{"id":6445,"date":"2021-09-22T15:32:07","date_gmt":"2021-09-22T13:32:07","guid":{"rendered":"https:\/\/luigipomata.com\/?page_id=6445"},"modified":"2026-02-24T11:54:22","modified_gmt":"2026-02-24T10:54:22","slug":"squid-and-its-ink-with-smoked-aubergines","status":"publish","type":"page","link":"https:\/\/luigipomata.com\/en\/pomatas-world\/the-recipes\/squid-and-its-ink-with-smoked-aubergines\/","title":{"rendered":"SQUID AND ITS INK WITH SMOKED AUBERGINES"},"content":{"rendered":"<p>[vc_row row_content_width=&#8221;grid&#8221; css=&#8221;.vc_custom_1632304095300{margin-top: 35px !important;margin-bottom: 35px !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;6444&#8243; img_size=&#8221;full&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;]<div class=\"eltdf-section-title-holder title-ricette-sez eltdf-st-standard eltdf-st-title-left eltdf-st-normal-space \" >\n\t<div class=\"eltdf-st-inner\">\n\t\t\t\t\t<h3 class=\"eltdf-st-title\" >\n\t\t\t\tUTENSILS\t\t\t<\/h3>\n\t\t\t\t\t\t\t<div class=\"eltdf-separator-holder clearfix\">\n\t\t\t\t<div class=\"eltdf-separator\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text css=&#8221;.vc_custom_1771239102099{margin-bottom: 25px !important;}&#8221;]Baking tray, Blender, Sieve, Grater, Piping bag<br \/>\n&#8211; Sieve<br \/>\n[\/vc_column_text]<div class=\"eltdf-section-title-holder title-ricette-sez eltdf-st-standard eltdf-st-title-left eltdf-st-normal-space \" >\n\t<div class=\"eltdf-st-inner\">\n\t\t\t\t\t<h3 class=\"eltdf-st-title\" >\n\t\t\t\tINGREDIENTS\t\t\t<\/h3>\n\t\t\t\t\t\t\t<div class=\"eltdf-separator-holder clearfix\">\n\t\t\t\t<div class=\"eltdf-separator\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text]<\/p>\n<ul>\n<li>12 paranza small squids<\/li>\n<li>1 tsp squid ink<\/li>\n<li>6 black aubergines<\/li>\n<li>200 g tofu<\/li>\n<li>10 slices of smoked tuna<\/li>\n<li>1\u20442 bunch of basil<\/li>\n<li>50 g almonds<\/li>\n<\/ul>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row row_content_width=&#8221;grid&#8221; css=&#8221;.vc_custom_1632305722706{margin-top: 35px !important;margin-bottom: 100px !important;}&#8221;][vc_column]<div class=\"eltdf-section-title-holder title-ricette-sez eltdf-st-standard eltdf-st-title-left eltdf-st-normal-space \" >\n\t<div class=\"eltdf-st-inner\">\n\t\t\t\t\t<h3 class=\"eltdf-st-title\" >\n\t\t\t\tINSTRUCTIONS\t\t\t<\/h3>\n\t\t\t\t\t\t\t<div class=\"eltdf-separator-holder clearfix\">\n\t\t\t\t<div class=\"eltdf-separator\"><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n<\/div>[vc_column_text]<\/p>\n<ol>\n<li>Clean squid by removing the entrails<\/li>\n<li>Place the aubergines on a baking tray in the oven at 180\u00b0C for 30 minutes<\/li>\n<li>When the aubergines are cooked, remove the skin and drain<\/li>\n<li>Take two cooked aubergines, put them in a blender and blend them, adding the squid ink, almonds and slices of smoked tuna<\/li>\n<li>Once mixed, sieve the mixture<\/li>\n<li>Grate the tofu<\/li>\n<li>Chop the remaining aubergines with a knife and season with extra virgin olive oil, the blended smoked tuna, grated tofu and chopped basil<\/li>\n<li>Place the aubergines, tofu and basil in a piping bag<\/li>\n<li>Stuff the squid with the aubergines and