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“Milingiani mbuttunati”, “aubergines mbuttunati” in the dialectCalabrianor “Buttoned aubergines”, in Italian, is a typical dish of the Calabrian tradition, in particular of Locride.
For this dish you need a type of aubergine called "violette". They are typical aubergines of the Locrian area, with a long and thin shape. They are called "mbuttunati" because of their buttonhole-shaped cut. – aubergines (violets), bread (freshly grated), parmesan cheese (grated), garlic (chopped), basil (chopped), salt, pureetomato, seed oil (forfry), onion, Cut the aubergine (with the tip of a knife) lengthwise, being careful not to completely cut the base.
This dish is an excellent second coursevegetablesalso suitable for a vegetarian. Furthermore, it offers the possibility of making a first course, as the puree in which the fried aubergines have been immersed can be used to season apastapreferably short format.
Ingredients
- 8 no. eggplant violets
- 300 g. bread freshly grated
- 150 g. parmesan cheese grated
- 2 clove garlic chopped
- to taste basil chopped
- to taste salt
- to taste tomato puree
- to taste seed oil for frying
- 1 no. onion
instructions
- Cut the aubergine (with the tip of a knife) lengthwise, being careful not to completely cut the base. 3/4 vertical cuts will be enough.
- In each incision, insert a pinch of salt. Leave the aubergines to rest for about 1 hour (during which they will eliminate vegetation water).
- In the meantime, prepare a nice sauté of onion and add the tomato puree which should not appear too thick when cooked.
- After this time, rinse the aubergines well and squeeze them well to remove salt and water residues.
- At this point, combine the fresh breadcrumbs, grated cheese, garlic and chopped parsley in a bowl. Mix well and put the mixture in each indentation (cut) of the aubergine, trying to put as much mixture as possible. At the end, squeeze the aubergine well with your hands to make the mixture weld well inside the cuts.
- In a large pan, put plenty of seed oil. Bring to a warm temperature. Dip the aubergines and cook them slowly until they appear golden and crispy.
- At this point, remove the aubergines from the oil and dip them in the tomato puree. Cook for another 15/20 minutes.
Non vedo l’ora di preparare questa ricetta di nuovo e condividerla con le persone a me care.
Sono felice che tu sia entusiasta di preparare nuovamente questa ricetta! Condividerla con le persone a te care renderà sicuramente il momento ancora più speciale.
Perfetta per una serata speciale.
Sono contenta che tu abbia trovato la nostra ricetta perfetta per la tua serata speciale!
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