Stuffed eggplants (melanzane imbottite)
serves
4
This easy Italian recipe is the ultimate vegetarian midweek dinner. Large hearty eggplants are filled with warm tomato passata sauce with fresh shreds of creamy mozzarella and a scattering of sharp kalamata olives for a bit of tang. Ready in under an hour, this simple baked vegetable recipe is a perfect one to whip up on a weeknight for one or the entire family.
This recipe is by Luca Muscato and Marco Salzano from Super Norma.
If you'd like to make your own passata, follow our recipe here provided by Luca Muscato and Marco Salzano.
Ingredients (8)
- 4 (1.4kg total) eggplants
- 200ml extra virgin olive oil
- 1 garlic clove, smashed
- 600ml tomato passata
- 12 basil leaves
- 250g mozzarella, torn
- 200g pitted kalamata olives, halved
- 1 tbs oregano leaves, plus extra, to serve
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
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2.Trim and cut the eggplants in half lengthways. Using a small sharp knife, make criss-cross incisions in the flesh without cutting all the way through. Place on prepared tray.
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3.Season with salt flakes and freshly ground black pepper and drizzle each half with 1 tbs oil. Roast for 30 minutes.
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4.Meanwhile, heat the remaining 2 tbs oil in a large frypan over medium heat. Add the garlic and cook, stirring constantly, for 2 minutes. Add the passata, basil and a pinch of salt flakes. Simmer, stirring occasionally, for 10 minutes or until reduced and thickened.
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5.Remove eggplant from oven and, using the back of a spoon, press down each centre to make a cavity for the sauce. Spoon sauce over eggplant and top with mozzarella, olives and oregano. Return to oven for 10 minutes to melt the mozzarella. Serve hot, with extra oregano.
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