Eggplants “a Scabecciu”
Description
The term scabecciu in Sardinian refers to a method of flavoring and preserving various dishes made with fish, meat, or vegetables, including zucchini, eggplants, and even olives.
The technique involves frying or grilling the ingredients and then marinating them in a mixture of vinegar, oil, parsley, and garlic. In some variations, tomato sauce can also be added.
The result is a delicious dish, perfect as a side or appetizer for an outdoor lunch with friends.
Ingredients
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- Aubergines 800 g
- Whole wheat semolina 300 g
- White wine vinegar 220 ml
- Peanut oil 300 ml
- Extra virgin olive oil 50 ml
- Parsley 30 g
- Garlic 16 g
- Salt 6 g
- Rock salt 16 g
Instructions
- 1 Wash and clean the eggplants, then slice them into ½ cm thick pieces. Place them in a colander and cover with coarse salt for 20 minutes to remove excess water.
- 2 Rinse and pat the eggplant slices dry, then coat them in semolina and fry them in hot oil. Drain on paper towels.
- 3 Prepare a mixture of chopped garlic and parsley, sauté it in a pan with hot oil, then add the vinegar and cook for 10 minutes.
- 4 Once cooked, remove from heat and let the marinade cool. Arrange the eggplants in a baking dish and pour the marinade over them.
- 5 Refrigerate for 1 day before serving. Serve the Eggplants a Scabecciu chilled or at room temperature.
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