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Eggplants Baked in the Sardinian Style

Summary

Yield
Servings
SourceItalian Regional Cooking, Ada Boni
Prep time1 hour
RegionItaly

Description

Melanzana alla SardaWe had had way too much fish during the Covid19 lockdown and were eager to explore some vegetable recipes. This one was a hit! It's easy to make and tasty, and it was satisfying to us as the center of a vegetarian dinner.

Ingredients

1eaeggplant (a good sized purple one)
1clvGarlic (crushed)
2eaParsley sprig
1tSalt
2eaBasil sprig
2Tbreadcrumbs
14ozdiced tomatoes (drained)
1⁄2cOlive oil

Instructions

  1. Preheat the oven to 375.
  2. Cut the eggplant in half lengthwise and rub it with salt to extract some of the bitter flavor.
  3. Prepare the topping: Chop together the garlic and the herbs and mix them with the breadcrumbs. Add salt and pepper if you like.
  4. Wipe the salt and bitter liquid from the eggplants with a paper towel. Make a few incisions in the eggplant flesh.
  5. Rub the breadcrumb mixture over both halves, pressing some of it into the incisions.
  6. Cover with the tomatoes, and then the olive oil.
  7. Bake at 375 until tender, about 45 minutes.
  8. Serve hot or cold. If you serve them cold, add a little drizzle of good quality extra-virgin olive oil to wake up the flavors.
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  • By John at 03/07/2021 - 18:53
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