Stuffed eggplant (melanzane ripiene)

This classic Italian recipe for stuffed, crumbed and pan-fried eggplant makes a great accompaniment to roast chook or pan-fried veal. You could also serve it with steamed green beans for a perfect vegetarian meal or at room temperature as part of an antipasto. Choose eggplants with firm and glossy skin which are heavy for their size.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Remove stems and cut the eggplants in half. Place them in a large pot of water and bring to the boil. Simmer for about 20 minutes. Remove when flesh is soft, drain and leave to cool.

Step 2

With a small spoon, carefully remove all the flesh from each half of the eggplant, leaving the skin intact. Place the pulp in a colander to drain off excess water. To the eggplant pulp, add crushed garlic, breadcrumbs, pecorino cheese, eggs, chopped parsley, salt and pepper to taste. Mix well.

Step 3

Adjust the consistency by adding more breadcrumbs or cheese to the mixture if too moist, another egg if too dry.

Step 4

Fill the skins with mixture and shallow fry both sides of each half in hot oil. Any leftover stuffing can be shaped into a pattie and fried separately. Drain on absorbent paper.

Step 5

They can be served hot or cold.

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