#Melanzane Ripiene

Recipe for Melanzane Ripiene (Stuffed Eggplant)

#Melanzane Ripiene

#Melanzane Ripiene

Course Main Course
Cuisine Italian

Equipment

  • Equipment:
  • Skillet, Baking dish, Knife, Spoon

Ingredients
  

  • Ingredients:
  • 8 small Italian eggplants
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic minced
  • 1/4 cup fresh parsley minced
  • 1 pound ground pork or beef, turkey for a lighter option
  • 2 cups fresh breadcrumbs
  • 1/4 cup fresh basil chopped
  • 1/4 cup grated pecorino cheese
  • 1 egg lightly beaten
  • 1 teaspoon kosher salt
  • Fresh ground pepper to taste
  • 3/4 cup water
  • 2 cups simple tomato sauce
  • Additional grated pecorino for topping

Instructions
 

  • Method:
  • Prepare the Eggplant: Slice the eggplants in half lengthwise. Carefully scoop out the pulp, leaving the shells about a quarter-inch thick. Set the pulp aside.
  • Sauté the Pulp: In a skillet, heat the olive oil over medium heat. Add the chopped eggplant pulp, garlic, and parsley. Sauté until the pulp softens (about 5 minutes).
  • Make the Filling: Remove from heat and mix in the ground pork, breadcrumbs, basil, pecorino cheese, and beaten egg. Add water to moisten the mixture and season with salt and pepper.
  • Assemble the Dish: Preheat the oven to 375°F (190°C). Lightly salt the eggplant shells and stuff them with the filling. Spread some tomato sauce in a baking dish and arrange the stuffed eggplants on top. Spoon additional sauce over them and sprinkle with extra pecorino.
  • Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until golden and bubbling.
  • Serve: These stuffed eggplants can be served hot or at room temperature.
  • Variations:
  • Meat Alternatives: Use ground chicken or turkey for a leaner version. For a vegetarian twist, try using ricotta cheese and vegetables in place of meat.
  • Breadcrumbs: For a gluten-free option, use gluten-free breadcrumbs or ground almonds.
  • Tips:
  • Ensure the eggplant shells are thick enough to hold the stuffing but not too thick to make them tough.
  • If you prefer a more intense flavor, you can sauté the garlic in olive oil before adding the eggplant pulp to enhance the taste.
Keyword Melanzane Ripiene

Melanzane Ripiene, or stuffed eggplant, is a classic dish from Southern Italy, particularly enjoyed in regions like Calabria. From my own personal experience, it’s a comforting and flavorful meal that offers a perfect combination of savory stuffing and tender eggplant. The stuffing typically includes a hearty mix of ground meat, breadcrumbs, herbs, and cheese, baked to perfection in a rich tomato sauce.

Let me show you how I make this dish, including the preparation and methods for a beginner-friendly experience. This dish can be served as a main course or as a side, depending on your preference.

#Melanzane Ripiene
#Melanzane Ripiene

Notes:

Expect a hearty, savory dish with a balance of tender eggplant, flavorful stuffing, and a rich tomato sauce. The cheese adds a nice tang, while the pork (or meat of choice) gives a satisfying depth of flavor.

Recipe for Melanzane Ripiene (Stuffed Eggplant)

Ingredients:

  • 8 small Italian eggplants
  • 1/4 cup extra virgin olive oil
  • 2 cloves of garlic, minced
  • 1/4 cup fresh parsley, minced
  • 1 pound ground pork (or beef, turkey for a lighter option)
  • 2 cups fresh breadcrumbs
  • 1/4 cup fresh basil, chopped
  • 1/4 cup grated pecorino cheese
  • 1 egg, lightly beaten
  • 1 teaspoon kosher salt
  • Fresh ground pepper to taste
  • 3/4 cup water
  • 2 cups simple tomato sauce
  • Additional grated pecorino for topping
  • > Go get the must-have equipment and ingredients for creating a Savory  #Melanzane Ripiene  now.

Method:

  1. Prepare the Eggplant: Slice the eggplants in half lengthwise. Carefully scoop out the pulp, leaving the shells about a quarter-inch thick. Set the pulp aside.
  2. Sauté the Pulp: In a skillet, heat the olive oil over medium heat. Add the chopped eggplant pulp, garlic, and parsley. Sauté until the pulp softens (about 5 minutes).
  3. Make the Filling: Remove from heat and mix in the ground pork, breadcrumbs, basil, pecorino cheese, and beaten egg. Add water to moisten the mixture and season with salt and pepper.
  4. Assemble the Dish: Preheat the oven to 375°F (190°C). Lightly salt the eggplant shells and stuff them with the filling. Spread some tomato sauce in a baking dish and arrange the stuffed eggplants on top. Spoon additional sauce over them and sprinkle with extra pecorino.
  5. Bake: Cover the dish with foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes, or until golden and bubbling.
  6. Serve: These stuffed eggplants can be served hot or at room temperature.

Variations:

  • Meat Alternatives: Use ground chicken or turkey for a leaner version. For a vegetarian twist, try using ricotta cheese and vegetables in place of meat.
  • Breadcrumbs: For a gluten-free option, use gluten-free breadcrumbs or ground almonds.

Tips:

Nutritional Information (per serving, assuming 8 servings):

  • Calories: ~250-300
  • Protein: 15g
  • Carbs: 20g
  • Fat: 18g

Prep Time: 20 minutes

Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 8

Difficulty: Easy-Medium

Equipment:

Skillet, Baking dish, Knife, Spoon

I hope this guide has made preparing Melanzane Ripiene seem a little less daunting, or perhaps you’ve tried it before? Please, be honest, and let me know in the comment below. I like to hear feedback from a real person like you, so please leave your honest comment!

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