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'Bolognese Moussaka'

This dish is cross between Greek Moussaka and Italian Bolognese Pasta. Enjoy mixture of cultures and tastes.

Ingredients:

2 medium eggplants, sliced thinly

2 tbs oil

1 medium onion, chopped

500 g beef (or lamb) mince

2-3 garlic cloves, crushed

1 tbs flour

2-3 tbs tomato paste

1 can crushed / diced tomatoes

salt, pepper, oregano

1 cup (dried) macaroni

- mozzarella cheese and passata / tomato paste for top

Method:

Slice eggplant thinly, sprinkle with salt and put it aside.

Heat oil, sautee onion then add flour and mince. Cook until meat changes colour, then add all other ingredients (except pasta). Cover and cook for 5-8 minutes, or until slightly thickened.

Switch oven to 180*C, line a loaf pan with non-stick paper, leaving paper to overhang sides. Rinse eggplan slices and place them over papper, slightly overlapping (best slices leave for top).

Spoon 1/3 of bolognese on bottom, arrange 1/2 of pasta in a few lines; repeat with another 1/3 of meat mixture, another 1/2 of pasta, then finish with meat sauce. Cover with overlapped slices of eggplant and put reserved slices on top. Bake for 30-35 minutes. For last 5 minutes place mozzarella and tomato sauce / passata to decorate. Sprinkle with extra oregano, cool slightly, then serve.

'Bolonjeze Musaka'

Musaka sa mljevenim mesom i patlidzanima ukrstena sa pastom i Bolognese sosom. Uzivajte u mjesavini kultura i okusa!

Potrebno:

2 srednja patlidzana, rezana tanko

1 srednji crveni luk, sjeckan

2 K ulja

500 gr mljevenog mesa (govedina ili jagnjetina)

2-3 cena bijelog luka, sjeckana / protisnuta

1 K brasna

2-3 K gustog sosa od paradajza

1 konzerva sjecanog paradajza

so, biber, origano

1 solja makarona

- mocarela sir i ukuhani paradajz za povrsinu

Nacin:

Nasijecite tanko patlidzan, osolite i ostavite po strani.

Zagrijte ulje u posudi, proprzite luk. Dodajte brasno i meso i mijesajte dok meso ne promijeni boju. Dodajte sve ostale sastojke (osim makarona), promijesajte , poklopite i kuhajte nekoliko minuta dok se blago ne zgusne.

Ukljucite rernu na 180*C; postavite neprijanjajuci papir za pecenje preko forme za hljeb / kruh.

Isperite patlidzan, posusite zatim postavite preko papira preklapajuci i ostavljajuci da blago visi preko ivica (najboljih nekoliko ostavite za povrsinu). Uspite 1/3 bolognese sosa, postavite 1/2 makarona preko toga ( u nekoliko nizova), slijedite sa drugom 1/3 sosa, ponovo nizom makarona i naposlijetku zadnja 1/3 mesnog sosa. Prevrnite patlidzan preko, postavite rezervisane slojeve i pecite 3-35 minuta. Zadnjih 5 minuta stavite mocarelu i pasatu, pospite sa jos origana. Prije sluzenja malo rashladite (da se nebi raspalo pri rezanju).

Eggplant Moussaka - low fat

How many of you put weight during holidays? I'm one of those who can't resist overcooking and overeating whenever opportunity occurs. So, at beginning of every New year, I find myself searching for a new diet, or digging out my old WW recipes. This is one of them, created by me using basics of well known (Greek / Turkish / Bosnian) Moussaka and applying knowledge of Weight Watchers' principles. Makes 4 serves; 5 (old) points each. Very satisfying!

Ingredients:
3 medium eggplants
1 cup chicken or vegetable broth / soup
1 tsp oil
1 onion, diced
2-3 garlic cloves, chopped
1 stalk (large) celery, chopped
1 carrot, grated
500 g lean beef mince
1 can diced tomatoes
1/4 cup tomato paste
3-4 parsley springs, chopped
4-5 basil leaves, thorn
salt, black pepper
3 tbs Parmesan, grated
3 tbs Mozzarella, grated
Method:
Slice eggplant into 7-8 mm slices, put them into a saucepan, pour broth on it, and weigh with a smaller plate; cover and cook (or microwave) for 10 minutes. Drain well.
Heat oil in a large pan, cook onion, garlic, vegetables and mince for 5-6 minutes. Add all other ingredients (except cheese and eggplant) cover and cook for 10 minutes.
Grease an ovenproof dish with oil spray. Arrange a layer of eggplant slices on bottom, sprinkle with 1 tbs parmesan. Spoon mince mixture, sprinkle another tbs of parmesan and cover with other half of eggplant. Place in oven preheated to 180*C; cook for 20 minutes. Sprinkle final tbs of parmesan and all mozzarella on top and return to oven to melt (5-6 min). Take out and slice into 4. Enjoy!

