Organic White Eggplant 800g

White Eggplant

La aubergine it is the queen vegetable of Mediterranean cuisine.

Perfect for any type of preparation, fried, baked or grilled, it gives dishes an extra touch of freshness.

Here we have selected for you recipes with eggplant more delicious for your summer dishes.

The white eggplant

White eggplants are a variety of eggplant with smooth, white skin and tender, creamy flesh.

1. Appearance: White eggplants are similar to common eggplants but differ in the color of the skin, which is white or cream, and the absence of streaks.

2. Taste: The pulp of white aubergines is sweet, delicate and not very fibrous, which makes them perfect for preparing dishes such as parmigiana or moussaka.

3. Use: White aubergines lend themselves very well to being cooked in the oven, fried or grilled. They are also excellent for preparing sauces, soups and starters with a delicate flavour.

Curiosity, Origin and Diffusion

The White Eggplant, takes its origins in India, although for some in China, and that it was the Arabs who discovered it and spread it in the Middle East in the seventh century, but only from the fifteenth century it reached the whole of the West.

Properties and Benefits

The benefits of white aubergine are many.

Defined "fruit of health", considered a mix of flavor and delicacy, it boasts remarkable therapeutic and beneficial properties for the health of the organism:

-Improves liver function, decreases the level of cholesterol and uric acids in the blood.

-High Vitamin Content. Indicated to combat tiredness and fatigue typical of summer and caused by excessive sweating.

-High Water Content. Considered a purifying food, able to help in cases of urinary retention.

-Few Calories. A feature makes all the aubergines and in particular the striped ones, indicated in cases of low-calorie diets and to maintain a perfect physical shape.

-Rich in Fiber. Ally of the intestine and of all those who suffer from constipation.

The White Eggplant in the Kitchen

The aubergine is particularly suitable for cooking in the oven as it has the characteristic of retaining little oil thanks to its soft pulp, making this type of cooking ideal for enjoying the striped aubergine in a light and tasty way.

It is naturally sweet, which gives it "creative and original" uses, it can also be used to prepare jams and ice creams.

Recommended Uses

Eggplant is the main ingredient of Parmigiana!

Also an excellent ingredient for the preparation of appetizers such as caponata.

This aubergine is widely used for the realization of side dishes as well as as an ingredient for the preparation of excellent sauces.

Grilled, stewed in a pot, boiled, fried, sautéed, baked or steamed, there will be menus to experiment and create excellent dishes with a sublime flavor.

Drain the eggplant

To prevent the aubergine from turning black, once cut, you can sprinkle it with lemon juice; if you want to eliminate the bitter taste, cut the aubergine into slices and purge it.

To purge the aubergine (i.e. eliminate excess vegetation water), place the slices in a colander and sprinkle them with coarse salt, cover with a plate and place a weight on top.

Leave in this position for about 2 hours.

After the necessary time, you will notice that the aubergine has lost a large part of its water, at this point, rinse the slices one at a time under running water and dab them with a cloth.

Recipes with Eggplant

Eggplant barchetta with pizzaiola

Ingredients

• Eggplant 2
• 2 125g mozzarella.
• 12 cherry tomatoes + some cherry tomatoes for garnish
• 8 teaspoons of extra virgin olive oil
• 4 teaspoons of breadcrumbs
• 4 teaspoons of grated Parmesan cheese
• 1 sprig of fresh basil for garnish
• 4 tablespoons of tomato sauce
• black pepper to taste
• oregano to taste
• Salt to taste

Preparation

The aubergine boats is the dish that best suits their tasting, due to the firm and very white pulp that is well suited to this type of preparation.

First wash the aubergines, remove the stalk and divide them in half lengthwise. On each half make cross cuts ("x") on the pulp in order to obtain a reticular pattern on the white pulp, sprinkle the freshly cut white pulp with a little extra virgin olive oil, add a little freshly ground pepper and a pinch of salt to flavor.

Bake in the oven at 180 ° for about 30 minutes, in the meantime wash the tomatoes and divide them into four parts, drain the mozzarella well and cut it into cubes.After 30 minutes, take the aubergines out of the oven and sprinkle each half with a spoonful of tomato sauce of tomato.

Arrange the previously cut cherry tomatoes on top of the tomato puree, sprinkle with a pinch of oregano and cover with the mozzarella cubes.

Sprinkle each half with a teaspoon of breadcrumbs, a teaspoon of grated Parmesan cheese and a teaspoon of oil. Bake again for another 10 minutes at 180 °, until the mozzarella has melted forming a crispy crust.

After cooking, serve hot by arranging the pizzaiola striped eggplant boats on the plate, garnish with cherry tomatoes and a sprig of fresh basil.

Fried breaded white eggplants

Sicilian-style fried breaded aubergines, also known as "eggplant cutlets" are served as an appetizer or to fill sandwiches.

Ingredients

• 1 white eggplant
• 2 eggs
• 00 flour to taste
• breadcrumbs to taste
• fresh garlic (optional)
• Salt to taste
• fresh parsley to taste
• for frying it is recommended to use olive oil

Preparation

Cut the white aubergine in half lengthwise and make slices about 1 cm thick. If the streaked aubergines are smaller they can be cut into discs, remembering however that they take up more space in the pan.

Once cut, pass them in flour on both sides. In a deep dish, beat two eggs and pass the floured striped aubergine slices.

Prepare some breadcrumbs with salt, freshly chopped parsley, grated Parmesan and if you want to add some chopped fresh garlic, mix the flavored breadcrumbs and pass the strips of streaked aubergine, breading them well on both sides.

In a high-sided pan (a wok is fine too) pour the olive oil (highly recommended for this recipe), fry the breaded striped aubergines remembering that the striped aubergines must float in the oil in order to obtain a crispy cooking and dry.

Turn halfway through cooking and cook the other side until they are both golden. Arrange the aubergines drained from the cooking oil on absorbent paper.

Sprinkle with a pinch of salt.

Serve preferably lukewarm, but also cold they are really delicious.

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