Vinetele se pot gati in diverse feluri: salate cu diverse arome, vinete umplute, vinete coapte, vinete pane etc. si sunt cu atat mai gustoase, cu cat sunt mai proaspete si mai carnoase.
Astazi am gatit un sos de vinete cu smantana. Va spun eu ca acesta este un sos deosebit. Pur si simplu special. Eu il iubesc.
L-am preparat avand in minte ideea unui scurt video culinar pe care l-am zarit in treacat si care continea vinete….intr-o zi in care eram in criza de idei si de timp pana la ora mesei care se apropia…si avand la indemana niste vinete coapte. Asadar, iata ce a iesit din vinete proaspete, sos de rosii si smantana:

Ingrediente (organice) – pentru 4 portii:

– 2 vinete
– 1 ceapa mica tocata marunt
– 3 catei de usturoi tocati marunt
– o rosie mare decojita sau 2 linguri de sos de rosii
– sare
– piper
– o ceasca apa
– unt de cocos
– optional nucsoara
– optional smantana

Mod de preparare:

Preparati piureul de vanata – aici ar fi 2 modalitati:
– una care dureaza mai mult si este mai complicata: coaceti vanata la gratar si apoi curatati-o de coaja. Lasati la scurs si apoi maruntiti miezul cu furculita;
– sau a doua modalitate care este mai simpla si mai rapida: puneti vanata in aburitor si fierbeti 10 minute pana se inmoaie miezul apoi maruntiti cu furculita.
Ideea este ca pentru sos trebuie sa aveti piure de vanata adica: vanata decojita, preparata termic si maruntita cu furculita.

Caliti ceapa si usturoiul in unt de cocos pana se inmoaie, apoi adaugati vanata si rosia sau sosul de rosii. Fierbeti la foc mic timp de 10 minute amestecand constant. Adaugati putina apa pentru a avea o consistenta mai moale.

Potriviti de sare, piper si eventual nucsoara (atentie, nucsoara este foarte aromata, folositi o cantitate mica) si adaugati apoi smantana.
Pentru cei vegani se poate folosi smantana vegetala sau deloc dar va spun eu ca cea mai buna varianta a acestui sos este cea cu smantana (2-3 linguri). Smantana taie din aciditatea vinetelelor, ii confera sosului un gust cremos si accentueaza gustul mancarii cu care va fi servit sosul.

Se poate servi cu chiftelute, file de peste, legume, cartofi copti. Sper ca v-am convins 😉
Pofta buna!

Eggplant sauce

Eggplants can be cooked in various ways: salads with various flavors, stuffed eggplants, baked eggplants, breaded eggplants, etc. and they are all the tastier, the fresher and meatier they are.
Today I cooked an eggplant sauce with sour cream. I tell you that this is a special sauce. Simply special. I love it.
I prepared it with the idea of ​​a short culinary video in mind that I saw in passing and that contained eggplant….on a day when I was short of ideas and time until the approaching mealtime. ..and having some ripe eggplants on hand. So, this is what came out of fresh eggplants, tomato sauce and cream:

Ingredients:

• 2 eggplants
• 1 small onion, finely chopped
• 3 cloves of garlic, finely chopped
• a large peeled tomato or 2 tablespoons of tomato sauce
• salt
• pepper
• a cup of water
• coconut butter
• optional nutmeg
• optional sour cream

Directions:

Prepare the eggplant puree – here would be 2 ways:

• one that takes longer and is more complicated: grill the eggplants and then peel them. Leave to drain and then shred the core with a fork;
• or the second method, which is simpler and faster: put the eggplants in the steamer and boil for 10 minutes until the core softens, then shred with a fork.
  The idea is that for the sauce you need to have pureed eggplant, that is: peeled eggplant, prepared thermally and shredded with a fork.

Sauté the onion and garlic in coconut butter until soft, then add the eggplant and tomato or tomato sauce. Boil on low heat for 10 minutes, stirring constantly. Add a little water to have a softer consistency.

Season with salt, pepper and possibly nutmeg (careful, nutmeg is very aromatic, use a small amount) and then add the cream.
For vegans, you can use vegetable cream or none at all, but I will tell you that the best version of this sauce is the one with cream (2-3 tablespoons). The sour cream cuts the acidity of the eggplants, gives the sauce a creamy taste and accentuates the taste of the food with which the sauce will be served.

It can be served with meatballs, fish fillets, vegetables, baked potatoes. I hope I convinced you 😉
Bon appetite!

Categories: Fara gluten, Sosuri&dressing-uri, Vegetarian

Tags: eggplant, vinete