Roasted Eggplants with Caciocavallo Cheese and Beetroot Shoots
Category: Appetizers | Serves: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggplants | 2 |
| Caciocavallo Cheese | 150g |
| Beetroot Shoots | 30g |
| Alfalfa Shoots | 30g |
| Cherry Tomatoes | 150g |
| Oregano | to taste |
| Fresh Basil | to taste |
| Extra Virgin Olive Oil | to taste |
| Sea Salt | to taste |
Instructions
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Preheat and Prepare the Eggplants: Start by washing the eggplants thoroughly. Cut them in half lengthwise, and using a sharp knife, score the flesh in a crisscross pattern, making sure to avoid cutting through the skin. This will allow the flavors to infuse during roasting.
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Salting the Eggplants: Generously sprinkle sea salt over the cut side of the eggplants. Use your hands to rub the salt into the flesh, ensuring it penetrates the surface. Allow the salted eggplants to rest upside down on a grill or rack for at least 1 hour to draw out excess moisture.
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Rinse and Dry: After the resting period, rinse the eggplants under cold water to remove the salt. Pat them dry with a paper towel to ensure they are completely moisture-free.
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Roast the Eggplants: Place the eggplants cut side up on a baking tray. Roast in a preheated oven at 375°F (190°C) for 20 minutes. During the first stage of cooking, avoid adding any oil, as this will help maintain the texture of the shoots later.
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Add Cheese and Continue Roasting: After the first 20 minutes of roasting, remove the eggplants from the oven and sprinkle them with the grated Caciocavallo cheese. Return them to the oven and roast for an additional 20 minutes, or until the cheese has completely melted and the eggplants are tender.
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Finish with Toppings: Once the eggplants are roasted and the cheese has melted, remove the tray from the oven. Top each eggplant with a handful of beetroot and alfalfa shoots. Slice the cherry tomatoes and scatter them over the eggplants as well.
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Season and Serve: Drizzle with extra virgin olive oil, sprinkle with fresh oregano leaves, and add fresh basil for a burst of flavor. Serve warm and enjoy this delicious, savory appetizer!
Nutritional Information:
This roasted eggplant dish is not only rich in flavor but also offers a range of nutrients. The eggplants provide fiber, antioxidants, and vitamins, while the Caciocavallo cheese adds protein and calcium. The fresh shoots contribute additional vitamins and minerals, making this dish a healthy and delightful start to any meal.
Perfect Pairing:
This dish pairs wonderfully with a light, crisp white wine or a refreshing herbal iced tea, making it a great appetizer for a summer gathering or a light, flavorful side dish.
Embrace the vibrant flavors of the Mediterranean with this roasted eggplant recipe! The combination of smoky, tender eggplant and melty Caciocavallo cheese, topped with fresh shoots and juicy tomatoes, offers an unforgettable taste experience.
