Eggplant on the “red carpet”, Grilled Cuttlefish, Cannellini and Celery Salad with Balsamic Vinegar

by | Jun 16, 2021 | Recipes, Savory recipes | 0 comments

Cooking time: 3 h 3 min

Ingredients for 2 portions:

Preparation:

Cut open the eggplant and cut its surface in a cross like way. Season the both halves with some salt and leave at rest for about an hour.

Cut the cuttlefish lengthwise in order to obtain thin slices. Make the cuts in the way we show it in the video. Season with salt, oil and pepper and leave aside.

Cut the bread into pieces. Roast it in the oven at 160 °C until it browns. Then use your hands to crumble the roasted bread and leave aside.

Squeeze delicately the eggplant, removing excess water. Fry into some seed oil until it browns.

Leave the fried eggplant to cool onto a sheet of absorbent paper at room temperature. Use a spoon to extract the eggplant pulp. Toss it in a pan with garlic, oil, salt and pepper.

Afterwards, blend the pulp with breadcrumbs, a bit of fresh basil, several pitted olives and a tbsp. of Balsamic Vinegar.

Once the mixture is ready, use it to stuff the two halves of the eggplant. Leave them aside.

Wash and clean the celery. Peel it and cut into cubes. Add the beans. Season with salt, oil, a bit of pepper and our Balsamic Vinegar.

Now we have to cook the cuttlefish.

Put a non-stick pan over the heat, adding a pinch of salt. Once the pan gets hot, cook the cuttlefish starting from the cut side. Put a weight onto the cuttlefish to make it curl as we show it in the video. Season with salt and oil.

Serve the dish with a drizzle of Balsamic Vinegar. Buon Appetito!

The recipe created by the chef Umberto De Magistris @Mediterranean_Chef

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