Sulcitana-style Eggplants, perdingianu a sa sulcitana

The recipe for Sulcitana-style eggplants comes from traditional Sardinian cuisine. Sulcitana-style eggplants, called in Sardinian “perdingianu a sa sulcitana”, represent a typical dish from Sulcis, also popular throughout Sardinia.

Melanzane Alla Sulcitana

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Print Recipe Vota la ricetta

Prep Time: 20 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 30 minutes minutes

Course: Main courses

Cuisine: Sardinian cuisine

Servings: 4 persone

Attrezzature

• Sharp knife
• Cutting board
• Mixing bowls
• Spoon
• Large deep pot (for boiling the eggplants)
• Non-stick pan or baking dish
• Baking paper (if choosing the oven version)

Ingredients

• 2 nr. eggplants
• 4 layers carlasau bread typical Sardinian
• 80 g pecorino grated, aged
• 6 nr. cherry tomatoes
• 4 nr. basil leaves
• to taste salt
• to taste Extra Virgin Olive Oil

Instructions

• Wash and clean the eggplants, remove the stalks and slice them lengthwise; each slice should be about 1/2 cm thick.
  
• Place the sliced eggplants on a sloped surface, sprinkle with salt and let them drain for about 30 minutes; then rinse quickly, dry thoroughly and fry in oil.
• Once done, remove excess oil by placing on absorbent paper.
• Soak the carasau bread in water, then lay it on a cloth to drain; meanwhile prepare a sauce by mixing a few tablespoons of oil, raw minced garlic, and basil.
• Mix with previously chopped small diced cherry tomatoes.
• Finally, layer the ingredients in a large container alternating the carasau bread, fried eggplant slices, and tomato sauce.
• Don’t forget to grate the pecorino roughly for each layer.
• Let the appetizer rest for a few hours before serving.