The stuffed eggplants are a very tasty dish and can be filled in many ways. Cooked in the pan, they become very quick to prepare. They can be stuffed with tuna, vegetables, meat, or a mixture of ingredients that may vary according to personal taste and what’s available in the fridge. This dish can be served as an appetizer, main course, or as a single dish. With this cooking method, you no longer need to worry about turning on the oven, especially in summer, and you can enjoy stuffed eggplants any time of the year. For pan cooking, unlike oven cooking, it is preferable to blanch the eggplants in water and salt for a minute to have a quicker cooking and prevent the eggplant from staying too hard. So, just give it a try!!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 25 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2 eggplants
- 14 oz mixed ground meat
- 3.5 oz stracchino cheese
- 7 oz smoked scamorza or mozzarella
- 1 egg
- grated Parmesan cheese to taste
- capers to taste
- salt
- pepper
Tools
- Pan
Procedure
First, wash the eggplant, cut off the stem, then divide it in half vertically. Hollow them out by first cutting around and then making central cuts. Cut the inside into small cubes, which will be used for the filling.
In a pot, boil some water and add a little salt, then immerse the eggplants for a minute. Continue with all the ones you will prepare.
Drain them and set them aside.
In a pan, add a drizzle of oil and salt, heat up, and add the ground meat. Sauté over moderate heat for about 5 minutes.
In the pan, add oil and salt, arrange the eggplants and fill them, finish with some grated Parmesan cheese and a drizzle of oil. Cover and cook over moderate heat for 25 minutes.
The stuffed eggplants in the pan are ready!!
Advice
You can keep the eggplants in the fridge for 2/3 days covered with cling film or inside a container.
