Eggplant (11)

Baked eggplant with white beans and goat cheese

Delicate combination of the pulp of the eggplant and white beans, tart taste of goat cheese and the flavors of Oriental spices. In General, all who love the babaganoush was also hummus, this salad will like it too;)

Ingredients for 4-5 servings:

• 480 g cooked white beans (or 2 cans),

• 4-5 eggplants,

• Goat cheese is cottage cheese – about 200 grams or to taste

• 4 cloves of garlic through a press (you can put in 2 times more if you love garlic, it is here to the place),

• Juice of 2 lemons (one lemon for salad dressing and the second for sbryzgivaniya when applying),

• Zest of 1 lemon (optional, try with and without, as more like it),

• Bunch fresh cilantro,

• A few stems of mint (optional)

• Pinch chili pepper

• 6 tbsp olive oil (4 in the salad and 2 on top water),

• Ground cumin – 1 tsp or to taste

• Coriander powder – 1 tsp or to taste

• Dry oregano spice – 1 tsp,

• Salt/pepper to taste

• Optional ground sweet paprika and sumac to serve,

• Hot Pitta or pita bread for eating salad is highly recommended!

How to do:

1. Cook the beans (detailed instructions in the recipe lobio). Cooking time on the packaging look beans because it strongly depends on the variety. Usually white beans longer than 40 minutes to cook is not necessary, only if you plan to do with it dip or sauce.

2. Bake the eggplant.

Eggplant wash, prick with a fork or knife in several places and bake whole or on the fire or in the oven at 180C for about 30 minutes until soft and it will turn brown skins.

Important. If you don’t make holes in the skin of the eggplant, it will explode. I’ve been through this, you don’t want;)

Let them cool down to avoid burns, and remove the skin or cut in half and with a spoon remove the pulp. Chop it coarsely.

3. Prepare the remaining ingredients.

Wash the garlic, greens, lemons. Grind the garlic, grate the zest from 1 lemon and squeezing the juice out of it, mint leaves and cilantro cut into.

4. In a bowl, mix beans, garlic, juice of 1 lemon and zest, 4 tbsp olive oil, cumin, coriander, oregano, Chile. Then add the eggplant and two-thirds of all greens (the rest will decorate when serving), stir gently, add salt and pepper to taste. Try again, adjust the taste. You can eat at once, you can steep for 20-30 minutes.

5. It is very important to file because it affects the final taste of a dish.

Spread the salad on a plate, top casually crumble goat cheese, add some herbs, paprika, sumac, sprinkles olive oil and juice of a large lemon slices, enjoy;)))

Mind-blowing Shawarma with falafel

This dish is perfect for parties because it can be requested to procure parts and then just twist Shawarma with ease.

You need to prepare the babaganoush was, hummus, falafel with yogurt sauce (click on a word and go to the recipes).

You will also need: pita bread, lettuce, any what like, tomatoes, cucumbers, carrots, red cabbage, if you like red sweet onions. It is good to wash. Lettuce and onion slice, carrot and cabbage finely shred. Tomatoes to cut and it is desirable to remove the seeds to reduce the moisture. Cucumbers cleaned and cut into strips.

How to make Shawarma:

1. Preheat the grill pan well, or a regular non-stick pan, preferably with a thick bottom. I put the fire 7 of 9.

2. While it heats, take the pita, spread the entire surface of the yogurt sauce, leaving a clean distant edge, so that when you minimize the sauce does not leak outside of the gyro.

3. Next, put some lettuce and other vegetables, then spread a thick strip of babaganush, hummus, put in a row falafel, pour more yogurt sauce and turn the Shawarma more elastic.

I edge not wrapped on the sides, the filling is in principle not particularly falls. You do as you wish. Plus, at its discretion, can add tomato sauce, hot sauce, who he loves. But I have such a recipe, no extra sauces, because then all the ingredients are pretty spicy.

4. Put the Shawarma in a very heated pan and fry until crisp lavash with 2 sides. If you have a grill pan, the pita bread should appear Golden stripes.

5. When ready put in a plate, cut in half and enjoy the juicy Shawarma. Well, it turns out very tasty!

Baba ghanoush

This appetizer-the sauce from the baked eggplant with spices, olive oil, tahini and lemon juice. It is eaten with pleasure by all, even those who are indifferent to eggplant.

I do so:

Ingredients.

