The baked stuffed eggplants are a complete and flavorful second course thanks to the ingredients used. This easy-to-make recipe requires a very quick preparation that can also be done in advance.
If you like dishes with eggplants, don’t forget to read the recipe:
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 5 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
- Energy 482.90 (Kcal)
- Carbohydrates 65.09 (g) of which sugars 11.65 (g)
- Proteins 13.77 (g)
- Fat 20.02 (g) of which saturated 2.42 (g)of which unsaturated 3.93 (g)
- Fibers 10.71 (g)
- Sodium 1,899.48 (mg)
Indicative values for a portion of 200 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 for 2 People
- 2 eggplants
- 4 slices rustic bread
- 20 cherry tomatoes
- 6 fillets anchovies in oil
- 1 tablespoon Taggiasca olives
- 1 tablespoon capers in salt
- 2 tablespoons extra virgin olive oil
- to taste salt
- to taste oregano
Tools
- 1 Knife
- 1 Cutting board
- 1 Baking tray
Procedure
There are many variations of stuffed eggplants, my preferred one is very simple, based on cherry tomatoes, olives, capers, oregano, and bread. You can add cheese like mozzarella or aged cheese such as caciocavallo or provolone if you like.
First, take ripe eggplants and cut them in half, remove the inner pulp to obtain uniform-thickness boats which will be the base of our recipe.
Do not throw away the excess pulp of the eggplants but keep it and cut it into uniform cubes about 1/2 to 3/4 inch thick.
The filling is almost ready, just cut the bread and tomatoes into uniform pieces and add them to the eggplant to sauté in a pan.
Now, put a drizzle of oil in a pan, melt the anchovy fillets (optional), add the capers, olives, cherry tomatoes, and cubed eggplants.
Mix the ingredients well until they are well blended and cook for 5 minutes over high heat.
Once the filling is cooked, adjust the salt and fill the hollow bases of the eggplants with the mixture just sautéed in a pan.
Place the stuffed eggplants on a baking tray and bake for 35 minutes at 355°F static mode.
Your stuffed eggplants are ready!
Plating Tips:
This is a complete recipe that does not require side dishes, I suggest serving the eggplants directly on the serving platter, and if desired, complete with a drizzle of oil.
Wine Pairing for Stuffed Eggplants:
I recommend serving the stuffed eggplants with a glass of Fiano D’Avellino, a white wine capable of enhancing the strong flavor of this dish.
