This simple vegetable has played an important role in the cultural and in the gastronomic history of Sicily. It is believed that the eggplant made its way to Sicily from the middle east, most likely through Arab rule and the Jewish Diasporas. This addition helped in creating the colorful gastronomic mosaic of Sicily. Examples of well known eggplant dishes are the internationally renowned "Eggplant alla Parmigiana", the succulent "Pasta alla Norma", which interestingly takes its name from the Opera "Norma" written by Sicilian composer Vincenzo bellini of Sicily. Other famous eggplant dishes include stuffed eggplants, breaded eggplants, and the Famous "Caponata" an ancient Sicilian dish which of course, has its own story.
The dish I present on this page is a classic and is used mainly as antipasto, but it could also be served as a side dish next to grilled meats or even as a filling for panini.
Part one, ingredients for grilling:
A grill type skillet (with the grooves)
2 large eggplants
(1 cup) 8 oz of extra virgin olive oil, make sure to have more on hand
2 tablespoons of oregano (sprinkled on the eggplant after is taken off the skillet)
1 teaspoon of minced mint, preferably fresh.
Wash and cut off the top and bottom part of the eggplants.
With
a knife, peel off one side of the eggplant to start your slices, leave
the rest unpeeled. The slices should be about one
centimeter thick, not thicker, if they are too thick you will have a hard time grilling it thoroughly, if they are too thin they will get too oily and will burn easily.
Start by drizzling some extra virgin olive oil in the skillet (about 3 tablespoons) heat it up at medium heat.
Sprinkle salt on the sliced eggplants as you place it on the skillet, make sure not to place the eggplant in oil that is not hot, as the eggplant will soak up the oil like a sponge and will not grill well.
The
length of time necessary to cook is relative to the texture of the
eggplants, some are tougher and more fibrous then others. You will know
that it is ready when the slice has softened up and has turned into a golden color, the grill marks start turning dark making it look delicious.
Remember to sprinkle some oregano on each layer of the grilled eggplant (or other vegetable) as you lay it on the serving dish, (do not sprinkle the mint, not yet). Continue to drizzle more
olive oil in your skillet as you grill more slices and sprinkle with oregano. When all your veggies are grilled, sprinkle the top layer with the minced mint.
P.S.
It is important to remember
that mint has a strong flavor and smell. The dish in the picture is
topped with a lot of mint because I personally love it, but for some,
too much mint can be a turn off, therefore use it conservatively or substitute with basil.
You can also grill Squash or zucchini.
In the photo below you can see the squash on the right is almost ready and the one on the left is still raw.
Part two is elective:
If you like a less oily dish, you should not proceed to part two to make the dressing. Complete only part one as explained above.
Dressing
1 oz white wine vinegar (I used red wine vinegar because I did not have white)
1 oz extra virgin olive oil
2 cloves of garlic minced finely
1/2 teaspoons of oregano
Salt to taste
Mix all the ingredients in a bowl
drizzled enough to flavor the dish, if you grill a large amount of veggies you may need to use it all.
Check for salt, the key to a good dish is flavor.
Wine Suggestion
A full bodied red wine is suggested
if this antipasto is served with courses that are finished with a red
sauce, otherwise serve with a dry white wine, Sicilian wine is preferred.
Enjoy!
