Aubergines, however they are combined, become a delicious and intriguing dish, thanks to their versatility and unmistakable taste. Here are some ideas from ratatouille rolls
They have such a soft consistency and a taste so delicate that they eggplant they are one of the most pleasant vegetables to cook in this period. And how to do it if not baked, to avoid drenching them with seasonings and making them even more inviting? In fact, there are many recipes baked eggplant, served in a side dish, as an accompanying ingredient or as a main dish. To control weight without giving up a tasty meal!
How to prepare aubergines
Choose eggplant well shiny and firm, without dents on the skin. Cut off the stalk and the final part and slice or cut them into small pieces, according to the recipe you have decided to prepare. Put them in a colander with one handful of coarse salt because they lose water. Leave them like this for at least 30 minutes and then rinse them well. This operation is to remove the slightly bitter aftertaste. If there is too much pulp, take it away. Dry them with absorbent paper and prepare them for your recipe. For baking in the oven both long and round aubergines are recommended.
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Recommended pairings
Aromatic herbs, cheeses, tomatoes, rice, fish and carnand: baked aubergines can be paired with lots of foods, for an always tasty and appetizing result. You can cut them into wedges and season with a little oil and chopped basil and marjoram and serve as a finger food, or pass into one batter made of flour and eggs and serve very hot as an appetizer. Dug and stuffed with mozzarella and tomato become a single dish with Mediterranean flavors, as well as sliced and filled with chopped capers, scamorza cheese and an anchovy fillet, become an irresistible roulade. Here from our archive, a few suggestions to bring them to the table!
Some recipes and above our ideas!
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