Melanzane al forno alla sarda

Name: Melanzane al forno alla sarda (Baked Eggplant from Sardinia)
Yield: Serves 6
Cuisine: Italy
Ingredients: ¼ cup salt-packed capers, rinsed and chopped; 3 tablespoons chopped fresh basil; ¼ cup chopped fresh flat-leaf parsley; 4 cloves garlic, chopped; Extra virgin olive oil for drizzling; ¼ cup toasted bread crumbs; Freshly ground black pepper; ½ cup peeled, seeded, and chopped tomatoes; 3 small to medium globe eggplants, about 2 pounds total weight; Salt

Baked Eggplant from Sardinia

Preparation info

Serves
6

Difficulty
Easy

Appears in

Italian Slow and Savory

By Joyce Goldstein

Published 2004

About

These eggplants are easy to prepare and are a flavorful accompaniment to poultry, fish, or lamb. Look for firm, unblemished eggplants that feel heavy in your hand. Store them in the refrigerator in a paper bag, not plastic, and they will remain fresh until you are ready to cook them.

Ingredients

3 small to medium globe eggplants, about 2 pounds total weight
Salt
4

Europe
Italy
Side dish
Vegan
Mediterranean
Sardinia

Method

Preheat the oven to 350°F. Oil a baking pan that will accommodate the eggplant slices in a single layer.

Cut the eggplants in half lengthwise. Using a small, sharp knife, deeply score the flesh in a diamond pattern on one side of each eggplant slice, then sprinkle with salt. Pl