Vegetables

Eggplant

The purple color of the eggplant

The aubergine has a characteristic purple color; it represents a kind of defense genetically selected in a natural way by the vegetable. Thanks to this color, which can sometimes be almost black, the plant can defend itself from the sun’s rays. It contains a pigment, which takes the name of anthocyanin, present in high quantities in the peel. Its benefits are numerous, among the main ones there is the characteristic of being a powerful antioxidant, able to fight radicals. It also has laxative properties, and is a widely used ingredient in cosmetics for creams or masks. On the market there are several varieties of aubergine, such as the red one from Rotonda, which almost tends to orange; the white one tinged with purple called the New York Giant; or the Black Beauty, very dark.

Diseases of the eggplant


The aubergine can be attacked and infested by snails, mice and numerous bacteria or parasites, such as Colorado beetle or whitefly. Attention should also be paid to fungi, such as downy mildew and white sickness. In this case it will be sufficient to use an antifungal product and it will be advisable to implement a temporary suspension of irrigation. When watering, avoid throwing water on the leaves, but try to irrigate the soil exclusively. Among the most common diseases there are also gray mold, which causes the leaves to bend and wither; the Pythium, which causes the whole plant to rot; rhizoctonia, which has various black spots. Other animals to keep away are red spider mites, aphids and bedbugs that must be removed with special insecticides.

Eggplant pasta


The classic eggplant pasta, a key dish of the Mediterranean diet, is called pasta alla norma. The recipe originates from Sicily and takes its name from the famous work of the composer Bellini, as it also represented a real masterpiece like the tragedy of the same name. The traditional recipe includes the following ingredients: peeled tomatoes, rigatoni, ricotta, garlic, oil and obviously aubergines. First you have to cut and slice the vegetables lengthwise. Once the aubergines have been rinsed, let them dry, and fry them in a pan with plenty of oil. Provide to cook the pasta; in the meantime, put the diced tomatoes and aubergines in a saucepan and sauté everything for a few minutes. Drain the pasta, add it to the sauce and add some grated ricotta.

The eggplant: Pasta with eggplant


The aubergine can be used to season your pasta dishes in different variations.In addition to the classic pasta you can prepare an excellent lasagna with vegetables. In this case you have to take the aubergines, cut them, slice them and fry them. At this point take the lasagna and alternate a layer of pasta and one of aubergines seasoning everything with sauce, mozzarella and cooked ham cut into cubes. to your liking, add some sliced ​​courgette. Another delicious alternative is pasta with pesto and eggplant, a fresh and tasty dish. Once you have prepared, or bought ready-made, the pesto alla genovese, all you have to do is cook the pasta while you soak the aubergine slices in water and vinegar for two minutes. Once drained, grill them and add them to the pasta together with the pesto. If you like, you can decorate the dish with basil, parsley and pepper.

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