A quick, easy and light way to prepare a delicious “antipasto” (appetizer) with eggplant or aubergine, a staple vegetable of the Italian cuisine (for more info about eggplant see melanzane alla parmigiana). Eggplant is a very versatile vegetable, you can prepare it in different ways: for example, I like it with pasta such as fregola…
Fregola con Melanzane (Fregola with Eggplant)
Fregola, also called fregula or freula, is a typical Sardinian pasta; it was imported by the Ligurian immigrants from the Genoese colony of Tabarka in Tunisia. In fact, the shape resembles that of African couscous, consisting of small balls with a diameter between 2 and 6 millimeters. This type of pasta is prepared with semolina…
Caponata (Eggplant Stew)
Caponata is a delicious dish, typical of the Sicilian cuisine made with sautéed vegetables (mostly eggplants) and seasoned with sweet and sour sauce. Sicilians are very proud of it because it is made only native Sicilian ingredients. It can be served cold either as an appetizer or as a side dish, but you can also…
Melanzane alla Parmigiana (Eggplant Parmesan)
Eggplant, also known by its French name aubergine, is a vegetable long prized for its beauty as well its unique, pleasantly bitter taste and spongy texture. It originates from Asia, and the first one imported in America was round and with a yellowish-white color (like an egg!). The Italian name melanzana means “mela insana” (insanity-apple),…