Italian Kitchen Secrets: eggplants

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9/09/2014

Stuffed eggplants "greek style".

It's not a greek recipe, it's just what I had in the fridge last week :)

I used to live, when I was a student, with greek and english people and even now, after more than ten years, in my home there always are feta and tea :D

This recipe is a perfect vegetarian second course or single course, it's easy to make and quick to bake.

2 servings:

2 medium eggplants

1 cup feta cheese

1/2 cup breadcrumbs

1/2 cup peeled almonds

1 garlic clove

extra-virgin olive oil

oreganon

salt & pepper

Wash eggplants, cut them on the long side and dig the pulp untill you empty the halves.

Dice the pulp and sautee it in oil with the garlic clove.

When the pulp is cooked and golden put it in a mixer with feta, oreganon, breadcrumbs and almond.

Ground the mixture but not too finely, just a bit to mix everything well.

Fill the eggplants halves with the mixture then pour some extra-virgin olive oil.

Bake at 360°F for about 20 minutes.

Serve warm.

7/09/2014

Mozzarella cheese and eggplants' patties.

We are in season for eggplants, we love them and we often eat them.

These patties are easy, healthy and loved by children too: they can be served with tomato sauce but I prefer to eat them plain.

3 servings:

1 big round eggplant

1 cup breadcrumbs plus some to roll the patties in

3/4 cup grated mozzarella cheese

1 egg

2 tablespoons grated Parmesan

1 garlic clove

5-6 basil leaves

salt and pepper to taste

olive oil

Dice the eggplant and stirfry in a pan with olive oil and the garlic clove untill tender.

Add salt and pepper to taste, when it's cold put it in a blender with diced mozzarella, parmesan, basil leaves, breadcrumbs and egg.

Blend untill well combined, if the mix is too soft you can add some breadcrumbs.

Make small patties the size of a ping pong ball, roll them in the breadcrumbs and cook untill golden in olive oil.

I love them hot so the mozzarella form strings :D

6/07/2012

Eggplants' minipizzas.

Ok we're still shaking, many families lost their homes and maybe even worst their workplaces (it's a place full of factories, stock-breedings and dairies) but we're strong and ready to rebuild everything bigger and better.
I'm trying to do my part with some clothes and other things donation and today I'm back here with a recipe, sign that lie goes on anyway.
It's easy and light, very yummy and I have to thank my friend Miky for it!

Serving 2:

1 big eggplant

tomato sauce

mozzarella cheese

basil or oregano

salt and pepper to taste

anything you like to top your pizzas with

Cut your eggplants into about 0,30 inches round slices, sprinkle with a little salt, let them rest untill some water appears on the slices, dry them with kitchen paper and put on a slightly greased baking tin then cover with a spoon of tomato sauce, some mozzarella, salt and pepper and theherbs you like.
Bake for about 15 minutes at 390 F°, when they're almost ready add other toppings if you like.

Italian Kitchen Secrets