This recipe, really not a recipe more like an ingredient method is Sicilian,handed down 4 generations, scribbled on a faded piece of paper written in ink by a friends mother's family, ( Fava ) from outside Piazza Armerina has the original and guess who gets it next...
They only problem with it is the taste, If you get it it will be the best eggplant you have ever eaten, you will taste and say..this is delicious if not you will say it taste good and better luck next time...Anda ..It is best served cold or room temperature..Makes a great sandwich and brushetta
The recipe is simple as simplicity was common back then.
This is my gift to you all.
Melanzane dolci e acide ( Sweet & Sour Eggplant )
Ingredients :
2 cans whole peeled tomatoes, San Marzano.
1/4 cup virgin olive oil
1/2 cup grated cheese, pecorino romano is good
6 leaf basil
2 tbsp white vinegar
5 tbsp sugar...or to taste
4 large clove garlic
2 med. size eggplant
Procedure :
slice eggplant 1/4 inch thick skin on. lay out on paper towels and sprinkle salt on top to extract bitterness, let stay 20 minutes, while they are resting start you sauce, NOTE : this sauce only comes to one boil and is complete.It is only to incorporate flavor. Add olive oil to pot, add pressed garlic and simmer on low for couple minutes..do not burn garlic. remove garlic add canned tomatoes hand squeezed no water..add basil sugar bring to boil and turn off, add vinegar. set aside
Next : rinse off salt from eggplant, in teflon pan saute cutlets till just starting to brown, not too long or will fall apart. Get out your pyrex bowl, med. size..as cutlets finish you will begin to layer in bowl with sauce and cheese. Two things..#1 keep adding oil to pan as eggplants are like sponges and will suck up oil as you saute, and # 2 do not be aggressive with sauce on layers..just enough to lightly cover then sprinkle cheese..repeat process till done..let stand on stove till cooled..refrigerate when done eating..and like all Italian food..the next day it will taste twice as good...Love you all..Salute.
They only problem with it is the taste, If you get it it will be the best eggplant you have ever eaten, you will taste and say..this is delicious if not you will say it taste good and better luck next time...Anda ..It is best served cold or room temperature..Makes a great sandwich and brushetta
The recipe is simple as simplicity was common back then.
This is my gift to you all.
Melanzane dolci e acide ( Sweet & Sour Eggplant )
Ingredients :
2 cans whole peeled tomatoes, San Marzano.
1/4 cup virgin olive oil
1/2 cup grated cheese, pecorino romano is good
6 leaf basil
2 tbsp white vinegar
5 tbsp sugar...or to taste
4 large clove garlic
2 med. size eggplant
Procedure :
slice eggplant 1/4 inch thick skin on. lay out on paper towels and sprinkle salt on top to extract bitterness, let stay 20 minutes, while they are resting start you sauce, NOTE : this sauce only comes to one boil and is complete.It is only to incorporate flavor. Add olive oil to pot, add pressed garlic and simmer on low for couple minutes..do not burn garlic. remove garlic add canned tomatoes hand squeezed no water..add basil sugar bring to boil and turn off, add vinegar. set aside
Next : rinse off salt from eggplant, in teflon pan saute cutlets till just starting to brown, not too long or will fall apart. Get out your pyrex bowl, med. size..as cutlets finish you will begin to layer in bowl with sauce and cheese. Two things..#1 keep adding oil to pan as eggplants are like sponges and will suck up oil as you saute, and # 2 do not be aggressive with sauce on layers..just enough to lightly cover then sprinkle cheese..repeat process till done..let stand on stove till cooled..refrigerate when done eating..and like all Italian food..the next day it will taste twice as good...Love you all..Salute.
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