Melanzane al Forno

Baked Aubergines

Preparation info
  • Serves


    • Difficulty


Appears in
Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

  • About

From Apulia comes this deliciously summery aubergine dish. It’s got all the flavours of the south – capers, olives, pecorino cheese and of course the velvety rich, Eastern texture and taste of the wonderful aubergine.


  • 4 smallish aubergines
  • 4 tablespoons fresh breadcrumbs
  • 4 tablespoons


Cut the aubergines in half lengthways. Very carefully scoop out the pulp with a small spoon. Chop the pulp and prepare as in vegetable section of glossary. Mix it up with the fresh breadcrumbs and the cheese. Mix in the olives and fry this mixture in half the oil for 5 minutes.

Meanwhile, drop the 8 half aubergines into a pan of boiling salted water and cook for 5 minutes. Stir the pars