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Eggplant drob

Eggplant drob

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Peel an onion, finely chop and sauté in a little oil. Some of the eggplant cubes, prepared this autumn (the eggplant is cleaned, cut into cubes and put in the pan in a little oil, then left to cool and put in the freezer, in bags!), Peppers and mushroom caps ( also from the freezer!), are given through the mincer.

Add the hardened onion to this mixture, add the rest of the eggplant cubes and a few whole mushroom caps, mix together with the eggs, semolina, season with salt and pepper.

In a cake pan lined with oil and breadcrumbs, pour the obtained composition, sprinkle with grated cheese and bake in the preheated oven for approx. 40 minutes at 200 degrees. Good luck and good luck! ;)

Eggplant food

A tasty, fragrant and full of fresh vegetables. We offer you an eggplant recipe to try this fall! Healthy and only good to eat at any time of the day, eggplant food is easy to prepare and can be eaten by the whole family!

Eggplant food recipe:

It's eggplant season, so it's the perfect time to make an eggplant dish. Tasty and extremely tasty, eggplant food only needs a few ingredients to form its special taste. Here are the steps you need to follow in your eggplant recipe!

1. Wash and clean the eggplant, cut into suitable slices and leave for about two to three hours in a sieve to drain.
2. Separately, clean the onion, wash and chop the scales. Fry in preheated olive oil until transparent.
3. Meanwhile, drain the eggplant from the toxic juice they have left and put it to harden together with the onion. Season with salt and peppercorns, depending on preference. Add a little boiling water and continue to boil over medium heat. Stir occasionally so that it does not stick.
4. Towards the end, after the vegetables have dropped, add the tomato puree, cook for another 20 minutes and put it in the oven to brown.

Eggplant dish is served garnished with finely chopped and chopped coriander leaves or other fresh spices, depending on preference.

Lamb fillet in fathead dough

With this recipe I participated in the Campaign "Cozonac Perfume #farazahar" organized by and
I present to you a more festive version of the traditional liver made from lamb organs. The dough I covered it with is of the type fathead. It is a very versatile dough, much loved by fans of keto and low-carb diets. And rightly so, as it resembles the consistency and taste of the puff pastry. However, due to its high fat and dairy content, it is recommended to be consumed occasionally. And a holiday is a wonderful occasion, I say.
The lamb dough wrapped in dough looks spectacular and tastes great. If you do not like lamb, you can use chicken or turkey.

For a drob that can be divided into about 12 portions

  • 700-800 g lamb entrails (heart, liver, lungs, kidneys)
  • 1 onion
  • 1 tablespoon lard (coconut oil / clarified butter)
  • 300 g softer cheese or mozzarella without whey
  • 50 g cream cheese (almette)
  • 2 eggs
  • 100-110 g ketomix for cozonac
  • 1 bunch of green onions
  • 1-2 cloves of green garlic
  • a handful of leurd
  • a few sprigs of dill
  • 1 tablespoon lard
  • 2 eggs
  • butter for greased form

The entrails are washed and cleaned of blood clots and skin. Cut into suitable cubes and sauté with a finely chopped onion, in the chosen fat, in a deep pan (wok type), for about 25 minutes. Salt and season at the end. Leave the meat to cool.

Meanwhile, prepare the dough:

Grate the cheese, add the cream cheese and melt everything in a pot over very low heat, stirring constantly with a spatula (or you can use the microwave). The cheese must be completely melted, drained from the pallet.
Move the composition in a bowl, leave it to cool a bit (2-3 minutes), then incorporate the eggs, mixing well.
Gradually add Ketomix. Knead on the robot (or with your hands, but it's a little more difficult), until you get a uniform dough, a little sticky. Set aside for a quarter of an hour.

The chilled meat is passed through the mincer, using the largest sieve, or cut into cubes. I did half and half.
Separately, fry the greens in fat, 1-2 minutes, until they soften a little. Add over the minced meat, then put the eggs, mix, to come out a bound composition.

The dough is divided into 2 pieces: ¾ and ¼. The larger piece is spread on a silicone foil (or baking paper) greased with a little olive oil, in a rectangular shape, with a thickness of 3-4 mm. Transfer to a cake pan (mine is 33 cm long) greased with butter and safely lined with baking paper. Cover the inside walls of the form and leave about 1 cm outside.
Fill the form with the minced meat, pressing the filling and leveling the surface.

