I love eggplants, I could eat every day without getting tired, so I like to find new ways to prepare it. This recipe for Sicilian eggplant is my latest discovery, and has become part of my usual recipe.
It is also the first time I’ve prepared garlic, actually did more of the necessary and kept those that I did not use for other recipes.
Ingredients for 6 people
3 eggplant, 3 tomatoes, 1 head of garlic, a can of anchovies, olive oil, salt, 3 tablespoons chopped capers and oregano.
Making Sicilian Eggplant
We started very tiny biting garlic and olive oil, low temperature, then the reserve. Wash eggplants, cut the tips and splitting them in half lengthwise. We give some cuts diagonally to each eggplant and place it on a tray skin side down.
Cut the tomatoes into slices and give out on the eggplant halves. We have tomatoes on garlic, capers and chopped oregano. We poured water on the tray in sufficient quantity to cover the eggplant halfway and we take a good splash of olive oil and salt. The bake oven preheated to 160C for one hour and half.
Preparation time | 2 hours
Difficulty | Easy
The nice thing about this recipe is the Sicilian eggplant can be prepared in advance and heated just before serving. It also supports freezing, so you can do more quantity and save some for another day.