Izbor patlidžana
- Biraj srednje velike, čvrste i glatke patlidžane, bez mekih mesta i oštećenja.
- Manji i srednji plodovi su bolji jer su manje gorki i lakše se pune.
Priprema:
Pranje i sečenje
1. Dobro operi patlidžan pod mlazom vode.
2. Presecite ga po dužini na pola. Za okrugle patlidžane možeš i preseći horizontalno.
Izdubljivanje
3. Kašikom pažljivo izdubi sredinu, ostavljajući oko 1 cm mesa uz koru.
4. Mesni deo možeš iseckati i koristiti u nadevu.
Uklanjanje gorčine (opciono)
5. Posoli unutrašnjost patlidžana i ostavi 15–30 minuta da pusti vodu i gorčinu.
6. Nakon toga, isperi ga pod vodom i nežno osuši cistom kuhinjskom krpom ili papirnim ubrusom.
Blago prethodno termički obrađivanje (opciono)
7. Možeš patlidžan:
- kratko propržiti na tiganju sa malo ulja (temperatura 4 od 6), ili
- blanširati 3–5 minuta u ključaloj vodi da omekša,
- ili peći u rerni
Ovo pomaže da patlidžan bude mekaniji i skratiti vreme pečenja nakon punjenja.
Spremno za punjenje
8. Patlidžan je sada spreman da se napuni mesom, povrćem, sirom ili kombinacijom nadeva.
Tri metode pripreme patlidžana za punjenje:
Sastojci: 2 srednja patlidžana (oko 500–600 g), 2 kašike maslinovog ulja, so po ukusu.
A) Pečenje u rerni
Patlidžane prepoloviti po dužini i izdubiti sredinu.
2. Posoliti i ostaviti 15 minuta da otpuste gorčinu, pa isprati i osušiti.
3. Premazati koru maslinovim uljem i staviti u rernu na 180 °C oko 15–20 minuta dok ne omekšaju, ali još drže oblik.
Ova metoda čuva prirodan ukus i sočnost patlidžana, idealno ako želiš mekani i aromatični plod.
B) Kratko prženje na tiganju
1. Patlidžane prepoloviti i izdubiti sredinu, posoliti i osušiti.
2. Zagrej tiganj sa 2 kašike maslinovog ulja na srednjoj temperaturi (4 od 6).
3. Staviti patlidžane na tiganj, prvo strana mesa prema dole, pržiti 3–4 minuta, zatim okrenuti još 2–3 minuta.
Ova metoda daje patlidžanu blago zapečenu koricu i intenzivniji ukus, a brzo je gotova.
C) Blanširanje (kuvanje u vodi ili pari)
1. Patlidžane prepoloviti i izdubiti sredinu, posoliti i osušiti.
2. Staviti ih 3–5 minuta u ključalu slanu vodu ili 3-5 minuta iznad pare, poklopljeno dok ne omekšaju, ali da i dalje drže oblik.
Ova metoda je najlakša za kontrolu mekoće i najmanje upija ulje, idealno za laganije ili vegetarijanske nadeve.
Napomene:
- Ako želiš da patlidžan ostane sočan dok se peče sa nadevom, možeš ga posuti malo maslinovog ulja i blago pokriti aluminijumskom folijom prvih 10–15 minuta.
- Za intenzivniji ukus možeš pred punjenje pečene ili pržene patlidžane premazati belim lukom ili mešavinom začina.
- Sve tri metode mogu se kombinovati sa mesnim, povrtnim ili sirovim nadevima po izboru.
(Kolutovi przenog patlidzana, Patlidžan pecen u rerni - isečenog na pola po duzini, Patlidžan pecen u rerni 2 - kockice od 1.5 cm, Dinstan patlidzan, Kako isprziti ploske patlidzana)
A selection of eggplants
- Choose medium-sized, firm and smooth eggplants, without soft spots and damage.
- Smaller and medium eggplants are better because they are less bitter and easier to fill.
Preparation:
Washing and cutting
1. Wash the eggplant well under running water.
2. Cut it in half lengthwise. For round eggplants, you can also cut them horizontally.
Hollowing out
3. Carefully hollow out the center with a spoon, leaving about 1 cm of meat next to the peel.
4. You can chop the meat part and use it in the filling.
Bitter removal (optional)
5. Salt the inside of the eggplant and leave it for 15-30 minutes to release the water and bitterness.
6. After that, rinse it under water and gently dry it with a clean kitchen towel or paper towel.
Light pre-heating (optional)
7. You can:
- briefly fry the eggplant in a pan with a little oil (temperature 4 out of 6), or
- blanch for 3–5 minutes in boiling water to soften,
- or bake in the oven
This helps to make the eggplant softer and shorten the baking time after stuffing.
Ready to stuff
8. The eggplant is now ready to be stuffed with meat, vegetables, cheese or a combination of fillings.
Three methods for preparing eggplant for stuffing:
Ingredients: 2 medium eggplants (about 500–600 g), 2 tablespoons olive oil, salt to taste.
A) Baking in the oven
Cut the eggplants in half lengthwise and hollow out the middle.
2. Salt and leave for 15 minutes to release the bitterness, then rinse and dry.
3. Brush the skin with olive oil and place in the oven at 180°C for about 15–20 minutes until soft but still holding their shape.
This method preserves the natural flavor and juiciness of the eggplants, ideal if you want soft and aromatic eggplant.
B) Brief frying in a pan
1. Halve the eggplants and hollow out the middle, salt, leave for 15-30 minutes, rinse and dry.
2. Heat a frying pan with 2 tablespoons of olive oil on medium heat (4 out of 6).
3. Place the eggplants in the pan, flesh side down first, fry for 3–4 minutes, then turn over for another 2–3 minutes.
This method gives the eggplants a slightly browned skin and a more intense flavor, and they are ready quickly.
C) Blanching (cooking in water or steaming)
1. Halve the eggplants and hollow out the middle, salt, leave for 15-30 minutes, rinse and dry.
2. Place them in boiling salted water for 3–5 minutes or over steam for 3–5 minutes, covered, until they are soft but still hold their shape.
This method is the easiest to control the softness and absorbs the least oil, ideal for lighter or vegetarian fillings.
Notes:
- If you want the eggplant to remain juicy while baking with the filling, you can sprinkle it with a little olive oil and cover it lightly with aluminum foil for the first 10–15 minutes.
- For a more intense flavor, you can brush the baked or fried eggplant with garlic or a spice mixture before stuffing.
- All three methods can be combined with meat, vegetable or raw fillings of your choice.
(Slices of fried eggplant, Eggplant baked in the oven - cut in half lengthwise, Eggplant baked in the oven 2 - 1.5 cm cubes, Stewed eggplant, How to fry flat slices of eggplants?)
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