Tag: eggplant

Recipe Couscous and eggplant croquettes with spinach sauce – Italian Cuisine

Recipe Couscous and eggplant croquettes with spinach sauce

  • 200 g pre-cooked couscous
  • 150 g spinach
  • an eggplant
  • vegetable broth
  • bread crumbs
  • lemon
  • extra virgin olive oil
  • salt

For the recipe of couscous and aubergine croquettes with spinach sauce, cut the aubergine into pieces, collect them in a bowl, add salt and cover them flush with warm water; let them rest for 10 minutes, then drain them, rinse them well and dry them on kitchen paper. Finally season them with oil and salt, arrange them on a baking sheet lined with parchment paper and bake at 180 ° C for 15 minutes.
Blend them coarsely with an immersion blender, adding a pinch of salt (if needed), 2 tablespoons of oil and 4 tablespoons of vegetable broth. Wet the couscous with 200 g of hot water and let it rest for 10, then season it with a drizzle of oil and shell it well with a fork. Mix the couscous, the pureed aubergine and 6 tablespoons of breadcrumbs; until a homogeneous mixture is obtained. Shape it into croquettes of about 15-20 g each and brown them in a pan with a veil of oil for a couple of minutes, until golden.
For the spinach sauce: wash the spinach well and blend with 40 g of vegetable broth, the juice
of half a lemon, in a tablespoon of oil and a pinch of salt. Serve the couscous and eggplant croquettes, accompanying them with the spinach sauce.

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Recipe Eggplant au gratin with pecorino cheese, with onions, courgettes and pine nuts – Italian Cuisine

  • 500 g 2 aubergines
  • 300 g zucchini
  • 15 g pine nuts
  • 1/2 red onion
  • sugar
  • thyme
  • Taggiasca olives
  • Pecorino Dop
  • peanut oil
  • vinegar
  • extra virgin olive oil

For the recipe aubergines au gratin with pecorino cheese, with onions, courgettes and pine nuts, wash the aubergines and cut them into wedges, lengthwise, without removing the stalk.
Grease them with a drizzle of oil, add a few sprigs of thyme and bake at 200 ° C for about 15 minutes.
Cut diced courgettes, eliminating the part too rich in seeds. Brown them in a pan with a drizzle of oil and the pine nuts for about 10 minutes. Add 1 spoonful of Taggiasca olives and cook for another 1 minute, stirring.
Cut the onion into wedges. Heat a drizzle of peanut oil in a saucepan (which does not interfere with the taste of the onion: if you prefer, you can also use extra virgin olive oil). Add the onion, a dash of vinegar and a pinch of sugar. Cook for 2-3 minutes.
Remove from the oven the aubergines, sprinkle with grated pecorino and bake again at 200 ° C for 1-2 minutes, until browned.
Serve them together with sautéed courgettes and onions, completing as desired with fresh thyme sprigs.

Recipe: Valeria Nozari, Texts: Laura Forti; Photo: Riccardo Lettieri, Styling: Beatrice Prada

Porcini and Eggplant Recipe – Italian Cuisine – Italian Cuisine

Porcini and Eggplant Recipe - Italian Cuisine

  • 4 porcini mushrooms
  • a purple eggplant
  • a stalk of celery
  • parsley
  • fresh cilantro
  • pickled capers
  • extra virgin olive oil
  • seed oil
  • salt

For the porcini and eggplant recipe, puff celery, coriander and parsley, obtaining a total of about 25 g of mixed leaves. Blend them finely with a teaspoon of capers, 50 g of extra virgin olive oil and a pinch of salt to obtain a green sauce.
Cut the aubergine into 1 cm thick slices and cook them in a steamer for 8 minutes, without ever lifting the lid to prevent it from turning black, keeping the beautiful ivory color of the pulp. Clean the mushrooms and divide them in half lengthwise; cook them in a pan with a thin layer of seed oil on the flat side for 4-5 minutes, then turn them over and continue cooking for another 2 minutes, add salt and turn off the heat.
Serve the mushrooms and aubergines, seasoning them with the green sauce.

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