4 medium-sized eggplant,

1-2 cloves of garlic (or 4-5 cloves roasted, baked along with the eggplant),

2 tbsp tahini/sesame Urbach,

3 tbsp lemon juice (2 tbsp for the paste and 1 tbsp to sprinkle on top when serving),

3 tbsp olive oil (similar, 2 tablespoons of the paste and 1 for supply),

3 tbsp finely chopped herbs (I have 2 tbsp of parsley and 1 tablespoon cilantro),

1 tsp ground cumin/cumin,

0.5 tsp. ground coriander,

0.5 tsp. smoked (!) sweet paprika. This seasoning is optionally added in the case that you will bake the eggplant on the fire, and the smell of smoke in a dish add want.

A pinch of Cayenne Chile pepper

A pinch of zaatar and sumac/the sumac (if these spices are nothing to worry about).

Salt/pepper to taste.

How to do it.

1. Eggplant wash, prick with a fork or knife in several places and bake whole or on the fire or in the oven at 180C for about 30 minutes until soft and it will turn brown skins.

Important. If you don’t make holes in the skin of the eggplant, it will explode. I’ve been through this, you don’t want;)

2. Let them cool down to avoid burns, and remove the skin or cut in half and with a spoon remove the pulp. I got about 450g of pulp.

If the skin you remove laziness, you don’t have to do. That’s not really “rules” but the taste of this does not hurt, sometimes even becomes interesting. In General, try to make and with the skin on, and without to figure out how you like.

And garlic I baked this: my head, cut a bit of the rind from the top perpendicular to the slices, wrap in foil, spread on a baking sheet and bake MPRI 180C for approximately 30-40 minutes. Then just squeeze the baked garlic cloves through the previously made cuts. This garlic is perfect stored in the fridge for a week exactly, it is possible to a few dishes at once bake.

3. Chop the flesh with a knife, baked garlic mash with a fork or fresh garlic pass through chesnokodavku. Either in a blender, combine eggplant and all ingredients, leaving 1 tbsp lemon juice, 1 tbsp olive oil and herbs. Whisk briefly to preserve the texture. Try it, add salt/pepper to taste. Then with a spoon stir in the chopped herbs, leaving some for decoration.

4. Before serving, I highly recommend to give eggplant caviar to infuse for at least an hour. Then drizzle on the remaining lemon juice, olive oil, herbs. You can also decorate with roasted sesame seeds and paprika. Serve with homemade bread or pita bread.

By the way, a great dish for a party, if you submit in the form of a meze (snack) along with hummus, tzatziki, pate and other spreads. Below on the pictures of the hummus and babaganoush was.

Also of babaganush you can make a dressing for salads/pasta/pizza/poultry/chicken/eggs (mix in equal proportions the babaganoush was, olive oil, balsamic or Apple cider vinegar) and spread on pita/lavash/sandwich as a sauce.

Salad with quinoa, vegetables, mushrooms and cottage cheese

All of us sometimes too lazy/have no time to cook but want to eat right now and preferably useful. This dish is a tasty and convenient option. Like all without exception, even those who don’t like certain ingredients;)

This salad designer, it can put quite a diverse set of products, so I will describe rather than prescription, and technology and list of ingredients.

Ingredients.

Binding: quinoa, sweet tasty tomatoes, ripe avocado, salad mix/spinach, lemon juice/balsamic vinegar, olive oil, sea salt, freshly ground pepper.

Optional: cream cheese/feta/goat cheese, any kind of mushrooms (I usually stir-fry them with the onions until it will turn brown), roasted vegetables (zucchini, eggplant, tomatoes, onions, bell peppers, broccoli, etc.), sun-dried tomatoes, garlic, herbs (especially parsley appropriate here), various nuts and seeds, herbs (Basil, Italian, thyme).

Technology.

I often make blanks for this salad for a few days, then for 2 minutes to prepare it at any time.

Quinoa is best to cook a little less time (cooking time for each specific type of seeds look on the package), so she definitely kept the form for a few days. This is true more for white quinoa. Inarenou cereal I keep in the fridge up to 3 days. Can mix it with a small amount of vegetable oil, so it does not stick together.

I cook quinoa as directed on the package, since the method of cooking depends on the variety.

But usually so: thoroughly wash barley, soak it for at least 30 minutes or for a few hours, the seeds swelled, and trash spil, and it can be removed with running water. And most importantly, even after a short soaking, the quinoa will taste bitter.

