Melanzane Ripieni

Stuffed Eggplants

These Melanzane Ripieni (stuffed eggplants or eggplants refilled) are a very popular meal in southern Italy, but of course you will find versions of it all around Italy (and each region would claim theirs the best!). This recipe is my mum’s and is ‘Calabrese’ style (from Calabria south of Italy).

Essentially, eggplants are halved, inside flesh removed, both boiled and then it’s refilled with a mixture of mince meat, cooked eggplant flesh, breadcrumbs, grated pecorino cheese (sheep milk hard cheese), eggs and herbs.  They are pan fried and then baked with tomato sugo.

You can make vegetarian style without the meat, but then don’t tell my mum I suggested that!  Actually there are so many variations you can make to this recipe – it’s limitless! Add cooked rice; or lamb, roasted capsicum & feta; or why not try with couscous & chickpeas.

Eggplants are a perfect ingredient as they are so versatile – you can fry it, bake it, make it into dips, and it goes with so many other ingredients.  Its shape and size is ideal for this recipe and resembles a boat once it sits served on your plant.  Dish it up with a side of vegetable dishes such as green beans or roasted zucchini & capsicum.  I love it with a leafy green salad and a glass of pinot noir.

You will find it hard not to go back for seconds, but if by some chance you don’t (you’re very disciplined), they will keep well in the fridge for a couple of days and taste even better the next day reheated as the flavours develop further with time.

It is truly a delicious meal and one of my favourite from growing up.  It’s easy and just takes a little time!

[mpprecipe-recipe:43]