Stuffed Aubergines Calabrian style
Stuffed Aubergines are a classic Mediterranean dish, especially popular in southern Italy and Calabria.
They are filled with breadcrumbs, cheese and herbs, then baked until golden and tender.
Ingredients ( Serves 4 )
2 large aubergines
120 g breadcrumbs
60 g grated Parmigiano Reggiano
2 tbsp chopped fresh parsley
2 tbsp capers (optional)
2 tbsp extra-virgin olive oil
400 ml tomato sauce
Salt and black pepper
Method
Cut aubergines in half and scoop out the flesh.
Chop the flesh and sauté briefly.
Mix with breadcrumbs, cheese, parsley, olive oil and seasoning.
Fill aubergine shells and place in baking dish.
Pour tomato sauce around them.
Bake at 180°C for 35–40 minutes.
Tips and Variations
Salt aubergines beforehand to remove bitterness.
Serve warm or at room temperature.
