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.
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
- Preheat the oven to 375°F (190°C).
- 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.
- In a bowl, combine the chopped eggplant, breadcrumbs, Parmesan cheese, garlic, parsley, pine nuts, raisins, and olive oil. Season with salt and pepper.
- Stuff the eggplant shells with the mixture and place them in a baking dish. Drizzle with a little more olive oil.
- Bake for 40 minutes, or until the eggplants are 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
- 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