Aubergine Appetiser – A Simple Italian Starter
Welcome to the first instalment of my series where I test out recipes from an obscure 1990s Italian cookbook. I’m starting this series with the aubergine appetiser (Antipasto di Melanzane) – in the antipasto section:
This Neapolitan inspired recipe is so simple and straightforward; using only three fresh ingredients, the remaining items are ones you’ll likely find in your cupboards.
Adjustments
- Deseeding the tomatoes is a bit tedious and unnecessary. I would skip this step, unless you’re really particular about tomato pips.
- The timings were also quite inaccurate and the heat directions were vague – I made some changes to this in the version below.
- I also thought it could do with some fresh herbs to add some depth of flavour – adding a handful of basil or parsley would really elevate this starter!
- I also added a pinch of sugar to counteract the sharpness from the tomatoes.
BOOK RECIPE RATING: 7/10
Overall, I think with some tweaks this dish makes a great starter for a dinner party, alongside some focaccia, cold meats, and olives. Here’s my revised version if you’d like to give it a go:
Eggplant Appetiser – Antipasto di Melanzane
Ingredients
- 2 large aubergines Sliced into strips around 6 cm long and half a centimetre thick
- 350 ml extra virgin olive oil
- 2 large tomatoes diced
- 3 cloves garlic peeled and crushed
- 1 tablespoon tomato paste
- 120 ml water
- Handful of fresh basil shredded
- Salt + pepper to season
- 1 teaspoon sugar or honey to taste optional
Instructions
- Heat two thirds of the oil in a large frying pan over a high heat. Working in two separate batches, cook the aubergines for 10-15 minutes or until softened. Remove with a slotted spoon and set aside.
- Add the extra oil to the saucepan along with the crushed garlic, tomatoes, tomato paste, and water. Cook 15-20 minutes at a medium-high heat or until it resembles a thick pasta sauce.
- Add in the cooked aubergine, fresh herbs, and seasoning. Stir and give it a taste – if it’s too tart, you can add a tiny bit of sugar or honey to balance out the flavour.
- Spoon into a serving bowl and enjoy hot or cold with some fresh bread.
Notes
I always love hearing from readers, so if you have any questions or would simply like to connect, fill out the form on my contact page or message me through my social media accounts:
Watch the cooking process here:
2 Comments