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Showing posts with label Salad. Show all posts
Showing posts with label Salad. Show all posts

2023-10-18

Keto Diet Unlocking the Potential of Ketosis: A Comprehensive Guide to the Ketogenic Diet

Keto Diet / Unlocking the Potential of Ketosis: A Comprehensive Guide to the Ketogenic Diet


In the ever-evolving landscape of health and wellness, the ketogenic diet has emerged as a powerful player, captivating the attention of those seeking effective weight loss and improved mental clarity.
This low-carbohydrate, high-fat diet is more than just a trend; it's a metabolic journey that transforms the way our bodies fuel themselves. Let's delve into the intricacies of the ketogenic diet, explore the foods that fuel ketosis, and tantalize your taste buds with three easy and delicious keto-friendly recipes.

Understanding Ketosis: The Essence of the Ketogenic Diet


At the heart of the ketogenic diet is the metabolic state known as ketosis. When you drastically reduce your carbohydrate intake, your body shifts from relying on glucose (sugar) as its primary energy source to burning fat.

In this process, ketones are produced, serving as an efficient alternative fuel for both the body and the brain.
keto diet: avocado and nuts


Keto-Friendly Foods: Nourishing Your Body for Ketosis

1. Healthy Fats: Avocado, olive oil, coconut oil, and nuts are staples in a keto pantry. These fats not only provide satiety but also promote ketone production.
2. Protein Sources: Opt for quality protein sources like lean meats, fish, and eggs. Moderate protein intake is crucial to prevent excess protein from hindering ketosis.
3. Low-Carb Vegetables: Non-starchy vegetables such as spinach, kale, cauliflower, and broccoli are rich in fiber and essential nutrients without compromising your carb limit.
4. Dairy: High-fat dairy products like cheese and butter can be included in moderation. Be cautious with milk, as it contains lactose, a form of sugar.
5. Berries: While fruits are generally limited due to their natural sugar content, berries like raspberries and blackberries can be enjoyed in moderation.

Recipes to Fuel Your Keto Journey


1. Avocado and Bacon Egg Cups


Ingredients:
- 2 avocados, halved and pitted
- 4 eggs
- 4 slices of bacon, cooked and crumbled
- Salt and pepper to taste
- Chopped chives for garnish (optional)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Scoop out a small portion of each avocado half to create a well for the egg.
3. Place the avocados in a baking dish.
4. Crack an egg into each avocado half.
5. Season with salt and pepper, then sprinkle the crumbled bacon on top.
6. Bake for 12-15 minutes or until the eggs are cooked to your liking.
7. Garnish with chopped chives if desired.

2. Keto Chicken and Broccoli Casserole


Ingredients:
- 2 cups cooked chicken, shredded
- 2 cups broccoli florets, steamed
- 1 cup cheddar cheese, shredded
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup almond flour

Instructions:
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the cooked chicken, steamed broccoli, cheddar cheese, mayonnaise, sour cream, garlic powder, salt, and pepper.
- Transfer the mixture to a greased baking dish.
- In a separate bowl, mix the almond flour with a pinch of salt. Sprinkle this over the casserole.
- Bake for 25-30 minutes or until the top is golden and bubbly.

3. Keto Chocolate Avocado Mousse


Ingredients:
- 2 ripe avocados
- 1/2 cup unsweetened cocoa powder
- 1/2 cup almond milk
- 1/4 cup powdered erythritol (or sweetener of choice)
- 1 teaspoon vanilla extract
- A pinch of salt

Instructions:
- Scoop the flesh of the avocados into a blender or food processor.
- Add the cocoa powder, almond milk, powdered erythritol, vanilla extract, and salt.
- Blend until smooth and creamy.
- Taste and adjust sweetness if necessary.
- Refrigerate for at least 30 minutes before serving.

free keto recipes

Conclusion: Embracing a Ketogenic Lifestyle

In conclusion, the ketogenic diet offers a unique approach to health and wellness, leveraging the power of ketosis to transform the way your body generates energy.
By focusing on high-quality fats, moderate protein, and low-carb vegetables, you can embark on a journey that not only aids in weight loss but also supports cognitive function and overall well-being.

Remember, before embarking on any significant dietary changes, it's essential to consult with a healthcare professional, especially if you have pre-existing health conditions. The ketogenic diet may not be suitable for everyone, and individual responses can vary.

Unlock the potential of ketosis, savor the richness of keto-friendly foods, and enjoy the delicious recipes that make this dietary journey not just effective but also enjoyable.

