Stuffed aubergines (eggplant) Sedàra

Stuffed aubergines (eggplant)

Time
1 hour 40 minutes
Difficulty
Intermediate
Ingredients
  • (4 serves)
  • 5 or 6 black aubergines
  • 4 or 5 anchovy fillets
  • 100 g (3 1/3 oz) grated breadcrumbs
  • 100 g (3 1/3 oz) minced toasted almonds
  • 100 g (3 1/3 oz) tomatoes
  • 50 g (1 2/3 oz) grated Parmesan cheese
  • 2 eggs
  • 1 cup extra-virgin olive oil
  • 1 tablespoon Pantelleria capers
  • 2 clove garlic
  • 2 clove garlic
  • 20 g (2/3 oz) cinnamon
  • salt and pepper to taste

Instructions

Cut the aubergines in half lengthwise, empty out with a spoon, salt the insides and turn upside-down to drain. Toast the minced almonds. Sauté the aubgerine pulp with the garlic, basil, anchovy fillets and tomatoes cut into small pieces. Add the almonds, grated breadcrumbs and Parmesan cheese, the rinsed and minced capers and the cinnamon. When the mixture has cooled amalgamate with the two whole eggs. Fill the aubergine skins with the mixture and cook in tomato sauce for 20 to 25 minutes

Recipe from La cucina di Pantelleria- Tradizione e innovazione (Grazia Cucci- Gianni Busetta)


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