The fragrance of basil, one of the most commonly used aromatic herbs in Mediterranean cuisine, characterizes eggplant Sassari-style.
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INGREDIENTS |
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Medium-sized eggplants |
4 |
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Extra-virgin olive oil |
5 |
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tablespoons |
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Garlic |
1 |
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clove |
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Basil |
1 |
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bunch |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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| 1. |
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Preheat the oven to 180°. In the meantime, wash and clean the eggplants; let it drain. |
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Grease the bottom of a Pyrex dish with a little oil and put the eggplants into it; place in the oven and bake for 40 to 50minutes. |
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In the meantime, peel and chop the garlic; wash, clean and dry the basil and chop it finely. Pour the oil, basil and garlic into a small bowl; add the salt and pepper and beat lightly with a fork in order to blend the sauce. |
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Remove the eggplants from the oven, cut them in half lengthwise and then cut into the pulp with the tip of a knife, making several long cuts in both directions. |
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| 5. |
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Arrange the eggplant halves onto a serving platter and cover with the basil sauce. Serve the eggplants hot. |
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CHEF'S NOTE |
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In order to maintain the full impact of the basil's flavor and aroma, it's best to crush it with a mortal and pestle; this way none of the essential oils in the leaves will be lost. |
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A red wine is best suited to this menu, ideally one from Sardinia, where the dishes come from. Two suitable Sardinan red wines to choose from are Arborea and Cannonau. |
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