Eggplant Appetiser - Antipasto di Melanzane
This Neapolitan inspired recipe is very simple; using only four fresh ingredients, the remaining items are ones you’ll likely find in your cupboards already.
Servings: 6
Calories: 534kcal
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
You can add any herbs you like, such as basil or parsley.