The smaller piece of dough is stretched to the shape of the tray and the filling is covered, gluing the edges. Some cuts are made with the knife, in order to take place where the steam comes out. Grease the surface with beaten egg.
The form with drob is covered with aluminum foil and put in the oven heated to 170 degrees C for half an hour. Then remove the foil and keep for another 15-20 minutes or until the surface is browned.

When it is ready, take it out of the oven and keep it covered with foil for half an hour, then take it out on a grill. It is turned over on a plate and can be sliced ​​hot or cold.

TOTAL: 1560 grams, 3172.4 calories, 238.6 protein, 205.2 fat, 88.4 carbohydrates, 57.5 fiber

Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.

Here is an eggplant recipe that enjoys great popularity even among gourmets! The tastiest eggplant boats & # 8220Ships & # 8221

Eggplants are very popular even among gourmets, and the tastiest eggplant boats occupy a leading place in the list of recipes with eggplant dishes. This beautiful and original snack will decorate both a family and a festive meal. Baked stuffed eggplants are very tasty and juicy and are covered with golden cheese crust. It is a real pleasure to prepare these eggplant boats. You can serve them as a main course or with a garnish of rice or potatoes.

-grass and black pepper to taste

Method of preparation

1. Wash the eggplant, cut the stalks and cut them in half lengthwise. Remove the seed core with a spoon.

2. Pour water into a deep bowl, add salt and stir until completely dissolved.

3. Place the eggplants in water and sprinkle with salt. Let them sit for 20-30 minutes.

4. Cut onions into thin slices or as desired.

5. Heat a little oil in the pan and fry the onion until soft.

6. Wash the carrots, clean them and put them through the large grater. Put them in the pan with onions, season the vegetables with salt and pepper to taste, mix. Fry the vegetables until they are ready.

7. Wash the tomatoes and cut them into small slices, put them in the pan and fry them.

9. Put the cheese through the small grater.

10. Peel the potatoes, wash them and grate them.

11. Mix in a deep bowl: potatoes, cheese, dill and fried vegetables. Add the garlic given through the press. Set aside a little cheese to sprinkle the eggplant.

12. Drain the eggplant water and dry the vegetables a little with a paper towel.

13. Grease each eggplant boat with oil and season with salt and pepper.

14. Fill the eggplants with stuffing and place them on a tray or form lined with baking paper.

15. Sprinkle the boats with grated cheese and place them in the preheated oven at 180 degrees.

Eggplants are cleaned, cut into cubes and boiled, drained in a strainer. Finely chop the onion and cook. Then mix everything and put in a lined cake pan, put in the oven until it gets a crust on the surface.

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Chicken liver

MAN (Robert),
I've been following your blog for a while but I haven't commented yet.
Judging by the photos, I would put more boiled eggs in the chicken drumstick. It was true that my eggs were cooked anyway.
I don't kill myself for lamb either, if I can choose - I choose chicken chicken. Last year I made chicken drob according to Laura Laurențiu's recipe, that drob also has a dough crust, a miracle came out! I also like your recipe, anyway I also eat (a lot) bread, it seems easier to make without the dough crust.
Congratulations for your beautiful blog full of very tasty and extremely well explained recipes!
Sanda Turner (living in the USA)

Thanks, Sanda! :)
I also really like eggs, and the edges of the liver (ie the egg-free parts) seem a bit awkward. But, in the case of the drob recipe, I said that it is best to be "temperate", thinking that there are variants of the recipe that do not use eggs at all. I'm not absolutely sure, but I have the impression that the traditional drob recipe wouldn't even have boiled eggs.
It's not a bad version of the dough with that dough crust, but usually I prefer the simplest version of each recipe and I don't get complicated unless it's really worth the effort.
I find it interesting that while writing my message, I was watching & quotMystic River & quot on TCM (Turner Classic Movies) :)

I have to stop by your place less and less, I don't know how the one in my belly will cope with the cravings

I didn't know that now you crave for two: D Easy task!

God forbid, I have no choice but to do it, my belly asks and asks. :)

If he doesn't stop asking, you have to give him a little free rein. :)


My balls are already flowing only when I see such food last year I ate lamb from the lamb book, and I can say that it was more than good.
I wonder if there is a contest where he cooks only this food, I am more than curious.