Ready for oven / Spremno za rernu

Musaka od Patlidžana - nisko-kalorična verzija

Koliko vas dobije na tezini preko praznika? E, ja sam jedna od onih koji ne mogu odoljeti prekomjernom kuhanju i jedenju kad god to prilika ukaze. Stoga se, u pocetku svake nove godine, bacim na trazenje nove dijete, ili pretrazujem stare 'Weight Watchers' recepte. Ovo je jedan od njih - kreirala sam ga upotrebljavajuci recept Musake i aplicirajuci osnovne principe ove poznate dijete.
Cini 4 obroka, 5 poena svaki. Zadovoljavajuci obrok!

Potrebno:
3 patlidzana srednje velicine
1 solja pileceg ili povrtnog bujona / supe
1 k ulja
1 crveni luk sjeckan
2-3 cena bijelog luka, sjeckana
1 prutic celera, sitno sjeckana
1 mrkva, rendana
500 gr nemasnog mljevenog mesa
1 konzerva sjecenog paradajza
1/4 solje gustog paradajz pirea
3-4 vrha persuna, sjeckana
4-5 listova bosiljka, iskidana
so i crni biber
3 K parmezana, rendanog
3 K mocarele, rendane
Nacin:
Isjecite patlidzane na 7-8 mm reznjeve, stavite u lonac / serpu, uspite supu i pritisnite manjim tanjirom. Kuhajte 10 minuta (moze i u mikrovalnoj). Ocijedite dobro.
Zagrijte ulje, proprzite luk i ostalo povrce, ubacite meso i dinstajte mijesajuci. Dodajte sve ostale sastojke (osim sira i patlidzana), poklopite i kuhajte 10-ak minuta.
Nauljite posudu za pecenje, poredajte reznjeve patlidzana na dno, pospite sa 1 K parmezana, zatim ubacite mjesavinu sa mesom. Pospite drugom kasikom parmezana, zatim postavite drugu polovinu reznjeva patlidzana na vrh. Stavite u zagrijanu rernu (180*C na oko 20 minuta. Zatim izvadite pospite sa preostalim sirom i vratite u rernu da se otopi (5-6 min). Izvadite i izrezite na 4 dijela. Prijatno!

Bosnian Pot

It was beginning of October when we returned to my birth town. Weather was still warm, and my parents' garden full of vegetarian goodness. Much loved 'Bosnian Pot' was waiting for us at the table - my mom's creation. According to Wikipedia -" Bosnian Pot (Bosanski Lonac) is an authentic Bosnian culinary speciality, appreciated for its rich taste and flexibility. It is impossible to define the recipe for Bosanski lonac, as there are many variations, but the main ingredients are mostly the same: meat and various vegetables."

Traditionally, it's made in a clay pot, cooked slowly using any vegetable / meat available at the time.

Some sources show that this kind of food was first created by Bosnian miners, who would dig a hole in ground before their shift, make fire, layer large earthenware pots with chunky cut vegetables and some meat and leave it for 8 hours while they're underground doing their job. The dish became very popular for it's flexibility, 'no attending time' and taste.

I like Bosnian Pot with lots of potatoes, cabbage, lamb and beef and flavoured with parsley and garlic.

Ingredients:

1/4 cup oil

2 onions, chopped

3-4 garlic cloves, chopped

1/2 kg lamb with bones

1/2 kg beef, chunks

carrots, parsnip, celery

tomatoes (4-6)

6-8 potatoes

2 capsicums

1 eggplant

1/2 small cabage

8-10 black pepper corns (whole)

Paprika and bay leaves (optional)

salt / vegetable stock powder

2 dl white whine or water

parsley leaves and crushed garlic for topping

Method:

Heat oil in a large pot. Layer all chunky cut vegetables and meat according to your likings. Put all spices and wine on top, cover tightly and leave to cook slow for few hours. Garnish with parsley and garlic when served.

Bosanski Lonac

Bio je pocetak oktobra kad smo se vratili u moj rodni kraj. Vrijeme je jos uvijek bilo toplo, a basta mojih roditelja puna vegetarijanske dobrote. Veoma zeljen Bosanski Lonac nas je cekao na stolu - kreacija moje mame.

