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winari2 · 6 months

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AUBERGINES ALLA PARMIGIANA | Recette facile, rapide et économique

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matsiro-be · 7 months

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Une recette à base d'aubergines ?

Des aubergines alla Parmigiana à ma façon, quand l'Italie m'appelle

La recette ci-dessous !

Les ingrédients:

3 aubergines tranchées dans le sens de la longueur puis dégorgées avec un peu de sel

1 oignon ciselé

1 poivron rouge taillé en brunoise (petis dés)

4 gousses d'ail écrasées

1 boite de tomates pelées ou 5 tomates fraîches

Quelques feuilles de basilic

1 càs de vinaigre

1 boule de mozzarella en tranches

100g de parmesan râpé

Massala pimenté de l'île Maurice (épices de votre choix: cumin, curry, coriandre...)

Huile d'olive

Sel

Poivre

Sucre

La recette

Préchauffer le four à 200°C,

Sur la plaque du four recouvert de silpat ou de papier cuisson, poser les lamelles d'aubergines et les badigeonner d'huile aromatisée au massala pimenté,

Enfourner environ 20' en retournant à mi-cuisson,

Pendant ce temps, Préparer une sauce tomate en faisant revenir l'oignon. Lorsqu'il devient transparent rajouter un poivron rouge et l'ail. Y ajouter des tomates fraîches et/ou une conserve de tomates pelées, du sel, du poivre et du sucre. Laisser réduire. Ajuster l'assaisonnement, ajouter éventuellement du vinaigre puis ajouter le basilic haché.

Dans un plat à gratin, mettre un peu de sauce tomate, puis les lamelles d'aubergines, de la sauce tomate, du parmesan râpé, à nouveau des lamelles d'aubergines, puis des tranches de mozzarella, de la sauce tomate, du parmesan râpé, etc jusqu'à épuisement des ingrédients en terminant par la sauce tomate et le parmesan.

Enfourner environ 20' à 180°C jusqu'à coloration.

A déguster seul, avec une salade ou avec un onglet juste saisi pour les plus gourmands.

Producteurs :

Chez Estela pour les aubergines, poivron et oignon

Produits de l'Aveyron pour l'onglet de boeuf

#Recette #recettes #aubergines #parmigiana #sauce tomate #mozzarella #parmesan #gratin #Onglet de boeuf

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anneisbusy · 10 months

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giorginodj69 · 1 year

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Posted @withrepost • @stopfood.p.o.r.n Parmigiana di melanzane light fatta con melanzane cotte al forno, olio EVO, sugo di pomodoro, basilico e tanta mozzarella e poi infornata... Nulla da invidiare alla parmigiana tradizionale😋🍆🍅 Voi quale preferite? Grazie a 📷 @angolocottura . . Light aubergine (eggplant) parmigiana made with baked aubergines, EVO oil, tomato sauce, basil and lots of mozzarella and then baked ... Nothing to envy to typical parmigiana🤩🔝🍽 Which do you prefer? . . . #stopfoodporn #light #parmigiana #melanzane #dinner #bio #organic #aubergines #foodstagram #eggplant #cooking #italianfood #fattoincasa #homemade #food52 #italyfoodporn #napolifoodporn #giallozafferano #cucinandomelagodo #fattoincasadabenedetta #mistermario #allrecipes #foodnetwork #receta #berenjena https://www.instagram.com/p/Cl94SuUjZ3V/?igshid=NGJjMDIxMWI=

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plumeetprose · 2 years

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"Melanzane alla Parmigiana" ou les Aubergines à la Parmigiana

“Le langage des signes est utile pour les sourds mais vital pour les italiens.”Paul Carvel Originaire du nord de l’Italie, “Melanzane alla Parmigiana” ou les Aubergines à la Parmigiana est un grand classique de la cuisine italienne et une excellente façon de servir les aubergines. Superposées à la manière des lasagnes et généreusement agrémentées de sauce tomate et de parmesan ce délice met…