Keywords: Ketogenic diet, keto, ketosis, low-carb, high-fat, recipes, avocado, bacon, chicken, broccoli, chocolate mousse, healthy fats, protein, low-carb vegetables.

You can check other tasty recipes in this blog like:

Roasted Asparagus Poached Eggs and Miso Butter

Mackerel With Vegetables in Oven Recipe

Get free 21 Keto Recipe

Thank you! Alex

2023-09-21

Italian Caprese Salad Appetizer

Italian Caprese Salad Appetizer

Caprese salad is a classic Italian dish that celebrates the flavors of fresh tomatoes, mozzarella cheese, basil, olive oil, and balsamic vinegar. It's simple to prepare and perfect for showcasing the deliciousness of ripe summer tomatoes.

Caprese Salad

Ingredients:

4 ripe tomatoes (preferably heirloom or vine-ripened)
8 ounces (about 2 cups) fresh mozzarella cheese, sliced into 1/4-inch thick rounds
1 bunch fresh basil leaves
Extra-virgin olive oil
Balsamic vinegar (optional)
Salt and freshly ground black pepper to taste
You can also use avocado!

Direction:

1. Slice the Tomatoes: Wash and slice the tomatoes into 1/4-inch thick rounds. If the tomatoes are very large, you can also cut them into wedges.
2. Slice the Mozzarella: Slice the fresh mozzarella cheese into 1/4-inch thick rounds. You can use mini mozzarella balls (bocconcini) or tear the mozzarella into bite-sized pieces.
3. Arrange the Salad: Assemble the Caprese salad on a large serving platter or individual plates. Start by laying down a slice of tomato, followed by a slice of mozzarella, and a fresh basil leaf. Repeat this pattern until you've used all the tomato and mozzarella slices.
4. Season the Salad: Sprinkle some salt and freshly ground black pepper over the tomato and mozzarella slices. Be cautious with the salt, as the mozzarella can be quite salty on its own.
5. Drizzle with Olive Oil: Drizzle extra-virgin olive oil generously over the salad. This not only adds flavor but also helps to meld the flavors together.
6. Optional Balsamic Vinegar: If you like, you can also drizzle a small amount of balsamic vinegar over the salad for a sweet and tangy contrast. A balsamic reduction or glaze works wonderfully for this.
7. Serve your Caprese salad immediately as a side dish or appetizer. It's best enjoyed when the ingredients are fresh and at room temperature.

Caprese salad is a simple yet elegant dish that captures the essence of Italian cuisine. It's a great addition to any meal, especially during the summer months, when tomatoes and basil are in season and at their peak of flavor. Enjoy!


You can check other tasty recipes in this blog like:

Vegetable Quesadillas with fresh salsa Recipe

Chicken Mac and Cheese Recipe

Mackerel With Vegetables in Oven Recipe

Thank you and Bon appetite! Alex

2023-04-27

Mackerel potato salad recipe

Mackerel potato and eggs salad recipe

#salad, #mackerel, #potatoes salad, #eggs salad, #seafood salad, #oriental salad, #marinated mackerel, #mackerel salad
Main Course, Appetizer, Seafood,
Oriental, Mediterranean
Mackerel Salad with potatoes and eggs

Mackerel salad with potato and eggs recipe

By

This is a delicious recipe for a fish salad that can be served at any time. Marinated fish and pickled cucumbers give it that cool, refreshed taste. It is a simple recipe to prepare, the most time being taken by boiling the potatoes. But after the dish is ready and will be placed on the plates to be served, it is worth all the effort.

Yield: 4
Preparing time: 15 minutes Cooking Time: 35 minutes Total Time: 50 minutes
Serving size: 1 plate of 400 grams
Calories per serving: 533 cal
Fat per serving: 28 g
Protein per serving: 25 g
Carbohydrate per serving: 45 g
Fiber per serving: 5 g
Cholesterol per serving: 233 mg

Ingredients:
Olive oil extra virgin: 4 tablespoon
White or red potatoes: 600 grams
Marinated Mackerel: 250 grams
Salt and freshly cracked pepper: to taste
Cherry tomatoes: 8-10 pieces
Pickled cucumbers: 200 grams
Pickled bell peppers or fresh red pepper: 100 grams
Medium eggs: 4 pieces
Olives: 100 grams
Fresh dill (or fresh parsley, or cilantro, by preference: one hand


