Stuffed Eggplants alla Poverella Recipe
Time for lunch, we need to leave to go back home, the supplies almost finished… I decide on something quick, I think about the leftover bread, the cheese to finish, the bottle of tomato sauce… What to do to consume this food? I certainly can’t waste it!
Eggplants! I have just two eggplants winking at me there…
A simple dish to use up the foods I couldn’t bring home, I’ll travel by train… The bag already contains the world!
The filling is very simple and economical, I used what I had in the fridge, sure they can be enriched, but they are delicious even like this.
With the sauce the next day, I seasoned the pasta!
I was on vacation, maybe some photos are missing…
Bread, cheese, eggs, fragrant herbs, basil, mint, oregano and…
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
A good reason to reuse the bread that inevitably remains, I make breadcrumbs, croutons for soups, sautéed in a pan with a drop of olive oil and a little salt, bread fritters…
- 2 black oval eggplants
- 10.5 oz stale bread
- 21 oz tomato sauce (Both pureed and with peeled tomatoes are fine)
- 3 onions (I used red onion, any onion is fine)
- 1 bunch aromatic herbs (Basil, mint, oregano.)
- 2 eggs
- 5 oz salted ricotta (And smoked.)
- 4 slices provola
- 1 clove garlic
- to taste salt
- to taste olive oil
- to taste milk (To soak the bread)
Tools
A pot for the sauce, a bowl to mix the ingredients…Colander to drain the water from the eggplants
Steps
It seems like a long process, but it’s actually very simple and quick
The first thing to do is: Cut the eggplants in half, scoop out to obtain the pulp, which you will cut into small pieces; salt and let the water drain
Prepare the sauce, for cooking the eggplants. Slice the onions, dice the eggplant pulp and sauté in olive oil, then add the tomato sauce, roughly chopped fragrant herbs, saving a little to flavor the filling.
In the meantime, cut the bread into pieces and soak it in a little milk. When the bread is soft, do not use a lot of milk, turn it frequently, so you won’t have to squeeze it and your mixture will remain soft.
Combine all the ingredients and mix well,
Place the eggplants to cook in the sauce, if necessary add a little water, cook for about an hour.
At the end of cooking, place a slice of provola on each eggplant, let it melt and serve
Eggplants alla Poverella
Delicious and light, the sauce is great for dressing macaroni or half sleeves. A fragrant and flavorful second course. The rustic that uplifts the mood. It can be frozen as a reserve or stored in the fridge for two days
