Sicilian Fried Eggplant Recipes

SICILIAN FRIED EGGPLANT

SICILIAN FRIED EGGPLANT image

Yield 1 person

Number Of Ingredients 3

Ingredients

Sciabica's Marsala Olive Oil
Sea Salt
Melanzane (Eggplant) ~ about 1 per person

Steps:

Slice eggplant into 1/4 inch thick pieces Liberally salt both sides with sea salt then place in a strainer in the sink. Let sit for 30 minutes. Take about 6 slices at a time and rinse eggplant under running water. Squeeze out excess water firmly. Repeat the "rinse and squeeze". In a deep pan fill about 1/2 inch of olive oil - heat on med-hi. Drop in eggplant slices to create 1 layer in pan. Fry until beginning to brown. Let cool on paper towel to absorb excess oil.

EGGPLANT CAPONATA (SICILIAN VERSION)

Eggplant Caponata (Sicilian Version) image

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories Appetizers and Snacks Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16

Ingredients

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Steps:

Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 g

SICILIAN PASTA WITH EGGPLANT

Sicilian Pasta with Eggplant image

Categories Cheese Pasta Tomato Vegetarian Dinner Basil Eggplant Summer Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Serves 4 to 6 as a main course

Number Of Ingredients 7

Ingredients

3 garlic cloves
1 pound Asian eggplants (about 6 medium)
two 28- to 32-ounce cans whole tomatoes
1 pound ridged ziti or rigatoni
1 1/4 cups olive oil
3 ounces freshly grated ricotta salata cheese (about 3/4 cup)
Garnish: fresh basil leaves

Steps:

Peel garlic. Trim stem ends of eggplants. Halve eggplants lengthwise and cut crosswise into 1/2-inch-thick slices. In a large sieve drain tomatoes. Transfer tomatoes to a bowl and squeeze to break into smaller pieces.
In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
In a 12-inch heavy skillet heat 1 cup oil over moderately high heat until hot but not smoking. Fry eggplant in 2 batches, turning, until golden brown on both sides. Transfer eggplant as fried with a slotted spoon to paper towels to drain, arranging it in one layer. Season eggplant with salt and pepper.
Pour off oil from skillet and wipe clean with paper towels. Add remaining 1/4 cup oil to skillet and cook garlic over low heat, stirring, until golden. Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirring frequently, until slightly thickened, about 15 minutes. Season sauce with salt and pepper.
While sauce is simmering, cook pasta until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander. Transfer half of tomato sauce with half of ricotta salata to a large bowl and toss with pasta and half of eggplant, adding some reserved pasta cooking water if sauce becomes too thick. Transfer pasta to a serving bowl and top with remaining sauce and eggplant and some of remaining cheese.
Garnish pasta with basil and serve remaining cheese on the side.

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