Friday, 24 June 2011

Salad: Aubergines, Chickpeas and Mixed Leaves

Aubergines, Chickpeas and Mixed Leaves

Ingredients for 1:
Chickpeas 150gr
1 small red onions finely cut
Mixed leaves 80gr
1/2 Roasted Aubergines

Dressing:
Extra virgin olive oil
Balsamic vinegar
Salt and pepper

How to cook the aubergine (eggplant):
Slice the aubergines in long thumb-sized pieces. In a large roasting tray add a bit of olive oil and spread it all over. Place the aubergine slices in a big bowl and add a bit olive oil, salt and pepper and rub them good in each side. Place every piece of aubergine in the tray the one next to each other(not over/under). Bake for ~20 minutes each side at 180 C until soft.

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Melanzane, ceci e Insalata mista

Ingredienti per 1:
150gr ceci
1 piccola cipolla rossa tagliata finemente
Foglie miste 80gr
1/2 Melanzane arrosto

Condimento:
Olio extravergine di oliva
aceto balsamico
Sale e pepe

Come cucinare le melanzane (melanzane):
Tagliate le melanzane a cubetti grandi come un pollice. In un ampio vassoio da forno aggiungere un po 'di olio d'oliva e spargerlo bene. Mettere le melanzane in una ciotola grande e aggiungere un po 'di olio d'oliva, sale e pepe e mischiarle del bene in ogni lato. Mettere ogni pezzo di melanzana nel vassoio una accanto all'altra. Cuocere per circa 20 minuti per lato a 180 C finche' morbide.

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