Venetian Eggplant Salad
- Active Time 15m
- Total Time 15m
Eggplants were brought to Spain and Italy by the Arabs. The Jews took to this new food readily. In his famous 1891 cookbook, La scienza in cucine e l'arte di mangiare bene, Pellegrino Artusi observed, "Forty years ago you could hardly find eggplant or fennel in the markets of Florence, because they were considered Jewish food and were abhorred." When the Inquisition banned the Jews from Spain and Spanish settlements in southern Italy, the Italian Jews fled north, bringing with them a repertoire of eggplant dishes. It's not surprising that many of the best eggplant recipes are of Sicilian origin, as that is where the Sephardic and Arabic influence was the greatest. Incidentally, many of the eggplant dishes are served at room temperature, in other words, prepared on late Friday to be served at Saturday lunch.
- 2 eggplants, peeled and cut lengthwise 1/2-inch-thick slices
- 1/2 cup olive oil, or as needed
- Salt and freshly ground black pepper to taste
- 2 cloves garlic, minced
- Chopped flat-leaf parsley
Slice the eggplant very thin. Marinate for 30 minutes in olive oil, salt, freshly ground black pepper, chopped garlic and chopped fresh flat-leaf parsley. Place on a baking sheet and cook in an oven preheated to 450 degrees F or in a broiler. If you should decide to grill these, don't cut them quite so thin, as they will be difficult to turn. Transfer to a platter and garnish with strips of anchovy, a drizzle of extra-virgin olive oil and additional chopped fresh parsley.
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
201 calories; 18g total fat; 0mg cholesterol; 5mg sodium; 10g carbohydrates; 4g fiber; 2g 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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