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#Aubergines #CMUM #Cuisine du monde #Cuisine italienne #Cuisine Traditionnelle #DEFI #Italie #Jamie Oliver #légumes #Partage entre blogueurs #SALEE #Tomates #VEGGIE

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askwhatsforlunch · 3 years

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Melanzane alla Parmigiana (Vegetarian)

I never went to Parma, but the first time I had Melanzane alla Parmigiana was in Italy, when we had a family holiday between Roma and Napoli. Ever since I’d bought beautiful aubergines at the market the other day, I promised Jules I would make the cheesy gratin. I kept postponing it, for I was too tired after work to give it the care and love it deserved. And it was just as well, because, when I baked it in the weekend, serene and happy, singing Via con me with Paolo Conte (who, incidentally, studied law at the University of Parma!), it was flavourful and indulgent, and absolutely delicious!

Ingredients (serves 2 to 3):

3 tablespoons extra virgin olive oil

2 sprigs fresh thyme

1 small fluffy sprig fresh rosemary

half a doen leaves fres basil

1/2 red onion

1 large garlic clove, minced

5 Whole Peeled Tomatoes, with about 1/3 cup of their juice

1/2 cup good red wine (like Montepulciano d’Abruzzo)

1 tablespoon caster sugar

2 large aubergines, rinsed

1/4 cup extra virgin olive oil

1 teaspoon dried basil

250 grams/8.8 ounces Macsarmone cheese

Parmesan cheese

1/4 teaspoon salt

1/2 teaspoon freshly cracked black pepper

100 grams/3.5 ounces fresh Mozzarella

2 tablespoons Italian Seasoning Breadcrumbs

In a medium saucepan over medium-low heat, heat olive oil. Finely chop thyme, rosemary and basil leaves, and add fresh herbs to the oil. Allow to infuse, 1 minute. Peel and thinly slice red onion, and add to the saucepan. Cook, until softened, about 3 minutes. Then, stir in garlic, and cook, 1 minute more. Increase heat to medium-high, and add Whole Peeled Tomatoes, crushing them with the wooden spoon. Finally, stir in Montepulciano d’Abruzzo, and bring to the boil. Once boiling, reduce heat to medium, and simmer, 15 minutes, giving a stir every now and then. Before turning of the heat, stir in sugar until dissolved. Remove from the heat; set aside.

Heat a large grill pan over medium-high heat. Cut aubergines into slices, lengthwise. In a small bowl, combine olive oil and dried basil. Working in batches, brush aubergine slices with basil oil on both sides, and place them on the grill pan. Cook, about 2 to 3 minutes on each side, until grilled and softened, and transfer to a plate. Set aside.

Spoon Mascarpone into a medium bowl, and whisk energetically to soften. Grate in about 1/3 cup Parmesan and season with salt and black pepper. Give a good stir to combine.

Preheat oven to 210°C/410°F.

Grate about one cup Parmesan.

Lightly oil a baking dish with olive oil. Spoon about 4 tablespoons of the tomato sauce at the bottom of the dish. Arrange a layer of grilled aubergine slices. Then, scatter dollops of Mascarpone and Parmesan cream liberally on top. Sprinkle generously with 1/3 cup grated Parmesan. Top with a layer of tomato sauce. Repeat with another layer of aubergines, remaining Mascarpone and Parmesan cream, 1/3 cup Parmesan and the rest of the tomato sauce. Top with remaining grilled aubergine slices. Tear off chunks of Mozzarella and scatter liberally on top. Sprinkle with remaining grated Parmesan and Breadcrumbs, and place in the middle of the hot oven.

Bake, at 210°C/410°F, 25 minutes until beatifully golden brown on top.

Serve Melanzane alla Parmigiana hot, with a glass of earthy Montepulciano d’Abruzzo.

