Melanzane a Scabecciu is a typical candy & bitter eggplant antipasto from Sardinia, which I loved at Agriturismo Oasi Blu in Calasetta. There it was made with pretty crimson eggplant from the agriturismo’s backyard, however it is usually very good with common eggplant/aubergine. On the agriturismo it was topped with caramelized onion, which I appreciated and have additionally added right here. Related dishes are additionally ready in Liguria and Campania.
Components
1 eggplant
1 onion
additional virgin olive oil
salt and freshly floor black pepper
60 ml (1/4 cup or 4 Tbsp) white wine vinegar
1 Tbsp (12.5 grams) sugar
1 Tbsp minced recent flat leaf parsley
Directions
Minimize the eggplant into slices of about 1 to 1.5 cm (1/2 inch) thick. Place them on kitchen paper in a single layer and sprinkle with salt on each side. Permit the salt to attract out the juices for 30-60 minutes.
Within the meantime, halve the onion after which slice it thinly. Sauté the onion with some salt in olive oil over medium warmth, stirring recurrently…
…till the olden is smooth and golden brown. It will take at the least half-hour. You don’t need the onion to turn into crispy, so regulate the warmth fastidiously and stir steadily. When the onions are completed to your liking, flip off the warmth and permit to chill to room temperature.
Wipe the eggplant slices dry with paper towels. There isn’t a must rinse them (should you utilized an affordable quantity of salt).
I prefer to roast eggplant within the oven relatively than pan frying it, as that method it should take up much less oil. Preheat the oven to 225/440F (not fan compelled).
Prepare the eggplant slices in a single layer on a baking sheet lined with oven paper. Brush the eggplant slices calmly with olive oil on each side.
Roast the eggplant within the oven for 10-Quarter-hour at 225C/440F, then flip the slices…
…and roast an extra 10 to fifteen minutes on the opposite aspect. The eggplant ought to be cooked by way of and golden brown, not burnt.
Pour 60 ml white wine vinegar and 1 tablespoon sugar into a large acid proof frying pan wherein the eggplant suits in a single layer.
Convey to a boil, stirring, and simmer for a few minute to dissolve the sugar and soften the vinegar.
Flip off the warmth and place the eggplant slices within the dressing. Permit the eggplant to take in the dressing for at the least an hour or so, turning them occasionally.
Serve the eggplant with the caramelized onions on high, sprinkled with minced parsley and drizzled with good high quality additional virgin olive oil. Grind some black pepper on high. This dish is served at room temperature.
