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Baked Sicilian Eggplant

by Tansy Boggon
piled high bowl of baked sicilian eggplant with cheese and parsely

A baked eggplant dish with a Sicilian flair of citrus, pinenuts and capers that you can enjoy as a side dish, over pasta or crumbed chicken for a chunky parmigiana.

Baked Sicilian Eggplant

Course: Side Dish
Keyword: vegetarian
Author: Tansy Boggon

Ingredients

Ingredients - baked eggplant

  • 1 large eggplant roughly chopped into 1 cm pieces
  • 2 large ripe tomatoes roughly chopped into 1 cm pieces (or 1 cup cherry tomatoes)
  • 2 tablespoons red wine vinegar
  • 2 tablespoons olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon honey
  • 2 teaspoons oregano
  • 1 teaspoon salt
  • ½ teaspoons freshly ground black pepper

Ingredients - topping

  • 2 tablespoons parsley finely chopped
  • 1 tablespoon pine nuts roasted, optional
  • 1 tablespoon capers
  • zest of ½ lemon approx. 1 tablespoon
  • 1 tablespoon chives chopped

Instructions

  • Preheat oven to 180oC fan-forced.
  • Whisk together the vinegar, oil, tomato paste, honey, oregano, salt and pepper.
  • Then mix through the chopped eggplant and tomato, so thoroughly coated.
  • Place eggplant on a baking tray and bake for 40 minutes until the eggplant is soft; stir at 10-15-minute intervals.
  • Serve as is on baking tray or platter.
  • Then sprinkle with the topping ingredients.

Notes

 
Other serving suggestions
  • Serve with crusty sourdough and greens
  • Serve over pasta of your choice with a sprinkle of Parmesan cheese
  • Try on crumbed chicken breast like you would a parmigiana sauce and top with cheese

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