Melanzane alla tarantina (Taranto Style Eggplant)

Frank1 July 2023Puglia, sides/contorno, starters/antipasti50 Comments

Melanzane alla tarantina (Eggplant Taranto Style)

Eggplants might just be my favorite summer vegetable. In fact, eggplant parmigiana is probably my single favorite dish, but it is quite hefty eating as well as quite a multistep production to prepare. Sometimes you just want something lighter and easier to make without skimping on taste. Today’s dish, melanzane alla tarantina, or Eggplant Taranto Style, fits the bill perfectly.

The method is simplicity itself. You start by cutting the eggplant in half and soaking them in salted water to purge them of any bitterness. You then cut the flesh in a cross-hatch pattern and spread a savory mince of olives, capers, fresh herbs and grated cheese over the surface and into the incisions. Thus “semi-stuffed”, the eggplants halves are drizzled with olive oil and roasted in the oven or—even better in my estimation—grilled until very tender.

Traditionally considered a contorno or side dish served with, say, grilled meats, melanzane alla tarantina are tasty and substantial enough to serve as an antipasto or even light vegan main, with some crusty bread on the side.

Ingredients

Serves 4

2 medium eggplants or 4 small eggplants, cut in half lengthwise
Salt

For seasoning the eggplant:

2-3 heaping Tbs roughly chopped pitted black olives
2-4 heaping Tbs capers
2-3 heaping Tbs of freshly grated pecorino romano
A handful of fresh mint, finely minced
A handful of fresh basil, finely minced
Olive oil

Directions

Take the eggplant halves and let them soak in well-salted lukewarm water for at least 30 minutes. Drain and pat dry.

Cut incisions into the cut side of the eggplants in a cross-hatch pattern, taking care not to cut all the way through skin.

Mince together the olives, capers, basil and mint into a rough paste. Transfer to a mixing bowl and mix in the grated cheese.

Top the cut sides of the eggplants with the mince, pressing as much of it as you can into the incisions. (Here it helps to bend the eggplant every so slightly to open up the incisions.) Drizzle generously with the olive oil, letting it seep into the incisions.

Now it’s time to cook: You can either roast the eggplants on a baking sheet in a hot (200C/400F) oven or grill them over indirect heat, until very tender. Small eggplants should take about 30 minutes, medium ones around 45 minutes.

Serve warm or at room temperature.

Notes

To make melanzane alla tarantina you’ll want long eggplants that are not too large. Not “baby” eggplants necessarily, but small enough to cook through readily. I find that smaller eggplants, say around 15cm/6 in in length and 8cm/3 in wide are ideal. You can go larger but you’ll just need more roasting/grilling time. Save those giant eggplants that abound in our supermarkets (at least here in the US) for other preparations where the eggplant is sliced, like a parmigiana, or diced a funghetto. I’d also avoid Asian or other very slender eggplants, which would be awkward to cross hatch and “semi-stuff” in this way. As always, look for eggplants with shiny, unblemished skin. The simplicity of the dish means the eggplants need to be immaculately fresh.

Roasting/grilling times can vary a lot, depending not only on the size of your eggplant but also on their variety, age and freshness, so take the times given here as mere estimates. Before serving, always check your eggplant for doneness by inserting a paring knife into the cut side of the eggplant. The flesh of the eggplant should be very tender. If you meet any resistance, put it back in the oven or on the grill.

You will have noticed the calls for soaking the eggplants in well salted water rather than the more usual technique where you salt them directly and let the drain in a colander. In all honesty I’m only guessing, but I assume the more usual technique wouldn’t do much where your eggplant isn’t sliced or diced. (Many people maintain salting is unnecessary altogether with modern eggplants cultivars.) But hey, I’m sticking with tradition here, no questions asked. Innovate at your own risk…

And one word to the wise: don’t skimp on the oil. You need it not only for savor but to help the eggplant to come out tender as it should. In fact, it’s a good idea to check midway through cooking. If the eggplant looks a bit dry, drizzle on more oil. And a drizzle before serving wouldn’t be amiss, either.

Variations

In some recipes for melanzane alla tarantina you partially cook the eggplants in the oven (or on the grill) for 15 minutes to soften them some. This also allows time for the incisions to open up a bit so it’s easier to get the mince down into them. (Just let them cool off a bit, of course!) Then it’s back into the oven or on the grill for another 10 minutes or so. In some recipes, you scoop out the flesh of the par-roasted eggplant, and minced it with along the seasonings, then fill the eggplants shells with the mixture. This technique brings your melanzane alla tarantina closer to a typical stuffed eggplant recipe.

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