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Sloenac Sa Patlidanima Baked Eggplant With Pasta and Cheese PDF
Sloenac Sa Patlidanima Baked Eggplant With Pasta and Cheese PDF
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http://bite-my-cake.blo gspo t.co m/2011/10/slo zenac-sa-patlidzanima-baked-eggplant.html
1. Na maslinovom ulju popirjajte patlidžan narezan na kockice. Kada omekne, dodajte sitno
sjeckani češnjak, pelate narezane na komade, peršin, sol i papar. Zalijte bijelim vinom i pirjajte
dok tekućina ne ishlapi.
2. U međuvremenu skuhajte tjesteninu, ne do kraja, već al dente. Zatim ju pomiješajte s
pirjanim povrćem i naribanim tvrdim sirom. Prebacite smjesu u vatrostalnu posudu za pečenje,
posipajte sjeckanim peršinom te ribanim parmezanom.
3. Pecite na 200 stupnjeva, 15-20 min. Poslužite toplo.
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Baked eggplant with pasta and cheese
Yesterday I returned f rom a trip to Tuscany. I have so many photos to sort out and even more work to do,
it just piled up while I was gone. You can expect a post about Tuscany soon, until then I am giving you a
lovely recipe f or a vegetarian dinner or light lunch. It can be easily transf ormed into rich meal by adding
meat.
T his is one of those simple and rather quick dishes that will make a great lunch on a busy day. It's
somewhat a comf ort f ood with vegetables.
I like eggplants and tend to always seek f or new and f resh ways of incorporating them into my menu. T his
is one of my f avorite recipes.
1. Wash eggplant and dice it. Heat olive oil, add diced eggplant, finely chopped garlic, tomatoes, salt
and pepper. Add white wine and let simmer until the liquid is absorbed.
2. In the meantime, cook pasta, al dente, in salted boiling water. Combine it with vegerables and
grated cheese. Put the mixture into baking pan, sprinkle with parsley and grated parmesan cheese.
3. Preheat oven t 200 C. Bake for about 20 minutes, until nicely golden.