Eggplants, tomatoes & pecorino: the last taste of summer
It’s always sad come back from holidays and it’s even sadder if you leave sand, sea and sun and find yourself already in autumn! So, even if outside it’s raining, I love to cook something that keeps my mind on the beach, that reminds me of blue sky and lazy afternoons. One of my favourite summer ingredient is eggplant: my love for them is quite an addiction! They are so full af flavors that it’s enough to mix them with simple ingredients, like tomatoes and pecorino, to get a dish able to surprise everyone, like this one… hope you like it!
– 2 eggplants
– 5 tomatoes
– 2 cloves of garlic
– 2 tablespoon of oregano
– salt and pepper
– 3 tablespoon of pecorino cheese, grated
First wash the eggplants and cut them into slices about half a centimeter . With the blade of a knife carve each slice of eggplant practicing vertical lines, horizontal and transverse to form a checkerboard pattern. Salt the eggplant slices and lay them in a colander . Cover with a plate and put a weight on it to pack them well and leave for half an hour, so that they lose the bitter liquid. Meanwhile wash the tomatoes, cut in half and hollowed out the inside gently with a box cutter to remove the seeds. Now cut into small pieces half a centimeter and pour into a bowl. Add oregano, salt, pepper, the 2 cloves of garlic and some olive oil. Toss well and let them soak for half an hour. Then pick the slices of eggplant, rinse under cold running water and dry thoroughly with a paper towel or a cloth. Then, heat the oven at 180 ° -200 °. Grease a baking dish 34 cm high sides with olive oil and begin to form a layer of eggplant. Cover it with tomatoes (I removed the 2 cloves of garlic) and complete with pecorino. Go on making layer till you finish all the ingredients. Put the pan in the oven and cook for 40 minutes. Enjoy!