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Savoury



Rolled eggplants with minced turkey

4/3/2021

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Picture
 Ingredients
·      2 eggplants
·      Olive oil
·      300g minced turkey
·      2-3 onion finely diced
·      1 egg
·      1/2 cup breadcrumbs (optional)
·      1/2 cup water
·      3 tsp cumin
·      1 tsp paprika
·      fresh parsley finely chopped 
·      1/2 tbs salt
·      2 tsp ground black pepper

Tomato Sauce
·      400 g diced canned tomato
·      1 tsp tomato paste
·      1/4 cup water
·      2-3 cloves garlic, minced
·      1 tsp cinnamon
·      1 tsp salt
·      1/2 tsp chilli flakes
·      1 tbs olive oil
·      1 tbs sugar 

Instructions
Remove the stem and slice the eggplant long ways in thin strips.

Baste eggplant with olive oil on both sides and sprinkle with sea salt.

Place on baking sheet lined tray and bake until just soft... approx 15 minutes.

Sate onion and season with salt, cumin, pepper, paprika. Then add meet and cook for few minutes, just to change the colour. 

Remove from the pot and let it cool before adding, parsley, egg, breadcrumbs and water.

Knead the mince well. Squish through fingers for at least a couple of minutes ensuring that ALL ingredients are incorporated. 

Lay one of the eggplant slices on a chopping board, grab an amount of the meat mixture (small mandarin sized), just long enough for the largest part of eggplant to cover. Then roll.

Repeat this and place neatly in your cooking tray.

For the sauce, dilute tomato paste with water, add the can of tomato, salt, sugar, chilli flakes and olive oil in a bowl and stir until all combined.

Pour sauce carefully over the eggplant and bake for approximately 50 minutes in a 190˚ Celsius fan forced oven. Allow to sit for about 20 minutes.

Sprinkle with feta and fresh parsley
Picture

Smotuljci od patlidžana s mljevenom puretinom

Sastojci: 
 
Dva veća patlidžana 
Maslinovo ulje 
300 g mljevene puretine 
2-3 glavice luka 
1 jaje 
½ šolje prezle 
½ šolje vode 
2 kašičice cumina 
1 kašičica aleve paprike 
malo svježeg peršuna (usitnjeno)
½ kašičice soli 
2 kašičice bibera 
 
Za paradajz sos:
 
400 grama paradajz pelata 
1 kašika paradajz paste 
¼ šolje vode 
2 -3 čehnice bijelog luka (usitnjeno)
1 kačićica soli 
½ kašičice chilly suhih sjemenki (ili chilly u prahu)
1 kašika maslinovog ulja 
1 kašika šećera 
 
 
Priprema:
 
Skinite peteljsku s patlidžana, isijecite ga dužinom na ploške debljine 1 cm. 
 
Poredajte na najveći pleh za pečenje (peh obložite papirom za pečenje kako bi ste mogli lakše odvojiti patlidžan od njega) koji imate (možda će vam trebati i dva), posolite, lagano nauljite maslinovim uljem i pecite dok ne omekša. To će biti otprilike 15tak minuta. Potom pustite da se ohladi.
 
U dubljoj tavi predinstajte luk i dodajte so, kumin, alevu papriku, biber. Potom dodajte i meso. Pržiti svega nekoliko minuta. Čim meso promijeni boju, sklonite s vatre i istresite u zdjelu neka se prohladi. 
 
U istoj tavi pripremite paradajz sos. 

Na maslinovo ulje istresite paradajz pelat, dodajte paradajz pire i navedene začine. Neka krčka na laganoj vatri dok pripremite punjenje. 
 
U prohlađeno meso s lukom dodajte jaje, peršun, prezlu i vodu. Sve dobro izgnječite prstima. 
 
Manju količinu mesa oblikujte dlanovima pa stavljajte na širi dio patlidžana. Potom zarolajte i redajte u pleh podmazan uljem. 
 
Potom sve pažljivo prelijte paradajz sosom i pecite 50tak minuta na 190C 
 
Prohladite 20tak minuta prije nego servirate uz malo fete i svježeg peršuna. 
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