3 vegetables recipes that will surprise you!
published on 19 April, 2019 at 11:55
Eggplant and potato cake:
INGREDIENTS
2 round eggplants
2 potatoes
salt
scamorza cheese
pepper
80g Parmesan cheese
basil
oregano
2 round eggplants
2 potatoes
salt
scamorza cheese
pepper
80g Parmesan cheese
basil
oregano
DIRECTIONS
Slice the eggplants, sprinkle them with salt and put some holes in them using a fork. Bake them for about 20 minutes, or grill them for a few minutes on each side. In the meantime, cook the potatoes in the microwave for 6 minutes, they don’t have to be cooked completely, but enough to make them easy to slice. Start assembling the vegetable cake in a cake pan starting with a slice of eggplant followed by a slice of potato and the scamorza cheese. Cover with Parmesan cheese, salt, pepper, and some olive oil. Bake at 190°C for 20 minutes.
Slice the eggplants, sprinkle them with salt and put some holes in them using a fork. Bake them for about 20 minutes, or grill them for a few minutes on each side. In the meantime, cook the potatoes in the microwave for 6 minutes, they don’t have to be cooked completely, but enough to make them easy to slice. Start assembling the vegetable cake in a cake pan starting with a slice of eggplant followed by a slice of potato and the scamorza cheese. Cover with Parmesan cheese, salt, pepper, and some olive oil. Bake at 190°C for 20 minutes.
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Eggplant roulade:
INGREDIENTS
2/3 eggplants
cherry tomatoes
basil
salt
olive oil
cheese
DIRECTIONS
1. Thinly slice the eggplant and bake them at 180°C for 20 minutes. You can also deep fry them.
2. Place the slices in a row, this will be the base for the filling.
3. Fill wit basil, cheese, and cherry tomatoes. You can also add ham.
4. Carefully roll everything up and bake at 180° for about 20 minutes.
Refrigerate the roulade for about 30 minutes before baking, this will help it keep its shape as it bakes.
2/3 eggplants
cherry tomatoes
basil
salt
olive oil
cheese
DIRECTIONS
1. Thinly slice the eggplant and bake them at 180°C for 20 minutes. You can also deep fry them.
2. Place the slices in a row, this will be the base for the filling.
3. Fill wit basil, cheese, and cherry tomatoes. You can also add ham.
4. Carefully roll everything up and bake at 180° for about 20 minutes.
Refrigerate the roulade for about 30 minutes before baking, this will help it keep its shape as it bakes.
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Vegetables and ham roll:
Ingredients:
3 potatoes, shredded;
2 carrots, shredded;
1 onion, chopped;
4 tbsp cornstarch;
2 tbsp parsley, chopped;
2 eggs;
salt and pepper;
1 cup cream cheese;
6 slices ham;
½ cup mozzarella.
2 carrots, shredded;
1 onion, chopped;
4 tbsp cornstarch;
2 tbsp parsley, chopped;
2 eggs;
salt and pepper;
1 cup cream cheese;
6 slices ham;
½ cup mozzarella.
Instructions
Preheat your oven to 180C/350F. Cover rectangular baking pan with a sheet of parchment.
Mix shredded vegetables with cornstarch, parsley and eggs. Season with salt and pepper.
Spread vegetable mix into an even layer in the prepared baking pan. Bake for 30 minutes.
Smear half of the cream cheese all over cooked vegetables, layer ham on top and add leftover cream cheese.
Helping yourself with parchment paper, make a vegetable roll. Return it on a baking sheet and cover with mozzarella cheese. Bake for 10 minutes more. Let the roll cool slightly before slicing.
Preheat your oven to 180C/350F. Cover rectangular baking pan with a sheet of parchment.
Mix shredded vegetables with cornstarch, parsley and eggs. Season with salt and pepper.
Spread vegetable mix into an even layer in the prepared baking pan. Bake for 30 minutes.
Smear half of the cream cheese all over cooked vegetables, layer ham on top and add leftover cream cheese.
Helping yourself with parchment paper, make a vegetable roll. Return it on a baking sheet and cover with mozzarella cheese. Bake for 10 minutes more. Let the roll cool slightly before slicing.
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