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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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 persone

Course: Main courses

Cuisine: Sardinian cuisine

Ingredients Equipment Method

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

Equipment

• 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)

Method

 

1. Wash and clean the eggplants, remove the stalks and slice them lengthwise; each slice should be about 1/2 cm thick.
   
2. 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.
3. Once done, remove excess oil by placing on absorbent paper.
4. 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.
5. Mix with previously chopped small diced cherry tomatoes.
6. Finally, layer the ingredients in a large container alternating the carasau bread, fried eggplant slices, and tomato sauce.
7. Don’t forget to grate the pecorino roughly for each layer.
8. Let the appetizer rest for a few hours before serving.