Prema 'Wikipediji': "Bosanski Lonac je autenticna Bosanska kulinarska specijalnost, cijenjena zbog bogatog ukusa i fleksibilnosti u spremanju. Nemoguce je dati tacan recept za Bosanski Lonac, posto postoje mnoge varijacije, ali glavni sastojci su uglavnom meso i razlicito povrce."

Tradicionalno. ovo je jelo pripremano u zemljanim posudama, krckajuci dugo na nizim temperaturama i koristeci bilo koje povrce i meso koje je dostupno.

Prema nekim izvorima, rudari su bili prvi koji su pripremali ovakvu vrstu hrane. Kopali bi rupe u zemlji prije odlaska u rudnik, lozili vatru, slozili slojeve krupno rezanog mesa i povrca u zemljanim posudama i ostavljali ih pokrivene 8 sati da kckaju (za vrijeme radnog vremena).

Ovakav nacin kuhanja je postao popularan sirom Bosne iz vise razloga - fleksibilnost u namirnicama, nema potrebe za nadziranjem, kao i ukus.

Ja licno ga volim sa mnogo krompira, kupusa i mjesavinu jagnjetine i govedine, zacinjenu persinom i bijelim lukom.

Sastojci:

1/4 solje ulja

2 crvena luka, sjeckana

3-4 cena bijelog luka

1/2 kg jagnjetine s kostima

1/2 kg govedine, veci komadi

mrkva, persun, celer

paradajz (4-6)

6-8 krompira

2 parike

1 patlidzan

1/2 manjeg kupusa

8-10 zrna crnog bibera

mljevena crvena parika i lovor (po zelji)\

so / vegeta

2 dl bijelog vina ili vode

lisce persuna i protisnuti bijeli luk za serviranje

Nacin:

Zagrijte ulje u vecoj posudi (sa poklopcem), dodajte slojeve krupno rezanog povrca i mesa. Ubacite zacine i zalijte vinom / vodom. Poklopite i krckajte nekoliko sati. Pri sluzenju pospite persunovim liscem i protisnutim bijelim lukom.

'Ajvar' - Serbian Vegetable Caviar

I arrived to Bosnia in the middle of September.

Autumn already started showing it's beautiful colours, although the weather was still warm. My parents' garden was full of organic home grown vegetables. Gosh, how good they tasted!

Nothing of this goodness must not be wasted and preparing for winter has already started. One of my favourite preserves for winter is Ajvar (pronounced [ǎj.ʋaːr]), vegetable relish that can be consumed as spread, side dish or salad. It originates in Serbia, and became very popular through Balkan.

My mum makes best-one!

Ingredients:
5 kg red capsicums (sweet chilli or bullhorn)
1 kg eggplant
300 ml oil
3 small heads of garlic, crushed / finally diced
1 tbs salt
1oo ml alcoholic vinegar
2 tbs sugar
Method:
Grill capsicums and eggplant over wood / charcoal heated plate (it gives distinctive flavour), or bake it in hot oven until skin on capsicums starts to blacken and blister. Place them in a plastic bag and let it cool.
When cool enough for handling, peel the skin from capsicums, get rid of seeds and take off blackened pieces from eggplants. Put everything trough a mincer.
Heat oil in a large pan, place minced vegetable, garlic and all other ingredients. Cook and stir for 1-2 hours, or until you get wanted consistency. Spoon hot ajvar into clean jars and seal tightly with lids. Let it cool completely, then store in a final, cool place. Lasts for 6+ months.

Ajvar - Kaviar od povrća

U Bosnu sam stigla sredinom septembra.

Jesen je vec pocela pokazivati svoje divne boje, mada je vrijeme bilo jos toplo. Basta mojih roditelja je bila puna organskog, rukom odgojenog povrca. Boze, kako je samo bilo ukusno!
Nista od ove dobrote nije smjelo propasti, pa je priprema za zimu vec otpocela. Jedan od meni najdrazih proizvoda za zimu je ajvar, svima poznato spremljeno povce koje se moze koristiti kao namaz, sporedno jelo ili salata. Korijeni ovoga jela poticu iz Srbije, a postalo je vrlo brzo popularno kroz cijeli Balkan.
Moja mama pravi najbolji!

