Tag: aubergines

Recipe Warm cream of “burnt” aubergines with octopus and croutons – Italian Cuisine

Ingredients

3 eggplants
680 g octopus
200 g wholemeal bread
12 yellow cherry tomatoes
dill
lemon
apple cider vinegar
extra virgin olive oil
salt

Duration: 1 h 40 min

Level: Medium

Doses: 4 people

For the recipe of the warm “burnt” aubergine soup with octopus and croutons, immerse the octopus in boiling water, together with the juice of a lemon. Cover and cook for 45-50 '. Then let it cool completely in the cooking water.

Peel the aubergines and bake them at 200 ° C for about 1 hour: the skin must be scorched. Remove the octopus from its water, clean it from excess skin and cut it into small pieces. Cut the bread into cubes, season with a drizzle of oil and salt and toss in the pan until it becomes crunchy.

Remove the aubergines from the oven, drain them from their water, cut them in half and hollow them out to obtain the pulp. Blend it with a pinch of salt, 4 tablespoons of oil and 2 of apple cider vinegar, obtaining the cream. Serve with the octopus, crispy bread cubes and halved cherry tomatoes. Top with chopped dill.

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

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

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.