Instructions:
1. To prepare the oriental salad, we first need to prepare the ingredients that will be mixed to obtain the final meal.
2. Boil the potatoes in water in a saucepan after washing them beforehand. Let it cook with the skin on for about 25-30 minutes, until you try it with a fork. If it easily penetrates the potatoes, it means that they have been cooked.  Boil the 4 eggs in another larger saucepan or kettle; boil until they remain firm, that is, about 4 minutes after the water has started to boil.
3. After they have cooled a little, we will peel the potatoes and eggs.
4. In a large bowl, we will cut the potatoes into suitable cubes. We will also add the eggs cut into small pieces.
5. We will also clean the pieces of marinated mackerel from the skin and bones from the inside and add small pieces to the salad bowl.
6. We will cut the pickled cucumbers into rounds, and the pickled bell peppers into thin slices and add them to the salad.
7. We will wash the cherry tomatoes and then cut them in half. We will add them to the salad bowl.
8. Season the salad with salt and pepper and sprinkle with fresh dill or parsley or green coriander.
9. Gently mix all the ingredients and put the bowl in the cold, after which it can be served.

You can put the mackerel oriental salad cold in the refrigerator for 10 minutes and then serve it cold, according to your preferences.
Bon Appetite! Alex



You can try other interesting recipes in Topkitchenrecipes.blogspot.com such like:
Mackerel With Vegetables in Oven Recipe
Quick Fish Filets in Tomato Sauce Recipe

2012-11-21

Cobb salad with avocados and bacon

Cobb salad with avocados and bacon

This is a recipe that I like very much and the dish will be very tasty.

Source:Dining Chicago » Eat this! Cobb salad, a classic use for avocados and bacon


cobb salad

RB Grille’s seafood Cobb salad.


Prep Time 12 min Cook Time for eggs4 min Yield: 2

Cobb salad with avocados and bacon


This is a hearty entrée salad traditionally containing chopped avocado, bacon, tomatoes, hard-boiled egg, Roquefort cheese, and breast of chicken over a variety of greens.

Where it comes from: The legendary Brown Derby restaurant in Hollywood, Calif., originated the salad in the 1930s, named for owner Robert H. Cobb. Stories vary about whether Cobb or his chef first made it and for whom, but eventually, he put it on the menu. It soon became a trend, and the restaurant served some 4 million of them before it closed in 1985.

What to do with it: The chopped ingredients of the Cobb salad are often arranged in attractive patterns for presentation, with the salad tossed just before serving. The Cobb also lends itself to endless variations. These days, any salad containing avocado, bacon, and hard-boiled egg is likely to be called a Cobb. At RB Grille in River North, Chef Christopher McCoy upgrades the salad with lobster, shrimp, and bay scallops.


Original Cobb salad


Ingredients:

1/2 head iceberg lettuce, chopped
1/2 bunch watercress, chopped
1 small bunch chicory, chopped
1/2 head romaine, chopped
2 chicken breasts, boiled, chilled and diced
2 medium-sized tomatoes, peeled and diced
1 avocado, diced
6 strips crisp bacon, finely chopped
3 hard-cooked eggs, chopped
2 tablespoons chopped chives
1/2 cup finely grated imported Roquefort cheese
1 cup red-wine vinaigrette

Place the chopped greens on a platter and arrange the diced chicken, tomatoes and avocado over the top. Sprinkle over the top the chopped bacon, eggs, chives and cheese. Just before serving, mix the salad thoroughly with the dressing. 4 to 6 servings.


RB Grille’s seafood Cobb salad

Author: Chef Christopher McCoy


Avocado vinaigrette:


1/4 cup rice wine vinegar

1 clove garlic, minced

Juice of 1 lemon, freshly squeezed

1/2 teaspoon sugar

Juice of 3/4 navel orange, freshly squeezed

1-1/2 avocados, diced

1/8 teaspoon kosher salt

1/8 teaspoon white pepper

1/4 cup extra virgin olive oil

Seafood:

1 tablespoon olive oil

2 dry-packed bay scallops

2 shrimp



Salad:

1/2 head Boston or Bibb lettuce

1 hard-boiled egg, sliced with an egg slicer

1 Roma tomato, diced, or 4 grape tomatoes

2 slices of cooked bacon, chopped

1/2 avocado, diced

3 segments navel orange (reserved from above), membrane removed

1-ounce lobster knuckle meat, steamed and chilled

1 piece lobster claw, steamed, chilled, and removed from the shell

1 teaspoon sliced green onion

Directions:


Make the vinaigrette: Place all ingredients except the olive oil in a blender and puree until all is incorporated. Turn on high and slowly pour in olive oil until blended. Use as dressing.

