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The recipe of the eggplantalla sulcitana comes fromSardinian cuisinetypical. Sulcitana-style aubergines, called in Sardinian "perdingianu a sa sulcitana", represent a typical dish of Sulcis, also widespread in the rest of Sardinia.
Portions:4 people
Ingredients
- 2 no. eggplant
- 4 layers casarau bread typical Sardinian
- 80 g. pecorino cheese grated seasoned
- 6 no. Cherry tomatoes
- 4 no. basil leaves
- to taste salt
- to taste Extra Virgin Oil
instructions
- Wash and clean the aubergines, remove the stems and slice them lengthwise; each slice should be approximately 1/2 cm thick.
- Place the sliced aubergines on an inclined surface, sprinkle them with salt and leave them to drain for about 30 minutes; then rinse them quickly, dry them well and fry them in oil.
- Once the operation is completed, dry them of excess oil by placing them on absorbent paper.
- Soften the carasau in water, and place it on a cloth to drain; Meanwhile, prepare a sauce by mixing a few tablespoons of oil, chopped raw garlic and basil.
- Mix with the cherry tomatoes previously cut into small cubes.
- Finally, layer the ingredients in a large container, alternating the carasau bread, the fried aubergine slices and the tomato sauce.
- Don't forget the coarsely grated pecorino for each layer.
- Let the appetizer rest for a few hours before serving.
Questa ricetta è diventata un must nella mia cucina
Sono felice che la ricetta sia diventata un must nella tua cucina!
Davvero squisite!
Grazie mille! Siamo felici che ti siano piaciute le nostre ricette. C
Ho cucinato questa ricetta seguendo i passaggi alla perfezione e il risultato è stato incredibile.
Grazie per averci parlato della tua esperienza.