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