CalabrianItalian
Stuffed Eggplants (Melanzane Ripiene)
by Marco Rufini · 181K subscribers on YouTube
A traditional Calabrian recipe passed down from the chef's great-grandmother, featuring eggplants hollowed out, blanched, then stuffed with a mixture of sausage meat and creamy eggplant pulp, topped with provola cheese, breaded and fried before being baked with tomato and pecorino until golden.
- Difficulty
- medium
Ingredients
10 items- EggplantLarge, for hollowing
- GarlicTo taste
- Olive OilFor sautéing and frying
- SausageSausage meat, preferably homemade
- Provola SemistagionataSemi-aged provola cheese, embedded in filling
- Peeled TomatoesFor topping before baking
- PecorinoGrated, for topping
- EggFor breading
- Grated BreadBreadcrumbs for coating
- SaltTo taste
Method
- Hollow out the eggplants to create containers.
- Blanch the hollowed eggplants in almost-boiling water for 5-6 minutes until soft.
- Sauté the eggplant flesh in a pan with a little oil and garlic.
- Blend the cooked eggplant flesh to obtain a cream.
- Add some sausage meat to the cream and mix together.
- Once blanched, season the eggplants with a pinch of salt and stuff them with the filling, forming a dome.
- Insert a piece of semi-aged provola cheese into the filling.
- Prepare the breading: beat an egg, then dip the stuffed eggplant (meat side) into the egg, then into breadcrumbs.
- Fry the breaded side in hot oil until golden brown.
- Place the fried eggplants on a baking tray, add peeled tomatoes on top, a pinch of salt, and some pecorino cheese.
- Bake at 180°C until fully golden and cooked through.
Marco Rufini
Professional chef181K subscribers on YouTube115.9M total channel views🧑🍳 Fidasse è bene, ma magnà... è mejo! 📍 Casale Rufini, Gallicano Nel Lazio (RM) 📩 rufini.info@gmail.com In elenco AGCOM Il mio nuovo libro 👇 https://amzn.eu/d/0hAuoE5k
