Vinete cu sos harissa si crema de feta este una dintre cele mai bune combinatii cu arome orientale. Un amestec de ingrediente care te transporta direct in Orient, unde abundenta condimentelor au puterea de a transforma o simpla leguma intr-o explozie de gusturi si arome.

INGREDIENTE / INGREDIENTS
(pentru 2 portii / for 2 servings)
- 1 vanata / 1 eggplant
- 150 grame branza feta / 150 grams feta cheese
- 2 linguri smantana fermentata / 2 tablespoons sour cream
- 50 ml smantana dulce / 50 ml double cream
- 4 linguri ulei de masline / 4 tablespoons olive oil
- 1 lingurita harissa / 1 teaspoon harissa
- 2 lingurite miere / 2 teaspoons honey
- Sucul de la 1/2 lamaie / Juice from 1/2 lemon
- 1 lingurita marar / 1 teaspoon dill
- 2 linguri seminte de pin / 2 tablespoons pine seeds
- Sare / Salt

Spalam vanata si o punem la copt in cuptorul incins la 200 grade Celsius pentru 50 de minute. Cand este coapta, o scoatem din cuptor si o curatam de coaja.
Intre timp pregatim crema de feta. Punem branza intr-un bol, adaugam smantana fermentata, smantana dulce si 2 linguri de ulei de masline. Amestecam totul cu ajutorul unei furculite pana obtinem o crema.
Pentru sos amestecam harissa cu mierea, sucul de lamaie, sarea si uleiul de masline.

Pentru asamblare, asezam crema de feta pe un platou, stropim cu sos de harissa, adaugam vanata coapta presarata cu sare si restul de sos.

Servim vinetele presarate cu seminte de pin prajite usor si marar taiat marunt.

Am ales sa servim aceste preparate cu un vin rosu Mircesti Feteasca Neagra & Saperavi de la Produse Moldovenesti, un cupaj rosu sec din doua soiuri deosebite de struguri: soiul autohton Feteasca Neagra (in proportie de 83%), acompaniat de soiul georgian Saperavi. Cu arome intense de fructe negre de padure, mure, afine, visine negre, piper negru, vanilie, cupajul a fost tinut timp de 12 luni in butoaie de stejar.

Detalii video ale retetei:
Si daca tot avem pofta de vinete cu sos harissa si crema de feta, coacem 2 vinete si facem si o portie de vinete coapte cu muschi de vita si sos de iaurt.
English version
Eggplant with harissa sauce and feta cream
Eggplant with harissa sauce and feta cream is one of the best combinations with oriental flavors. A mixture of ingredients that transports you directly to the Orient, where the abundance of spices have the power to turn a simple vegetable into an explosion of tastes and flavors.
Wash the eggplant and bake in the oven at 200 degrees Celsius for 50 minutes. Then remove the eggplant and peel it.
Meanwhile, prepare the feta cream. Put the cheese in a bowl, add the sour cream, double cream and 2 tablespoons of olive oil. Mix everything with a fork until you get a cream.
For the harissa sauce, mix the harissa with honey, lemon juice, salt and olive oil.
For assembly, place the feta cream on a plate, sprinkle with harissa sauce, add the baked eggplant sprinkled with salt and the rest of the sauce.
Serve the eggplant sprinkled with lightly fried pine nuts and finely chopped dill.
And if we are in the mood for eggplant with harissa sauce and feta cream, bake 2 eggplants and make a portion of baked eggplant with beef and yogurt sauce.
We chose to serve these dishes with a red wine Mircesti Feteasca Neagra & Saperavi from Produse Moldovenesti, a dry red blend of two special grape varieties: the local variety Feteasca Neagra (83%), accompanied by the Georgian variety Saperavi. With intense aromas of blackberries, blueberries, black cherries, black pepper, vanilla, the blend was kept for 12 months in oak barrels.
ENJOY OUR RIDE!
- Supa de rosii, linte si cimbru
- Salata de ardei copti cu burrata
- Calamari la cuptor cu rosii si masline
- Perfect Wedges
- Salata de cartofi cu caracatita
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