Melanzane alla tarantina
Eggplant Taranto Style
Servings: 4
Ingredients
- 2 medium 2 medium eggplants or 4 small eggplants, cut in half lengthwise
- salt
For seasoning the eggplant
- 2-3 heaping Tbs pitted black olives
- 2-3 heaping Tbs capers rinsed and pat dry
- A handful of fresh mint
- A handful of fresh basil
- 2-3 heaping Tbs freshly grated pecorino romano
- olive oil
Instructions
- 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.