The split eggplants are a vegetarian main dish typical of Southern Italian cuisine and very popular in the Campania region.
It is a very simple dish made with eggplants stuffed with tomatoes and friggitelli, a truly wholesome and flavorful main course consisting of fresh and genuine Mediterranean ingredients.
Once again, I recommend trying the recipe, and as always, I look forward to your feedback on my Instagram @isaporidicasa.
Ready to start? I look forward to seeing you in the kitchen and on my Facebook pageHERE
- Difficulty: Easy
- Preparation time: 25 Minutes
- Portions: 4 PEOPLE
- Cooking methods: Oven
- Cuisine: Italian Regional
- Region: Campania
- Seasonality: Summer
Ingredients
- 2 large black oval eggplants (big)
- 600 g cherry tomatoes
- 3 friggitelli peppers
- 1 clove garlic
- 1 bunch basil
- oregano
- extra virgin olive oil
- salt
Tools
- Bowl
- Cutting board
- Baking dish
Preparation of the split eggplants
Wash the eggplants, cut them in half lengthwise, score the flesh with a knife to form a grid. Salt the cut side and let it rest for an hour.
Meanwhile, put the chopped tomatoes in the bowl, the chopped friggitelli, and the torn basil leaves.
Add the chopped garlic clove, season with salt, oregano, and mix well.
Dry the eggplants with kitchen paper and stuff them with the filling, making sure it penetrates into the slits. Drizzle the baking dish with a little olive oil, place the eggplants inside. Sprinkle with breadcrumbs and finish with a dash of oil. Bake in a preheated oven at 375 °F for about 35 minutes until golden brown. Serve and enjoy your meal!
