The PULLASTIELLO-Style EGGPLANTS are a traditional Neapolitan appetizer that captivates the taste buds with its combination of flavors and inviting presentation. This recipe is perfect as an appetizer or as a light and tasty main dish. The eggplants are stuffed with mozzarella and salami, then coated in egg for a golden crispy crust. The result is a dish that will satisfy every craving for flavor and texture.
The pullastiello-style eggplants are a classic Neapolitan recipe, loved by young and old alike. The melting mozzarella blends perfectly with the tasty salami, creating an irresistible mix of sweetness and spiciness. The egg coating gives the eggplants an external crunch that contrasts with the softness of the filling, creating a combination of textures that will satisfy the most discerning palates.
The pullastiello-style eggplants are the traditional appetizer of Neapolitan cuisine, perfect for starting a meal or serving as a light main dish. The combination of tender eggplants, melting provola, and flavorful salami will satisfy all guests.
This traditional and inviting dish is a triumph of Neapolitan cuisine, rich in authentic flavors that pay homage to the culinary tradition of this fascinating city.
Join me in the kitchen today for some pullastiello-style eggplants.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 10
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 black oval eggplants
- 3.5 oz Neapolitan salami
- 3.5 oz mozzarella
- 2 eggs
- to taste all-purpose flour
Steps
Slice the eggplants, if they are too large you can cut them in half as I did, and fry them in a pan, then drain on kitchen paper.
Stuff with slices of salami and drained mozzarella and pair them.
Beat the eggs in a dish and coat the eggplants, then pass them in the flour and fry.
Drain on kitchen paper and serve.
Bon appétit
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Pullastiello-style Eggplants
Discover the traditional Neapolitan recipe for eggplants. An irresistible and unique appetizer with eggplants stuffed with provola and salami coated in egg. Delight your guests with this tasty dish!
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FAQ (Questions and Answers) Pullastiello-style Eggplants Neapolitan Recipe
What is the origin of pullastiello-style eggplants?
Pullastiello-style eggplants are a traditional appetizer of Neapolitan cuisine, originating from the city of Naples. The name is probably attributed to the owner of the establishment “o Pullastiello” who created them.
Can I replace salami with another type of cold cut?
Absolutely! If you’re not a fan of salami, you can try replacing it with cooked ham or smoked bacon to give a different touch to the recipe.
Can I prepare the eggplants ahead of time?
Certainly! You can stuff the eggplants in advance and store them in the refrigerator until cooking time. This way, you’ll be ready to cook them when needed.
Can I use vegetarian ingredients to stuff the eggplants?
Can I use vegetarian ingredients to stuff the eggplants? Certainly! If you follow a vegetarian diet, you can replace the salami with vegetables like sun-dried tomatoes, olives, or artichokes. This way, you can still enjoy delicious eggplants suited to your preferences.
What is the best way to serve the eggplants?
You can serve the eggplants as an appetizer, accompanied by a fresh mixed salad. If you wish to present them as a main dish, you can pair them with a selection of cheeses and cold cuts, creating a complete culinary experience.
