Melanzane alla tarantina

Taranto Style Eggplant

Eggplants might just be my favorite summer vegetable. In fact, eggplant parmigiana is probably my single favorite dish, but it is quite hefty eating as well as quite a multistep production to prepare. Sometimes you just want something lighter and easier to make without skimping on taste. Today’s dish, melanzane alla tarantina, or Eggplant Taranto Style, fits the bill perfectly.

The method is simplicity itself. You start by cutting the eggplant in half and soaking them in salted water to purge them of any bitterness. You then cut the flesh in a cross-hatch pattern and spread a savory mince of olives, capers, fresh herbs and grated cheese over the surface and into the incisions. Thus “semi-stuffed”, the eggplants halves are drizzled with olive oil and roasted in the oven or—even better in my estimation—grilled until very tender.

Traditionally considered a contorno or side dish served with, say, grilled meats, melanzane alla tarantina are tasty and substantial enough to serve as an antipasto or even light vegan main, with some crusty bread on the side.