Roasted eggplant with capers

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)
• salt
• 1 tsp coarse salt
• pepper
• extra virgin olive oil
• 3 to 4 Tbsp grated Parmesan cheese
• 2 to 3 Tbsp bread crumbs

Instructions:

1. Turn on the oven 374°F / 190°C.
2. Wash and peel eggplants. Cut them lengthwise in slices of about 1/2 in., not less.
3. Line the baking tray with parchment paper and put the eggplant slices on it.
4. With a sharp knife, make cuts inside each slice, to allow the dressing to go inside the slices.
5. Using a kitchen brush, brush each slice with extra virgin olive oil.
6. Distribute grated cheese over all slices.
7. Using a mortar and pestle, reduce capers into crumbs together with coarse salt.
8. Add minced parsley and mix well. Distribute the mixture over the eggplant slices.
9. Spread read crumbs above all and add a thread of olive oil over all slices.
10. Put into the preheated oven for 20/25 minutes – or until eggplant is golden and cooked well.
11. When done, do not leave it inside the warm oven or they could dry too much.
12. Buon appetito!