I call this dish ‘melanzane arrabbiate’ because of the heat and spice of the ‘Kasundi’, an Indian inspired relish.
I love the combination of the soft, nutty flavour of the baked melanzane and the super spicy, hot Kasundi. You can eat this dish as an entrée or as part of an antipasto.

• look up the ‘Kasundi’ recipe on my home page, click recipes then type in Kasundi in search
• make the Kasundi

• calculate one small, young  melanzana per person
• heat the oven to 180˚
• with a knife make 3 shallow cuts into the melanzana ( to avoid it ‘exploding’)

• bake them for about 30 minutes, or until they are soft and cooked through
• let them cool on a rack

• peel off the skin, leaving the green stem
• make a deep cut into the melanzane, lengthwise

• salt and pepper it
• add 2 big spoon full of Kasundi into the cut
• chop some Italian parsley and fresh mint, add on top of melanzane
• sprinkle some good olive oil over

• I served some labneh with this dish (look up ‘labneh’ in my recipes)