Eggplant Casserole

2 servings

60 minutes

Запеканка из баклажанов — это яркий представитель итальянской кухни, в котором гармонично сочетаются сливочность сыра страчателла, ореховая нежность кедровых орехов и аромат базилика. Баклажаны сначала подвергаются солению и запеканию, затем их подкопчивают, чтобы придать блюду легкую дымность. Фарш из баклажанов с добавлением панировочных сухарей и яичных желтков формируется в аппетитную котлету, внутри которой скрыта нежнейшая страчателла. Финальный штрих — запеканка покрывается панировочными сухарями и запекается до золотистой корочки. Это блюдо — настоящее наслаждение для любителей средиземноморской кухни, предлагающее богатый вкусовой букет, в котором сладковатый баклажан, сливочный сыр и хрустящие орешки создают уникальную текстуру и насыщенность. Запеканка отлично сочетается с свежими овощами и легким вином, превращая трапезу в гастрономическое удовольствие.

Energy value per serving

• Calories: 475.7
• Proteins: 12.2g
• Fats: 32.8g
• Carbohydrates: 34.1g

Ingredients

• Eggplants: 2 pc
• Stracciatella cheese: 40 g
• Pine nuts: 30 g
• Shallots: 2 pc
• Garlic: 3 clove
• Egg yolk: 2 pc
• Sea salt: 40 g
• Basil leaves: to taste
• Breadcrumbs: 2 tbsp
• Sun dried tomatoes: to taste
• Parma ham: to taste
• Vegetable oil: 30 ml

Cooking steps

1. Wash the eggplants, dry them, cut off the stems and ends, and slice the eggplants in half lengthwise.

   Required ingredients:

   • Eggplants: 2 pieces

2. Make grid cuts in the flesh of the eggplants without touching the skin.

3. Place the eggplants on a flat dish and rub sea salt into each half. Cover the eggplants with plastic wrap and leave at room temperature for 30 minutes.

   Required ingredients:

   • Sea salt: 40 g

4. Rinse the salted eggplants and dry them with a paper towel.

5. Place the eggplants on a baking sheet, drizzle with olive oil, and send to an oven preheated to 220 degrees for 12 minutes. Then let them cool for 10 minutes.

   Required ingredients:

   • Vegetable oil: 30 ml

6. Cut the eggplants into random pieces.

7. Cut the shallots and garlic into large slices.

   Required ingredients:

   • Shallots: 2 pieces
   • Garlic: 3 cloves

8. Heat vegetable oil in a pan and sauté onion and garlic until golden brown.

   Required ingredients:

   • Vegetable oil: 30 ml

9. After a couple of minutes, add the eggplants, season with salt and pepper, and fry while stirring for 4-5 minutes.

   Required ingredients:

   • Sea salt: 40 g
   • Basil leaves:  to taste

10. Add basil leaves, stir, and remove from heat.

    Required ingredients:

    • Basil leaves:  to taste

11. Smoke the eggplants on cherry wood chips for 5 minutes. If you don't have a smoker, skip this step.

12. Pass the eggplants through a meat grinder with onions and garlic.

13. Add a spoon of breadcrumbs, 2 yolks, a couple of basil leaves to the eggplant mince and mix.

    Required ingredients:

    • Egg yolk: 2 pieces
    • Breadcrumbs: 2 tablespoons
    • Basil leaves:  to taste

14. Place the minced meat on baking paper in the shape of a round patty with a diameter of 10 cm and a height of about 1 cm.

15. Place a tablespoon of stracciatella in the center of the cutlet and sprinkle with pine nuts.

    Required ingredients:

    • Stracciatella cheese: 40 g
    • Pine nuts: 30 g

16. Layer the minced eggplant on top to completely cover the stracciatella and nuts. Shape the casserole into a hemisphere.

17. Sprinkle with vegetable oil, coat with breadcrumbs, and place in an oven preheated to 220 degrees for 12 minutes.

    Required ingredients:

    • Vegetable oil: 30 ml
    • Breadcrumbs: 2 tablespoons

18. Place the finished casserole on a plate, sprinkle with dried tomato powder, the same powder from Parma ham, and garnish with basil leaves.

    Required ingredients:

    • Sun dried tomatoes:  to taste
    • Parma ham:  to taste
    • Basil leaves:  to taste