Calzoncini stuffed with aubergines and stringy mozzarella, an alternative to the usual pizza, ideal for an evening with friends

Calzoncini stuffed with aubergines and stringy mozzarella, an alternative to the usual pizza, ideal for an evening with friends

Bring the party to the table with these aubergine and fibrous mozzarella stuffed underpants, a real pleasure that will make everyone happy, from the biggest to the smallest of your guests.

A delicious version of an appetizing appetizer like few others, different from the usual pizza, ideal especially if you are planning a dinner with friends and do not want to spend all day in the kitchen.

Recipe Calzoncini stuffed with eggplant and fibrous mozzarella

An ingenious trick will help you cut the time in half, just half an hour to have an over-the-top dinner ready that will win everyone over

When you have guests it is normal to want to have a magic wand with which to prepare dinner without making a mess and in a very short time so as not to spoil the pleasure of being in company by spending hours on the stove or cleaning. This is the perfect solution for you: you can also prepare part of the recipe the day before, that is, the aubergines, to fill and put your delicious calzoncini directly in the oven. In this way, 20 minutes will be enough to bring them fragrant and stylized to the table, ready to delight everyone!

Also read -> Neapolitan sandwiches with a soft consistency and a tasty filling, here is the traditional recipe

Ingredients

4 puff pastry rolls
700 gr of aubergines
A bottle of tomato puree
A garlic clove
200 grams of mozzarella
a yolk
fresh basil to taste
Salt and pepper to taste
Extra virgin olive oil to taste

Elaboration of calzoncini stuffed with aubergines and fibrous mozzarella

To make this dish, start by cutting the mozzarella into small pieces and place it in the refrigerator in a colander to lose excess milk. Proceed by washing the aubergines well. Clean them by chopping them, then cut them into cubes and remove the internal seeds and put them to soak in water and salt for at least an hour. In a saucepan, pour a little extra virgin olive oil and add a clove of peeled, cored and minced garlic. Fry it over low heat, then pour in the tomato puree, season with salt and cover with a lid.

Once this is done, we drain the aubergines and squeeze them so that they release as much vegetation water as possible, then we distribute them on a clean cloth and dry them well. Heat a large saucepan with plenty of oil to fry and when it is hot, add the aubergines. Transfer the fried aubergines to absorbent paper and allow to dry well. Then pour them into the tomato sauce, cook for a few minutes, add a little chopped basil and set aside.

Once this is done, open the puff pastry and make circles with a puff pastry bowl about 10 centimeters in diameter. Prick the surface halfway and on the other half place a little aubergine and mozzarella cut into small pieces.

Read also -> Focaccia with sausage and broccoli, the Neapolitan recipe to discover and perfect for sharing

Zip down the middle to form the pants and seal the ends. Transfer them to a baking tray lined with baking paper, separate them and paint the surface with beaten egg yolk. Cook at 200 degrees for half an hour: when they are puffy and golden brown, turn them off and let them cool before serving.

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