Sicilian-Style Stuffed Eggplants
Filled eggplants in Sicilian style is a recipe with fresh ingredients from the fruit‑vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 round eggplants
- Salt
- 500 g tomatoes
- 1 onion
- 1 pinch sugar
- black pepper (ground)
- 1 Garlic clove
- 80 g breadcrumbs
- 2 tbsp olive oil
- a handful parsley
- 75 g grated hard cheese (e.g., Pecorino)
- 1 egg
Instructions
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1.
Wash the eggplants, cut off a lid from each and simmer in salted water for about 15 minutes until tender. Remove, cool, and hollow out; reserve the scooped flesh and lids for other uses.
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2.
Wash the tomatoes, trim the stems, blanch them hot, then shock, peel, quarter, and seed them. Peel and halve the onion, slicing it into strips. Arrange the tomatoes in a baking dish and season with salt, sugar, and pepper.
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3.
Preheat the oven to 140 °C (275 °F) with both top and bottom heating.
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4.
Peel and finely chop the garlic; sauté briefly in hot oil with the breadcrumbs until lightly browned. Remove from heat and let cool. Rinse the parsley, dry, strip leaves, and finely chop. Mix the cheese and egg into the breadcrumb mixture, seasoning with salt and pepper. Fill the hollowed eggplants and place them atop the tomato layer.
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5.
Bake in the oven for about 40 minutes until golden brown. If needed, add a splash of water, taste the sauce, and serve.