fry in a pan with oil<\/li>\n<li>Finish cooking in the oven at 180\u00b0C for 7 minutes<\/li>\n<li>Serve with the creamy black aubergine at the bottom of the dish and the stuffed squid on top<\/li>\n<\/ol>\n<p>[\/vc_column_text][vc_row_inner content_text_aligment=&#8221;center&#8221; css=&#8221;.vc_custom_1632306988388{margin-top: 50px !important;}&#8221;][vc_column_inner width=&#8221;1\/6&#8243;]<a itemprop=\"url\" href=\"https:\/\/luigipomata.com\/en\/pomatas-world\/the-recipes\/#tab-antipasti\" target=\"_self\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-pattern\"  >\n\t<span class=\"eltdf-btn-pattern-holder\" ><\/span>\n    <span class=\"eltdf-btn-text\">STARTERS<\/span>\n    <\/a>[\/vc_column_inner][vc_column_inner width=&#8221;1\/6&#8243;]<a itemprop=\"url\" href=\"https:\/\/luigipomata.com\/en\/pomatas-world\/the-recipes\/#tab-primi\" target=\"_self\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-pattern\"  >\n\t<span class=\"eltdf-btn-pattern-holder\" ><\/span>\n    <span class=\"eltdf-btn-text\">FIRST COURSES<\/span>\n    <\/a>[\/vc_column_inner][vc_column_inner width=&#8221;1\/6&#8243;]<a itemprop=\"url\" href=\"https:\/\/luigipomata.com\/en\/pomatas-world\/the-recipes\/#tab-secondi\" target=\"_self\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-solid\"  >\n\t<span class=\"eltdf-btn-pattern-holder\" ><\/span>\n    <span class=\"eltdf-btn-text\">SECOND COURSES<\/span>\n    <\/a>[\/vc_column_inner][vc_column_inner width=&#8221;1\/6&#8243;]<a itemprop=\"url\" href=\"https:\/\/luigipomata.com\/en\/pomatas-world\/the-recipes\/#tab-dessert\" target=\"_self\"  class=\"eltdf-btn eltdf-btn-medium eltdf-btn-pattern\"  >\n\t<span class=\"eltdf-btn-pattern-holder\" ><\/span>\n    <span class=\"eltdf-btn-text\">DESSERTS<\/span>\n    <\/a>[\/vc_column_inner][vc_column_inner width=&#8221;1\/6&#8243;][\/vc_column_inner][vc_column_inner width=&#8221;1\/6&#8243;][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row row_content_width=&#8221;grid&#8221; css=&#8221;.vc_custom_1632304095300{margin-top: 35px !important;margin-bottom: 35px !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_single_image image=&#8221;6444&#8243; img_size=&#8221;full&#8221;][\/vc_column][vc_column width=&#8221;1\/2&#8243;][vc_column_text css=&#8221;.vc_custom_1771239102099{margin-bottom: 25px !important;}&#8221;]Baking tray, Blender, Sieve, Grater, Piping bag &#8211; Sieve [\/vc_column_text][vc_column_text] 12 paranza small squids 1 tsp squid ink 6 black aubergines 200 g tofu 10 slices of [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":6419,"menu_order":1,"comment_status":"closed","ping_status":"closed","template":"full-width.php","meta":{"footnotes":""},"class_list":["post-6445","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>SQUID AND ITS INK WITH SMOKED AUBERGINES - Luigi Pomata<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/luigipomata.com\/en\/pomatas-world\/the-recipes\/squid-and-its-ink-with-smoked-aubergines\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"SQUID AND ITS INK WITH SMOKED AUBERGINES - Luigi Pomata\" \/>\n<meta property=\"og:description\" content=\"[vc_row row_content_width=&#8221;grid&#8221; 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