Calamary recipe with aubergines | Bittersweet

1 week ago

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I Calamari with aubergines I am a second of refined and tasty fish, perfect for those who love Mediterranean flavors. The filling, prepared with chopped tentacles, stale bread, eggs and salamigive softness and character to the dish, while the cream of eggplant It enhances the delicacy of the squid with a velvety consistency.

This recipe represents a perfect balance between softness and crunchinessWith the contrast between the tasty filling and the calamaro bag well golden in a pan. An ideal second course for a fish dinner with a touch of originality.

Ingredients for 4 people

Preparation 30 min
Rest time 20 min
Calorie 409 kcal x 100g
Difficulty average

How to prepare: eggplant squid

Clean the squid: Deceive the gently i tentacles from the bag and remove with a knife theeye they bowelif still present. If necessary, put a finger in the bag to eliminate any residues. Remove the cartilaginous part and peel the external surface of the squid.
Prepare the filling: soak the stale bread In warm water to soften it. Chop thegarlic and the parsleybeat theegg and squeeze the bread.
Mix the ingredients: finely chop i tentacles and the salamithen add them to the mixture of Bread, garlic and parsley. Mix well until you get a homogeneous and compact filling.
Stuff the squid: Fill the bags of Squid with the filling and seal them with one toothpick.
Cook the squid: In a large pan, heat two tablespoons of extra virgin olive oil And brown the squid over medium-high heat until golden brown. Lower the heat, cover with a lid and cook until they are well cooked.
Prepare the aubergine cream: Cook the eggplant whole, wrapped in aluminum paper, in the preheated oven a 180 ° C. For 40 minutes. Once cooked, peel it and blend it with a wireextra virgin olive oilA clove ofgarlic and a pinch of chili.
Serve: lay the squid on a bed of eggplant cream and garnish with cherry tomatoes cut in half. Complete with a drizzle of oil and a sprinkling of chopped parsley.

Calamari variant with aubergines

For an even tastier version, you can Bake the squid in the oven A 180 ° C for about 25 minuteslaying them on a bed of sliced potatoes Season with oil, salt and rosemary. This method will make the dish even tastier and perfect for those who love the lightest cooking.

Wash the cherry tomatoes, cut them into quarters, season with salt and oil and put them on the serving plate with the aubergine sauce and the stuffed squid.

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1 week ago

0 1 2 minutes read