The recipe for stuffed eggplants offers a harmonious combination of ingredients that blend to create a delicious and tasty dish, perfect for surprising diners with an unforgettable culinary experience.
The start of this preparation involves eggplants, the undisputed stars of the dish. Emptied of their internal pulp, the eggplants are subsequently fried until they achieve a golden and crunchy texture. This cooking technique gives the eggplants an irresistible consistency, creating the perfect base to welcome the other ingredients.
The heart of this recipe is represented by the combination of provolone and cooked ham. Provolone, with its stretchy texture and delicate flavor, blends beautifully with the cooked ham, giving the stuffing a richness of flavors and an enveloping consistency. This mixture of ingredients creates a creamy and succulent stuffing that will be the focal point of every bite.
Tomato puree, a fundamental element of Italian cuisine, adds a touch of freshness and acidity to the dish. Its velvety texture envelops the stuffing, creating a balance between the intense flavors of provolone and cooked ham. Grated Parmesan, with its salty and flavorful note, completes the work, giving the dish an additional layer of complexity and taste.
Finally, the final touch of freshness is given by the basil leaves that decorate the stuffed eggplants. These aromatic leaves add not only an attractive visual element but also a fresh and herbal aroma that completes the symphony of flavors present in the dish. Below are other recipes with eggplants.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Stuffed Eggplants
- 2.2 lbs black oval eggplants
- 5.3 oz provolone (diced)
- 3.5 oz cooked ham (diced)
- 1 cup tomato puree
- to taste grated Parmesan
- to taste salt
- to taste extra virgin olive oil
- 1 bunch basil
- to taste peanut oil
3
Tools for Stuffed Eggplants
- 1 Knife
- 1 Pan
- 1 Baking Dish
Steps
To prepare the stuffed eggplants recipe, start by cutting into three parts
the eggplant, leaving the central part of 1.18 inches.
and removing the two outer ends.
Empty the eggplants with the help of a small knife and
set the pulp aside.
Now sprinkle the eggplants with a pinch of salt, transfer them to a baking dish upside down, drizzle with extra virgin olive oil, and bake in a preheated oven at 356°F for 30 minutes.
In the meantime, dice the 1.18-inch central part of the eggplant and
fry in plenty of peanut oil.
After 30 minutes, remove the eggplants from the oven, fill them with a few cubes of fried eggplant,
a few cubes of provolone,
a few cubes of cooked ham,
pour a tablespoon of tomato puree and
finally sprinkle with grated Parmesan.
Transfer the eggplants back to the baking dish and bake in a preheated oven at 356°F for another 10 minutes.
Remove from oven, add a few basil leaves, and serve while still hot.
