STUFFED EGGPLANTS CALABRIAN-STYLE

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.

Why You’ll Love This Recipe

• Authentic Calabrian Flavors: Rich tomato sauce, Pecorino cheese, and fresh herbs.
• Versatile Dish: Customizable with variations for every taste—meaty, briny, or simple.
• Rustic and Wholesome: A hearty dish that’s perfect for family meals or gatherings.

Preparation: 30 minutes

Cooking Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 4

Ingredients

For the Eggplants:

• 6 large eggplants
• 4 cups stale homemade bread, soaked and squeezed
• 1 cup grated Pecorino cheese
• 1 tbsp chopped parsley and basil
• 2 eggs
• 1 small clove garlic, minced
• Salt, to taste

For the Tomato Sauce:

• 4 cups fresh tomato puree
• 1 clove garlic
• Basil leaves, to taste
• Extra virgin olive oil

Additional Ingredients:

• Extra virgin olive oil, for frying
• Breadcrumbs, as needed to adjust the filling

Method

Prepare the Tomato Sauce:

1. Heat a drizzle of olive oil in a saucepan over medium heat.
2. Add the garlic clove and sauté until fragrant.
3. Stir in the tomato puree, season with salt, and let simmer.
4. Add fresh basil leaves toward the end of cooking.

Prepare the Eggplants:

1. Wash the eggplants, cut off the stems, and slice them in half lengthwise.
2. Boil the eggplant halves in salted water until tender, then drain and let cool in a colander to remove excess water.

Make the Filling:

1. Hollow out the flesh of the eggplants with a spoon, leaving the shells intact. Squeeze the removed pulp to remove excess moisture.
2. Combine the pulp with the soaked and squeezed breadcrumbs, minced garlic, grated Pecorino cheese, parsley, eggs, and 2 tablespoons of the prepared tomato sauce.
3. Mix until the filling is smooth and holds together. Adjust with breadcrumbs if too wet.

Stuff the Eggplants:

1. Fill each eggplant shell with the prepared mixture, pressing gently to pack it in.

Fry the Stuffed Eggplants:

1. Heat a small amount of olive oil in a skillet over medium heat.
2. Fry the stuffed side until golden, then flip and fry the other side for about a minute.

Bake the Eggplants:

1. Preheat the oven to 390°F (200°C).
2. Spread a layer of tomato sauce on the bottom of an ovenproof dish.
3. Arrange the fried eggplants in the dish, top with remaining tomato sauce, and sprinkle with grated Pecorino cheese.
4. Bake for about 30 minutes until the top is bubbling and golden.

Variations

1. Carnivorous: Add 2 oz of ground meat to the filling.
2. Briny: Include chopped anchovies, green olives, and capers for extra flavor.
3. White: Skip the tomato sauce and baking step for a simpler version.

Tips for Success

• Drain the Eggplants Well: Removing excess moisture is key to avoiding a soggy texture.
• Customize the Filling: Adjust seasoning, herbs, or cheese to suit your taste.
• Crispiness Matters: Frying adds flavor, but ensure oil is hot to avoid greasiness.

Nutritional Facts (Per Serving)

A True Taste of Calabria

Stuffed Eggplant Calabrian Style is a soulful dish that highlights the rich culinary heritage of Calabria. With its savory filling and robust tomato sauce, it’s a comforting and flavorful centerpiece for any meal. Serve with crusty bread or a side of salad, and enjoy a taste of Italy at home. Buon appetito!