🇮🇹 Italian

Eggplant in Bianco

Name: Eggplant in Bianco
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 40 g Butter; to taste Salt; 2, halved and sliced Onion; 4 cloves, crushed Garlic; 2 tbsp Olive Oil; 2 Bay Leaf; 1 tsp Dried Oregano; 150 ml White Wine; 2, cubed Eggplant; 500 ml Stock or Broth; 6 leaves Sage

🇮🇹 Italian

White-wine braised eggplant without tomato — buttery, delicate and quietly elegant. About 60 minutes from fridge to table.

Prep 15 min Cook 45 min Serves 4 Hard

Ingredients

Butter40 g
Saltto taste
Onion2, halved and sliced
Garlic4 cloves, crushed
Olive Oil2 tbsp
Bay Leaf2
Dried Oregano1 tsp
White Wine150 ml
Eggplant2, cubed
Stock or Broth500 ml
Sage6 leaves

Optional extras

Fresh Basilhandful, to finish

Instructions

1
Brown the eggplant deeply in the Olive Oil in a heavy pot — patience here pays off later.
2
Remove it, then let the onion and garlic soften in the drippings with the dried oregano.
3
Return the eggplant, add the stock and bay leaves, and bring to the gentlest simmer.
4
Cover and braise low and slow until the eggplant yields to a spoon, about 45 minutes.
5
Skim the fat, reduce the sauce to a glaze, and serve with something starchy to catch every drop.

Chef's tip

Skim the fat from the surface before the final reduction for a cleaner sauce.

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Watch how it's made

Video: How to Make MARINATED EGGPLANTS Like a Sicilian Nonno (Melanzane Sott'Olio) · on YouTube