Melanzane Ripiene

Stuffed Aubergines

Preparation info

  • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

This is a reworking of a reworking by Richard Whittington of Imam Bayildi.


  • 4 aubergines, medium-large
  • good olive oil
  • salt and pepper
  • 6 tbsp Tomato Sauce
  • 1 onion, peeled and coarsely chopped into about 5 mm dice
  • 1 garlic clove, peeled and minced
  • a handful of parsley leaves, chopped
  • 50 g Crisp Breadcrumbs


Preheat the oven to its maximum, and lightly oil a baking sheet.

Cut the aubergines in half longitudinally, season and arrange on the baking sheet, cut or flat surface down. Bake for 20 minutes in the preheated oven, then remove and allow to cool. Prepare the tomato sauce. Sauté the onion very briefly and fiercely in a little oil, then add the garlic and parsley. Mix into the tomato sauce. When the aubergines are cool enough to handle, very carefully scoop out about half the flesh, coarsely chop it, then mix with the tomato sauce mixture. Taste this and season, and you might possibly add a little oil.

Very carefully arrange the emptied-out aubergine skins or shells in a lightly oiled roasting or gratin dish. All the way through this book I will bang on about selecting the correct sized dish for a particular recipe. Nowhere is this more essential than here. The eight floppy, incredibly fragile aubergine skins must fit snugly into the selected dish. Spoon the stuffing into the skins, scatter with the breadcrumbs and drizzle lightly with some oil. Return to the oven and bake until hot, brown, crisp and bubbling, about 15 minutes. Serve in the roasting dish.