Oven Roasted Eggplants Sardinian style is one of signature dishes my mother-in-law makes at home.
She shared this recipe with me some time ago and it has become one of my favorites ever since.
The original Italian name of these eggplants is Melanzane alla Sassarese. Sassari is a town in Northern Sardinia, and it’s just minuted away from where my mother-in-law was born.
But for simplicity, we’ll call them Eggplants Sardinian Style or Eggplants alla Sarda.
Meaty eggplants roasted in the oven in simple herb and tomato sauce make an unbeatable side dish to practically ANY main course. Or you can even have them as a light veggie dinner or lunch.
Got a bunch of eggplants to use?
Go ahead and make a big pan of these.
They’re super simple to make and delicious even the next day.
Reheat them lightly or enjoy them cold.
Imagine healthy oven roasted eggplant rubbed with fresh herbs over a piece of homemade Italian bread, all generously drizzled with extra virgin olive oil.
Divine!
Full Recipe
Oven Roasted Eggplants Alla Sarda
Ingredients
- 4 eggplants medium size
- 2 garlic cloves
- 1 pinch pepperoncino
- Handful fresh parsley stems removed
- 1 cup tomato passata
- Extra virgin olive oil
- Salt pepper to taste
Instructions
- Start by washing and pat-drying the eggplants.
Cut each in half lengthwise and do criss-cross cuts into the eggplant halves. They’ll help soak up the olive oil and herbs while roasting in the oven. - Using a rocking mezzaluna knife finely chop fresh parsley leaves with garlic, and pepperoncino (hot chili flakes).
- Rub each eggplant with herbs, trying to get it deep into the cuts.
Top with 2-3 tablespoons of tomato passata, drizzle of extra virgin olive oil and a pinch of salt. - Place in a preheated to 350F oven for 20-30 minutes.
Cooking time depends on the size of the eggplants.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Let me know if you make this recipe, OK?
My mother in law would love to hear how you like her recipe 🙂
J. Faulkner says
350 degrees for 26 makes mutes did not even melt the cheese on top, oven needs to be hotter & that was for 1/2 a eggplant. Besides tepid meal ( I also made fresh scallops 3 minutes each side as entree) the flavor was good. Still not a flavorful fruit so won’t make again except to use up other. Eggplant I purchased. Recipe & tips to cross cut to instill flavor helpful. Used tomato paste on top then parameters reggiono last as stated. I will experiment with 400 degrees tomorrow to help cheemelt. This is better then Marta Stewart s Newlywed bread vegetables recipe though so good job mom in law! JFaulkner