La inceput de vara, va invit sa va delectati cu o salata de vinete cu chips de parmezan. O reinterpretare a clasicei salate de vinete cu maioneza si ceapa, insa in varianta mai lejera.

INGREDIENTE / INGREDIENTS

(pentru 4 portii / for 4 servings)

• 300 grame vinete coapte / 300 grams baked eggplant
• 50 grame crema branza natur / 50 grams cream cheese
• 1 lingurita mustar / 1 teaspoon mustard
• 3 linguri ulei / 3 tablespoons oil
• Sucul de la 1/2 lamaie / Juice from 1/2 lemon
• Sare / Salt
• 1 ceapa rosie / 1 red onion
• 2 rosii / 2 tomatoes
• 100 grame parmezan / 100 grams parmesan

Cu ajutorul unui blender maruntim vinetele, apoi adaugam sare, crema de branza si mustar. Mixam si adaugam treptat uleiul. La sfarsit adaugam sucul de lamaie si ceapa rosie taiata marunt.

Pentru chips-uri, dam parmezanul pe razatoarea mica si incingem o tigaie. Punem in tigaie 1/3 din cantitatea de parmezan si lasam pana se rumeneste usor. Asteptam 2 minute sa se raceasca apoi intoarcem chips-ul si il rumenim frumos si pe cealalta parte. Scoatem chipsul pe un gratar si il lasam la racit. Repetam aceiasi pasi pentru a avea 3 chips-uri.

Pentru servire, punem pe un platou o lingura de salata de vinete, un chips de parmezan, vinete, cuburi de rosii, parmezan pana terminam toate ingredientele. Ultimul strat va fi de vinete si rosii.

Servim salata de vinete cu paine proaspata si multa pofta.

Detalii video ale acestei retete le gasiti aici.

Daca v-a placut reteta de Salata de vinete cu chips de parmezan, va invit sa incercati si reteta de Vinete marinate, Vinete cu sos harissa si crema de feta sau Zaalouk – Vinete marocane.

English version

Eggplant Salad with Parmesan Chips

At the beginning of summer, I invite you to try and enjoy an eggplant salad with parmesan chips. A reinterpretation of the classic eggplant salad with mayonnaise and onion, but in a lighter version.

Using a blender, grind the eggplant, then add salt, cream cheese and mustard. Mix and gradually add the oil. At the end, add the lemon juice and finely chopped red onion.

For the chips, grate the Parmesan cheese and heat a frying pan. Put 1/3 of the amount of Parmesan in the pan and leave until lightly browned. Wait 2 minutes for it to cool, then turn the chips over and brown it nicely on the other side as well. Remove the chips from a grill and leave to cool. We repeat the same steps to have 3 chips.

Serve the eggplant salad with fresh bread and appetite.

You can find the video details of this recipe here.

If you liked the recipe for Eggplant Salad with Parmesan Chips, I invite you to try the recipe for Marinated Eggplant, Eggplant with harissa sauce and feta cream or Zaalouk – Moroccan Eggplant.

ENJOY OUR RIDE!

• Tapassio – Pasiune pentru tapasuri mediteraneene si unguresti
• R Box Forest – casuta suspendata dintre copaci
• Supa crema de rosii si toast cu branza
• Cartofi prajiti la Actifry
• Salata cu piept de rata, orez negru, portocala si rodie