Melanzane Alla Siciliana
This is my adaptation of Melanzane alla tarantina
Makes enough for: 2 people
Ingredients
- 30 mls drained capers
- 15 black olives, pitted
- 5 g fresh mint leaves
- 5 g fresh basil leaves
- 1 clove garlic, peeled
- 0.625 mls chilli flakes
- 10 g grated pecorino remano
- 1 aubergine, quartered
- olive oil for drizzling
- salt and freshly ground black pepper to season
- 20 mls panko bread crumbs
Method
- Preheat the oven to 200° Celsius
- Place the capers, olives, mint leaves, basil leaves, garlic and chilli flakes into a mortar and mince together with the pestle
- Add the cheese and stir to combine and set aside
- Place the aubergines onto a cutting board skin side down and cut incisions into the flesh, at 1.5cm intervals, without cutting all the way through the skin
- Place into an ovenproof dish and drizzle with olive oil
- Season generously then cover the aubergines with the caper mix, pushing the mixture into the slits
- Place into the oven and cook for 30 minutes
- Remove from the oven and sprinkle the bread crumbs over the top
- Change your oven to the grill setting and place back into the oven for 5 minutes
- Remove from the oven and enjoy