Stuffed Eggplants (Melanzane Ripieni)
Melanzane Ripieni, or Stuffed Eggplants, are a cherished dish in southern Italy, particularly popular for their flavorful and hearty combination of ingredients. This recipe calls for small eggplants, ideally on the smaller side, to be used as they are easier to handle and cook more evenly. The filling is a savory blend of pork and veal mince combined with fresh parsley, basil, and an optional touch of garlic for those who prefer a hint of its robust flavor.
The eggplants are first boiled to soften the insides before they are hollowed out. The flesh is then cooked with onions and herbs until it reaches a soft, homogeneous consistency. This cooked mixture is combined with breadcrumbs, parmesan or pecorino cheese, and eggs to create a rich, flavorful filling. The mixture is then stuffed back into the eggplant shells and topped with a simple sauce made from passata and herbs, before being baked until tender. This traditional dish is highly versatile, making it suitable for enjoying warm directly out of the oven or cold the following day. It also holds up well to freezing, allowing for convenient preparation in advance for future cravings. Perfect for sharing a taste of nonna’s kitchen, Melanzane Ripieni embodies the heart and soul of home-cooked Italian cuisine.
Ingredients 13
5 eggplants, small
500 g pork and veal mince
2 tbsp parsley, chopped
2 tbsp basil, chopped
1 1⁄2 cups parmesan cheese, grated
1 cup breadcrumbs
2 eggs
1 onion, chopped
2 cloves garlic, minced, optional
olive oil
salt
Plain Sauce
2 cups passata
1 onion, chopped
2 tbsp basil, chopped
salt
parmesan cheese, grated
mozzarella, grated, optional
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Method 11
Cut the in half and score the white inside.
Boil the until the centre is just soft. Drain and allow to cool.
In a fry pan add one and fry in olive oil. Add chopped and and add the scooped out insides of the eggplant. (You can add the at this point too)
Cook until completely cooked through with a mushy like consistency. Add salt, mix well and set aside to cool.
Once cooled add the to the eggplant mixture and mix well. Check for salt.
With damp hands (so mixture doesn’t stick) fill the scooped out with the meat mixture.
Place in an oiled tray.
Add a little plain sauce (passata, onion, basil and salt) on top of each with some . You can even add mozzarella as well.
Bake at 180 degrees until cooked. Takes about 1/2 hour.
For The Sauce
in a pot with 2 tablespoons of oil, finely chop an and fry on medium heat.
Add and and salt. Cook for about 1/2 hour until the rawness cooks out of the tomatoes.
