Melanzane al Forno

Name: Melanzane al Forno
Cuisine: Italy
Ingredients: 4 smallish aubergines; 4 tablespoons grated pecorino or Parmesan cheese; 4 tablespoons fresh breadcrumbs; 55 g (2 oz) black olives, stoned and chopped; 4 tablespoons grated pecorino or Parmesan cheese; salt and pepper; 5 tablespoons olive oil; a handful of fresh parsley, finely chopped; salt and pepper; a handful of dried breadcrumbs; a handful of capers, washed and chopped

Baked Aubergines

Preparation info

Serves
4

Difficulty
Easy

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.

Ingredients

4 smallish aubergines
4 tablespoons fresh breadcrumbs
4 tablespoons

Europe
Italy
Vegetarian
Baking
Mediterranean

Method

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

Ingredients

Method

Photos