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.

Arbëreshë Eggplant and Tomato Stew (Speca të Mbushur)

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

  1. Preheat the oven to 400°F (200°C).
  2. 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.
  3. In a bowl, mix the chopped eggplant flesh, diced tomatoes, onion, garlic, breadcrumbs, Parmesan cheese, and parsley. Season with salt and pepper.
  4. Stuff the eggplant halves with the filling mixture.
  5. 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.
  6. 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