photos by ninanord
know where they come from the eggplant? I am from India, even if you know that has been known since prehistoric times in Central Asia and China in particular. Only we Europeans have not discovered this berry before 1500 years ago, when the Arabs spread throughout the Middle Ages.
seems that the first Europeans to appreciate the Spaniards were in the south, while we Italians have begun to cook it only from the fifteenth onwards.
As you know, you can not eat raw eggplant, which is due to be toxic solanine. That is why today we offer this simple recipe for cooking, of course "Sicilian style" :-)
Serves 6 3 large eggplants
120 g of bread crumbs (toasted in a pan)
100 g
100 g of ham with cheese fresh grated parmesan 50 g
1 onion 3 tablespoons olive oil 2 sprigs of basil
raisins and pine nuts
1 cup tomato sauce (cooked)
salt pepper
Preparation
Wash eggplant, and the petiole Privatel asiugatele, divide them into two pieces along its length with a knife and cut the flesh into pieces shaped grate, fry in hot oil turning them from all sides for 5 minutes, then retire from the pan and let cool.
Meanwhile, thinly sliced \u200b\u200bonion and sauté with oil in a skillet over moderate heat, combined in a frying pan the onion, breadcrumbs, raisins and the bag of pine nuts, the ham into thin slices, cut the cheese into cubes, tomato sauce, chopped basil and parmesan. Dig gently
a piece of flesh from the eggplant without breaking them because they serve as containers, chopped the pulp, add it to the other ingredients in the bowl, add salt and pepper and stir until all the mixture is well blended.
With this mixture fill the trays, oval eggplants, aligning them in a pan immburrata, Neel insert it into an oven heated to 180 degrees for 15 minutes and serve hot.
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