Organic Violet Aubergine 800g

Organic Violet Aubergine

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.

Curiosity, Origin and Diffusion

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 of Violet eggplant

The benefits of eggplant are manifold.

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.

Violet eggplant in the kitchen

Round 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.

Uses Recommended for Violet eggplant

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 Violet Aubergine

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

• 2 round eggplants
• 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 Recipe

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.

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