Cook the seafood: Heat the oil over high heat in a sauté;pan and cook the scallops to a caramelized brown on each side. Take out of the pan and rest on a towel. Using the same pan, sauté the shrimp until they are cooked through.

Prepare the salad: Place the lettuce on a plate in a cup shape, twisting the leaves to open up. Drizzle 2 tablespoons of the dressing over the lettuce. Place the scallops and shrimp over the dressing, shingle the sliced egg off to the side, and place the tomatoes around the salad.

Layer the lobster knuckle meat over tomatoes, and then the chopped bacon, place oranges spilling off the opposite side of an egg, and finish with diced avocado on top. Garnish with the lobster claw and green onion and drizzle another 2 tablespoons of dressing over the salad. 1 entrée serving.

Thank you and Bon Appetite!Alex

If you like Mackerel Potato Salad you can check this interesting and delicious recipe here: Mackerel Potato Salad Recipe

2012-11-06

Coconut Corn Salad

Coconut Corn Salad Recipe

Source: http://www.101cookbooks.com
Coconut Corn Salad

Coconut Corn Salad Recipe

Coconut Corn Salad Recipe

Ingredients:


3 tablespoons unsalted butter
5 ears of corn, shucked
fine grain sea salt
3 tablespoons fresh thyme leaves
1 cup / 1 1/2 oz / 40 g big coconut flakes, well toasted
1 cup / 3 oz / 85 g sliced almonds, well toasted
3 tablespoons chopped red onions
big squeeze of fresh lemon or lime juice

Directions:

Melt the butter in a large skillet over medium heat. Add the corn, sprinkle with a couple pinches of salt and stir well, you want all the corn to be coated.
Cook for just a minute, until the corn loses its raw edge, stir in half the thyme, and then transfer the corn to a large serving bowl. Just before you're ready to serve, add most of the coconut flakes, most of the almonds, the rest of the thyme, red onions, and citrus juice.
Stir well. Taste, season with more salt, to taste, and serve topped with the remaining coconut and almonds (and another jolt of juice if needed!).
Serves 4.
Prep time: 5 min - Cook time: 5 min

Thank you and Bon Appetite! Alex

If you like Mackerel Potato Salad you can check this interesting and delicious recipe here: Mackerel Potato Salad Recipe

2012-11-05

Reuben Salad Recipe

Reuben Salad Recipe

Source: http://www.epicurious.com

Reuben Salad Recipe

yield: Serves 8
Prep time: 15 minutes
Total time: 120 minutes plus soaking the rye berries for at least 8 hours

Reuben Salad Recipe

Author: epicurious.com

Ingredients:

  • 1 cup rye berries
  • 1 large head of green cabbage (about 2 pounds)
  • 2 tablespoons salt
  • 1/2 pound thick-cut deli pastrami, cut into 1/4-inch dice
  • 1/2 pound thick-cut Swiss cheese, diced to match the pastrami
  • 6 tablespoons mayonnaise (regular, low-fat, light, or fat-free)
  • 2 tablespoons pickle relish
  • 1 tablespoon ketchup
  • 3 tablespoons cider vinegar

Preparation:

1. Soak the rye berries in a big bowl of cool water for at least 8 and up to 16 hours. Drain the rye berries in a fine-mesh sieve or small-holed colander set in the sink. Pour the rye berries into a large saucepan, cover with water by several inches, and bring to a boil over high heat. Reduce the heat to low and simmer until tender, about 1 hour 15 minutes. Drain again in that sieve or colander, then run under cool water to stop the cooking. Drain thoroughly.
2. Slice the cabbage head in half. Cut out the thick, pyramidal core at the base of each half. Set the halves cut side down on the cutting board; make thin slices parallel to the core's former point up in the heart of the cabbage. Separate the shreds from each other and toss them in a large bowl with the salt. Set aside at room temperature for 30 minutes.
3. Rinse the cabbage to get rid of the excess salt, then squeeze it by handfuls to remove any excess water. Dump these handfuls into a large serving bowl as you go. Pour in the cooked rye berries, diced pastrami, and cheese. Toss well.
4. Whisk the mayonnaise, pickle relish, and ketchup in a small bowl; whisk in the vinegar. Pour this dressing onto the salad and toss it up.

