Melanzane alla Sassarese
Travel from home, and cook
Lunch / dinner
Melanzane alla Sassarese
By: Lisa Rivera
Is there any vegetable that instantly reminds you of summer? For us, there’s only one possible contender: the mighty and versatile eggplant.
Baked, fried, or as part of a pasta, there’s so much you can do with this delicious vegetable.
Eggplant in Italian
It’s not surprising then, that many of the island’s most memorable dishes contain melanzane.
Some of my Sicilian food favorites include melanzane parmigiana, caponata, and involtini di melanzane e pesce spada.
- 2 eggplants (1 per person)
- 1 clove of garlic, (finely chopped) for each eggplant, or half depending on your taste
- 2 tbsp of olive oil
- Coarse sea salt
The Sassarese connection —melanzane alla Sassarese
While eggplants are a common ingredient in Sicilian dishes, there are other regions in Italy that also widely use them.
Sassari has several renowned dishes, one of which is the delectable melanzane alla Sassarese.
Fragrant, creamy and light, this Sardinian baked eggplant is summer on a plate.
Turn on the oven, gas mark 180.
Wash the eggplants under cold running water, and then cut in half. Score the eggplant flesh to make a criss-cross pattern. Be careful not to slice into the skin.
Finely chop the garlic and then mix together with good quality Italian olive oil, fresh parsley and sea salt.
Spoon the mixture on top of the eggplants, making sure it seeps into the gaps. At this point, make sure that there are no garlic pieces sitting on top of the eggplants. They should be well inside the cut crevices.
This will avoid the possibility of burnt garlic in the oven, and an unpleasant bitter taste.
Place the eggplants onto a tray with grease-proof paper, and put them in the oven.
The timing of the dish depends on several factors, the first being the size. Smaller-sized eggplants should take around 40 minutes, while the bigger ones will take about 45 to 50.
After about 15 minutes, check the eggplants to see whether they’ve become brown and a creamy texture has formed. If the eggplants look a little dry, add a splash more olive oil.
Once the eggplants have a nice caramel color and a creamy consistency, they’re ready.
Take the melazane alla sassarese straight from the oven and serve immediately.
Enjoy them with some crusty bread and, if you like, a glass of chilled Pinot Grigio.
What do you think of melanzane alla Sassarese? Is it something you’d like to try making for the family or for yourself? Drop me a comment and let me know.
Welcome to my site! I'm Lisa, founder of Following the Rivera. I write primarily for a ‘flashpacker’ audience, a demographic (late 20s onward) that enjoys glamping over camping and staying at boutique/luxury boutique hotels. Flashpackers also like to indulge in the local food and wine, cultural activities, as well as a spot of wellness on their travels. Want to know more? Read on....