Eggplant at Scapece
Melanzane alla Scapece
Eggplant marinated in vinegar with garlic, chili pepper and mint, to be served with a drizzle of olive oil.
The Eggplant alla Scapece is a starter or side dish with a strong character, built on the encounter between the softness of the eggplant and the acidity of the wine vinegar. The prolonged resting makes the pulp tastier and allows the aromas to distribute evenly, while chili pepperGarlic and mint add vibrancy, aroma, and a fresh note. Cooking in water keeps the slices tender but still firm; alternatively, grilling can impart a more intense flavor before marinating. The result is a simple dish, served cold or at room temperature, and also suitable for making ahead. This recipe is part of the Campania gastronomic tradition.
Instructions
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8 steps · natural Italian voice
Slice the eggplant
Slice the eggplant Cut the potatoes into even slices about 5 mm thick. Keep the slices evenly cut to ensure even cooking and a firm texture after marinating.
Boil them eggplant
Boil the slices of eggplant in water until they are cooked but still al denteCheck the pulp: it must soften without falling apart, so it can absorb the marinade while maintaining its integrity.
Drain carefully
Drain them eggplant as soon as they reach cooking al denteHandle them gently and let them drain well, removing any excess water before transferring them to the bowl, to avoid diluting the vinegar marinade.
Prepare the marinade
Pour the wine vinegar into a bowl and add the chili pepper Add chopped chili pepper, sliced ​​garlic, mint leaves, and salt. Stir until the flavors are distributed and the salt dissolves. the mixture it must be fragrant and evenly seasoned.
Arrange the eggplant
Arrange the slices of eggplant Arrange them neatly in a large bowl, without squashing them. A regular arrangement facilitates contact with the marinade and preserves the shape of the slices while they rest.
Pour the marinade
Pour the marinade over the eggplant, distributing vinegar evenly, chili pepper, garlic, and mint. Make sure all the slices are well moistened: this allows the flavors to penetrate the pulp while it rests.
Let it rest
1440 minCover the bowl and let it rest eggplant Marinate for at least a day. After this time, the pulp should be more flavorful and fragrant, with a noticeable acidity that is balanced by the aromas.
Complete with oil
Before serving, arrange the eggplant in the dish and moisten them with a drizzle of olive oil. Spread it without covering the scent of mint and chili pepper: the seasoning should lightly shine the surface.
Chef's Tips
The editorial staff recommends leaving the eggplant in the marinade for at least 24 hours, so that the vinegar penetrates the pulp without breaking it down and the aromas, garlic and mint are well balanced.
Ingredients
- Ingredients for 4 people
- 4 eggplant small sliced ​​(2.11 cups) 0.5 liters wine vinegar
- 1 chili pepper chopped spicy
- 2 cloves of garlic sliced ​​some mint leaves oil
- salt
⚠️ Automatic ingredient-based detection. Always check product labels.
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