Southern Italian Lunch (VIDEO)
INGREDIENTS
2 eggplants
1 1/2 tbs olive oil for roasting
3 medium sized cloves of garlic
3 tbs Balsamic vinegar
1/2 tsp salt
Hot pepper flakes
Fresh mint
Eggs
Fresh tomato sauce (see previous episode: https://youtu.be/RM4wC78xjpc)
Spinach
1 1/2 tbs olive oil
2 cloves of sliced garlics
Salt
Hot pepper flakes
1-2 avocados – sliced
1 tbs fresh lemon juice
Freshly ground black pepper corns
Sliced bread for dunking
DIRECTIONS
Preparing the Eggplant Salad
Cut the fresh eggplants into thin slices. Brush the slices with the olive oil. Roast in oven at 375 degrees F for 5 to 6 minutes until they turn brownish. Cool the eggplants and prepare a salad with olive oil, balsamic vinegar, salt, garlic and mint. (fresh basil can be used instead of mint). Toss the salad so that it is well mixed. Let it rest while preparing the rest of the the dish. (This salad can also be made the day before and placed in the refrigerator).
Sautéing the Spinach
Wash and dry the spinach. In a pot, add olive oil, and add garlic when the oil is heated. Add the spinach, salt, hot pepper flakes and sauté it.
Cooking the Eggs in Tomato Sauce
Make the marinara sauce as described in my previous episode of Cooking with Pina. Add the eggs to the sauce and cover with a lid. Cook the eggs for 4 minutes – or to your liking.
Sliced Avocado
Slice the avocado, and add lemon juice and ground black pepper.
Prepare the plates with eggs and tomatoes, eggplant salad, spinach, avocados and bread.
Enjoy!
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Pina my family always topped the tomato and egg with freshly grated parmesan cheese. I love watching
you cook, it reminds me of my grand mom in the kitchen when we were little.
This looks exquisite ! Is this a common lunch in northern Italy?
How ironic to find you during my EGGPLANT recipe search. Happy New Years from CT or just me!
Looks so delish 😍💕💕
Excellent idea! Thank you so much.
simple beau et bon merci
+++++++++
Looks delish- thank you for the post💕
What a grand lunch this is. We used to have a small farm and worked very hard during each day. It was customary to eat a nice hearty lunch with a lighter supper in order to keep up the hard work. We took a longer break mid-day when the sun was hottest and this meal would have been wonderful. I always grew eggplant as it loved to grow here in the hot south – produced fruit over almost the whole summer. I've never seen eggs cooked this way but will sure try it – looks so good. Do you make your own bread? I also have a question about the salt. I have always used kosher salt for cooking but lately can't find any but the coarse grind. Is that what you use or do you get the fine grind?