Grandma's Eggplants are a delicious and versatile side dish. The eggplants are baked and then seasoned with tomatoes, onions, garlic, capers, black olives, olive oil, parsley, vinegar, sugar, salt, and pepper. This dish is perfect as a side for meats, fish, or simply to enjoy on its own.
Wash the eggplants and cut them into small cubes after removing the central part rich in seeds
Leave them for half an hour under salt on an inclined plate with a weight on top to lose the bitter water
Quickly rinse the eggplant cubes and dry them
In a frying pan, heat two tablespoons of oil, add the sliced onions and whole garlic cloves
When they are slightly golden, remove the garlic and add the eggplant cubes, mix in the fresh tomatoes, seeded and diced
Salt and pepper, and cook for a quarter of an hour, stirring frequently so they don’t stick
Add a bunch of finely chopped parsley, a tablespoon of washed, drained, and coarsely chopped capers, one of pitted black olives cut into rings, one of vinegar, and a teaspoon of sugar
Allow to flavor well and taste to check that the eggplants have a sweet and sour flavor
If they are too sweet, add a splash of vinegar, if too sour, a pinch of sugar
After a few minutes, remove from heat, transfer to a warm serving dish, and serve immediately
Accompanying wines: Riviera Ligure Di Ponente Vermentino DOC Trebbiano D'Abruzzo DOC Cirò Bianco DOC
Oven
Pan
Knife
Store in the refrigerator for a maximum of 2-3 days
This recipe is typical of southern Italian cuisine
Italia
| Energy (kcal) | 341.61 |
| Carbohydrates (g) | 8.11 |
| of which Sugars (g) | 8.11 |
| Fat (g) | 33.88 |
| of which Saturates (g) | 4.83 |
| Protein (g) | 1.03 |
| Fiber (g) | 1.19 |
| Sale (g) | 0.24 |