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unochefinfamiglia · 3 years

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Sicilian aubergine parmigiana Parmigiana di melanzane alla siciliana #seguimi #followme #italia #me #followers #italy #foto #panorama #follow #instagram #scatto #grazie #fashion #loves_united_calabria #infinito #likeforfollow #love #sogno #instalike #scorcio #landscapes_italia #followforfollowback #desideri #photography #likeforlikes #photooftheday #natura #style https://www.instagram.com/p/CNDcJanImOv/?igshid=1i5qz1he8ju0k

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veganbearchef · 3 years

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Melanzane alla Parmigiana for lunch or dinner? You can now order your portion of 350g. at @mastinodepijp and enjoy them at your home! Grilled layers of aubergine with tomato sauce and homemade vegan cheese... Ready to go in your over and be baked for about 20 minutes at 190 degree or to be microwaved at 600 for about 15 minutes! Also available for delivery on their #UberEats profile! Order your pizza tonight and your parmigiana or lasagna for lunch tomorrow! Check it out! #vegan #veganparmigiana #parmigiana #melanzane #melanzaneallaparmigiana #veganfood #homedefood #readymeals #easyvegan (at Mastino 2.0) https://www.instagram.com/p/CIBVsqPppHy/?igshid=ww0lq1apgp4n

#ubereats #vegan #veganparmigiana #parmigiana #melanzane #melanzaneallaparmigiana #veganfood #homedefood #readymeals #easyvegan

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feynavaley · 6 years

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How would one go about learning to like eggplants? My mother absolutely hates them, so she never eats them, or makes them for us (but she likes paticas de puerco [pigs feet and i... do not]). So, are eggplants a popular Thing in Italy? Bc I've never eaten one but have been conditioned to dislike them bc my mom doesnt like then and she won't feed me and my siblings any eggplants. But I /do/ like Italian food, so, yeah. Problem. :/

I have to a confession to make: I don’t like eggplants, either, so I’m afraid I can’t be much of a help in this department 😅 (I’m kind of a picky eater in general, actually). I’m also not the best at cooking, so I found some recipes but I cannot test their accuracy as I’ve personally never cooked them.

But you’re right, eggplants are used in some traditional Italian dishes.

The most famous I can think of must be parmigiana [x] (I linked you the page in English, but for my sake, please don’t look at the ‘regional variants’. Not saying that they can’t be good, but they have nothing to do with the Italian dish lol). It’s essentially a layered plate made of grilled and fried eggplant slices, tomato, cheese and other condiments, all cooked in the oven. I even found a recipe in English that seems quite accurate, if you want to try! [x] (it’s actually a southern plate though. The origins are a bit debated, but it’s certainly not ‘nordic’ as the article claims lol)

Another very traditional (this time Sicilian) plate is pasta alla Norma, that is pasta with tomato gravy, fried eggplants, salted ricotta and fresh basil. I found a recipe in English in the same site linked above [x]

If, instead, you want to try an easier plate, grilled eggplant slices are also quite popular in Italy. I’ve found a recipe in English [x] but I think it’s very approximative, it leaves out a lot of steps. I’d recommend looking at one in Italian [x], instead. I tried using google translate on this to put it into English and I think it’s perfectly understandable.

Another popular and quite easy dish is melanzane gratinate, that consist in eggplant slices cooked in the oven with breadcrumbs and some other condiments on top, there can be many variants. I’ve found a recipe in English [x], however, like the one above, I think it’s a bit hasty, so I’d recommend looking at some Italian ones [x] [x] (these are two different variations. Just a note: it doesn’t give you the exact quantity of salt, parsley and pepper needed, it tells you to try a bit and see what’s fine.)

Another thing you could do is starting from grilled eggplant slices and then improvise a bit, you can put melted cheese (melted cheese makes everything better lol) or anything else you want on top. For example, in the first site I mentioned, there was a recipe for some eggplant wraps [x] that looked similar to the ones I once ate at a friend’s place. I don’t even like eggplants, but those were pretty good.

In general, I’d have a look at that site under the keyword ‘aubergine’ because they seemed to have some interesting recipes, Italian or not.

