Melanzane Ripiene Sammarinesi (sammarinese Stuffed Eggplant)
Melanzane Ripiene Sammarinesi, or Sammarinese Stuffed Eggplant, is a traditional dish from the small European country of San Marino. This dish features tender eggplants stuffed with a flavorful mixture of ingredients, creating a delicious and satisfying meal.
Ingredients
- 2 large eggplants
- 1 cup cooked quinoa
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tomato, diced
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
- 2 tablespoons olive oil
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 thick shell. Chop the scooped-out flesh and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened.
- Add the chopped eggplant flesh and diced tomato to the skillet. Cook for 5-7 minutes, until the eggplant is tender.
- Remove the skillet from the heat and stir in the cooked quinoa, Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
- Stuff the eggplant shells with the quinoa mixture and place them in a baking dish. Bake for 30-35 minutes, until the eggplant is tender and the filling is golden on top.
- Serve the stuffed eggplants hot, garnished with additional Parmesan cheese and fresh 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
- 300 per serving
- Carbohydrates
- 25g
- Protein
- 15g
- Fat
- 18g
Supplies
Baking dish Skillet Knife Cutting board
Tools
Oven Stove
Serving suggestions
Serve the Melanzane Ripiene Sammarinesi with a side of mixed green salad and crusty bread for a complete meal.
Tips & tricks
For a vegan version, omit the Parmesan cheese or use a dairy-free alternative.
Cost
$10