Then fill it with water in a ratio of 1к2, bring to boil and cook under the lid for 10-15 minutes on medium heat. The idea is all the water should soak into the grains, if this has not happened, and the quinoa is tender, simply drain it in a colander.

Vegetables I usually bake a lot. They can always be used in such salads, as a garnish in sandwiches. Recipe baked vegetables wrote here.

Mushrooms also fry a whole pan, because they are also great for many dishes: for Breakfast from eggs, to sandwiches, to pizza, to pasta.

Feed.

For 1 serving, I usually put half an avocado, a handful of salad mix/spinach, 5 cherry tomatoes, no more than 100g. prepared quinoa 1-2 tbsp mushrooms, cheese, roasted vegetables, greens, sun-dried tomatoes, lemon juice/balsamic. Salt/pepper/nuts/herbs to taste. Oil sometimes do not add if it is enough of roasted vegetables and mushrooms. Mix everything and eat.

And such food can be taken by wrapping the salad in a rice paper in spring rolls. Very happy with it!

Best Ever Tom Kha Gai

I finally figured out the perfect technology and the proportions of the ingredients, Hooray!

First, a little about the soup Tom Kha.

This hot and sour Thai soup in coconut milk with meat/seafood/mushrooms/vegetables/spices. I met two varieties: Tom Kha Kai (Tom Kha Kai) with chicken and Tom Kha Kung (Tom Kha Kung) – with shrimp.

Prefer to combine the two preparing the soup and chicken, and shrimp at the same time.

Generally all ingredients in the soup can be divided into 3 parts: liquid (broth, water, coconut milk), what to eat (meat, seafood, mushrooms, vegetables) and spices (lemongrass, lime leaves, chili, etc.).

The technology is usually such that the liquid ingredients to throw spices, then add the main ingredients, and when they are ready, the soup is served with cilantro and lime juice.

And here I always didn’t like to pick out of the soup 100,500 leaves and sticks, and to search among them meat and shrimp. Also I rarely like the density and richness of the broth, even in restaurants in Thailand. In your recipe I have corrected it;)

Ingredients:

1. Broth.

Like a rich viscous broth. I tried different options, and that this proportion is liked the most.

  • Chicken broth (you can substitute water) – 500 ml
  • Coconut milk – 500 ml
  • Coconut cream (you can substitute regular) – 200ml.

If the coconut cream you do not, then take 600 ml broth + 800 ml coconut milk.

2. Main ingredients.

I put them in a 1:1 ratio to the amount of broth. That is for 1 liter of broth you need about 1kg of meat/seafood/mushrooms, and in this case, so:

  • The meat from the chicken thighs (for more is dietary option take a chicken breast) – 500-600 g
  • Peeled shrimp (better to use not boiled) – 500-600 g
  • Shiitake mushrooms – 200-300 g. They can be replaced by mushrooms, oyster mushrooms.
  • Optional eggplants (Thai, not the usual blue) – 5-6 pieces.

Important. If you are using frozen meat, shrimp or mushrooms, you must defrost them and drain the water, otherwise the broth will become thin and tasteless.

3. Spices.

  • Galang/galangal/galangal (it’s just a different name of root) – 1 PC (30g). You can replace the ginger (30g) or put both the root.
  • Lemon grass/lemon grass/lemongrass – 3 sticks, if fresh, or 3 tablespoons dry.
  • The leaves of Kaffir/Kaffir lime – 4 PCs 8 PCs fresh or dry.
  • Hot chili pepper – 3 PCs.
  • Paste for soup, Tom Kha or Tom yum – I put about 10g per 100ml broth. The idea is you need to use the paste for soup, Tom Kha, but I like to put 50/50 with Tom Yam paste. And I’m talking about the pasta, which you can see on the link. Each manufacturer is its own, so put a little first and add the pasta gradually.
  • Fish sauce (it instead of salt) – 2-3 tbsp
  • Cilantro – 1-2 beam (in the soup needs a generous handful) directly to supply a couple tablespoons of chopped herbs in each bowl.
  • Lime – 1-2 jokes. It is necessary for the supply of soup, or rather the juice of the lime slices into the bowl.
  • Sweetener (palm sugar, Jerusalem artichoke syrup or any other sweetener you have) – 2-4 tbsp
  • 1 onion,
  • 2 cloves of garlic.

