Sicilian Eggplant Caviar Recipes

PASTA ALLA NORMA RECIPE

Steps:

• Slice and Salt the Eggplant. Trim the eggplant and partially peel them in a striped pattern (zebra pattern). Slice them into ½ inch thick rounds. Season the eggplant slices with kosher salt on both sides and lay them flat for a few minutes (up to 30 minutes if you have the time). Wipe the eggplant dry and remove excess salt using a paper towel.
• Heat the oven to 425 degrees F.
• Roast the eggplant. Brush the bottom of a large sheet pan (or two) with extra virgin olive oil. Arrange the eggplant slices in the pans in one single layer (eggplant slices should not overlap, each should be comfortably touching the bottom of the sheet pan). Roast in the heated oven until deeply golden brown, anywhere from 35 to 40 minutes, turning over mid-way through.
• Make the Sauce. Meanwhile, get going on the sauce. In a large deep pan, heat 3 tablespoons extra virgin olive oil over medium heat until shimmering. Add the garlic and red pepper flakes, lower the heat and cook, tossing regularly, until the garlic gains a little bit of color. Add the tomatoes (with their juices), oregano and a good pinch of kosher salt and black pepper. Bring the mixture to a quick boil, then lower the heat and let simmer briefly.
• When ready, add the roasted eggplant to sauce. Let simmer while you cook the pasta.
• Cook the pasta in boiling salted water according to package instructions (mine took about 11 minutes). Drain and combine the pasta with the eggplant and sauce (if needed, add a little bit of the pasta water and toss until the pasta is well-coated). Taste and adjust seasoning.
• Add chopped parsley and grated ricotta salata cheese to finish.

EGGPLANT TIMBALE-TIMBALLO DI MELANZANE

Steps:

• MAKE THE SAUCE:
• In medium size sauce pan or a Dutch oven heat the oil on medium heat. Add the onion and cook for 2 minutes. Add the garlic and cook for 5 minutes more. Next, add the beef and sauté, stirring frequently.
• Break up any large lumps and cook until meat is no longer pink, about 10 minutes. Add the wine and stir together and let it evaporate. Add the tomatoes and basil and cook over medium low heat until the sauce thickens. Add in the peas and stir together. Season with salt and pepper and simmer.
• I simmer my ragu' (Bolognese sauce/meat sauce) for about 2 hours. Add additional water if necessary for desired consistency while it's simmering to thin it out a little. You could make this a day (or two) ahead.
• Meanwhile, bring a large pot of water to a boil. Salt the pasta water and boil the pasta until it's about 2 minutes from al dente.
• If you cooked the sauce a day or two ahead, remove from the refrigerator and reheat it (this will make it much easier to combine with the cooked pasta).
• While the sauce is simmering, prep the eggplant slices.
• EGGPLANT:
• Place a grill pan over medium-high heat or pre-heat a gas or charcoal grill.
• Slice the eggplants vertically to about 1/4-inch thick slices. Using a pastry brush, generously brush the eggplant slices with olive oil and sprinkle with salt and pepper.
• Grill the eggplants until colored with grill marks and tender, about 4-5 minutes per side. You want nice golden slices.
• Set aside the grilled eggplant slices on a baking sheet or a large dish spaced out nicely.
• If you are using sauce that was cooked a day or two before, heat it in a sauce pan on a low simmer while you grill the eggplant.
• Once the pasta is ready, drain it and add to the bowl. Spoon enough sauce onto the pasta enough to cover and stir together to combine. If you are adding any cheese (regular or dairy-free), add it in now. Toss everything to coat (and if you're using cheese, make sure the cheese is distributed everywhere).
• ASSEMBLE:
• Brush a springform pan with olive oil.
• Layer the bottom of the pan with the longest eggplant slices from the bottom and going over the edge of the spring form pan (so it can be folded over the top later), hanging outside of the pan (make sure there are no open spaces, should be covered with eggplant).
• Spoon the pasta mixture on top of the layered eggplant slices.
• Next, fold over the draped slices of eggplant to cover the pasta making sure the whole top is covered. You will have some extra eggplant slices, so use any extra pieces to cover up any open spaces.
• Place the springform pan on a baking dish (this is just in case of any drips through the pan and also makes it easier to take out of oven). Bake for 30 minute.
• Remove the tray from the oven and let it cool for 15 minutes or so. As soon as it cools down enough, put on some kitchen gloves, and release the side of the pan.
• Next, place your serving plate over the top of the timblale and carefully flip it over (it's one swift move, so make sure you're steady when you flip).
• Remove the bottom of the springform pan. Use a very sharp knife and slice into portions and serve. Enjoy!

