Melanzane ripiene

Name: Melanzane ripiene (Stuffed eggplants)
Yield: Makes 4 servings
Cuisine: Italy
Ingredients: salt; pepper; 2 tablespoons ready-made tomato sauce; 4 long, firm small eggplants; 7 ounces (200 g) provatura or mozzarella; 7 ounces (200 g) provatura or mozzarella; 4 tablespoons intensely fruity extra-virgin olive oil

Stuffed eggplants

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

4 long, firm small eggplants
7 ounces (200 g) provatura or

Europe
Italy
Side dish
Gluten-free
Vegetarian
Mediterranean

Method

Discard the green tip of the eggplants and halve lengthwise. Remove the pulp with a tablespoon, leaving a shell about ⅜ inch (1