Sastojci:
5 kg crvenih paprika ('roge')
1 kg patlidzana
300 ml ulja
3 glavice bijelog luka, sitno sjeckanog
1 K soli
100 ml alkoholnog sirceta
2 K secera
Nacin:
Ispecite paprike i patlidzane na rostilju / grilu (za bolji ukus), ili ih ispecite u rerni, sve dok koza na njima ne pocne crniti. Stavite povrce u plasticnu kesu i ostavite prohladiti. Zatim ogulite kozu, izvadite sjemenke, pa sameljite povrce na masini za meso.
Zagrijte ulje u vecoj posudi, uspite samljevenu masu, bijeli luk i ostale sastojke. Kuhajte i mijesajte 1-2 sata ili dok ne dobijete zeljenu gustinu. Uspite ajvar u ciste staklenke / galone i zavrnite poklopac. Ostavite ih da se ohlade, zatim smjestite na konacno mjesto za zimu. Traje 6+ mjeseci.

Eggplant Rolls with Hummus

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For this recipe you'll need thicker consistency of hummus than it 's usually made as a dip.

Ingredients:
2 medium eggplants
salt
garlic (crushed), parsley leaves (chopped) and olive oil for drizzling
Hummus-
600g canned /cooked chickpeas, drained, rinsed
2-3 garlic cloves, crushed
80 ml olive oil
2-3 tbs tahini paste
1 tsp ground cumin (optional)
Juice of 1 lemon (+)
Method:
Slice eggplants thinly lengthwise, salt it and leave for 20 min. Rinse and squeeze moisture out, brush with olive oil; grill or pan fry.
Place the chickpeas, garlic, olive oil, tahini paste, cumin and lemon juice in a food processor and process until combined. (If you want hummus as a dip, add 1/4 cup (60ml) of water or liquid from the can and process again until quite smooth.)
Spread some hummus onto each slice of eggplant, roll in. Sprinkle with parsley leaves and garlic, drizzle with olive oil.

Rolnice Patlidžana sa Humusom

Takodje - imam par poklona za darivanje !
Za vasu sansu da dobijete 1 od 3 paketa iznenadjenja, treba da ispunite sljedeca 2 uslova:
- da budete moj pratioc ('follower')
- da ostavite koment za bilo koji post u naredne 2-3 sedmice, tj. dok brojka posjetilaca ne dostigne 100 000. Sa srecom!

Za ovaj recept cete trebati nesto gusci humus, nego je inace napravljen kao umak / 'dip'.

Potrebno:
2 patlidzana sredne velicine
so
bijeli luk (sitno sjeckan ili protisnut), persunovo lisce (sjeckano) i
maslinovo ulje za posuti
Humus-
600 gr konzerviranog ili kuhanog slanutka (leblebije), ocijedjenog
2-3 cena bijelog luka, protisnutog
80 ml maslinovog djevicanskog ulja
2-3 K Tahini paste (samljeveno sezamovo sjeme)
1 k kima u prahu (po zelji)
Limun , sok samo (+)
Nacin:
Isjecite patlidzan po duzini tanko, nasolite i ostavite po strani oko 20 min. Isperite ga i ocijedite. Premazite sa malo ulja i pecite sa obje strane.
Stavite slanutak, bijeli luk, ulje, tahini kim i limunov sok u elektricnu sjeckalicu. Miksajte dok ne postignete kompaktnu masu. (Za humus koji se koristi kao 'dip', dodajte 1/4 solje vode ili tecnosti iz konzerve i jos malo miksajte)
Premazite svaku snitu patlidzana sa malo humusa, zavijte kao rolat. Pospite sa sjeckanim bijelim lukom i persinovim liscem; polijte sa malo maslinovog ulja.

Grilled (barbecued) Eggplant

I love eggplants! Following recipe is my favorite way of preparing this vegetable. Goes well with grilled meat, fish or as a vegetarian stack with other veggies and some cheese.
If you place grilled slices into jars, cover with good olive oil, they can last 3-4 months in a dark, cool place.

Ingredients:
2 medium eggplants, cut into (7mm)rounds
Salt
2-3 garlic cloves, crushed
1 small bunch Basil leaves, thorn
1/3 cup olive oil
Method:
Sprinkle eggplants with salt, leave it aside for 1/2 hour. Rinse and squeeze, then pat dry. Brush with olive oil. The rest of oil mix with garlic and basil leaves (add more oil if needed) Grill eggplant(BBQ or griddle pan), each side for a minute. Place into prepared dish, pour each layer with prepared dressing. Enjoy warm or cold.

Patlidzani sa grila / rostilja

Ovako pripremljeni patlidzani (plavi paradajzi, balancani) su mi najdrazi. Odlicno idu uz meso ili ribu sa rostilja; ili kao vegetarijanski obrok sa drugim povrcem i sirom . Smjesteni u tegle / galone zaliveni dobrim maslinovim uljem, mogu trajati 2-3 mjeseca na suhom i hladnom mjestu.

