This is one of my favorite recipes that has been waiting in vain for its place in one of my cookbooks. I had already planned it for my first cookbook “Mamma Maria!”, but then the space in the book was not enough. The recipe had to be patient and wait until the next cookbook. Then yes, my second cookbook was in the works. Photos and recipe text were ready to print for this eggplant recipe. But I don’t know how that happened, again it hadn’t made it into a book. Unfortunately, the recipe actually slipped through my fingers during the book design! When all the pages were laid out, I suddenly noticed that the recipe wasn’t in it. But now it gets a guest appearance on Oliver Wagner‘s website. And we are both happy about it – the recipe and me!
Melanzane ripiene | Stuffed eggplant
For 2 people
Preparation time: 40 minutes. Draining time: 1 hour
3 cloves of garlic, cut into strips
70 g pecorino pepato siciliano (alternatively pecorino romano or parmesan), cut into small slices
2 tablespoons fresh basil
1 tomato cut into pieces
1 tomato skinned
2 tablespoons grated ricotta salata (alternatively pecorino)
Dried or fresh peperoncino, heat to taste
Cut eggplants in half lengthwise. Score 3 deep lengthwise cuts in each eggplant half with a knife without cutting the bottom. In order to fill the incisions, the width of the incisions must be slightly hollowed out. Then salt the halves and let stand for 1 hour to drain.
Wash eggplants, squeeze lightly, dab with paper towels. Now spread two of the garlic cloves, then the pecorino , then the tomato pieces and finally the basil on the four eggplant halves and press into the incisions. Heat some olive oil in a high-sided pan, place the eggplant halves skin side down in the pan and place a lid on top, the eggplants will shed some water.
Carefully turn eggplant over with a turner, place lid on pan and continue cooking at low temperature. If necessary, add a little more oil.
Just before the end of cooking, turn the eggplants over again. Add a clove of garlic to the pan juices, mash the skinned tomato in it with a fork and let it simmer a bit. Add leftover stuffing such as tomatoes, garlic and basil to the sauce (add leftover pecorino over the eggplant halves at the end). If necessary, add a little salt to the tomato sauce and season with peperoncino. Arrange eggplant on a plate, drizzle about 1 tablespoon tomato broth over eggplant and sprinkle with ricotta salata.
Cettina Vicenzino: Cucina vegetariana
Publisher: Christian Verlag GmbH
Published 17 March 2014
Price: € 24,95