SICILIAN STUFFED EGGPLANTS, quick, easy and tasty side dish or a main course for dinner or lunch, delicious recipe with vegetables.
I love eggplants and Sicilian cuisine, these Sicilian stuffed eggplants, melinciani abbuttunati, are amazing, very simple to prepare, a delightful vegetable side dish for a meat-based menu, or a main course for dinner if you want to keep it light.
The recipe for Sicilian stuffed eggplants is taken from a book of Sicilian cooking, I’ve made many different ones before but this version was missing, the aroma of garlic and basil is intoxicating.
Even though the hot season hasn’t arrived yet, people are already looking for more summery, light, and tasty recipes like this one, which I highly recommend trying, perhaps later when eggplants are nice and ripe, ready to be harvested rather than using greenhouse ones.
Follow me in the kitchen today for easy and quick Sicilian stuffed eggplants!
Published May 3, 2016 12:31
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn
Ingredients
- 2 eggplants
- 2 cloves garlic
- 2.8 oz provolone (or caciocavallo)
- 1.1 oz grated Parmesan
- 5 tomatoes (or cherry tomatoes in jar.)
Steps
Cut the eggplants lengthwise, score the flesh in several places and cook for 10 minutes in slightly salted water.
Remove them and let them drain on a paper towel upside down.
Prepare a simple sauce with the tomatoes, deseeded and cut into pieces, with garlic and basil or mint, cook for about ten minutes, then remove the garlic.
Cut the cheese into cubes and insert it into the eggplants, place them in a baking dish, sprinkle with sauce and grated cheese, oil and put in the oven at 356°F for 30 minutes.
Bon appetit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
SICILIAN STUFFED EGGPLANTS
SICILIAN STUFFED EGGPLANTS
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