Striped eggplants stuffed alla pizzaiola are a side dish suitable for this time when they are at their peak ripeness.
Striped eggplants are a type of eggplant characterized by white and purple streaks, they have no thorns, are oval in shape, and have a very sweet taste.
I usually always bought purple-colored eggplants, but this morning the greengrocer had this type of striped eggplants that I immediately bought to try.
I wanted to make them stuffed to enjoy them for lunch today.
To tell the truth, with this heat I didn’t really want to turn on the oven, but I wanted to try them, so I sacrificed a bit, but now I’m happy because they were very tasty and flavorful.
They are ideal to make in summer, and for the filling, I chose a simple one with fresh tomato and mozzarella.
Instead of fresh tomato, you can use tomato puree.
P.S.: Also try:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer
- Energy 285.10 (Kcal)
- Carbohydrates 23.18 (g) of which sugars 11.97 (g)
- Proteins 15.00 (g)
- Fat 16.55 (g) of which saturated 7.78 (g)of which unsaturated 4.10 (g)
- Fibers 8.89 (g)
- Sodium 741.78 (mg)
Indicative values for a portion of 400 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Striped Eggplants Stuffed alla Pizzaiola
- 2 eggplants
- 2 tomatoes
- 7 oz mozzarella
- 1 onion
- 1 clove garlic
- to taste extra virgin olive oil
- to taste salt
- to taste oregano
Tools
- 1 Baking tray
- 1 Tray
- 1 Knife
- 1 Chopper
- 1 Pan
- 1 Parchment paper
Steps for Striped Eggplants Stuffed alla Pizzaiola
Wash the eggplants, cut them lengthwise in half, and using a knife, cut all the pulp starting from the edges and set it aside.
Line a baking tray with parchment paper, place the cut eggplants and sprinkle the eggplant shells with salt and a drizzle of oil.
Preheat the oven to 392°F in fan mode and cook the eggplants for about 20 minutes.
Chop the pulp along with the onion and garlic.
Pour into a pan with a drizzle of oil and cook for about 10 minutes or until the mixture is soft.
Add the chopped tomatoes and adjust salt if necessary, and cook for about 5 minutes.
Fill the eggplants with the prepared filling, sprinkle oregano as desired, and finish with pieces of mozzarella.
Preheat the oven to 392°F in fan mode and cook for another 5 minutes or until the mozzarella melts.
Serve the striped eggplants stuffed alla pizzaiola immediately.
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