Recipe for Melanzane Ripiene (Stuffed Eggplant)
#Melanzane Ripiene
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.
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Zio Leo here!
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