The grilled long stuffed eggplants are filled with vegetables, primo sale cheese, peppers and datterini tomatoes, and flavored with fresh basil.
They can be dressed with a simple vinegar and oil vinaigrette, with Genovese pesto, or with tzatziki or mint raita if you want something more Middle Eastern. Primo sale is light and delicate; if you swap it for raspadura the flavor becomes stronger.
Here are recipes for other stuffed vegetable dishes you might like:
- Difficulty: Very easy
- Cost: Budget-friendly
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Cooking time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
Ingredients
- 2 long eggplants (dark-skinned)
- 1/2 block (~3.5 oz) primo sale (cow's cheese)
- 1/2 cucumber (peeled and diced)
- 4 datterini tomatoes (red)
- 4 datterini tomatoes (yellow)
- 1/2 yellow bell pepper (seeded and diced)
- 4 green olives (chopped)
- to taste basil
- to taste extra virgin olive oil
- to taste salt
Tools
#ADV
- Grill Accessories
- Parchment Paper
Steps
1) For this eggplant-based recipe first preheat the oven to 392°F in conventional (static) mode.
2) Wash them, remove the stem and cut the eggplants in half.
3) With a sharp knife, score the flesh in a crisscross pattern and brush with extra virgin olive oil.
4) Line a baking tray with parchment paper and place the eggplant halves, flesh side up. Bake for about 20–25 minutes, checking often so they don’t burn but just grill nicely.
5) While the eggplant halves are roasting, put the diced primo sale cheese, torn basil, washed and quartered cherry tomatoes, cucumber and the pepper (cleaned of seeds and sliced into small dice — you don’t need very large cubes as I did 😁) into a bowl.
6) When the eggplants are done, fill them with the raw vegetable mixture, drizzle with extra virgin olive oil and season with salt.
7) Cover with plastic wrap if you’re not serving them immediately and refrigerate.
Ready to taste?? Enjoy!
Annalisa
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Annalisa says…
I prepared this side dish thinking of it as a recipe to serve at room temperature, but nothing stops you from adding, after filling the long eggplant half with vegetables, a slice of melting cheese such as scamorza or provolone and passing everything into the oven for a few minutes!
Primo sale cheese is very light and not very strong in flavor; if you prefer you can replace it with raspadura — thin sheets/shavings of hard cheese — which give more taste and, of course, more calories. (primo sale 100 g ≈ 250 kcal; raspadura same weight ≈ 384 kcal)
