New recipes

Baked eggplant salad in a Zepter dish!

Baked eggplant salad in a Zepter dish!

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Eggplants are vegetables that belong to the nightshade family. This family also includes tomatoes, peppers, potatoes, tobacco and other very toxic plants (eg: nightshade).

The eggplant contains a lot of water, about 95%, and when cooking it will leave a lot of juice in the bowl.

Eggplants can be frozen, but they also change their taste and texture.

Mature eggplants will be chosen, as young eggplants have higher toxic potential and contain more solanine. So do not choose eggplants very countries.

To reduce toxicity, it is good to peel and leave to soak for a few hours in salt water. Do not eat raw eggplant.

Health benefits of eating eggplant

They contain nasunin, an antioxidant that benefits the brain, by protecting the cell membrane of lipids. Nasunina is an iron chelator and is therefore recommended especially for menopausal women.

Eggplants contain chlorogenic acid, with anti-mutagenic, antiviral properties and help lower LDL cholesterol.

Problems, risks, allergies related to eggplant consumption

They contain a small amount of nicotine.

Like other vegetables in the same family, they are highly inflammatory, worsening the symptoms of arthritis, rheumatism, and other inflammatory diseases due to the solanine content.

Avoid giving children eggplants and other solanine-containing plants often.


Due to the construction of the ZEPTER vessel, there are several possibilities to prepare food:

- Preparation with water,

- Preparation of hydrated foods without water,

- Frying (with added fat),

- Fryers (without added fat),

- Bake in a bowl.

This way you can bake eggplant in Zepter dishes, eliminating the use of the oven, the stove flame or grilling in the open air.

In a larger Zepter bowl, I used the 2.7-liter pot. 24 cm in diameter, put 1 eggplant cut lengthwise, placed with the peel on the base of the bowl. It is baked on a medium flame, after approx. 10 min., The heat control on the lid reaches the green area, and you will smell the ripe eggplant, then turn off the heat and wait for approx. 10 min. Lift the lid, remove the eggplant on a wooden stand, then remove with a wooden spoon the core of the eggplant from the shell. Continue with the rest of the eggplants in the same way. Be careful not to cool the pot to start a new baking (Thanks Simona for the advice;))

The ZEPTER vessel, through its unique and patented construction, offers multiple benefits if used properly.

The fact that the fire stops when the indicator needle on the thermal control reaches the green area, then the base of the vessel works like a hob, so saving 60% energy.

On the other hand, the kitchen will not be smoked, but only an aroma of ripe eggplant and no drop of heat in the kitchen, which means comfort.

Baked, drained and chopped eggplant mix vigorously with finely chopped onion, 1 egg yolk, sunflower oil and iodized salt, to taste. Eggplant salad is served on sandwiches, along with red aubergines. Good appetite!

Dough ingredients:
2/3 cup lukewarm water
1/4 teaspoon yeast
1 cup and 3/4 flour
1 teaspoon sugar
1 tablespoon olive oil
Preparation time (without the interval & icircn that increases the dough) : 15 minutes

Step 1: The yeast and water will combine and be left to rest for about 5 minutes
Step 2: Add flour, sugar, salt and oil. You will need to mix them to form a dough
Step 3: Knead the dough until it becomes elastic (about 5 minutes)
Step 4: & Icircl you will transfer & icircnto a bowl greased with a little oil, & icircl you will cover with a plastic foil and & icircl you will let it grow p & acircnă c & acircnd & icirc and it will double the volume

Eggplant salad with onions

This site uses Akismet to reduce spam. Find out how your comment data is processed.

I am interested in buying a book on how to eat healthy and with the content of healthy recipes

Hi Ileana, we don't have books to sell yet, but we will start working on a few soon. Until then, you can find some books in the bibliography that you can buy from bookstores or read partially online. Thank you very much for the question and please stay close and you will find out about several projects we are preparing :)

Hi, do eggplants have to be sliced ​​before they can be put in a dehydrator? thanks

Hi Andreea, yes, thin slices. With pleasure

Hi, is there a solution so that it doesn't come out bitter? I followed the recipe, but they turned out very bitter. Almost inedible. I rubbed them with oil and lemon and they are still bitter. (It would taste good if it weren't so bitter.

The bitterness must go away if you leave them more with salt and drain the water from them, or wash them a little. It depends on the eggplant, how long it has to stay with salt and a little water or lemon, to get that bitterness. It also tastes bitter if you dehydrate them after you have given them oil, lemon and a little salt.

I've always wondered what unripe eggplant tastes like or if it can be eaten unripe. That's what I want to ask you: Aren't raw eggplants toxic? do not fall hard on the stomach? I would even try to see what they taste like, but I'm a little skeptical.

I had no problems with them. I liked the taste with dehydrated eggplant :). I do not think that any plant is toxic, but only that we do not know how to use it, when and in what quantity (eg matraguna with which rituals and potions were made, medicines and others.) And tomato is in the same family as eggplant as well as peppers: nighshade family. For example, many years ago tomatoes were also said to be toxic, now it is said that that toxic substance is only in the back of the tomato :)).

