Eggplant alla messinese Doublets

Name: DOPPIETTE DI MELANZANE (ricetta siciliana)
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: italian
Ingredients: 2 melanzane; 750 ml di salsa di pomodoro; 250 grammi di spaghetti; 100 grammi di parmigiano grattugiato; mezza cipolla; qualche foglia di basilico fresco; olio di oliva extravergine, quanto basta; sale, quanto basta; un pizzico di zucchero; olio di semi di arachide per friggere, quanto basta; ricotta salata o infornata, quanto basta

by Ada Parisi 24 June 2018

written by Ada Parisi 24 June 2018 31905 views 5 min read

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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. And on my YouTube channel also find the VIDEO RECIPE step by step of the doublets of eggplant to the Mexicans, to prepare a Sunday lunch in perfect Sicilian style.

In practice, shotguns are an alternative presentation of the PASTA WITH STANDARD VERSION ORIGINAL CATANIA, 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, they are timbales 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. Is’ a dish, in its utter simplicity, is addictive: love everyone, prepare in quantity. And do not forget to have a look at all my SICILIAN RECIPES. Have a good day!

Shotguns AUBERGINES (Sicilian recipe)

Portions: 4 Preparation: 1 hour cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

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, to taste

Salt, to taste

a pinch of sugar

peanut oil for frying, to taste

ricotta salata or fired, to taste

Procedure

Before you make the doublets of eggplant, look at the VIDEO RECIPE step-by-step that I've turned for you. 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 so that they lose some 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 to garnish the 'doublets', and keep with a little grated Parmesan cheese.

In a baking sheet, lined with parchment paper, lay a slice of aubergine as you see in the VIDEO RECIPE. Put a fork of rolled spaghetti on top of it (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!

MATCHING: 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.

Note

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.

You tried this recipe?

If you liked tagging me on Instagram @sicilianicreativi

Ada Parisi

Ada Parisi: siciliana, journalist, Cook. All recipes and photographs are my creation and my property and Gianluca Atzeni photographer, and therefore protected by copyright. Use of the content of this site is allowed upon explicit authorization and subsequent citation of the site and its links.

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33 comments

Ivana June 3, 2013 - 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!

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

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

Kiki April 3, 2013 - 13:29

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

fratelli_ai_fornelli April 3, 2013 - 13:35

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

Sissi February 24, 2013 - 20:54

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

Sissi February 23, 2013 - 23:42

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

Sissi February 23, 2013 - 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

fratelli_ai_fornelli February 24, 2013 - 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?

Sissi February 23, 2013 - 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

lilis February 23, 2013 - 12:21

hmmmm…looking yummy..lets try :)

fratelli_ai_fornelli February 23, 2013 - 12:23

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

Rita caruana February 23, 2013 - 11:52

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

thks

fratelli_ai_fornelli February 23, 2013 - 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?

Licia February 16, 2013 - 21:48

Congratulations to mom then! That good that you…

fratelli_ai_fornelli February 16, 2013 - 22:32

I will refer!!!A salutone

Daniela February 15, 2013 - 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 :)

fratelli_ai_fornelli February 15, 2013 - 22:36

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

Annalisa February 15, 2013 - 20:49

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

Simply Cooking February 15, 2013 - 20:04

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

fratelli_ai_fornelli February 15, 2013 - 22:37

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

Mariangela February 15, 2013 - 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

fratelli_ai_fornelli February 15, 2013 - 22:37

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

Joan white February 15, 2013 - 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.

fratelli_ai_fornelli February 15, 2013 - 18:36

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

Giorgio71 February 15, 2013 - 16:58

beautiful faro now.

fratelli_ai_fornelli February 15, 2013 - 17:03

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

conunpocodizucchero.it February 15, 2013 - 16:43

Is’ a deconstructed pasta alla norma! Is’ formidable!

fratelli_ai_fornelli February 15, 2013 - 16:55

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

fratelli_ai_fornelli February 15, 2013 - 13:22

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

jerryelena February 15, 2013 - 13:07

Nice plate Ada, delicious !!!!

Luisella February 15, 2013 - 12:27

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

Stephen February 27, 2013 - 18:39

can i get it in english

fratelli_ai_fornelli February 27, 2013 - 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…