Eggplant Leccese Melanzane Mbuttunate Recipes

MELANZANA ALLA PARMIGIANA (PERFECT EGGPLANT PARMIGIANA)

Steps:

• Heat about 1 inch extra-virgin olive oil in a deep skillet over medium heat. Pat eggplant slices dry with a paper towel and fry eggplant in batches in the hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
• Combine tomato puree (passata), 1 tablespoon olive oil, garlic, salt, and 4 basil leaves in a saucepan; simmer over medium heat for 10 minutes. Remove garlic from sauce.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
• Place a layer of fried eggplant in the baking dish and cover with a layer of tomato sauce. Top with a layer of mozzarella cheese, oregano, Parmesan cheese, and chopped basil leaves, in that order. Continue layering in the same order with remaining ingredients, ending with a layer of mozzarella cheese and a drizzle of olive oil.
• Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.

SICILIAN STUFFED EGGPLANT: MELANZANE AMMUTTUNATE

Steps:

• Make the stuffing: Combine the garlic, mozzarella, Parmigiano together in a medium bowl. Chop a few leaves of mint and add to the mixture. Drizzle with a few tablespoons of extra virgin olive oil until the mixture is moist. Mix together. Taste and season with salt and pepper.
• Wash the eggplants and trim off the end near the stems. Cut the eggplants in half and place flesh side down on a work surface. Use a small knife to make numerous incisions in the skin. I usually make around 10 incisions all over the skin of each eggplant half - approximately 1 inch deep. Stuff each hole with the mixture (fingers work best here). Be sure to push deep into the incision so the stuffing does not come out. (You may have extra filling which can be reserved for another use.) Pour a bit of flour on a flat plate. Dip the flesh side of the eggplant in the flour to coat. Set the eggplant aside.
• Prepare the sauce: Saute the onion in a few tablespoons of olive oil in a skillet or pan large enough to hold all the eggplant halves. When soft, add the chopped tomatoes and stir to combine. Season with salt and pepper and a few leaves of basil. Bring to a boil and reduce to a simmer. Cover and cook for about 15 minutes.
• In a large frying pan, add a few tablespoons of olive oil over medium heat. Once hot, add the eggplant halves, flesh /flour side down, and fry until brown, about 5 minutes. Once brown, add the eggplant halves to the prepared sauce. When all the eggplant is added to the sauce, cover and allow to simmer over low heat until soft - about 25-20 minutes. (I like to turn the eggplants occasionally as they are cooking.) Once the eggplants are soft and tender, remove to a serving dish and spoon the sauce on top. Serve with plenty of Parmigiano and crusty bread for dipping. Buon appetito!

VEGAN MELANZANE (EGGPLANT) PASTA SAUCE

Steps:

• Heat olive oil in a saucepan over medium heat. Cook and stir onion, carrot, and garlic until onion is golden, about 5 minutes. Add tomatoes, sugar, salt, and pepper. Bring to a simmer; turn heat down to low. Continue simmering, stirring occasionally, for 10 minutes.
• Meanwhile, heat vegetable oil in a separate pan over high heat. Fry eggplant slices in the hot oil until lightly browned, about 2 minutes per side. Drain eggplant slices on paper towels.
• Mash the tomatoes in the saucepan using a fork for a less chunky texture. Remove from heat. Add eggplant and olives; stir gently to incorporate.

EGGPLANT LECCESE (MELANZANE MBUTTUNATE)

Steps:

• 1. Cut off the stem of the eggplants. Slice them in half, lengthwise. Down the middle of each eggplant half, cut a lengthwise slit about 3/4 of the way through the flesh, leaving a 1/2 inch margin at the ends and tops. Peel the garlic cloves and cut them crosswise into thick slices (1/8 inch thick). Mix together the pepper flakes, salt and pepper and place in a small saucer or spice cup. 2. Holding the eggplant in one hand, with the cut side ont you palm, squeeze the sides to open the slit. Sprinkle with a generous amount of the pepper mixture and rub into the flesh. Stuff the slit with parsely leaves and the garlic slices. Press the sides back together to close the slit and make sure there aren't any protruding bits of garlic and parsely. Repeat with other eggplant halves. You should use all of the parsely and garlic, and have about 1/2 of the pepper mix left over. Reserve it. 3. Heat one tbsp of oil over a medium high flame in a frying/sautée pan with a lid, large enough to hold the eggplant in one layer. Place the eggplants in the pan, cut-side down. Fry until the eggplants are light golden, with medium brownish splotches, about 5 minutes. Turn, add the other 1 tbsp oil, and continue to fry for 2-3 minutes. 4. Lower the heat to medium low. Carefully add 2 cups tomato sauce and the remaining pepper mixture to the pan and stir around the eggplants. Pour the remaining 1/2 cup of tomato sauce on top of the cut surfaces of eggplant. Cover the pan and let simmer for 20-25, until the eggplants are very soft. Stir occasionally and make sure the eggplants aren't stuck to the bottom. 5. Serve in shallow bowls, with the tomato sauce from the pan poured over the eggplants. Garnish with a little minced parsely and a drizzle of extra virgin olive oil, if you like.

MELANZANA (EGGPLANT PUREE)

Steps:

• Preheat oven to 350 degrees F. Preheat a sheet pan in oven. Generously coat eggplant with olive oil and season with salt and fresh black pepper. Carefully place eggplant on preheated sheet pan flesh down. Bake in oven 45 minutes to 1 hour, or until flesh has fully cooked. Allow the eggplant to cool. Using a soup spoon, gently scrape the flesh from the skin (including any charred or browned portion). Reserve the flesh and discard the skin. Place the eggplant and sour cream in a food processor and pulse until eggplant is slightly smooth (a chunky puree). Empty mixture into a bowl and mix in the red onion, garlic, basil, and red wine vinegar. Season with salt and fresh black pepper.

ANTIPASTO DI MELANZANE (EGGPLANT APPETIZER)

Steps:

• Cut washed, unpeeled eggplant lengthwise into 1/4 inch slices.
• Cut slices into 2 1/2 inch lengths.
• Place on baking sheet, sprayed with cooking spray and bake for 20 to 30 minutes until eggplant is soft.
• Heat olive oil in frying pan.
• Add peeled and crushed garlic, seeded and chopped tomatoes, tomato paste and water; cook uncovered for 10 minutes or until sauce is thick.
• Add eggplant, salt and pepper to sauce.
• Stir lightly to combine.
• Sprinkle with red chili flakes.
• Spoon onto serving plate; serve warm or cold.