vegetables

Cutlets breaded eggplant



Ingredients:



1 aubergine

20g flour

50g breadcrumbs

2 eggs

salt

pepper



How to:


Wash the eggplant.

Cut into thick slices in the direction of the length

Breading slices: pass successively each slice of eggplant in flour, beaten egg and seasoned and chapellure.

Let stand 1 hour in the fridge

Fry in a pan.














Stuffed Peppers


Ingredients:




6 red or green peppers

Sausage meat 250g or 250g leftover meat

2 tomatoes, peeled and seeded

1 large onion

1 slice of bread

1 clove garlic écrassée

parsley

1 pinch of grass of Provence

2 egg yolk

olive oil

salt

pepper



How to:


Wash peppers

Remove the top and seeds

Place them in a buttered gratin dish




For the filling:
 

Saute onion and emincé chopped tomatoes in a pan with two tablespoons of oil for about 4 minutes

Add the mixed meat or sausage with garlic and parsley, bread crumbs (soaked in milk)

Add salt and pepper and add the herbs de provence

Remuser everything and cook for around 20 minutes

Add two egg yolks

Mix everything

Fill the peppers with stuffing made

Drizzle with a little oil

Broil medium oven for around 25 minutes

















Zucchini Gratin


Ingredients:




20 cl cream

salt

pepper

grated cheese

5 courgettes

3 tablespoons olive oil

2 eggs



How to:


Preheat oven to 200 ° c

Cut zucchini into rounds

Mix in a bowl the eggs, cream, 50 ml of milk

Salt

Pepper

In a baking dish, put some of the preparation

Add zucchini

Then pour the rest of the apparatus with eggs over zucchini

Sprinkle grated cheese

Make cook for about 30 minutes








Potato pancakes


Ingredients:


garlic

oil

salt

pepper

6 potatoes


How to:


Peel the potatoes

Grate

In a skillet, heat the oil, chopped garlic

Top with a scoop of potatoes and grated support to form a cake

When the first side is browned, turn the pancake to the other side

Salt

Pepper
















The ratatouille
 

Ingredients:


1 tomato sauce brick

3 onions

3 garlic cloves

3 courgettes

5 tablespoons olive oil

4 red peppers

4 yellow peppers

4 green peppers

2 aubergines

2 tomatoes




How to:



Prepare vegetables each

Peel

For tomatoes, the équeutter then remove seeds

To remove the tail peppers

Cut them in half and scoop out and collect their white skin

For onions cut in half

Then cut into thin strips

To eggplants like zucchini

Cut their tips at the ends and cut again lengthwise

Then cut them in half and to finish in pieces

In a large pot, pour olive oil

Heat over low heat and add the onions 15 minutes

Mix well

Pour vegetable moreceaux

Tomatoes, lescourgettes, eggplant, and peppers

Mix well

Pour tomato juice

Cook for 15 minutes after covering over low heat

Then remove the cover

Mix well and simmer for 35 minutes