I haven't heard of a contest where to choose the best drob or the best lamb recipe, but that doesn't mean there isn't such a thing :) Until another one, it seems that the lamb is already starting to be considered a kind of delicacy by the Romanians, so probably the recipe for chicken fillet will end up being prepared more and more often. In a way, it's like a sin.

It will be very good, clear on the Easter table and not only from now on.

And next to the drob will be Easter, know that I have not forgotten the promised recipe)

You don't have to thank me, it will definitely make me happy to eat the finished product of the recipe: D

I already put the pictures on Facebook, I made 2 trays and it turned out perfectly good, but next to it I also put 2 beautiful cakes (it's the first time in my life when I make cakes) and I can say that they came out well. proud of me.

Well, you also have something to be proud of, Mioara) Congratulations on your successes and Happy Easter!

I have it in the oven now. we are waiting.

I hope the hell was worth the wait :)

Worth the wait? It came out MINUNAAAT. Thanks for the recipe!

With pleasure, I'm glad you liked the drob - for Easter we can't afford to miss the specific recipes for the holiday.

You never cease to amaze me with the detailed style of the recipes.
We went to Bulgaria for Easter and the devil was missing there as a result, today at 7 a.m. we are looking for the recipe on your blog!
I used to do drob, but you know how it is. I got infected with this site. )
But I didn't put pipettes and hearts, but a little chicken breast (I have a bit of stress compared to commercial pipettes.) I don't have a cake tray (after 15 years of marriage, I hope to buy one!), But I baked drobb in something else and it was very OK: thin, elegant, delicious.
I also took pictures of him.
But I don't know how I could show them to you.
Tomorrow at the beach. B-)

You could show me the pictures of the devil on fb, I think that's the simplest. It wouldn't have occurred to me to put chicken breasts instead of pipettes and hearts, but maybe that's because I didn't have to look for an alternative.
You should still buy a cake tray, you can use it not only for drob, but also to prepare the cake recipe that I have already published on the blog)
I've already started going to the beach (actually, I took a break for a few days because I got a little fried), and the sea seems to be warming up every day: D But I'm not going to I let this influence my activity on the blog and I will continue to publish recipes even more detailed :))

Drob in the dough

1. Clean, wash the lamb entrails and bring to a boil in a pot of water to cover them. Let it boil over low heat and when it boils, take the foam so that it does not get an unpleasant odor.

2. Test with a fork if they have boiled and then strain them to cool to room temperature. After cooling, finely chop and place in a larger bowl.

3. Separately, wash and chop the greens, chop the green onions and, if you prefer, cook for 3-4 minutes with a teaspoon of oil to soften and allow to cool. The slices of bread are soaked in a little milk and added to the lamb entrails. Mix the greens, onions, eggs, butter, salt and pepper with the lamb entrails until a bound paste is obtained.

4. Prepare the dough sheet, spread a sheet like noodles, place in a pan greased with butter so that it covers the edges, then put the composition for the dough, level with a spatula and cover with the dough on the edges . Put in the oven over low heat and cut after cooling. Serve with lettuce and eggs.

Ajvar recipe for baked pepper paste with eggplant

Ajvar recipe for baked pepper paste with eggplant. Spicy or sweet cream of red peppers baked on the embers or on the stove. Serbian or Macedonian ajvar with peppers and other vegetables. Canned vegetable recipes. Eggplant recipes. Recipes with kapia peppers or donuts.

Eggplant rolls. Seasonal recipe

This recipe for eggplant rolls with cheese will help you if you are not inspired for lunch or dinner. You will get a delicious and filling dish. Two eggplant rolls with cheese make up a complete portion.


  • 2 large eggplants (about 450 g - 600 g each), cleaned and cut lengthwise into 4 thin slices
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, chopped
  • 1 cup ricotta cheese
  • 2 tablespoons fresh, chopped parsley
  • 3/4 teaspoon dried oregano
  • 280 g of tomato sauce with basil
  • mozzarella cheese to taste
  • 2 tablespoons grated Parmesan cheese.

