Hello dear friends and fellow foodies!!
Since I started to write and share recipes the idea was to share from my personal experience and cookbook. With time I seen that to bring you the most traditional recipes I’ve had to do some research in some cases and even got inside many great cooks kitchens and stole some of their best secrets!
I never really thought about buying or getting cookbooks, because I’m very spontaneous in the kitchen and only see use for them as inspiration.
In spite of that, I bought a Colombian and a Venezuelan food book at the annual book fair, then picked up a finger food cook book that I liked when I was in NYC a few weeks ago. When I returned, my sister gave 4 vegetarian cookbooks (Is she trying to say something?) So now I have apparently started a cookbook collection!
Today I bring you a delicious and interesting vegetarian recipe inspired by one of those books. I’m not a vegetarian but love vegetarian food and recipes! Enjoy!
- 2 large eggplants.
- 2 cups wheat flour.
- 2 eggs.
- 2 teaspoons pepper.
- 4 teaspoons Parmesan cheese.
- 2 teaspoons paprika.
- 2 teaspoons cayenne pepper.
- 2 teaspoons saffron.
- 1 teaspoons nutmeg.
Cut the eggplant in thick cylinders. Sprinkle salt and allow 15 minutes.
15 minutes later. Drain the liquid.
Mix the flour with the other ingredients and place in a bowl. Beat the eggs and place in another bowl.
Putt he eggplant in the egg bowl and then in the flour. Place in a baking pan and take to the oven at 375 until ready. Enjoy!
I ran out of flour, so I did the last without flour and in fried in hot oil. You can use those for a nice traditional pasta with eggplant two ways! Enjoy!
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