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Let’s taste the pullastiello aubergines with a stringy filling!


Pullastiello eggplant

Pullastiello eggplant is the original recipe of a typical product of Naples, with a rich and tasty filling.

The typical Neapolitan recipe of pullastiello aubergines is very tasty. Originally from the Neapolitan area, its main ingredient is genuine aubergines: these are filled with smoked provola and salami , before being floured and fried. It is a delicious second course rich in flavors linked to the territory, capable of making any meal unique.

The recipe from Campania is also known by the name of mulignane alla pullastiello and requires a double frying , to make the aubergines extremely crunchy and golden. Although it is not a particularly light preparation, you cannot resist its incredible taste!

Pullastiello eggplant
Pullastiello eggplant

Preparation of the recipe for aubergines in pullastiello

  1. Start with the main ingredient: wash and cut the hardest ends of the eggplant. Cut the pulp into strips or slices , according to your taste.
  2. Fill the bottom of a non-stick pan with a couple of tablespoons of seed oil and dip a few slices of vegetable at a time, frying them on both sides .
  3. Gradually, drain and place them on a tray covered with absorbent paper, waiting for them to cool.
  4. Meanwhile, prepare the filling and cut the salami into slices. Also cut the smoked provola cheese into slices or chunks.
  5. Take a slice of aubergine, place the provolone in the center and then the salami, in the quantities you prefer. Overlap a second slice of vegetable, forming almost a sandwich .
  6. Repeat this operation until all the aubergines are used up.
  7. In a small bowl, pour the eggs and add a pinch of salt and pepper. Beat them lightly. In another bowl, however, pour the flour.
  8. Completely wet each eggplant sandwich in the eggs and, then, put it in the flour, pressing on each side with your hands, to make the powder adhere evenly.
  9. Fill a saucepan with plenty of seed oil and heat it on the stove.
  10. Once hot, dip a couple of eggplants at a time and fry for about 4 minutes , until golden on both sides. Gradually place them on a tray covered with absorbent paper to let them cool.

storage

With this traditional Neapolitan recipe you will conquer everyone at the table. The best advice is to enjoy them hot and freshly made. If they are left over, keep them in the fridge for 1 day , in an airtight container.

If you love these vegetables, you can’t miss the recipe for a light eggplant parmigiana .


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