Aubergines, here's how to indulge yourself in the kitchen
Tasty, versatile and rich in properties: it is impossible to do without them, especially in summer. Here are some simple and effective ideas for cooking eggplant. Appetizers, sauces, pasta dishes, timbales... Eggplants can be found everywhere, on every dish and on every menu, even more so when the right season arrives to buy them fresh. On the other hand, their versatility makes them suitable for strengthening sauces for seasoning pasta – think, for example, of the renowned pasta alla norma; or for making unique dishes, such as eggplant parmigiana; finally, they are also the perfect side dish to be preserved in oil, so that we can take it with us until winter. But, unlike their summer companions zucchini and peppers, eggplants cannot be eaten raw, and this characteristic is the origin of their very name (literally, "insane apple"). So there is no escaping the stove but, especially when it's hot, the ideal is to find solutions to stay there as little as possible. So here are some simple, quick but effective ideas for cooking eggplant, starting with the fundamental step.
Cooking eggplants: purging them is the secretThe starting point for cooking eggplant? Purge them. It is an important step, especially if you want to save time in the cooking phase but, to be honest, not essential. In short, when you're really in a hurry, you can also skip it. Otherwise, follow these steps: wash the vegetables well; cut it into chunks of the shape you prefer, depending on the recipe you are going to make; place the chunks in a metal colander (if made of another material, it could stain or absorb a small part of the bitter liquids from the eggplant purging); Sprinkle with coarse salt. Wait an hour or two, so they can purge the water, then rinse them under running water to remove the salt and proceed with cooking. It's as simple as that.
Eggplant in a pan: there is something for everyoneWhat's the easiest thing to do when you're short on time? Dip the diced eggplant in a pan, directly into a sauté of olive oil and a clove of garlic. After about fifteen minutes, they may already be served as they are, but there are some small tricks you can take to make your side dish even tastier: For an all-Mediterranean flavor, add parsley, basil and a little mozzarella; if you don't mind strong flavors, opt for capers, anchovies and a sprinkling of breadcrumbs; For a fresher taste, choose cherry tomatoes, to be sautéed in a pan over high heat before adding the eggplant. And, if we talk about eggplant in a pan, it is impossible not to mention the mushroom eggplant, a regional variant of Campania origin. The procedure in this case requires frying the eggplants before sautéing them in a pan with the cherry tomatoes: a solution that is not exactly light, but that will certainly make you happy.
Boiled eggplant: low in calories, very tastyOn the contrary, cooking boiled eggplant is perfect for those looking for a flavorful dish, but don't plan on paying for it with too many calories. You can prepare them in a salad, for a fresh and typically summer side dish: after draining the eggplants (which in this case, before being cut into chunks, must also be peeled), let them cool in a colander, because they will continue to lose water. In the meantime, prepare an emulsion of white wine vinegar, salt, and a drizzle of extra virgin olive oil: add the emulsion to the aubergine together with chopped parsley, and you're done. Alternatively, boiled eggplants are the perfect starting point for preparing multiple dishes, such as eggplant meatballs, meatloaf, a delicious flan or, why not, a simple eggplant cream that will surely make you look good at the next aperitif at home. And if you are looking for more ideas on how to prepare eggplant in a light way.
Baked eggplant: boats or pizzaiolaBeautiful to look at, good to eat and very simple to prepare: these are the eggplant a barchetta, a typical dish of Neapolitan cuisine, not fried but hearty and completely vegetarian. Here's how to prepare them: cut the aubergine in half and scoop out the inside to obtain the pulp; In a bowl, add the pulp to the pitted black olives, fresh cherry tomatoes, provola cheese, capers and breadcrumbs; season with oil, salt, pepper, oregano and a few basil leaves; fill the aubergines with the mixture; Bake at 180° C for about half an hour. If, on the other hand, you have eggplants in the round variety, you can use the slices as a base to prepare small pizzas: they are the eggplant alla pizzaiola, to be seasoned with sauce (or fresh cherry tomatoes cut in half), mozzarella and basil. Cooking eggplant couldn't be easier. There are recipes for all tastes, and they will undoubtedly satisfy all palates.
