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.

Melanzane Ripiene Sammarinesi (sammarinese Stuffed Eggplant)

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

  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 thick shell. Chop the scooped-out flesh and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and cook until softened.
  4. Add the chopped eggplant flesh and diced tomato to the skillet. Cook for 5-7 minutes, until the eggplant is tender.
  5. Remove the skillet from the heat and stir in the cooked quinoa, Parmesan cheese, and chopped parsley. Season with salt and pepper to taste.
  6. 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.
  7. 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