Stuffed Eggplant – Melanzane Ripiene
Italian Recipe for Stuffed Eggplant
This recipe comes from Brindisi, a port city on the Adriatic Sea in the southern Italian region of Apulia. Many Italians enjoy Melanzane Ripiene as an antipasto or a main course. Melanzane Ripiene translates to “stuffed eggplant”—and it’s served hot, warm, or cold. Different regions have different recipes, so there are other variations featuring, for example, goat cheese or salt cod, ricotta, vegetables, or potatoes. Our recipe brings the concentrated power of a wide variety of flavor nuances to your plate: tangy-salty capers, slightly bitter olives, and fruity tomato sauce meet the fiery heat of chili peppers. Try this recipe now!
Ingredients
4 large eggplants
400 g ORO di Parma chunky tomatoes
1 clove of garlic
200 g black olives
1 red chili
50 g capers
1 pinch of oregano, rubbed
50 g breadcrumbs
60 ml olive oil
Salt and freshly ground black pepper
Fresh basil for garnish
Step 1 : The Preparation
Preheat the oven to 180 °C. Wash the eggplants thoroughly and cut them in half lengthwise. Scoop out the flesh with a spoon. Set the hollowed-out halves aside, cut the flesh into small pieces, and finely chop the garlic.
Step 2 : The Eggplants
Sauté the finely chopped eggplant flesh and garlic in plenty of olive oil until soft. Then add chopped tomatoes, capers, oregano, and chili. Season with salt and freshly ground black pepper. Now line a baking sheet with parchment paper and place the hollowed-out eggplants on it. Fill them with the mixture and top with juicy olives. Sprinkle breadcrumbs over the top and drizzle with olive oil. Bake the eggplants at 180 °C for about 20 minutes.
Tip
Preparing the Eggplant
To prevent the eggplant from tasting bitter, it’s best to boil the hollowed-out halves in salted water for about a minute before stuffing them and placing them in the oven. Keep in mind that this will slightly increase the preparation time.
Step 3 : The Finale
Serve your stuffed eggplant hot, warm, or cold, as you like. Garnish the dish with fresh basil. Buon appetito!
You can serve your stuffed eggplant with pasta, creamy polenta, or freshly baked ciabatta.
Ingredients
4 large eggplants
400 g ORO di Parma chunky tomatoes
1 clove of garlic
200 g black olives
1 red chili
50 g capers
1 pinch of oregano, rubbed
50 g breadcrumbs
60 ml olive oil
Salt and freshly ground black pepper
Fresh basil for garnish
