Sicilian Purple Aubergine 500 Gr.
The sicilian purple aubergines are ideal to always have in the fridge to make tasty recipes, but also only main side dish for your dishes. Rounding or long are characterized by more or less intense purple color. They are also very rich in nutritional properties that provide benefits to our entire organism. Product details:
- The price shown is 500 gr. of product.
- Delivery in 24/72 hours inside a cardboard box easily disposed of.
- Transport takes place with refrigerated means (with temperature between 4 and 8 degrees centigrade) so that the product arrives in perfect condition throughout Italy.
- Hand selected product: only of very first quality.
Continue reading below the characteristics of this fantastic Sicilian product.
Melanzana Viola Siciliana
The purple aubergines are ideal to always have in the fridge to make tasty recipes, but also only main side dish for your dishes. Round or long are characterized by colour purple more or less intense. They are also rich in nutritional properties that give benefits to all our organism. In fact eggplant, being little calorie, is often recommended in a diet slimming; moreover the large amount of fibers present in the vegetable gives a feeling of satiety. It must always be cooked for the presence of solanine.
Nutritional values and calories
The purple aubergines are characterized by a low calorie content; in fact they are present in the mediterranean diet grilled with parsley and a thread of oil. They contain 18 kcal every 100 grams. Obviously our kitchen often leads to embellishment of this vegetable and consequently you have to be careful about added sauces and melted cheeses. Also in the eggplant we find mineral salts such as calcium, magnesium and potassium and to keep in high doses also with cooking are fibers.
Recipe Fried eggplants (dose for four people):
- 2 round aubergines
- 2 eggs
- scratched pan
- seed oil
After washing the eggplants thick slice cutters about half cm. Divide into 3 different dishes: the flour, the scratched bread and the two eggs. Meanwhile, warm in a pan an abundant amount of seed oil that will serve for frying. Dip the eggplants first into the flour, then into the egg and finally into the scratched bread. Finally, dive into the already hot oil keeping the medium-low fire. They must have a golden one to remove them from the oil on both sides! Once you take off, put them in a paper towels. Salt, and good appetite!
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