• About Us
    • Our Company
    • Our Heritage
    • Our Quality Standards
    • Advertising
    • Villa Filippo Berio
  • Products
    • Olive Oils
      • Extra Virgin Olive Oils
      • Classico olive oil
      • Mild & Light in colour
      • Gran Cru Toscano
      • Spray
      • Flavoured Oils
    • Pestos
    • Vinegars
      • Wine Vinegars
      • Balsamic Vinegars
      • Balsamic Glaze
    • Filippo Berio Chef Inspiration
      • Olive Oils Food Service
      • Balsamic Vinegar of Modena
      • Classic Pesto Food Service
      • Balsamic Glaze
      • Gran Cru Toscano
    • Choosing & Using
  • Recipes
  • FAQs
    • About Olive Oil
    • How to read the label
    • Olive Oil History
    • Legends & Myths
    • Healthy frying tips
    • Olive oil converter
  • Contact us

  • About Us
    • Our Company
    • Our Heritage
    • Our Quality Standards
    • Advertising
    • Villa Filippo Berio
  • Products
    • Olive Oils
      • Extra Virgin Olive Oils
      • Classico olive oil
      • Mild & Light in colour
      • Gran Cru Toscano
      • Spray
      • Flavoured Oils
    • Pestos
    • Vinegars
      • Wine Vinegars
      • Balsamic Vinegars
      • Balsamic Glaze
    • Filippo Berio Chef Inspiration
      • Olive Oils Food Service
      • Balsamic Vinegar of Modena
      • Classic Pesto Food Service
      • Balsamic Glaze
      • Gran Cru Toscano
    • Choosing & Using
  • Recipes
  • FAQs
    • About Olive Oil
    • How to read the label
    • Olive Oil History
    • Legends & Myths
    • Healthy frying tips
    • Olive oil converter
  • Contact us
search Follow us on Facebook Follow us on Instagram Follow us on Youtube Twitter
|
  • English
    • Español
map Choose your Country | Spanish
Melanzane alla Tarantina
Vegetarian Vegetarian Medium Medium time 1 hr and 30 mins - 2 hrs

Melanzane alla Tarantina

Facebook

SERVES: 4

PREPARATION TIME: 25 - 30 minutes plus 30 minutes soaking

COOKING TIME: 45 - 60 minutes

Ingredients

  • 2 medium aubergines, trimmed and sliced length wise
  • A pinch of salt
  • 50g pecorino cheese, grated finely
  • 50g capers in brine, rinsed and dried
  • 4 mint leaves, chopped
  • 4 basil leaves, torn into small pieces
  • 50g cured black olives, pitted and finely chopped
  • 6-8 tbsp Filippo Berio Fruttato Extra Virgin Olive Oil

Method

  1. Soak the cut aubergines in cold salted water for 30 minutes. Drain and rinse the aubergine to remove the salt and pat dry with kitchen paper. Score the aubergine flesh into diamond shapes.
  2. Prepare the topping by blending together 5 tbsp Filippo Berio Fruttato Extra Virgin Olive Oil, cheese, capers, herbs and black olives.Divide the topping among the slices of aubergine, pressing the topping into the diamond cuts with a spoon.
  3. Arrange the aubergine on a lined baking sheet, drizzle with Filippo Berio Fruttato Extra Virgin Olive Oil and cover with foil.

    Bake in a preheated oven 200 degrees C / 400 degrees F/ Gas mark 6 for 25/30 minutes or until the flesh is soft and well cooked.Serve with a generous drizzle of Filippo Berio Fruttato Extra Virgin Olive Oil.

COOK WITH:
Fruttato Extra Virgin Olive Oil

A robust, full flavoured Extra Virgin Olive Oil. For those who enjoy a rich, full bodied Olive Oil flavour. Perfect for dipping with bread, flavouring or drizzling.

See other delicious recipes

Orecchiette con cime di rapa

Orecchiette con cime di rapa

Salsa Magro (Lean Pasta Sauce)

Salsa Magro (Lean Pasta Sauce)

Beef tartare with avocado

Beef tartare with avocado
Back to all Recipes
New search
    • Filippo Berio
    • Drop us a line with your comment or
      suggestion. We are here to help!

    • Follow us Facebook Instagram Youtube Twitter

    • Contact us
    • FAQs Discover our FAQs

  • Privacy       Company Info      

  • © 2014 Filippo Berio P.Iva 00526090469 – web design

    • Informazioni sull’azienda
    • FAQ
    • Privacy
    • Mappa del sito
  • © 2014 Filippo Berio P.Iva 00526090469 – web design

    • Informations sur l’entreprise
    • FAQ
    • Protection de la vie privée
    • Plan du site
© 2021 Filippo Berio -
P.Iva: 00526090469 - privacy - web design

Filippo Berio
  • About Us
    • Our Company
    • Our Heritage
    • Our Quality Standards
    • Advertising
    • Villa Filippo Berio
  • Products
    • Olive Oils
      • Extra Virgin Olive Oils
      • Classico olive oil
      • Mild & Light in colour
      • Gran Cru Toscano
      • Spray
      • Flavoured Oils
    • Pestos
    • Vinegars
      • Wine Vinegars
      • Balsamic Vinegars
      • Balsamic Glaze
    • Filippo Berio Chef Inspiration
      • Olive Oils Food Service
      • Balsamic Vinegar of Modena
      • Classic Pesto Food Service
      • Balsamic Glaze
      • Gran Cru Toscano
    • Choosing & Using
  • Recipes
  • FAQs
    • About Olive Oil
    • How to read the label
    • Olive Oil History
    • Legends & Myths
    • Healthy frying tips
    • Olive oil converter
  • Contact us
Welcome to Filippo Berio Global website
Choose your language
  • ENGLISH
  • SPANISH
Welcome to Filippo Berio Global website
Choose your country
  • Brasil
  • Canada
    EN
    FR
  • Nederland
  • België
  • Germany
  • Switzerland
  • United Kingdom
  • United States
  • Россия
  • 中国
X