Melanzane a scapece (Marinated Eggplant)
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Melanzane a scapece (Marinated Eggplant)
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Bring something special to the table with this well-loved recipe.
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Ingredients
- 1 eggplant 1 kilo, small
- salt
- For the Marinade:
- 250 ml olive oil 1 cup
- 3-4 Tbs white wine vinegar or more to taste
- 2-3 cloves garlic finely minced
- oregano a pinch
- red pepper flakes or more to taste, a pinch
- salt to taste
- For topping:
- parsley minced
- red pepper flakes more
Instructions
- Trim off the stems of the eggplant and, depending on their size, cut them into quarters or halves (or thick slices, if large).
- Bring a big pot of well-salted water to the boil and drop in the eggplant pieces. Boil until tender but not mushy.
- Meanwhile, mix the marinade ingredients together in a mixing bowl. Taste for seasoning. If you think it needs it, add more salt, red pepper and/or vinegar to get the taste you like. The mixture should be very savory but not overwhelming.
- When the eggplant is tender, remove to a colander and let drain and cool off. When the eggplant is cool enough to handle, gently squeezing out any excess liquid with a paper towel, lay the pieces out in a baking dish or other shallow receptacle.
- Spoon the marinade over the eggplant. It should not quite cover the pieces. Marinate for at least 2-3 hours.
- Serve the eggplant, if you like sprinkled with minced parsley and additional red pepper flakes for color and piquancy. Perhaps a light sprinkling of salt, too, if it needs it.
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