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Chef Gianluca Deiana Abis: Melanzane al cucchiaio/ Face down oven roasted Eggplant

Prep. time: 15 min

Cook Time: 35 minutes

Difficulty: 1 out of 5

Serve: 6

Ingredients: 2 lb. eggplant (about two big eggplants)

sea salt

2 to 3 Tbs. extra-virgin olive oil

2 cups of stracciatella (the inside of the burrata)

1 lb of camone tomatoes


Wipe the eggplant clean and slice them in half lengthwise. Put handful of sea salt on each slice and rub it against each other for couple of minutes to release liquid from eggplant. Let it sit for 20-30 minute, then wash eggplant. With the tip of a knife, cut deeply in a diamond pattern by making two or three long cuts. Line a baking sheet with parchment. Brush each half thoroughly with olive oil. Arrange each half, cut side down. Roast for 1 hour 40 minutes at 130 degrees. The eggplant will collapse and the bottoms will be a deep brown. Let cool considerably before handling, at least 20 min. Carefully turn the cut side up and topped with the stracciatella and the caramelized tomatoes.

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