Organic Striped Aubergines 800g

Organic Striped Eggplants

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 striped aubergine

A variety of aubergine characterized by an elongated and rounded shape and by the presence of white streaks on its purplish surface.

1. Taste: Striped eggplant has a mild and slightly sweet taste, with a soft and juicy texture. Its flavor resembles that of the traditional aubergine, but the taste can vary slightly depending on the degree of ripeness of the fruit.

2. Culinary uses: the striped aubergine lends itself to many recipes, from simple pancakes to more elaborate preparations such as parmigiana. It is excellent grilled, stuffed, fried, boiled, or baked.

3. Health benefits: like other aubergines, the striata is also rich in beneficial properties for our body, including vitamins, mineral salts and antioxidants, useful for counteracting the action of free radicals. Furthermore, the aubergine has a low calorie content and can be a valid ally in a slimming diet.

DIFFERENCE BETWEEN BLACK EGGPLANT AND STRIPED EGGPLANT

The main difference between black aubergines and striped aubergines is the peel. Black aubergines have a smooth, deep black skin, while streaked aubergines have a dark purple, streaked skin.

Besides the peel, there are other differences between the two varieties:

• Flavor: Black aubergines have a stronger and slightly bitter flavor than striped aubergines, which are sweeter and more delicate.
• Pulp: The pulp of black aubergines is more compact and firm, while that of striped aubergines is more spongy.
• Seeds: Black eggplants contain more seeds than striped eggplants.
• use: Black aubergines are more suitable for frying or grilling, because their compact pulp absorbs less oil. Striped aubergines, on the other hand, are more suitable for being prepared in the oven or stewed, because their spongy pulp tends to fall apart if fried.

In general, black aubergines are more suitable for recipes that require prolonged cooking, while striped aubergines are more suitable for recipes that require short cooking.

Why eat striped aubergine?

• Striped aubergines are a great substitute for black aubergines in any recipe.
• Eggplants absorb oil easily, so it is important not to overdo the amount of oil when cooking.
• The striped aubergines are also delicious raw, cut into thin slices and seasoned with a drizzle of oil, lemon juice and salt.
• Eggplants are a good source of fiber, vitamins and minerals, including potassium, manganese and vitamin C

Recipe ideas for striped eggplant:

• 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.

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 Striped Eggplants

Fried breaded striped eggplant

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

Ingredients

• 1 striped 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 streaked aubergines 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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