Eggplants can be cooked in various ways. In the warm season, it’s pleasant to present them at the table in the form of pies or with other vegetables. To serve my Caponata in a different way, I thought of hollowing them out to use as bowls and once filled, baked them. Here is the recipe for Baked Stuffed Eggplants with Caponata.
Recipe updated on 06/20/2017
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Microwave, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 black oval eggplant
- 7 oz Caponata
- 3.5 oz smoked scamorza cheese (sliced)
- 1.4 oz Parmigiano Reggiano DOP (grated)
- 2 tbsp extra virgin olive oil
- 0.1 oz fine salt
Tools
- Cutting board
- Melon baller
- Baking dish 9 x 7 in.
- Parchment paper
Steps
To save time, I prepared my Caponata the day before. To see the recipe, click on ⇒ Vegetable Caponata. Take the eggplant and after washing it, cut it in half lengthwise. With a knife, cut the flesh leaving an inch around the skin and make cross cuts. Then place it in the microwave for 8-10 minutes until the flesh is soft.
With the help of a melon baller or a spoon, scoop out the eggplant halves and salt them. The removed flesh can be used to prepare other recipes like meatballs, frittatas, or added to fillings. Place two slices of smoked scamorza cheese in the shells and fill to the brim with the Caponata. Sprinkle with Parmesan and decorate the surface with the remaining scamorza. Place the eggplants in a small baking dish that holds the two parts well together and lined with parchment paper. Drizzle with a bit of olive oil and bake in a preheated oven at 450°F for 30 minutes. Remove from the oven when they have a nice golden color and serve.
