Description
We all live not just in different parts of the country but sometimes in different countries. And spring comes to all at different times. To us, the Urals it is late, and want something of spring, or rather want of change, so I suggest a vegetable, but in an unusual dish. Cook and wonder, enjoy themselves and deliver joy to others. The original recipe comes from the book "Recipes of Kremlin chefs"
Ingredients
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Eggplant
2 piece
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Pepper
2 piece
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Zucchini
2.5 piece
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Tomato
6 piece
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Vegetable oil
100 ml
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Basil
30 g
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Parsley
50 g
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Gelatin
12 g
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Broth
300 ml
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Thyme
10 g
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Salt
-
Black pepper
-
Garlic
2 tooth
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Tomato juice
0.5 cup
Cooking
Here is a set of products I needed for preparing vegetable jelly. The shot did not hit the garlic and tomato juice.
Zucchini and eggplant peel, bell peppers, free from seeds and membranes. Cut the zucchini into thin slices, eggplant and peppers into quarters, tomatoes circles. Blanch in boiling salted water, zucchini 5 minutes, eggplant and peppers - 8 minutes and the tomatoes for 5 minutes. I put only a photo of the sliced zucchini and the process of blanching. With other vegetables the work done was the same. The vegetables should be soft but not cooked.
After blanching the vegetables gently spread on dishes to cool.
While the vegetables are cooling, start preparing the vegetable sauce. For this, finely chopped, left for the vegetables: 1/2 of eggplant, 1/2 zucchini and 1 tomato. Fry in vegetable oil in a deep frying pan.
Parsley and Basil finely porubit.
Blend roasted vegetables are still warm.
Then puree and season with salt and pepper and add the cooked greens.
Gelatin to prepare according to the instructions, combine with warm broth and heat in a water bath to completely dissolve (gelatin).
Linking gelatin with vegetable puree.
The form vystelit with cling film, brush with vegetable oil.
In the form put layers of vegetables, the first layer of eggplant (that I have, but you can choose another option).
Pour (spread, as the thickish sauce) vegetable puree with gelatin.
Continue to spread the vegetables in layers between layers of sauce with the gelatin, add a final layer of peppers (so elegant). On top again cover with the sauce, but before that a little hand to seal the vegetables. Put in refrigerator to harden for at least 3 hours.
Marmalade served with fresh tomato sauce. For its preparation scald the tomatoes with boiling water, peel and cut into thin slices, parsley chopped.
Fry the tomatoes in vegetable oil until tender, add garlic, passed through a press, salt, pepper, add the herbs, tomato juice. Stew 10 minutes, add dry thyme, mix well, bring to the boil and remove from heat.
Here is a frozen, ready-to-serve vegetable marmalade.
Ready marmalade cut into portions, arrange on plates and garnish with greens.
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