Among the herbs that give garlic and oil pasta a different, floral, and slightly balsamic flavor are rosemary flowers. So I proceed with a classic “ajo, ojo e peperoncino”...
Split eggplant
It's late September and the eggplants are still bursting forth in the garden.
After frying, grilling, preserving, and pairing them with tomatoes in various summer sauces, this recipe from my mother is one of the last tricks up my sleeve.
Ingredients
- 4 long eggplants
- 4 or 5 red San Marzano tomatoes
- Extra virgin olive oil
- Oregano
- Garlic
- Fine salt
Cut the eggplants in half lengthwise and make cuts on each half as if you were drawing a grid. Place them on a baking sheet.
I dice the tomato and place it on top of the eggplant, then add oil, salt, oregano, and half a clove of garlic for each half pack (which I will remove at the end of cooking).
Bake in a preheated oven at 160 degrees for 35 minutes.
It is ready when the eggplant is soft when pierced with a fork. Any leftovers can be diced and used in a quick pasta dish.