Potrebno:
2 srednja patlidzana, isjecena na (7mm) kolutove
so
3-4 cena bijelog luka, sjeckana ili protisnuta
1 mali svezanj bosiljka, iskidani listovi
1/3 solje maslinovog ulja
Nacin:
Nasolite patlidzane, ostavite ih po strani na 1/2 sata. Saperite i obrisite; namazite svaki sa maslinovim uljem. Pecite na gril-tavi ili rostilju svaku stranu po minut. Ostatak ulja pomijesjte sa bosiljkom i bijelim lukom (ako treba dodajte jos ulja). Pospite po svakom sloju pecenih patlidzana. Uzivajte toplo ili hladno.

Eggplant Fan + Pancakes

Eggplan Fan is a recipe of my dear friend Jelena from www.foodforthought-jelena.blogspot.com (English version included). Jelena is very talented young lady; many ideas and inspirations came (to me) from her blog. This dish has it all - the look, the simplicity of making it, the TASTE!!!

Lepeza od patlidzana je recept drage Jelene sa bloga www.foodforthought-jelena.blogspot.com . Jelenin blog je dvojezican - Srpski i Engleski. Mnogo divnih ideja i inspiracija dolazi sa njenog bloga; Ovo jelo ima sve pozeljne elemente: izgled, jednostavnost u pripremanju i najvaznije UKUS!

Pancakes

Ingredients:
1 cup flour
1 egg
1 cup milk
pinch of salt
oil (spray) for pan
Forest fruit and honey to serve
Method:
Beat egg with salt; pour 1/4 cup milk, add flour and vigorously mix. Add the rest of milk and beat until very smooth.
Heat oiled pan. Pour 1/4 cup of batter onto it; fry for 30-50 seconds (top should change its colour to opaque), flip over and fry for 5-10 sec. Repeat with the rest of batter.
Mix fruit and honey; serve it with pancakes.

Pancakes ili debele palačinke

Potrebno:
1 solja brasna
1 jaje
1 solja mlijeka
prstohvat soli
ulje za tavu
Bobicasto voce i med za sluziti
Nacin:
Umutite jaje sa solju; dodajte 1/4 solje mlijeka i brasno. Zestoko mijesajte, pa dodajte i ostatak mlijeka - promijesajte.
Zagrijte nauljenu tavu, uspite 1/4 solje mjesavine i pecite 30-50 sekundi (povrsina ce promijeniti boju). Prevrnite pa pecite jos 5-10 sekundi. Utrosite svo tijesto pekuci na ovaj nacin.
Pomijesajte voce sa medom; sluzite sa palacinkama.

Parmigiana Meal ( Pork and Eggplant)

You can use this recipe for veal, chicken or pork. Meat should be thinly sliced, and flatened.

Ingredients:
4 boneless pork chops
1 large eggplant
Salt and pepper
2 large eggs
flour and bread crumbs for coating
Tomato sauce
Parmesan + Mozzarella for sprinkling
Method:
Cut eggplant into 1 cm slices, sprinkle with salt, leave aside to sweat(10-15 min). Rinse and squeeze them between 2 paper towels. Season pork chops.
Prepare 3 bowls: for eggs (beat slightly), flour and bread crumbs.
Heat oil in a pan. Dip eggplant slices and pork chops (one by one) into flour, then eggs, then bread crumbs. Fry on medium high for 3-4 minutes, or until golden. Leave them on paper towel to get rid of excess oil.
Layer eggplant and pork into an ovenproof dish. Spoon tomato sauce (as much or less as you like), sprinkle with Parmesan then Mozzarella Cheese. Put in hot oven (or under the grill) for 5 minutes, or until cheese starts melting. Serve hot.

'Parmidjana' obrok (Svinjski kotleti i patlidzan)

Potrebno:
4 kotleta, bez kostiju
1 veci patlidzan
so i biber
2 veca jajeta
brasno i mrvice za pohovati
Ulje za przenje
Paradajz Sos
Parmezan i Mocarela za posuti
Nacin:
Izrezite patlidzane na snite, posolite ih i ostavite 15 minuta da se ocijede. Isperite i istisnite suvisnu tecnost. Zacinite meso.
U 3 posude pripremite: umucena jaja, brasno i mrvice.
Zagrijte ulje u tavi. Patlidzan i meso uvaljajte u brasno, zatim jaja i onda mrvice. Przite do zlatno-zute boje.
Poredajte po vatrostalnoj posudi. Prelijte sa paradajz sosem (onoliko koliko volite). Pospite Parmezan i Mocarelu po povrsini i zapecite, dok se sir ne rastopi. Servirajte toplo.