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Eggplant salad with kapia peppers and walnuts

Eggplant salad with kapia peppers and walnuts

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Baked, peeled and well drained eggplants, finely chop with a wooden or glass knife.

Roasted kapia pepper, peeled and without seeds and stalks, we mix it together with the garlic.

Mix the eggplant with the baked pepper, salt, ground black pepper and start pouring oil, stirring like mayonnaise, until you incorporate all the oil. Add the ground walnuts and mix well. Keep the salad in the fridge until ready to serve.

Serve eggplant salad with toast, tomato slices or cheese.

Tomato soup with baked peppers, just what she needs to be good

I know that tomatoes with cheese are God, but we also go to the angels, so sometimes we also make a tomato soup with baked peppers. And we do it right, and for this part I take responsibility, all you have to do is come home with some good tomatoes.

I've been making tomato soup with baked peppers a few times, it's another recipe I've tested on a few people around me, we're going to be safe this time as well.


      • 2 bell peppers / kapia, can be one of each variety, but important to be king size. if they are not, put 3.
      • 1 & # 8211 1.2 kg tomatoes
      • 1-2 cloves of garlic, so 2
      • 300 ml stock chicken or vegetable soup, so stock chicken
          • hot peppers, according to taste and resistance, but I recommend the soup in the more spicy version
          • a spoon & # 8211 two with balsamic vinegar to taste
          • a tablespoon of grated sugar
          • 30 g butter plus a tablespoon of olive oil
          • basil / olive oil / vinegar for the paste you will want to paint the soup with at the end
          • salt pepper

          I need to mention a few essential details first. Tomatoes must be tasty tomatoes. But not anyway, but intense taste, to be juicy and almost sorry that you do not eat them like apples. If you get these tomatoes, get to work, otherwise, get these tomatoes and only then get to work.
          The same tomatoes must be peeled, you can't omit this, otherwise you will be fooled by the recipe. It's easy, I'll explain how.

          Also, it would be a shame to replace that stock soup with water. It works, but it's a shame. It's a serious pity from God, I wouldn't mess with the Great Chef in these moments. You can find here a recipe with chicken stock, I recommend that you always have something like this in the freezer in principle, it tastes great.

          And the last clarification that goes into the imposition, you have to burn those peppers on the grill / grill, that's where all the magic comes from. Otherwise, another food will come out and you really won't understand where this start of mine to convince you to make a tomato soup is like a book. So hold on to these things above, because the rest is a flower in your ear.

          Put a hot grill / cast iron pan on which you will bake the peppers. On all sides, beautiful, uniform, there is no great philosophy here.

          You can also put the hot pepper on the grill next to the baked peppers. But you leave this one to catch only a few black dots on it, there is no need to insist.

          When the peppers are ready, put them in a bowl, add salt to them directly on the burnt skin and leave them covered with a plastic wrap. The salt and condensation there will then help you clean them very easily.

          Bring a saucepan of water to a boil, lightly cross the tomatoes in the spine area, then place them in the pot with boiling water. In order not to complicate ourselves with the timer on the watch, keep in mind that the tomatoes are removed when the skin starts to crack even more on the cut. To be sure, leave them for at least 2-3 minutes, no more. Then put the tomatoes in a bowl with cold water and from here it's very simple, they will peel easily. And don't forget that with every red, the green spine moves away.

          Return to the peppers you clean from the skin, and then from the spine and seeds.

          Coarsely chop them and put them to harden in a pan with high walls, in butter and oil, together with the hot pepper, also chopped. About 2-3 minutes, medium heat, at most. Now a little salt works.

          The garlic follows, for another minute, after which the tomatoes are cut / crushed into large pieces. And sugar. About 8 minutes on the fire. Put the vinegar in half, a full spoon, although I would be ok with two.

          Extinguish everything with soup, let it boil for at most a quarter of an hour, low heat, do not forget about salt and pepper.

          Meanwhile, everything moves to the mortar. Where the basil leaves & # 8211 put in abundance & # 8211 are crushed with a little salt until everything becomes a paste. Add a little olive oil and balsamic vinegar or red wine, add a little of each, to taste.

          There is only one more thing to do, in the pan with the tomato soup I passed a few times with a vertical blender, with short presses, without insisting, just enough to chop the tomatoes and not make this soup a cream.

          Pour the basil paste over the soup in a plate, hot or cold, I assure you it's wonderful. The croutons here are like bread for eggplant salad. You can eat simply with a spoon, but it would be a shame.

          Salad with roasted peppers and goat cheese

          Baked peppers have a special aroma, due to the taste of smoke. And if they are freshly baked, they are really irresistible. They are suitable for any combination of tastes and can even be included in salads. It's a great trick to replace raw peppers with roasted peppers in a salad, and the taste will be just right.

          Today we offer you an easy and quick salad recipe with roasted peppers and goat cheese. You can use freshly baked peppers or from the freezer, and you can replace the goat cheese with any kind of cheese you like. For an original taste, you can also add a few walnuts or pine buds at the end.

          • 6 capsicums
          • 150 g of goat cheese
          • salt
          • pepper
          • olive oil
          • vinegar
          • parsley or basil

          Bake the peppers on a flame or on a hob, if they are not already baked. Sprinkle salt over them and, after they have cooled, peel them and the stalks and seeds.

          Cut the baked peppers into suitable strips. Cut the goat cheese into cubes. You can also use telemea or feta cheese instead of goat cheese. Finely chop the greens, which you will put at the end.

          Make a vinaigrette from oil and vinegar, with a ratio of 3/2. To 3 tablespoons of oil, you will put 2 tablespoons of vinegar. Add salt (a little, because it is also salted cheese) and pepper, mix well and put over the pepper and cheese.

          Mix and serve the salad with freshly chopped greens.

          You have to see it too.

          Video: Eggplant Salad Recipe


  1. Yusuf


  2. Rodger

    How often does the author visit this blog?

  3. Gall

    This is because too often :)

  4. Cadby

    It is also possible on this issue, because only in a dispute can the truth be achieved. :)

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