Melanzane Calabre, Calabrian Eggplant

Hot weather and spicy foods go hand-in-hand; here’s a tasty chilled eggplant dish from Calabria that will work nicely as antipasto or vegetable in the summer months:

  • 4 long eggplants, peeled, cut lengthwise into 1/2 inch (slightly thinner than 1 cm) slices, and salted for an hour
  • 3 cloves garlic, minced
  • 2 hot peppers, minced
  • Minced fresh oregano to taste
  • 2 tablespoons vinegar
  • 1/2 cup extravirgin olive oil
  • Salt

Rinse the eggplant slices, boil them 3-4 minutes, and lay them on a towel to dry. Make an emulsion of the vinegar and oil, and stir it into the herbs. Put a layer of eggplant in a dish, season it with the oil, put down another layer of eggplant and continue until all is used up. Chill for 4-6 hours before serving.

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Categories: Antipasti and Starters, Cucina Calabrese, Eggplant

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

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