Stuffed aubergines

Stuffed aubergines

Melanzane ripiene

By
From
Mammissima
Serves
4-6
Prep
20 mins
Cooking time
40 mins

This recipe is known in my town as cap de muerte because of the aubergine’s resemblance to a dead man’s head, a fact that horrifies and thrills children in equal measure. A very similar dish can be found in Spanish restaurants – perhaps this is not too much of a surprise, since Puglia was under Spanish rule for quite a long time.

Ingredients

Quantity Ingredient
3 aubergines
1 tablespoon white wine vinegar
1 teaspoon sea salt
olive oil
1 garlic clove, chopped
2 eggs
2 tablespoons breadcrumbs
2 tablepoon grated pecorino romano
3 sprigs flat parsley leaves, chopped
fresh oregano, for garnishing

For the tomato sauce

Quantity Ingredient
olive oil
1 garlic clove, chopped
200g tinned plum tomatoes
2 basil leaves, roughly chopped
sea salt

Method

  1. First prepare the tomato sauce. Heat up 1 tablespoon of olive oil in a saucepan over a medium heat and sauté the garlic. Add the tinned tomatoes, the basil, a pinch of salt and 100ml water. Cook for about 20 minutes, stirring occasionally, so the sauce is partially reduced.
  2. Meanwhile, chop the stems off the aubergines and cut in half lengthwise. Fill a large cooking pot with water and bring it to the boil. Add the vinegar and the teaspoon of salt. Place the aubergines inside and boil for about 5 minutes. Drain and leave to cool.
  3. With a spoon, scoop out the soft pulp from the aubergines, leaving an outer shell about 1cm thick. Dice the pulp into cubes, squeezing out any excess water.
  4. Preheat the oven to 180°C, and line a ceramic dish with baking parchment.
  5. Next make the filling. Heat 1 tablespoon of olive oil in a frying pan over a medium heat and sauté the garlic. Add the aubergine cubes and cook for about 3–4 minutes, then set aside.
  6. Now place the scooped-out aubergines in the lined dish. Spoon the filling into the aubergines and cover them with tomato sauce.
  7. Drizzle on some olive oil before putting the dish in the oven for 20 minutes. Leave the aubergines to cool for 10 minutes, and serve warm with a sprinkling of oregano, if you like.
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