Sicilian-Style Eggplant (Melanzane alla Sarda) Recipe
Category: Side Dishes
Servings: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Garlic | 2 cloves |
| Extra virgin olive oil | to taste |
| Fine salt | to taste |
| Black pepper | to taste |
| Eggplant (preferably long or round) | 970g |
| Ripe tomatoes (Roma) | 500g |
| Parsley | 3 sprigs |
Instructions:
-
Preparation of the Eggplant:
Start by selecting the eggplant variety of your choice, either the elongated violet kind or the round variety, both of which work beautifully for this dish. Wash the eggplants thoroughly under running water. Next, slice them into ½ cm thick rounds. -
Salt the Eggplant:
Once the eggplants are sliced, sprinkle a generous amount of fine salt over the slices. Place them in a colander, arranging them evenly. Cover the slices with a plate and place a weight on top. Let them rest for about 30 minutes to allow the eggplants to release their bitter liquid. -
Prepare the Tomatoes:
While the eggplants are draining, wash the tomatoes thoroughly and cut them in half. Using a small knife, gently remove the seeds from the center of each tomato. After removing the seeds, chop the tomatoes into small ½ cm pieces. -
Season the Tomatoes:
Transfer the chopped tomatoes to a bowl, then add finely minced garlic. Season with a drizzle of extra virgin olive oil, salt, and freshly ground black pepper to taste. Toss everything together and let the mixture sit for a few minutes to allow the flavors to combine and the tomatoes to macerate in the seasoning. -
Rinse and Dry the Eggplant:
After 30 minutes, check the eggplants. You should see that they have released their bitter liquid. Rinse the slices under cold running water to remove any excess salt. Gently pat them dry with a clean kitchen towel to ensure they’re free from moisture. -
Assemble the Dish:
Take an oven-safe baking dish and start layering the eggplant slices. Begin with a layer of eggplant, then top with a layer of the prepared tomato mixture. Repeat the layers, alternating between eggplant and tomatoes, until all the ingredients are used up. -
Bake the Dish:
Preheat your oven to 200°C (390°F) in static mode. Place the baking dish in the oven and bake for about 40 minutes, or until the eggplants are tender and the tomatoes have softened and developed a delicious, caramelized texture. -
Garnish and Serve:
Once the melanzane alla sarda are baked, remove the dish from the oven. For an extra burst of freshness, sprinkle finely chopped parsley over the top before serving. The dish can be enjoyed both hot or at room temperature, depending on your preference.
This Sicilian-style eggplant dish pairs perfectly with a variety of meals, from grilled meats to hearty pasta dishes. It’s an incredibly versatile side that embodies the flavors of the Mediterranean with its blend of savory, tangy, and aromatic elements. Enjoy!