How to do:

1. Broth.

To soup was easy to eat, I cook the broth for seasoning, then throw them. In chicken broth/water, put sliced arbitrarily galang, ginger, lemograss, Chile peppers, optional add the onion and garlic. Lime leaves torn at the veins, and throws after him. Bring to the boil, after 5 minutes, turn off and allow to stand for about an hour (during this time all the spices give their aromas), filter the broth. Spices discarded.

2. The preparation of ingredients.

Chicken, mushrooms, shrimp, eggplant wash. I love when the soup all the same size and large enough cut, so I cut the mushrooms in half, and the chicken a little smaller pieces. When cooked, it increases in size, and mushrooms – on the contrary compressed. By the way, shrimp are also significantly compressed, buy large. Eggplant cut lengthwise into 2-4 parts. The shrimp removes all the inedible: remove the shell completely, with head and tail, cut the back and remove the intestine.

3. The process of cooking.

Broth (welded to item 1) bring to a boil, and then throws him in the chicken. So the meat will retain juiciness and flavor, this soup is exactly what we need. Cook 10 minutes, then add mushrooms and eggplant and cook for another 5 minutes. At this time, fry in a couple tablespoons of vegetable oil paste Tom Kha to a bright aroma (about 2 minutes).

Only after the chicken, mushrooms and aubergines are ready, add the coconut milk and pasta, bring to a boil over low heat.

Then add shrimp, cream, fish sauce and balance the taste with sweetener.

If your shrimp is raw (green), then cook them for 3-4 minutes, then add a handful of coarsely chopped cilantro, stir, turn off. If the shrimp was already done (red), then put them with the cilantro at the same time, immediately remove the soup from heat.

Shrimp should be added at the end to keep them soft. If they overcook, they will become rubber.

4. Flow (kick it an important point).

Pour the soup into a bowl, top throw 2-3 tbsp chopped coriander and served with a large slice of lime, the juice of which you must squeeze at the top. Optionally, the dish can be decorated with slices of Chile pepper.

If the soup is very spicy, you can apply to it the boiled rice.

Important.

Pri long heat treatment the coconut milk loses its structure and breaks into flakes. I don’t like the consistency of soup, so have developed a hack to add the milk and cream at the end of cooking. If you love the perfect smooth consistency of the soup, I recommend to follow my method.

Important 2.

This way you can cook and Tom Yam in coconut milk. Insanely delicious!

Salad with roasted vegetables and feta

A simple salad, but delicious: baked eggplant and sweet peppers, tomatoes, greens and feta cheese create an excellent taste harmony.

Recipe for 2-3 servings:

1. large eggplant cut into large cubes. 2-3 sweet peppers are cleaned from the core and bones, cut into 4 parts. Wash 4-5 cloves of garlic, crush with a knife without peeling. Vegetables and garlic spread on a baking sheet (preferably in 1 layer), lightly (!) sprinkle with olive oil, season with salt/pepper and, if desired, add your favorite herbs. I put the leaves with 1 sprig of thyme, a couple of pinches of dried oregano and parsley. Mix the vegetables and bake at 180-200C until a brown crust appears, this is about 30-40min. Cool a little. Peppers cut into pieces the same size as eggplants. Garlic can be thrown out, or you can chop and add to the vegetables.

Important 1. Ideally, remove the skin from the peppers. To do this, take them out of the oven, put them in an airtight container, let them cool down and then easily and easily remove the skin.

Important 2. The aroma of baked garlic is quite enough, while it will not be clearly felt in the dish, but if you like garlic, I recommend adding 1 fresh clove, passed through the press.

2. Cherry Tomatoes (10 PCs.) cut in half or into quarters. All vegetables in the salad should ideally be the same size.

3. a small bunch of parsley (10 sprigs) wash, separate the leaves from the stems, chop coarsely.

4. feta cheese (100-150g) cut into pieces slightly smaller than vegetables, or arbitrarily mash with a fork.

5. refueling. Beat 4st. L. olive oil, 2st. L. balsamic vinegar, 1st. L. maple syrup (can be replaced with another syrup or honey), ½ -1H.L. Dijon mustard, salt and pepper to taste.

6. in a salad bowl, put all the vegetables, cheese, and Greens, pour the dressing and mix gently. Let the salad brew (the longer, the tastier it will be) and serve.

