food

Uma Extravagância de Berinjela

Frequentemente subestimada e esquecida, Frankie nos mostra como comprar e cozinhar a berinjela, que é um ingrediente delicioso, econômico e versátil. Domine essas técnicas culinárias e os dias da berinjela amarga e pastosa terão acabado.

food

Uma Extravagância de Berinjela

Frequentemente subestimada e esquecida, Frankie nos mostra como comprar e cozinhar a berinjela, que é um ingrediente delicioso, econômico e versátil. Domine essas técnicas culinárias e os dias da berinjela amarga e pastosa terão acabado.

Supplies

Norma Eggplant Pasta

  • 2 globe eggplants
  • 1 pound campanelle pasta

Sauce

  • 3 cloves garlic, sliced
  • 1/4 cup olive oil
  • 1 (6-ounce) can tomato paste
  • 1 1/2 cups pasta water
  • Salt and pepper
  • 4 tablespoons grated Parmesan cheese
  • 3 tablespoons torn basil leaves

Passo a passo

Norma Eggplant Pasta

  1. Preheat the broiler.
  2. Cut eggplant in half and place face down on baking sheet.
  3. Broil for 20 minutes until charred. Allow to cool slightly and scoop out the flesh. Set aside.
  4. Bring a large pot of salted water to a boil.
  5. Add pasta and cook for 2 to 3 minutes less than the box instructs.

Sauce

  1. Heat the olive oil in a large saute pan with high sides.
  2. Add the garlic and cook until fragrant, 1 to 2 minutes.
  3. Stir in tomato paste and cook an additional minute.
  4. Using a ladle, add about 1 1/2 cups of pasta water to the pan, stir and bring to a simmer. Allow mixture to simmer for a few minutes while the pasta finishes cooking.
  5. Stir the eggplant into tomato paste mixture, add more pasta water if needed and stir until well combined.
  6. Simmer for 3 to 4 minutes.
  7. Add pasta directly from the pot and coat with sauce. Add the cheese and fold in the basil.

Supplies

  • 1 graffiti eggplant
  • 3 tablespoons salt
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1 (14.5-ounce) can whole tomatoes, crushed
  • 3 tablespoons basil leaves, torn
  • 1 cup flour
  • 2 eggs, beaten
  • 1 cup seasoned breadcrumbs
  • 1 cup vegetable oil
  • 1 baguette
  • 1/2 cup grated Parmesan cheese, divided
  • 1 1/2 cups shredded mozzarella

Passo a passo

  1. Slice the eggplant lengthwise into 4 slices. Sprinkle with salt.
  2. Place a plate on top of the eggplant and put something heavy on top of like a can of beans. Let sit for 30 minutes.
  3. Wipe salt and excess water off the eggplant slices.
  4. In a small sauce-pot, add olive oil and garlic and let cook for 1 minute.
  5. Crush the tomatoes with your hand as you add them to the pot. Stir in the basil and simmer while you prepare the rest of the ingredients.
  6. Set up a dredging station: Place the flour in one shallow bowl, the eggs in another, and add the breadcrumbs to a third.
  7. Dip each eggplant in flour, then egg and then the breadcrumbs.
  8. Heat the vegetable oil in a large cast-iron skillet.
  9. Add the breaded eggplant and fry for 2 to 3 minutes per side, until you have a nice rich golden crust. Remove to a paper towel-lined plate when done.
  10. Preheat the broiler.
  11. Cut the baguette into 4 slices horizontally, and cut each in half lengthwise.
  12. Spread some marinara on the bottom half of each piece.
  13. Place breaded eggplant on top, add some grated Parmesan cheese, more sauce, then shredded mozzarella cheese and then more grated Parmesan.
  14. Place the sandwiches open face in the broiler to melt the cheese.
  15. Garnish with basil leaves, top with second piece of bread and serve.