Need I say more?! Even if you are not a huge fan of eggplant this will keep you coming back for more. Just like a mini quiche tucked into nice tidy eggplant shell, just beggin' to be eaten! This is a great go-to recipe for a delicious antipasto for your next dinner party as it can be made earlier in the day & served at room temperature. Also a hearty fill for vegetarians and can be served as a main dish.
On our farm & for our cooking classes we serve it stuffed with veggies, but you can fill them with meat & mushroom, shrimp or whatever you like!
On our farm & for our cooking classes we serve it stuffed with veggies, but you can fill them with meat & mushroom, shrimp or whatever you like!
Stuffed Eggplant
Melanzane Ripieno
Serves 8
4 long Italian eggplants
3 tablespoons olive oil, plus extra for brushing
1 onion, chopped
1 celery stalk, chopped
3 red or green bell peppers, halved, seeded & chopped
4 ripe tomatoes, diced
2 eggs, lightly beaten
3 tablespoons Parmesan cheese, freshly grated
salt & pepper
chopped parsley
Preheat the oven to 350 degrees F.
Halve the eggplants lengthwise & scoop out the flesh without piercing the ‘shells’. Chop the flesh & save the shells. Heat the oil in a large skillet. Add the onion and cook over low heat, stirring occasionally, for 5 minutes until soft. Add the chopped eggplant flesh, celery, bell peppers and tomatoes, season with salt & pepper and cook over low heat for 15 minutes. Toss in parsley at end.
Brush an ovenproof dish with olive oil. Remove the pan from the heat & stir in the eggs. Fill the eggplant shells with the mixture and place in the prepared dish. Sprinkle with Parmesan and bake until golden & bubbling!
Remove from the oven and let cool. Serve cold/at room temperature.
Brush an ovenproof dish with olive oil. Remove the pan from the heat & stir in the eggs. Fill the eggplant shells with the mixture and place in the prepared dish. Sprinkle with Parmesan and bake until golden & bubbling!
Remove from the oven and let cool. Serve cold/at room temperature.


Thanks for this recipe-I'll be making these!
ReplyDeleteSounds marvelous! I've been wanting to cook more with eggplant and who could resist a mini quiche tucked into eggplant shells?
ReplyDeleteBeing the lover of eggplant that I am, I cannot wait to try out this recipe! Hopefully this week! :)
ReplyDeleteI LOVE eggplant! I can't get enough of it here, and I've lived in the Naples area for 1.5 years. Anything listed as "Siciliana" on a menu grabs my attention. It's going to be difficult back in the U.S. calling the plant "eggplant" - "melenzane" sounds so much better! Thank you for the delicious looking recipe - it's on my very long list of things to make. : )
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