Eggplants are still in season. As the weather changes and the days become cooler, this a perfect recipe for this time of year.
By this time of year, you are probably looking for a new recipe that includes eggplants, so I want to share my family recipe for Melanzane e Ceci (Egglant and Chickpeas). Melanzane e Ceci is a traditional recipe from the southern Tuscan countryside and can be served hot or cold. It’s usually considered ‘contorno’ (side vegetable dish), however it can be also served in small portions as an antipasto or as a light main course if topped with diced pecorino cheese and combined with simple olive oil and garlic bruschetta on the side.
Chef Guido's Melanzane e Ceci Recipe
Ingredients (serves 6):
400g (14.1 oz) of boiled and drained chickpeas, 2 eggplants, 6 ‘Piccadilly’ tomatoes or 10 cherry tomatoes, 5 tbsp olive oil, 1 clove of garlic, fresh basil, oregano, black pepper and salt to taste.
Method: cut eggplants (aubergines) into small dices and shallow fry them in olive oil with 1 bruised clove of garlic, while adding salt to your taste. Dice tomatoes the same size as the eggplants and put them into a bowl. Add a swirl of olive oil and salt to your taste and mix well. Discard the garlic. Once the eggplants are soft, add tomatoes and chickpeas. Check for salt and add black pepper. Add fresh basil and oregano at the end.
Guido's Tip: This delicious Tuscan side vegetable dish can be completed by topping with shaved or diced pecorino cheese.
