Melanzane sott'olio* (eggplant preserved under oil) is a traditional Italian recipe from the Enciclopediadella Cucina Regionale Italiana (Boroli Editore). It works beautifully paired with seared tuna.
Ingredients
4 Tbsp | Oil, from the melanzane* |
4 pieces | Tuna, 150g each, line-caught (Main) |
1 cup | Eggplant, drained from the melanzane* |
250 g | Cherry tomatoes, halved |
1 small handful | Basil leaves, for serving |
1 | Lemon, cut into wedges, for serving |
Directions
- Heat 2 tablespoons of the oil over high heat in a fryingpan (be careful as the oil from jar may have some vinegar in it and it may spit) and add the tuna.
- Fry for about 30 seconds on each side, or more, depending how rare you like it. Remove from the pan and place on plates.
- Serve with some of the tomatoes andmelanzaneon the side, the remaining oil drizzled over the top, a sprinkling of basil leaves and lemon wedges on the side