My dearest Hive friends,
a pleasure to meet you again !!.
Today I want to share a delicious recipe made from eggplant, one of the vegetables with great health properties and with which you can prepare delicious recipes. I invite you to continue reading so that you know in detail how I made this dish, which we also call eggplant pasticho in Venezuela.
Aubergine or eggplant is a fruit originating in India which is characterized by having an elongated shape, having an intense purple color on the skin that covers it and having inside it a white pulp in which its seeds are found.
Among the most outstanding properties of aubergine, its antioxidant characteristics can be mentioned, which have an impact on the improvement of cellular activity in general, its contribution to kidney function due to its diuretic characteristics and its purifying effect due to its high fiber content.
In the following table, of Own Preparation, I indicate the benefits that for our body the intake of aubergines has.
Without further ado, let us then explain how this delicious recipe is made, for which we will point out the ingredients used:
Here you can see these ready to be used:
PREPARATION
This begins by cutting the aubergines. In the first instance cutting the ends of these.
And then making a longitudinal cut of them, in not very thick sheets.
The cut pieces are placed to soak in water with salt or vinegar for a period of about 15 minutes. This soaking is done with the intention of eliminating the bitterness of the aubergines, for this condition this fruit cannot be eaten raw.
After the indicated time, the pieces of eggplant are drained using a strainer.
While the pieces of eggplant are soaking, the sauce is prepared with which the lasagna will be seasoned. This sauce is prepared based on tomato, onion, a few pieces of paprika and garlic cloves.
After the mentioned ingredients have been cut into small pieces, they are brought into the blender bowl and subjected to the action of the blade of this equipment.
The obtained sauce is poured into a pot and is cooked over medium heat for approximately 10 minutes.
The next step is to fry the pieces of eggplant that have been previously filleted. For this, both sides are moistened in a beaten egg.
And they are covered with wheat flour. After completing these steps, the pieces of eggplant are ready to be fried.
In a frying pan covered with a thin layer of oil and over low heat, the pieces of eggplant are fried on both sides, a purple color covers the surface of the pan produced by the biofllavonoids of the eggplant. The atmosphere is imbued with a truly exquisite aroma.
The fried pieces of eggplant are placed on a plate and left to rest while the next phase of the process begins.
The process continues with the preparation of the refractory container where the lasagna will be assembled. This container is suitable smearing margarine on all the surfaces of its interior and covering them with a thin layer of wheat flour.
Then the layers of the lasagna are assembled. It begins by placing a layer with pieces of fried eggplant on the base of the refractory.
The eggplant layer is covered with the tomato sauce that has been prepared previously.
And on top of the eggplant layer covered in tomato sauce sprinkle abundant grated white cheese.
The process is repeated again placing a new layer of fried aubergine, tomato sauce and grated cheese. This will be done successively until the top of the refractory container is reached.
Covered all the refractory with the lasagna, it is baked in the oven for about 15 minutes at an average temperature of 180ºC. This time is enough for the cheese to melt and the sauce to impregnate the eggplant with all its rich flavor.
After the aforementioned time, the lasagna is removed from the oven and allowed to cool.
After completing all the previous steps, the lasagna is ready to be served for the enjoyment of the whole family.
I hope you enjoyed this step by step of making the eggplant lasagna. Hopefully you will be encouraged to prepare it and also to leave us your comments. Receive an affectionate greeting!
Photos: R. Aldana.
Device used: Huawei Y5
Source
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