Stuffed eggplants is a traditional Italian main course that encompasses all the flavours of the Mediterranean: aubergine, parsley and tomatoes. It’s a very tasty dish made with the largest and most luscious aubergines filled with a mixture of breadcrumbs, eggs and dried sausage. You can supplement your filling as the fancy takes you, adding minced beef, cheese and other vegetables. The dish is simple to make and moreover guaranteed to be highly flavourful, but remember that if the filling gets too dry whilst in the oven, cover the aubergine with aluminium foil halfway through the cooking time. Stuffed aubergine is an excellent dish to prepare in summer, when aubergines are in season, is ideal for both dinner or lunch, can be a whole meal in itself, and is enjoyed by both adults and children, the latter getting to eat some vegetables which is not always easy to achieve! To make this dish just follow our recipe – you’ll have a meal to savour.
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Organic extra virgin olive oil
Prepare the filling by mixing together the breadcrumbs, eggs, dried chopped sausage, parsley, Parmesan cheese, salt and a few tablespoons of oil. When you get a good, unified mixture, use it to fill the eggplants that you have previously cut in half and removed the flesh. Fill each aubergine half so that the filling reaches its ‘rim’ and place them all on a baking sheet lined with parchment paper. Add the whole tomatoes and season with oil, salt and oregano. Bake at 180°C for about 40 minutes, until the vegetables have softened and the filling has taken on a golden colour. Serve immediately.