Region: Sicily

How To Make Italian Eggplant Beccafico





Serves 4


12 slices eggplant

3 tbsp pine nuts

2 tbsp raisins

¾ cup breadcrumbs

bay leaves


olive oil

salt flakes




Allow the raisins to soften in a bowl of water.

Place the eggplant slices in a bowl of slated waterfor an hour, drain and dry. Heat oil in a pan, brown the breadcrumbs and place in a bowl with the pine nuts and drained raisins.

Place some of the mixture across the eggplant slices, fold in half and place on a baking tray, with a bay leaf between each slice. Bake at 180 ° for 10 minutes.

Serve either hot or cold, with lemon juice.


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