RECIPES | ROASTS | FIRE-ROASTED EGGPLANT

FIRE-ROASTED EGGPLANT

This unbelievably simple recipe produces an incredibly creamy & rich eggplant, that will surprise your tastebuds! This is the perfect antipasto or contorno dish to accompany a great meal.

PREP

3 Min.

BAKE

20-24 Min.

YIELD

Serves 3-4

PREP

5 Min.

BAKE

1.5 Min.

YIELD

Serves 1

INSTRUCTIONS

Place the 2 whole eggplants in a cast aluminum pan and bake in a wood fired oven at 750-800ºF for 20-24 minutes, or until well roasted and the interior has softened significantly.
Remove the eggplants from the oven and move them to a work surface. Slice the eggplants open down the middle with a sharp knife and pull them apart so as to leave the charred exterior surface facing down on the plate.
Top the eggplant with a few pinches of Maldon sea salt, dried oregano, and 4-5 fresh basil leaves.
Shred a liberal serving of Parmigiano Reggiano cheese onto the open eggplant. Add 1 Tbsp of extra virgin olive oil.
Use tongs to mix the eggplant meat with the added ingredients, tossing it into a semi-unified puree.
Add another liberal dose of Parmigiano Reggiano cheese and olive oil.
Plate and serve with crackers or bread!

INGREDIENTS

2 Whole Eggplants
Parmigiano Reggiano Cheese
Extra Virgin Olive Oil
Maldon Sea Salt
Oregano
Fresh Basil

OVEN IN RECIPE

ETNA

STARTING AT $7,500.00

Inspired by the bountiful force and agriculture of the Etna volcano that dominates the island of Sicily. The Etna oven is a hand-built Italian hearth-style brick oven designed for interior and exterior residential use. It features a tiled or stucco finish to the dome with a steel semicircle arch opening allowing access to the hearth.

Available Fuel Options —
Wood | Gas | Dual

Available Fuel Options — Wood | Gas | Dual

CUSTOMIZE & PURCHASE

FIRE-ROASTED EGGPLANT

This unbelievably simple recipe produces an incredibly creamy & rich eggplant, that will surprise your tastebuds! This is the perfect antipasto or contorno dish to accompany a great meal.

PREP: 3 Min.

BAKE: 20-24 Min

YIELD: Serves 3-4

INGREDIENTS

2 Whole Eggplants
Parmigiano Reggiano Cheese
Extra Virgin Olive Oil
Maldon Sea Salt
Oregano
Fresh Basil

INSTRUCTIONS

Place the 2 whole eggplants in a cast aluminum pan and bake in a wood fired oven at 750-800ºF for 20-24 minutes, or until well roasted and the interior has softened significantly.
Remove the eggplants from the oven and move them to a work surface. Slice the eggplants open down the middle with a sharp knife and pull them apart so as to leave the charred exterior surface facing down on the plate.
Top the eggplant with a few pinches of Maldon sea salt, dried oregano, and 4-5 fresh basil leaves.
Shred a liberal serving of Parmigiano Reggiano cheese onto the open eggplant. Add 1 Tbsp of extra virgin olive oil.
Use tongs to mix the eggplant meat with the added ingredients, tossing it into a semi-unified puree.
Add another liberal dose of Parmigiano Reggiano cheese and olive oil.
Plate and serve with crackers or bread!