I ♥ ︎ eggplant. Here they are in 30 recipes – Italian Cuisine

I ♥ ︎ eggplant. Here they are in 30 recipes


Eggplant cutlet
Peppers stuffed with aubergines
Gnocchi stuffed with aubergine and ricotta
Roast potatoes and aubergine with thyme
Yellow spaghetti with aubergines
Aubergine caskets
High omelette with aubergines
Paccheri, ricotta and aubergines
Slices of aubergine breaded in taralli
Aubergine flan with summer salad
Grilled calamari with burnt eggplant cream
Courgette and eggplant clafoutis with Ragusan cheese and cocoa
Baked eggplant with aromatic mince
Cucumber spools with aubergine cream
Eggplant with fungetielle
Fried aubergines, marinated in spicy
Tomatoes stuffed with aubergines
Eggplant beads with tarallo powder and cocoa beans
Aubergine patties
Aubergine rolls
Linguine with aubergines
Sword rolls and aubergine cream
Aubergine flan with mixed seeds
Aubergine and zucchini sandwich
Stuffed aubergines
Eggplant parmigiana
Aubergines streaked in sweet and sour
Eggplant spaghettoni with shrimp and tomatoes
Spaghetti with eggplant polpettine
Eggplant Fritters

Much more than a side dish. Let's start from this idea to tell the aubergines, a beloved ingredient in central and southern Italy that has made the history of some of its most famous dishes. When we talk about aubergines it is impossible not to think about the delicious pasta alla Norma, the richest of the Parmigiana and to all the times we ate the still warm eggplant sandwiches. Yes, those fried and good fried, grandmother.

But today, when we go shopping, do we know which ones to choose? In Italy there are many varieties, one that is better than the other. But be careful: for every recipe, there is the right aubergine! Let's start from that common round of Florence. It is distinguished by its light purple skin and its tenderness makes it ideal for preparing timbales and rolls.
That darker round instead it is called palermitana and the intense taste of its pulp invites you to fry it and use it as a base for all the recipes of the Sicilian tradition.
Also from Palermo comes the Violet long, a little 'spicier than the round one and perfect to give a more lively character to traditional dishes. Always elongated and slender, the Violetta of Naples It has an intense and pungent taste, perfect if combined with the delicacy of the fillings in the oven preparations.
The less common is instead Violetta from Messina. It is recognized thanks to its oval shape and intense purple color: it is almost seedless and is characterized by a tender and sweet pulp. Even this aubergine is delicious both fried and as a basis for regional preparations.

And now that you have chosen the aubergine that suits you, let yourself be inspired by our 30 recipes, in the gallery above

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