in Italy

Stuffed eggplants

updated

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Ingredients for 2 servings:

  • 2 eggplant(s)
  • 3 garlic cloves
  • 120 g hard cheese, Italian
  • salt and pepper
  • 1 pinch(s) of sugar
  • 500 g tomato puree
  • a few stalks of basil
  • olive oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

old Sicilian recipe

Wash the eggplants and trim off the stems. Cut three slits into each eggplant, evenly spaced from top to bottom, approximately to the center, and season with salt and pepper. Peel the garlic and cut the cheese into long pieces. Press half a garlic clove and a piece of cheese into each slit. Heat olive oil in a pan and briefly fry the eggplants on all sides. Add the tomato puree and season with salt, pepper, and sugar. Wash and chop the basil leaves, and add them to the sauce. Simmer gently for about 25-30 minutes. Serve with pasta or baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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