Best 2 Sicilian Stuffed Eggplant Recipes
Sicilian stuffed eggplant, also known as melanzane ripiene alla Siciliana, is a classic dish from the vibrant culinary region of Sicily, Italy. This delectable dish showcases the beautiful marriage of flavors that is characteristic of Sicilian cuisine, featuring tender eggplants stuffed with a savory filling made from a variety of ingredients, including ground meat, vegetables, herbs, and spices. Often prepared in the summer months when eggplants are at their peak, Sicilian stuffed eggplant is a hearty and flavorful dish that captures the essence of Sicilian home cooking.
Here are our top 2 tried and tested recipes!
SICILIAN STUFFED EGGPLANT
Another recipe from my Woman's Day cookbook. No meat in this recipe -- it combines the chopped eggplant with golden raisins, pine nuts and parmesan cheese. Sounds delicious!
Provided by DailyInspiration
Categories Lunch/Snacks
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
- Heat oven to 350 degrees. Make the filling: Coarsely chop the reserved eggplant. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tablespoons of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
- Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.
SICILIAN STUFFED EGGPLANT
This recipe is really delicious as a side or as a vegetarian entree. Recipe is from Woman's Day.
Provided by Daily Inspiration S
Categories Other Main Dishes
Time 1h30m
Number Of Ingredients 11
Steps:
- 1. Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 tsp. salt into the eggplant shells and invert on paper towels while preparing the filling.
- 2. Heat oven to 350 degrees F. Make the filling by coarsely chopping the reserved eggplant. In a large skillet, heat 2 tbsp. of the oil over medium heat. Add the onion, garlic and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13 x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tbsp. of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
- 3. Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.
Tips:
- Choose the right eggplant. Look for eggplants that are firm and heavy for their size, with smooth, unblemished skin. Avoid eggplants that are soft or have bruises or blemishes.
- Prepare the eggplant properly. Before cooking, slice the eggplant in half lengthwise and scoop out the flesh, leaving about a 1/2-inch border. Brush the inside of the eggplant halves with olive oil and sprinkle with salt and pepper.
- Use high-quality ingredients. The quality of your ingredients will greatly affect the taste of your dish. Use fresh, seasonal vegetables, and choose high-quality cheese and meats.
- Don't overcook the eggplant. Eggplant can become mushy if it is overcooked. Cook it just until it is tender, about 15-20 minutes.
- Serve the eggplant hot or warm. Sicilian stuffed eggplant is best served hot or warm, so that the cheese is melted and gooey. You can also serve it at room temperature, but the cheese will be less melted.
Conclusion:
Sicilian stuffed eggplant is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is easy to make and can be tailored to your own taste preferences. With its combination of fresh vegetables, flavorful cheese, and savory tomato sauce, Sicilian stuffed eggplant is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #preparation #low-protein #lunch #side-dishes #easy #dietary #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #3-steps-or-less #4-hours-or-less
You'll also love
