How To make Eggplant Provencale
1 1/2 c Uncooked brown rice
1 tb Olive oil
1 pn Saffron
3 c Water
1 1/2 ts Salt
EGGPLANT:
2 tb Olive oil
3 md Eggplants
1/4 c Water
1/4 c Sherry
VEGETABLES:
2 tb Olive oil
3 c Minced onions
1 lg Red bell pepper, minced
1 tb Sherry
1/2 ts Cayenne
2 md Tomatoes, chopped
1/2 c Dried currants
1/2 c Chopped fresh parsley
1/4 ts Black pepper
TOPPING:
1/2 c Tomato juice
1/2 c Toasted slivered almonds
Chopped fresh parsely Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt. Brush a large baking pan with olive oil. Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan. Add sherry & water. Cover tightly with aluminum & bake at 375F till tender, about 45 minutes. Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add peppers, 1 tb sherry & cayenne. Saute covered for 5 minutes. Stir in tomatoes,
currants, parsley & black pepper. Simmer covered for a few minutes. Combine rice & vegetable mixture. When eggplants are cool enough to handle, gently mash them & push the soft middle to the side. Mound the rice pilaf on each eggplant half. Pour tomato juice into baking pan, cover tightly & return to oven to bake about 30 minutes. Serve garnished with almonds & parsley.
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Auberginen-Käse-Salat. Einfaches und leckeres Rezept # 146
#Salat #Aubergine #Rezepte
Zutaten:
Aubergine - 400 g.
Zwiebeln - 1/2 Stck.
Zitronensaft - 1 Esslöffel
Tomaten - 200 g.
Caciotta-Käse - 100 g.
Knoblauch - 2 Nelken
Olivenöl - 1 Esslöffel
Salz
Schwarzer Pfeffer
Petersilie
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Ингредиенты:
Баклажан - 400 г.
Лук - 1/2 шт.
Лимонный сок - 1 ст.л.
Помидоры - 200 г.
Сыр брынза - 100 г.
Чеснок - 2 зубчика
Оливковое масло - 1 ст.л.
Соль
Перец черный
Петрушка
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Ingredienti:
Melanzane - 400 g.
Cipolle - 1/2 pz.
Succo di limone - 1 cucchiaio
Pomodori - 200 g.
Caciotta - 100 g.
Aglio - 2 chiodi di garofano
Olio d'oliva - 1 cucchiaio
sale
Pepe nero
prezzemolo
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Ingredients:
Eggplant - 400 g.
Onions - 1/2 pc.
Lemon juice - 1 tablespoon
Tomatoes - 200 g.
Caciotta cheese - 100 g.
Garlic - 2 cloves
Olive oil - 1 tablespoon
salt
Black pepper
parsley
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Ingredientes:
Berenjena - 400 g.
Cebollas - 1/2 pieza
Jugo de limón - 1 cucharada
Tomates - 200 g.
Queso caciotta - 100 g.
Ajo - 2 dientes
Aceite de oliva - 1 cucharada
sal
Pimienta negra
perejil
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Ingrédients:
Aubergine - 400 g.
Oignons - 1/2 pc.
Jus de citron - 1 cuillère à soupe
Tomates - 200 g.
Fromage caciotta - 100 g.
Ail - 2 gousses
Huile d'olive - 1 cuillère à soupe
sel
Poivre noir
persil
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Ingredientes:
Berinjela - 400 g.
Cebola - 1/2 un.
Suco de limão - 1 colher de sopa
Tomate - 200 g.
Queijo caciotta - 100 g.
Alho - 2 dentes
Azeite - 1 colher de sopa
sal
Pimenta preta
salsa
Confit of zucchini and tomato (tian provencale)
This provincial specialty from chef Roger Vergé is a confit of vegetable made of finely sliced zucchinis tomatoes and onions that are baked in the oven on a bed of onion with olive oil , a hint of garlic and crushed bay leaves. Get the recipe here:
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????????INGREDIENTS???????? ( for a 24 cm /9.5 inch ceramic quiche pan)
3 medium size onions
700 grams courgettes /1.5 pounds (roughly the same diameter as the tomatoes)
6 medium size tomatoes (around 600 grams/ 1.3 pounds)
2 garlic cloves
150 ml /5 fluid oz olive oil (100 ml before cooking and 50 ml after)
2 large bay leaf finely chopped
salt and pepper
notes:
- It is hard to say the exact numbers of courgettes (zucchinis) needed as they all vary in shape and size so just make sure you buy a bit extra just in case.
- when you buy them, the tomatoes and the courgettes must be firm ot the touch.
- oven cooking time and temperature: 1 hour at 200 degrees celsius / around 400 Fahrenheit
Pair with grilled white meats fish or chicken hot or cold.
for vegetarians just with a bt of toast with feta cheese on the side and a touch of balsamic vinegar.
Drink a rose wine cote de provence with it.
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GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine:
You’ve just come across the easiest tastiest eggplant recipe ???? #shorts
You’ve just come across the easiest tastiest eggplant recipe ???? #shorts
Is there anything better than garlicky roasted eggplant in the summer? I personally love eggplant and it’s one of my favourite vegetables. Beautifully caramelized, sweet, and so easy to make. This Roasted Garlic Eggplant with Yogurt Dip recipe can be used for spreads, or enjoyed on its own with refreshing yogurt dips. It is perfect to make on the grill or in the oven which is my preferred method. I hope you give this recipe a try and please let me know what you think in the comments or how you made it differently.
INGREDIENTS:
The Eggplant:
3 small eggplants cut in half mine were palm size
drizzle of olive oil for the eggplant + sprinkle of salt on each one
The Garlic Oil:
1 tablespoon olive oil
1-2 minced garlic cloves depending on how garlicky you like it
2 basil leaves ripped, finely chopped, or sliced
The Yogurt Dip:
½ cup plain yogurt any you like
salt to taste
tablespoon of lemon juice or to taste
teaspoon of olive oil
tablespoon finely chopped fresh dill or 1/2 a teaspoon of dry dill weed
✨You can find the full printable recipe with tips and directions on my website which is linked here:
Or you can search for “eggplant” in the search tab on my blog and it will pop right up ????themodernnonna.com
#eggplantrecipe #eggplant #vegitarianfood #summerrecipies #homemade #viral #shorts #themodernnonna #easyrecipes
Eggplant Provençale ll Vegetarian Side Dish ll Tasty Vegetarian Dish ll
#chefsumitpant #foodslide #eggplant #eggplantrecipe
TIAN PROVENCALE - By RECIPE30.com
A Provencale Vegetable Bake
Get full recipe here
A perfect dish for vegetarian Monday, or any day. Tian Provencale originated in Provence quite some time ago, this version travels further South with the addition of Parmesan cheese. A Tian is similar to a ratatouille Nicoise, just cooked differently.
Ratatouille (French Provencal Vegetable Stew / Side)
I'm not going to lie to you. I was never one to jump up and down with anticipation at the thought of Ratatouille. You'd never catch me ordering it at a restaurant, and it's not the first thing I'd think of making using leftover vegetables. It just never sounded, well, exciting.
How terribly wrong I've been all this time. It turns out I just never knew how to make it properly, and how good it can be when it is.
Look, ma! Finally growing up! ????
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