Tag: eggplant

Eggplant Meatballs Recipe – Italian Cuisine – Italian Cuisine

Ingredients

1 kg aubergines
160 g stale whole loaf
80 g Parmigiano Reggiano Dop
1 egg
1 spring onion
1 garlic
bread crumbs
parsley
extra virgin olive oil
peanut oil
basil
salt
pepper

Duration: 1 h 30 min

Level: Easy

Dose: 25 pieces

To prepare the aubergine balls, wash the aubergines and peel them in alternating strips. Cut them into cubes and cook them in a pan with 3-4 tablespoons of extra virgin olive oil and a piece of garlic: roast them for 10 minutes, with a pinch of salt, then cover with a lid and cook for another 5 minutes. Cook them in two stages, according to the size of the pan, renewing oil and garlic.
Gather the aubergines cooked in a bowl and let them cool.
Cut meanwhile, the diced bread and soften it in the water: it must be well soaked, but not enough to flake.
Leave soak for about 15 minutes, then squeeze it very well and crumble it with your hands in a large bowl, obtaining a kind of couscous.
Chop a sprig of basil and a parsley and mix 2 tablespoons with the crumbled bread.
shredded eggplants with a knife in a not too fine beat; add them to the bread together with the green of a finely chopped spring onion, the egg, the grated Parmesan, salt and pepper. Mix everything with your hands, working the dough until it is homogeneous. Finally, mix it with 50 g of breadcrumbs and let it rest for about ten minutes
Prepare a tray with a generous layer of breadcrumbs.
formed meatballs with the dough: you will get about 25, the size of apricots, about 4-5 cm in diameter.
Place them on the tray and roll them in the breadcrumbs.
Fry the meatballs by immersing them in plenty of hot peanut oil, for about 3-4 minutes. Fry a few at a time, so as not to lower the oil temperature too much and to avoid breaking the meatballs. Drain them on kitchen paper.
Also in the oven: frying in this case is the most suitable cooking because the meatballs, cooking quickly immersed in oil, retain their shape and the flavor is enhanced by the crust. But you can also cook them in the oven: they will be less crunchy but equally tasty. Place them in a pan, grease them with a drizzle of oil and bake them at 200 ° C for 15-20 minutes, turning them occasionally. A second alternative is to brown them in a pan with a little extra virgin olive oil, a few at a time, moving them continuously with great delicacy so as not to break them; they will be ready in 10 minutes.

Eggplant Parmigiana, Churchill's favorite – Italian Cuisine

Churchill and the eggplant parmigiana.
In Churchill 1944 he was often a guest at Naples by General Maitland Wilson, supreme commander of the allied forces in the Mediterranean, who carried him with the admiral's spear to Ischia, Procida, Capri and Sorrento.

He wrote, painted and adored the Neapolitan sunset. But it was not only the landscape that enchanted the prime minister, but also the Neapolitan cuisine, of which he especially loved the eggplant parmesan and macaroni alla puttanesca seasoned with oil, tomato, garlic, capers, Gaeta olives and parsley.

Here the version appreciated by the statesman.

1 Wash the aubergines, remove them from the baby, peel them and cut them into 1/2 cm thick slices. Arrange them on a cutting board alternating them with coarse salt. Tilt the cutting board by placing an object under it and arrange it so that the vegetation water can drip into the sink; leave it like this for 2 hours.

2 Meanwhile, wash basil and tomatoes. Cut the latter into chunks and let them drain in a colander for half an hour. Then cook them in a saucepan with the chopped onion and a handful of basil leaves until soft. Pass them in the vegetable mill and put them on the fire again, making them thicken well: add salt at the end (do not add oil). Set aside 3 tablespoons of sauce and mix the rest with the eggs, shelled.

3 Slice the mozzarella and let it dry on kitchen paper. Rinse the aubergines, dry them and fry them in plenty of hot oil; drain them on kitchen paper and salt them a little. Arrange the 3 tablespoons of sauce kept aside on the bottom of an oven dish and whip the parmesan alternating layers of eggplant, egg sauce, parmesan, chopped basil and slices of mozzarella: take care to finish with sauce and parmesan. bake at 180 ° for 45 minutes. Let it cool down and complete with a little basil.

Modern eggplant Parmigiana recipe – Italian Cuisine

Ingredients

1 kg fiordilatte mozzarella
1 kg long purple eggplants
900 g perini tomatoes
25 g peeled almonds
15 g Grana Padano Dop
3 slices of sandwich bread
basil
extra virgin olive oil
salt

Duration: 3 h 10 min

Level: Easy

Dose: 8 people

For the modern eggplant parmigiana recipe, cut the mozzarella into 3-4 mm thick slices and spread them on a tray lined with kitchen paper; let them rest for at least 2 hours, so that they lose the excess liquid. Slice the aubergines into 2-3 mm thick slices and cook them in a hot pan, with a pinch of salt on the bottom, for about 2 minutes per side. Peel the tomatoes and cut them
round slices (3-4 mm).
Arrange the Parmesan in a round baking dish (diameter 29 cm) alternating the slices of mozzarella, tomato
and eggplant by placing them vertically along the perimeter of the mold. Create three concentric rings, holding
the smaller tomato and eggplant slices for the center. Remove the pancarré crust, cut it into small pieces and blend it together with 15 g of basil leaves, almonds, a tablespoon of oil and grated parmesan. Sprinkle the Parmigiana with this aromatic mince and bake it for about 15-20 minutes at 180 ° C.

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