Sunday, May 19 2024

In the summer in Calabria there is no shortage of stuffed eggplant Calabrian style with sauce, “Mulingiane chjine aru sucu.”

Calabria is known for preparing dishes rich in taste and flavor, foods and products that are easy to find and km 0, eggplant is one of these products is a vegetable that is prepared in many different ways.

There are an infinity of recipes, sometimes it is enough to move from one house to another for the recipe to change, let alone from country to country or region to region.





  • 6 large eggplants
  • 4 cups of stale homemade bread
  • 1 cup of grated pecorino cheese
  • 1 tablespoon of chopped parsley and basil
  • 2 eggs
  • Garlic
  • 4 cups of fresh tomato puree
  • basil leaves to taste
  • Extra virgin olive oil
  • Salt



Start with the tomato sauce: sauté a clove of garlic in oil, add the passata, adjust the salt and cook.

Before the end of cooking time, add a few basil leaves.

While the sauce is cooking, wash the eggplants, cut off the stems and then cut them in half.

Boil them in plenty of lightly salted water, when tender drain them and leave them in a colander to lose excess water.

Soak the hard bread to soften it.

Once drained well, hollow out the flesh of the eggplants with a teaspoon making sure that the shells remain whole.

Squeeze the pulp until all the water is removed and place it in a bowl along with the breadcrumbs, also well squeezed.

Add a small clove of minced garlic, grated pecorino cheese, parsley, eggs, a couple of tablespoons of the tomato sauce you have prepared and mix everything well.

Knead well until the mixture is smooth and not sticky; if it feels wet, add breadcrumbs until it is the right consistency.

Stuff the eggplant shells with the resulting mixture, helping yourself with your hands and adding a little bit at a time.

Now gently fry them in a little boiling oil, until golden brown on the side with the filling and for about a minute on the other side.

Arrange them in an ovenproof dish greased with a little tomato sauce, sprinkle with the remaining tomato, sprinkle the surface with more grated cheese and bake in a 390 F oven for about 30 minutes.

There are three common variants: the extra for carnivores, which requires adding a couple of ounces of ground meat to the filling; the ghiotta, which wants chopped anchovies, green olives and capers instead; and finally the bianca, which is without tomato sauce and does not involve the last step in the oven.



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