Make ahead:
Store, covered, in the fridge for up to 3 days.

Save time:
Use 2 2/3 cups cooked rye berries and omit soaking and cooking the raw grains.

CHEF IT UP!
•Run the cut cabbage halves down a mandoline with a 1/8-inch blade to make perfectly thin strips. Use the safety guard to protect your fingers.

TESTERS' NOTES
•Consider this the classic Reuben sandwich in a bowl—or a cross between that sandwich and coleslaw.
•For the best results, buy the meat and cheese in single, thick slabs from the deli counter, then dice them at home, rather than trying to work with flimsy, paper-thin slices.
Thank you and Bon Appetite!Alex

If you like Mackerel Potato Salad you can check this interesting and delicious recipe here: Mackerel Potato Salad Recipe

2012-10-22

Broccolini Salad Recipe

Broccolini Salad Recipe

Source: http://www.101cookbooks.com/


Broccolini Salad

Broccolini Salad


Broccolini Salad

Serves 4 - 6.
Prep time: 10 min Cook time: 10 min

Ingredients for the recipe:

1 lb / 16 oz / 450 g baby broccoli / broccolini, trimmed, and each stalk halved if you like
3 bunches of scallions, trimmed and thinly sliced
1 small serrano chile pepper, deveined, seeded, and minced (opt)
1/2 cup / 120 ml extra virgin olive oil
fine grain sea salt
3 big handfuls of big, rustic croutons
a squeeze of fresh lemon juice.
1 cup / 4 oz / 115 g sliced almonds, toasted
4 - 6 oz fresh mozzarella cheese, torn into big chunks

Directions:

1. Fill a big pot with water and bring to a boil. Salt the water well and cook the broccolini briefly, about a minute, or long enough to take a bit of the snap out of the stalks. Drain, run under cold water to stop the cooking, and pat dry with a clean cloth. Set aside.
2. Combine the scallions, serrano pepper, olive oil, and a couple pinches of salt in a small saucepan. Bring to a sizzle, stirring all the while, and remove from heat. Stir in a squeeze of lemon juice.
3. To assemble the salad, just before serving, place the broccolini and croutons in a large serving bowl. Scoop about 1/2 of the green onions into the bowl, allowing most of the oil to drain off. Toss well and continue to add more green onions until everything is coated to your liking. Have a taste at this point to get a sense of whether you need to adjust the seasoning at all - with more salt or lemon juice. Add the almonds and toss, then one last (gentle) toss after adding the mozzarella.
4. Use the leftover oil (refrigerate) to cook eggs, drizzled over potatoes, drizzled into soup, etc.


Thank you and Bon Appetite!Alex


If you like Mackerel Potato Salad you can check this interesting and delicious recipe here: Mackerel Potato Salad Recipe

Fennel Mushrooms Recipe

Fennel Mushrooms Recipe

Source: http://www.101cookbooks.com/

Fennel is a vegetable with a distinctive anise-like flavor, and mushrooms are widely used in cooking due to their earthy taste and versatility.

Fennel itself has a long history of culinary use and is native to the Mediterranean region. It has been used in Italian, French, and Mediterranean cuisines for centuries. Fennel is often used in salads, soups, stews, and roasted vegetable dishes, adding a unique flavor and aroma to the recipes.

Mushrooms, on the other hand, have been consumed for thousands of years in different cultures across the globe. They are commonly used in dishes from European, Asian, and American cuisines. Mushrooms bring a rich umami flavor and a meaty texture to recipes, making them a popular choice for vegetarian and vegan dishes.
The fennel mushrooms recipe could have originated as a fusion of different culinary traditions or as an innovation by a creative cook or chef. It is likely that the combination of fennel and mushrooms was discovered through experimentation in the kitchen, and over time, the flavors and textures of these ingredients were found to complement each other well.
The recipe could have been developed in home kitchens, popularized in restaurants, or shared through cookbooks and online platforms. Regardless of its exact origin, the fennel mushrooms recipe showcases the delicious combination of fennel and mushrooms, highlighting the flavors and textures of these ingredients in a harmonious and satisfying way.
Fennel Mushrooms Recipe

Fennel Mushrooms Recipe


The mushrooms are great on their own (as pictured), spooned over a thick slab of grilled, garlic-rubbed bread, or over a simple baked potato. They make a fantastic tart or sandwich filling and would be great as a component in a simple fall panzanella. I used nameko mushrooms here, a favorite from my farmers market, but brown mushrooms will work brilliantly as well. To clean mushrooms use a damp paper towel to remove dirt.