EGGPLANT CAVIAR WITH FRESH TOMATO COULIS

Steps:

• Preheat oven to 400°F. Place eggplant on baking sheet. Pierce eggplant several times with fork. Bake until very soft and skin wrinkles and cracks, about 45 minutes. Cool slightly. Cut baked eggplant in half lengthwise. Peel off skin. Place eggplant in sieve and let drain 45 minutes. Finely chop eggplant.
• Whisk 1/4 cup olive oil, lemon juice and garlic in medium bowl to blend. Season to taste with salt and pepper. Add eggplant; toss to coat. (Can be prepared 6 hours ahead. Cover and refrigerate.)
• Bring medium pot of water to boil. Add tomatoes to boiling water and blanch 30 seconds. Using slotted spoon, transfer tomatoes to bowl of cold water and cool.
• Using small sharp knife, pull skin off tomatoes. Core tomatoes and cut in half crosswise; squeeze out seeds. Transfer tomatoes to processor and blend until smooth. Transfer puree to bowl. Mix in remaining 1§ tablespoons olive oil, salt and white pepper. Let coulis stand until any air bubbles have popped, stirring occasionally, about 45 minutes.
• Spoon § cup tomato coulis into center of 4 shallow bowls. Using 2 large soup spoons, form eggplant mixture into oval and set atop coulis. Repeat, placing 3 ovals in each bowl. Garnish each with 1 fresh basil sprig.

SICILIAN STYLE SPAGHETTI AND EGGPLANT

Steps:

• Heat a grill pan over medium heat. Slice the eggplants into 1/4-inch rounds. Toss them with 1/4 cup olive oil and some salt and pepper. Grill them until marks have formed and they are soft, about 2 to 3 minutes per side. Place them onto a paper towel lined platter. Scatter over 2 cloves of sliced garlic, drizzle with 2 tablespoons of olive oil and the lemon juice, put on a few torn basil leaves, and season it all with salt and pepper. Set aside while you make the sauce.
• Coat a large saute pan with olive oil and place over medium heat. Cook the onions until they are soft, about 5 minutes. Add the chile, garlic, olives and a few hand-torn basil leaves. Carefully add the tomatoes and a pinch of sugar; cook and stir until the liquid is cooked down and the sauce is thick, about 15 minutes. Add the capers, taste, and adjust the seasoning with salt and pepper. Lower the heat, cover, and keep warm.
• Fill a large pot with water and bring it to a boil. Add a couple of tablespoons of salt and the spaghetti. Stir to make sure the pasta doesn't stick. Cover and return to a boil. Remove cover and cook for about 6 to 8 minutes, or until the spaghetti is al dente. Drain and add the spaghetti to the tomato sauce. Add the cheese and mix well. Pile onto a platter and top it with the eggplant slices. Garnish with more basil leaves.

EGGPLANT CAVIAR

Steps:

• Preheat the oven to 400°F.
• Cut in half lengthwise: 2 medium eggplants.
• Sprinkle the cut surfaces with: Salt, Fresh-ground black pepper, Olive oil.
• Place cut side down on a baking sheet and roast until soft. Test for doneness at the stem end; the eggplant should be very soft. Remove from the oven and let cool. Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a purée.
• Add: 2 tablespoons fresh lemon juice, 1/4 cup olive oil, Salt, Fresh-ground black pepper, 1 garlic clove, peeled and pounded to a purée, 2 to 4 tablespoons chopped parsley or cilantro.
• Mix well and taste, adding more salt and lemon as needed.
• Variations
• Use 2 tablespoons chopped mint in place of parsley or cilantro.
• Add 1/2 teaspoon crushed toasted coriander seeds. To toast, heat whole coriander seeds in a heavy pan over medium heat until slightly brown. Crush in a mortar and pestle or under a heavy pan.
• Add a pinch or two of dried chile flakes.
• For a smoky flavor, keep one eggplant whole and char it over hot coals or the open flame of a burner until tender. Cut in half, scrape out the flesh, and combine with the other ingredients.

EGGPLANT CAVIAR

Steps:

• Roast the eggplants; peel away the blackened skin.
• Place the eggplants in a food processor; pulse until pureed. Transfer to a large bowl; stir in the remaining ingredients. Serve warm or at room temperature with pita or rye bread.

SICILIAN EGGPLANT CAVIAR

Steps:

• 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.
• 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.
• 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.