Melanzane in Saor

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs), sliced into 1/2-inch thick rounds 2 large eggplants (about 1 kg / 2.2 lbs), sliced into 1/2-inch thick rounds
• Olive oil, for brushing Olive oil, for brushing
• 2 large onions, thinly sliced 2 large onions, thinly sliced
• 1/2 cup (120 ml) white wine vinegar 1/2 cup (120 ml) white wine vinegar
• 1/4 cup (50 g) sugar 1/4 cup (50 g) sugar
• 1/4 cup (40 g) raisins 1/4 cup (40 g) raisins
• 2 tablespoons honey 2 tablespoons honey
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories: 220 kcal / 920 KJ
• Fat: 8g (Saturated Fat: 1g)
• Carbohydrates: 36g (Sugar: 26g)
• Protein: 3g
• Fiber: 6g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   Brush the eggplant slices with olive oil on both sides and season with salt and pepper.
3. 3.
   Grill the eggplant slices for about 3-4 minutes per side, until they are tender and have grill marks. Remove from the grill and set aside.
4. 4.
   In a large skillet, heat a drizzle of olive oil over medium heat. Add the sliced onions and sauté until they are soft and translucent, about 8-10 minutes.
5. 5.
   Add the white wine vinegar, sugar, raisins, and honey to the skillet. Stir well to combine and bring the mixture to a simmer. Cook for an additional 5 minutes, until the flavors meld together.
6. 6.
   Arrange a layer of grilled eggplant slices in a shallow dish or container. Spoon a layer of the onion mixture over the eggplant. Repeat the layers until all the eggplant and onion mixture are used, finishing with a layer of onions on top.
7. 7.
   Cover the dish or container and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to develop.
8. 8.
   Before serving, garnish with fresh parsley. Serve at room temperature or chilled.

Treat your ingredients with care...

• Eggplant — Make sure to choose firm and shiny eggplants without any blemishes. Salting the eggplant slices before grilling helps to remove excess moisture and enhances their flavor.
• Onions — Use sweet onions such as Vidalia or Walla Walla for a milder flavor. Thinly slice the onions to ensure they cook evenly and become tender.
• Raisins — Soak the raisins in warm water for 10 minutes before using to plump them up and make them juicier.
• White wine vinegar — If you prefer a milder flavor, you can substitute apple cider vinegar for white wine vinegar.
• Honey — Use a good quality honey to add a touch of sweetness to the dish. Adjust the amount according to your taste preference.

Tips & Tricks

• For a smoky flavor, you can grill the eggplant slices over charcoal instead of using a gas grill.
• If you don't have a grill, you can also roast the eggplant slices in the oven at 200°C (400°F) until they are tender and slightly browned.
• To add a bit of crunch, sprinkle some toasted pine nuts or slivered almonds over the layers of eggplant and onions.
• Serve Melanzane in Saor with crusty bread or as a topping for bruschetta for a delicious appetizer.
• This dish tastes even better the next day as the flavors continue to develop, so consider making it in advance.

Serving advice

Melanzane in Saor is best served as an antipasto or as a side dish. It pairs well with grilled meats, roasted chicken, or as a topping for crostini. Serve it at room temperature or chilled to allow the flavors to shine.

Presentation advice

To present Melanzane in Saor, arrange the layered eggplant and onions on a platter, garnish with fresh parsley, and drizzle with a little extra olive oil. The vibrant colors of the dish will make it visually appealing and inviting.