Eggplants arraganate, you would never stop eating them because they are so tasty and low in calories! Where does the word “arraganato” come from?! From oregano which is the key ingredient of the recipe because it gives the typical flavor and aroma of the Mediterranean diet.
Then “arraganato” is the Italianized term because in our dialect we say arjianet.
So what are we talking about? A very simple recipe based on grilled eggplants, sprinkled with sauce or tomato, mozzarella, and oregano, put under the grill and served as an appetizer or in a savory buffet.
Follow me in the kitchen and I’ll reveal everything!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
– Prepare a tomato sauce by sautéing some garlic and oil in a pan; add 1/2 bottle of tomato sauce, season with salt and cook for about 15 minutes over low heat. Season to taste with fresh basil.
- 2 eggplants
- 1.76 oz smoked provola
- grated Parmesan (to sprinkle to taste on the eggplants)
- dried oregano
- tomato sauce
Steps
– After washing, drying, and trimming the eggplants, cut them into not-too-thin slices.
– Heat a grill pan and grill the rounds on both sides
– Arrange the eggplant rounds on a greased aluminum foil or a silicone mat (I do not recommend parchment paper because it burns under the grill) and season them with tomato sauce, smoked provola, dried oregano, and Parmesan. Drizzle with a little oil and cook under the oven grill until the mozzarella forms a delicious crust.
Tips
– The eggplants arraganate are at their best when hot; but they are also excellent warm or cold.
– You can also use leftover meat sauce and proceed according to the recipe.