Tasty, versatile and rich in properties: it is impossible to do without them, especially in summer. Here are some simple and effective ideas for cooking eggplant. Appetizers, sauces, pasta dishes, timbales... Eggplants can be found everywhere, on every dish and on every menu, even more so when the right season arrives to buy them fresh. On the other hand, their versatility makes them suitable for strengthening sauces for seasoning pasta – think, for example, of the renowned pasta alla norma; or for making unique dishes, such as eggplant parmigiana; finally, they are also the perfect side dish to be preserved in oil, so that we can take it with us until winter. But, unlike their summer companions zucchini and peppers, eggplants cannot be eaten raw, and this characteristic is the origin of their very name (literally, "insane apple"). So there is no escaping the stove but, especially when it's hot, the ideal is to find solutions to stay there as little as possible. So here are some simple, quick but effective ideas for cooking eggplant, starting with the fundamental step.
Cooking eggplants: purging them is the secret
The starting point for cooking eggplant? Purge them. It is an important step, especially if you want to save time in the cooking phase but, to be honest, not essential. In short, when you're really in a hurry, you can also skip it. Otherwise, follow these steps: wash the vegetables well; cut it into chunks of the shape you prefer, depending on the recipe you are going to make; place the chunks in a metal colander (if made of another material, it could stain or absorb a small part of the bitter liquids from the eggplant purging); Sprinkle with coarse salt. Wait an hour or two, so they can purge the water, then rinse them under running water to remove the salt and proceed with cooking. It's as simple as that.
Eggplant in a pan: there is something for everyone
What's the easiest thing to do when you're short on time? Dip the diced eggplant in a pan, directly into a sauté of olive oil and a clove of garlic. After about fifteen minutes, they may already be served as they are, but there are some small tricks you can take to make your side dish even tastier: For an all-Mediterranean flavor, add parsley, basil and a little mozzarella; if you don't mind strong flavors, opt for capers, anchovies and a sprinkling of breadcrumbs; For a fresher taste, choose cherry tomatoes, to be sautéed in a pan over high heat before adding the eggplant. And, if we talk about eggplant in a pan, it is impossible not to mention the mushroom eggplant, a regional variant of Campania origin. The procedure in this case requires frying the eggplants before sautéing them in a pan with the cherry tomatoes: a solution that is not exactly light, but that will certainly make you happy.
Boiled eggplant: low in calories, very tasty
On the contrary, cooking boiled eggplant is perfect for those looking for a flavorful dish, but don't plan on paying for it with too many calories. You can prepare them in a salad, for a fresh and typically summer side dish: after draining the eggplants (which in this case, before being cut into chunks, must also be peeled), let them cool in a colander, because they will continue to lose water. In the meantime, prepare an emulsion of white wine vinegar, salt, and a drizzle of extra virgin olive oil: add the emulsion to the aubergine together with chopped parsley, and you're done. Alternatively, boiled eggplants are the perfect starting point for preparing multiple dishes, such as eggplant meatballs, meatloaf, a delicious flan or, why not, a simple eggplant cream that will surely make you look good at the next aperitif at home. And if you are looking for more ideas on how to prepare eggplant in a light way.
Baked eggplant: boats or pizzaiola
Beautiful to look at, good to eat and very simple to prepare: these are the eggplant a barchetta, a typical dish of Neapolitan cuisine, not fried but hearty and completely vegetarian. Here's how to prepare them: cut the aubergine in half and scoop out the inside to obtain the pulp; In a bowl, add the pulp to the pitted black olives, fresh cherry tomatoes, provola cheese, capers and breadcrumbs; season with oil, salt, pepper, oregano and a few basil leaves; fill the aubergines with the mixture; Bake at 180° C for about half an hour. If, on the other hand, you have eggplants in the round variety, you can use the slices as a base to prepare small pizzas: they are the eggplant alla pizzaiola, to be seasoned with sauce (or fresh cherry tomatoes cut in half), mozzarella and basil. Cooking eggplant couldn't be easier. There are recipes for all tastes, and they will undoubtedly satisfy all palates.
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