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