Stuffed aubergines that I learned in Italy: easy and tasty

Super light and easy to prepare stuffed aubergines: baked, very tasty Sicilian style – Italian recipe

Baked stuffed aubergines – recipe from a Sicilian chef, very easy to prepare and very tasty

Recipe for 4 people.

Classic (no restrictions), Low carb, Gluten free, Gluten and lactose free, Lactose free

Preparation: 01:10

Interval: 00:30

TOOLS

1 cutting board(s), 1 grater (optional), 2 bowls, 1 baking tray(s) (or more), 1 culinary brush(es)

EQUIPMENT

conventional

METERS

cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml

SICILIAN Stuffed Eggplant Ingredients

– 4 units of aubergines

– 2 cloves of garlic

– 1 unit finger-de-moça pepper, seeded, chopped (optional)

– 4 tomatoes, seedless, cut into cubes

– 10 canned anchovy fillets, chopped (optional)

– 8 pitted black olives, coarsely chopped (or black olives)

– parsley to taste, chopped (or green onions)

– 6 tablespoons of olive oil (or oil)

– salt to taste

Finishing ingredients

– basil to taste (leaves)

PREPARATION:

1. Start by cooking the aubergines (see preparation).
2. Set aside the other ingredients and utensils for the recipe.
3. Peel the garlic clove and grate or chop it very finely.
4. Remove the seeds from the chillies (optional) and chop them.
5. Wash the tomatoes, remove the seeds and cut them into cubes.
6. Chop the anchovy fillets (anchovies) – optional.
7. Remove the stone from the olives and chop them.
8. Wash and dry the parsley or spring onion, chop them and set them aside on absorbent paper.

PREPARATION:

Eggplant(s) – Roast (carry out this step during pre-preparation):

1. Preheat the oven to 180°C.
2. Wash the aubergines, dry them and cut them in half lengthwise.
3. With a knife, make deep cuts, without reaching the skin, diagonally into the aubergine pulp, forming diamond shapes.
4. In a bowl, add ⅓ amount of olive oil or oil and season with salt (reduce the amount of salt if using anchovies) and brush the eggplant pulp.
5. Place them on one or more greased baking trays, sprinkle a little more salt (optional at this stage).
6. Place in the preheated oven and bake until very soft, about 45 minutes.
7. Continue pre-preparation (step 2).

Eggplant – Stuffing:

1. In a bowl, mix the chopped anchovy fillets (optional) with the remaining olive oil or oil and the grated or chopped garlic clove(s) and mash until you get a sort of folder.
2. Add the chili pepper (optional), diced tomatoes, chopped pitted black olives, parsley or green onions and mix again.
3. Check the salt and adjust if necessary.
4. Book.

Sicilian Stuffed Eggplant:

1. When the aubergines are cooked and soft, remove them from the oven.
2. Raise the temperature to 220°C.
3. Using a fork, mix the aubergine pulp so that the filling settles better.
4. Arrange the filling over the aubergine pulp.
5. Place back in the oven for about 5-10 minutes or just enough to warm through.

Basil:

1. While the aubergines are in the oven, wash and dry the basil.
2. Blend the leaves and set them aside.

FINALIZATION AND ASSEMBLY:

1. Remove Sicilian-style stuffed aubergines from the oven and arrange them on a serving plate or, if you prefer, distribute directly onto the plates.
2. Finish with the basil leaves.
3. Serve immediately.

Do you want to make this recipe? Access the shopping list, HERE.

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Source: Terra

Ben

Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.