Melanzane Ripieni Stuffed Eggplants Food

MELANZANE RIPIENI (STUFFED EGGPLANTS)

Steps:

• Prepare the eggplants - remove the stalk and cut in half. Scoop out some to the flesh and reserve, leaving at least a 1.5 cm thick shell.
• Bring a large saucepan of water to the boil. Then add a good pinch of salt and the reserved eggplant flesh and cook for 7-8 mins or until soft.
• Remove the eggplant with a slotted spoon and drain well, squeezing out any excess water. Keep the saucepan of water. Set aside the cooked eggplant reserve and leave to cook slightly, then mash.
• Bring the saucepan of water back to the boil and add the eggplant shells. Cook for 7 mins or until just soft. Remove from the water and drain well. Leave to cool slightly while you prepare the filling.
• Preheat the oven to 200c.
• Heat 2 tlbsp olive oil in a small frying pan over medium heat, then add the onion and garlic and cook for 3 mins or until the onion is translucent. Leave to cool slightly.
• In a large bowl, combine the mashed eggplant reserve and the onion mixture with the minced meat, breadcrumbs, eggs, 80g of the pecorino and the parsley, then season with salt and pepper. Mix thoroughly to ensure all the ingredients are well combined; the mixture should be soft but not too wet or too dry (add extra breadcrumbs if it is too wet or add some water if the mixture feels too dry).
• Stuff each eggplant shell with one-eighth of the mince mixture, ensuring they are tightly packed.
• Heat a large ovenproof frying pan with enough olive oil for shallow-frying over medium heat. Fry the eggplant in batches for 2-3 mins on each side until brown (start with browning the stuffed mixture side first), adding more oil to the pan if needed.
• Arrange the stuffed eggplant in a baking dish or ovenproof pan, stuffing-side up, and pour the salsa di pomodori over the top, ensuring the eggplant is completely covered.
• Sprinkle the remaining pecorino over the top. Bake for 40-50 mins or until cooked through.

MELANZANE RIPIENE CON CAPPERI E OLIVE (STUFFED EGGPLANT WITH CAPERS AND OLIVES)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.
• Bake in the preheated oven until tender, about 20 minutes. Cool until easily handled, 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).
• Scoop pulp out of the eggplants using a spoon, leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs, Parmesan cheese, capers, and olives. Add 2 tablespoons tomato sauce, parsley, salt, and pepper. Stuff eggplant skins with mixture.
• Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.
• Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly, 25 to 30 minutes.