Delicious Recipes

Simple Stuffed Eggplants

in cucina con pina

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in

Simple stuffed eggplants without frying and baked with herbs of the moment, those you find in the garden, oregano, and basil. Truly the last eggplants of the season, the ones the plants still bear, but actually for a last harvest, with many seeds. For this preparation, I bought the long purple eggplant with a slender shape, a variety that boasts two origins, from Sicily and Campania.

  • Difficulty: Easy
  • Cost: Economical
  • Preparation time: 40 Minutes
  • Portions: 6
  • Cooking methods: Oven
  • Cuisine: Italian
  • Seasonality: Summer
84.65 Kcal
calories per serving
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  • Energy 84.65 (Kcal)
  • Carbohydrates 9.58 (g) of which sugars 4.43 (g)
  • Proteins 3.45 (g)
  • Fat 4.32 (g) of which saturated 1.38 (g)of which unsaturated 1.40 (g)
  • Fibers 4.34 (g)
  • Sodium 105.30 (mg)

Indicative values for a portion of 10 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

  • 1.3 lbs eggplants
  • 5.3 oz tomatoes, ripe, fresh
  • 1 tsp oregano
  • 1 clove garlic
  • 8 leaves basil
  • 2 tsp extra virgin olive oil
  • 1.8 oz olives
  • to taste pepper
  • 0.35 oz salted capers
  • 2 fillets salted anchovies
  • 1 oz parmesan
  • 6 oz tomato pulp

Tools

  • Pan
  • Bowl

Steps

  • Cut the eggplants in half (as boats), make cross cuts in both directions, and cover with coarse salt for 15 minutes. After the time has passed, squeeze them slightly to drain the water released by the eggplants.

  • Wash and cut the fresh tomatoes into small pieces, prepare the parmesan flakes and the deboned anchovies, also desalinate the capers.

  • Put all the ingredients in a bowl and season only with oil and oregano, chopped garlic, and basil. You can add pitted olives and ground black pepper.

  • Spread a base of tomato pulp on the baking tray lined with parchment paper and place the eggplants on top, distribute the mixture over all the eggplants, sprinkle with oregano, and drizzle with oil. Bake at 350°F for 35 minutes.

  • Here are the simply seasoned eggplants ready

FAQ (Questions and Answers)

  • Which type should be used to prepare seasoned eggplants?

    The ideal would be the ‘long purple eggplant’, which suits this recipe better than others.

Author image

in cucina con pina

My name is Pina, and my passion is food and cooking in general. On the blog, I focus on regional dishes like those from my birthplace, Sicily. I also feature dishes from Lazio, the region that has hosted me for over 40 years, but in general, I cover all Italian regions. Traveling and exploring is my second passion, so I couldn't leave out dishes from around the "World" on my blog. My blog is divided into simple and essential sections like appetizers, first courses, main courses, side dishes, bread and leavened products, jams and preserves, wines and wineries, and of course, travels. Desserts are included, and finally, there is a dedicated corner for gluten-free options. Easy recipes, explained step by step and always updated.

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