Melanzana Recipe
roasted eggplant, fior di latte, caramelized onions, crushed tomatoes, basil
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Ingredients
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Main Ingredients
Method
Preparation Steps
Roast the Eggplant
Preheat the oven to 200°C (400°F). Slice the eggplants in half lengthwise, score the flesh with a knife, and drizzle with olive oil. Sprinkle with salt and roast in the oven for 25-30 minutes until tender and golden.
Prepare the Tomato Sauce
In a saucepan, heat the crushed tomatoes over medium heat. Season with salt and black pepper, and let simmer for about 10 minutes, allowing the flavors to meld.
Assemble the Dish
Once the eggplants are roasted, remove them from the oven. Spoon the caramelized onions over the eggplant halves, followed by the crushed tomato sauce. Tear the fior di latte cheese into pieces and scatter over the top.
Final Touches
Return the assembled eggplant to the oven for an additional 10 minutes, until the cheese is melted and bubbly. Remove from the oven and garnish with fresh basil before serving.