Ingredients for the recipe:


12 ounces mushrooms, brushed clean
1 tablespoon unsalted butter
a few pinches of fine grain sea salt
1 small bulb of fennel, trimmed and sliced very thinly
1-2 tablespoons creme fraiche
2 tablespoons fresh dill, chopped
a small bunch of chives, minced
freshly ground black pepper
a small bunch of watercress, sorrel, or arugula
1 teaspoon of olive oil

Directions


1. Cut mushrooms, if needed, into 1/3-inch thick slices. The mushrooms I used, up above, we're mostly left whole.
2. In your largest skillet, over high heat, melt the butter. Add the mushrooms and a few pinches of salt, and use a spatula to stir until coated. Saute, stirring every minute or so, until the mushrooms release their water and brown a bit - 4-5 minutes. Two minutes before the mushrooms are done cooking, stir in the fennel. When finished, remove from heat, wait ten seconds, and stir in the creme fraiche. Add most of the dill and chives, pepper, and more salt if needed.
3. Quickly toss the watercress with olive oil and a pinch of salt. Serve the mushrooms immediately alongside the watercress.
Serves 2-3.
Inspired by the Fennel Mushroom recipe in The Season Kitchen, by Perla Meyers, published by Holt, Rinehart, Winston in 1973.
Prep time: 5 min - Cook time: 7 min

Thank you and Bon Appetite!

2012-10-08

German Roasted Potato Salad

German Roasted Potato Salad recipe

Posted by Pam,



Yield:8 servings


Prep Time:10 minutes.
Cook Time: 40 min.
Total Time:50 min.

Ingredients for the recipe:

3 lbs of Yukon gold potatoes, scrubbed and diced into medium chunks

1 yellow onion, diced

2 tbsp olive oil

Sea salt and freshly cracked pepper, to taste

8 pieces of lean bacon, cooked, crumbled

3 tbsp fresh parsley, chopped

1/4 cup of white vinegar

3 tbsp sugar

2 tbsp water

Directions:

Preheat the oven to 450 degrees. Line a baking tray with tin foil then coat well with cooking spray.
Dice the potatoes and onions then drizzle with the olive oil and season with sea salt and freshly cracked pepper, to taste; toss to coat evenly then place them on the prepared baking tray. Place into the oven and roast for 35-40 minutes or until the potatoes are tender and cooked through, making sure to stir the potatoes every 15 minutes. Remove from the oven and place into a bowl.
While the potatoes are cooking, cook the bacon in a skillet over medium heat, until crispy and cooked through. Place the bacon on paper towels to drain the excess grease; crumble.
Combine the vinegar, water, and sugar, then mix until well combined. 
Add the bacon crumbles to the potatoes followed by the parsley. Drizzle the vinegar mixture on top and mix until evenly coated. Season with sea salt and freshly cracked pepper, to taste. Recommend it to be served warm.
Thank you and Bon Appetite. Alex

If you like Mackerel Potato Salad you can check this interesting and delicious recipe here: Mackerel Potato Salad Recipe

2012-10-05

Eggplant with Garlic and Basil

Eggplant with Garlic and Basil Recipe

by Alex
eggplant

This is a very simple salad or side dish meal with cooked eggplant along with garlic and fresh basil. 

Ingredients for the recipe:

2 Medium eggplants

Salt to taste

Sunflower Oil- 4 tablespoon 

3/4 c Chopped fresh basil

4 Cloves garlic – finely chopped

Wine vinegar - 2 tablespoon

Cooking Instructions:

1. Cut eggplants lengthwise in slices about 1/4-inch thick.

2. Sprinkle with salt to taste and let stand for 1 hour. Rinse and pat dry.

3. Heat several tablespoons of oil in a heavy skillet.

4. Saute 1 slice of eggplant until golden on both sides.

5. Place the cooked slice on a plate and sprinkle with

basil, garlic, salt, and vinegar.

6. Repeat with remaining slices, building

up several layers of cooked eggplant on the plate.

7. Let stand 1/2 hour at room temperature, then chill.

8. Serve as a salad or a side dish.

Thank you and Bon Appetite! Alex

If you like Mackerel With Vegetables you can check this interesting and delicious recipe here: Mackerel With Vegetables in Oven Recipe

If you like Fish Filets in Tomato Sauce you can check this interesting and delicious recipe here: Quick Fish Filets in Tomato Sauce Recipe