Berenjenas with zucchini and algae Nori are a delicious option for food time or a light dinner. The Nori algae has a delicate sea flavor that combines perfectly with that of the eggplant and the special touch of these eggplants with zucchini will be a puff pastry. Keep the recipe step by step and surprise everyone with this vegetarian dish.
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make eggplants with zucchini and nori algae: |
| 1 Berenjena unit 1 pinch of salt and pepper 1 piece of dill ½ lemon unit (juice) 1 nori algae sheet 8 units of dry tomato 2 units of zucchini 1 pinch of garlic powder 1 1 Olive oil jet 1 tablespoon of margarine 1 pinch of sugar ½ sheet of puff pastry. |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make eggplants with zucchini and nori algae:
1. To start preparing the embedded sea eggplants, the first thing you should do is cut the eggplant into three pieces along. To do this, remove the bellies on the sides and divide the piece into three thick sheets.
2. Then, season the eggplants with salt, pepper, dill and the lemon juice.
3. Apart, prepare algae and tomatoes. Finely chopped the Nori algae and cuts the dried tomatoes into strips as thin as possible. Also grease with a little oil a baking sheet and cut the sliced zucchini.
4. Place the eggplants in the tray and cover them with the ingredients that have been prepared. First place the algae, the dry tomatoes and finally the zucchini. Add some salt, pepper and garlic powder.
5. Recover the eggplant and leftover zucchini, season well and also place them on the greased tray. Spray everything with olive oil and kitchen at 200º C. about 10-15 minutes.
6. Meanwhile, the margarine melts along with a splash of water and sugar. You can use the microwave with low power. Mix everything well and let it cool again.
7. Short some not very thick puff pastry and cover them with the margarine previously prepared. You can use a kitchen brush for this task. Reserve margarine that above.
8. Remove the tray from the oven and make a cooling on the eggplants with the puff pastry strips. You can guide yourself with the final photo of the plate.
9. Remove the leftover vegetables from the tray and return it to the oven for about 15 minutes or until the puff pastry is done.
10. Meanwhile, the vegetables finely cut and mix everything with the remaining prepared margarine, turmeric and a few drops of balsamic vinegar.
11. Finally, it serves the convoltment of eggplants with zucchini and accompanies the vegetables seasoned around. If you like vegetarian dishes, I recommend trying the sautee of zucchini with mushrooms and do not forget to visit my blog target = _blank rel = nofollowcocin with green light, a space full of healthy, original and delicious recipes.
