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Leurda… something you don't eat at any time. A strong and special taste… I wanted to see what my 1 year and one month old kid thinks.
a bunch of leurda, 1-2 eggs, 1 yogurt of 200g, a teaspoon of cottage cheese, lemon.
Preparation time: less than 15 minutes
RECIPE PREPARATION Eggplant salad with egg and yogurt:
How I did it: I boiled the egg well, chopped the leurda, added the yogurt and cottage cheese, a little salt powder, a little lemon juice to taste and mixed everything in a blender. Alternatively, the egg whites could be cut into cubes. My leg licked its muzzle.
Eggplant salad with yogurt and garlic Turkish dietary recipe
Eggplant salad with yogurt and garlic Turkish dietary recipe. Creamy eggplant salad with Greek yogurt and olive oil. How to make dietary eggplant salad? Eggplant recipes.
There are many recipes for eggplant salads and most contain quite a lot of oil or even mayonnaise (yolks). In this case it is an eggplant salad with yogurt and very little olive oil. A light and refreshing summer salad.
I ate this wonderful eggplant salad with yogurt and garlic right in Turkey, in Istanbul. The Turks are famous for the wide range of meals (snacks) offered everywhere, in restaurants or bistros. Yoğurtlu patlıcan salatası this salad is called in turkish. Patlican are eggplant (pronounced "patlidjan") and hence the Romanian word pătlăgea (eggplant or red aubergine). I also found this recipe with pleasure at a Turkish restaurant in Dresden, owned by a Turkish family (it's just to the right of everything, under parsley leaves).
I told you here in detail with what goodies we were treated there and how we reconstituted at home the recipe of a fabulous pot of vegetables with meat and cheese, au gratin in the oven.
Well, I took my heart in my teeth and asked for the eggplant salad recipe with yogurt and garlic. I found out that it is prepared very easily and quickly: baked eggplants (peeled and chopped) mixed with yogurt, a little olive oil and garlic. I was interested in the proportions… how much yogurt is put in how many eggplants? I found out that it's the eggplant ratio: yogurt is 4: 1. That is, for 500 g of eggplant (baked and peeled) we need approx. 125 g yogurt. Yogurt should be fatty and creamy (preferably Greek yoghurt with 10% fat) so as not to result in a watery eggplant salad. Put olive oil in moderation: 1 tablespoon (about 20 ml). With garlic, the thing is more permissive: it is put to taste. We must not, however, exaggerate with him.
The combination of eggplant with garlic goes extraordinarily well with baked peppers. I advise you to prepare 1-2 baked peppers (kapia or bell peppers) to serve this way. Eggplant salad with yogurt and garlic is served with slices of bread or traditional sticks. This is what the Turkish restaurant in Dresden looked like: swollen like a pillow!
From the quantities below it results approx. 8 servings of eggplant salad with yogurt and garlic. Keep in mind that raw eggplant decreases by 50% after baking and peeling, so from 1 kg of fresh eggplant you will be left with 500 g of ripe eggplant.
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- 2 links of leurdă,
- 2 boiled eggs,
- 2 cucumbers,
- 2 radishes,
- 100 g of cow's milk cheese,
- 3 tablespoons yogurt,
- a tablespoon of olive oil,
- a teaspoon of mustard,
- juice of 1/2 lemon,
- Leurda is washed, drained and cut into 3-4 cm pieces, then placed in a bowl.
Peel the eggs, cut them into quarters and place them on top of the leurd.
Peel a squash, grate it and slice the radish.
Cut the cheese into small pieces.
Add the cucumbers, radishes and cheese to the bowl - distributing them evenly.
We prepare the yogurt sauce, olive oil, mustard and the juice of half a lemon.
Season the sauce with salt and pepper and mix well, then pour over the salad.
Tomatoes stuffed with tuna and egg salad
If you like tuna salads, you will definitely appreciate this diet salad with tuna and egg. Tuna and eggs go well together, but in combination with avocado and crunchy nuts, this salad is completely different.
You can customize the recipe according to your preferences and you can add pieces of celery stalk, green onion, red onion, dill, corn or pickles. You have a choice and you will not fail with this tasty salad.
Tuna salad it is full of protein, omega 3 fatty acids and other important nutrients, but it is good not to consume too much tuna, because some varieties of tuna have a huge content of mercury. Everything must be done in moderation. Try to eat quality tuna and avoid buying cheap canned tuna.
I like serving this the most tuna and egg salad as a filling for tomatoes, it is full enough and you do not need to eat it with bread or any other garnish. It is nutritionally valuable, full of protein and a portion contains only 7 g of carbohydrates. It is perfect for a light dinner or as a healthy snack between main meals.
Leurda can be mistaken for a poisonous plant
Plants that can be confused with leurda include valley lily, Colchicum autumnale, Arum maculatum and Veratrum viride, all of which are poisonous. In Europe, where leurda is popularly harvested from the wild, people are generally poisoned after confusing leurda with valley lilies or Colchicum autumnale.
To make it easier to identify whether or not it is leurd, rubbing the leaves between your fingers and checking the smell of garlic can be helpful.
Cheesecake and leurd
I couldn't go through the leurde season without adding it to a cheese pie. The colorful and fragrant result delighted us several days in a row. You can put the cheese mix as you like and depending on what you have. Instead of curd it goes well and urda. It's all about balancing the salty taste of Telemea cheese.
For a pie divided into 16-20 slices:
- 500 g unsalted cow's curd
- 300 g telemea
- a bunch of leurd (mine had 40 g)
- 2-3 sprigs of green onions
- a few sprigs of dill
- 6 eggs
Grate the cheeses with a fork or grate them. Chop the onion and dill, put them over the cheese.
The leurda, washed and shortened by the tails, is cut into segments and added over the cheeses, together with 5 eggs. Mix the composition well, homogenizing it.
Pour into a tray on baking paper (mine has the dimensions of 20 x 30 cm) and level. Beat an egg and grease the surface.
Bake the pie over medium heat (180 degrees C) until it grips and browns the surface. It lasted 55 minutes in my oven.
When ready, remove the pie on a grill and leave to cool. Cut hot or cold.
TOTAL: 1200 grams, 2643.5 calories, 215 protein, 185.5 fat, 27.6 carbohydrates, 1.6 fiber
Note: These calculations are approximate. If you follow a strict diet, I recommend you do your own calculations, starting from the concrete products used.
I don't know if this name is the most appropriate, mayonnaise is made with raw egg, oil, salt and a little mustard, but the version below tastes the same as a mayonnaise made with oil and raw egg so I kept the name. The recipe is very simple, I assure you that you will love what is being prepared, you can replace the classic mayonnaise with this one. It is creamy, it is good!
The most important ingredient is yogurt, in the idea that it has to be Greek, it doesn't matter the fat, I used it with 2% fat, the texture is important.
I used mayonnaise with yogurt for a pasta salad but I also ate it with french fries or boiled vegetables. You can consume it with what you like, I'm sure you will like it.
- 1 boiled egg yolk
- 1/2 teaspoon mustard
- 150ml Greek yogurt 2% fat
- a little salt
- optional 1 teaspoon olive oil
Put all the ingredients in a higher glass, and mix at full speed with the cream soup blender. That's it!
For daily recipe recommendations, you can also find me on the Facebook page, on Youtube, on Pinterest and on Instagram. I invite you to like, subscribe and follow. Also, the group Let's cook with Amalia is waiting for you for exchanges of recipes and experiences in the kitchen.