How to make the Calabrian stuffed eggplants
Stuffed eggplants are a typical dish of the Spanish rural tradition, which over the years has become widespread in our mainland, giving rise to an interesting range of variations. Each region, based on its own typical products, has created its version and many of them would like to have its origin across the country. So it was the same also for Calabria.
Ingredients for 4 people
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4 medium-sized eggplants
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175 gr of stale bread
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175 gr of ground beef
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2 eggs
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60 gr of pecorino cheese
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75 gr of caciocavallo cheese
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30 gr of cubed soppressata
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Basil
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Salt
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Tomato sauce
How to make the Calabrian stuffed eggplants
Cut the eggplants in half, empty them and set aside the pulp. Then, cook and put in cold water to stop cooking and remove the bitterness.
Soften the stale bread with a bit of water, squeeze it and put it in a bowl with: the eggplants pulp, eggs, ground beef, soppressata, basil, salt, pecorino cheese and caciocavallo cheese. Then, fill the eggplant boats with the obtained mix.
Start the cooking in a hot pan with a drizzle olive oil, then, after sprinkling the eggplants with the tomato sauce, finish to cook in the oven at 180 degree Celsius for 20/30 minutes.
Enjoy them hot, warm or cold... it doesn't matter, they are good in every way.
