Tag: eggplant

Recipe Eggplant and carpaccio rolls – Italian Cuisine

Toast the pine nuts in the pan for 2-3 minutes, then chop them coarsely with a knife. Spread the slices of carpaccio sulpiano work and sprinkle with pine nuts.
Add a few leaves of thyme, grated pecorino cheese, freshly ground pepper and, if you wish, a piece of minced garlic.

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Spread the slices of carpaccio on the work surface and sprinkle them with pine nuts. Add a few leaves of thyme, grated pecorino cheese and freshly ground pepper
and, if you want, a piece of minced garlic. Close the roulade slices, tucking the sides well, so that the filling does not come out during cooking. Pass the rolls in the breadcrumbs, just before cooking them, then brown them in a pan with a drizzle of oil and a clove of crushed garlic with the peel. Only cook for 2 minutes, inside they must remain practically raw. Add salt only after cooking.

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Pass the rolls in the breadcrumbs, just before cooking them, then brown them in a pan with a drizzle of oil and a clove of crushed garlic with the peel. Only cook for 2 minutes, inside they must remain practically raw. Add salt only after cooking.

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Clean the aubergine, level it at the base so that it can rest firmly on the cutting board or on the slicer. Cut it into very thin slices; choose the 12 largest slices and scald them in a non-stick pan greased with oil for 1 'per side.

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Dice the tomatoes, summarily remove the seeds; cut the mozzarella into sticks. Spread the aubergine slices on the work surface, fill them with the tomato and perfume with chopped basil leaves. Season with salt, pepper and grated parmesan, then add a mozzarella stick
and close the slices in a roll.

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Place the rolls on a plate lined with baking paper, seasoned with
a little oil and cook in the oven at 200 ° C for 2-3 '. Take them out of the oven before the mozzarella is completely melted coming out of the roll. Serve 3 rolls
of meat and 3 of aubergine per commensal, completing with diced tomatoes,
basil and thyme to taste.

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Pasta and eggplant, also good in white – Italian Cuisine

If you love pasta alla norma, you can't miss these delicious versions of pasta and aubergine in white too. A simple summer-proof idea that will conquer everyone

When we say pasta and eggplant, we often refer to the delicious Sicilian recipe of pasta alla Norma. Here fried aubergines and tomatoes reign, transporting us to a world full of flavors and memories. But if you love this traditional dish, you will certainly fall in love with all the white recipes we have collected for you. You will discover a world of delicate and interesting flavors, where pasta and aubergines combine in many different ways thanks to spices, cheeses and other ingredients. However, before discovering these dishes, we review them basic rules of the pairing pasta and eggplant.

The eggplants

Like all simple dishes, this too requires a careful selection of the main ingredients. So make sure that the aubergines are fresh and of good quality and "dry" them, letting them rest sliced and sprinkled with coarse salt. Once this has been done, carefully remove the salt and proceed with the cooking you have established for the recipe.

The pasta

To prepare good pasta and aubergines we do not recommend a specific format, as different types of pasta combine perfectly with our aubergines. In particular with fried aubergines, baked and in a pan, all dry pasta shapes will be perfect, while if you choose to use fresh pasta we recommend reducing them to cream or pesto.

The herbs

Among the ideal herbs to enhance this dish are mint, thyme, marjoram and basil, but nothing prevents you from experiencing more intense flavors like tarragon and coriander. To get a fresher result, we always recommend using a piece of herbs during cooking and keeping a small portion of it to be added raw at the end.

The ingredients ok

In a good pasta and eggplant we can also find ingredients such as raisins, toasted pine nuts, fish and cheese. Among these the most suitable are provola and pecorino, to be added in a controlled quantity so as not to cover the delicate flavor of aubergines.

Baked pasta and eggplant – Italian Cuisine

5 delicious ideas for preparing pasta and baked aubergines with fusilli, cannelloni, spaghetti, rigatoni and capers

Long live the baked pasta! Incredibly rich, simple to prepare greedy and easily manageable as a takeaway preparation it is a real joker that we often underestimate. In fact, among the strong points of this dish we find the great variety of versions that allows us to never get bored. Here then 5 versions to try and try again that will turn the pasta and baked eggplant into one of your favorite dishes.

With spaghetti

Let's start with an unusual version that will win you over. Prepare an eggplant cream by baking an aubergine cut long and engraved on the surface which you will season with oil and salt. Once cooked, remove the pulp with a spoon and blend it with a two tablespoons of extra virgin olive oil, half a clove of garlic and two tablespoons of toasted pine nuts. Once boiled drain the spaghetti very al dente, season them with the cream and transfer them to a well-oiled baking dish, laying them in small nests that you will have made by wrapping them on a spoon with the help of a fork. Sprinkle with grated pecorino, season with pepper and bake for 10 minutes at 180 ° C. Complete to taste with fried aubergines, toasted pine nuts and marjoram leaves.

With paccheri

To prepare this version, cook the aubergines in small pieces with extra virgin olive oil and a pinch of salt. Add them to the fresh tomato sauce that you have prepared and left to cool. Boil the paccheri in boiling water and drain very al dente: season with the sauce and the aubergines and pour into an oven dish, alternating a generous grating of salted ricotta with each layer of pasta. Bake at 180 ° C for 20 minutes.

With fusilli

For the baked fusilli and aubergines, prepare an emulsion with extra virgin olive oil, reduced dried mint and minced garlic. Use one part to brush the aubergines you are going to cook in the oven after cutting them into cubes. Boil the fusilli, drain them al dente and season with the emulsion. Pour into an oven dish by combining the baked aubergines, cherry tomatoes and complete with slices of spicy provola. Bake at 180 ° C for about 10 minutes and serve complete with fresh basil leaves.

With rigatoni

Remove the tomatoes from their seeds, cut them into cubes and sauté them in a pan with a clove of garlic, extra virgin olive oil and a pinch of salt for about ten minutes and set aside. Fry an eggplant cut into cubes and let it rest on a baking sheet covered with absorbent paper. Boil the rigatoni, drain well al dente and toss with the tomatoes and aubergines, add the provola in flakes and bake at 180 ° C for 15 minutes.

With cannelloni

Prepare a delicate sauce with fresh tomatoes and cook the aubergines in a pan with extra virgin olive oil and a pinch of salt (to obtain a more delicate effect, remove the peel). Blanch the cannelloni in salted water for 4 minutes, fill them with the sauce, the aubergines and a spoonful of ricotta. Place in a baking dish pouring on the base and between a cannelloni and the other, some spoonfuls of the sauce mixed with the ricotta. Bake at 200 ° C for 20 minutes and serve with fresh basil.