The techniques, the basic recipe and the tasty alternatives to prepare the unique dish that we cannot do without this summer
Aubergines are the summer queens, very good and perfect for preparing many different dishes. IS if they never tire on the grill, it is when we prepare them filled that we discover the truest soul. But for today we have put aside the classic recipes and filled them with pasta. Yes, our beloved pasta. Which transforms the stuffed aubergine into a unique and rich dish, but also fun. Here the basic rules to avoid mistakes and some greedy summer proof.
The right aubergines
To prepare eggplants stuffed with pasta we can use various types of aubergines. The the purple ones are more suitable, slightly rounded in shape, which can be cut in two and whose base is perfect for holding pasta. The aubergine is also indicated lilac round, the Florence violet and the black oval round. If you do not want to have scraps, cut them instead for the length and you can use both halves obtained in this way.
The operation that will make this recipe perfect is the preparation of aubergines. To get a flawless result we will have to cut them in two engrave them with the tip of the knife forming sharp cuts in the pulp that possibly cross. Once these cuts are obtained, we will cook them in the oven at 200 ° C for about 20 minutes, taking care to cover the non-stick pan with a sheet of parchment paper.
But where do you put the pasta? To create the cavity that will house the pasta that enriches the aubergines, we will have to equip ourselves with a spoon with which we will help each other to remove half of the pulp. Obviously this aubergine can be cut or reduced to a cream to dress the pasta or blended with a little oil and spread on toasted bread.
The unmissable alternatives
Stringy filling: to obtain a "Sorrento" effect, add the mozzarella cubes to the pasta, which you have cut and left to dry a few minutes before. One passed in the oven and you're done.
Frittino: if you love fried aubergines, they will be the ideal element to complete the dish, along with grated salted ricotta. The Norma pasta inspiration will be irresistible.
Blank: pasta and eggplant purists also love it in white. Therefore the aubergines could be stuffed with a pasta simply seasoned with the pulp obtained from the aubergines and sautéed with oil, garlic, pine nuts and thyme.