Aubergines (eggplant) alla calabrese
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It’s hard to imagine Southern Italian cooking without the aubergine, or melanzane as its known in Italian, and yet the eggplant’s origins are not indigenous – it first came to Italy in the early middle-ages, probably brought by the Arabs through North Africa.
There’s some debate about the etymology. The most plausible is that the Arabs referred to the plant as al-badingian, which was transformed in southern Italy with the prefix melo, hence melo-badingian which has evolved into the modern Melanzane. Another version though suggests that the etymology comes from Mela non sana , or an unhealthy apple, given that it was widely believed in the middle ages that the vegetable, if not prepared correctly was dangerous – a view largely dismissed in modern times, although some do still hold that it can cause gastritis or aggravate arthritis.
This recipe, given to us by a friend from Calabria is a great way to savour the noble plant, regardless of its origins, or how you choose to call it!
Ingredients (for 4)
500grms of Aubergines
500grms of peeled tomatoes
Chopped parsley
2 cloves of garlic
2 anchovies
some Basil leaves
Coarse Sea Salt
Pepper
Olive Oil
How to prepare Melanzane alla Calabrese
Slice up your aubergines into long thin strips, and lay them out on a draining board covered in coarse salt. Leave them for an hour, allowing the salt to draw out the bitter juices from the plant.
In the meantime, fry lightly your garlic, parsley, and anchovies adding your tomatoes and allowing to boil slowly until it has a thick consistency (add salt and pepper to taste).
Drain the aubergines and fry them in boiling oil, and as soon as golden on both sides take them out and drain on kitchen paper.
On a large plate put some of the sauce, along with the basil leaves, and cover with your freshly fried and still hot aubergines. Buon appetito!
To drink?
How about a strong red Sicilian Syrah
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Tags: anchovies, antipasti, aubergines, side dishes, Vegetarian
