Neapolitan STUFFED EGGPLANTS, easy and quick recipe, delicious, stuffed with olives, capers, and tomatoes, main dish or one-pot meal, flavorful eggplant recipe, idea for lunch or dinner.
The stuffed eggplants are a true delight, a typical Neapolitan main dish, stuffed with eggplant pulp, and the addition of mozzarella to complete it all, a simple and truly succulent dish.
The stuffed eggplants are strictly fried, always made this way, but I preferred to lighten the dish by cooking them in the air fryer, they are still delicious, even because fried they are rich and caloric.
A perfect dish as a main or appetizer, simple and tasty, excellent both baked and pan-fried, without frying so they are lighter.
Follow me in the kitchen today there are the stuffed eggplants!
Published June 30, 2015 19:27
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Cooking time: 20 Minutes
- Portions: 4 Pieces
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 2 oval black eggplants
- Half onion
- 2 tablespoons black olives
- 2 tablespoons capers
- 2.8 oz provolone
- 3 tablespoons cherry tomatoes
Steps
Wash the eggplants, remove the end, then cut them in half lengthwise.
Remove the pulp, chop it into pieces and place it in a pan with oil.
Cook them in a pan or air fryer at 356°F for 8 minutes.
Add the pitted and chopped olives to the pan, the desalted capers, and the onion, cook a bit and add the tomatoes, cook to soften everything, about 8 minutes.
Stuff the eggplant shells, also add the diced provolone and return to the oven or pan for 5 minutes.
Bon appetit
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Neapolitan STUFFED EGGPLANTS
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FAQ (Questions and Answers) Neapolitan STUFFED EGGPLANTS
What are Neapolitan stuffed eggplants?
Stuffed eggplants are a traditional Neapolitan dish. They are eggplants cut in half, hollowed out, and filled with a flavorful stuffing that usually includes the eggplant pulp itself, tomatoes, olives, capers, garlic, and sometimes cheese. The whole thing is then baked until it becomes a tasty and aromatic dish.
What is the origin of the name “eggplants”?
The name “a scarpone” comes from the shape of the eggplants cut in half and filled, which resemble the shape of a shoe. This dish, besides being delicious, has roots in the poor Neapolitan cuisine, where they tried to make the best use of simple and leftover ingredients.
Can I prepare the eggplants in advance?
Yes, you can prepare the eggplants in advance. You can fill them and store them in the refrigerator until it’s time to cook. Alternatively, you can cook them and store them in the refrigerator for 1-2 days; reheating them slightly before serving, they will retain all their flavor.
