Tag: aubergine

Breaded aubergine cutlets: not only for vegetarians – Italian Cuisine

The Eggplant Cutlets I'm an excellent starter or second vegetarian, perfect to accompany with somefresh salad. They prepare quickly and are truly irresistible, even for the little ones and even for those who are not vegetarian! They are breaded and fried, but if you are in a dispute with the balance do not be discouraged: you can prepare some oven-baked eggplant cutlets. They will not leave you disappointed!

The most suitable oil for frying

That the fried is not a food for every day is beyond doubt, but if done well it is not even to be demonized. The most correct way to to fry is to do heat the oil to 175 °, a temperature that allows food to cook in a short time without absorbing much seasoning. The oil must also be extra virgin olive oil or peanut, because these types of oil have a higher smoke point than all the others.


If you can't fry …

Do not worry! If you have line problems, you can still prepare your own cutlets eggplant making bake. In this case, prepare a baking tray covered with parchment paper, place your slices of breaded aubergines on top of each other, pour over each a drizzle of extra virgin olive oil and cook them at 180 ° for about 30 minutes.

Some ideas to make them even better!

If you really want to make this dish special, try mixing the breadcrumbs with a mince of herbs: it will give a touch of freshness to your aubergines. If instead you want a more substantial cutlet, add a slice of cooked ham and an Emmental type cheese to the slice of aubergine: you will have to flour them all together, pass in the beaten eggs and then bread in the breadcrumbs. In this way they will compact together during frying and the result will be nothing short of unforgettable.

How to make eggplant cutlets


1 violet eggplant, 100 g grated cheese, flour, breadcrumbs, salt, extra virgin olive oil, 4 eggs.


Take the aubergine, wash it, dry it, remove the stalk and cut it into 1 cm and a half slices. Flour each slice, then pass it in the beaten eggs to which you will have added a pinch of salt and grated cheese. Finally, pass them in the breadcrumbs. Make the breadcrumbs adhere well lightly squeezing the slices of eggplant in your hands. In the meantime, heat the extra virgin olive oil in a non-stick pan. When it is hot enough, fry a few slices of eggplant at a time and when they are ready, remove them from the pot with a slotted spoon. Place them on a plate covered with absorbent paper so that they lose excess oil. Keep them warm before serving.

In the tutorial all the tips for a perfect fried

Baked aubergine with mint green beans and cacioricotta – Italian Cuisine

Baked aubergine with mint green beans and cacioricotta

A side dish medieterraneo rich, with aubergines and green beans, which can also be served as a vegetarian main course. To give a strong personality to this preparation is the cacioricotta Murgella, of the Palazzo Dairy.

This was cooked exclusively for Murgella by the chef Luigi Pugliese.

1) Thoroughly wash the eggplant possibly oblong in shape, cut them into 2 equal parts and sprinkle with salt and oregano.

2) Grease them with a drizzle of oil and crumple the individual halves in a sheet of aluminum foil. Bake at 170 degrees for 35 minutes and allow to cool.

3) Clean and wash i green beans. Cook them in salted water and immediately cool them in water and ice so that they do not lose their shine. Marinade them for about half an hour in extra virgin olive oil with a clove of freshly crushed garlic and mint leaves.

4) Prepare the tomato sauce, letting celery, garlic and carrot go over low heat. Then pour the tomato puree and cook.

5) Pour a ladle of tomato sauce on the bottom of the plate, placing the freshly squeezed eggplant on top.

6) Sprinkle with a drizzle of extra virgin olive oil and then with another sauce. Arrange the green bean salad and complete with plenty of cacioricotta and basil.


Aubergine in oil recipe – Italian Cuisine – Italian Cuisine

Aubergine in oil recipe - Italian Cuisine

Discover how to make tasty aubergines in oil, simply and quickly, using vinegar, white wine, red onions and black pepper

  • 3 Kg Long aubergines
  • 800 g White wine vinegar
  • 800 g White wine
  • 2 pcs Red onions
  • 20 g Black peppercorns
  • 6 pcs Bay leaves
  • 4 pcs Lemons
  • Chili pepper
  • Basil
  • Wild fennel (optional)
  • thyme
  • Garlic
  • Extra virgin olive oil
  • Coarse salt

For the recipe of aubergines in oil, clean the eggplant and wash them, peel them in alternate strips, cut them into slices 6-7 mm thick and put them in layers in a bowl, salting each layer with coarse salt.

Place a weight on the washers and allow them to drain for 2 hours. Drain and rinse them thoroughly, squeeze them and place them on a clean cloth that will absorb the water left in the aubergines. Leave them for about 15 '.

Bring to the boil 800 g of water with vinegar, wine, lemon juice, peppercorns and bay leaves. When boiling add the peeled and sliced ​​onions; let them boil for 2 ', then add the aubergines.

Cook them for 2 minutes from the boil, drain them very well, spread them on another clean cloth or on kitchen paper and leave to cool. potted eggplants in sterilized jars 250 ml or 500 ml, placing them in layers; put between the various layers basil, thyme, if you want fennel, slices of garlic and also a bit of chili pepper spicy. Fill the jars up to 2-3 cm from the edge, cover them with oil until you get past the last eggplant slice. Allow the jars to settle for 10 ', so that the oil falls between the layers of eggplant. If necessary, top up the oil: it is important that the aubergines are perfectly covered and that the oil reaches about 1.5 cm below the edge.

Close the jars and sterilize them, boiling them for 15-30 ′ (depending on the size). Then let them cool and check the tightness of the covers, checking that there is a depression in the center.

Let the aubergines flavor for about 1 month before eating them. They are kept for up to 6 months. Once opened, they remain in the fridge for about ten days.

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