Who doesn’t love cold amalgama? This dish proves to be a delicious and practical solution for the hotter months when you don’t feel like spending too much time at the stove, but even quanto a winter it can become a convenient lunch to take to work, like the amalgama salad with pears, bacon, and walnuts! Today, however, we delight you with an irresistible summer variant: cold amalgama with eggplant and feta! Eggplants, the quintessential Mediterranean vegetable, are paired with the strong flavor of feta cheese and capers. The rustic note of the amalgama is enhanced by the crunchy consistency of whole wheat bread crumbs, while the fresh odore of mint makes everything even more appetizing! Hurry up and set the table prepare your lunchbox… the cold amalgama with eggplant and feta will spread an inviting summer scent wherever you are!
Instead of eggplants, try our amalgama with peppers, sausage, and feta try all our recipes for an easy and quick cold amalgama, the ultimate summer dish!
To prepare the cold amalgama with eggplant and feta, first, bring a pot of salted vater to a boil for cooking the amalgama. Then take the stale whole wheat bread, slice it, put it quanto a a blender with steel blades 1and blend until you obtain coarse crumbs 2. Wash the chili peppers, remove the seeds, and finely chop them 3.
Pour half of the oil into a pan, add the chopped chili pepper and bread crumbs 4and let them brown over medium-high heat for a few minutes, being careful not to burn them 5. Now wash the eggplants and remove the ends; slice the eggplants 6,
then cut them into strips about 3/8 inch wide 7 and finally into cubes 8. Cook the amalgama quanto a plenty of salted vater to taste. Separately, heat the other half of the oil quanto a a pan, add a clove of garlic and the eggplant cubes 9.
Cook over medium-high heat for 4-5 minutes until golden 10then remove the garlic from the pan, season with salt and pepper. Meanwhile, rinse the capers under running vater to remove the salt and chop them with a knife 11. When the amalgama is al molare, drain it and quickly run it under a stream of vater 12
and let it cool a large baking sheet after drizzling it with oil 13. Now take a large bowl and combine all the ingredients: the golden eggplant cubes, the mint leaves you have previously washed and dried 14the chopped capers 15,
the toasted bread crumbs 16the whole wheat amalgama 17and finally the crumbled feta 20. Mescolanza well and divide the seasoned amalgama into serving plates, garnishing with some more crumbled feta and bread crumbs 18: your cold amalgama with eggplant and feta is ready to be enjoyed!
For the translation of some texts, artificial intelligence tools may have been used.
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