Find out how to take advantage of the versatility of this ingredient in the kitchen
Eggplant is an incredibly versatile ingredient in the kitchen, capable of adapting to a wide variety of dishes and cooking styles. Its unique texture and delicate flavor allow it to be used in simple or more elaborate preparations. Next, check out 3 special recipes to make your meals tastier!
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Eggplant parmigiana
ingredients
- 2 eggplants
- 400 g of sliced mozzarella
- 300ml of Tomato sauce
- 1 beaten egg
- Breadcrumbs and wheat flour for breading
- Fry oil
- salt to taste
Method of preparation
In a container, cut the aubergines into slices lengthwise and season with salt. In a skillet, heat the oil over medium heat. Dip the aubergine slices in the flour, egg and then in the breadcrumbs. Fry all the aubergine slices in the oil, drain them on absorbent paper and set them aside. Forge a serving dish with the tomato sauce and arrange the aubergine slices. Cover with the cheese and melt in the preheated medium oven. Remove from the oven, wait for them to cool and serve.
aubergine bruschetta
ingredients
- 1 eggplant
- 100g of mozzarella cheese sliced
- 1 diced tomato
- 2 crushed garlic cloves
- Salt, olive oil, coriander, ground black pepper and oregano to taste
Method of preparation
In a container, cut the aubergines into thick slices and season them with salt and black pepper. Place the slices in a mold and put them in a preheated oven at 200ºC for 20 minutes. Place the tomato in a container and add the garlic, coriander and oregano. Add a drizzle of olive oil, mix well and set aside. Remove the aubergines from the oven and place the chopped tomatoes on top. Cover with the slices of mozzarella and sprinkle with oregano. Take it back to the oven until the cheese melts. Remove from the oven, wait for them to cool and serve.
Stuffed eggplant
ingredients
- 1 eggplant
- 1 chopped onion
- 2 minced garlic cloves
- 2 diced seedless tomatoes
- 2 tablespoons of olive oil
- Salt, ground black pepper and basil leaves to taste
- 100 g of grated mozzarella
Method of preparation
wash the eggplant under running water and cut in half lengthwise. Remove the pulp, chop and set aside (keep the two halves). Place the olive oil in a skillet and bring over medium heat until hot. Add the garlic and onion and saute for 3 minutes. Add the eggplant pulp and mix.
Let the ingredients cook for 5 minutes and add the tomato and basil. Cook for another 3 minutes. Season with salt and black pepper and stuff the two sides of the aubergines. Cover the aubergines with the cheese, place them in a mold and cook in a preheated oven at 180ºC for about 10 minutes. Remove from the oven and serve immediately.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
