Ingredients with Measurements:
- 2 medium eggplants, sliced into rounds
- 1 head of garlic, cloves peeled
- 1/4 cup olive oil, divided
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh oregano
- 1/4 cup chopped fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- Baking sheet
- Food processor or blender
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the eggplant rounds and garlic cloves on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and black pepper. Roast for 20-25 minutes, until the eggplant is tender and lightly browned.
3. In a food processor or blender, combine the roasted eggplant and garlic, cherry tomatoes, basil, parsley, oregano, thyme, red pepper flakes, and remaining 2 tablespoons of olive oil. Pulse until the mixture is smooth but still slightly chunky.
4. Transfer the sauce to a bowl and stir in the grated Parmesan cheese. Taste and adjust seasoning as needed.
5. Serve the checca sauce warm or at room temperature, with pasta, bread, or grilled meats.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of sauce
Nutritional information:
- Calories: 120
- Total fat: 9g
- Saturated fat: 2g
- Cholesterol: 3mg
- Sodium: 240mg
- Total carbohydrate: 8g
- Dietary fiber: 3g
- Sugars: 4g
- Protein: 3g
Substitutions for ingredients:
- You can use regular tomatoes instead of cherry tomatoes.
- You can substitute other herbs for the ones listed in the recipe, such as rosemary or sage.
- You can omit the Parmesan cheese for a vegan version of the sauce.
Variations:
- Add roasted red peppers or sun-dried tomatoes for a different flavor.
- Use the checca sauce as a dip for vegetables or crackers.
- Top grilled chicken or fish with the sauce for a flavorful meal.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- You can roast the eggplant and garlic ahead of time and store them in the refrigerator until you're ready to make the sauce.
- If the sauce is too thick, you can thin it out with a little bit of water or vegetable broth.
Storage instructions:
- Store the checca sauce in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the checca sauce in a bowl with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Garnish the sauce with additional grated Parmesan cheese, chopped fresh herbs, or a sprinkle of red pepper flakes.
Pairings:
- Serve the checca sauce with pasta, bread, or grilled meats.
Suggested side dishes:
- Serve the sauce with a side salad or roasted vegetables for a complete meal.
Troubleshooting advice:
- If the sauce is too thin, you can add more roasted eggplant or tomatoes to thicken it up.
- If the sauce is too thick, you can thin it out with a little bit of water or vegetable broth.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces that come into contact with raw eggplant and garlic to prevent the spread of bacteria.
Food history:
- Checca sauce is a traditional Italian sauce made with fresh tomatoes, garlic, and herbs.
Flavor profiles:
- The checca sauce is savory, slightly sweet, and herbaceous, with a hint of spice from the red pepper flakes.
Serving suggestions:
- Serve the checca sauce as a dip, spread, or sauce for pasta, bread, or grilled meats.
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Region: Italian