Melanzane ripiene

Melanzane Ripiene – A Recipe

Melanzane ripieneStuffed Eggplants

Ingredients( serves 4):

• 2 ripe eggplant

• 4 ripe ‘roma’ tomatoes

• 2 teaspoon of capers

• 3 anchovy fillets

• herbs (basil, parsley, oregano, thyme, tarragon)

• salt and pepper

• 2 slices bread

• vinegar


Preheat oven to 150°C. Wash and vertically cut the eggplant. With a teaspoon remove the insides of the eggplant to make a hole. Place eggplant flesh in a bowl. In another bowl mix 4 teaspoons of vinegar with some cold water and place the bread into this liquid. In another bowl mix together the chopped tomatoes and the other ingredients with 4 tablespoons of olive oil. Squeeze the bread and mix with the mixture of tomato adding salt and pepper. Use this mixture to stuff the eggplant. Take a baking dish & line with baking paper . Place the eggplant, sprinkle with more herbs and some olive oil and bake for 1 hour or until tender.


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