I had never tried roasted eggplant with capers. When you think you have already tried all eggplant recipes, you are surprised with a different one that gives you new flavors and tastes.
I’ve prepared this recipe twice – and at each time I increase capers quantity. I found this recipe on the Italian blog Il Colore della Curcuma, and, as it happens when cooking, I’ve changed a couple of things according to my taste.
What captured me at first in this recipe is the choice of cooking the eggplant… peeled. I loved it. The idea of being able to eat it all with no worries for a hard peel is so inviting for me.
This recipe is super simple, the kind of recipe I like most.
Ingredients (1 baking tray):
- 3 medium eggplants
- 20 capers (under salt)
- minced parsley (better fresh than frozen, to be easier to distribute over the eggplant slices)
- 1 tsp coarse salt
- extra virgin olive oil
- 3 to 4 Tbsp grated Parmesan cheese
- 2 to 3 Tbsp bread crumbs
- Turn on the oven 374°F / 190°C.
- Wash and peel eggplants. Cut them lengthwise in slices of about 1/2 in., not less.
- Line the baking tray with parchment paper and put the eggplant slices on it.
- With a sharp knife, make cuts inside each slice, to allow the dressing to go inside the slices.
- Using a kitchen brush, brush each slice with extra virgin olive oil.
- Distribute grated cheese over all slices.
- Using a mortar and pestle, reduce capers into crumbs together with coarse salt.
- Add minced parsley and mix well. Distribute the mixture over the eggplant slices.
- Spread read crumbs above all and add a thread of olive oil over all slices.
- Put into the preheated oven for 20/25 minutes – or until eggplant is golden and cooked well.
- When done, do not leave it inside the warm oven or they could dry too much.
- Buon appetito!