Melanzane Ripiene – Stuffed Aubergine Recipe

Name: Melanzane Ripiene – Stuffed Aubergine Recipe
Ingredients: 3 tbsp of white wine vinegar; 4 large aubergines, halved; 4 tbsp of extra virgin olive oil; 2 garlic cloves, crushed; 600g of passata; 100g of stale bread, white; 80g of pecorino, grated (or use a similar cheese that contains vegetarian rennet, if preferred); 1 bunch of flat-leaf parsley, finely chopped (a small bunch will do); 2 eggs; fine sea salt, as needed; freshly ground black pepper, as needed

www.greatitalianchefs.com

Aubergines are a big deal in Calabria, which is where this stuffed aubergine recipe hails from. The vegetables are filled with a simple mixture of bread and cheese, before being smothered in passata...

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Ingredients

3 tbsp of white wine vinegar
4 large aubergines, halved
4 tbsp of extra virgin olive oil
2 garlic cloves, crushed
600g of passata
100g of stale bread, white
80g of pecorino, grated (or use a similar cheese that contains vegetarian rennet, if preferred)
1 bunch of flat-leaf parsley, finely chopped (a small bunch will do)
2 eggs
fine sea salt, as needed
freshly ground black pepper, as needed