I hope you’ll find something useful! I’m not the best at cooking and I kind of loathe it, so I cannot provide many recipes, sorry about this. 😅

#italian things #cooking #(never thought I'd use this tag on my blog lol)#italian recipes #eggplant #aubergines #I hope it's fine #I'm sorry but I'm not a great cook haha #also sorry for the delay #I needed to look up a bit of recipes because I wouldn't have been able to explain them on my own #anonymous #feyna answers #thanks for stopping by!

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letsjanukhan · 2 years

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Gino D’Acampo’s secret family recipe for spicy aubergine bake

It’s true that everyone loves the dishes their mothers made for them when they were growing up, but I can honestly say that my mother’s melanzane alla parmigiana was the best ever,” writes presenter and chef Gino D’Acampo in his new book, Gino’s Italian Family Adventure. “Even though I make it exactly like she showed me, it’s still not the same… or maybe it is and it’s just the memories I have…

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nimblegrowth · 4 years

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While the Brits call it an “aubergine”, borrowed from the French, in the US, it is known as an “eggplant”. However, in India, we know this humble fruit as “brinjal”. It comes in different sizes and shapes but loved equally in all parts of the country. From Kashmir’s chok wangun or khatte baingan and north Indian baigan ka bharta to Andhra’s gutti vankaya and Bengal’s beloved beguni, the brinjal is so versatile. One of the famous Italian aubergine recipes include, Melanzane alla Parmigiana. #aubergine #eggplant #brinjal #baigan #parmigiana #nimblegrowth #organicfarming #health #healthyliving #nutritious #nutrients #cooking #farming #eating #life #goodlife #antioxidants #eatright (at Haveri) https://www.instagram.com/p/CGmIFA2nO1F/?igshid=80x57fc1q34k

#aubergine #eggplant #brinjal #baigan #parmigiana #nimblegrowth #organicfarming #health #healthyliving #nutritious #nutrients #cooking #farming #eating #life #goodlife #antioxidants #eatright

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sunderlorn · 6 years

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So. Fun times. Turns out the woman who’s hired me to make twenty people’s worth of aubergine involtini doesn’t actually know what exactly half the words she gave to me as a briefing actually mean.

She basically wanted melanzane alla parmigiana. Like, a casserole sort of deal, but with the aubergine rolled up into cigars. And still without any garlic or onions. Big fucking woop, fine, you want boring food, I’ll make it. Thing is, I’d been shopping today and been mentally preparing myself to make the following: slices of fried aubergine, rolled up around crumbled feta, and a puree of tomatoes roasted with balsamic vinegar (gotta get that umami as I can’t fry garlic or anything), and toasted pine nuts, and raisins.

And thing is, it was gonna be fucking easier and better my way. Just assembly, you know? And some of it doable hands-off overnight. But instead, as soon as I get started on what I had in mind -- the part that’s doable hands-off and in advance -- I hear that what I shopped and planned for is in fact not what she wanted. So then.

On top of that, I don’t know when tomorrow I’m actually going to have the kitchen to myself. That’s how I was gonna reconcile all this to myself --- getting paid to listen to a buncha podcast episodes and just get on with this sort of thing on my own. But instead it turns out my dad wants kitchen space, and that turns this whole thing into, at the very least, a socially taxing situation during which I won’t be able to listen to my own music or podcasts or whatever. It makes it an I Am Being Constantly Watched And Perhaps Commented On thing instead of a meditative one.

And fuck I wish I could ask for extra money for the extra extent to which this has tired me out but like...can you imagine?

#things #food

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ocdavey · 4 years

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Aubergines ready! Production line my big batch of melanzane alla parmigiana #Italian #relax #italy #homemade #readymeals #daveytowers (at Davey Towers) https://www.instagram.com/p/B9w2I3xlWesXxy_AgzN-oQmE4bVMoG-m3uLCXU0/?igshid=f4bwemgbxu1a

#italian #relax #italy #homemade #readymeals #daveytowers

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lacepaint08-blog · 5 years

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A Very Good BBQ Courgette Meze

Hello! Yes, I know, it’s been ages. I’ve had a change of job and I’m back in the kitchen developing recipes full-time, doing the odd bit of food writing on the side and of course, working on Pit. I couldn’t be happier because it just feels so right, plus I’ll have much more time to share recipes here.

