http___being-vegan.net_recipes_main-dishes_pasta-with-eggplant-sauce_.xml
http___finirecepti.net.hr_priprema_patlidzani-alla-parmigiana__1.xml
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Pasta with eggplant sauce Pasta with eggplant sauce is a very simple main dish, prepared with fresh ingredients: eggplant, tomatoes and basil. Ingredients 1 small eggplant 1 small onion 2 tbsp extra virgin olive oil 5/6 cup vegetable broth 10 1/2 oz tomato puree 6 basil leaves 5 3/4 oz pasta salt Directions - Wash the eggplant and cut it into cubes of half inch. Put them in a colander, sprinkle with a pinch of salt, mix and let them rest for at least 20 minutes. - Meanwhile peel the onion, chop finely and place in a large pan with the oil and gently brown it with a pinch of salt and few tablespoons of hot vegetable stock. - Increase heat, add the eggplant and cook for about 5 minutes, until they are pretty soft. - Combine the tomato sauce, washed and chopped basil leaves, and continue cooking over low heat, covered, for 10-15 minutes, until the sauce has reduced according to your own personal taste. - When it’s ready taste it and add the salt. - Boil the pasta in plenty of salted water and just before draining add a ladle of cooking water into the pan containing the sauce, then turn on the fire. - Pour the drained pasta into the sauce pan over high heat for a few seconds, stirring frequently.
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- Almo Čatlak - 40 min - 4-6 porcije - Srednje kalorično - Jednostavna priprema - Sadrži mlijeko, nema mesa Stabljika patlidžana mora imati izražajnu zelenu boju, a unutrašnjost bijelu boju s nekoliko sjemenki. Ukoliko je unutrašnjost zelene boje, patlidžan nije dozrio. Patlidžan nije bogat vitaminima i mineralima, ali zato obiluje celulozom, potiče rad probavnih organa te sadrži znatnu količinu pektina, koji snizuje kolesterol. No dosta priče, pogledajte jedan od primjera što Talijani čine s patlidžanom i uživajte! - patlidžani, 4 - sjeckana rajčica, 750 g - češnjak, 3 režnja - parmezan, 130 g naribanog - sir mozzarella, 200 g - bosiljak, 15 listova svježeg - ulje za prženje - ekstra djevičansko maslinovo ulje - sol i papar (svježe mljeveni) - Patlidžane operemo, očistimo, poprečno narežemo na ploške debljine pola centimetra, stavimo ih u zdjelu, prelijemo limunovim sokom i vodom, posolimo i ostavimo da odstoje 20-ak minuta da se odgorče, listove bosiljka nasjeckamo, a sir mozzarellu narežemo na kriške. - Neočišćene režnjeve češnjaka nagnječimo i stavimo u lonac, na 2-3 žlice ugrijanog maslinovog ulja, i čim češnjak zamiriše dodamo sjeckanu rajčicu, posolimo, promiješamo i kad zavri kuhamo 10-ak minuta na laganoj vatri. - Za to vrijeme u tavu, u duboko vrelo ulje, stavimo ploške patlidžana i pržimo ih sa svake strane tri minute. - Pržene ploške patlidžana izvadimo na kuhinjski papir da im upije višak masnoće. - Zatim iz umaka od rajčice izvadimo režnjeve češnjaka, začinimo paprom, maknemo s vatre i umak izradimo štapnim mikserom. - Potom na tanjur za posluživanje rasporedimo ploške patlidžana, prekrijemo ih kriškama mozzarelle, prelijemo umakom od rajčica, posipamo sjeckanim bosiljkom i naribanim sirom parmezanom te poslužimo.