Tag: eggplant

Chicken breast with eggplant – Italian Cuisine

First cut the chicken into strips, then put it in a bowl, add salt, oil, vinegar and thyme, mix and leave to marinate for 30 minutes.

In the meantime, wash and clean the aubergines and cherry tomatoes and cut the first into cubes and the second into wedges.

After 30 minutes, put all the ingredients on the baking sheet lined with parchment paper, mix them together, then scatter them on the baking sheet, so that they do not overlap too much, or they will not become crunchy.
Bake for about 30 minutes in a preheated convection oven at 180 ° C.

The chicken breast with eggplant is ready, serve it immediately.

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Eggplant Cannelloni – Recipe 's Eggplant Cannelloni – Italian Cuisine

First of all, if you don't have it ready, prepare the béchamel and let it cool.
In the meantime, cut the mozzarella into cubes and let it drain, then prepare the sauce: fry the chopped onion with the oil, then add the tomato sauce and basil, add salt and cook for 20-30 minutes with the lid on, over low heat. .

At this point, take care of the aubergines: wash them, tick them, cut them into cubes, then sauté them for about ten minutes (depending on the size of the cubes: at the end they must be well cooked, soft and golden) over medium heat in a non-stick pan with salt. and oil.

Once the aubergines are cooked, let them cool, then add them to the mozzarella and a couple of ladles of sauce.

At this point, start assembling the cannelloni: blanch the pasta, drain it, then stuff each sheet with a little stuffing and roll the sheet over the filling to create the cannelloni.

Once all the cannelloni have been prepared, assemble the pan: put a little sauce and a little béchamel on the bottom, lay the cannelloni on top, then cover with the remaining sauce and béchamel, sprinkle with parmesan and cook in a preheated static oven. at 175 ° for about 30 minutes.

The eggplant cannelloni are ready, let them rest for at least 5-10 minutes before serving.

Recipe Eggplant and chickpea foam with cucumbers – Italian Cuisine

Ingredients

3 eggplants
200 g chickpeas
extra virgin olive oil
salt
pepper
2 cucumbers
datterino tomatoes
fresh dill

Duration: 30 min

Level: Easy

Doses: 2 people

To peel 2 aubergines (600 g) and cut the pulp into cubes.
Roast them without fat in a very hot non-stick pan for 10 minutes, then blend them with 200 g of boiled chickpeas, 2 tablespoons of extra virgin olive oil, salt, pepper.
To cut another eggplant into small pieces, without peeling it; Roast them together with 2 tablespoons of boiled chickpeas for 3-4 minutes in a pan, over high heat with 2 tablespoons of oil and salt. Cut 2 small cucumbers and some datterino tomatoes into thin slices.
To serve the cream with roasted and raw vegetables, seasoned with extra virgin olive oil. Garnish with fresh dill sprigs.