Best 5 Eggplant Stuffed With Anchovies Capers And Olives Recipes

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Eggplant stuffed with anchovies, capers, and olives is a classic Mediterranean dish that is sure to tantalize your taste buds. This flavorful and versatile dish can be prepared in a variety of ways, making it a perfect choice for any occasion. Whether you're looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, eggplant stuffed with anchovies, capers, and olives is sure to impress. With its combination of savory and salty flavors, this dish is a true delight for the senses.

Let's cook with our recipes!

SAUTEED EGGPLANT WITH CAPERS AND ANCHOVIES



Sauteed Eggplant With Capers and Anchovies image

Provided by Pierre Franey

Categories     easy, quick, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 small eggplant, about 1/2 pound
2 tablespoons olive oil
1 sweet red pepper cut into 1/4-inch cubes
1 large green pepper cut into 1/4-inch cubes
1/2 cup chopped onions
1 teaspoon chopped garlic
Salt and pepper to taste
1/8 teaspoon red hot pepper flakes
1 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
2 tablespoons drained capers
4 anchovy fillets, chopped
2 tablespoons chopped parsley

Steps:

  • Peel the eggplant and cut into 1/2-inch cubes.
  • Pour the olive oil in a highly heated large nonstick skillet and add the eggplant, red and green peppers and the onions. Cook and stir until tender. Do not overcook.
  • Add the garlic, salt, pepper, pepper flakes, rosemary, capers and anchovies. Cook, stirring, for 3 minutes. Sprinkle with parsley and serve hot.

Nutrition Facts : @context http, Calories 109, UnsaturatedFat 6 grams, Carbohydrate 9 grams, Fat 7 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 386 milligrams, Sugar 5 grams

EGGPLANT WITH CAPERS AND OLIVES



Eggplant With Capers and Olives image

From: "The Vegetarian Epicure" by Anna Thomas, first edition 1972. This book was a real find! I love eggplant accompanied by strong flavors. Feel free to add herbs or red pepper flakes to taste.

Provided by Engrossed

Categories     European

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 tablespoons olive oil
1 large eggplant, cut into small cubes
1 onion, quartered and thinly sliced
1 -2 garlic clove, minced
1/2-3/4 cup celery, chopped
1 tablespoon tomato sauce
3 tablespoons water, more if needed
3 -4 tablespoons capers, rinsed
12 pitted black olives, chopped
6 stuffed green olives, chopped
2 -3 tablespoons wine vinegar
1 tablespoon sugar
salt and pepper, to taste
lemon slice, to garnish

Steps:

  • A large, nonstick skillet with a cover works best for this recipe.
  • Heat 2 tablespoons of olive oil over medium heat. Add eggplant and cook until it begins to get soft. Remove from pan and set aside.
  • Heat remaining tablespoon of olive oil and saute onion and garlic until onion is golden.
  • Add celery, tomato sauce, and a few tablespoons of water. Cover and let steam for 10-15 minutes, stirring occasionally. Add a little water if necessary.
  • Return eggplant to pan, add capers, and olives.
  • Heat the vinegar with the sugar and add to eggplant mixture.
  • Salt and pepper to taste, and simmer gently for another 10-15 minutes, being careful not to let it burn.
  • Serve hot or or cold, with slices of lemon.

EGGS STUFFED WITH CAPERS, OLIVES, ANCHOVY, AND RADISH



Eggs Stuffed with Capers, Olives, Anchovy, and Radish image

Categories     Egg     Fish     Olive     Easter     Quick & Easy     Radish     Gourmet

Yield Makes 12 stuffed egg halves

Number Of Ingredients 8

6 hard-boiled large eggs, halved
2 tablespoons chopped green olives
2 tablespoons chopped drained bottled capers
2 tablespoons finely chopped radish
1 flat anchovy fillet, minced and mashed to a paste
1 tablespoon mayonnaise
1 heaping tablespoon plain yogurt
1 tablespoon minced fresh parsley leaves

Steps:

  • In a bowl mash the yolks and combine them well with the olives, the capers, the radish, and the anchovy. Stir in the mayonnaise and the yogurt until the mixture is combined well and season the mixture with salt and pepper. Divide the mixture among the whites and sprinkle the stuffed eggs with the parsley.

