STUFFED CALABRIAN EGGPLANT
"So GOOD" !!!
STUFFED CALABRIAN EGGPLANT
4 small eggplants
1 cup stale bread soaked in water or 1 cup breadcrumbs
1 ¾ cups (7 oz) grated pecorino cheese
3 whole eggs
2 garlic cloves, minced
Fresh basil or parsley, chopped (about 2 tablespoons)
2 tablespoons extra virgin olive oil (plus more for frying)
Salt and black pepper to taste
Step 1: Prepare the eggplant
Wash the eggplants thoroughly and cut them in half lengthwise. Score the flesh with a knife to encourage even cooking.
Place the eggplants in a pot of cold, salted water and bring to a boil. Cook until tender (about 10 minutes).
Drain the eggplants and allow them to cool. Scoop out the pulp, leaving the skin intact to form a “shell.” Set the shells aside and finely chop the pulp.
Step 2: Prepare the filling
In a large bowl, combine the chopped eggplant pulp, soaked bread or breadcrumbs, grated pecorino cheese, minced garlic, chopped basil or parsley, eggs, salt and black pepper.
Mix until all ingredients are evenly incorporated. The dough should remain firm when pressed.
Step 3: Fill and fry the eggplant
Fill the eggplant shells with the prepared mixture, pressing it down well. Use the leftover filling to form patties similar to meatballs.
Heat extra virgin olive oil in a frying pan over medium heat. Fry the stuffed eggplants, starting with the filling side down, until golden brown. Turn and fry the other side.
If you have prepared patties with the extra filling, fry them along with the eggplant.
Step 4: Serve
Sprinkle the stuffed eggplants generously with more grated pecorino cheese.
If desired, serve them with a spoonful of tomato sauce and another sprinkling of pecorino for a more substantial presentation.
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