mezzelune al sorgo

Try cooking eggplants in an alternative way. In this recipe, the sweetness of aubergines meets an original, gluten-free, nutritious and fibre-rich filling.

Made with our organic Sourghum Spigabuona, a cereal rich in beneficial properties and highly versatile in cooking. It has a high content of fibre, minerals and vitamins, which also make it an excellent natural restorative, useful for combating physical and mental fatigue, stress and bad moods.

These ORGANIC EGGPLANTS are filled with sourghum, capers, cherry tomatoes and aubergines: a mix of Mediterranean flavours that will win over your guests!

All Spigabuona flours are:

Follow the recipe of Cuocadè:



Wash the eggplant, slice it finely and grill the slices on a grill. Soak the capers and dried tomatoes for at least an hour, and the sorghum for at least 6 hours, then rinse and pour into a saucepan.

Cover it with three times the volume of water, cover and cook for 30 minutes. Select the 8 most regular aubergine slices, keep them aside and put the others in the jar of the immersion blender. 

Add the rinsed cherry tomatoes and capers and process until you obtain a creamy puree; if it is too thick, sprinkle with a drop of water. Take about 150 grams of it, keep part of it. 

When the sorghum is cooked. remove the lid and add the aubergine cream, mixing well. Add salt and continue cooking for a few minutes over high heat, until the mixture is firm. Taste if necessary and adjust the flavour. Turn off and leave to cool.

Finely blend the hemp seeds until they become a flour.

Pour into a deep dish and pass the aubergine slices into it, breading them evenly. Shake off the excess flour and fill each half slice with a spoonful of sorghum, finally close it with the second half.

Preheat the oven to 180 degrees; arrange the wallets on a pan lined with parchment paper, sprinkle them with the whole sesame seeds, sprinkle them with a drizzle of oil. Bake for 10 minutes with the ventilated function, then pass on the grill for the last five minutes. Pour the cherry tomato and caper puree kept aside into the mixing bowl, salt and add the oregano and water and process until you obtain a soft and velvety sauce. 

Add the oil and emulsify and leave to rest for a few minutes. 

Pour two tablespoons of sauce on the bottom of each plate, arrange the aubergine crescents and serve.

melanzane al sorgo

we used:

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