- Small eggplants 4
- Tomato sauce 400 grams
- Pecorino cheese 50 grams
- Caciocavallo cheese 50 grams
- Anchovies in oil 2-3
- Spring onion 1
- Garlic 1 clove
- Mint 1 tuft
- Extra virgin olive oil
- Salt • 1 kcal
Stuffed eggplants is a typical dish of Sicilian cuisine. Filling and tasty, the protagonists of this recipe are the eggplants, a typically summer vegetable, which, stuffed with Caciocavallo cheese, pecorino cheese and herbs, are cooked gently in tomato sauce. Slow cooking will allow the melting of the cheeses and the slow release of all the fragrances, giving this dish truly heavenly flavors and aromas. Perfect for a special dinner, stuffed eggplants are even better if prepared the previous day and enjoyed, heated, the following day.
How to prepare stuffed eggplants
Wash the eggplants and remove the stalk (1).
With a well-sharpened knife, create enough deep cuts in the eggplants and form slices about 1,5 cm thick, without separating them at the base (2).
Cut the cheeses into cubes (3), mince mint and garlic and mix everything carefully.
Insert the cheeses into the eggplant cuts (4).
Tie the vegetables with a kitchen string, so as to keep them together (5).
Clean the spring onion, finely chop it and brown it in a pan with a drizzle of oil and anchovies in oil (6).
Put the eggplants in the pan and brown them well (7).
Cover with the tomato sauce (8), lower the heat and cook for about 40 minutes. Season with salt and pepper.
After the cooking time has elapsed, season with a few mint leaves, bring to the table and serve the hot eggplants (9).
Stuffed eggplants can be preserved in the refrigerator for at least 2-3 days in a special airtight container. They are even better if prepared the previous day and eat heated the next day; in this way the flavors will blend perfectly.