понедељак, 10. септембар 2012.

Punjeni plavi patlidžan




























Con esta receta participo en el Reto de Septiembre de Cocineros de Mundo en Google+ en el apartado de Salado.



Stuffed eggplant. English translation is at the bottom of this page.

Za 4 osobe:
  • četiri manja plava patlidžana
  • oko 400 grama mlevene junetine
  • 2-3 kašike paradajz pirea
  • 2 manje glavice crnog luka
  • 2-3 čena belog luka
  • pola kašičice muskatnog oraha
  • pola kašičice sveže samlevenog bibera
  • kašičica slatke aleve paprike
  • 2 kašike parmezana
  • oko 150 grama mocarele
  • 4-5 kašika devičanskog maslinovog ulja


Vreme pripreme: oko 1 sat.
Težina: zahtevno.

Plavi patlidžan isečemo po sredini, uzduž. Zatim uz pomoć nožića i kašičice izdubimo svaku polovinu, da ostane oko 5mm spoljašnjeg sloja. Deo koji smo uklonili sitno naseckamo pa kasnije dodamo mesu. 


U tiganju zagrejemo malo maslinovog ulja. Na ulju propržimo sitno seckan crni luk dok ne dobije zlatno žutu boju. Zatim dodamo mleveno meso i pržimo dok ne promeni boju. Dodamo i naseckane ostatke patlidžana. Sada idu: so, biber, aleva paprika, muskatni orah, sitno seckani beli luk i paradajz pire. Zadržimo na ringli još 5-10 minuta i promešamo da se lepo sjedini.


Kad se sve lepo izmeša i sjedini, smešom se pune polovine plavog patlidžana poređane u tepsiji, namazanoj sa malo maslinovog ulja. Peče se na 200 stepeni C oko 30 minuta. Izvadimo iz rerne. Pospemo parmezanom, dodamo prstima iskidanu mocarelu, pa vratimo u rernu na još 5-10 minuta da se mocarela rastopi i malo zapeče.



Recept sam pokupio u Grčkoj. Pre patlidžana, naravno - Ouzo i grčka salata. E da, grančica koja je stavljena preko patlidžana kao dekoracija - svež origano. Isto je i u salati.



Stuffed eggplant

Serves for 4:
  • 4 small eggplant
  • 400 grams of ground beef
  • 2-3 tablespoons tomato sauce
  • 2 small onions
  • 2-3 cloves of garlic
  • half a teaspoon of nutmeg
  • half a teaspoon of freshly ground pepper
  • teaspoon sweet paprika
  • 2 tablespoons grated parmesan cheese
  • 150 grams of mozzarella
  • 4-5 tablespoons virgin olive oil



Preparation time: about 1 hour.
Weight: tricky.

Cut eggplant in the middle, lengthwise. Then with the help of a little knife and a teaspoon scoop out each half, and left around 5mm outer layer. Part that is removed should be finely chopped and later add to the meat.

In a saucepan warm up some olive oil. Sauté finely chopped onion until golden yellow. Then add the minced meat and fry until it changes color. Add the chopped eggplant residues. Salt, pepper, cayenne pepper, nutmeg, finely chopped garlic and tomato sauce. Simmer for another 5-10 minutes and stir it until it is combined.

With this mixture fill halves  of the eggplant in a baking pan with a little olive oil. Bake at 200 degrees C for about 30 minutes. Remove from the oven. Sprinkle with parmesan cheese, and add some mozzarella. Return to oven for another 5-10 minutes until the mozzarella melts and slightly brown.





Junetina sa povrćem



























Ovo je trebalo da bude najprostiji, brzi ručak. Nije planiran za blog. Onda sam video fotografiju...

Dakle, junetina sa povrćem. Za 4 osobe:
  • oko 500-600 grama junetine (u pitanju je junetina koja je prethodnog dana dinstana jedno 2 sata, za neku drugu priliku, pa je pola zaostalo u frižideru)
  • 3-4 kašike safta od dinstanja junetine (kako je stajala u frižideru sa malo safta, od njega se napravila neka vrsta želea - pihtija, 3-4 kašike toga...)
  • dve manje tikvice (naseckane kao na slici)
  • dva manja plava patlidžana (- II -)
  • dve šargarepe (na kolutiće)
  • 2-3 čena belo (na listiće)
  • 3-4 kašike maslinovog ulja
  • prstohvat soli
  • prstohvat sveže samlevenog bibera
  • dve manje grančice ruzmarina (ovo na slici liči na jelku, ali je ruzmerin - provereno)
  • pola čaše vode


Vreme pripreme: 30-ak minuta (ili 2 i po sata ako nemate junetinu od juče).
Težina: lako.

U tiganju zagrejemo maslinovo ulje. Ubacimo šargarepu i pržimo 4-5 minuta. Zatim ubacimo tikvice i plavi paradajz i pržimo još 4-5 minuta. Srednja temperatura. Ubacimo beli luk i ruzmarin i još 4-5 minuta prženja. Dodamo saft od mesa i komade mesa, pa zalijemo sa malo vode. Pustimo da se krčka 15-ak minuta.


Beef with vegetables

Serves for 4:
  • 500-600 grams of beef (It's beef, which was cooked - simmered the day before, for  3-hours. Just take a good piece of beef, put it in a big pot with a little oil and say 400 ml of water, salt & pepper; cover and simmer for 3 hours. It was left in the refrigerator with a little bit of water in which it was cooked. Water is turned in some kind of jelly.)
  • two small zucchini (chopped)
  • two small eggplant (chopped)
  • two carrots (chopped)
  • 2-3 cloves of garlic
  • 3-4 tablespoons olive oil
  • pinch of salt
  • pinch of freshly ground pepper
  • two small sprigs of rosemary
  • half a glass of water (jelly) in which meat was cooked



Preparation time: 30 minutes (Assuming you have pre-cooked meat. Or 3 and a half hours if you do not have beef from yesterday).
Weight: easy.


In a pan heat the olive oil. Put the carrots and fry for 4-5 minutes. Then put in the zucchini and eggplant  fry another 4-5 minutes. Medium temperature. Insert the garlic and rosemary, another 4-5 minutes of frying. Add salt, pepper, meat pieces and water. Let it simmer for 15 minutes.