Stuffed eggplants "della mamma"
The best stuffed eggplants you will ever have. The filling is made with bread, olives, capers, tomato and fresh herbs. They are originally made without meat and are a classic recipe from the Italian ‘cucina povera’ which means the ‘poor kitchen’.
Serves 2-3 people
Ingredients
3 medium sized eggplants
60 gr of stale bread, chopped very finely
2 ripe tomatoes, chopped
200 ml of tomato sauce
70 gr of black olives, sliced in half
2 tbs of capers, chopped
2 garlic cloves, minced
5 leaves of fresh mint, minced
5 leaves of fresh basil, minced
olive oil
salt and pepper to taste
optional, vegan mozzarella or parmesan
How to
Preheat the oven to 180°C.
Cut each eggplant in half, lengthwise. Using a spoon scoop out the eggplant flesh.
Place the eggplants halves onto a baking sheet and drizzle with olive oil, salt and pepper.
Bake in the oven for 15 minutes.
Meanwhile, chop the eggplants flesh very finely.
Heat a frying pan over high heat, add the chopped eggplant and fry for 10 minutes.
Then add the garlic and tomatoes. Stir and fry for another 10 minutes.
Remove the pan from the heat and add the bread, olives, capers, tomato sauce, mint and basil.
When the eggplant shells are done baking, remove from the oven and fill them with the tomato-eggplant mixture.
Optional, grate over some parmesan or mozzarella.
Bake in the oven for 20 minutes.
Garnish with fresh basil and serve straight away.
Buon appetito!
