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This recipe, a unique example of a peasant dish from the Aeolian Islands, brings together two symbols of the gastronomy of southern Italy: the eggplant (aubergine) and the primo sale, a tasty Sicilian cheese that is eaten fresh. The tradition of offering dairy products as an antipasto is common to all of southern Italy.
- 2 medium eggplants with firm flesh and tight skin, thinly sliced
- Sauce 1:
- 8 tablespoons olive oil
- 2 tablespoons white wine vinegar
- 1 garlic clove, finely chopped
- 1 sprig flat-leaf parsley, chopped
- Pinch of ground red chili pepper
- Pinch of ground black pepper
- Pinch of salt
- Sauce 2:
- 2 cups extra-virgin olive oil
- 2 tablespoons red wine vinegar
- Pinch of salt
- 1 teaspoon ground red chili pepper
- 1 teaspoon oregano
- 13 ounces primo sale (fresh pecorino), sliced
Prepare the eggplants: Lay the slices on a cutting board, sprinkle with salt and place the board at a slant for at least 1 hour, to allow the bitter juices to run off. Rinse the slices and pat dry with paper towels. Broil or grill the eggplant on both sides, then arrange on a platter.
PREPARE SAUCE 1: Combine the olive oil, white wine vinegar, garlic, parsley, chili pepper, black pepper and salt. Pour over the eggplant.
PREPARE SAUCE 2: Combine the olive oil, red wine vinegar, salt, chili pepper and oregano, and beat well with a fork.
TO SERVE: Arrange the slices of primo sale neatly over the eggplant. Pour Sauce 2 over and serve.
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
312 calories; 28g total fat; 0mg cholesterol; 10mg sodium; 17g carbohydrates; 7g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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