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Delicious and filling Pocket pita doll is made with basic ingredients only seven: pita, olive oil, eggplant, Sun-dried tomatoes, hummus, mixed vegetables and paprika. (Salt and pepper don't count because they are crucial to every it!) This stuffed pitas are a healthy food for a day's work.
A few weeks ago, I sent an email to some of my close friends, ask them what they are usually cooked on weeknights. All my friends this is the young professionals who usually do not have much time to prepare dinner when they return home. I propose a series of recipes on my blog in which I make a meal based on the five ingredients, and they all responded positively to the idea. The big lesson I learned was that many of them do not care about the right amount of materials that are used in (but not ridiculously long list can be good). Otherwise, the recipe should be easy to prepare and are made with materials that are easily accessible.
Appointed as full time food blogger, I have the luxury of cooking all day. (I'm not cooking menus throughout the day because it means more washing dishes than I care for.) But the average person does not have the luxury of this kind, and I want to make the recipes menus speak to your needs!
Here is the beginning of a series get Minimal: simple food that requires the collection of a minimum of ingredients, preparation, or cooking time. I hope this recipe will save you some time weeknights so you can rest and recuperate for the next day.
COOKING NOTES FOR RIBBON DOLLS
Make ahead: the next few days I ate, and they still tasted great. Wrap Ribbon bag in plastic wrap and chill overnight.
Use whole wheat pita: I chose wheat pita as they usually contain more fiber than regular tape. Fiber diet helps keep you fuller for longer periods of time.
Sun-dried tomato pesto: Classico first Sun-dried tomato pesto for the recipe. Sekali TU I developed my own recipe, I'll link to it in the record.
SUN-DRIED TOMATO STUFFED EGGPLANT HUMMUS & RIBBON
Sun-dried tomato Stuffed Eggplant Hummus & Ribbon
To fill the other food, you can add lean protein Ribbon dolls, such as beans, hard writing serekh with eggs, chicken or shrimp.
You can use hummus whatever you want. I use lemon hummus (recipe in the note below).
Prep Time: 10 menit Cook Time: 30 menit Total waktu: 40 menit hasil: porsi 2
MATERIALS:
- 2 1/2 tablespoons olive oil, divided
- Eggplant 1 to 1 1/4 pounds
- 1 large bell pepper, sliced into strips long
- salt and pepper
- 2 1/2 tablespoons sun-dried tomato pesto
- 2 large whole wheat pita pockets
- 4-6 tablespoon hummus
- 2 cups mixed vegetables
INSTRUCTIONS:
- Preheat the oven to 400 degrees f. position the oven rack in the top third and lower third position. Line 2 baking sheets with parchment paper or silicone mats.
- Trim off the top of the eggplant. Dice into inch pieces 1/2. Transfer the Eggplant to a bowl and toss with 2 tablespoons olive oil, a little salt and a generous pinch of black pepper small. Eggplant prepared baking dish spread. We will use a mixing bowl then, so set aside.
- Toss the sliced peppers with the remaining oil. Spread on a baking sheet to another.
- Roast the peppers for 20 minutes and the Eggplant for 30 minutes. Make sure that the Eggplant soft and smooth.
- Pour into the bowl of roasted eggplant same You used before. Toss with 2 1/2 tablespoons sun-dried tomato pesto. Taste and add more pesto, if needed.
- Slice pita pockets in half. Spread 1 to 1 1/2 tablespoons hummus pita Pocket into each half. Add more hummus, if you like. Next, fill each pocket with 1/2 a cup of mixed vegetables. Split peppers and eggplant pita pockets between. Enjoy!
NOTE:
- Nutritional information: the number of doll for 2 Ribbon sections: calories: 492, Total fat 24.8 g, saturated fat: 3.4 g, cholesterol: 1 mg: 445mg, sodium, Total Carbohydrates: 61.5 g, Dietary Fiber: 16.6 g, sugar: 13.7 g, Protein 12.9 g
- Lemon Hummus recipe: 1 can drained (Keep liquid) 3 tablespoons olive oil, 3 tablespoons reserved liquid from the chickpeas chickpeas, 1 clove garlic, 1 tablespoon of tahini, zest of 1 lemon, the juice of 1 lemon, 1/2 teaspoon salt, a pinch freshly ground black pepper. Blend everything in a blender for a food processor until smooth. Taste and adjust the seasonings to your liking.
- Sun-dried Tomato Pesto recipe: 3/4 cup sun-dried tomatoes (I used type of oil is not packed in it, but use whatever is available), 1/3 cups 1/4 cups packed basil, walnuts, parmesan, grated 1/2 cup 1/2 cup 1/3 cup of olive oil, filtered water, teaspoon kosher salt 1/2. Blend all ingredients in a food processor. If the pesto is too thick to throw with eggplant, mix a little pesto in olive oil to thin it.
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