Melanzane Ripiene Alla Sarda (sardinian Stuffed Eggplant)

Melanzane Ripiene alla Sarda, or Sardinian Stuffed Eggplant, is a traditional dish from the beautiful island of Sardinia. This flavorful and hearty dish is a perfect representation of Sardinian cuisine, known for its use of fresh and simple ingredients.

Melanzane Ripiene Alla Sarda (sardinian Stuffed Eggplant)

Ingredients

  • 2 large eggplants
  • 1 cup breadcrumbs
  • 1/2 cup grated pecorino cheese
  • 2 garlic cloves, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Cut the eggplants in half lengthwise and scoop out the flesh, leaving the shells intact. Chop the eggplant flesh and set aside.
  3. In a bowl, mix the chopped eggplant, breadcrumbs, pecorino cheese, garlic, parsley, olive oil, salt, and pepper.
  4. Stuff the eggplant shells with the mixture and place them in a baking dish.
  5. Bake for 30-35 minutes, or until the eggplant is tender and the filling is golden brown.
  6. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Carbohydrates
25g
Protein
12g
Fat
18g

Supplies

Baking dish Knife Cutting board Bowl

Tools

Oven

Serving suggestions

Serve the Melanzane Ripiene alla Sarda with a side of fresh salad and a glass of Sardinian white wine for a complete and authentic experience.

Tips & tricks

For a variation, you can add chopped tomatoes or pine nuts to the stuffing mixture for extra flavor and texture.

Cost

$10