Eggplant Meatballs, Rice with Vegetables and Red Salad

Hello Dear readers of the Steemit Community. Today I want to share a wonderful lunch that I decided to give me on the occasion of my birthday, for the delight in Family. 

Easy, accessible and quick preparation option.  

Start by describing my recipe to prepare a rich eggplant meatballs that please the palate with excellent digestion. 

Ingredients: 

. 2 large eggplants 

. 1 Cup of Grated Bread or Wheat Flour 

. 1 Twig of Celeri (Celery Spain) 

. 1 Sprig of Chives 

. 6 cloves of Garlic 

. 2 Ajies Sweets 

. 1 Medium onion 

. Half Paprika 

. 5 tablespoons of oil 

. Salt and pepper to taste 

Preparation 

Cut the Eggplant horizontally in 2 parts, take them to the oven for 40 minutes; Then remove the shell and crush the pulp that you let stand for 10 min, then add the rest of the ingredients. Chop the Celeri, Cebollin, Garlic, Onion, Paprika and Ajies, in small pieces, add them to the pulp of the eggplant, add the oil, the grated bread or wheat flour and knead until you achieve a smooth and moldable homogeneous mass. Let stand for 10 min and then arrange to assemble balls of the size you prefer. Fry preferably in olive oil, turning until golden brown. Remember that the Eggplant was previously cooked. Reserve them while waiting for your companion ... My Family especially the little ones love my Meatballs, which they associate with Celebration ... Here is a Sample.  

To accompany these delicious meatballs, it occurred to me to prepare a Rice with Vegetables, then the recipe. 

Ingredients: 

. 4 cups of rice 

. 1 Eggplant 

. 1 Zucchini 

. 1 Carrot 

. One Medium Onion 

. 5 cloves of garlic 

. 1 Twig of Celeri (Celery Spain) 

. 1 Sprig of Chives 

. Color u Onoto 

. 3 Tablespoons of Vinegar 

. Salt to taste 

Preparation 

The rice will be prepared as a normal white rice, after washing, add to 4 cups of rice, 8 cups of water and leave to cook, to be at its point, reserve. We will chop all the Vegetables in Medium Pieces (Eggplant and Zucchini), grate the Carrot, chop the Onion, Garlic, Celeri and Cebollí; We place them in a large frying pan, add the vinegar, color or onoto, salt and oil to sauté stirring with a wooden palette, add a touch of soy sauce if you prefer. When the vegetables crystallize, mix with the White Rice, stir and I assure you you will want to start tasting ... Wait for the Red Salad  

As an Accompanist par excellence there are always Salads, in this case I bring you a Red Salad, delicious to complement our Strong Dish. 

Ingredients: 

. 2 medium beets or 1 large 

. 3 medium potatoes 

. 1 Avocado 

. Mustard 

. Mayonnaise or White Cream 

. 4 Tablespoons of Vinegar 

. 1 Teaspoon of Honey Salt to taste. 

Preparation 

The peeled Beets will be scratched and placed in a Bowl with Vinegar. Peel the potatoes, cut them into pieces and fry them, then add them to the bowl with the sugar beet, place the dressing (mayonnaise, mustard, honey and salt) and mix until the serving time, when we add the avocado into pieces. This salad is a colorful fantasy that makes the palate dance ...  

And I could not miss a Rico Dessert that served to complete the wonderful evening with the Birthday Song. I came up with a vanilla cake, stuffed with Cambur and almond cream with cocoa. The surface also carried the exquisite Cream 

Ingredients 

. Half Kg of Wheat Flour 

. 125 grams of Sugar 

. 200 grams of butter 

. 1 Teaspoon of baking powder 

. 3 eggs . 2 cups of liquid milk 

. 2 Tablespoons of Vanilla 

. 4 Large cambers (For the filling) For the Cream 

. 50 grams of Cocoa . 100 grams of Chopped almonds 

. 3 Teaspoons of Maicena 

. 1 cup of liquid milk 

Preparation 

Place the flour in a bowl, add the sugar and beat (manually or with beater), add the eggs, milk and vanilla. Beat until well blended. Pour the contents into a mold previously buttered and floured and bring to the oven at 350 degrees for 50 min. Remember that to verify the cooking, you introduce a toothpick into the contents and when it comes out clean, the Biscuit has reached its cooking point. Allow to cool and prepare the filling In a pot place the milk, and bring to the medium heat, add the Cocoa plus the cornstarch, spin until it thickens, lower the heat and place the almonds. To proceed with the filling, we cut the sponge cake horizontally and in the base layer we pour the Cocoa Cream with Almond and then add the cut pieces to the taste, more cream and cover with the other part of the sponge cake. We cover the surface with the rest of the Cream and add Cambur if you prefer. We take the Freezer for 4 hours before disposing ourselves to enjoyment, this time with the Birthday Song ...  

It was a Family Evening that I enjoyed immensely and that I enjoyed this great Lunch to my Beloved Ones. Entusiásmate surprises to Yours with these Rich Recipes ... 

Around here to the order and cordial greeting. Until next time.