Eggplant salad with avocado

I found in the morning & icircn freezer one last bag of baked eggplants, so I said do something good with them!

Because last year we had a good production of eggplant & icircn garden, we baked and kept in the freezer small packages for great delicacies over the winter. If you are not lucky enough to receive ready-baked and frozen eggplants from your mother, mother-in-law or hardworking aunt, in many supermarkets you will find jars of rum & acircnești eggplants on the shelf, which look very good.

Preparation time: 20 minutes

Necessary ingredients:

500 grams of ripe eggplant, cleaned and drained of juice

the juice of half a lemon & acircie

a sprig of green onion or two cloves of crushed garlic

How come:

Chop the eggplant with a wooden knife and rub with a little olive oil.

The avocado is crushed a little with a fork, so that a coarser paste remains.

Mix avocado with eggplant, lemon & acircie juice, onion, garlic and finely chopped parsley. Season with salt, then add pepper and turmeric to taste.

Serve on raw cucumber slices, on mayonnaise or as you like!

Oltenian eggplant food

Oltenian pots with eggplant

  • 6 eggplants
  • 500 g of beef
  • 1 packet of butter or 1 cup of oil
  • 1 cup Romanian sauce
  • 1 bunch of dill
  • salt to taste.

Wash the meat, drain well, then set pieces and fry in 100 g melted butter or oil after flavoring, quench the meat with water to cover.

Cut the eggplant into pieces, salt and let it drain for 15 minutes after draining, fry in 100 deg of melted butter or oil until golden brown.

Prepare a cup of Romanian sauce and sprinkle over the meat

Cut the tomatoes into slices and chop the garlic and add over the meat together with the fried eggplant and let it simmer.

Eggplant salad: 3 delicious recipes

We all know the classic eggplant salad recipe and most of us probably love it. It is simple to make and extraordinarily tasty, but most of the time, due to certain substances in the composition, but also the level of acid, eggplant can cause burns and can make digestion difficult, especially in combination with mayonnaise that we add for taste. Here are some reinterpreted recipes!

12 ripe eggplants in 15 minutes? Yes, it is possible.

It's probably obvious that eggplant they are something we really like. So there should not be too many eggplants, of various colors, cooked in various ways, from imam baildî up to moussaka. However, the most beloved recipe is eggplant salad (with her Bulgarian or Turkish cousin, in which the eggplants are grilled sliced, then drowned in garlic oil, called & # 8211 obviously & # 8211 & # 8222 eggplant baked in oil, with garlic, in a jar & # 8221 eggplant with walnut core made cream, instead of mayonnaise).

The problem is, for eggplant salad, eggplant should be baked. What takes time, burns, makes a mess in the kitchen, fills everything with smoke and soot and is something we would avoid, if we could. Over time, I took chopped baked eggplant in a jar from various companies, with the idea that maybe we can get rid of baking and have eggplant salad without too much work. Not that I didn't find anything palatable, but the taste of ripe eggplant was completely missing from all these jars, and I concluded that the producers are confusing between boiling and baking. Nothing tasteless than eggplant in store jars. And frozen ones are few and expensive. How to do it? Well, how to do it, we reserve a whole weekend for baking eggplant and basta.

But no more torment, from now on we can bake 12 eggplants in about 15-20 minutes, with one of Manuela's Recipes:

An aromatic pie with very few carbohydrates. You can serve it as an appetizer (cold) or as a main course (warm), in addition to a salad. The dough is wonderful, it can be used with other fillings. Source:

In the LCHF diet, only healthy fats are used in cooking. Butter also belongs to this category. But when it is cooked, it tends to burn due to the solids content. But by heating and boiling, solids can be removed from the butter to obtain a pure fat that can withstand high temperatures.

Exceptional eggplant salad

One of the dishes that reminds me of my childhood summers is the eggplant salad, which I hurriedly ate, running to the playground, greased with a slice of pita. We often ate it with tomato, onion and cucumber salad, and soaked in eggplant pita soaked in salad juice. Rainbow on the roof of your mouth!
Today I share with you the recipe for the childhood eggplant salad told over the phone by my grandmother.


  • 3 large eggplants, with a shiny skin and a slightly fluffy consistency
  • an onion
  • 70-80 ml of oil
  • salt and lemon juice to taste
  • optional: 1 teaspoon of mustard
  • 1 raw egg yolk (no egg if you are fasting)

Method of preparation:

1. The ingredients I wrote above are enough for a salad to eat 4 people well, at one meal. If you want to stay in the fridge for the next day, double or even triple the ingredients.

2. As for me, I prefer natural eggplant salad, no mayonnaise, no egg, only baked eggplant, salt, oil and lemon juice, but as my daughter prefers the other, I prepare it for her as I will look and in this recipe.

3. Although I prefer olive oil to all other oils, I like it so much that sometimes I eat it with bread, for this eggplant salad it seems to have a too strong taste, putting it in the shade of eggplant, so I prefer to use sunflower or rapeseed oil.

