Bine ati venit in lumea minunata a inovatiei culinare, unde „risipa alimentara” este un cuvant interzis si creativitatea in bucatarie este regina! Astazi, va voi dezvalui cum sa transformati resturile de Tantuni, acea stralucire a street food-ului turcesc, intr-o opera de arta culinara: Vinete umplute Tantuni. Imaginati-va o vanata, incarcata cu delicioasele ramasite de Tantuni si acoperita cu o patura de mozzarella topita, gata sa va transporte papilele gustative intr-o calatorie de neuitat. Pregatiti-va pentru decolare in 3… 2… 1… si savurati fiecare inghititura ca si cum ar fi prima! Nu uitati, in bucataria noastra, singura regula este sa nu existe reguli, doar gusturi divine care asteapta sa fie descoperite. Asa ca, legati-va sorturile si pregatiti-va pentru o aventura culinara care va face chiar si pe cei mai inraiti critici sa aplaude cu lingurile in aer!
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INGREDIENTE (pentru 2 portii)
- 1 vanata
- 4 rosii mici
- 2 linguri ulei de masline
- 100 grame umplutura de pui Tantuni
- 50 grame mozarella proaspata
- Sare
Spalam bine vanata si o taiem pe jumatate, apoi cu ajutorul unui cutit bine ascutit taiem fiecare jumatate transversal astfel incat sa nu strapungem coaja. Presaram cu sare si ungem cu ulei de masline. Introducem vinetele in Actifry si le gatim timp de 30 de minute.
Intre timp pregatim amestecul de carne. Intr-o tigaie incinsa punem carnea de pui si rosiile taiate in cubulete mici. Gatim la foc mic timp de 10 minute, amestecand ocazional.
Scoatem vinetele din Actifry si le presam cu ajutorul unei furculite. Asezam deasupra 75 grame mozarella si amestecam cu mijlocul vinetei, apoi punem amestecul de carne si presaram cu mozzarella. Introducem din nou in Actifry pentru 15 minute, pana cand vinetele sunt frumos rumenite.
Servim cu multa pofta.
Detaliile video ale retetei:
Daca v-a placut reteta de Vinete umplute Tantuni, va invit sa incercati si:
English version
Tantuni Stuffed Eggplants
Welcome to the wonderful world of culinary innovation, where „food waste” is a forbidden word and creativity in the kitchen is the queen! Today, I will reveal to you how to transform leftover Tantuni, that brilliance of Turkish street food, into a work of culinary art: Tantuni stuffed eggplants. Imagine a game, loaded with the delicious Tantuni leftovers and covered with a blanket of melted mozzarella, ready to take your taste buds on an unforgettable journey. Get ready for takeoff in 3… 2… 1… and enjoy each sip as if it were the first! Don’t forget, in our kitchen, the only rule is that there are no rules, only divine tastes waiting to be discovered. So, tie your knots and get ready for a culinary adventure that will make even the harshest critics applaud with their spoons in the air!
INGREDIENTS (for 2 servings)
- 1 egg plant
- 4 small tomatoes
- 2 tablespoons olive oil
- 100 grams chicken filling from Tantuni
- 50 grams of fresh mozzarella
- Salt
Wash the eggplant well and cut it in half, then with the help of a well-sharpened knife cut each half transversely so as not to pierce the skin. Sprinkle with salt and brush with olive oil. Place the eggplants in the Actifry and cook them for 30 minutes.
In the meantime, prepare the meat mixture. In a heated pan, put the chicken meat and the tomatoes cut into small cubes. Cook over low heat for 10 minutes, stirring occasionally.
Remove the eggplants from the Actifry and press them with a fork. Place 75 grams of mozzarella on top and mix with the middle of the eggplant, then add the meat mixture and sprinkle with mozzarella. Place again in the Actifry for 15 minutes, until the eggplants are nicely browned.
Serve with great appetite.
If you liked the Tantuni Stuffed Eggplant recipe, I invite you to try Tantuni Wraps – Turkish Street Food‘, Italian Stuffed Eggplants or Baked eggplant with veal and yogurt sauce.
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