Aubergine (aka eggplant) “Beccafico” are a vegan take of a typical Sicilian humble dish sardine a beccafico.
Questa ricetta è disponibile anche in italiano
How tasty are these beccafico aubergines??
Obviously, the traditional version of this classic preparation from southern Italy involves the use of anchovies or sardines, which, of course, we are going to replace with an excellent alternative suitable for both vegetarians and vegans: aubergines.
Why Aubergines?
The texture of the aubergines is particularly ideal for this type of preparation; in fact, they lend themselves very well to replacing fish thanks also to a skilful marinade.
I tried to make this recipe with other vegetables but nothing else fully satisfied me, so I can’t recommend another vegetable to use as an alternative.
Then, let’s face it, aubergines in summer are a MUST on our table!
From simple and irresistible meatballs to Her Majesty Parmigiana, eggplant is one of my all-time favourite vegetables!
Personally, I also enjoy using them in other cuisines such as this Lebanese Moussaka or these Turkish aubergines enriched with beans. Then, if we want to move more to the East, here’s to include them in a simple Asian-inspired side dish – Aubergines with garlic and chilli pepper, or in this super protein second course with tofu and peanuts.
Furthermore, they are an excellent base for creating a vegetable ragout with which to season tagliatelle, and one of the main ingredients for reproducing these delicious ratatouille roses.
In short, if you too, like me, adore these vegetables, you absolutely must try them in this vegan version inspired by beccafico sardines!
How to make vegan “sarde” a beccafico
The procedure is quite simple, first of all the aubergines are cut into thin slices and left to marinate in layers with pinch of salt, vegan fish sauce and nori seaweed sheets.
Then we cover with film and left to flavour for at least two hours.
Meanwhile, we can proceed with the preparation of the filling.
Nothing faster.
All the ingredients are placed and processed in the bowl of a power blender until the mixture is nice and uniform.
After the two hours of marinating, the aubergines can be squeezed very well and then stuffed with about a spoonful of the filling mixture, along with a piece of nori seaweed, to boost seafood flavour (optional).
Lastly, roll ups are formed and the end is secured with a toothpick, then they are placed in a baking tray, with a few bay leaves randomly placed in between rolls.
If there is any leftover filling, it can be spread on top of the rolls.
Now everything is ready to be baked.
Bake Beccafico Aubergines in a 200°C (390°F) preheated oven from 30 to 45 minutes, depending on the thickness of the aubergine slices.
They will be ready when, by piercing them with a toothpick, aubergines will result soft.
Beccafico aubergines can be enjoyed hot, cold, or at room temperature, and they are even better the next day!
Aubergine Beccafico Recipe
Ingredients:
2 Aubergines (about 500g, cut into thin slices)
Bay leaves
3-4 tsp Extra Virgin Olive Oil
…for the filling…
15 g Pine Nuts
15 g Raisins (or brown sugar)
30 g Pitted Olives
1 tip tsp capers
Chilli (optional)
4-5 fresh mint leaves
1 tbsp Lemon Juice
1 sprig Parsley
1 clove Garlic (large)
120 g Stale Bread
Salt
Pepper
Extra Virgin Olive Oil
…for the marinade…
Salt
Nori Seaweed
Vegan Fish Sauce
Method:
1. Cut the aubergines into 3-4 mm slices lengthwise.
2. Arrange a layer of aubergine slices in a bowl or deep dish that can accommodate the whole slice.
3. Sprinkle with salt and drizzle with vegan fish sauce, then cover with nori seaweed sheets.
4. Proceed with another layer of aubergines, salt, sauce and seaweed until all aubergine fillets are finished. Cover with plastic wrap and leave to marinate for at least 2 hours.
5. After the first hour, to ensure that all the aubergines are marinated in the same way, drain the marinade and gently turn the aubergine fillets upside down in a separate dish. Place the fillets back in the marinating bowl and pour in the previously removed marinating liquid.
6. In the meantime prepare the filling. Place all the ingredients in a blender bowl, then pulse and process until you end up with a uniform mixture.
7. After 2 hours of marinating, squeeze the aubergine fillets very well to remove any excess liquid.
8. Transfer one aubergine slice to a platter or cutting board and cover it evenly with about 1 tablespoon of the filling. Too boost its fishy flavour, also layer a piece of nori seaweed from the marinade.
9. Roll up the stuffed aubergine and seal the ends with a toothpick.
10. Repeat steps 8 and 9 until you finish all the marinated aubergine fillets.
11. Arrange the aubergine rolls in a baking tray drizzled with olive oil.
12. Place some bay leaves in between random rolls, then drizzle with more olive oil. Please note: If there is any of the filling left, it can be spread on top of the rolls.
13. Bake in a 200°C (390°F) preheated oven for 30 to 45 minutes, depending on the thickness of the aubergine slices. Check the cooking by piercing the aubergine rolls with a toothpick. They should be pretty soft.
14. Serve the aubergine beccafico warm or cold. They will taste even better the next day.
