Stuffed eggplant recipe (melanzane ripiene)

Created by
  Print    Enlarge text

Rating:

5/ 5 stars 15 Votes
  • Cuisine: Italian

Ingredients

1kg small eggplants (2 halves per serve)
2 cups breadcrumbs
1 cup Pecorino cheese with black pepper
2 eggs
Salt
Pepper
Garlic
Continental parsley
Olive oil
View conversion table

Preparation

Remove stems and cut the eggplants in half.  Place them in a large pot of water and bring to the boil.  Simmer for about 20 minutes.  Remove when flesh is soft, drain and leave to cool.
 
With a small spoon, carefully remove all the flesh from each half of the eggplant, leaving the skin intact. Place the pulp in a colander to drain off excess water.  To the eggplant pulp, add crushed garlic, breadcrumbs, pecorino cheese, 2 eggs, chopped parsley, salt and pepper to taste. Mix well.

Adjust the consistency by adding more breadcrumbs or cheese to the mixture if too moist, another egg if too dry.

Fill the skins with mixture and shallow fry both sides of each half in hot oil. Any left over stuffing can be shaped into a pattie and fried separately.Drain on paper toweling. 

They can be served hot or cold. 

If you enjoyed this Stuffed eggplant recipe (melanzane ripiene) then browse more Italian recipes, appetiser recipes, side dish recipes, vegetarian recipes, child-friendly recipes, easy recipes and our most popular hainanese chicken rice recipe.

Italian Restaurants

Displaying 10 of 2156 Italian Restaurants.

  Restaurant Book Online Suburb
1. The Beresford Hotel   Surry Hills
2. Cellar 47   Shepparton
3. Valentino's   Northbridge
4. Smithfield Tavern   Smithfield
5. Benny's Bar & Cafe   Fremantle
6. Universal Bar   Northbridge
7. Arch Rival   Palmerston
8. Railway Hotel   Fitzroy North
9. Vibe Cafe Restaurant   St Kilda
10. Morning Star Estate   Mt Eliza

View all Italian restaurants | Start a new search

Comments (11)

Previous Page 1 | 2 | Next
08 Apr 2010 03:51 AEST
Gillian
Mansfield
Delicious
These were divine! I made them just as little patties as I only had large eggplants - they were a real hit, even with the blokes! They were quite filling and could even go well as a vegetarian burger, yum. Tasty and easy recipe that I will definitely be making again.
Agree(1 people agree)
Disagree(0 people disagree)
01 Mar 2010 10:32 AEST
Julie
Lalor
Yum
Oh yum. These were so delicious. Better eaten warm though. Just magnificent.
Agree(1 people agree)
Disagree(0 people disagree)
22 Oct 2009 04:26 AEST
paula
chatswood
memories
This was fantastic being Italian I could relate. My mother used to make stuffed eggplants but she would also include mashed patotes an Basil instead of parsley. I love them.
Agree(1 people agree)
Disagree(2 people disagree)
08 Sep 2009 08:55 AEST
Arax
What a fantastic show...Thank you. Great receipes can't wait to try them!!
Agree(6 people agree)
Disagree(1 people disagree)
07 Sep 2009 10:33 AEST
Danielle
My mother made these for Father's Day. Absolutely fantastic!! Thanks Angela
Agree(6 people agree)
Disagree(2 people disagree)
07 Sep 2009 10:33 AEST
Jodie Edwards
Absolutely loved this family's sprit and sense of togetherness, it was a really inspiration. Angela's Receive for Melanzane Ripenine was divine and very easy to do, but some how I don’t think I could perfect it the way she can.
Agree(3 people agree)
Disagree(3 people disagree)
06 Sep 2009 10:15 AEST
stacy
cooked it tonight for my italian looover. was a hit, loved it. great way to do eggplant and really easy too!!
Agree(5 people agree)
Disagree(0 people disagree)
05 Sep 2009 08:47 AEST
Jenny
First time viewer married to a Calabrian. It was great to see their take on things. Really enjoyed it. Trying Melanzane Ripenine for my husband's family on Fathers Day
Agree(3 people agree)
Disagree(0 people disagree)
   

Comment on this recipe

You have characters left.
Validation ( What's this? ) : This is a captcha-picture. It is used to prevent mass-access by robots.

PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.

ADVERTISEMENT

Featured Food & Recipes

Hot Tips

More

Dry ingredients

Herbs and spices are used frequently in Polish cooking. Key dry ingredients to keep on hand include paprika, caraway, cloves, poppy seeds and bay leaves.

Glossary

More

Shortening

Cooking fat made by hydrogenation of vegetable oil, or by combination of meat fat and vegetable oil.

 
ADVERTISEMENT
ADVERTISEMENT
 
 
ADVERTISEMENT