Melanzane ripieno

Stuffed aubergines

Puglia and Campagna


3 medium aubergines

I onion, chopped

2 tablespoons olive oil

1 large clove garlic, crushed

6oz (175 g) Mozzarella cheese

6 drained anchovy fillets, chopped

1-2 tablespoons drained capers, chopped

3 large tomatoes

2 teaspoons fresh chopped basil

Additional oil

Salt and freshly-milled black pepper

  1. Slice the aubergines and cut them in half lengthwise. If you have a grapefruit knife use that, or otherwise a teaspoon, to get out the pulpy centres of the aubergines leaving a shell not less than 1/4 inch (1/2 cm) thick. Sprinkle the shells liberally with salt and leave upside down to drain for 45 minutes.
  2. Chop the pulp.  Heat the oil in a saucepan and gently fry the onion until softened. Stir in the chopped pulp, crushed garlic and half the basil. Season with salt and pepper and cook over a low heat for about 5 minutes, stirring now and then.  Add the chopped, peeled tomatoes and cook for a further 5 minutes.  Stir in the capers and anchovies.
  3. Wipe the aubergine shells with kitchen paper and arrange them in a small oiled roasting tin or baking dish. Spoon the cooked mixture into the shells.  Arrange 2 slices of cheese on top of each aubergine half.  Sprinkle with the remaining basil and dribble a little more olive oil over each. Season and bake (uncovered) at gas mark 4, 350°F (1800C) in the top of the oven for 40 minutes.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s