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.

  • 11 Apr 2025
  • Cook time 50 min
  • Prep time 20 min
  • 4 Servings
  • 6 Ingredients

Melanzane ripiene

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:

2 eggplant
900g
1/4 cup olive oil
60g
2 tbsp spice mix
30g
1 cup bread crumbs
90g
1/2 cup grated parmesan cheese
40g
2 cups cherry tomatoes
360g

Instructions:

1. Preheat the Oven:
Preheat your oven to 375°F (190°C).
2. Prepare the Eggplants:
- 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.
3. Cook the Eggplant Flesh:
- 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.
4. Prepare the Stuffing:
- In a mixing bowl, combine the cooked eggplant flesh, spice mix, bread crumbs, and grated Parmesan cheese. Mix well to combine.
5. Stuff the Eggplants:
- 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.
6. Add Cherry Tomatoes:
- Scatter the halved cherry tomatoes around and on top of the stuffed eggplants.
7. Bake:
- 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.
8. Serve:
- 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 Size370 grams
Energy
Calories 200kcal10%
Protein
Protein 9g6%
Carbohydrates
Carbohydrates 33g10%
Fiber 9g23%
Sugar 12g12%
Fat
Fat 20g23%
Saturated 4.02g13%
Cholesterol 9mg-
Vitamins
Vitamin A 60ug7%
Choline 27mg5%
Vitamin B1 0.34mg28%
Vitamin B2 0.23mg17%
Vitamin B3 3.50mg22%
Vitamin B6 0.30mg17%
Vitamin B9 90ug22%
Vitamin B12 0.21ug9%
Vitamin C 18mg19%
Vitamin E 1.23mg8%
Vitamin K 16ug14%
Minerals
Calcium, Ca 160mg12%
Copper, Cu 0.30mg33%
Iron, Fe 1.89mg17%
Magnesium, Mg 55mg13%
Phosphorus, P 180mg14%
Potassium, K 790mg23%
Selenium, Se 10ug18%
Sodium, Na 350mg23%
Zinc, Zn 1.27mg12%
Water
Water 300g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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