vlog |a summer week in Greece before moving: stuffed eggplant, home essentials & family celebration

Hello everybody ♥️♥️ How are you? I’ve missed you all!! In this video is a summer week before moving and buying home essentials ?? I made eggplant pockets and the flavor left us speechless ? ! You need to try it guys ?♥️ We also had a Greek celebration: our baby niece got baptised ? and we had a great time ?♥️ I hope you are doing well and stay tuned for the next one! It will be the moving vlog hehe ?♥️♥️?
Eggplant Beef Pockets with Mozzarella
Ingredients
For the eggplants:
2–3 medium eggplants, sliced about ¼–⅓ inch thick
Olive oil
Salt
For the filling:
1 kg beef mince, preferably from the chuck/neck area
1 large dry onion, very finely chopped
1 large ripe tomato
1 bunch fresh parsley, finely chopped
400 g stale bread, crust removed, soaked in water and squeezed very well
4–5 tbsp vinegar
100 ml olive oil
1 tbsp dried oregano
Salt and freshly ground black pepper
Preheat the oven to 425°F / 220°C
Slice the eggplants into thin slices and place them on a baking tray without overlapping. Season with salt and drizzle with olive oil. You may need two trays.
Roast for 18–20 minutes, until softened.
Meanwhile, prepare the beef filling. In a bowl, mix the ground beef with the onion, garlic, spices, parsley, salt, and pepper. If using rice, add it at this stage. Mix well.
Shape the mixture into 6–8 small patties or balls.
Remove the eggplant from the oven and let it cool slightly. Take one slice and lay it across your palm, then place another slice over it in an “X” shape.
Place one beef patty in the center and fold the eggplant slices over it to create a little pocket. Repeat with the rest.
Spread the marinara sauce on the bottom of an oven-safe dish. Place the eggplant pockets on top. Cover with a lid or foil and bake at 425°F / 220°C for 22–24 minutes
Remove from the oven, top with mozzarella and chili flakes, then broil/grill for 2–3 minutes, until the cheese is melted and bubbly.
Serve with grated parmesan, fresh basil, or a side of rice.
Crustless Zucchini Pie
3 zucchinis
Salt
Fresh parsley
Fresh mint
2 eggs
50 ml olive oil
Black pepper
Oregano
Fresh dill
200 g all-purpose flour
10 g baking powder
200 g feta cheese
Wash and grate the zucchinis using the coarse side of a grater.
Add a little salt, mix well, and let them sit for about 30 minutes to release their moisture.
Squeeze the grated zucchini very well to remove as much liquid as possible.
Transfer the zucchini to a bowl and add the rest of the ingredients: eggs, olive oil, herbs, pepper, oregano, flour, baking powder, and crumbled feta.
Add as many fresh herbs as you like, depending on your taste.
Heat some olive oil in a pan. Add the mixture and spread it evenly.
Cover with a lid and cook over low heat until the bottom becomes golden brown.
Carefully flip it over and continue cooking on the other side.
Once it has a nice golden color on both sides, remove from the pan and serve.
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Category : G'arb milliy taomlari retseptlari

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