Mediterranean eggplants are a dish that embodies the typical flavors and aromas of Mediterranean cuisines. The undisputed protagonist of this recipe is the eggplant, a versatile and much-appreciated vegetable, that, thanks to its meaty texture, lends itself to numerous preparations.
In the Mediterranean version, eggplants are enhanced by the use of iconic ingredients such as ripe tomatoes, garlic, aromatic herbs (like basil, oregano), olives, and sometimes capers, which give the dish a pleasant savoriness and a slightly tangy note. The combination of these ingredients perfectly expresses the essence of the Mediterranean diet, celebrated for its balance and health benefits.
This dish is loved for its simplicity but also for its ability to be enjoyed as an appetizer, side dish, or even as a main course, especially if enriched with cheeses like feta or pecorino. Below, I leave you with other eggplant recipes.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Autumn
Ingredients for Mediterranean Eggplants
- 1 round eggplant (large purple)
- to taste all-purpose flour
- 5.5 tbsp butter (or extra virgin olive oil)
- 1 clove garlic
- 2.5 oz black olives (pitted)
- 2.1 oz capers (desalted)
- 15 cherry tomatoes (halved)
- to taste salt
- to taste black pepper
- 1/2 cup white wine
- 1 bunch basil
Tools for Mediterranean Eggplants
- 1 Knife
- 1 Pan
Steps
To prepare the Mediterranean eggplants, start by removing the stem from the eggplant and slicing it
about 0.75 inches thick.
Flour the eggplant slices and
fry them in a pan with butter or extra virgin olive oil.
Let the eggplant slices brown on both sides and set them aside.
In a pan, heat some butter or extra virgin olive oil,
let a minced garlic clove turn golden and
add the cherry tomatoes and let them cook for a few minutes.
Now add the eggplant slices set aside,
add the pitted black olives,
the desalted capers and season with salt and pepper.
Pour half a cup of white wine and let the alcohol evaporate, then cook for 10 minutes with a lid on moderate heat.
The dish is ready, you just have to plate it and
serve the Mediterranean eggplants with a sprinkle of basil.
Mediterranean eggplants can be stored in the fridge for up to three days, covered with plastic wrap.
