Ingredients with Measurements:
- 1 medium-sized eggplant, sliced into rounds
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup crumbled feta cheese
- 1/2 cup grated Caciotta degli Elimi cheese
- 1/4 cup chopped fresh parsley
Special equipment needed:
- Baking sheet
- Parchment paper
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 prepared baking sheet.
4. Drizzle the olive oil over the eggplant slices.
5. Season the eggplant with salt and black pepper.
6. Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and lightly browned.
7. Remove the eggplant from the oven and sprinkle the crumbled feta cheese over the top.
8. Sprinkle the grated Caciotta degli Elimi cheese over the top of the feta cheese.
9. Return the baking sheet to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
10. Remove the baking sheet from the oven and sprinkle the chopped parsley over the top of the cheese.
11. Serve the roasted eggplant and cheese hot.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Preheat the oven to 400°F (200°C).
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 250
Fat: 20g
Carbohydrates: 10g
Protein: 8g
Sodium: 450mg
Substitutions for ingredients:
- Caciotta degli Elimi cheese can be substituted with any other semi-soft cheese, such as fontina or gouda.
- Feta cheese can be substituted with goat cheese or blue cheese.
- Fresh parsley can be substituted with fresh basil or cilantro.
Variations:
- Add sliced cherry tomatoes to the roasted eggplant and cheese for a burst of fresh flavor.
- Top the roasted eggplant and cheese with a drizzle of balsamic glaze for a tangy sweetness.
- Add sliced black olives to the roasted eggplant and cheese for a salty kick.
Tips and tricks:
- Make sure to slice the eggplant into even rounds so that they cook evenly.
- Use a mandoline slicer to make slicing the eggplant easier and more consistent.
- Don't overcrowd the eggplant on the baking sheet, as this can cause them to steam instead of roast.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the leftovers in a preheated oven at 350°F (180°C) for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the roasted eggplant and cheese on a large platter, garnished with fresh herbs and a drizzle of olive oil.
Garnishes:
Fresh parsley, basil, or cilantro can be used as a garnish.
Pairings:
This dish pairs well with a crisp white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
Serve the roasted eggplant and cheese with a side of crusty bread or a simple green salad.
Troubleshooting advice:
- If the cheese is not melting, try broiling the dish for a few minutes to help it melt and brown.
- If the eggplant is not tender after roasting, try increasing the cooking time by a few minutes.
Food safety advice:
Make sure to wash the eggplant thoroughly before slicing and cooking.
Food history:
Caciotta degli Elimi is a semi-soft cheese from the Sicilian region of Italy. It is made from cow's milk and has a mild, slightly tangy flavor.
Flavor profiles:
This dish has a savory, slightly salty flavor from the roasted eggplant and cheese, with a fresh herbaceous note from the parsley.
Serving suggestions:
Serve this dish as a main course for a vegetarian dinner, or as a side dish for a larger meal.
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Region: Italian