Emprimir
Correo Electrónico
 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1157g | |
| Calories 265 | |
| Calories from Fat 19 | 7% |
| Total Fat 2.28g | 3% |
| Saturated Fat 0.35g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 37mg | 2% |
| Potassium 2709mg | 77% |
| Total Carbs 61.12g | 16% |
| Dietary Fiber 30.1g | 100% |
| Sugars 28.22g | 19% |
| Protein 11.68g | 19% |
%20add%20the%20tomatoes%20and%20saut%C3%A9%20them%20over%20a%20very%20brisk%20flame%20until%20they%20have%20cooked%20down.%20They%20will%20have%20melted%20into%20a%20kind%20of%20sauce,%20but%20with%20some%20chunkiness%20left%20in%20them.%20If%20you%E2%80%99ve%20made%20the%20tomato%20ahead%20of%20time,%20you%20can%20just%20let%20it%20rest%20off%20heat%20until%20you%E2%80%99re%20need%20it.%3C/p%3E%3Cp%3ENow%20for%20the%20final%20step:%20Add%20the%20eggplant%20to%20the%20tomatoes%20in%20the%20skillet.%20Mix%20everything%20together%20very%20gingerly%20to%20avoid%20turning%20the%20eggplant%20(which%20should%20be%20quite%20tender)%20into%20mush.%20If%20you%20have%20the%20skill,%20the%20best%20way%20is%20to%20toss%20the%20ingredients%20around%20in%20the%20skillet.%20If%20you%E2%80%99re%20not%20up%20to%20that,%20then%20a%20spatula%20will%20do%20a%20more%20delicate%20job%20than%20a%20wooden%20spoon.%20Let%20the%20eggplant%20and%20tomatoes%20saut%C3%A9%20over%20very%20brisk%20heat,%20tossing%20them%20from%20time%20to%20time,%20almost%20as%20if%20you%20were%20doing%20an%20Asian%20stir-fry,%20for%20a%20few%20minutes%20to%20let%20the%20flavors%20meld.%20Just%20before%20you%E2%80%99re%20done,%20add%20in%20the%20fresh%20basil%20and%20parley%20and%20finish%20the%20cooking.%3C/p%3E%3Cp%3EServe%20hot%20or%20at%20room%20temperature.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EThe%20classic%20recipe%20calls%20for%20keeping%20the%20skin%20on,%20for%20both%20flavor%20and%20visual%20interest.%20And%20if%20you%20have%20nice,%20fresh,%20young%20eggplants%20on%20hand,%20or%20perhaps%20some%20of%20those%20long,%20thin%20Asian%20eggplants,%20which%20have%20tender%20skins%20and%20lend%20themselves%20very%20well%20to%20this%20dish,%20don%E2%80%99t%20bother%20peeling%20them.%20Older,%20larger%20eggplants,%20however,%20including%20%E2%80%98standard%E2%80%99%20supermarket%20eggplants,%20can%20sometimes%20have%20rather%20tough%20and%20bitter%20skins.%20If%20you%20have%20any%20doubts,%20peel%20the%20skin%20or%20at%20least%20cut%20some%20of%20the%20skin%20off%20as%20you%20prepare%20them.%20If%20the%20eggplant%20is%20young%20and%20fresh%20enough,%20you%20can%20dispense%20with%20the%20initial%20purging.%3C/p%3E%3Cp%3EThe%20tomatoes%20should%20be%20very%20ripe%20and%20in%20season.%20They%20can%20be%20peeled,%20too,%20if%20you%20mind%20bits%20of%20tomato%20skin%20in%20your%20dish.%20(Personally,%20I%20don%E2%80%99t.)%20If%20you%20can%E2%80%99t%20find%20tasty%20tomatoes,%20opt%20for%20cherry%20or%20grape%20tomatoes,%20cut%20in%20half,%20or%20hydroponics,%20which%20often%20aren%E2%80%99t%20half%20bad.%20In%20a%20pinch,%20canned%20tomatoes%20will%20also%20do%20nicely,%20but%20use%20a%20%20less%E2%80%94perhaps%20half%20as%20much%20as%20indicated%20above%E2%80%94as%20they%20will%20otherwise%20overwhelm%20the%20dish.%20Actually,%20the%20exact%20amount%20of%20tomato%20is%20really%20a%20matter%20of%20taste;%20some%20recipes%20call%20for%20a%201:2%20ratio%20of%20tomato%20to%20eggplant%20by%20weight,%20as%20given%20above,%20some%20as%20little%20as%201:3.%3C/p%3E%3Cp%3EFor%20the%20in%20bianco%20version,%20you%20saut%C3%A9%20the%20garlic%20in%20the%20olive%20and%20then%20add%20the%20eggplant%20chunks,%20purged%20but%20still%20raw.%20Saut%C3%A9%20the%20eggplant%20until%20tender%20and%20lightly%20browned,%20adding%20minced%20parsley%20just%20before%20it%E2%80%99s%20done.%20Be%20rather%20generous%20with%20the%20olive%20oil,%20as%20even%20when%20purged%20the%20eggplant%20will%20tend%20to%20drink%20it%20up.%3C/p%3E%3Cp%3EParmigiana%20di%20melanzane%20(Eggplant%20Parmesan)%3C/p%3E%3Cp%3ECaponata%20siciliana%20(Sicilian%20Eggplant%20Antipasto)%3C/p%3E%3Cp%3EFunghi%20trifolati%20(Saut%C3%A9ed%20Mushrooms)%3C/p%3E%3Cp%3ESpinaci%20ripassati%20in%20padella%20(Saut%C3%A9ed%20Spinach)%3C/p%3E%3Cp%3EZucchine%20cacio%20e%20uova%20(Zucchini%20with%20Egg%20and%20Cheese%20Sauce)%3C/p%3E%3Cp%3EBroccoli%20strascinati%20(Dry-Saut%C3%A9ed%20Broccoli)%3C/p%3E%3Cp%3ELike%20Loading...%3C/p%3E){kind=link}