Wednesday, April 10, 2013

Sicilian Eggplant Bruschetta recipe

Sicilian Eggplant Bruschetta
Sicilian Eggplant Bruschetta

This richly flavoured eggplant recipe is very versatile and can be tossed through hot cooked pasta or sewed with grilled meats and fish

Makes about 2 cups

Sicilian Eggplant Bruschetta ingredients: 3 tablespoons olive oil .1 red onion, finely chopped. 1 red capsicum, finely chopped. 2 cloves garlic, crushed. 3 anchovies, chopped. 1 teaspoon dried oregano, preferably Sicilian. 1/4-1/2 teaspoon dried chilli flakes. 1 medium eggplant, peeled and diced into 1 cm pieces. 2 medium vine tomatoes, diced. finely grated zest and juice of 1 lemon. sea salt and freshly ground pepper. 2 teaspoons vinegar. 1/4 cup chopped basil or mint. 1 cup ricotta. grilled sourdough bread

Sicilian Eggplant Bruschetta recipe: Heat the olive oil in a large sauté pan and add the onion, capsicum, garlic, anchovies, oregano and chilli flakes. Season and cook for 10 minutes or until the vegetables are very tender and lightly caramelised, stirring often. Add the eggplant and cook for 5 minutes then add the tomatoes and lemon zest and juice. Season again and cook for 15 minutes or until the eggplant is very tender. Undercooked eggplant tastes very bitter. Stir in the vinegar
To serve: When the eggplant mixture has cooled, add the basil or mint. Spread the grilled bread with ricotta and top with a spoonful of the eggplant. By then, the sicilian eggplant bruschetta is ready