplant, then a row of meat. Do this until all the eggplant and all the meat are placed. The last row must be eggplant, over which are placed thin round tomatoes. Put the pan in the oven for & # 189 hours. Then pour over the sour cream mixed well with flour, a tablespoon of meat juice and a beaten egg. Sprinkle a little chopped parsley and leave in the oven until slightly browned.



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Moussaka

Eggplant mousse recipes with minced meat & # 8211 how to make authentic greek eggplant mousse. Baked Greek moussaka recipe to cook eggplant with minced meat, cream and other simple and delicious ingredients. Learn in this video how to make Greek eggplant mousse using an authentic moussaka recipe!

Potato Mash with Minced Meat and Cream (Baked Potatoes in 9 Steps) 3.7 (12)

Potato mousse recipes with minced pork & # 8211 Mashed potatoes with minced pork. Potato nutmeg recipe with minced pork and sour cream in the oven to prepare the nutmeg with simple and delicious ingredients. Learn in this video how to make mashed potato mousse using a traditional and tasty moussaka recipe!

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Greek eggplant and potato bite - recipe, ingredients, preparation

Greek Musaca - my mother's favorite dish when she was packing for us when we went to college! I can't blame her, she's easy to prepare, easy to serve, delicious, filling - what more could you want from a dish?

My mother has always been a fan of beef, she liked it and included it in all the dishes she cooked! I have discovered over time that it is better to use a mixture of beef and pork for this recipe, because the pork is a little fatter and the final preparation will not be dry. But you can use any kind of meat you want, Greek moussaka is quite versatile from this point of view!

For the sake of those times and because I missed this dish, I decided today to present you the Greek moussaka recipe, a special multilayer moussaka recipe, which comes out wonderful every time! Next, we will prepare the Greek moussaka together, following the mother's recipe step by step! Let's begin!


Eggplant mousse and diet meatballs

V & # 259 present & # 259m two & # 259 dietary recipes: Dietary eggplant bite & # 259 & # 537i Potato meatballs with tar & acirc & # 539e. They are very tasty and can even be eaten by people on a diet. The minced beef is not as heavy as the pork, so I recommend the moussaka recipe. Also, I recommend the meatball recipe made from mashed potatoes that can be eaten as such or as a garnish for a chicken grill. .

Photo: Dietary eggplant bite & # 259 & ndash iStock

Dietary eggplant bite & # 259

& Icirc & # 539i must:
2 eggplants
4-5 large potatoes
4-5 ro & # 537ii mari
1/2 kg of minced beef
2 or & # 259
salt & # 537i pepper
Preg & # 259te & # 537ti a & # 537a:
Peel the eggplant and wash the potatoes and then cut the slices. The tomatoes are washed and the slices are cut. The minced meat is seasoned and seasoned to taste with salt and pepper.
Grease a 3 kg bowl (tray or Jena bowl) with a little oil. In this bowl, alternately, a layer of potato slices, a layer of tomato slices, a layer of eggplant slices and a layer of minced meat. Repeat then the top layers must have a layer of red. Cover with water and put in the oven to dry. Pour over 2 beaten eggs and put them in the oven for a few more minutes.

Re & # 539et & # 259 de Raluca-Ramona Pop, S & acircngeorgiu de Mure & # 537, jud. Mure & # 537

Photo: Potato meatballs with t & # 259r & acirc & # 539e & ndash iStock

Potato meatballs with t & # 259r & acirc & # 539e

& Icirc & # 539i must:
2 potatoes
50 g t & # 259r & acirc & # 539e
40 ml milk
20 g butter
1/2 or
Preg & # 259te & # 537ti a & # 537a:
Put the potatoes in the shell and boil them, and when they are ready, clean them and pass them. Mix the milk with 40 g of milk and leave it to the composition for 10-15 minutes, then add the mashed potatoes, 1/2 egg and 1 53 eggs. / 2 of the amount of butter.
3-4 meatballs are formed, which are passed through the remaining dough and fried in butter. They are indicated for diabetics.


Eggplant bite with minced meat

The end of summer fills the markets with vegetables and fruits that are now ripening, at the end of the season, one of them being the eggplant that we, Romanians, are used to cooking more in the form of eggplant salad. It is the easiest recipe to make and the best known in our country, which has remained a tradition. But eggplant can be used in many other simple and easy recipes, such as, for example, marinated eggplant with garlic or an Italian-style eggplant stew (traditional Italian recipe). Even our mundane eggplant salad, which we are used to making with mayonnaise, can be prepared much healthier by making a traditional recipe in the gastronomic culture of the Arab countries known as babaganoush. And these are just some of the ways we can cook eggplant. There are many other possibilities and simple recipes such as this recipe eggplant mousse with minced meat and whose recipe I will write below.


The best meatball with meat & # 8211 food that will be No. 1 at any holiday meal!

Enjoy an incredibly tasty and delicious bite! This spectacular bite combines excellent meat and vegetables, forming a culinary delicacy full of tastes and aromas, which seduce you and make you salivate. Simple but harmoniously combined ingredients make this dish an ideal gastronomic dish for a festive meal or a romantic dinner. Don't miss this tempting recipe!

ingredients

& # 8211 300 g minced meat (pork + beef)

& # 8211 100 g soft cheese (cream cheese)

& # 8211 1 bunch of fresh parsley

Method of preparation

1. Grease a baking tin with butter and put a layer of potato slices.

3. Mix the minced meat with finely chopped onion and season with salt and pepper. Place the meat on top of the potatoes.

4. Grease the meat layer with mayonnaise and place a layer of potatoes on top. Season with a pinch of salt and pepper. Grease with mayonnaise.

5. Cut the eggplants into rounds, salt them and let them sit for 30 minutes, then fry them in sunflower oil.

6. Place the eggplants in the form.

7. Then put a layer of sliced ​​tomatoes.

8. Pour over the prepared sauce of 1/2 glass of water, 2 tablespoons of mayonnaise and a tablespoon of oil.

9. Grate the cheese and Parmesan cheese through a large grater and sprinkle over the tomatoes.


I think anyone who is a little good at cooking knows how to make a steak. It's no big deal to season a piece of meat and put it in the oven. It's all about choosing a fatty meat (so that the juicy steak comes out), the right spices, combining them, leaving them for a while to continue Reading & # 8220Pork Steak & # 8221

A fragrant, autumn-flavored dish. It can also be made with ready-baked peppers from the jar, or from the freezer, if you have them. In this case, it's a quick recipe. I was inspired by the Pope Good Recipes website. For 4 servings: 800 g capsicum 100 ml sweet cream (30-35% fat) 1-2 tablespoons or Continue Reading & # 8220Baked pepper stew with cream & # 8221