Southern Italian Eggplant Scapece Style Marinated with Mint, Garlic & Olive Oil

Welcome to TortellinoTime. Today, we’re diving into a classic Southern Italian side dish: Melanzane alla Scapece—a flavorful marinated eggplant recipe. This versatile dish can be served as a side, starter, or even as a sandwich filling, and it’s perfect for meal prepping. Originating from the beautiful culinary traditions of southern Italy, this recipe brings together fresh aubergines, mint, garlic, and olive oil, combined with the tanginess of white wine vinegar. Whether you’re looking to enhance your next Italian meal or discover a delicious vegetarian option, this Melanzane alla Scapece will become a household favorite. Stay with us, and let’s start cooking!

00:00 – Introduction to Eggplant alla Scapece
00:43 – Preparing the Vinaigrette
01:30 – Slicing and Cooking the Aubergine
03:24 – Layering and Marinating the Aubergine
04:21 – Serving Tips and Recipe Variations

List of Ingredients
2 medium aubergines (eggplants)
Salt
Pepper
1 mild red chili pepper
2 medium cloves of garlic
A good handful of fresh mint
6 dessert spoons of olive oil
2 dessert spoons of white wine vinegar
Extra olive oil for cooking

Cooking Instructions
Start by preparing your fresh ingredients. Take a generous handful of fresh mint, remove the leaves, and chop them finely. Crush two garlic cloves, releasing their bold flavor, and add them to the mint. In a small bowl, combine the garlic and mint with six dessert spoons of olive oil and two dessert spoons of white wine vinegar. This vinaigrette will infuse the eggplant with rich flavors.

Next, slice your aubergines into half-centimeter thick slices. Try to keep them uniform so they cook evenly. Heat a large frying pan over medium heat and add a light drizzle of olive oil. Place the aubergine slices in the cold pan, cover with a lid, and let them cook on medium heat. In about five minutes, you’ll see them soften, turn golden, and become beautifully translucent. Flip them over and cook for another few minutes until fully tender.

Once your aubergines are cooked, transfer them to a plate lined with kitchen paper to drain excess oil. Now comes the fun part—layering. In a serving dish, create a base layer of aubergines, spooning over some of the vinaigrette mixture. Sprinkle finely sliced chili pepper, a pinch of salt, and pepper. Repeat these layers until you’ve used all your aubergines and vinaigrette. For the final touch, sprinkle some fresh mint on top.

Let the dish sit for a few hours, or better yet, overnight in the fridge, allowing the flavors to meld beautifully. Serve cold or at room temperature as a delicious side dish, appetizer, or even as a sandwich filling. Enjoy this delightful taste of Southern Italy!

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