OVENBAKED EGGPLANT SLICES WITH CAPER AND PARSLEY OIL

Eggplant

The first time I had what I would describe as oven-dried eggplant slices was when I worked outside Florence as a personal assistant to a handicapped girl who has since become a really great friend. (I did hesitate to write handicapped, not because I find handicap anything to mumble about because a) to me she has always been a person who sits down and b) the word handicapped often reduces the person to a state of being instead of who they are. If you don’t know them obviously.) I had taken a year off my studies, fooling myself that I was going to study a lot while in Italy, and came here. I even accepted the work without having the driver’s licence that was an absolute must and I just had 2 month to get it before I was starting my job. I never told C. this but I got my driver’s licence two days before leaving for Italy, I think she was happier for not knowing it! So I really learnt to drive here in Italy and that has served me a lot, it was actually she who taught me how to park in those tiny slots along the streets that you find here on almost every street you drive on. Anyway, to get back to the eggplant, I tried it made this way down in the basement of the house we lived in where the cook and her small family lived, I often went down there to socialize in the evenings and Rita as she was called, taught me a lot about Italian cooking. I fell in love with this way of making eggplant straight away but I realize that it’s not for everyone as the slices tend to get a little tough, if you are not an eggplant lover maybe should try another way of making them. I have added the caper and parsley oil to give it more flavour.

Ovenbaked eggplant slices with caper and parsley oil

OVENBAKED EGGPLANT SLICES WITH CAPER AND PARSLEY OIL

1-2 small eggplants
1 tblsp capers in salt
a small bunch parsley
salt
200 ml/ 0.85 cup extra-virgin olive oil

– Put the capers in water to soak.
– Slice the eggplants into very thin slices. Put them side by on parchment clad baking sheets. Sprinkle a little salt over.
– Bake in 125-150°C/255-300°F until the slices have got some colour. They should still be a bit soft. I would say that it takes between 20 and 40 minutes depending on how thin the slices are.
– Meanwhile you put capers , parsley and olive oil in a mixer and blender and run until smooth and runny.
– Put the eggplant slices in a bowl and sprinkle the caper and parsley oil over before serving. You will have some oil left but you can use it with almost anything.

Ovenbaked eggplant slices with caper and parsley oil

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