How do you store the grilled eggplant melanzane?

Refrigerator: Store the grilled eggplant and tomato sauce separately in airtight containers for up to 2 days. Freezing: Grilled eggplant and tomato sauce can be frozen. Store in freezer-safe containers for up to 3 months. Reheating: Thaw the eggplant and sauce in the refrigerator. Heat in the oven at 180°C until thoroughly warm.

Grilled Eggplant Melanzane

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Delicious grilled eggplant melanzane with spicy tomato sauce and melted scamorza, served on a fresh tomato salad.

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Ingredients

What do you need?

Quantity: 4P

Eggplant:
4 beautiful eggplants
Pepper and salt from the grinder
4 tbsp olive oil

Tomato sauce:
2 cloves of garlic
2-3 tbsp olive oil
1 shallot
1 tsp piment d’Espelette (or another spicy spice)
2 cans of diced peeled tomatoes
1 tsp balsamic cream
400 g smoked scamorza

Tomato salad:
400 g cherry tomatoes
4 tbsp mild extra virgin olive oil
2 tbsp white balsamic vinegar
Pepper from the grinder and a pinch of fleur de sel
1 tsp fresh or dried oregano, very finely chopped

Eggplant:
4 beautiful eggplants
Pepper and salt from the grinder
4 tbsp olive oil

Tomato sauce:
2 cloves of garlic
2-3 tbsp olive oil
1 shallot
1 tsp piment d’Espelette (or another spicy spice)
2 cans of diced peeled tomatoes
1 tsp balsamic cream
400 g smoked scamorza

Preparation method

How do you make this?

Preparation of eggplants: Peel the eggplants as you would peel a potato, but leave the crown on.

Pierce them all over with a satay stick, sprinkle with salt, and steam them for 20 minutes.

Let the eggplants drain, place them in a baking dish, drizzle with pepper, salt, and olive oil, and grill them for 30 minutes in a preheated oven at 190°C.

Tomato sauce: Sauté the finely chopped garlic and shallot in olive oil along with the piment d’Espelette.

Add the tomatoes and balsamic cream, season with pepper and salt, and let simmer gently without a lid until the sauce thickens nicely.

Spread the sauce over each eggplant.

Scamorza: Slice the scamorza and distribute it over the eggplants.

Set the oven to the grill setting and let the scamorza color and melt nicely, about 15 minutes.

Tomato salad: Halve the tomatoes and mix with the remaining ingredients.

Divide the salad onto the plates and place a grilled eggplant on each plate.

Finishing: Finish with pepper from the grinder, some flakes of piment d’Espelette, and drops of olive oil.

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