Italian
Silvia’s Masterclass
From
Silvia’s Masterclass
season
4
episode
3
Marinated Roasted Eggplant with Cannellini Bean Mash
With
Silvia Colloca
PREP
20
MINS
Cook
45
MINS
SERVES
4
PROUDLY SUPPORTED BY
About this recipe
As good as it sounds. Eggplant is revered in the Mediterranean. Moody and glossy in appearance, but soft-hearted underneath, it asks for time, lots of olive oil and a little imagination. Eggplant wants heat to transform completely, turning silky, smoky, sometimes creamy, often crispy. A true chameleon. Here, it’s roasted until luscious and golden, then laid over a lemony cannellini bean mash and finished with a bright salsa verde that lifts and sharpens every bite. It’s the kind of dish that feels both humble and luxurious.
Ingredients
For the eggplant
- 2–3 young, firm eggplants
- 1 whole large garlic bulb, halved horizontally
- Extra virgin olive oil
- Sea salt and black pepper
- Basil leaves, to serve
For the cannellini bean mash
- 2 tbsp extra virgin olive oil
- 2 French shallots, peeled and finely sliced
- 2 x 400 g tins cannellini beans, drained and rinsed
- A few parsley stalks, leaves reserved for the dressing
- Juice of ½ lemon
- Sea salt and black pepper
- basil leaves, to serve
For the spicy salsa verde
- A small handful flat-leaf parsley, finely chopped
- 1 tbsp capers, rinsed
- 1 small garlic clove, finely minced
- 1 small red chilli, finely chopped
- Zest and juice of ½ lemon
- 3–4 tbsp extra-virgin olive oil
- 2 tbsp Mazzetti Organic Apple Cider Vinegar
- Salt flakes and freshly ground black pepper
Method
1. Preheat the oven to 180°C static.
2. Slice the eggplants into rounds about 1½ cm thick. Arrange them on a lined baking tray in a single layer. Drizzle both sides with olive oil and season well with salt.
3. Place the garlic bulb halves onto the tray, drizzle with olive oil and roast for 40 to 45 minutes, turning the eggplant once halfway through, until deeply golden, silky and tender.
4. Meanwhile, make the bean mash. Heat the olive oil in a saucepan over low heat and cook the shallot and the parsley stalks with a pinch of salt for 2-3 minutes, until soft and sweet but not coloured.
5. Add the cannellini beans, and cook for another couple of minutes until fragrant. Add the lemon juice and season generously.
6. Cool down and then transfer to a food processor and blend until smooth but still rustic. Add a splash of water or olive oil if too stiff.
7. For the salsa verde, combine the parsley, capers, garlic, chilli, lemon zest and juice, Mazzetti apple cider vinegar and olive oil in a food processor. Season with salt and pepper and mix well. The salsa should be vibrant, slightly loose and punchy. Squeeze a few cloves of the garlic into the salsa verde.
8. Spread the warm cannellini bean mash onto a large serving platter. Layer the roasted eggplant slices, then spoon the dressing over generously.
9. Finish with extra basil leaves and another drizzle of olive oil before serving.
Silvia Colloca
Silvia Colloca is an Italian-born food writer, opera singer, TV producer and host. She has authored seven cookbooks, including Silvia’s Cucina, Made in Italy, La Dolce Vita, Love, Laugh, Bake!, Simple Italian (2024), and The Italian Homecook (2025), all published by Penguin.
Silvia’s most recent television work is Silvia’s Italian Masterclass (Channel 10), with its latest season airing in October 2025. The series is currently funding for Season 4. She has also appeared as a special guest on SBS’s Mastermind in 2025. Her earlier TV credits include the SBS Food series Cook Like an Italian, which has screened internationally across three seasons, as well as Made in Italy with Silvia Colloca (SBS), filmed on location in the Le Marche and Abruzzo regions and earning her a 2015 TV WEEK Logie Award nomination for Best New Talent. She also co-wrote, co-produced and hosted the ABC prime-time series Silvia’s Italian Table in 2016.
Outside of food and television, Silvia has enjoyed a career as a celebrated opera singer and actress. In 2022, she released her debut solo classical album with Universal Music, which topped the Classical Charts for over 20 weeks. That same year, she performed with Andrea Bocelli at his Sydney concert, a once-in-a-lifetime experience.
Inspiration Starts Here
Join the Savour & Wander Club for recipes, travel notes and first access to future member content.
