Try cooking eggplants in an alternative way. In this recipe, the sweetness of aubergines meets an original, gluten-free, nutritious and fibre-rich filling.
Made with our organic Sorghum Spigabuona, a cereal rich in beneficial properties and highly versatile in cooking. It has a high content of fibre, minerals and vitamins, which also make it an excellent natural restorative, useful for combating physical and mental fatigue, stress and bad moods.
These ORGANIC EGGPLANTS are filled with sorghum, capers, cherry tomatoes and aubergines: a mix of Mediterranean flavours that will win over your guests!
- Preparation: 30 minutes + sorghum soaking 8 hours
- Serving size: 4 - 6 people
- Difficoltà: Media
- Baking time: 30 minutes
All Antico Molino Rosso Spigabuona flours are:
- Without added sugar
- Without milk derivatives
- Without hydroxypropylmethylcellulose
- Organic
- Stone ground
Follow the recipe of our Health Food Coach Vanessa Lorenzetti:
INGREDIENTS
- A large round aubergine weighing about 700 grams
- 100 grams of organic sorghum Spigabuona
- 300 g water for cooking
- 20 grams of Pantelleria capers in salt
- five dried tomatoes
- a teaspoon of salt
For the sauce
- 150 g di purèa di melanzane(dalla preparazione del sorgo)
- 1 teaspoon of dried oregano
- 1 cucchiaio di olio extravergine di oliva
- 200ml of water
To complete
- Hulled hemp seeds
- extra virgin olive oil
PROCEDURE
Wash the eggplant, slice it finely and grill the slices on a grill. Ammollare i capperi e i pomodorini secchi almeno un’ora, e il sorgo almeno due ore, poi sciacquare e versarlo in una casseruola.
Ricoprirlo con il triplo del volume di acqua, mettere il coperchio e cuocerlo 30 minuti. Selezionare le 8 fette di melanzana più regolari, tenerle da parte e mettere le altre nel boccale del frullatore a immersione.
Add the rinsed cherry tomatoes and capers and process until you obtain a creamy puree; if it is too thick, sprinkle with a drop of water. Take about 150 grams of it, keep part of it.
Quando il sorgo è cotto togliere il coperchio e unire la crema di melanzane, amalgamando bene. Salare e proseguire la cottura qualche minuto a fuoco vivace, fino ad ottenere un composto sodo. Taste if necessary and adjust the flavour. Turn off and leave to cool.
Finely blend the hemp seeds until they become a flour.
Pour into a deep dish and pass the aubergine slices into it, breading them evenly. Scrollare la farina in eccesso e farcire ogni metà fetta con un cucchiaio di sorgo, infine richiuderla con la seconda metà.
Preheat the oven to 180 degrees; arrange the wallets on a pan lined with parchment paper, sprinkle them with the whole sesame seeds, sprinkle them with a drizzle of oil. Infornare 10 minuti con la funzione ventilato, infine passare al grill gli ultimi 5 minuti. Versare nel boccale del frullatore a immersione la purea di pomodorini e capperi tenuta da parte, salare ed aggiungere l’origano e l’acqua e lavorare fino ad ottenere una salsa morbida e vellutata.
Unire l’olio ed emulsionate e lasciare riposare pochi minuti.
Pour two tablespoons of sauce on the bottom of each plate, arrange the aubergine crescents and serve.
FOR THIS RECIPE WE USED:
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