Side dishes

Baked vegetables in tomato jelly


Ingredients for Cooking Baked Vegetables in Tomato Jelly

  1. Eggplant 600 grams
  2. Zucchini 600 grams
  3. Champignons 200 grams
  4. Tomato juice 600 milliliters
  5. Lemon or lime juice 30 milliliters
  6. Olive oil 60 milliliters
  7. Sea salt 1 teaspoon
  8. Ground black pepper 1/2 teaspoon
  9. Gelatin (powder) 12 grams
  10. Purified water (boiled at room temperature) 80 milliliters
  • Main Ingredients: Eggplant, Zucchini, Mushrooms
  • Serving 6 servings
  • World cuisineGerman cuisine

Inventory:

Kitchen scale, Teaspoon, Tablespoon, Measuring cup (Measuring oil), Bowl, Oven, Metal non-stick pan - 2 pieces, Kitchen knife - 2 pieces, Cutting board - 2 pieces, Paper kitchen towels, Wooden skewer - 2 -3 pieces, Kitchen gloves, Bowl, Dining fork, Deep saucepan (2 liter capacity), Flat glass baking dish with high sides (size 25 by 18 centimeters), Plastic wrap, Refrigerator, Kitchen spatula, Plate

Cooking baked vegetables in tomato jelly:

Step 1: prepare the gelatin.


First of all, pour into a small bowl 12 grams gelatin, pour it with purified, boiled, cooled water, using a tablespoon, mix with liquid until a homogeneous consistency and allow to swell over 40 minutes, but better than one hour.

Step 2: prepare the oven and clean the vegetables.


Next, turn on and preheat the oven up to 190 degrees Celsius. At the same time, with a sharp kitchen knife, we cut off the stem of the eggplant and zucchini, and each mushroom has a root. Then we wash them under cold running water, dry with paper kitchen towels, take turns on a cutting board and continue the preparation.

Step 3: prepare the eggplant for baking.


We cut eggplants along plates with a thickness in 1 centimeter, lay them on a non-stick baking sheet, spray 30 milliliters olive oil and sprinkle 1/4 teaspoon sea ​​salt.

Step 4: prepare the zucchini and mushrooms for baking.


Shred zucchini as well as eggplant, and cut each champignon in half. We send these ingredients to a clean non-stick pan. Then season the same amount of olive oil, salt and proceed to the next step.

Step 5: bake vegetables.


We put the vegetables in a preheated oven and bake until fully cooked, zucchini with mushrooms about 15-20 minuteseggplant 30 minutes. We periodically check them with a wooden skewer or a match, if it comes in easily, without pressure, then they are ready.
As soon as they bake, we put on kitchen gloves, put the baking sheets on the countertop using a table fork, transfer the vegetables to a clean separate dish and cool to room temperature.

Step 6: prepare tomato jelly.


Meanwhile, we pour 600 milliliters of tomato juice into a deep stewpan. There we put the swollen gelatin and mix everything until a homogeneous consistency. Then put on medium heat and heat the aromatic liquid until the gelatin granules are completely dissolved.
After that, immediately add to the tomato-jelly mixture 1/2 teaspoon sea ​​salt and black pepper, as well as lemon or lime juice, is enough 30 milliliters. Boil still a minute, remove from the stove and cool to room temperature.

Step 7: bring the dish to full readiness.


When all the components of the dish have cooled to room temperature, we take a flat glass form with high sides, distribute the baked mushrooms in rows and fill them with a small amount of tomato-jelly mixture.

Then gently spread the zucchini and eggplant on top of the mushrooms. We also carefully cover them with jelly residues, tighten the dishes with plastic wrap and send the semi-finished meal to the refrigerator until completely solidified. About In a few hours can be tasted!

Step 8: serve the baked vegetables in tomato jelly.


Baked vegetables in tomato jelly are served chilled. The form is taken out of the refrigerator, the film is removed from it, the elegant puff food is cut into portions, each piece is tucked in turn with a spatula and laid out on the plates with the fungi up. This dish can be called a snack or a good side dish for meat or poultry. Enjoy it!
Enjoy your meal!

Recipe Tips:

- a set of vegetables can be supplemented with canned peas, corn, baked lettuce pepper or tomatoes;

- very often instead of olive oil use sunflower;

- an excellent substitute for sea salt - ordinary stone;

- if you worry that vegetables will burn, it is better to cover baking sheets with baking or parchment paper;

- if desired, the tomato-jelly mixture can be seasoned with spicy spices and herbs that are used during the preparation of vegetable dishes.