Ingredients with Measurements:
- 2 red peppers, roasted and peeled
- 1 eggplant, sliced into rounds
- 3 cloves of garlic, minced
- 1/4 cup of olive oil
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1/4 tsp of red pepper flakes
- 1/2 cup of grated pecorino romano cheese
- 1/4 cup of chopped fresh parsley
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the sliced eggplant on a baking sheet and brush both sides with olive oil. Season with salt and black pepper.
3. Roast the eggplant in the oven for 20-25 minutes, or until tender and lightly browned.
4. In the meantime, place the roasted red peppers, garlic, red pepper flakes, and remaining olive oil in a blender or food processor. Blend until smooth.
5. Once the eggplant is done, remove it from the oven and let it cool for a few minutes.
6. Arrange the eggplant slices on a serving platter.
7. Spoon the red pepper sauce over the eggplant slices.
8. Sprinkle the grated pecorino romano cheese and chopped parsley over the top.
9. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 220
- Fat: 17g
- Carbohydrates: 11g
- Protein: 7g
- Fiber: 4g
- Sugar: 6g
- Sodium: 520mg
Substitutions for ingredients:
- Instead of pecorino romano cheese, you can use parmesan cheese or any other hard cheese.
- If you don't have red peppers, you can use canned roasted red peppers.
Variations:
- You can add some sliced cherry tomatoes on top for a pop of color and flavor.
- For a vegan version, omit the cheese or use a vegan cheese alternative.
Tips and tricks:
- Make sure to slice the eggplant evenly so that it cooks evenly.
- You can also grill the eggplant instead of roasting it for a smoky flavor.
- If you want a smoother sauce, strain it through a fine-mesh sieve before spooning it over the eggplant.
Storage instructions:
- Store any leftover casu spiattatu in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the casu spiattatu in a microwave-safe dish and microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the casu spiattatu on a large platter with some fresh herbs and lemon wedges on the side.
Garnishes:
- Garnish with some extra chopped parsley or basil.
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 some crusty bread.
Troubleshooting advice:
- If the eggplant is not cooked through, you can put it back in the oven for a few more minutes.
Food safety advice:
- Make sure to wash your hands and all equipment before and after handling raw vegetables.
Food history:
- Casu spiattatu is a traditional Italian dish that originated in the southern region of Puglia.
Flavor profiles:
- This dish has a smoky and slightly sweet flavor from the roasted red peppers, with a savory and slightly bitter flavor from the eggplant.
Serving suggestions:
- Serve the casu spiattatu as an appetizer or a side dish.
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Region: Sicilian