Potrei mangiare queste melanzane ogni giorno! Ricetta italiana all'aglio più deliziosa al mondo!
Potrei mangiare queste melanzane ogni giorno! Ricetta italiana all'aglio più deliziosa al mondo!
Ciao a tutti! Oggi vi propongo una facilissima e deliziosa ricetta di melanzane! Melanzane grigliate all'aglio e basilico è uno sfizioso antipasto perfetto per pranzo o cena. Io le preparo molto spesso e non mi stancano mai! Anche la mia famiglia le adora! Chiunque può fare questa facile ricetta di melanzane all'aglio e basilico! Bastano pochissimi semplici ingredienti e poco tempo per preparare questa delizia! Le melanzane non sono mai state così saporite e profumate! Vi consiglio di provare questa deliziosa ricetta di melanzane grigliate all'aglio e basilico e sono sicuro che vi piaceranno!
Ingredienti:
- 2 melanzane
- 3 spicchi d'aglio
- Basilico fresco q.b.
- Olio d'oliva
- Sale, pepe, peperoncino con erbe aromatiche
#ricetteperfette
#melanzane
#melanzaneall'aglio
#antipasto
#asmr
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Delicious pickled eggplant | Egyptian Style
Preserved
Italian
Eggplant Recipe
- Laura Vitale -
Laura in the Kitchen
Episode 999
How to
Pickle Eggplant
, southern Italy style.
Pickling Eggplant
Concetta Style
طريقة عمل الباذنجان المخلل المحشي بخلطة تخليل مميزة
- Pickled Eggplant
Theresa's Pickled Eggplant
How to Make
Classic Italian
Pickled Eggplant
| Melanzane Sott'olio
How To Make Makdous
- Pickled Stuffed Eggplants
- طريقة تحضير مكدوس الباذنجان
Pickled Baby Eggplant
with Walnuts
& Olive Oil
SRI LANKAN PICKLED EGGPLANT
- RECIPE
Eggplant with Nonna
- Laura Vitale
- Laura in the Kitchen
Episode 473
Aubergine
Parmigiana
(Eggplant)
| Jamie Oliver
| #MyFoodMemories | AD
How to Pickle Veggies
with Chef Curtis Stone
Roasted Eggplant
with a Miso Glaze Recipe
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Egyptian
Italian-Style Pickled Eggplant: a tasty side dish to try!
You'll fall in love with this Italian recipe!INGREDIENTS
1 kg eggplants
Salt
Olive oil
Chili powder
Dried parsley
Garlic powder
Dried oregano
600ml water
600ml vinegar
Glass jars
METHOD
Peel the eggplants and cut them into medium strips.
Put them in a strainer with a bowl underneath, add salt. Place a bowl full of water on top to apply pressure and let them sit overnight.
Pour water and vinegar into a pot, add salt, and bring to a boil.
Rinse the dehydrated eggplants, squeeze well, and pour into the vinegar-water mixture. Let cook for 4 minutes from when it begins to boil again.
Strain the eggplants, and place them on a tray with kitchen paper to dry for 5 hours.
Boil the glass jars for 15 minutes to sterilize them. Then add oregano, parsley, garlic, chili powder, and olive oil to the bottom of the glass jars.
Fill each jar with the dehydrated eggplants, then top with more olive oil and seasoning. Close and place them in a pot with a cloth and boil for 15 minutes to vacuum seal.
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