APULIAN STUFFED EGGPLANTS, tasty main course, simple and typical recipe to make quickly, a humble and delicious peasant dish with tomatoes and capers.
The Apulian stuffed eggplants in a pan are a simple and delicious dish from the culinary tradition of Apulia, a recipe that speaks of the generosity and richness of a land where humble cooking becomes an unforgettable taste experience. This dish embodies the essence of the Mediterranean, with its simple and genuine ingredients, blending into a perfect balance.
The eggplants are carefully hollowed out to accommodate a filling that recalls the scents and flavors of Apulia. Stale bread, a staple in peasant kitchens, is softened and flavored with ripe tomatoes, giving the dish a sweet and juicy note. The cheese, often a pecorino or another local cheese, enriches the preparation with its creaminess and a savory touch, blending perfectly with the other ingredients during cooking.
Cooking in a pan, as opposed to baking, allows the eggplants to remain soft and succulent, enhancing the flavor of the ingredients without altering their freshness.
This dish, served warm or at room temperature, represents the simplicity and elegance of Apulian cuisine, where every bite tells a story of tradition, passion, and love for the land. The Apulian stuffed eggplants pay homage to Mediterranean cuisine, capable of transforming humble ingredients into an explosion of flavor and genuineness.
Join me in the kitchen today as we make Apulian stuffed eggplants.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 15 Minutes
- Cooking methods: Stovetop, Oven, Air Fryer
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 1 eggplant
- 1 slice bread
- 1 tablespoon salted capers
- 10 cherry tomatoes
- 1 tablespoon pecorino cheese
- 2 tablespoons breadcrumbs
Steps
Soak the bread, then drain it well once softened.
Chop the cherry tomatoes and add them to the bread in a bowl.
Add the grated cheese, desalted capers, breadcrumbs, salt, and pecorino or Parmesan, and mix well.
Cut the eggplant in half lengthwise, hollow it out, chop the flesh, and add it to the other ingredients, mixing well.
Cook the shells in a pan with a closed lid with a drizzle of oil and water for about 10 minutes until they soften.
Remove the shells from the pan, drain the water, fill with the stuffing, return to the pan with a drizzle of oil or in the air fryer for 15 minutes at 347°F.
Bon appetit
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APULIAN STUFFED EGGPLANTS
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FAQ (Questions and Answers) APULIAN STUFFED EGGPLANTS
Can I prepare the stuffed eggplants in advance?
Yes, you can prepare the stuffed eggplants in advance. You can fill them and store them in the refrigerator for a few hours before cooking. Alternatively, you can also cook them in advance and reheat them when serving. The dish holds its flavors well and can also be enjoyed at room temperature.
Which type of cheese is best for the filling?
The most traditionally used cheese is pecorino, which adds a savory and slightly spicy note. However, you can also use other local cheeses like caciotta, caciocavallo, or even a stretched curd cheese for a creamier result.
Are stuffed eggplants suitable for a vegetarian diet?
Yes, this version of stuffed eggplants is perfectly suitable for a vegetarian diet. The filling, based on bread, tomatoes, cheese, and capers, is completely meat-free. If you want to make the dish vegan, you can replace the cheese with a vegan alternative.
How can I prevent the eggplants from becoming too mushy during cooking?
To prevent the eggplants from becoming too mushy, make sure not to overcook them. Cook them over medium heat and only partially cover the pan, allowing steam to escape, so that the eggplants remain soft but not watery. Additionally, you can choose smaller, firmer eggplants, which tend to hold their texture better.
