Submitted by Nobility_Cuisine on Sat, 09/25/2010 - 14:40.
1-2 medium eggplants
Stuffing mix 1:
1 cup ground walnuts
1 cup chopped basilica
5 (or more) garlic cloves, pressed
0.5 tsp vinegar
0.5 tsp vegetable oil
0.5 tsp salt
Stuffing mix 2:
0.5 cup Adjika (Caucasian spice mix)
2 large tomatoes, diced
0.5 cup Mayonnaise
5 or more garlic cloves (pressed)
A few young dill stalks (1 per eggplant slice)
Stuffing mix 3:
100 g (4.5 oz) ground hard cheese
200 g (7.5 -8 oz) sour cream
100 g (3.5-4 oz) ready mustard
5 garlic cloves
Salt, pepper, celery and other chopped greens – on your taste
Cut the eggplants into long, thin (sliced into ½-inch slices) strips lengthwise.
Cook them on a pre-heated, dry, non-stick skillet for about 2 minutes per side, then set them aside.
(Or, preheat an oven to 350ºF.
Then, brush two baking sheets with one tablespoon of the vegetable oil.
Arrange the eggplant slices in a single layer on each baking sheet and bake for about 20 minutes or until the slices are fork tender.
Remove the slices from the oven and let cool slightly.)
Stir all of the stuffing ingredients (separately for 1,2, and 3) together into an almost even consistency.
Spread the mixture evenly onto the eggplants slices.
Roll each slice tightly. You can use toothpicks to keep the roll shapes or just put them tightly together in one dish.
You can serve them cool or warm as an appetizer, a standalone main dish, or as part of a complex garnish to meat.
Submitted by Nobility_Cuisine on Sat, 12/05/2009 - 18:16.
1 medium-size squash (peeled, seedless)
1/4 tsp baking soda
1/2 tsp salt
1 cup wheat flour (or more if necessary)
3 garlic cloves
5 tbsp sour cream (or yogurt, or Mayonnaise, or a mix of them)
10 grape tomatoes
7 tsp vegetable oil
Grate the squash on a large grater.
Mix the squash, eggs, salt, baking soda, and flour together to get thin dough.
Pre-heat a skillet with 1 tsp of vegetable oil per pancake.
Cook very thin skillet-size pancakes (or blinis) from this dough.
Press the garlic, and mix with sour-cream, or yogurt, or Mayonnaise, or a mix of them.
Cover every blin with this mix.
Place the blinis on top of each other.
Decorate with grape tomatoes, cut into 8 parts, and serve warm.
This is a standalone dish, or a garnish to meat dishes.