Mama Zuquinis Melanzane Rustica (Eggplant Sicilian Style) – a delicious recipe with olive oil, olive oil, eggplants, onion, tomato sauce, raisins. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Heat 1 cup of the olive oil in a large skillet. Cut eggplants into thin slices. Fry half of the slices until golden on each side. Drain them on paper towels. Add another 1/2 cup of oil to the pan. Fry the remaining eggplant slices. Drain on paper towels.
2
In a clean large frying pan, heat 3 tablespoons of oil and saute the onion until soft, about 15 minutes.
3
Preheat the oven to 350 degrees F. Arrange the eggplant slices on the bottom of a shallow 9-by-13-inch baking pan. Spoon the Salsa di Pomodoro evenly over the eggplant.
4
Combine the onion and raisins. Spoon them over the top of the eggplant mixture. Sprinkle lightly with vinegar and mint. Bake for 10 minutes. Remove from the oven, and cover with the cheese slices. Return the pan to the oven and bake until the cheese has melted, about 15 minutes. Remove from the oven and cool. Serve at room temperature.
1179
kcal
Calories
120
g
Fat
14
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups olive oil, 3 tablespoons olive oil, 8 small eggplants, 1 large onion, thinly sliced, and more.
Yes, Mama Zuquinis Melanzane Rustica (Eggplant Sicilian Style) falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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