The eggplant is a typically summery vegetable, it is very versatile as it can be a side dish, a first and even a second. It is a meaty vegetable with a characteristic and rather pungent taste. It should be consumed only cooked as raw is unpleasant and also toxic.
It has the property of absorbing food fats very well, allowing the preparation of rich and tasty dishes.
It has few calories and a low fat content, so it can also be used in diet regimen.
Let’s now move on to the recipes that are many and all tasty and delicious.
The thing to do before consuming the aubergines is to cut them into slices and put them for some time in coarse salt and possibly with a weight over as this takes away much of the bitter taste of the vegetable.
The best known nationally but not only is the aubergine parmesan, a complete and excellent second.
Eggplant parmesan
Necessary for eggplant parmesan
- 4 medium-sized fresh aubergines
- 400 grams of mozzarella
- lt 1.5 of tomato puree
- gr 130 grated cheese (parmigiano reggiano or parmesan padano)
- 1 shallot
- plenty of oil to fry
- coarse salt kg 1
- fresh basil
- salt and pepper just enough
- olive oil just enough
- a few tablespoons of flour.
Preparation of eggplant parmesan
After we have prepared our aubergines as already explained and after washing and drying them, they flour lightly and fry in plenty of seed oil until they turn golden. Remove from the oil and pass them on paper towels to remove the excess oil.
In the meantime we go to prepare the sauce by chopping the shallots very fine and making it brown in olive oil. Just golden add the tomato purée, salt and pepper, a few fresh basil leaves and cook for about ten minutes or until thickened.
Slice the mozzarella. Everything is ready now for our parmesan.
Take a baking dish and after pouring a drizzle of oil on the bottom put a couple of tablespoons of our tomato sauce. Place the aubergines on top until the surface of the baking dish is covered. Now a nice sprinkling of grated Parmesan cheese and a layer of mozzarella. We continue to add layers in this order until the end of the ingredients. In the last layer put on top of the aubergines only the tomato purée and a lot of grated cheese. Place in the oven already hot at 180 degrees for about 35/40 minutes. Serve as soon as it is removed from the oven.
Baked eggplant
Necessary for baked eggplants
- kilograms 1 of eggplant
- 200 grams of ripe tomatoes without skin and seeds
- 3 chopped basil leaves
- a spoonful of capers
- 2 garlic cloves, chopped
- salt, pepper and olive oil as required
Preparation of baked eggplants
Halve the aubergines, length, and cut on the skin, put some coarse salt and leave to rest for two to three hours.
After washing and drying, prepare the seasoning.
Place the chopped garlic, parsley, basil and chopped capers in the chopped tomatoes quite finely. Season with salt, pepper and olive oil and this mixture is put on top of the aubergines that have been put in the oven’s baking soil with a little olive oil.
Bake already warm at 170 degrees for about an hour.
These aubergines are good both hot and cold.
Bolognese aubergine with bolognese sauce
Necessary for aubergines bolognese with bolognese sauce
- 500 grams of eggplant
- 600 grams of bolognese sauce (see the recipe on the article typical recipes of Emilia Romagna)
- 300 grams of cheese type caciotta or otherwise racy
- 100 grams of sliced ham
- Grated Parmesan cheese, salt, olive oil, flour and oil to fry just enough
Preparation of aubergines bolognese with bolognese sauce
Prepare the aubergines the usual way, cut into slices and put in salt.
Once ready to dry the aubergine slices and after a slight smattering fry with seed oil. Dry the slices and start to arrange them in a baking dish, layered. Start with a layer of eggplant covered with bolognese sauce, the second layer with eggplant and ham and cheese. Continue until the end of the ingredients, leaving on the last layer on top of the aubergines, the bolognese sauce, a few curls of butter and a generous sprinkling of grated parmesan cheese.
Bake already hot at 180 degrees for about 30/35 minutes.
Simple Bolognese eggplant
Required for simple bolognese aubergines
- 5 eggplants
- 100 grams of diced raw ham
- 50 grams of diced mortadella
- 1 onion
- 400 grams of chopped tomatoes
- 50 grams of butter
- flour, olive oil, salt and pepper just enough
Preparation of simple bolognese aubergines
Prepare the aubergines the usual way, cut into slices and put in salt.
Once ready to dry the aubergine slices and after a slight smattering fry with seed oil. Remove excess oil with paper towels.
Prepare the dressing. In a saucepan fry in the butter and in 4 tablespoons of olive oil the finely chopped onion. Just golden add the ham and mortadella and cook for a couple of minutes. Now add the peeled tomatoes into small pieces and cook for about ten minutes. When the sauce is a little withdrawn add the sliced aubergines and cook for a few more minutes.
Serve if you like with grated Parmesan cheese on top.
Aubergines stuffed with Ligurian
Necessary for aubergines stuffed with Ligurian
- 4 eggplants
- 100 grams of Parmesan cheese
- 2 eggs
- 1 garlic clove
- 120 grams of fresh mushrooms
- 30 grams of bread crumbs
- oregano, breadcrumbs, salt, pepper and olive oil just enough
Preparation of stuffed aubergines to Liguria
First clean, wash and cut the mushrooms into pieces. The aubergines should be boiled in plenty of salted water. Once cooked al dente, cut each aubergine into two parts in the sense of length.
Remove part of the central pulp with a spoon,
This pulp, blend with a mixer along with the garlic and the pieces of fungus, then add the bread crumb, the grated Parmesan, two tablespoons of breadcrumbs, two tablespoons of olive oil and eggs. Season with salt and pepper and fill the aubergines with this mixture. Place the aubergines in a baking pan with a little olive oil and dust the surface with breadcrumbs and oregano.
Bake already hot at 180 degrees for about 40/45 minutes.
Sardinian eggplant
Necessary for Sardinian eggplants
- 4 eggplants
- 2 cloves garlic
- 3 tbsp chopped parsley
- 500 grams of ripe tomatoes, skinless and seeded and cut into small pieces
- olive oil, salt and pepper just enough
Preparation of aubergines to the Sardinian
Prepare the aubergines in the usual way, that is, cut into slices and put in salt for a few hours.
Once ready, washed and dried, prepare the seasoning.
In a bowl put the tomatoes cut into small pieces with the chopped parsley, the two cloves of garlic chopped, 3 tablespoons of olive oil, salt and pepper. Mix well and leave for about twenty minutes to macerate.
After this time take a baking tin and after putting two tablespoons of olive oil in the bottom start to put the aubergines in a layer, over put the mixture with the tomatoes and again the aubergines, continue so until the end of the ingredients.
Bake already warm at 180 degrees for 50 minutes.
They are good both hot and cold.
Eggplant meatballs
Necessary for eggplant meatballs
- 600 grams of eggplant
- 100 grams of grated Parmesan cheese
- 2 eggs
- 100 grams of breadcrumbs
- 1 garlic clove, finely chopped
- parsley, salt and seed oil to fry just enough
Preparation of eggplant meatballs
First bake the aubergines in the oven on the baking pan with some parchment paper at 200 degrees for about an hour
Once cooked and cooled, remove the peel and with a mixer finely chop and add the parsley, eggs, parmesan, garlic and breadcrumbs.
Form a rather firm mixture and from this of the balls about 4 centimeters in diameter.
Flour the meatballs and cook in plenty of seed oil.
Alternatively, bake the meatballs in the oven after passing them in the breadcrumbs with oven already hot at 180 degrees for about 20 minutes.
