As I saw and read Luca’s recipe I knew that this was for us and after I few hours I was in the kitchen to prepare this.

I’m not a frying “addict” friends and if it is possible I go for the oven version: that’s what I did.

First of all I roasted without oil the eggplants (mine were only medium ones not big ones as in the original recipe) at 230°C for about 20 minutes until they turned soft. Then I placed  them out to cool down lightly.

In the meantime I begun to prepare the ingredients, I fried the garlic and I sliced lengthwise the eggplants, removed partially the flesh and after chopping it I added it to the garlic. I added the other ingredients and formed four portions and filled the eggplants.

I poured the egg, cheese mixture over the eggplants, topped with about 1 tablespoon breadcrumbs and baked for about 15 minutes at 220°C. They turned out beautiful and so delicious! A real keeper!

A big thanks to Luca and the nonna Checchina


 Ingredients (my modified version)

  • 2 medium eggplants
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon capers
  • 10 black olives, finely chopped
  • 2 anchovy fillets, finely chopped
  • 2 full tablespoons breadcrumbs
  • 1 egg, lightly beaten
  • 100 g grated cheese (I used groviera)
  • salt and pepper to taste
  • 100 g grated cheese
  • 1 egg lightly beaten
  • breadcrumbs

Source and recipe description:  http://chestnutsandtruffles.com/2016/02/28/melanzane-ripiene-della-nonna-checchina-puglian-stuffed-eggplants/ by Luca Marchiori