Melanzane Ripiene alla Calabrese
Calabrian stuffed aubergines filled with a savoury mixture of breadcrumbs, egg, pecorino, and herbs, gently baked in rich tomato sauce.
- Prep
- 25 min
- Cook
- 45 min
- Total
- 70 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 420 kcal
Equipment
- •Baking dish
- •Large pot
- •Slotted spoon
- •Mixing bowl
- •Chef knife
Nutrition
Per serving, approximate
- Calories
- 420 kcal
- fat
- 20 g
- carbs
- 44 g
- fibre
- 8 g
- protein
- 16 g
- calories
- 420 kcal
Instructions
- 1
Scoop out the pulp of the aubergines, leaving a firm one-centimetre border around each shell.
- 2
Boil the shells and pulp in salted water for five minutes until slightly tender.
- 3
Remove with a slotted spoon, drain well, and firmly squeeze excess moisture from the pulp.
- 4
Finely chop the drained aubergine pulp on a clean chopping board.
- 5
Mix the chopped pulp, breadcrumbs, eggs, grated cheese, garlic, parsley, basil, chilli, and salt thoroughly.
- 6
Pour the tomato passata into a wide baking dish and season with salt and olive oil.
- 7
Fill each aubergine shell generously with the bread mixture, mounding the top slightly.
- 8
Arrange the filled aubergines neatly in the baking dish over the tomato sauce.
- 9
Drizzle the tops with olive oil and bake at 190°C for thirty-five minutes until golden.
Chef's tips
Squeeze as much liquid as possible from the boiled aubergine pulp to keep the stuffing light. Allow the baked aubergines to rest for ten minutes before serving so the filling sets and the flavours deepen.
Ingredient substitutions
- Pecorino Calabrese → aged Pecorino Romano or mature Caciocavallo, adjusting added salt
- stale durum wheat breadcrumb → rustic country sourdough breadcrumbs
Storage
Store cooled leftovers in a sealed container in the refrigerator for up to three days.
Reheating
Reheat gently in an oven preheated to 170°C for fifteen minutes, or serve at room temperature.
Common mistakes to avoid
- •Failing to squeeze the cooked aubergine pulp, which results in a wet, heavy filling.
- •Hollowing the aubergine shells too thin, which causes them to tear during boiling and baking.
Serving suggestions
Cooked Melanzane Ripiene alla Calabrese?
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