Tag: aubergines

6 good reasons to eat aubergines – Italian Cuisine

162221


Already 4000 years ago malanzana was widespread in China and India. We arrived at the end of the 15th century, but did not receive a very warm welcome immediately because of the epithet that Linnaeus had attributed to her that she had the audacity to classify her as "bad apple". Fortunately it was later redeemed by a French botanist who named it the nickname of a love apple. Today it is one of the most appreciated vegetables for its nutritional properties and also for its extreme versatility in the kitchen. Not to mention that the aubergine, summer icon by definition, it is beautiful and has a striking color Last but not least eggplant is an elixir of eternal youth, for body and mind, and the secret lies in a substance that is called Nasunin which is typical of this vegetable.

From the famous eggplant parmigiana with aubergines preserved in oil, from super light grilled aubergine slices to tasty sauces with diced aubergines to dress pasta. In short, there is nothing to say, cooked in the oven, on the grill, in a pan like in a pressure cooker, or eggplant they are a tasty and versatile vegetable that lends itself to making thousands of recipes. So here are six good reasons to eat them, with a single foresight: use oil sparingly because aubergines absorb more than a sponge.

1622211) A tasteful diet.
The protagonist of tasty and light menus that women like, aubergines find ample space in the slimming diet menu in a healthy daily diet, because they are low in carbohydrates and calories – 18 Kcal per 100 g – and do not contain fat. Obviously, if you want to lose weight, it is better to forget to prepare them fried or to use recipes prepared with many condiments that eggplants are able to absorb in large quantities, better to focus on grilling, certainly more light but tasty.

2) Fresh mind.
Among the many beneficial substances found in eggplant – it is rich in vitamins and mineral salts – there are two particularly important ones: nasunin and chlorogenic acid. These are two antioxidants that are particularly active against free radicals that threaten the health of body cells. Research has shown that Nasunin in particular is active in protecting the degeneration of brain cells. But eggplants are a great resource for those who want to keep the active brain and the fresh mind, the mix of phytonutrients in fact acts as a booster for mental health, improving blood circulation and oxygenation. This characteristic combined with the large amounts of potassium, which acts as a vasodilator and booster, ensures that the eggplant can be considered one of the best natural food brain.

1622193) The color that gives well-being.
Eggplant is a mine of very powerful antioxidants against aging and free radicals and minerals. It is particularly rich in potassium and is therefore suitable for summer menus, when strong perspiration favors an abundant loss. But it is in the black purple color that the great strength of the aubergines is hidden. A color due to anthocyanins, precious substances for the blood circulation. With their antioxidant and antiradical activity, these typical aubergine pigments are beneficial in case of fragile capillaries, and inhibit enzymes that cause tissue aging and destroy collagen and elastin. A real blessing to improve the circulation and well-being of the legs

4) Light and purified.
Like other vegetables, aubergines also provide large amounts of fiber, necessary for those who want to follow a balanced diet and for those who want to lose weight. Necessary for gastrointestinal well-being, they promote digestion and stimulate peristaltic movement, which is the contraction of the intestinal muscles necessary to get rid of toxins and to fight constipation. Moreover, the large amount of fiber in aubergines quickly induces a sense of satiety, to the satisfaction of those who want to remain light without doing too much effort.

1622235) Down cholesterol and pressure.
Eggplants are able to lower LDL cholesterol levels and stimulate the increase of HDL good cholesterol. Reducing bad cholesterol is important for preventing heart and circulatory diseases such as atherosclerosis. And in aubergines there is a large quantity of bitter substances similar to artichoke cynarin which balance the liver function. This means that the liver can work to lower LDL cholesterol. But that's not all: the large amount of bioflavonids that are very active in lowering blood pressure is a guarantee for those who want to ensure a healthy heart and perfect circulation.

6) Health snacks for expectant mothers.
Expectant mothers know this well: for the health of their future child they must not be missed folic acid. Eggplants are an excellent source of this substance, which is so precious for the formation and healthy development of the unborn child, and are probably the most tasty and light source of folic acid that a mother can indulge even in large quantities, without fear of gaining too much weight .

Giovanna Siani
June 2018

DISCOVER THE COOKING COURSES OF SALT & PEPE

Pasta stuffed aubergines, the tastiest ideas – Italian Cuisine


The techniques, the basic recipe and the tasty alternatives to prepare the unique dish that we cannot do without this summer

Aubergines are the summer queens, very good and perfect for preparing many different dishes. IS if they never tire on the grill, it is when we prepare them filled that we discover the truest soul. But for today we have put aside the classic recipes and filled them with pasta. Yes, our beloved pasta. Which transforms the stuffed aubergine into a unique and rich dish, but also fun. Here the basic rules to avoid mistakes and some greedy summer proof.

The right aubergines

To prepare eggplants stuffed with pasta we can use various types of aubergines. The the purple ones are more suitable, slightly rounded in shape, which can be cut in two and whose base is perfect for holding pasta. The aubergine is also indicated lilac round, the Florence violet and the black oval round. If you do not want to have scraps, cut them instead for the length and you can use both halves obtained in this way.

The technique

The operation that will make this recipe perfect is the preparation of aubergines. To get a flawless result we will have to cut them in two engrave them with the tip of the knife forming sharp cuts in the pulp that possibly cross. Once these cuts are obtained, we will cook them in the oven at 200 ° C for about 20 minutes, taking care to cover the non-stick pan with a sheet of parchment paper.

Space

But where do you put the pasta? To create the cavity that will house the pasta that enriches the aubergines, we will have to equip ourselves with a spoon with which we will help each other to remove half of the pulp. Obviously this aubergine can be cut or reduced to a cream to dress the pasta or blended with a little oil and spread on toasted bread.

Our recipe

The unmissable alternatives

Stringy filling: to obtain a "Sorrento" effect, add the mozzarella cubes to the pasta, which you have cut and left to dry a few minutes before. One passed in the oven and you're done.

Frittino: if you love fried aubergines, they will be the ideal element to complete the dish, along with grated salted ricotta. The Norma pasta inspiration will be irresistible.

Blank: pasta and eggplant purists also love it in white. Therefore the aubergines could be stuffed with a pasta simply seasoned with the pulp obtained from the aubergines and sautéed with oil, garlic, pine nuts and thyme.

Recipe Pennette, aubergines and cherry tomatoes – Italian Cuisine

Recipe Pennette, aubergines and cherry tomatoes


  • 320 g penne type pasta
  • 320 g aubergine
  • 18 pcs cherry tomatoes
  • fresh oregano
  • extra virgin olive oil
  • salt

For the recipe of pennette, aubergine and cherry tomatoes, carve the skin of the tomatoes making 2 small cuts and add salt. Cut the eggplant into slices about 1 cm thick, grease them with oil on both sides and cook them on the grilling plate with the combined microwave plus grill function, for 4 minutes, then turn them over, add the tomatoes in the dish and continue cooking for another 4 minutes . Take everything out of the oven, cut the aubergines into small pieces and blend about half of them with 5-6 small tomatoes, a little oil, a pinch of salt and a few leaves of fresh oregano, obtaining a cream. Collect the penne 700 g of water, a pinch of salt and a drizzle of oil in a plastic container suitable for microwave cooking and with a lid, or alternatively, seal the container with plastic wrap (use the microwave ) and prick it with the tip of the knife: cook the pennette in the microwave at maximum power (850-900 W) for 2-3 minutes more than usual. Drain the pennette from any remaining water, season with the prepared cream, the pieces of aubergine, the whole tomatoes and, to taste, a pinch of chili pepper and a few leaves of basil.

Proudly powered by WordPress