Here’s something I made off the cuff last night which turned out really well, particularly considering it began with a lonely (albeit sunshine-yellow) courgette. With a potentially watery, flavourless vegetables like this the success of a recipe depends pretty much entirely on the cooking technique; treat it poorly and you will be punished. We’ve all had pallid courgette in an insipid ratatouille or squeaky aubergine in a hastily layered Melanzane Alla Parmigiana. One of my favourite ways to cook courgettes in the summer is to sling them right into the coals, or as we call it in the BBQ game: cooking ‘dirty’. This technique can be applied to lots of different vegetables (as with these tacos) or to steaks (where the direct heat and charcoal help to form a mega-crust).

You just lob the courgette in there whole once the coals are at regular cooking temperature (i.e. not flaming still) and in 10 minutes you have a vegetable that is cooked to varying degrees; charred in places on the outside, starting to collapse near the skin and just cooked through at the centre. Once chopped it’s useful as an ingredient in salsas, or just as a side dish on its own but I recommend you try it this way with yoghurt and pomegranate molasses.

This is best consumed when the courgette is still warm as it’s a pleasant contrast to the cold garlic-yoghurt. The juices also begin to seep out and mingle with the other flavours and if you don’t enjoy this scooped up with toasted bread then frankly we cannot be friends.

BBQ Courgette Meze with Yoghurt and Pomegranate Molasses Recipe

1 large courgette (no need to use a fancy yellow one) 1 large clove garlic, crushed 170g Greek yoghurt (I used one of those small Total brand tubs) Olive oil Pomegranate molasses Turkish chilli flakes (pul biber) Good flaky salt

This is very easy. When your coals are ready for cooking, put the courgette directly on them. Turn it every so often until blackened patches appear all over and it feels soft (but not falling apart) – around 10 minutes.

Mix the garlic with the yoghurt and spread onto a plate. Chop the courgette and place on top of the yoghurt. Drizzle with olive oil and pomegranate molasses. Sprinkle with good sea salt and the Turkish chilli flakes. Eat with fluffy Turkish bread (or pita, or charred sourdough at a push).

Source: http://www.helengraves.co.uk/bbq-courgette-meze-yoghurt-pomegranate-molasses-recipe/

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mirandacafe · 5 years

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Another Vegan Night in Miranda offering 5 Delicious Italian Themed Plant Based Dishes! By Miranda Café About this Event This time our focus will be in the traditions from Italy. It will be a 5 course menu offering a mix of Italian🇮🇹 flavours: -Marinated courgettes in lemon juice mint, pink pepper and toasted pine nuts. -Antipasto with traditional Sicilian caponata from Messina, Fried Polenta with salsa verde and Panelle Palermitane, a traditional street food made from chickpea flour from Palermo. -Aubergine parmigiana -Risotto alla milanese con asparagi. Risotto with saffron and asparagus -Cannolis with Chocolate and Mascarpone from Sicily 🌿🌿🌿 GET MORE INFO AND TICKETS in the Bio Link or head to our website www.mirandacafe.co.uk #mirandacafe http://bit.ly/2QquKdb

#IFTTT #Instagram

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unochefinfamiglia · 3 years

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Sicilian aubergine parmigiana To see the recipe subscribe on my YouTube channel. Copy the link to see the recipe. La ricetta della parmigiana alla siciliana Sul mio canale YouTube Uno Chef in Famiglia copia il link e iscriviti per vedere la ricetta https://youtu.be/v9Vu1Ewqw5A #parmigiana #food #melanzane #parmigianadimelanzane #italianfood #pizza #instafood #foodgasm #foodie #foodblogger #italy #cibo #italia #foodphotography #foodlover #trapizzino #cucinaitaliana #yummy #homemade #eat #dinner #picoftheday #instagood #cena #likeforlikes #photooftheday #gusto #pizzatime #followme #restaurant https://www.instagram.com/p/CNHpguIFsbX/?igshid=vf1m3xfnuf6x

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