Entertaining Side Italian

Roasted eggplant with mint and vinegar (melanzane alla scapece)

Name: Roasted eggplant with mint and vinegar (melanzane alla scapece) recipe
Yield: 6
Cuisine: /italian
Ingredients: 2 medium eggplants, cut into 1cm-thick slices; 80ml olive oil; 125ml olive oil; 60ml white wine vinegar; 2 garlic cloves, crushed; 40.00 ml mint finely chopped; 40.00 ml flat-leaf parsley leaves finely chopped

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Melanzane alla scapece (roasted eggplant with mint and vinegar)

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by delicious. team

delicious. team

Jan 20, 2025

"This zingy scapece dressing really makes this dish sing! Italians commonly use this dressing with fried zucchini, but roasted eggplant works just as well – possibly even better. While you can fry the eggplants, I think roasting helps them keep a better shape, and with less oil used in the cooking process, they become the perfect vessels to absorb this slippery sauce! A good smear of dressing from the back of a spoon over every round of eggplant is the trick." - Annie Conley

This recipe is by Annie Conley

2 medium eggplants, cut into 1cm-thick slices
1/3 cup (80ml) extra virgin olive oil

Scapece dressing

1/2 cup (125ml) extra virgin olive oil
1/4 cup (60ml) white wine vinegar
2 garlic cloves, crushed
2 tbs mint finely chopped
2 tbs flat-leaf parsley leaves finely chopped

Method

1.

Preheat oven to 200°C/180°C fan-forced. Grease 2 large baking trays and line with baking paper. Brush eggplant on both sides with oil and season to taste. Arrange on prepared trays in a single layer. Roast for 20 minutes, then turn and roast for another 20 minutes, or until lightly golden and cooked through.
2.

Meanwhile, to make the dressing, place all ingredients in a medium bowl, season to taste and whisk to combine. Stand at room temperature for at least 30 minutes before using for flavours to develop.
3.

To serve, arrange eggplant on a large platter and spoon over dressing, making sure each eggplant slice gets dressing.