Ingredients with Measurements:
- 1 large eggplant
- 1/4 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup prescinseua cheese, crumbled
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1/4 cup pine nuts, toasted
Special equipment needed:
- Baking sheet
- Parchment paper
- Mixing bowl
- Serving platter
Step-by-step instructions:
1. Preheat the oven to 400°F (200°C).
2. Cut the eggplant into 1/2-inch thick rounds and place them on a baking sheet lined with parchment paper.
3. Brush both sides of the eggplant with olive oil and season with salt and black pepper.
4. Roast the eggplant in the preheated oven for 20-25 minutes, or until tender and lightly browned.
5. In a mixing bowl, combine the crumbled prescinseua cheese, chopped parsley, chopped basil, and toasted pine nuts.
6. Arrange the roasted eggplant on a serving platter and sprinkle the cheese mixture over the top.
7. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 400°F (200°C)
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 236
- Fat: 21g
- Carbohydrates: 8g
- Protein: 6g
- Fiber: 4g
Substitutions for ingredients:
- Prescinseua cheese can be substituted with feta cheese or goat cheese.
- Pine nuts can be substituted with chopped walnuts or almonds.
Variations:
- Add sliced cherry tomatoes or roasted red peppers to the cheese mixture.
- Use zucchini or yellow squash instead of eggplant.
Tips and tricks:
- To toast pine nuts, place them in a dry skillet over medium heat and cook, stirring frequently, until lightly browned and fragrant.
- Make sure to evenly coat the eggplant with olive oil to prevent it from drying out in the oven.
- Serve this dish as a side dish or as a vegetarian main course.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Arrange the roasted eggplant slices in a circular pattern on a large platter and sprinkle the cheese mixture over the top.
- Garnish with additional chopped herbs or pine nuts.
Garnishes:
- Chopped fresh herbs, such as parsley or basil
- Toasted pine nuts or chopped nuts
Pairings:
- Serve with a side of crusty bread or crackers.
- Pair with a light white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Mixed green salad
Troubleshooting advice:
- If the eggplant is not tender after roasting, return it to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to wash the eggplant thoroughly before slicing and roasting.
- Store any leftovers in the refrigerator and consume within 3 days.
Food history:
- Prescinseua is a soft, fresh cheese from Sardinia, Italy, made from sheep's milk.
Flavor profiles:
- The roasted eggplant has a smoky, slightly sweet flavor, while the prescinseua cheese adds a tangy, creamy element. The fresh herbs and pine nuts add a bright, nutty flavor.
Serving suggestions:
- Serve as a side dish or as a vegetarian main course.
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Region: Italian