Tag: aubergines

Focaccia recipe with sardines, red onion and aubergines – Italian Cuisine

Focaccia recipe with sardines, red onion and aubergines


  • 400 g Manitoba flour
  • 150 g flour 0
  • 10 g salt
  • 9 g fresh brewer's yeast
  • 2 teaspoons of honey
  • extra virgin olive oil
  • salt
  • 500 g fresh sardines
  • 30 g raisins
  • 30 g pine nuts
  • 2 eggplant beads
  • 1 red onion
  • wild fennel
  • extra virgin olive oil
  • salt flakes
  • salt
  • pepper

FOR THE MIXTURE
Jumbled up the two flours; take 100 g and mix them with 60 g of water and the crumbled yeast. Form a small ball, cut it into a cross, put it in a container and let it rise for about 1 hour or until the volume has doubled: you will have obtained the biga.
add you the rest of the flour, 270 g of water, honey and knead until the ingredients are mixed, without working too hard.
United then 35 g of oil and finally salt.
work the dough for 4-5 minutes, until it is smooth and dry. Form a ball, put it in a bowl, cover it with plastic wrap and let it rise for about 2 hours or until the volume has tripled.

TO COMPLETE
Grease of oil 2 round molds (ø 28 cm), divide the dough in half and spread it with your hands directly into the molds, until it covers the entire surface.
emulsified in a bowl 80 g of oil with 100 g of water and 2 pinches of salt, then brush the surface of the focaccias and let them rise again for 30 minutes.
eviscerate the sardines also removing the head and opening them like a book; roll them on themselves, with a sprig of fennel inside, and lay them on the buns.
Peel the onion and slice it in thin slices. Cut the aubergines into slices up to half the length, then divide the remaining part in half lengthwise. Arrange everything on the focaccia and complete with pine nuts, raisins, salt and pepper flakes.
Let rest for 30 minutes, then bake at 200 ° C for 30-35 minutes.

Pasta with aubergines and ricotta – Italian Cuisine

»Eggplant and feta pasta salad


First of all, clean the aubergines, cut them into small cubes and cook them in a non-stick pan with oil and a little salt.

Separately, prepare a tomato sauce by frying the garlic in the oil and then, having removed the garlic, cook the passata for 10-15 minutes.
When the aubergines are golden brown and the sauce has shrunk a little, add the sauce to the aubergines and cook for a few minutes.
In the meantime, cook the pasta, drain it al dente, add it to the saucepan together with the ricotta, season with salt and mix.

The pasta with eggplant and ricotta is ready: decorate with fresh basil and serve immediately.

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Grilled aubergines delicious and creative ideas with the summer vegetable! – Italian Cuisine

Grilled aubergines delicious and creative ideas with the summer vegetable!


Bruschettas, sandwiches, pasta, salads: all the ways to serve grilled aubergines: But first, here's how to choose and cook them

We suggest that you always have a lot of food within reach of the refrigerator eggplant because this is the right season. Stock up on it well grigliatele. At this point you will have a few alternatives: eat them immediately, freeze them or use them for one of the 8 ideas we are going to suggest to you.
But let's start from the basics. How to choose the right aubergines and how to cook them on the grill.

Which eggplants to choose

In fact, you can use all types of eggplant, even if the one that lends itself most is the classic elongated and dark with a bitter aftertaste. Very good, but also the round and purple one that has a sweeter taste. Long and very thin aubergines, like the bead quality, on the other hand, are more suitable for other types of preparations.

How to clean eggplants

First wash them thoroughly and then cut the two ends. Beware of the stalk because it is generally a bit thorny. Keep the peel because in grilled aubergines it is very important for consistency. Cut them into slices of at least 5 cm, either in section or lengthwise. You decide based mainly on the recipe you need to prepare. Once cut, pass them in coarse salt and then cover them with a weight by letting them purge inside a colander. Then, after an hour, wash and dry them.

How eggplants are grilled

At this point grill on a plate very hot and non-stick. No need to add oil or anything. Cook one to two minutes on each side and then let them cool. You can also freeze the grilled aubergines inside plastic freezer bags to use them if necessary.
If you want eat them naturallyand then simply season them with parsley, oil, salt and, if you like, a clove of minced garlic.
If instead you want to use to prepare other dishes, here are our 8 proposals in the tutorial.

Many other recipes with aubergines

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