Tag: eggplant

Eggplant rolls with salmon – Italian Cuisine

First of all, wash and peel the aubergines and cut them into slices lengthwise, then place them on the baking sheet lined with parchment paper, season with salt and oil and cook for about 15 minutes at 180 ° C, in a preheated convection oven, then let them cool .

Once the aubergines are cold, season them with Philadelphia and pesto, then add the salmon and roll them up to form rolls.

The salmon eggplant rolls are ready: let them rest for at least 30 minutes in the fridge and serve.

Mushroom eggplant: from Campania a mouth-watering side dish – Italian Cuisine

The scent of aubergines, tomatoes and basil spreads throughout the house: here's how to prepare mushroom aubergines, a side dish but also a sauce for pasta

Do you already smell the scent of the South? You are right! The Eggplant A Mushroom or, better to say, the mulignane a fungitiello, are a side dish very simple to prepare, but really greedy: combining two vegetables, eggplant is tomatoes, flavored according to tradition. What more could you want in summer? The mushroom-shaped aubergines, typical of Campania, they are cooked quickly and are also delicious to accompany a platter of cheeses and salami, or simply with warmed homemade bread. How to prepare them? You have your fork ready, we tell you the rest.

The mushroom eggplant recipe

Ingredients

To prepare the mushroom eggplants you will need: 800 g of eggplant, 400 g of cherry tomatoes, 1 clove of garlic, extra virgin olive oil, salt, basil to taste.

Method

Wash the aubergines, remove the heads and cut them into cubes. If you have time, leave them on a cloth for an hour, salting them a little, so that they release some of their water and fry better.

In a saucepan, heat plenty of extra virgin olive oil, brown a clove of garlic and then set it aside. Fry the aubergines and then drain them with a slotted spoon, placing them on a sheet of absorbent paper to remove excess oil.

Peel the tomatoes and cut them in half. Put them to cook in the same pan as the aubergines (eliminating any oil if it seems to you in excess; they should not fry, but stew to turn into a sauce).

Season with salt and add the basil leaves. When the cherry tomatoes have softened, add the aubergines and mix carefully.

Browse the tutorial for more tips on this side dish

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Eggplant a beccafico, who knows them? – Italian Cuisine

You may have heard of sardines a beccafico, but do you know that delicious eggplant rolls can also be made with the same filling?

Bring some Sicily at the table it is always an excellent idea. Aromatic, tasty and Mediterranean dishes that are hard to forget.

If you want to try a delicious appetizer, easy to prepare and – of course – rich in taste Eggplant Beccafico! Yes, yes, you read that right, the aubergines a beccafico, close relatives of the most famous Sicilian dish with Sardinian.

If you don't know what it is, think about inviting eggplant rolls (grilled or fried depending on your taste), stuffed with pecorino, breadcrumbs, pine nuts, raisin and aromas and then pass in the oven to mix all the ingredients well.

Eggplant a beccafico, the traditional recipe

Ingredients

To prepare this starter (or second course) typical Sicilian dish you will need: 500 g of round eggplants, breadcrumbs, pecorino, 40 g of pine nuts, 50 g of raisins, parsley, extra virgin olive oil, salt and bay leaf.

Method

To prepare the Eggplant Beccafico the first step is to wash the aubergines and cut them into slices about 1.5 cm thick. They go then grilling on a hot plate for about 3 minutes on each side. In the meantime, in another pan, it is necessary to toast the Pine nuts.

After doing it, in the same pan and with a drizzle of extra virgin olive oil, add the bread crumbs and is toasted for about thirty seconds, then add the Pine nuts and the mixture is blended for another thirty seconds. After which the fire goes out.

At this point, transfer the breadcrumbs to a bowl, add 1 tablespoon of parsley chopped, a pinch of salt, 2 tablespoons of pecorino cheese and raisins. Take the grilled aubergines and enrich them with the mixture, then roll them up a roulade and closing them with a toothpick.

Then arrange them in a pan with a drizzle of oil, dust them on the surface with the remaining breadcrumbs mixture, add a drizzle of oil, the bay leaves and cook everything in oven at 180 degrees for 15 minutes covering them with aluminum foil. Then remove the aluminum, activate the grill in the oven and cook the aubergines for another 5 minutes.