| Italians refer to eggplant as melanzana, which, early on, it is believed people thought it meant ‘mela insana’, meaning mad apple! Leading to the belief that eggplants caused insanity. In actuality, the word comes from Latin melongēna ,so no harm here. |
| In India where it grows wild is said to be the provenance of eggplant (which is actually a fruit). It has been cultivated there as well as other parts of Southern Asia and in China for about 1,500 years. The Arabs were pioneers to bring eggplants to Europe (Sicily first), later the Persians took it to Africa and the Spanish introduced it to the New World. By the 1800s both purple and white eggplants were being cultivated in American gardens. In the USA and Australia it is called eggplant, and most likely because of its shape. However, in the UK, France, Germany, Holland and a few other countries it is referred to as aubergine. |
| E ora lo sai – Ad now you know! |
MELANZANA CON ACCIUGHE
Eggplant with Anchovies
A tasty little dish to serve as an appetizer.
| 1 EGGPLANT – medium size | 3 ANCHOVY FILLETS – chopped |
| 1-2 GARLIC CLOVES – minced | 3 TBS ROMANO CHEESE |
| 1 CUP OIL | 1 THICK SLICE PROSCIUTTO |
Look for an eggplant that is firm and with a glossy purple color. Wash the eggplant but do not peel. Cut lengthwise into eights and make a slit about 1 ½-inches long on both sides of each slice.
Chop the prosciutto, garlic and the cheese minced anchovies and stuff into the slits.
Heat olive oil in a frying on medium heat and sauté the eggplant on all sides until tender – 12 to 15 minutes. they should be golden brown when done.
NOTE: These are better when served hot. Also, this recipe can be made without the prosciutto.
BUON MANGIATA!
Ancora 
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