Fried, in a pan, in the oven: any excuse is good for cooking them, from north to south.
Fried, baked, in a pan, in the sauce, stuffed with meat, fish or other vegetables: the eggplants they are truly an incredible ingredient to bring to the table, especially in this season in which there are many varieties, one tastier than the other. The recipes in which they can be found are infinite, starting from regional specialties such as the caponata and the parmesan. Resisting their consistency is impossible, make a reason for it.
How to choose them
The best ones have beautiful firm and shiny skin, the green petiole fresh and not withered. No stain on the peel, which must be compact to the touch. A slightly extended skin hides an old vegetable, probably full of seeds that make its pulp bitter and spicy.
Baked or fried?
The fried is eggplant like cheese on macaroni, everyone knows it. The only contraindication for this method of cooking calories. You can contain the fats and obtain an equally irresistible dish: you can simply cook them in non-stick pans with a minimum amount of oil, stirring them often, so that each piece absorb a little seasoning, thus avoiding the "cardboard" effect. Another alternative is the oven: you can brush them with oil and place them on a sheet of baking paper. You will have slices with a soft pulp that melts in your mouth.
And now some recipes from our archive to bring the aubergines to the table.
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