Melanzane a Scabecciu is a typical candy & bitter eggplant antipasto from Sardinia, which I loved at Agriturismo Oasi Blu in Calasetta. There it was made with beautiful crimson eggplant from the agriturismo’s backyard, however additionally it is very good with common eggplant/aubergine. On the agriturismo it was topped with caramelized onion, which I preferred and have additionally added right here. Related dishes are additionally ready in Liguria and Campania.

Elements

1 eggplant

1 onion

additional virgin olive oil

salt and freshly floor black pepper

60 ml (1/4 cup or 4 Tbsp) white wine vinegar

1 Tbsp (12.5 grams) sugar

1 Tbsp minced contemporary flat leaf parsley

Directions

Lower the eggplant into slices of about 1 to 1.5 cm (1/2 inch) thick. Place them on kitchen paper in a single layer and sprinkle with salt on either side. Enable the salt to attract out the juices for 30-60 minutes.

Within the meantime, halve the onion after which slice it thinly. Sauté the onion with some salt in olive oil over medium warmth, stirring commonly…

…till the olden is gentle and golden brown. It will take no less than half-hour. You don’t need the onion to turn out to be crispy, so regulate the warmth rigorously and stir incessantly. When the onions are performed to your liking, flip off the warmth and permit to chill to room temperature.

Wipe the eggplant slices dry with paper towels. There isn’t any have to rinse them (should you utilized an affordable quantity of salt).

I wish to roast eggplant within the oven fairly than pan frying it, as that manner it can take up much less oil. Preheat the oven to 225/440F (not fan compelled).

Organize the eggplant slices in a single layer on a baking sheet lined with oven paper. Brush the eggplant slices calmly with olive oil on either side.

Roast the eggplant within the oven for 10-Quarter-hour at 225C/440F, then flip the slices…

…and roast an extra 10 to fifteen minutes on the opposite aspect. The eggplant needs to be cooked via and golden brown, not burnt.

Pour 60 ml white wine vinegar and 1 tablespoon sugar into a large acid proof frying pan wherein the eggplant matches in a single layer.

Carry to a boil, stirring, and simmer for a few minute to dissolve the sugar and soften the vinegar.

Flip off the warmth and place the eggplant slices within the dressing. Enable the eggplant to absorb the dressing for no less than an hour or so, turning them now and again.

Serve the eggplant with the caramelized onions on prime, sprinkled with minced parsley and drizzled with good high quality additional virgin olive oil. Grind some black pepper on prime. This dish is served at room temperature.