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How to cook baked aubergines: ideas and recipes – Italian Cuisine


Aubergines, however they are combined, become a delicious and intriguing dish, thanks to their versatility and unmistakable taste. Here are some ideas from ratatouille rolls

They have such a soft consistency and a taste so delicate that they eggplant they are one of the most pleasant vegetables to cook in this period. And how to do it if not baked, to avoid drenching them with seasonings and making them even more inviting? In fact, there are many recipes baked eggplant, served in a side dish, as an accompanying ingredient or as a main dish. To control weight without giving up a tasty meal!

How to prepare aubergines

Choose eggplant well shiny and firm, without dents on the skin. Cut off the stalk and the final part and slice or cut them into small pieces, according to the recipe you have decided to prepare. Put them in a colander with one handful of coarse salt because they lose water. Leave them like this for at least 30 minutes and then rinse them well. This operation is to remove the slightly bitter aftertaste. If there is too much pulp, take it away. Dry them with absorbent paper and prepare them for your recipe. For baking in the oven both long and round aubergines are recommended.

Could it be interesting for you: An eggplant parmigiana perfectly done

Recommended pairings

Aromatic herbs, cheeses, tomatoes, rice, fish and carnand: baked aubergines can be paired with lots of foods, for an always tasty and appetizing result. You can cut them into wedges and season with a little oil and chopped basil and marjoram and serve as a finger food, or pass into one batter made of flour and eggs and serve very hot as an appetizer. Dug and stuffed with mozzarella and tomato become a single dish with Mediterranean flavors, as well as sliced ​​and filled with chopped capers, scamorza cheese and an anchovy fillet, become an irresistible roulade. Here from our archive, a few suggestions to bring them to the table!

Some recipes and above our ideas!

Smart baked pasta – Italian Cuisine


Put the ingredients for the sauce in a pan of about 32 × 25 cm and mix.
Level the surface and cook in a preheated oven at 250 ° C for about 20 minutes.

Once the meat is cooked and has left a nice sauce on the bottom, take the pan back and stir.
Add the pasta (still raw), the hot broth and the cream and stir again, trying to cover the pasta with the sauce as much as possible.
Put the pan back in the oven, lower the temperature to 200 ° C, and cook for 25 minutes, stirring a few times during cooking.

Finally take the pan again, add the diced provolone and stir, then sprinkle the surface with Parmesan and pecorino and cook for another 5 minutes, with the temperature again at 250 ° C and in grill mode, so as to create a beautiful tasty crust.

Your clever baked pasta is ready: let it rest for a few minutes before serving.

Baked winter vegetables recipe – Italian Cuisine


  • 2 pcs fennel
  • 500 g sweet potato
  • 300 g leek
  • 250 g red potatoes
  • 250 g ratte potatoes
  • thyme
  • extra virgin olive oil
  • pepper
  • salt

For the recipe of baked winter vegetables, peel the fennels, without removing the base, and cut them into slices. Clean the leek, removing the green, the base and the first sheath. Cut it into bobbins. Peel the sweet potato and cut it into cubes. Wash the red potatoes and the rats and, without removing the skin, cut them into pieces of similar size. Place all the vegetables in a baking dish or in the oven dish, season with a little oil, salt, pepper, a few sprigs of thyme and bake at 190 ° C for about 30 minutes.
Serve by completing to taste with freshly ground pepper, fresh herbs and spices.