Italian Stuffed Aubergine / Melanzana ripiena italiana

Each region in Italy has created its own version of this recipe using its own characteristic foods. From North to South, they are stuffed with a variety of ingredients such as, pasta, vegetables, or rice and can therefore be served as appetizers, first courses, main courses, and side dishes.

Italian Stuffed Aubergine

Melanzana ripiena italiana

Adapted from the BBC Good Food website at https://www.bbcgoodfood.com/recipes/italian-style-stuffed-aubergines AND By The Hairy Bikers, From “Hairy Bikers’ Mediterranean Adventure” https://www.bbc.co.uk/food/recipes/stuffed_aubergines_64908.

“A great example of ‘cucina povera’ (kitchen of the poor), simple, yet flavoursome peasant-style Italian cooking at its best.” The Hairy Bikers

Each region in Italy has created its own version of this recipe using its own characteristic foods. From North to South, they are stuffed with a variety of ingredients such as, pasta, vegetables, or rice and can therefore be served as appetizers, first courses, main courses, and side dishes.

Ingredients: Serves 4

• aubergines
• olive oil
• onion, finely chopped
• garlic cloves, finely chopped
• oregano
• chilli flakes (optional)
• breadcrumbs (ciabatta is good)
• lemon, finely grated zest only
• basil leaves, shredded
• black pepper

Method:

1.  In a large pan, bring 1 litre of salted water to the boil. Add the 250g of rice and stir frequently. Cook the rice until slightly al dente (about 16 to 18 minutes). Drain, transfer to a bowl and leave to cool. 
2. Preheat the oven to 200C/Fan 180C/Gas 6.
3. Cut the aubergines in half, lengthways leaving the stems intact, and using a small knife, cut a border inside each aubergine about 1cm wide. Using a tablespoon cut out the flesh. Dice the flesh and set aside.
4. Brush the inside of the aubergines with olive oil and season with salt. Place in a baking tin, cut side up, and cover with foil. Bake in the oven for 20 minutes or until fork tender.
5. Meanwhile, heat 2 tablespoons of the olive oil in a pan. Add the onion and fry gently over a medium heat for 10 minutes, or until softened. Stir frequently.
6. Increase the heat, add the garlic and aubergine flesh and stir until the aubergine has lightly browned. Add the herbs, chilli flakes, if using, tomatoes, rice and season with salt and pepper. Stir to combine, reduce the heat and cover.
7. Simmer for 10 minutes, remove the lid and continue to cook until any liquid has evaporated.
8. Spoon the mixture into the aubergine halves. In a large bowl mix the breadcrumbs with the cheese, lemon zest and basil, and season with a little salt and pepper and mix thoroughly. Sprinkle this over the stuffed aubergines, and drizzle with more olive oil.
9. Bake the aubergines, uncovered, for 20–30 minutes, or until the filling is hot and the top is lightly browned.

Tips and serving suggestions: Serve with a green salad or vegetable.

Produced by John Fletcher at http://www.johnstastesofitaly.com