Halved eggplants stuffed with breadcrumbs, capers, olives, anchovies, and tomato. A southern Italian summer staple. Eat them warm, room temp, or even cold the next day.
Melanzane Ripiene
Halved eggplants stuffed with breadcrumbs, capers, olives, anchovies, and tomato. A southern Italian summer staple. Eat them warm, room temp, or even cold the next day.
Ingredients
Method
- Preheat oven to 375°F (190°C). Score the cut side of each eggplant in a crosshatch. Sprinkle with salt; let drain 15 minutes. Pat dry.
- Scoop out the flesh from each half, leaving a 1 cm shell. Chop the scooped flesh.
- Heat 3 tbsp olive oil in a skillet over medium. Add chopped eggplant flesh, garlic, and a pinch of salt. Cook 8 minutes until soft.
- Add tomatoes, anchovies, capers, olives. Cook 5 more minutes. Off heat, stir in breadcrumbs, both cheeses, and parsley. Taste and season.
- Stuff each eggplant half with the filling, packing it in. Place in an oiled baking dish.
- Drizzle the remaining olive oil over the top. Pour 1/2 cup water in the bottom of the dish (steams the eggplants tender).
- Bake 40-45 minutes until eggplants are soft and the tops are golden and crusty.
Notes
Don’t peel the eggplants — the skin holds the boats together. Make these in summer when eggplants are fat and sweet. Often served at room temperature; the flavors meld.