Stuffed shells with eggplant cream: When a Main Course Becomes a Masterpiece (Effortlessly!)
Food lover friends, get ready to note down this recipe because it will transform your next special dinner! Today, I bring you into the world of enveloping flavors and perfect textures with my Stuffed shells with eggplants. Let’s face it, shells are already fun on their own, those little shells perfect for hosting a delicious filling. But when the filling is a velvety and flavorful cream based on eggplant pulp, smoked provola, arugula, and a touch of zest… well, then you soar! This dish is a tribute to Mediterranean cuisine, a hug of flavors that tastes like summer (or the desire for summer, since it’s July here in Piacenza!).
It’s the classic main course that immediately makes a “wow!” on the table, but in reality, it hides a preparation simpler than it seems. The eggplant, baked in the oven, becomes very sweet and marries divinely with the savoriness of the provola and the spicy pinch of chili pepper. Ready to amaze everyone with a filling that will make you lick your chops?
The Magic Filling: From Eggplant to a Flavor Triumph
The beating heart of these Stuffed shells with eggplants is, of course, the filling. And here lies my little secret: not the usual fried eggplant, but oven-baked eggplant pulp. This makes them incredibly soft, sweet, and light, ready to absorb all the aromas we will add. Imagine: the sweetness of the eggplant merges with the creaminess and smoked flavor of smoked provola, a perfect marriage that gives a decisive yet delicate touch. Then, for that bit of character I love so much, I add a bit of arugula (which gives a slightly bitter and spicy note), a bit of onion (for that aromatic base that cannot be missed), a touch of chili pepper for those who love zest, and an indispensable clove of garlic to perfume everything. The result? An enveloping and super flavorful cream that will make each shell a bite of pure pleasure.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4People
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer and Autumn
- Energy 481.64 (Kcal)
- Carbohydrates 70.23 (g) of which sugars 5.39 (g)
- Proteins 18.50 (g)
- Fat 16.51 (g) of which saturated 1.60 (g)of which unsaturated 1.01 (g)
- Fibers 4.83 (g)
- Sodium 349.77 (mg)
Indicative values for a portion of 235 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
- 24 shells
- 2 eggplants (dark, large)
- 1 onion
- 2 cloves garlic (cloves)
- 4.2 oz smoked provola
- 1 bunch arugula
- 7 oz tomato sauce
- to taste chili powder
- to taste extra virgin olive oil
- to taste salt
- 1 bunch mint (fresh)
Tools
- Pans Tognana Avantspace, 2-handle pan 9.5 in, aluminum, black
- Pot Aeternum Divina Pastarella Pasta Pot, Induction Compatible, Steel, Silver, Diameter 8.7 in
Steps: Stuffed Shells with Eggplant Cream
Cook the eggplants: Wash the eggplants, cut them in half lengthwise and make cuts in the pulp without cutting the skin. Drizzle them with a bit of oil, salt, and pepper. Bake them in a preheated oven at 392°F (static) for about 30-40 minutes, or until the pulp is very tender. Let cool slightly, then scoop out the pulp with a spoon and chop it. Save some of the skins.
In a pan, sauté the chopped onion with the crushed garlic clove and 2-3 tablespoons of oil. Then add the eggplant pulp, a sprinkle of chili pepper, and cook for about 15 minutes. Season with salt, remove from heat, and add the grated provola and chopped arugula, mixing everything together.
Cook the shells. Bring plenty of salted water to a boil and cook the shells, draining them very al dente (about 3-4 minutes less than the time indicated on the package, as they will finish cooking in the pan). Dress them with a drizzle of oil and stuff them with the eggplant cream. In a pan, heat 2 tablespoons of oil and the remaining dressed garlic clove. Pour the tomato sauce, a pinch of chili pepper, salt, about ten mint leaves, and a glass of hot water. Cook for 10 minutes, add the shells to the sauce, cover, and cook for about 15 minutes.
Julienne the eggplant skins, fry them in olive oil, and drain. When the pasta is ready, gently mix it in its sauce, being careful not to break it, and garnish with fried skins and fresh mint. Serve
Tips, notes, variations for stuffed shells with eggplant cream
Eggplants: For a more intense flavor, you can roast the eggplants directly on the stovetop flame (like for parmigiana), then peel them and use the pulp.
Creamy variant: If you love creaminess, you can add a tablespoon of ricotta to the filling along with the provola.
Spiciness: Adjust the amount of chili pepper according to your taste.
Service: They are delicious served immediately, maybe with another fresh basil leaf.
