' Doublets’ Eggplant

Eggplant alla messinese Doublets, family recipe. A summer dish that my house was one of the most popular in the Sunday dinners when I was little and not only, because even today as soon as I go home in Sicily to ask me prepare to Mommy, Why did you have another flavour. In practice, Doublets Eggplant is an alternative presentation of the pasta alla Norma in version Carpenter, that is done with a simple tomato sauce and fried eggplant, and topped with ricotta salata or, even better, batch. My mother calls them ' Doublets ', in fact the pies made with an Eggplant as a basis, a ' fork’ spaghetti with tomato and Parmesan well rolled and another Eggplant over at close. A generous helping of ricotta salata (or Parmesan if not found) and some more’ and the whole thing goes to bake in the oven. I recommend: drain the pasta al dente, Why then will cook again. I'm used’ a dish, in its utter simplicity, is addictive: love everyone, prepare in quantity. If you want, found here the step by step recipe video on my channel You Tube.

Shotguns AUBERGINES (Sicilian recipe)

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PORTIONS: 4 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 2 Eggplant
  • 750 ml of tomato sauce
  • 250 g spaghetti
  • 100 grams of Parmesan cheese
  • half an onion
  • a few leaves of fresh basil
  • extra virgin olive oil, just enough
  • Salt, just enough
  • a pinch of sugar
  • peanut oil for frying, just enough
  • ricotta salata or fired, just enough

PROCEEDINGS

To prepare shotguns eggplant, wash the slices about half a centimeter thick and cut eggplant: put in a colander and season with salt, then let them rest for at least half an hour to remove part of the vegetation water.

Pour into a pan (I use the wok, which guarantees perfect fried immersion) peanut oil (or Sunflower High Oleic), heat up to a temperature of 160 degrees (bodies with a cooking thermometer, costs very little and save you several times dinner) and fry the eggplant until they are golden brown.

Prepare the tomato sauce by putting in a saucepan oil extra virgin olive oil and finely chopped onion: do the onion for about 5 minutes, stirring constantly, Add the tomato sauce, fresh basil , a pinch of sugar and salt to taste. Cook over low heat, covered for 15-20 minutes.

Preheat the oven to 200 degrees. Cook spaghetti in abundant salted water and drain them al dente, with 4-5 minutes before the time indicated in the package. Season the spaghetti with tomato sauce, leaving aside a little for garnish 'doublets', and stir in a bit’ grated Parmesan cheese.

In a baking sheet, lined with parchment paper, lay a slice of eggplant, put you over a forkful of spaghetti rolled (use a spoon and a fork), cover with another slice of fried eggplant. Distribute above doublets eggplant a spoonful of tomato sauce remained and sprinkle with the remaining Parmesan. Do this for all shotguns eggplant. Bake for 15 minutes, until the cheese has melted. Sprinkle with ricotta cheese or salt (or with more Parmesan cheese if you prefer), Garnish with a fresh basil leaf and serve immediately. Bon appétit!

THE PAIRING: These delicious side by side they go to wedding with a primitive of the province of Taranto: We have chosen a Lamia Lara cellar. Its aging steel bottle allows you to fully appreciate its primary aromas. It should be drunk relatively young and with a good sauce and eggplant fries will perfectly express its characteristics and enhance those of plate.

TIPS

If you prefer, instead make shotguns, or a sort of sandwich in which the noodles are locked between two slices of eggplant, you can make the rolls, rolling up stuffed eggplant spaghetti on themselves. In this case there will be enough of a quantity of even smaller pasta.

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33 comments

Ivana June 3, 2013 at 12:25

good!! I made it on Saturday and I've also added a nice sprinkling of baked ricotta affumicata! What a delight, It was delicious!

Reply
Sicilians creative in the kitchen June 3, 2013 at 12:53

Exact, with the baked ricotta is death his!!! Thanks!

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Kiki April 3, 2013 at 13:29

Really delicious your” Doublets” Eggplant!!!!!!Just Cook and enjoy….. a big hit!!!!!!!

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fratelli_ai_fornelli April 3, 2013 at 13:35

Thanks Cristina! You don't know how much I appreciate!!! A warm greeting! ADA

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Sissi February 24, 2013 at 20:54

OK that's fine, put them right away!!!!!!!!!!!!!!!!!!!!
ciaoo
Sissi

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Sissi February 23, 2013 at 23:42

do the same with the other recipe!!!!!!!!!!!!!!!!!!!

