Prepare Stuffed Eggplant as Italians from Naples would do it! 🙂
I am definitely a person that likes new experiences, tastes, new things and with that comes experimenting with recipes like this stuffed eggplant from Naples.
I just love the idea of how big and diverse Italy is, and how every region has its traditional recipes and favorite flavors. You can literally eat the meal that has the same name but different taste.
Let’s roll up our sleeves and start chopping our ingredients.
Cut eggplants in half, lengthwise. Remove the inner pulp by carving it out carefully with the knife, giving it the shape of a boat.
Cut the pulp into the cubes. Sprinkle salt over the carved eggplants and let it rest.
Make an incision over the tomato bottom in a form of a big cross.
Dip the tomatoes in boiling water, leave it for about 45 seconds and then take them out.
Drain them on a paper towel, peel the skin and divide them in half, removing the seeds and cutting the pulp into small cubes.
Saute the garlic in a pan with 3 tablespoons of olive oil
Then add the tomato and eggplant cubes, salt, pepper and brown for 6-7 minutes over a light heat.
Transfer the warm tomato and eggplant mixture into a bowl.
Add the bread cubes, chopped fresh parsley, the capers and the hand broken anchovies, pitted olives and mix all well.
Rinse the half aubergines and dry them with a paper towel. Fill them with the stuffing.
Cover 2 baking sheets with baking paper and arrange the stuffed eggplant.
Sprinkle with oregano and drizzled with a little oil.
Bake the stuffed eggplants in the oven at 200° C for 35-40 minutes.
Once baked, let it rest for a bit and then serve with a glass of a good red wine.
I hope you will enjoy it and make it many times. Buon appetito! 🙂
Ingredients I have used for this delicious stuffed eggplant recipe are:
- 800 grams of eggplant (4 smaller sizes)
- 200 grams of fresh tomatoes
- 70 gr black olives (I have used the green ones)
- 50 grams of anchovies
- 100 grams of tuna (drained)
- 30 grams of capers
- 3 branches of fresh oregano
- 1 bunch of fresh parsley
- 6 tablespoons of chopped bread (only the soft part)
- 2 garlic clove
- extra virgin olive oil
- salt & pepper to taste