You can add salad leaves (Romano or salad mix) to the salad, baked zucchini will also be appropriate. And if you serve this salad with quinoa, you get a full lunch/dinner.

Warm sun-dried tomato eggplant bruschetta with Mozzarella

The recipe is for about 4 bruschettas.

1. 1 large eggplant cut into rings about 1cm wide, bake at 180-200C on the grill until brown (you can season with salt/pepper/herbs and olive oil, but not necessarily, because the rest of the ingredients are quite fatty and spicy). Bake eggplant can be done in advance.

2. mozzarella can be used any (about 100-150g). If you use the one in brine, then pre-dry it on a paper towel.

3. 4 medium pieces of yeast-free bread (I have rye-wheat with Bran) dried in a toaster or in a frying pan, generously rub them with 1-2 cloves of garlic. While the bread is warm and crispy – it’s easy to do, in addition, the garlic will have time to undergo a little heat treatment, so it will not have a sharp smell. Then spread a layer of pesto sauce (recipe wrote here), spread the eggplant, top with mozzarella and bake under the grill for about 5 minutes at 180-200C until the cheese melts.

4.at this time, chop roughly about 8 sun-dried tomatoes and a couple of sprigs of fresh basil. As soon as the cheese melts, take out the sandwiches, spread the dried tomatoes on top, sprinkle with basil, Parmesan, a couple of drops of balsamic cream and Bon Appetit.

Salad of roasted eggplant with chickpeas and herbs

It is the salad, which instantly transports you to the East. Moderately spicy, fragrant and hearty. Goes well on one table with lamb, kebabs, hummus and tabbouleh.

Ingredients (for 4 servings):

  • 1 jar 400 ml chickpeas (250 g cooked chickpeas, or 100g dried),
  • 4 small eggplant (ideally thin and long)
  • 1 large bunch cilantro or 50: 50, cilantro and parsley,
  • Leaves from 2-3 sprigs of mint (optional)
  • 4 garlic cloves,
  • 4 tbsp olive oil (2 for the lubrication of eggplant and 2 on the seasoning in the salad),
  • 3 tbsp lemon juice
  • 2 tbsp white wine vinegar,
  • 1 tsp liquid honey with a neutral flavor, or any other liquid sweetener
  • 1 tsp ground cumin,
  • 1 tsp ground sweet paprika,
  • 0.5 tsp. ground coriander,
  • 0.5 tsp. salt or to taste
  • A pinch of ground cumin,
  • A pinch of Cayenne chili pepper.

How to do:

1. Chickpeas.

You can use canned chickpeas (200g needed) or cook it yourself (100g dry) in any convenient way (here described in detail, as I do).

2. Eggplant.

Eggplant wash and cut washers 1.5-2 cm in width. Lay them on a baking sheet with parchment paper. Oil with a cooking brush and a little salt, flip and repeat with the other side.

Bake on grill mode or convection heater at 180-200C until a beautiful brown crust has formed (about 20 minutes), then remove, flip and bake second side to the same toasted condition.

Have ready the eggplant cool slightly and then use claim 3. If you have had not long skinny eggplant, and large thick, large pieces can be cut in half or into 4 parts. But not Melkite.

Important. Eggplant is able to absorb an incredible amount of oil. To avoid this, I lubricate them with a very thin layer of oil over it with a brush and baked. If you like some other method of cooking the eggplant, use it. It is important to get fried tasty pieces.

3. Cooking.

Wash the greens, separate the leaves from the stems and chop coarsely, set aside a handful for serving. In a salad bowl combine the chickpeas, parsley, garlic, passed through press 2 tbsp olive oil, all seasonings and spices, mix thoroughly. Then add the eggplant, mix gently and refrigerate at least 1 hour to infuse. I leave for the night;) In principle, the salad is delicious immediately, but I recommend all to give him to make friends with all the flavors and tastes together.

4. Feed.

Before serving the salad should be slightly warm, then sprinkle it with the remaining herbs, sprinkle a little lemon juice (optional) and serve with fresh pita bread or pita lush.

Also very delicious sprinkled this salad with feta or drizzle with a sauce made from tahini. In this case, I recommend a gas station not to put olive oil so it does not feel too greasy.