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Sissi February 23, 2013 at 23:36

I'm sorry I hadn't seen above the words!!!!!!!!!!!!!!!!!!!!!!!!
You should put it right above the banner and under the banner,There goes the link!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Sissi

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fratelli_ai_fornelli February 24, 2013 at 12:05

Hi Sissi, There was an error in the photo that not referred to the link but just opened. See if it's okay with you so? The words we put (as a matter of editing the article), also on the first part, Even so has more visibility. Now if you click on the picture there is a link to your site. The same for the banners in side bar and page contest, where the wording is above the banner. Can go?

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Sissi February 23, 2013 at 23:33

Hi Ada and thank you for your recipes!!!!!!!!!!!!!!!!!!!!
You may, however, before the banner in the post, put this wording:
with this recipe I participate in the contest + banner and finally this link:
http://lacucinadisissi.myblog.it/archive/2013/01/13/il-mio-primo-contest.html
Let me know ciaoo!!!!!!!!!!!!!!!!!!!!
Sissi

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lilis February 23, 2013 at 12:21

hmmmm…looking yummy..lets try 🙂

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fratelli_ai_fornelli February 23, 2013 at 12:23

Thanks!! And let me know if you like!!!!

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Rita caruana February 23, 2013 at 11:52

what is an EGGPLANT??? can u pls post a picture of this eggplant pls??

thks

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fratelli_ai_fornelli February 23, 2013 at 11:56

Hi, an eggplant is a vegetables…that one big, Violet outside and creamy inside…If you search on Google image you will find million thousend…If you want I will send a photo in your mail…# ok?

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Licia February 16, 2013 at 21:48

Congratulations to mom then! That good that you…

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fratelli_ai_fornelli February 16, 2013 at 22:32

I will refer!!!A salutone

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Daniela February 15, 2013 at 22:00

I saw the photo of Rustichella d'Abruzzo and as promised I came to visit you. This dish is spectacular, definitely will try it myself. Congratulations and see you soon 🙂

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fratelli_ai_fornelli February 15, 2013 at 22:36

Thanks to Daniela and Annalisa to be come to find…every friend for us is precious. 🙂

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Annalisa February 15, 2013 at 20:49

It's to try,Sara’ definitely pressuredie yummy.

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Simply Cooking February 15, 2013 at 20:04

Well….. I just had to leave a comment :-), are invintantissime these Doublets! Very nice idea.
Good weekend 🙂

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fratelli_ai_fornelli February 15, 2013 at 22:37

You're always a treasure…Good weekend, Let's hope there's the Sun

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Mariangela February 15, 2013 at 20:04

Hey guys nice to meet you, congratulations for this wonderful dish
that again at the first opportunity. Anyone who knows me knows that I love Sicily and Calabrian luck as soon as I can I jump! At prestoooooo

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fratelli_ai_fornelli February 15, 2013 at 22:37

The pleasure is all ours. When do the dish please let us know if you liked. Dear greetings

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Joan white February 15, 2013 at 18:34

I saw the picture on Rustichella d'Abruzzo , I couldn't resist and I came to peek here from you. Congratulations for the site and for your wonderful recipes. I'm glad to meet you. Hello.

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fratelli_ai_fornelli February 15, 2013 at 18:36

Thanks Jeanne, We are delighted to have you here. A greeting and we hope to see you again’

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Giorgio71 February 15, 2013 at 16:58

beautiful faro now.

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fratelli_ai_fornelli February 15, 2013 at 17:03

Thank you very much!!!Let us know if you liked it

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conunpocodizucchero.it February 15, 2013 at 16:43

I'm used’ a deconstructed pasta alla norma! I'm used’ formidable!

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fratelli_ai_fornelli February 15, 2013 at 16:55

At lunch Sunday in Sicily, made with our Eggplant, those round purple…mannaggia alla distance…

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fratelli_ai_fornelli February 15, 2013 at 13:22

Thanks to you both!! And I'll try it with rice…A hug

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jerryelena February 15, 2013 at 13:07

Nice plate Ada, delicious !!!!

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Luisella February 15, 2013 at 12:27

beautiful interpretation… with the rice I, never try it with pasta… make sure your recipe dear !!!

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Stephen February 27, 2013 at 18:39

can i get it in english

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fratelli_ai_fornelli February 27, 2013 at 18:43

Hallo, in this blog you can have a translation in 8 languages. There is a translate button on the sidebar on the right…you see the flags of different languages…

Reply

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