Organic Black Aubergines 800g

Organic Black Eggplants

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.

Striped aubergine recipe ideas:

• Eggplant parmigiana: A classic dish of Italian cuisine based on fried aubergines, tomatoes, mozzarella and basil.
• Stuffed eggplant: The aubergines emptied and filled with a mixture of minced meat, ricotta, vegetables and aromatic herbs.
• Eggplant salad: A fresh and tasty side dish prepared with grilled or roasted aubergines, tomatoes, cucumbers, feta and olives.
• Eggplant puree: A versatile cream to spread on bread, croutons or to use as a base for sauces or condiments.
• Eggplant burger: A tasty, protein-rich vegetarian alternative.

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.

Other recipe ideas for Black Aubergines

Eggplant scallops:

Un a light and quick to prepare second course, aubergine scallops are a vegetarian alternative to meat scallops. The aubergines are cut into thin slices and then floured and fried, and then served with a condiment of your choice, such as tomato, sage or cheese.

Eggplant gnocchi:

UA delicious and original idea for a first course, aubergine gnocchi are a vegetarian alternative to potato gnocchi. The aubergines are cooked and then mashed and mixed with flour, eggs and cheese, and then formed into dumplings and cooked in boiling water.

Pasta alla Norma:

Un a typical Sicilian first course, pasta alla Norma is a perfect combination of flavours. The aubergines are fried and then seasoned with tomato, ricotta salata and basil, and then served with pasta.

Eggplant rolls:

Un classic Sicilian appetizer, easy to prepare and always appreciated. The aubergines are grilled or fried and then stuffed with a filling of ricotta, salami, cheese and basil.

Follow us on Instagram for lots of news @alpassofood

We answer all your questions about WHATSAPP