Bread-stuffed eggplant
by Tavolino
A traditional Southern Italian dish where hollowed-out eggplants are stuffed with a savory mixture of stale bread, cheeses, eggs, and fresh herbs, then fried until golden brown.
Ingredients
- Eggplant 4
- Stale bread 300 g
- Egg 1
- Grated Pecorino cheese 50 g
- Fior di latte or provola cheese 100 g
- Garlic 1 clove
- Desalted capers 50 g
- Basil to taste
- Salt to taste
- Pepper to taste
- Extra virgin olive oil to taste
Preparation
- 1
Cut 300 g of bread into slices and soak in water.
- 2
Wash 4 eggplants, cut them in half lengthwise, and score the flesh in a diamond pattern with a knife.
- 3
Boil the eggplants in hot water for 15-20 minutes until tender.
- 4
Drain the eggplants and let them cool slightly.
- 5
Drain the bread and squeeze it well to remove excess water.
- 6
Scoop the flesh out of the eggplants with a spoon, keeping the skins intact.
- 7
Chop 50 g of capers, 1 clove of garlic, and the basil. Dice 100 g of fior di latte.
- 8
In a bowl, combine the bread, 1 egg, 50 g of Pecorino, salt, and pepper.
- 9
Add the chopped eggplant flesh, basil, capers, garlic, and fior di latte to the mixture.
- 10
Fill the eggplant shells with the prepared stuffing.
- 11
Heat plenty of extra virgin olive oil in a pan and fry the eggplants on both sides until golden brown.
- 12
Drain the eggplants on paper towels before serving.