Crunchy baskets with eggplant and zucchini caponata
- Lactose Free
- Vegetarian
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 25 min
- Makes: 16 pieces
- Note + the time for releasing the water from the eggplants
PRESENTATION
If you're on the hunt for an antipasto vegetariano that's both chic and bursting with flavor, you really can't go wrong with these cestini croccanti. They're filled with caponata di melanzane and caponata di zucchine—pretty much the perfect combo. I mean, seriously good. So, here’s the deal: this idea comes straight from Sicily, where fresh veggies like eggplant and zucchini are a big deal. They're mixed into a classic caponata that’s all about that sweet and tangy vibe, thanks to the tomato sauce. And look, toss in some fresh basil and you've got a dish that really really pops with flavor. In Sicily, finding that balance is key—the tender veggies get just the right bite from the sauce, while the basil gives it a refreshing finish. And here's the thing—all this deliciousness is tucked inside these crisp baskets made with pasta brisée. So, they're not just tasty but totally eye-catching too.
These little baskets are a hit—no question. Perfect for parties or buffets. They look fancy, but trust me, they’re super fun to eat with your hands. People love the mix of crispy pastry with that moist, flavor-packed filling. Featuring verdure estive, or summer veggies, these baskets bring a lightness you don't usually find in heavier starters. And, oh man, the golden color when they come out of the oven just makes them irresistible. Whether you're after an antipasto sfizioso or need some laid-back finger food, these baskets offer flexibility and charm. They're a nod to ricetta italiana tradition with a twist. Thing is, they get people chatting—and reaching for seconds before you know it. For a real taste of cucina mediterranea with a creative spin, these are a fantastic pick. Plus, they're a great way to add some Sicilian flair to your table. So, your guests leave happy, and honestly, what's better than that? If you're planning a get-together or just feel like trying something new, these baskets are just what you need. For real.
INGREDIENTS
- Ingredients for 16 baskets
- Eggplant 10.6 oz (300 g) - long
- White zucchini 2.67 cups (300 g)
- Red Tropea onions 1
- Tomato purée 13 tbsp (200 g)
- Red wine vinegar 3.4 tbsp (50 g)
- Sugar 2 ½ tbsp (30 g)
- Coarse salt 5 ¼ tsp (30 g)
- Extra virgin olive oil 3.4 tbsp (50 g)
- Pasta disks 16
- Fine salt to taste
- Black pepper to taste
- for brushing
- Eggs - 1
- for garnishing
- Basil to taste
How to prepare Crunchy baskets with eggplant and zucchini caponata
To prepare the crunchy baskets with eggplant and zucchini caponata, wash all the vegetables under plenty of fresh running water. Trim the eggplants 1 and cut them into cubes 2, then arrange them in layers in a colander placed over a bowl 3,
sprinkling coarse salt between each layer 4. Cover with a plate and place a weight on top so that the eggplants release their moisture 5; let it rest for 1 hour. After the necessary time, rinse the eggplants from the excess salt under running water 6,
then dry them with a tea towel 7. Trim the zucchinis, cut them into rounds, and then dice them 8. In a non-stick pan, let the finely sliced onion wilt with half the oil over low heat (if the onion darkens, you can add a drop of water), then add the zucchini pieces, cooking them for 2 minutes 9.
Add the tomato sauce 10, adjusting the salt and pepper to taste 11 and stirring with a wooden spoon; let it cook for another 10 minutes. In another pan, heat the oil, then cook the eggplant cubes for 3-4 minutes 12.
When the two preparations are ready 13, combine them and mix everything with a spatula 14. Add the sugar 15,
pour the vinegar and let it evaporate over medium heat for 3-4 minutes 16. Finally, add some basil leaves 17; turn off the heat and let it cool; meanwhile, prepare the baskets: place molds or steel rings with a diameter of 3 inches and height of 1 inch on a baking sheet lined with a sheet of parchment paper. Take one disc of dough at a time 18
and place it inside the molds, crimping the edges to form a basket 19; brush the discs with the egg 20, then bake them in a preheated static oven at 392°F for 15 minutes (or at 356°F for 8-10 minutes if in a fan oven). Once ready 21, let the baskets cool.
Then take the baskets and place them on a serving plate; unmold them 22, then fill them with a couple of spoonfuls of the caponata you prepared 23. Finish by adding some basil leaves for garnishing: your crunchy baskets with eggplant and zucchini caponata are ready to be served and enjoyed 24!