We all want something we go home, that tasty and arrived quickly. What about something that is good, fast, nutritious and lean in the same period. You can eat it cold or hot, if you will. They prepare one or two of these every week and you and everyone can help others in your household own any time they like and you will know that it is good for them.
I thought you can do a quick little Mediterranean diet snack recipe that I enjoy fun and can be beatentogether any time soon as long as you have the ingredients handy. Keeps in refrigerator for several days. Let me know if you like it and from time to time I will send you more recipes.
With Fetta cheese, aubergine and cashew nuts in pasta salad
This Mediterranean recipe is frequently not only in the regions of the Mediterranean diet, but in the entire Western world as well as used. There once was for me, and I use it since then. You can even eat with themThe eggplant is still warm and it still tastes good.
Here we go,
2 eggplants (diced)
Integrate 250g penne (any will do!)
3 / 4 cup olive oil
4 tablespoons balsamic vinegar
3 garlic cloves, minced
1 cup chopped fresh mint
black pepper
250g fetta cheese, coarsely grated or package
100g unsalted cashews
Makes 6-8 servings
Jump to: Servings U.S. Metric
30 minutes 30mins prep
1. Soak the chopped eggplant in cold salted water (about 2 tablespoons salt ½ liters of water) for about ½ hour.
2. Rinse dry drain, and clean on a cloth.
3. Heat a little olive oil in a frying pan and fry the cubes until golden brown, remove and drain on paper towels. Place in a large bowl.
4. Leave the pasta according to directions, drain, rinse and then add the eggplant.
5. Mix (you can shake an empty glass) olive oil, balsamic vinegar, garlic, mint,and black pepper to taste
6. Pour mixture over the pasta and mix gently and thoroughly give.
7. Cheese rub over the top and cashew nuts to sprinkle on top (the nuts are important to the success of this dish).
8. Enjoy
ไม่มีความคิดเห็น:
แสดงความคิดเห็น