Sicilian Eggplant Caviar
Published August 22, 2000
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 large Italian eggplants
3 tablespoons extra virgin olive oil
4 cloves garlic, sliced thin
1 pinch red pepper flakes
4 high-quality anchovy fillets, chopped
10 Italian olives, pitted and sliced
1 cup cherry tomatoes, halved
½ cup grated Parmigiano-Reggiano
½ cup plain croutons or diced stale bread
Salt and freshly ground black pepper
¾ cup tightly packed fresh mint leaves, coarsely chopped
¼ cup tightly packed fresh Italian parsley leaves, coarsely chopped
Nutritional analysis per serving (4 to 6 servings)
19 grams carbs; 11 milligrams cholesterol; 200 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 11 grams fat; 8 grams fiber; 705 milligrams sodium; 9 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375 degrees. Prick eggplants all over with a fork, then place on a sheet pan. Roast until tender, about 45 minutes. Let cool completely.
- Step 2
Cut eggplants in half lengthwise, and scoop out meat into a saucepan. Simmer until most of the liquid is evaporated and eggplant is dry, about 20 minutes. Set aside.
- Step 3
In a large saute pan, heat olive oil over medium heat. Add garlic and red pepper, and saute one minute. Add anchovies and olives, and saute another minute, stirring continuously. Add tomatoes, and cook a minute more. Add eggplant, and cook two minutes. Add cheese, croutons and salt and pepper to taste. Stir in mint and parsley until well combined. Serve immediately.
Private Notes
Comments
Outstanding! I am so glad I searched for Sicilian to pair something with Pasta w/ Sardines and Fennel. I'm not sure which we liked better. Served with olive bread on the side. This could easily be turned into a toasted sandwich on ciabatta or a crusty long roll with good melty Italian cheese. Perfetto!