http___margodrobi.com_bs_2021_01_17_rolnice-od-patlidzana__1.xml
1.1 2.1 2.2 2.3 2.4 3.1 3.2 3.3 3.4 3.5 3.6 4.1 5.1 5.2 6.1 6.2 7.1 7.2 7.3 8.1 9.1 9.2 9.3 10.1 11.1 11.2 12.1 12.2 12.3 13.1 13.2 13.3 13.4 14.1 14.2 15.1 15.2 16.1 17.1 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 30.2 30.3 30.4 30.5 30.6 31.1 31.2 31.3 31.4 31.5 31.6 31.7 31.8 32.1 32.2 32.3 32.4 33.1 33.2 34.1 35.1 36.1 37.1 37.2 38.1 39.1 39.2 39.3 39.4
Persian eggplant salad As you might have noticed, I recently fell in love with Persian cuisine. Which is why I decided to make yet another Persian dish – Persian eggplant salad. I really like all the flavors that are dominant in their dishes, the lemon, pomegranate, olive oil and all of the spices that they use. And like the others that I made, this dish is made with all of these lovely ingredients. It is delicious, healthy, easy to make, and on top of all that – vegan. What’s not to like? I am not someone who makes a lot of salads, but this one really bought me. And I think you will like it as well. Especially if you liked the previous two Persian recipes that I posted here. So if i peaked your interest, feel free to keep reading. Some health benefits As you may have noticed, this dish is full of great and healthy ingredients. But today I chose to write a thing or two about eggplants, since they make up the majority of the dish. Eggplant provides a good amount of fiber, vitamins and minerals in few calories. They are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage. Some animal studies have found that eggplants may improve heart function and reduce LDL cholesterol and triglyceride levels, though human research is needed. They can help promote weight loss. It can also be used in place of higher-calorie ingredients. Eggplants contain solasodine rhamnosyl glycosides, which test-tube studies indicate may aid in cancer treatment. And as you might have noticed from the ingredient list, there are a few more healthy veggies included in this recipe, but more on them some other time. I think that these are some pretty good reasons to try and include eggplant into your meals every now and then. And if you are short on ideas, why not start with this wonderful vegan Persian eggplant salad? A piece of advice This is a very easy salad recipe, so this section of the post might be very short. But I wouldn’t be me if I didn’t have a few tips to give you, so here we go. The eggplants and the red peppers are supposed to be blistered over an open flame in the original recipe, but I had to work with what I had. And oven baked veggies are pretty awesome as well. The dish turned out delicious. It would be best if you could crush the garlic, but you can finely chop it as well. The red horn peppers need less time in the oven than the eggplants, so don’t forget to take them out first (when they become a bit charred and relaxed). You don’t need a zip-lock bag, you can place them in any plastic bag, twist it and set aside for about 20 minutes. We do this in order for them to sweat a little so we can peel off the skin easily. I am very used to handling hot food, but if you are not, feel free to let the veggies cool down prior to cutting them. Pomegranate molasses is an ingredient that you can make on your own with very few ingredients, and I am going to leave the recipe for that right – here. These measurements are enough for 1 salad. If you are making the Persian eggplant salad for multiple people, make sure to increase the measurements. Persian eggplant salad Ingredients 2 eggplants 2 red horn peppers parsley (a small bunch) 2 cloves of garlic 2 tbsp of lemon juice 3 tbsp of olive oil a pinch of cinnamon pomegranate molasses* pomegranate seeds salt pepper Directions - Line a baking dish with some parchment paper. Place the whole eggplants and red horn peppers in the dish. Heat the oven to 220 degrees Celsius (425 F) and place the baking dish in it. Take the red peppers out after 30 minutes and place them in a zip-lock bag. Set aside for about 20 minutes. Let the eggplants bake for 45 to 50 minutes in total. - Take the eggplants out and cut them in half lengthwise. Scoop the eggplant out with a spoon and throw away the skin. Chop the scooped eggplants into small pieces if needed. Press them down a bit to remove the excess water. Set aside. Take the red horn peppers out of the plastic bag and peel the skin off. Cut the peppers into small pieces. Chop (or crush) the garlic and cut the parsley into small pieces. - In a medium sized bowl mix together the eggplant, red horn peppers, garlic, lemon juice, olive oil, a pinch of cinnamon, some salt and pepper and parsley. Mix everything with a spoon. Add a few splashes of pomegranate molasses and gently mix again. Top off with some pomegranate seeds and some more parsley. - These measurements are enough for 1 salad. If you are making the Persian eggplant salad for multiple people, make sure to increase the measurements. Notes - * Pomegranate molasses is an ingredient that you can make on your own with very few ingredients, and I am going to leave the recipe for that right – here. If you liked this recipe, make sure you check out my other recipes like: Feel free to tell me what you think about this in the comments below, or send me the pictures of your own Persian eggplant salad. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and a bunch of other stuff, follow me on instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.
