Thursday, October 24, 2013

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Usually we cook steamed vegetables, as they are supposed to retain their properties better than other cooking methods, but had never tried to do so the eggplants. Looking recipes we have this, so it's been the first time I tried it and felt great. It's healthy, light, refreshing, does not need oven and prepared in a moment!
We had not tried yet the combination of eggplant with yogurt sauce and although we have done the steam can also be made in the oven or microwave and add the sauce. The original recipe is from the blog Cooking without problems and can be found here.
2 medium si units for temperature eggplants For the yogurt sauce: 2 natural yoghurt (can be Greek but we set normal) generous 1 tablespoon cheese spread si units for temperature type A Philadelphia 1 small onion parsley leaves Salt and pepper Method: We begin by putting the eggplants do steaming, wash them well for it, cut into half-centimeter slices and placing them in the steamer going. The have about 10 minutes after the water begins to boil and turn off the heat, but will blanditas whole.
While preparing the sauce cool. Cut the onion very finely so barely noticeable and chop the parsley. I put it in a medium bowl and add the yoghurt, cream cheese and salt and pepper (to taste each).
Mix well, until a creamy texture and homogeneous appearance. To serve simply put the eggplant slices on the plate and on them a couple of generous tablespoons of the sauce. You can also decorate with some parsley leaves. And we have this dish ready to take to the table!
Look how rich idea to eat eggplant, steamed so sure are delicious, I have to try them. Kisses. Reply Delete
mmm .. I love to cook the eggplant! This recipe looks great. si units for temperature I the other day on my blog I made a cake with layers of eggplant now I have to try to make the steam. Kisses! http://mediterraneancuina.blogspot.com.es/2013_08_01_archive.html Reply Delete
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