My perfect moussaka

Very long picked up the recipe for the moussaka, which once tasted in Greece. Finally found it. It tastes good, REALLY!❤

This is a traditional Greek dish, is a casserole of minced meat, vegetables, and white sauce. A million variations, but I like lamb with eggplant and béchamel sauce and cheese. This moussaka will love even those who do not love eggplant and those who do not like meat casseroles, like me;)

1. General infa. The process is: prepare a stuffing with spices, baked eggplant and cooked the sauce then the casserole assembled and baked. Therefore, the time should be distributed so that all components of the casseroles were ready at the same time.

2. Meat filling. 2 onions, peel, wash, chop finely dice and saute in the oil for frying in deep skillet to brown colour with 2 palachami cinnamon, and 3 Laurel leaves. At this time grind 5-6 cloves of garlic and cook for 1 hour.l. cumin(cumin). Once the onions softened and slightly fried, add garlic and cumin, stirring intensively. Fry no more than 1 minute. Then add 1kg of minced lamb, stir and cook until all the mince is pink turned to brown, and it will definitely stand out mutton fat. Next, a very unusual moment, but without it, your moussaka will be vague. You need to throw the meat into a colander and drain off fat 5 minutes. Return the beef to the skillet, add 200-300 ml. of dry red wine 400g chopped tomatoes Pilati, 800 g of tomatoes in own juice (the juice not to put the tomatoes and remove the green core) or tomato passata, 2 tbsp tomato puree 2 tsp oregano 0.5 tsp. nutmeg. Bring to a boil, reduce heat, cook until the complete evaporation of liquid (approximately 1 hour). After that, take out the minced Bay leaves and cinnamon, and add salt and pepper to taste. You can also add sweetener to taste (1-2 tbsp Jerusalem artichoke syrup). The meat filling is ready.

3. Eggplant. While stewed beef, you can do the eggplant and then sauce. 2 large aubergine cut into very thin (about 3mm wide), spread (can be overlapped) on greased baking paper, just a little salt and pepper and bake at 180C until a strong degree of zagarenski. It is approximately 30-40 minutes.

Important 1. If the eggplants are ready a little earlier than the rest of the ingredients – do not pull them out of the oven, they dry instantly, and you can’t separate them from each other. Let stand in the heat and waiting in the wings)

Important 2. In a classic recipe for eggplant fried in oil, but in this dish, and the meat is fatty, and the sauce, why and eggplant girnet?) But if you want direct authentic, then fry them in oil in a frying pan parties.

4. Bechamel sauce with cheese. Eggplants are laid, the meat is stewed, you can start to make the sauce. Grate 100g of delicious flavored cheese (I had a 50/50 Italian Parmesan and Swiss gruyère). Heat in a small saucepan 65g. butter (I have ghee), add 3 tbsp wheat flour (I tsz), stir and fry for 1 minute, then pour 600ml milk sauce stirring constantly with a whisk to avoid lumps. Cook on medium heat until thick (7-10 minutes), add half the grated cheese, a pinch of nutmeg, salt and pepper to taste, stir. The sauce is ready.

5. Assembling the moussaka. Form for baking grease with oil (I have a round frying pan 26cm). All the ingredients divide into 2 parts because the layers will be repeated twice. Place a layer of eggplant, then a layer of meat and sauce, repeat layers. On top sprinkle with cheese and bake for 25min at 200C. Ideally, the casserole should be allowed to cool put into the refrigerator and eat the next day. So it is fully saturated and mutually exchange their flavors, and also great to keep the shape.

My favorite recipe for grilled vegetables + dip vegetables

Tomatoes, eggplant, sweet peppers, zucchini, mushrooms, corn, shallots and any other vegetables to your taste cut coarsely. You can also add garlic without peeling.

Put in an airtight container for food, sprinkle with olive oil, balsamic vinegar, chop a couple of cloves of garlic, season with pepper salt and favorite herbs (I have fresh chopped parsley, cilantro, basil). Stir, taste a little sauce and adjust its taste if necessary, it should be spicy with sourness.

Important. If the tomatoes are too soft, put them after the above manipulations. Or you can use cherry tomatoes.

Close the container, and let marinate for 30 minutes.

If there is no time for marinating – it’s okay. Vegetables will not be so fragrant, but still very tasty.

Then under the grill in the oven (180-200 C) or on the fire until ready.

Life hack. You can always make a very tasty dip/sauce from these vegetables simply by grinding everything in a blender, adding your favorite spices and herbs. This is very convenient when the vegetables are not eaten and there is no mood for them, but in the form of a dip they have a second life;)