Much more than a side dish. Let's start from this idea to tell the aubergines, a beloved ingredient in central and southern Italy that has made the history of some of its most famous dishes. When we talk about aubergines it is impossible not to think about the delicious pasta alla Norma, the richest of the Parmigiana and to all the times we ate the still warm eggplant sandwiches. Yes, those fried and good fried, grandmother.
But today, when we go shopping, do we know which ones to choose? In Italy there are many varieties, one that is better than the other. But be careful: for every recipe, there is the right aubergine! Let's start from that common round of Florence. It is distinguished by its light purple skin and its tenderness makes it ideal for preparing timbales and rolls.
That darker round instead it is called palermitana and the intense taste of its pulp invites you to fry it and use it as a base for all the recipes of the Sicilian tradition.
Also from Palermo comes the Violet long, a little 'spicier than the round one and perfect to give a more lively character to traditional dishes. Always elongated and slender, the Violetta of Naples It has an intense and pungent taste, perfect if combined with the delicacy of the fillings in the oven preparations.
The less common is instead Violetta from Messina. It is recognized thanks to its oval shape and intense purple color: it is almost seedless and is characterized by a tender and sweet pulp. Even this aubergine is delicious both fried and as a basis for regional preparations.
And now that you have chosen the aubergine that suits you, let yourself be inspired by our 30 recipes, in the gallery above