Eggplant scapece: the perfect Neapolitan recipe for summer

Le scapece aubergines A traditional Neapolitan cold side dish, perfect for summer. Fried eggplant is then marinated in an aromatic blend of vinegar, garlic, and fresh mint. The result is a juicy, flavorful, and refreshing dish, ideal as an appetizer, side dish, or to enhance a summer buffet.

The "scapece" technique derives from the Spanish "escabeche," a preservation method originally used for fish, which Neapolitan cuisine expertly adapted to eggplant. Today, it's one of the most beloved dishes of the Campania tradition, passed down from generation to generation.

Ingredients for people 4

• Eggplant: 1 kg (round or long, firm aubergines)
• White wine vinegar: 100 ml
• Garlic: 2 wedges
• Fresh mint: a large bunch
• Extra virgin olive oil: qb
• Seed oil for frying: qb
• Fine salt: qb

Preparation

1. Wash and cut the aubergines: Trim the eggplants, wash them, and cut them lengthwise into ½-centimeter slices. If using round eggplants, you can cut them into rounds.
2. Drain the water: Arrange the slices in a colander, sprinkle with coarse salt, and let them rest for at least 30 minutes. This step is essential to remove the water and the typical bitterness of eggplant.
3. Wring out and dry: Rinse the aubergines under running water to remove excess salt, squeeze them well and dry them with a clean cloth.
4. Fry: Heat plenty of seed oil in a high-sided pan. Fry the eggplant slices, a few at a time, until golden brown. Drain on paper towels to remove excess oil.
5. Prepare the marinade: In a large bowl, mix the vinegar with a pinch of salt. Coarsely mince the garlic with a knife and tear the fresh mint leaves into pieces.
6. Compose the dish: Arrange the fried eggplant in layers in the bowl, alternating with garlic, mint, and a drizzle of extra virgin olive oil. Drizzle with vinegar and toss gently.
7. Let it rest: Cover with plastic wrap and refrigerate for at least 2 hours before serving. The longer they rest, the more the eggplant will absorb the marinade's flavors.

Tips for a perfect result

Scapece eggplant is even better the next day, when the flavors have meld together. Serve at room temperature, accompanied by homemade bread. It's the perfect side dish for grilled fish or meat, or even as an appetizer on a summer menu.

You can store them in the refrigerator for 3-4 days, stored in an airtight container. They're also perfect for taking to the beach or on a picnic.

variants

Some versions include the addition of Chili pepper for a spicy touch, or Origan along with mint. The traditional Neapolitan recipe, however, remains the one with garlic and mint, incredibly simple and perfect just the way it is.

Try scapece eggplant and you'll discover why it's one of the most beloved Neapolitan summer dishes!