Method of preparation

  • Place the grill in the oven 12 cm away from the flame.
  • Preheat the oven.
  • Place an aluminum foil in a baking tray and spray a little oil.
  • Arrange the eggplant slices on the large baking tray. In the oven, bake the eggplant, without turning the slices, until they turn golden brown, about 6 minutes. Take them out of the oven and let them cool.
  • Grease a bowl or pan with a little oil so that it does not stick.
  • In a large skillet, heat the oil and add the onion and garlic. Stir, stirring occasionally, about 5 minutes.
  • In a medium bowl, mix the ricotta cheese, parsley and oregano. Incorporate the onion mixture into the cheese.
  • Spread a few teaspoons of the ricotta cheese mixture on the "paler" side of each eggplant slice.
  • Stretch well to cover the slice. Roll each slice of eggplant to cover the filling. Put the eggplant rolls in the pre-prepared baking tray.
  • Pour the tomato and basil sauce over the eggplant rolls with a spoon. Top with grated cheese and grated Parmesan cheese.
  • Bake the eggplant rolls with cheese until you see that the vegetables have baked and turned brown, and the sauce sizzles a little, about 30 minutes. Ready!

Eggplant drop for fasting. A very tasty recipe from which you can eat to your heart's content

Vegetable stew is a tasty and appreciated food among vegetarians and people who want to eat healthy or fasting. It is a dish that is ready immediately, and the combination of vegetables offers a taste that you will not get tired of!

Ingredients: 1 kg eggplant, 2 onions, 2 bell peppers, 6 cloves garlic, 2 binds dill, salt, pepper, 4 tablespoons flour, a pinch of cornstarch

Peel a squash, grate it and simmer for 15 minutes in lightly salted water. Let them drain in a strainer.

Cook the onion, then add the diced pepper, chopped dill and crushed garlic. Add the eggplant and mix gently until the composition is smooth. Add the starch powder and mix. Add the composition of chilled eggplant, flour, salt and pepper. Pour the composition into the tray lined with baking paper (I used a silicone dish that I greased with oil) and put it in the oven, over medium heat (180 degrees C), for 30-40 minutes. Let it cool and cut the dough into slices, recommends.

Garlic eggplant recipe:

Eggplants are among the healthiest vegetables in the world. And although July is the season when they are in high season, we can enjoy them until late autumn.

Eggplants are believed to have originated in India, where they grew as wild plants and were first grown in China, and became very popular in Europe during the Middle Ages, when they were first brought by Moors from Africa. South.

Today we present you a very good eggplant dish that you will immediately love. It is very tasty and easy to prepare!

3-4 long eggplants, 1 clove of garlic, 1 bunch of green parsley, 100 ml of olive oil, salt, pepper.

We choose long and not very thick eggplants. We cut them into thin slices. We heat the grill and then we put the eggplant slices on it. Bake them on both sides. Put a layer of eggplant in a bowl, then sprinkle with salt and pepper, add crushed garlic and finely chopped parsley. Repeat the operation until you finish the eggplant.

Pour the olive oil on top so that it covers them completely.

Let it cool for a few hours to intertwine. Serve cold with a few slices of toast.

They are great especially in fasting! Eggplants contain iron, calcium and other minerals, essential nutrients for the health of our body. Whether you eat them grilled, baked, fried or stewed, eggplants are just as delicious and have the same positive effect on your health.

Eggplants also contain certain essential phytonutrients that improve blood circulation and nourish the brain. But remember, these nutrients exist in larger amounts in the eggplant peel, so do not throw it away. The high content of eggplant fiber protects the digestive tract, thus preventing colon cancer. Eggplants are also recommended in the diet because they are low in calories. A single eggplant contains 35 calories. They do not contain fat but have, instead, a high fiber content that helps you get full quickly without eating much.

For centuries, eggplant has been used to control diabetes. Recent research has validated this role, due to the high amount of fiber and the low level of soluble carbohydrates in eggplant.

See also the recipe for garlic eggplant dish:

A perfect recipe for fasting, which is tasty and nutritious at the same time. Eggplant food is made quickly and is filling.

2 eggplants, 5 cloves garlic, a dried onion, 4-5 tomatoes in broth, with juice, 2 tablespoons oil, salt, parsley

Cut the eggplant into slices and sprinkle with salt. Leave in a strainer for 10 minutes, drained.

Meanwhile, fry the chopped onion in oil and add the drained eggplant.

Leave it on the fire for 5 minutes, add very little water and leave it on the fire for 10 minutes, with a lid.

Add sliced ​​garlic, finely chopped tomatoes and juice and simmer for another 10 minutes. Season with salt and bring to the table with parsley.