JEWISH EGGPLANT RECIPES RECIPES

Steps:

• Preheat oven to 400°F. Rub a little bit of olive oil over the stew meat. Place stock bones and stew meat into the Cooking Vessel.
• Once the oven has preheated, place the Cooking Vessel into the oven. Roast in the oven for about 45 minutes. Turn the bones and meat pieces half-way through cooking, until nicely browned.
• When the bones and meat are nicely browned, remove theCooking Vessel from the oven and place it into the Cooking Base.
• Add carrots, onions celery tops, garlic, parsley, bay leaves and peppercorns into the Cooking Vessel.
• Fill with cold water, 2 inches over the top of the bones (about 8-9 cups of water).
• Close the lid. Select-SLOW COOK and set the time to 12 hours. Press START.
• From time to time check in on the stock and use a large metal spoon to scoop away the fat and any scum that rises to the surface.
• Do not stir the stock while cooking. Stirring will mix the fats in with the stock, clouding up the stock.
• Once the cooking cycle is complete, open the lid.
• Strain the beef stock through strainer.
• Serve immediately or let cool to room temperature then chill in the refrigerator. If you plan to freeze the stock, however, remove and discard the fat, pour the stock into a jar or plastic container.

Steps:

• Select Roast, set the temperature to 400°F and time to 25 minutes.
• Pierce eggplant with a small knife from several points.
• When the basket is hot, add eggplant and close the basket.
• After 10 minutes, turn eggplant and add red pepper next to eggplant.
• When the cooking time ends, leave eggplant and red pepper in the unit for 10 minutes.
• Then take the food out, and rinse the basket. Dry the air fryer basket completely and place it back inside the unit.
• Select Roast, set the temperature to 400°F and time to 15 minutes.
• Season trout with salt, black pepper and some olive oil.
• When the unit is hot place trout in the basket.
• Peel, take the seeds out and dice the red pepper.
• Cut eggplant lengthwise from one side. Scoop out the flesh and dice.
• For the salad, mix red pepper, eggplant, parsley, Onion, garlic, lemon juice, balsamic vinegar, 1 tsp salt and 2 tsp olive oil in a bowl. Taste and adjust seasoning.
• When the trout is nicely cooked, slice and serve with salad.