Italiano
Eggplant au gratin
A simple and quick recipe to prepare beforehand and serve cold that we pair with a Sicilia Grillo Viviri 2020 Rapitalà.
Ingredients for 4 people:
Four long black eggplants, 4 tablespoons of breadcrumbs, 4 unsalted and chopped anchovy fillets, 1 tablespoon unsalted and chopped capers, 1 chopped red Sulmona garlic clove and extra-virgin olive oil as needed.
Directions:
Cut the eggplants in half lengthwise and crisscross cut the meat without cutting the skins.
In a bowl mix well together the breadcrumbs with 3 tablespoons of EVOO, the capers, anchovy and garlic. Salt to taste, if necessary. Spread the mixture onto the eggplants and use your hands to try and to get as much into the cuts as possible.
Oil a broad pan and place the eggplant halves inside with a trickle of EVOO on top of them.
Cover the pan with aluminum foil and place in an oven pre-heated to 180°C and bake for 15 minutes. Remove the foil and bake for another 10 minutes until the eggplants are soft and the crumbs are crispy on top.
Serve hot or cold on flat plates together with some salad.
Wine to pair:
(edited by Stefania Vinciguerra)
Sicilia Grillo Vìviri 2020 Rapitalà
Deep straw yellow color with green hues. Typical and varietal, with hints of tropical fruit, wild blossoms and white peach. Salty and tense flavor, full-bodied with a warm and long finish.
Production area: vineyards in the Alcamo area.
Grape varieties: 100% Grillo grown on the hills.
Harvest: in the second decade of August, when the grapes have not yet reached full ripeness, to preserve their full aromaticity.
Vinification: white vinification is carried out through soft pressing, in the absence of oxygen to avoid alterations to the primary aromas, cold static decantation of the flower must, fermentation at a controlled, slow and constant temperature.
Alcohol content: 13% Vol.
Serving temperature: 8-10°C.
Suggested food pairings: excellent with pasta dishes with vegetables and shellfish, white meats, grilled and baked fish.
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