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Eggplants with Nocellara Belice Olives

ingredients

servings

4

Olive Nere Nocellara del Belice DOP Madama Oliva

120 grams

find out more

Extra virgin olive oil

to taste

Iodized salt

to taste

Peanut oil

to taste

Breadcrumbs

to taste

Type 00 wheat flour

2 spoons

Eggs

2 unit

Almonds

100 grams

Pachino tomatoes

300 grams

Aubergine

1 unit

starters from Italy

Eggplants with Nocellara Belice Olives

Eggplants with Nocellara Belice Olives

vegetarian with gluten with eggs with nuts high in potassium

ready in

50 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Eggplants with Nocellara Belice Olives

The Belice Natural Dop Nocellara Olives, seasoned with aromatic herbs, for their typical flavor are ideal for enjoying themselves as snacks or snacks. In the kitchen are used in seasoned cheese starters, as a side dish or to flavor second meat or fish dishes.

Eggplants with Nocellara Belice Olives step 1

step 1

Cut the sliced ​​eggplant about one centimeter thick. Save them and leave them half an hour in a cobweb so as to eliminate the bitter taste of the eggplant.

Eggplants with Nocellara Belice Olives step 2

step 2

After half an hour wash them and wipe them with a canvas

Eggplants with Nocellara Belice Olives step 3

step 3

Once they are dry, drain them into the flour then into beaten eggs and finally into breadcrumbs. When they are all ready to fry them in peanut oil and dry them out of excess oil with absorbent paper.

Eggplants with Nocellara Belice Olives step 4

step 4

In a bowl cut the pachino and combine the olives after having dumped and chopped almonds. Add an extra-virgin olive oil and salt.

Eggplants with Nocellara Belice Olives step 5

step 5

On a plate serve the eggplant cutlets with the salad of pachino, almonds and Olive Nocellara del Belice al Naturale.

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