Melanzane ripiene alla calabrese (Calabrian-style stuffed eggplant) – Second Course
Calabrian-style eggplant is a typical recipe from Calabria, this dish is the symbol of summer recipes in Calabria and can be cooked in various ways. Calabrese-style eggplant is a complete, healthy dish with a unique flavor, a tasty second course that will make your mouth water.
INGREDIENTS:
• Purple aubergines 2
• Garlic ½ clove
• Stale bread 200g
• Milk 300ml
• Rustic tomato sauce 500g
• Parsley
• Minced pork 300g
• Egg 1
• Extra virgin olive oil 3 tablespoons
• Pepper optional
• Pecorino cheese 60g
PREPARATION:
• Wash and trim the aubergines, cut them in half lengthwise
• Cut the pulp along the edge with a knife
• Set the pulp aside and cut it
• Salt the aubergines on both sides and leave them to rest in the colander for 15 minutes
• Cook in salted water for 15/20 minutes, drain and leave to cool
• Meanwhile, cut the stale bread and leave it in soak in milk for 10 minutes
• Take the minced meat and add salt, squeezed bread, cheese, parsley, egg, chopped garlic and part of the eggplant pulp
• Take a portion of dough and fill the eggplants
• Start by putting the parsley, tomato sauce, eggplant pulp and a drizzle of oil in the pan
• Fry and add the stuffed eggplants
• Cook for half an hour
• Serve on a plate adding the sauce to dip in the fresh bread
• The eggplants are ready!
