This dish comes from a family friend called Salvatore Veltini. He hails from Ragusa, which is on the southern tip of the island and was a Norman stronghold that became a fief of the Cabrera dynasty. The recipe is so simple and utterly delicious. I am a stickler for salting aubergines – it’s a family thing. It also means that the aubergine will fry better, absorb less oil and have a superior flavour.
Serves: 4
2 medium aubergines, cut lengthways into ½cm (¼in)-thick slices
Sea salt and freshly ground black pepper
3 tbsps olive oil
Grated zest and freshly squeezed juice of 2 unwaxed lemons
2 garlic cloves, peeled and finely chopped
1½ tbsps white-wine vinegar
1½ tbsps good-quality extra-virgin olive oil
A handful of mint, roughly chopped
A handful of flat-leaf parsley, roughly chopped
Seeds of 1 pomegranate
100g (3½oz) pecorino cheese, soft or firm
Sprinkle the aubergine slices with salt then weigh down and leave for 15 minutes. Remove and pat dry with paper towels.
Heat the olive oil in a large, heavy frying pan and fry the aubergines. Choose a ridged pan if you can, as the aubergines look far more attractive cooked this way.
Mix the lemon zest and juice, garlic, vinegar and good-quality oil. Mix this dressing with the aubergines then scatter with chopped herbs, pomegranate seeds and pecorino. If using soft pecorino, place it in dollops. If firm, scatter shavings.
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