The first step in preparing the salad is baking the eggplant. The eggplants are baked by contact with a hot surface or even with a flame, until their skin carbonizes and the core becomes soft, which core will soften even if you put the eggplant in the oven, but in vain, the eggplant will not have the taste of smoked, baked , which we like so much. Therefore, bake the eggplants on a hot plate, on the grill, on the disk, in the embers, etc., turning them around to bake well. Be careful to pierce the shell with a fork, allowing steam and liquid to drain, otherwise the eggplant may explode, causing accidents.

When the eggplants are well cooked, remove them from the grill (hob, embers, etc.) and place them in a sieve placed on top of a collecting vessel, sprinkle with a little salt and cover with a lid. Allow to cool completely, during which time they will drain from the bitter liquid they contain. Eggplants peel well, removing any burns. Be careful not to use metal knives, but wooden, plastic or ceramic tools, otherwise the eggplants will turn black after oxidation. Also with a non-metallic tool, the eggplant is finely chopped, I use a ceramic knife, I used to have a kind of wooden sausage, but I lost it somewhere. Some people give the eggplant to the food processor, using the plastic knife, but it seems to me that they have no texture if they do so.

The chopped eggplants are placed in a bowl and from this moment the story can follow three different paths:

1. For natural eggplant salad, add oil by pouring in a thin thread while rubbing well with a wooden spoon, turning in one direction. Eggplants have the ability to absorb a large amount of fat, so they will become oily, creamy. After incorporating the oil (the more you pour, the more it will incorporate, the eggplant will behave exactly like egg yolk to mayonnaise) add very finely chopped onion, salt to taste and lemon juice.

2. For the eggplant salad with mayonnaise, add finely chopped onion and 2-3 tablespoons of mayonnaise over the chopped eggplant, mix and match the taste with salt and lemon juice to taste.

3. For eggplant salad… of the park would be with mayonnaise, in fact it really is, only it is not prepared separately, add over the chopped eggplant in the bowl onion, 1 pinch of salt, mustard and egg yolk. Pour the oil into a thin wire while mixing with a wooden spoon in one direction. Finally, the salad can be seasoned with a little lemon juice and has the taste and consistency of an eggplant salad with mayonnaise, only it does not contain as much oil.

Try this eggplant salad with baked peppers and pumpkin. It will become your favorite salad!

In the composition of the menus, salads are generally not absent. Due to their taste and appearance, with bright and attractive colors, salads play an important role in maintaining health.

Everyone has heard about eggplant salad, especially now in the summer, when the vegetables from which it is prepared are everywhere.

But the proposed recipe is different from all the others. I say this because I did not know that I can use one part milk and two parts oil or that we can put it in the composition of it and the pumpkin.

Therefore, the necessary ingredients for this recipe are:

& # 8211 1-2 tablespoons lemon juice

& # 8211 2 baked peppers / 2-3 boiled pumpkins

& # 8211 a few olives (optional)

& # 8211 green parsley (optional)

Method of preparation:

Choose 2-4 eggplants (depending on size) tender, young, strong, seedless, as dark as possible and with a shiny skin. They are baked on a live embers or on the stove flame or oil lamp, on a sheet. Under no circumstances should the eggplant be baked on the stove or in the oven as it will turn black.

The eggplants are turned on all sides and when they are soft to the touch it means that they are ready. They are placed on a piece of paper and while they are still very hot, they are quickly cleaned of their black skin. Keep a bowl of cold water in which your fingers are soaked from time to time, but as rarely as possible.

As it is cleaned, the eggplant strips are placed in a bowl and sprinkled with warm oil to keep them white. After all the eggplants have been cleaned, chop them, then rub them well with a wooden spoon with the rest of the oil, until they become like a frothy cream. The more they rub, the whiter and foamier they become.

We must be careful not to touch the eggplants with metals, because they turn black and become toxic. The woodcutter, the butcher and the wooden spoon are the most suitable objects for preparing eggplants.

Add salt and a little pepper, then rub well again, and whoever wants can drip a little lemon juice. To save oil, it can be replaced in part with milk (2 parts oil, 1 part milk, put separately).

Eggplant salad becomes tastier if you chop two baked peppers separately, which are mixed and then rubbed well with the rest of the composition.

To increase the amount of eggplant salad, peel 2-3 young and fresh pumpkins in advance and bring to a boil in salted water that has boiled. When soaked, put in a gauze and let it drain for 1-2 hours, then chop and rub well with eggplant paste.

After all the preparations are well finished, put the eggplant salad in the salad bowl, smooth it with a stainless steel knife soaked in oil, make various ornaments in the shape of scales with the same knife and put round slices of tomatoes around and rolls of raw bell peppers.

Put the tomatoes for a short time before serving so as not to leave any juice. Whoever wants can mix very finely chopped onion in the salad. It is better, however, for this onion to be served on a plate next to the salad, to be served only to those who wish.

As a garnish you can also use pitted olive halves, chopped green parsley, which together with the tomato slices give an attractive look to our salad.

Raw bell peppers can be cut into long strips, which are stuck in the middle of the moth-shaped salad.