Tag: aubergines

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

Ingredients

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

Duration: 40 min

Level: Easy

Dose: 4 people

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.