Melanzane Ripiene (ligurian Style Stuffed Eggplant)

Melanzane Ripiene is a classic dish from the Ligurian cuisine, featuring stuffed eggplants filled with a delicious mixture of ingredients.

Melanzane Ripiene (ligurian Style Stuffed Eggplant)

Ingredients

  • 2 large eggplants
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup pine nuts
  • 1/4 cup raisins
  • 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 about a 1/4-inch shell. Chop the eggplant flesh and set aside.
  3. In a bowl, combine the chopped eggplant, breadcrumbs, Parmesan cheese, garlic, parsley, pine nuts, raisins, and olive oil. Season with salt and pepper.
  4. Stuff the eggplant shells with the mixture and place them in a baking dish. Drizzle with a little more olive oil.
  5. Bake for 40 minutes, or until the eggplants are 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
10g
Fat
18g

Supplies

Baking dish Knife Cutting board Bowl

Tools

Oven Mixing spoon

Serving suggestions

Serve the Melanzane Ripiene with a side of fresh salad and a glass of Italian red wine.

Tips & tricks

For a variation, you can add diced tomatoes or mozzarella cheese to the stuffing mixture for extra flavor.

Cost

$10