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Tomatoes stuffed with eggplant salad and baked peppers without mayonnaise - a light and good appetizer
- 8 tomatoes
- eggplant salad
- parsley leaves for decoration
- 50 gr mozzarella from the delaco
Preparation time: less than 60 minutes
RECIPE PREPARATION Tomatoes stuffed with eggplant salad:
Wash the tomatoes and cut at the top, then remove the core with a teaspoon. With a teaspoon or a pos we fill the tomatoes with eggplant salad (see recipe: //retete/salata-de-vinete-cu-ardei-copti-si-usturoi-50650.html), cut the lids in half and place on top of each tomatoes. We cut slices of mozzarella from Delaco and garnish the tomatoes, then garnish with parsley leaves.
It's a really good appetizer.
it can be used with great success at festive meals, but they are just as good.
you can also use eggplant salad with mayonnaise
Preparation for eggplant salad with dehydrated tomatoes
Let the eggplant thaw in a sieve and drain the liquid.
Chop the onion scales, on a wooden bottom, then cover it with the drained eggplants and chop them together with the eggplant utensil, until they are finely chopped.
Finely chop the roasted peppers and dehydrated tomatoes and mix them with the eggplant.
Sprinkle a little salt over them and let them rest until they prepare mayonnaise.
Mix the yolk with the mustard and a little salt and mix them, gradually dripping the oil and lemon juice.
We stop adding oil when we get the desired consistency.
Mix the eggplant with mayonnaise and season the salad with salt, if necessary.
Garnish the salad with slices of dehydrated tomatoes and parsley leaves.
Tomatoes stuffed with eggplant salad, peppers and garlic
Tomatoes stuffed with eggplant salad, peppers and garlic from: tomatoes, capsicum, eggplant, yogurt, lemon, oil, garlic, salt, pepper, greens.
- 15 hard tomatoes, medium size
- 4 capsicums
- 2 eggplants
- 150 g yogurt
- 1 lemon
- 3 tablespoons oil
- 3 cloves of garlic
- a few strands of greenery for decoration
Method of preparation:
Wash the tomatoes, cut a cap on the tail side. Using a teaspoon, remove the core that you will use to prepare other dishes. Allow the tomatoes to drain on an absorbent napkin, cut down.
Peel the garlic, crush it and mix it with the oil, gradually added, then with the lemon juice. Choose long, thin eggplants that ripen nicer, more evenly and don't have many seeds.
Grease the peppers with a thin layer of oil and bake them on the flame or in the oven, turning them on all sides. Peel a squash, grate it and squeeze the juice.
In a blender or food processor, mix the cooked eggplant and peppers with the remaining oil. Mix the pasta obtained with the yogurt and the garlic mixture. Add salt and pepper to taste.
Fill the tomatoes with this paste and decorate them with green leaves. Offer them for consumption after you have cooled them a little in the fridge.