Tag Archives: thyme

Breaded eggplant: easy and healthy recipe for oven

11 Sep
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The eggplant is one of these vegetables I choose once and more because, besides I love it, it is ideal accompaniment for uncountable preparations. One of my favorite ways to cook up eggplants is fried and crispy, but I avoid to make it in that form because it absorbs more fats. It is actually a pity that we have to step down the frequency we eat it in this way. For this reason, the last time I prepared eggplant I tried with breaded slices with cheese that I baked into the oven. The result was a crispy, tasty and healthier course.

Present in the human diet for 4000 years, the eggplant has some other common names in English: aubergine in British English, and also brinjalbrinjal eggplantmelongenegarden egg or guinea squash. Today, edible varieties are protagonist in the culinary culture around the world. We can find it in the Greek Mousaka, in the Arabian Baba Ganoush, in the Italian Caponata or Parmigiana, in the Catalan Escalivada and many other.

Although I´m pretty sure you´ll love this way, I´m gonna give you a tip just in case you consider frying eggplant anytime. If you put the eggplant into a bowl with salted water during 24 hours, you will get frying the pieces without extra fats. Why does it happen? Simple: the eggplant  pulp is full of air and it´s cavernous. When it is soaking, the water covers all this free space inside the pulp and later, when you fry it, the oil won´t be able to being absorbed. So, if you want frying eggplant, no matter if it´s breaded or not, put the slices into water with salt. Now, lets try our today´s recipe.

Todos los derechos reservados por Tras La Receta

All rights reserved by Tras La Receta

  

Ingredients:

1 large eggplant

1/2 cup of breadcrumb

1/2 cup grated cheese

1 tsp dried oregano

1 tsp dried thyme

1 beaten egg

pepper

salt

How to prepare Breaded eggplants: recipe for oven (2 persons)

  1. Mix the breadcrumb and cheese, the thyme and oregano into a dish. Beat the egg into another dish with a pinch of salt.
  2. Wash the eggplant and cut it into transversals slices. Season them with salt and pepper.
  3. Pass every slice by beaten egg pricking it with a folk and later pass it by the breadcrumb and cheese mix. Put them into an oven bake previously covered with baking paper. You can put them directly into the oven bake lightly painted with oil.
  4. Bake between 170 and 180 Celsius degrees during 12 to 15 minutes, depending on every oven. When they golden, prick  in order to check they are cooked.
  5. Take away from the oven and serve immediately with tomato sauce and mayonnaise, or enjoy them without those complements.

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

As my followers will have noticed the most of my recipes are thought for 2 persons, but the most of them, as well, are easily comprehensible. The ingredient´s adaptation is quite simple; just double the necessary amounts. Just one more tip for our today´s recipe: If you decide to prepare 2 eggplant for 4 persons, bake them in two different moments. You´ll see, a very easy, simple, economic and healthy recipe. Enjoy them!

Stuffed potatoes: the Cuban recipe, step by step

19 Jul

Today I want to  share a Cuban recipe, a classic on our mom’s menus, made of potatoes and mincemeat. I used to help my grandmother when she prepared them, no matter if the result were a little bit different of their perfectly round balls. I always insisted to eat the stuffed potatoes were prepared by myself, and I would enjoy so much elaborating them and later eaten them. I only participated at the moment of forming the balls, during the rest of the process I only used to watch and ask.

Todos los derechos reservados por Tras La Receta

Todos los derechos reservados por Tras La Receta

Ingredients to prepare Stuffed potatoes: the Cuban recipe (4 persons)

 5 potatoes

40 g butter (optional)

2  beaten eggs

bread crumbs for breading

250 g mincemeat

1 onion

4 crushed garlic cloves

1/2 red bell pepper

1/2 tsp dry oregano

1/2 tsp dry thyme

4 filled tbsp fry tomato sauce

2 tbsp oil

salt

black pepper

How to prepare Stuffed potatoes: the Cuban recipe

  1. Season the mincemeat with salt and black pepper to taste. Mix it with the crushed garlic, the oregano and the thyme.
  2. Heat the oil, add the onion and the red bell pepper, both finally chopped, leave them for a few minutes.
  3. Once the onion transparences incorporate the meat until it golden, then add the tomato sauce (you can use natural crushed tomato). Stir very well in order to integrate every ingredient with the mincemeat and let it cook for 8-10 minutes. Cook the meat with a cover if it is dry, if it has lot of liquid cook it without the cover.
  4. When the mincemeat has cooked, take it out into another recipient and put aside while we prepare the potatoes puree.

Keep in mind the stuffing should be more solid than in other preparations, because here the matter is make our work easier when we form the balls.

Let´s work our potato balls

  1. Cook the potatoes in boiling water with salt to taste for 10 minutes, depending on how large or small you have cut the potatoes.
  2. Make puree, add butter or not, check the salt and let it refresh no cool.

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

  3. Then, with help of a large spoon take first a portion, enough to form a ball, sculpt so that you make a hole in the centre in order to fill with a small spoon of our mincemeat.

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

  4. With the other hand take a smaller portion of puree, form a round layer and cover the filled ball, keep molding until you get a round ball, but don´t worry if it isn´t perfectly round at first time. Later it´ll catch a better form.
    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

     

  5. When you have finished all the balls the puree has permitted to form (8-12), it is the moment to breading them: pass them first for the beaten egg with a pinch of salt and then for the breadcrumb . It is in this part of the process when you´ll see how your balls end taking the right form without bigger complications.
    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

  6. Put them into the fridge at least for 10 minutes while you prepare a salad or any other accompaniment you prefer.
  7. Fry the potatoes in abundant oil (wait the oil heat very well in order to avoid the balls break). Once they golden turn around, let golden again and take them out.

    All rights reserved by Tras La Receta

    All rights reserved by Tras La Receta

Serve them with a salad of Roman lettuce, cucumber, tomatoes and red onion seasoned with a sweet mustard vinaigrette. It´s very easy: 2 1/2 tbsp mustard, 2 tsp honey, a trickle of Jerez Vinegar, 1 tsp extra virgin olive oil, a pinch of salt and pepper, all very well mixed until the ingredients blended.

If you decide to try this recipe, it´ll be better you do it in advance. You can prepare the mincemeat while you prepare the puree. Remember let the puree refresh but not completely cool. With respect to the breading, if the bread is very thin, sometimes it is necessary to repeat the breading, so later they will fry better and you’ll avoid they absorb more fat, even if this could seen paradoxical. And no more for today: prepare soon this recipe and tell me then. Happy weekend! 🙂

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