Traditional Pugliese Recipe Stuffed Eggplants | Melanzane Ripiene Con Patate скачать в хорошем качестве

Traditional Pugliese Recipe Stuffed Eggplants | Melanzane Ripiene Con Patate

Welcome back to Nick's kitchen! Today, he's excited to share something truly special. Nick is cooking with the very last of this season's homegrown eggplants, using a traditional Pugliese recipe that holds a special place in his heart. This is a dish he learned from watching his mother and aunty cook, and it's packed with flavour, healthy ingredients, and a whole lot of love. Stuffed Eggplants with Potatoes | Melanzane Ripiene Con Patate INGREDIENTS 4 large eggplants, stems intact 5 eggs 2 cloves of garlic, finely chopped 1 large onion, chopped 1/2 cup chopped parsley 2 medium fresh tomatoes, chopped, or whole peeled tomatoes (drained and roughly chopped) 1/2 cup grated cheese (such as Pecorino Romano, Parmigiano, Grana Padano), reserve extra for topping 2 cups breadcrumbs from day-old bread, preferably homemade or sourdough (excluding the crust) Salt and black pepper 6 medium potatoes, peeled and cut into large wedges Olive oil Water INSTRUCTIONS 1. Wash the eggplants thoroughly and remove any tendrils. Cut off the stems and set them aside. 2. Scoop out the flesh of the eggplants, leaving approximately a 7-8mm outer wall. Roughly chop the flesh and squeeze tightly to remove any excess juice. Set aside. 3. In a large bowl, beat the eggs. Add the chopped eggplant flesh, half of the chopped tomatoes, half of the onions, grated cheese, parsley, breadcrumbs, onions, and salt/pepper (to your liking). 4. Sprinkle salt on the inside of each eggplant. Fill each eggplant with the mixture and pack down with a spoon until 3/4 full. 5. Place the eggplant stem on top, ensuring the stem is pointing down into the eggplant and then secure into place with 3 toothpicks. 6. Stand the eggplants upright in a pot just large enough to accommodate both the eggplants and potatoes. Ensure they fit snugly, using potatoes to fill in any gaps to keep the eggplants upright. 7. Fill the pot with water until it reaches halfway up the eggplants. 8. Add the remaining chopped tomatoes and onions. 9. Spoon a few tablespoons of reserved mixture around the eggplant and potatoes. 10. Sprinkle the tops of the eggplants with grated cheese and drizzle with olive oil. 11. Add a drizzle of olive oil to the water. 12. Cover the pot with a lid and place it over high heat. Bring to a boil, then reduce the heat and simmer for 45 minutes or until the potatoes are fully cooked. TO SERVE Serve with a bit of the cooking juices and enjoy with crusty pane di casa (homemade bread). Buon Appetito! xx