Melenzana Ali Olio

Ingredients and Weight:

• 3 pounds Italian eggplants, sliced into rounds
• 1/4 cup extra-virgin olive oil
• 1/2 cup red onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup basil, chopped
• 1/4 cup grated Parmesan cheese
• Salt and black pepper to taste

Preparation Time:

1 hour

Cooking Time:

30 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (204°C).
2. Brush eggplant slices with olive oil and place on a baking sheet. Season with salt and black pepper.
3. Roast for 20 minutes, or until tender and slightly browned.
4. Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until softened about 5 minutes.
5. Add sun-dried tomatoes and olives and cook until fragrant, about 1 minute.
6. Add roasted eggplant slices to the skillet and mix well to combine.
7. Continue cooking for 5 minutes or until heated through.
8. Stir in basil and Parmesan cheese.
9. Season with salt and black pepper to taste and serve immediately.

Nutritional Information:

Per serving (1 cup):

• Calories: 250
• Fat: 15 grams
• Carbohydrates: 20 grams
• Protein: 10 grams
• Fiber: 5 grams

Dish Characteristics:

• Savory and flavorful
• Colorful and visually appealing
• Healthy and satisfying
• Versatile, can be served as an appetizer, side dish, or main course

User Comments:

• "This is my new favorite eggplant dish! The combination of flavors is absolutely delicious."
• "The perfect dish for a summer party or gathering."
• "Easy to make and so flavorful. I'll definitely be making this again."

Special Precautions and Tips:

• Use fresh, ripe eggplants for the best results.
• If you don't have sun-dried tomatoes, you can substitute with chopped fresh tomatoes.
• Serve with crusty bread to soak up the delicious olive oil and juices.