1.1 2.1 2.2 2.3 3.1 3.2 4.1 4.2 5.1 6.1 6.2 7.1 7.2 8.1 8.2 8.3 9.1 10.1 10.2 10.3 11.1 11.2 11.3 11.4 11.5 12.1 13.1 14.1 14.2 14.3 14.4 15.1 15.2 16.1 16.2 16.3 16.4 16.5 17.1 17.2 18.1 18.2 18.3 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 27.2 27.3 27.4 27.5 28.1 28.2 28.3 28.4 28.5 28.6 29.1 29.2 30.1 30.2 31.1 32.1 33.1 33.2 34.1 35.1 35.2 35.3 35.4
Rolnice od patlidžana Budući da se mojim čitateljima svidio moj recept za rolnice od tikvica, počela sam razmišljati o drugim načinima pripreme ovog jela. Rolnice od patlidžana jednako je jednostavno napraviti, a uz to su i vrlo ukusne. Rekla bih da je ovaj recept čak i lakši od recepta s tikvicama. Ideja je ista, ovo su povrtni smotuljci sa veganskim sirom u umaku od paradajza, međutim, fil sam promijenila za ovaj recept i na kraju sam ga zavoljela. Takođe je lakše izrezati patlidžane i smotati ih. Ovaj recept je izuzetno jednostavan i brz za napraviti. Osim toga, može biti vrlo dobar za vas zbog svojih zdravih sastojaka, a uz sve to je i super ukusan. Neke koristi za zdravlje O ovome sam već pisala prije, ali ne škodi ponoviti gradivo. Postoji nekoliko razloga zašto biste trebali napraviti ovo jelo ili bilo koje jelo koje sadrži patlidžan. Patlidžan pruža dobru količinu vlakana, vitamina i minerala uz malo kalorija. Imaju puno antocijanina, pigmenta s antioksidativnim svojstvima koji može zaštititi od ćelijskih oštećenja. Neke studije na životinjama otkrile su da patlidžani mogu poboljšati rad srca i smanjiti nivo LDL holesterola i triglicerida, iako su potrebna istraživanja i na ljudima. Oni mogu pomoći u gubitku kilograma. Mogu se koristiti i umjesto visokokaloričnih sastojaka. Patlidžani sadrže solasodin ramnozil glikozide, za koje studije pokazuju da mogu pomoći u liječenju karcinoma. Mislim da su ovo prilično dobri razlozi da svako malo pokušate uključiti patlidžan u svoje obroke. A ako vam nedostaju ideje, zašto ne biste započeli s ovim divnim rolnicama od patlidžana? Ako to nije nešto što biste željeli, na ovom blogu postoji još nekoliko recepata koji uključuju ovo povrće. Humus pruža širok spektar vitamina i minerala. Također je sjajan biljni izvor proteina, što ga čini hranjivom opcijom za vegane i vegetarijance. Sadrži slanutak, maslinovo ulje i sjeme sezama (tahini), za koje je dokazano da imaju protuupalna svojstva. Humus je odličan izvor vlakana, koji vam mogu pomoći sa probavom. Uz to, vlakna slanutka mogu poboljšati rast zdravih crijevnih bakterija koje proizvode butirat – vrstu masne kiseline koja pomaže u hranjenju ćelija u crijevima. Nekoliko savjeta Recept je vrlo jednostavan i brz, ali kao i uvijek, spomenut ću nekoliko stvari koje bi vam mogle pomoći u ovom procesu, posebno ako ste početnik. Predlažem da kupite patlidžane srednje veličine koji nisu jako zaobljeni, pa ih možete lakše rezati. Kad ispečete kriške patlidžana, trebali bi postati dovoljno mekani da se smotaju. Zato napravite mali test kada ih izvadite iz rerne. Ne pokušavajte ih savijati dok su još sirovi, samo ćete ih slomiti. Premažite sos od paradajza na dnu posude za pečenje. Potrebno vam je tek toliko da ga pokrijete, nema potrebe da rolnice plivaju u umaku. Pokušajte pronaći vrstu veganskog sira koji se topi ako možete. Ali ako ne možete kupiti veganski sir, možete biti kreativni s punjenjem. Postoji gomila jednostavnih recepata za veganski sir (ricotta) koji se mogu naći na internetu. Takođe možete improvizovati i dodati malo povrća u fil. Željela sam ukrasiti svoje rolnice od patlidžana svježim bosiljkom i veganskim parmezanom, ali nisam ih uspjela pronaći u trgovini. Prije nego što ih smotate, stavite veganski sir na malu gomilu na jedan kraj kriške patlidžana. Držite ga na mjestu prstima, a zatim počnite motati. Ova mjerenja su dovoljna za 2 osobe. Napravila sam malu količinu kao što vidite na slikama, jer sam taj dan kuhala samo za sebe. Ako vam treba više, prilagodite mjerenja u skladu s tim. Sastojci 2 patlidžana srednje veličine 200 g veganskog sira 4 pune supene kašike humusa 1 čajna kašika limunovog soka Paradajz sos Biber Upute Operite patlidžane i narežite ih tanko (po dužini). Stavite list papira za pečenje na tepsiju i na njega stavite kriške patlidžana. Zagrijte rernu na 220 stepeni Celzijusa i pecite ih 15 minuta. Nakon toga trebali biste ih moći lako smotati. Izvadite ih iz rerne i pustite da se ohlade. Narendajte veganski sir. U maloj posudi pomiješajte humus i limunov sok. Uzmite posudu za pečenje i prekrijte dno sosom od paradajza. Uzmite svaku krišku patlidžana i na nju rasporedite smjesu humusa i limunovog soka. Uzmite malo veganskog sira i stavite ga na jedan kraj kriške. Smotajte krišku, počevši od dijela na kojem je sir. Stavite svaku rolnicu u posudu za pečenje i prelijte ih sa još malo umaka od paradajza i prstohvatom bibera. Zagrijte rernu na 190 stepeni Celzijusa i pecite oko 20 minuta. Izvadite ih iz rerne i poslužite dok su još topli. Ova mjerenja dovoljna su za dvije porcije rolnica od patlidžana. Ako vam se svidio ovaj recept, provjerite i ostale moje recepte poput: – Marokanski punjeni patlidžani Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svojih vlastitih rolnica od patlidžana. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link do mog Patreona – ovdje.