ANTIPASTO DI MELANZANE (EGGPLANT APPETIZER)
Make and share this Antipasto Di Melanzane (Eggplant Appetizer) recipe from Food.com.
Provided by katie in the UP
Categories Spreads
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut washed, unpeeled eggplant lengthwise into 1/4 inch slices.
- Cut slices into 2 1/2 inch lengths.
- Place on baking sheet, sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft.
- Heat olive oil in frying pan.
- Add peeled and crushed garlic, seeded and chopped tomatoes, tomato paste and water; cook uncovered for 10 minutes or until sauce is thick.
- Add eggplant, salt and pepper to sauce.
- Stir lightly to combine.
- Sprinkle with red chili flakes.
- Spoon onto serving plate; serve warm or cold.
Nutrition Facts : Calories 144.9, Fat 9.6, SaturatedFat 1.4, Sodium 30.3, Carbohydrate 15.2, Fiber 7.5, Sugar 7, Protein 2.9
EGGPLANT GNOCCHI (GNOCCHETTI DI MELANZANE)
Make and share this Eggplant Gnocchi (Gnocchetti Di Melanzane) recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cut the eggplant in half lengthwise, score the flesh in a deep diagonal pattern, salt them, oil them, and bake them in a preheated 400 F oven for about 20 minutes. When they are cool enough to handle, scoop out the flesh with a spoon, crumble the mixture by hand, and heat it over a brisk flame in a non-stick pan to drive off excess moisture.
- While the eggplant is baking and cooking, boil the potatoes, skin them, and rice them. Make a mound of the cooked-down eggplant, riced potatoes and flour on your work surface, and work the egg into it, together with a pinch each of salt and pepper. Make gnocchi 3/4 of an inch long and half that in diameter, and set them aside on a lightly floured surface while you prepare the sauce (set a pot of water to heat while you're at it).
- Cut the zucchini into rounds, and sauté them in olive oil with the garlic, thyme and oregano. Cover and simmer the vegetables for 10 minutes; in the mean time the water should have come to a boil. Salt it and add the gnocchi, while adding the shrimp and fresh parsley to the zucchini. The gnocchi will rise to the surface as they become done; remove them with a slotted spoon and add them to the sauce. Check seasoning and cook the gnocchi for a few minutes in the sauce, shifting them about in the pan by shaking it as if you were turning an omelet. Serve, garnishing the dish with finely sliced grilled eggplant if you want.
Nutrition Facts : Calories 348.3, Fat 2.8, SaturatedFat 0.6, Cholesterol 121.4, Sodium 110.5, Carbohydrate 61, Fiber 9.2, Sugar 6.2, Protein 21.1
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