Ingredients with Measurements:
- 1 large eggplant, sliced into rounds
- 1/4 cup olive oil
- Salt and pepper to taste
- 1/4 cup capers
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 1/4 cup grated Caciocavallo Campano cheese
Special equipment needed:
- Baking sheet
- Parchment paper
- Cheese grater
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Arrange the eggplant slices on the baking sheet.
4. Drizzle the olive oil over the eggplant slices and season with salt and pepper.
5. Roast the eggplant in the oven for 20-25 minutes, or until tender and golden brown.
6. While the eggplant is roasting, prepare the caper and herb topping.
7. In a small bowl, mix together the capers, parsley, basil, oregano, and grated Caciocavallo Campano cheese.
8. Once the eggplant is done, remove it from the oven and let it cool for a few minutes.
9. Top each eggplant slice with a spoonful of the caper and herb mixture.
10. Return the eggplant to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
11. Serve hot.
- Time:
Preparation time: 10 minutes
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 190
- Fat: 15g
- Carbohydrates: 10g
- Protein: 5g
- Fiber: 5g
Substitutions for ingredients:
- Caciocavallo Campano cheese can be substituted with any other type of cheese that melts well, such as mozzarella or provolone.
- If capers are not available, chopped olives can be used instead.
Variations:
- Add sliced tomatoes to the eggplant before roasting for a different flavor profile.
- Use different herbs or spices in the caper and herb topping to customize the flavor to your liking.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- If the eggplant is too bitter, sprinkle salt over the slices and let them sit for 10-15 minutes before roasting to draw out the bitterness.
- To make this recipe vegan, omit the cheese or use a vegan cheese substitute.
Storage instructions:
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the leftovers in the oven at 350°F (175°C) for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the eggplant slices on a platter with a sprinkle of fresh herbs and a drizzle of olive oil.
Garnishes:
- Garnish with additional chopped herbs or a sprinkle of red pepper flakes for added flavor.
Pairings:
- This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Serve with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the cheese is not melting, place the eggplant under the broiler for a few minutes to help it melt.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and roasting.
Food history:
- Caciocavallo Campano is a type of cheese that originated in the Campania region of Italy.
Flavor profiles:
- This dish has a savory and slightly tangy flavor from the capers and cheese, with a hint of sweetness from the roasted eggplant.
Serving suggestions:
- Serve as an appetizer or side dish for a dinner party or family gathering.
Related Categories
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Region: Italian
Taste: Savory, Tangy, Salty, Umami, Herbaceous