OLIVE AND ANCHOVY STUFFED EGGS



Olive and Anchovy Stuffed Eggs image

Categories     Egg     Fish     Olive     No-Cook     Quick & Easy     Chill     Sour Cream     Gourmet

Yield Makes 12 stuffed eggs

Number Of Ingredients 7

6 hard-cooked large eggs
3 tablespoons sour cream
6 Kalamata or other brine-cured black olives, pitted and minced
1/2 teaspoon anchovy paste
1/2 teaspoon white-wine vinegar
2 to 3 tablespoons minced fresh flat-leafed parsley leaves
Garnish: Black olive slivers and chopped parsley leaves

Steps:

  • Cut a paper-thin slice off both ends of eggs and halve eggs crosswise. Force yolks through a sieve into a bowl (or mash with a fork) and stir in remaining ingredients and salt and pepper to taste. Transfer filling to a pastry bag fitted with a large plain or decorative tip and pipe into whites, mounding it. The stuffed eggs may be made 6 hours ahead and chilled, covered.
  • Just before serving, garnish eggs.

EGGPLANT STUFFED WITH ANCHOVIES, CAPERS, AND OLIVES



Eggplant Stuffed with Anchovies, Capers, and Olives image

Number Of Ingredients 10

2 medium eggplant (about 1 pound each)
salt
1/4 cup plus 1 tablespoon olive oil
1 clove large garlic, finely chopped
2 medium tomatoes, peeled, seeded, and chopped
6 anchovy fillets
1/2 cup chopped Gaeta or other mild black olives
2 tablespoons capers, rinsed and drained
1/2 teaspoon dried oregano
1/3 cup plain dry bread crumbs

Steps:

  • 1 Trim off the tops of the eggplants. Cut the eggplants in half lengthwise. With a small sharp knife and a spoon, scoop out the eggplant pulp, leaving a shell about 1/2 inch thick. Coarsely chop the pulp and place it in a colander. Sprinkle generously with salt and set over a plate to drain. Sprinkle the insides of the eggplant shells with salt and place them upside down on paper towels. Let drain for 30 minutes. 2 Rinse off the salt with cool water and dry the eggplant with paper towels. Squeeze the pulp to extract the water. 3 Heat the oil in a large skillet over medium-high heat until a small piece of eggplant sizzles when added to the pan. Add the eggplant pulp and cook, stirring frequently, until it begins to brown, 15 to 20 minutes. Stir in the garlic and cook 1 minute. Add the tomatoes, anchovies, olives, capers, oregano, and salt and pepper to taste. Cook until thickened, about 5 minutes more. 4 Place a rack in the center of the oven. Preheat the oven to 400°F. Oil a baking pan just large enough to hold the eggplant shells in a single layer. 5 Fill the shells with the eggplant mixture. Place them in the pan. Toss the bread crumbs with the remaining oil and sprinkle them over the shells. Bake 45 minutes or until the shells are tender when pierced. Let cool slightly. Serve warm or at room temperature. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Choose the right eggplants. Look for eggplants that are firm and have smooth, unblemished skin. Avoid eggplants that are too large or have bruises or wrinkles.
  • Prepare the eggplants properly. Cut the eggplants in half lengthwise and scoop out the flesh, leaving a 1/2-inch border. Brush the inside of the eggplants with olive oil and season with salt and pepper.
  • Don't overcook the eggplants. Eggplants should be cooked until they are tender but still hold their shape. Overcooked eggplants will become mushy.
  • Use high-quality ingredients. The quality of your ingredients will greatly affect the flavor of your dish. Use fresh, flavorful ingredients whenever possible.
  • Don't be afraid to experiment. There are many different ways to stuff eggplants. Get creative and try different fillings and flavor combinations.

Conclusion:

Eggplant stuffed with anchovies, capers, and olives is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is a great way to use up leftover eggplant and is also a good source of vitamins, minerals, and fiber. With a little planning and effort, you can easily make this dish at home.

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