Tag: eggplant

Eggplant and feta pasta salad – Italian Cuisine

»Eggplant and feta pasta salad

First wash the aubergines, clean them and cut them into small cubes (about 1 cm per side).
Brown the garlic with a little oil in a non-stick pan, then remove the garlic, add the aubergines and cook for ten minutes over medium heat, stirring occasionally.

In the meantime, boil the pasta in boiling salted water and drain it al dente.
Add olives, pine nuts and mint to the aubergines and cook quickly over a high flame, then add the pasta and mix.
Remove from the heat, transfer to a large salad bowl (so that it warms up) and add the diced or crumbled feta and a little bit of raw oil.

The eggplant and feta pasta salad is ready, keep it in the fridge until ready to serve it.

roasted eggplant and courgette salad – Italian Cuisine

It doesn't take much to create a healthy and tasty dish. In the case of roasted eggplant and courgette salad, even low in calories!

Eggplant is zucchini roasted are the perfect vegetables to prepare asalad inviting and low in calories, which goes very well with a plate of baked fish or a grilled meat fillet, for a light lunch that does not give up the taste! A chopped herbs it will then give that extra touch that will make you love this salad definitively.

The most suitable eggplants for the salad

The eggplant they are not all the same, some have a stronger taste, others less. The most suitable quality for this recipe is round lilac, with a firm and soft consistency and a delicate flavor. Even the round violet, smaller than the lilac, has a neutral taste and a perfect consistency to be cooked grilled or baked. Both of these varieties do not need to be put in salt to lose the water, and this speeds up the execution time of the recipe a little.


Dried fruit and seeds to enrich

What better to add than that dried fruit and seeds to give an extra touch to this salad (already delicious) and a full of omega 3 fats, antioxidants and protectors of the cardiovascular system? Choose between nuts, hazelnuts and almonds and among the seeds, very well those of linen, of chia is of hemp, to be added before dressing the salad, raw. In a single dish vitamins, good fats and few calories. What more could you ask for?

The recipe for aubergine and roasted zucchini salad


1 lilac round aubergine, 600 g merinda tomatoes, 1 celery stick, 500 g zucchini, 1 bunch of aromatic herbs, extra virgin olive oil, 2 tablespoons of sultanas, salt, pepper.


Rinse and cut the aubergine, courgettes and tomatoes into small pieces. Peel and cut the celery into pieces. Place the aubergines, celery and courgettes in a baking tray lined with parchment paper, salt, add a drizzle of oil and bake in the preheated oven at 180 degrees for 25 minutes. Put the sultanas in a bowl with a little water. When the vegetables are ready, take them out of the oven and let them cool. Now take the tomatoes, add them to the other vegetables, add the squeezed raisins, a little oil, the aromatic herbs, mix well and serve your salad.

In the tutorial some more tips for a perfect dish

How to make eggplant parmigiana: take part in our challenge – Italian Cuisine

Take part in the challenge #LaRicettaCheUnisce: watch the tutorial step by step to prepare a perfect eggplant parmigiana!

Our challenge #LaRicettaCheUnisce has crossed all of Italy with the most delicious recipes of all: carbonara, pizza, tiramisu and mozzarella in a carriage. Now the time has come to feel closer by cooking another great classic together, the eggplant parmigiana.

#LaRicettaCheUnisce: how to participate

The challenge is to prepare a dish and share it on Instagram with the hashtag #laricettacheunisce tagging @lacucinaitaliana and your friends that you want to involve in this challenge. The aim is to imagine us all sitting at the same long table to eat the same dish together prepared with love, but also with a little spirit of adaptation. Yes to experiments, recovery ingredients and variations. This week it's the turn of the eggplant parmigiana, traditional or innovative, fried or baked: follow our tutorial to find out how to make the classic eggplant parmesan.

How to make eggplant parmigiana: the tutorial


4 long eggplants
800 g fresh tomato sauce
500 g mozzarella
an onion
Parmesan Cheese
peanut oil
extra virgin olive oil
salt and coarse


For the classic eggplant parmesan recipe, let's start with the tomato sauce: peel the onion, slice it and fry it in a saucepan with a drizzle of extra virgin olive oil for 2-3 minutes, then add the tomato, a pinch of fine salt and sugar . Add a dozen chopped basil leaves and cook over low heat for about 40 minutes.

Once you have sprouted them, cut the aubergines lengthwise into 4-5 mm thick slices. Arrange the slices of aubergine in layers in a colander, salt them with coarse salt and place a weight on them: dishes are also fine. Let them drain for 30 minutes, then dry them on kitchen paper, removing the salt.

Pass the aubergines in the flour and fry them in hot peanut oil for 6-7 minutes, turning them upside down halfway through cooking. Drain the aubergines on kitchen paper and dab them lightly with other paper to remove excess oil.

Brush the bottom of a pan with a little extra virgin olive oil (25 × 20 cm, h 6 cm) and spread the aubergines slightly overlapping each other, then cover them with part of the tomato sauce.

Spread some chopped basil leaves on the sauce, 2-3 shredded mozzarella slices and a generous grated Parmigiano Reggiano. Continue with the layers until the end of the ingredients, then bake at 180 ° C for 35-40 minutes. Remove from the oven and let cool before serving.

Photographs: Beatrice Prada

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