Today I want to share with you a recipe for meat cutlets with eggplant. This is one of the most delicious savory recipes for making juicy minced meat cutlets.
On the days of fasting, you also want to eat delicious and varied food. I suggest you prepare a very tasty and beautiful dish-eggplant rolls stuffed with lentils with fried onions and carrots. And to make the rolls have an even more refined taste, I suggest cooking them in an oriental style, i.e. pour them with a sweet and sour sauce, which is traditionally used in various dishes of Chinese and other Asian cuisine.
Chickpea lovers will definitely like this preparation, it is very tasty, satisfying and healthy. I was engaged in harvesting in the summer, when homemade vegetables are fragrant and juicy. If you liked the recipe, save it, because you will not have time to look back – autumn is on the threshold and you need to be engaged in harvesting! )) You can cook chickpeas in tomato sauce just to eat for lunch or dinner, in this case, exclude vinegar.
This healthy snack exceeded all my expectations! It is very tasty and healthy! An indispensable snack during fasting. You can’t immediately guess what the chips are made of, and the flax seed gives them a slightly nutty taste. Lovers of delicious crunch and adherents of healthy lifestyle – will also be satisfied)))
A great dish for a lean breakfast is a spread of beans with eggplant. For bread, buns, tortillas, loaves or crackers, this spread in lent is ideal, and for a simple meal it is good.
For lovers of cookies, the perfect combination. You go back to tasting again and again. In the original, we bake in the oven, but my wok pan did a great job on the stove.
Very beautiful, colorful, delicious, tender snack for the festive table. It is very easy to prepare!
I want to contribute to the variety of fish pates and their derivatives. The recipe was obtained experimentally as a result of delicious research. Easy-to-prepare cream-spread-pate for weekday or holiday feasts, filling for pancakes, profiteroles, tartlets!
In this version of cooking beef, eggplants are turned into a sauce during the stewing process. The dish turns out to have a rich taste, fragrant and satisfying. You can serve it without any side dish, just under the sauce in which the meat was cooked. But the side dish will not be superfluous. For stewing, I chose beef brisket, each about 500-600 grams. bones, veins and fat segments were allowed to broth for soup, leaving only the pulp for stewing. Previously marinated in wine, the meat received an additional taste and became softer.
Puff pastry, a thin layer of onion and melted cheese are perfect for morning coffee or tea!