Description
Today, the first day of lent, I want to share with you some interesting and delicious vegetable snack. In the post it is very important to include in your diet more foods containing vegetable protein. One such product is - peas. I just love it in green dry peas from the Mistral. It has a more delicate texture than yellow, and a light, slightly sweet taste. With him and the soups are good, and cereal, I recommend. Pea porridge is a traditional Russian dish, very hearty and simple. I decided to elevate this dish by submitting it on a thick slice of baked eggplant. This combination I really like, really delicious! And very nice)) This snack is not ashamed to offer guests. But if you don't observe lent, a snack can be submitted in the form of heat podplavlennaja with a slice of brie cheese. It turns out insanely delicious!
Ingredients
-
Eggplant
1 piece
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Peas
150 g
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Olive oil
2 Tbsp
-
Onion
0.5 tsp
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Garlic
0.5 tsp
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Oregano
-
Basil
-
Savory
-
Salt
-
Black pepper
Cooking
The first step is to soak the green peas in clean water. I do it at night, can be a bit less, for example, from morning to evening.
Pour water out and pour fresh so that it only covered the peas. When the water boils, reduce fire cover with lid and cook peas until tender, about 40-60 minutes. Follow the amount of water, if necessary add more, but keep in mind that the water in the finished porridge should not be.
10 minutes until cooked porridge it is necessary to season with salt and pepper and add dry herbs, onion and garlic. I will add your favorite herbs: oregano, Basil and savory. You can use any other such as thyme, rosemary and others. In porridge, you can add fresh sauteed onion and garlic. But I'm happy with the dry, which is always at hand and have excellent flavor. Porridge should be thick, with almost completely boiled peas, but found the whole beans.
While preparing porridge, it is necessary to cut the eggplant in thick slices, three slices per serving. Salt them and leave for 15 minutes, this will eliminate the possible bitterness. Then the eggplant season with the same herbs and pepper, drizzle with oil and bake in the oven at 200C for 15-20 minutes until tender.
On each slice of eggplant put a spoonful of porridge. I decorated finely chopped red bell pepper and green onions. Bon appetit!
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