Melanzane ripiene
Delicious Melanzane Ripiene Recipe: Perfectly roasted eggplant stuffed with a savory blend of bread crumbs, grated parmesan cheese, fresh cherry tomatoes, and a special spice mix. Simple ingredients, extraordinary flavor! A must-try Italian classic.
- 24 May 2024
- Cook time 50 min
- Prep time 20 min
- 4 Servings
- 6 Ingredients
Melanzane ripiene, or stuffed eggplant, is a classic Italian dish known for its rich flavors and wholesome ingredients. This delightful recipe brings together the earthy taste of eggplant with a delicious stuffing made from breadcrumbs, parmesan cheese, cherry tomatoes, and a savory spice mix. It's a perfect dish for both a comforting weeknight dinner and an impressive meal for guests.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C).
- Wash and dry the eggplants.
- Slice each eggplant in half lengthwise.
- Using a knife, score the flesh in a crisscross pattern, being careful not to cut through the skin.
- Scoop out the flesh with a spoon, leaving a shell about 1/2-inch thick. Reserve the flesh for later use.
- Chop the reserved eggplant flesh into small pieces.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the chopped eggplant flesh and cook until soft, about 5-7 minutes.
- In a mixing bowl, combine the cooked eggplant flesh, spice mix, bread crumbs, and grated Parmesan cheese. Mix well to combine.
- Place the eggplant halves on a baking sheet or in a baking dish.
- Drizzle the remaining 2 tablespoons of olive oil over the eggplant halves.
- Spoon the stuffing mixture into the eggplant halves, pressing lightly to pack the stuffing.
- Scatter the halved cherry tomatoes around and on top of the stuffed eggplants.
- Place the baking sheet or dish in the preheated oven.
- Bake for 30-35 minutes, or until the eggplants are tender and the stuffing is golden brown.
- Remove the stuffed eggplants from the oven.
- Let them cool for a few minutes before serving.
Tips:
- Choose fresh eggplants: Make sure to select firm, glossy eggplants with no blemishes for the best texture and taste.
- Pre-salt the eggplant: Sprinkle salt on the cut sides of the eggplant and let it sit for 20-30 minutes. This helps to draw out any bitterness and excess moisture.
- Use high-quality parmesan: Opt for freshly grated parmesan cheese for a more vibrant and authentic flavor.
- Enhance the flavor with fresh herbs: Add some fresh basil or parsley to the breadcrumbs mixture for additional freshness and aroma.
- Control the stuffing consistency: Ensure the stuffing mixture is not too dry or too wet; it should hold together but still be crumbly.
Once you’ve tried Melanzane ripiene, you’ll understand why it’s a beloved dish in Italian cuisine. The combination of the tender eggplant and the flavorful stuffing creates a satisfying and delicious meal. Serve it as a main course or a hearty appetizer, and don't forget to garnish with a bit of fresh basil or parsley for an extra touch of flavor.
| Nutrition Facts | |
|---|---|
| Serving Size | 370 grams |
| Energy | |
| Calories 200kcal | 8% |
| Protein | |
| Protein 9g | 6% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 9g | 23% |
| Sugar 12g | 12% |
| Fat | |
| Fat 20g | 23% |
| Saturated 4.02g | 13% |
| Cholesterol 9mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 27mg | 5% |
| Vitamin B1 0.34mg | 28% |
| Vitamin B2 0.23mg | 17% |
| Vitamin B3 3.50mg | 22% |
| Vitamin B6 0.30mg | 17% |
| Vitamin B9 90ug | 22% |
| Vitamin B12 0.21ug | 9% |
| Vitamin C 18mg | 19% |
| Vitamin E 1.23mg | 8% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 160mg | 12% |
| Copper, Cu 0.30mg | 0% |
| Iron, Fe 1.89mg | 17% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 180mg | 14% |
| Potassium, K 790mg | 23% |
| Selenium, Se 10ug | 18% |
| Sodium, Na 350mg | 23% |
| Zinc, Zn 1.27mg | 12% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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