http___www.kuhaona.com_2019_07_namaz-od-patlidzana__1.xml
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From August to October, eggplant is much used in the meals of the Mediterranean and even Dalmatian cuisine. Low in calories, rich in proteins and fiber, who would not want to use it in today’s diet. We could not resist it either, so we enriched it with olive oil, garlic, anchovies and lemon juice and turned it into a nice spread. Over the toasted bread, combined with tomatoes, it will be your new favourite snack. Ingredients 550 g (19 oz) or 2 smaller egg-plants 1 tablespoon olive oil 2 salted anchovy fillets 1-2 cloves garlic 1 tablespoon honey half a lemon juice half a sprig parsley salt, pepper For serving: toasted bread black olives Preparation Wash the eggplants, dry and cut in half. On each half of the eggplant create a rhomboidal net on the peel using a knife, coat the surface with olive oil and bake in an oven previously heated to 200 ˚C (392 °F), 30-40 minutes. After you have cooled them a bit, put in blender the central part of the eggplant (without the peel), a tablespoon of olive oil, chopped anchovies and garlic, honey, lemon juice, chopped parsley, salt and pepper. Mix it all well to get a creamy spread. Cool well in the refrigerator and cover the surface with plastic foil. Serving Serve eggplant spread on toasted bread with black olives. Preparation time 60 minutes
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Od kolovoza do listopada, patlidžan se puno koristi u jelima mediteranske, pa tako i dalmatinske kuhinje. Niskokaloričan, bogat proteinima i vlaknima tko ga ne bi poželio u današnjoj prehrani. Nismo mu ni mi odoljeli pa smo ga obogatili maslinovim uljem, češnjakom, inćunima i limunovim sokom u fini namaz. Preko popečnog kruha u kombinaciji s rajčicama bit će vaš novi omiljeni mali zalogaj. Sastojci 550 g ili 2 manja melancana (patlidžana) 1 žlica maslinova ulja 2 slana fileta inćuna 1-2 češnja češnjaka 1 žlica meda sok od pola limuna pola vezice peršina sol, papar Za posluživanje: tostirani kruh crne masline Priprema Patlidžane operite, posušite i prerežite napola. Na svakoj polovici patlidžana napravite nožem mrežu tako da dobijete rombove, premažite površinu maslinovim ulje i stavite peći u prethodno zagrijanu pećnicu na 200°C, 30-40 minuta. Malo ih ohladite, pa zatim u sjeckalicu stavite pečeni, središnji mesnati dio patlidžana (bez kore), žlicu maslinova ulja, usitnjene filete i češnjak, med, limunov sok, nasjeckani peršin, sol i papar. Sve dobro izmiješajte kako bi dobili finu kremu. Dobro ohladite u hladnjaku tako da površinu prekrijete plastičnom folijom. Posluživanje Kremu od melancana poslužite na tostiranom kruhu uz crne masline. Vrijeme pripreme 60 minuta