Melanzane in Salsa Verde
Eggplant in green Sauce
2-1/4 pounds eggplant
Wash, dry, and cut the eggplants into 1/2-inch slices, fry them a few at a time in the hot oil, drain them well on absorbent paper, and layer them in a dish.
olive oil for frying
For the Salsa Verde:
2 ounces crustless day-old bread
2 tablespoons olive oil
2 tablespoons vinegar (have more handy)
1 pinch powdered cinnamon
1/4 cup minced parsley
2 tablespoons minced mint
salt and pepper to taste
Prepare salsa verde with the remaining ingredients: mix equal volumes of water and vinegar in a bowl and dip the bread in it. Then squeeze it dry. Blend the remaining solid ingredients with the vinegar and the oil, then work the bread into it, mixing thoroughly to obtain a smooth paste. Should it be too sweet, add a little more vinegar; should it be too sour, dilute it with a little broth. Pour the sauce over the eggplant and serve (as an alternative construction technique prepare the salsa beforehand, and spread a little over each layer of eggplant).
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