The stuffed eggplant, a classic dish of our southern cuisine, presented here in a tasty version characterized by flavors and colors Mediterranean. A prescription easy, within everyone’s reach, for one second dish light and appetizing.
Ingrediants
- 6 eggplants
- 4 ripe tomatoes
- 60 g of bread crumbs
- 70 g of pitted Taggiasca olives
- 2-3 anchovy fillets in oil
- 40 g of desalted capers
- 1 clove of garlic
- fresh mint
- dried oregano
- extra virgin olive oil
- salt
- pepper
How to prepare: Stuffed aubergines
The stuffed eggplant they are a real classic of our southern cuisine. From Eggplant ‘mbuttunate to Eggplant stuffed with pasta, each region boasts its own recipes declined in a thousand variations with different ingredients and always tasty results.
The recipe of baked stuffed eggplant that we propose here has a stuffing simple but a lot tasty which is made up of the same pulp of aubergines cooked in a pan with diced tomatoes, breadcrumbs, Taggiasca olives, capers and anchovies.
The result is one delicious dish but light, decidedly easy to prepare and therefore also suitable for those who do not have much familiarity with the stove. Thus you realize the stuffed eggplant I am a perfect second dish but also a side super tasty for fish cooked in a simple way such as a grilled swordfish steak or salt fish.
Equally simple, light and tasty are the aubergines stuffed with mozzarella or the aubergines stuffed with ricotta and mushrooms.
If, on the other hand, you are looking for a recipe with rich and substantial aubergines, perfect as a single dish, here is the Eggplant stuffed with meat in sauce. A real riot of flavor.
OTHER TASTY RECIPES: Vegetarian Stuffed Eggplants Sliced Stuffed Eggplants, Fried Stuffed Eggplants, Eggplant Stuffed Tomatoes
- Execution
- easy
- Preparation time
- 30 min
- Cooking time
-
1h and 20 min
- Portions
-
4
- Total time
-
1h and 5 min
How to prepare: Stuffed aubergines
To prepare the stuffed aubergines, first wash the aubergines, dab them with a cloth and cut them in half horizontally. Using a digger, remove the pulp, reaching 5 mm from the edges and being careful not to pierce the bottom. Transfer the aubergines to a baking tray lined with parchment paper, sprinkle with oil and season with salt and pepper. Bake them in a preheated oven at 180 degrees for 20 minutes. Remove from the oven and set aside.
Cut the aubergine pulp into cubes and brown it in a pan in which you have sautéed garlic cut in half with olive oil. Add the diced tomatoes, salt and pepper and cook for about 15-20 minutes.
Leave to cool then transfer the aubergines and diced tomatoes to a bowl. Add the chopped anchovies, olives, capers and chopped fresh mint. Season with salt and pepper. Stir to mix and transfer to the inside of the previously cooked eggplant boats. Sprinkle them with a drizzle of oil, add oregano and cook in a preheated oven at 180 ° for 30-40 minutes.
Remove the stuffed aubergines from the oven and serve hot or at room temperature.
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