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Sardinia-style eggplants – Melanzane alla sarda

Sardinia-style eggplants  – Melanzane alla sarda

Sardinia-style eggplants reunites two great seasonal vegetables – eggplants and tomatoes.  They get together to create a simple and yet fulfilling dish can will be a good companion for a lunch on the beach, a picnic or an outdoors dinner. The advantage is that, contrarily to the more famous Parmigiana di melanzane, fried and much heavier, this recipe is lighter and much easier to digest. A win-win indeed, I would say,  considering that on summer we all want to stay fit and with the warm weather a light meal is absolutely preferable.

Sardinia-style eggplants

I thought about this recipe the other day, while I was telling some colleagues some stories about university time. I had some Sardinian friends at that time, from different part from Sardinia, and despite this, I never had the chance to visit that paradisiac island! What a shame, isn’t it? At least I had the chance to eat some extremely good food  – pane carasau, malloreddus, their special Pecorino – and, if my memories are good, I also tasted  once this extremely flavorful and easy vegetarian side dish. I hope I do not hurt any Sardinian people’s feelings if my recipe is just linked to that memory and maybe not precise, but  I did my best! I can’t remember whether my friends cut the eggplant vertically in two parts or in slices, so in the end I cut it it in slices. I also did not add any chili flakes but you can add them if you like.  The outcome is a rustic dish that Sardinian people bring with them on the beach, during those long lazy holiday days that smell sea, breeze and relax. And I am smiling now, because in three weeks I’ ll also be off for holidays…

 

Sardinia-style eggplants

Sardinia-Style Eggplants – Melanzane alle sarda

Ingredients

2 big eggplants

17, 5 oz (500 gr.) tomatoes (I used cherry tomatoes, but you can use three big ripe tomatoes in alternative )

3 tsp parsley

1 (or 2) clove(s) of garlic, peeled, chopped

3/4 tbsp olive oil

salt

 

Method

Wash the eggplants and cut them in slices of around 1 cm (0.39 inches).
Using the blade of a knife, mark longitudinal and transversal lines to form a chessboard on every slice, being careful not to pierce the eggplant.

Sardinia-style eggplants
Transfer the slices into a colander, sprinkle them with some kosher salt, put a plate over them and press. If needed put something heavy on the plate to help removing excess water. Leave to rest for 30 minutes.
In the meantime, wash the tomatoes and slice/ dice them. Finely chop the parsley and the garlic clove(s) and mix everything together in a bowl. Add olive oil and salt (I usually put 1 or 2 tsp, but it depends on how much salty you want it) and set aside.

Sardinia-style eggplants
After half an hour, rinse the eggplants under cold water and then dry them carefully with kitchen towels. Preheat the oven to 200C / 392 F.
Oil a baking dish. Create a first layer of eggplant slices, covered with a few tomato cubes, add an extra sprinkle of salt and olive oil and continue with a second layer.

Sardinia-style eggplants

Sardinia-style eggplants

Bake in the oven for 40 minutes at least.
Serve warm or cold, as you like!

Sardinia-style eggplants

 

Tip of the day:  if you like eggplants, don’t forget to check this delicious Pasta alla Norma as well!

And for more Italian treats, subscribe to my blog, and meet me on Facebook, Instagram and Pinterest 🙂

 

Sardinia- style eggplants - Melanzane alla sarda

2017-07-03
: 2
: 10 min
: 40 min
: 50 min
: easy

Delicious healthy eggplants baked in the oven with fresh tomatoes and olive oil, perfect for a quick summer lunch!

By:

Ingredients
  • 2 big eggplants
  • 17.5 oz (500 gr.) tomatoes (I used cherry tomatoes, but you can use three big ripe tomatoes in alternative )
  • 3 tsp parsley
  • 1 (or 2) clove(s) of garlic, peeled, chopped
  • 3/4 tbsp olive oil
  • salt
Directions
  • Step 1 Wash the eggplants and cut them in slices of around 1 cm (0.39 inches).
  • Step 2 Using the blade of a knife, mark longitudinal and transversal lines to form a chessboard on every slice, being careful not to pierce the eggplant.
  • Step 3 Transfer the slices into a colander, sprinkle them with some kosher salt, put a plate over them and press. If needed put something heavy on the plate to help removing excess water.
  • Step 4 Leave to rest for 30 minutes.
  • Step 5 In the meantime, wash the tomatoes and slice/ dice them.
  • Step 6 Finely chop the parsley and the garlic clove(s) and mix everything together in a bowl. Add olive oil and salt and set aside.
  • Step 7 After half an hour, rinse the eggplants under cold water and then dry them carefully with kitchen towels.
  • Step 8 Preheat the oven to 200C / 392 F.
  • Step 9 Oil a baking dish.
  • Step 10 Create a first layer of eggplant slices, covered with a few tomato cubes, add an extra sprinkle of salt and olive oil and continue with a second layer.
  • Step 11 Bake in the oven for 40 minutes at least.
  • Step 12 Serve warm or cold, as you like!

 

 



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