Tag: aubergines

Chickpeas and aubergines – 's chickpeas and aubergines recipe – Italian Cuisine

»Eggplant and feta pasta salad


First of all, wash the aubergines, peel them, cut them into cubes and cook them in a non-stick pan with garlic, oil and salt for about ten minutes, stirring often in order to brown them evenly.

In the meantime, chop the onion and chilli and brown them in a pan with plenty of oil, then add the chickpeas (if you use those in a jar, drain them well before adding them).
Let it flavor briefly, then add the tomatoes and cook for at least 5 minutes, so that the tomatoes begin to soften.

Finally, add the aubergines, cumin seeds, season with salt and reduce the sauce

Then add, raw, fresh basil and crumbled feta.
Your chickpea and aubergine stew is ready: you can serve it hot, warm or even cold.

Pasta with aubergines and courgettes – Italian Cuisine

»Pasta with aubergines and courgettes


Start by washing and peeling the vegetables, then cut the tomatoes into cubes, the celery into slices, the onion and thin slices, and the aubergines and courgettes into strips (cubes are fine too, if you prefer), taking care to keep half a courgette aside. for the final decoration.

Fry the onion with oil in a very large non-stick pan, then add aubergines and courgettes, cover with the lid and cook for 5-10 minutes, stirring occasionally.
Then add celery and tomatoes, add salt and cook for another 10 minutes, always with a lid.

Meanwhile, cook the pasta in plenty of boiling salted water, drain it al dente and add it to the sauce, adding a little cooking water if needed.
Then add grated provolone and courgette to the julienne and, if desired, a little freshly ground pepper.

The pasta with aubergines and zucchini is ready, you just have to serve it.

Recipe Roasted aubergines with creamy ricotta – Italian Cuisine

Recipe Roasted aubergines with creamy ricotta


  • 600 g long eggplants
  • 150 g ricotta
  • a cucumber
  • pitted Taggiasca olives
  • extra virgin olive oil
  • vinegar
  • salt
  • mint
  • pepper

For the recipe for roasted aubergines with creamy ricotta, peel the aubergines, leaving them whole and with the stalk. Roast them in a non-stick pan with a veil of oil for 10 minutes, then turn them and continue cooking for another 5 minutes, placing a weight on them. Salt, turn off the heat and let them cool, always with the weight resting on them, then cut them into slices with a thickness of one cm.
Work the ricotta, mixing it well with a spoonful of oil and a pinch of salt, until it becomes creamy. Peel the cucumber, cut it into 4 parts lengthwise and remove the seeds, then divide it into large pieces and, finally, in sticks. Season with oil, salt and vinegar. Serve the aubergines with ricotta, creamy cucumber sticks and a spoonful of pitted Taggiasca olives. Season with mint and pepper.

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