Comments on: Sicily’s Eggplant Ceviche for Summer

By: S.

S. — Wed, 12 Sep 2012 21:53:33 +0000

Escabeche and ceviche are two different things. The main difference is that the ingredients in an escabeche are cooked lightly (trough heat) and ceviche relies on the chemical reaction that the citric acid has on the protein in the dish.

By: Sally

Sally — Wed, 12 Sep 2012 21:48:28 +0000

I dip the eggplant rounds in wash of egg white and water, dip them in bread crumbs and herbs and bake them at fairly high heat, turning once, til both sides are golden and crispy.

By: Peter Lambert

Peter Lambert — Wed, 12 Sep 2012 19:40:38 +0000

Nice research work on the origins of the recipe. I live in Pantelleria, Italy 70 miles south of Sicily and 30 miles north of Tunisia so I see all the influences you mention in the local pantescan cuisine. Here we have different types of eggplant. The ones you show in the picture are considered as Egyptian and are considered to be very bitter and need to be salted. The Sicilian eggplant is the larger round eggplant with white shoulders fading into purple and as you say is very sweet and has less seed lines. I enjoyed the article keep up the good work!

By: Chef Pete

Chef Pete — Wed, 12 Sep 2012 19:38:06 +0000

Try placing a couple of garlic cloves and slices of onion in a food processor and chop. Then add some XV Olive Oil and process to blend. Let stand for an hour or two. Then slice the eggplant lengthwise,brush it with the oil herb mixture, sprinkle with a few pinches of sea salt and grill the slices on your BBQ. That way you are not heating your home in the summer with an oven and still enjoying your BBQ.

By: ROTHNH

ROTHNH — Tue, 11 Sep 2012 16:26:37 +0000

I spray the eggplant slices with a little olive oil, salt them, place them in a couple large jelly pans (a couple batches or so should do it) and put them in @ 375F until they brown to my liking. A lot less work then standing there over an electric fry pan babysitting 4-5 slices at a time. The rest of the recipe and instructions are about right.

By: Clifford A. Wright

Clifford A. Wright — Sat, 08 Sep 2012 14:36:48 +0000

It will work, make it much lighter, but you will miss out on the richness of the dish.

By: Mediterraneanista

Mediterraneanista — Wed, 05 Sep 2012 19:13:23 +0000

Do you think this recipe would work if instead of deep-frying the eggplant you brushed the eggplant rounds with olive oil and baked them in the oven til golden brown?