Arbëreshë Eggplant and Tomato Stew (Speca të Mbushur)
Speca të Mbushur is a traditional Arbëreshë dish that features eggplant and tomatoes stewed together with a flavorful filling. This hearty and comforting stew is perfect for a cozy family meal or a gathering with friends.
Ingredients
- 2 large eggplants
- 4 tomatoes, diced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the eggplants in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border. Chop the eggplant flesh and set aside.
- In a bowl, mix the chopped eggplant flesh, diced tomatoes, onion, garlic, breadcrumbs, Parmesan cheese, and parsley. Season with salt and pepper.
- Stuff the eggplant halves with the filling mixture.
- Place the stuffed eggplants in a baking dish, drizzle with olive oil, and bake for 30-35 minutes, or until the eggplants are tender and the filling is golden brown.
- Serve the Speca të Mbushur hot, garnished with additional parsley if desired.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 40 minutes
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 30g
- Protein
- 8g
- Fat
- 12g
- Fiber
- 10g
Supplies
Baking dish
Tools
Knife Cutting board Bowl Measuring cups and spoons
Serving suggestions
Serve the Speca të Mbushur with a side of crusty bread or over a bed of couscous for a complete meal.
Tips & tricks
For a richer flavor, you can add a sprinkle of feta cheese on top of the stuffed eggplants before baking.
Cost
$10