Stuffed Eggplant from Puglia

Puglia is located at the heel of the Italian peninsula. Though seafood, lots of vegetables, and olive oil are mainly found on the local menu, eggplant is popular as well.

Melanzane Ripiene Pugliesi (Italian)

Serves 6

(not dairy-free, 

but can be substituted with goat cheese)

Preheat the oven to 400F (200C)

6 small organic eggplants*, about 1 1/2 pounds/680 g)

1/3 cup (80 ml) olive oil

1 1/2 tsp. (6,5 g) sea salt

2 chopped organic cloves of garlic

2 chopped organic tomatoes

1/4 tsp. (1,25 g) crushed red-pepper flakes

1 cup (130 g) grated Grana Padano or Parmigiano-Reggiano

1 cup (130 g) grated Italian Fontina cheese (cow's milk cheese)

2 Tbs. (40 g) each chopped: mint and  parsley

uno 1. Cut the eggplants in half length-wise.

due 2. Scoop out any seeds, then the flesh, leaving a shell.

tre 3. Cut the eggplant flesh into small cubes.

quattro 4. In a skillet, over medium-high heat, add 2 Tbs. (30 ml) olive oil.

cinque 5. Season the instead of the eggplant shells with 1 tsp. (2,25 g) salt.

sei 6. Brown them, cut side down, in the oil, about 2 minutes.

sette 7. Remove and place in an oiled baking dish, cut side up.

ptto 8. In the same skillet, heat the remaining oil.

nove 9. Add the eggplant flesh and garlic.

dieci 10. Once the flesh begins to wilt, add the tomatoes and red pepper. 
undici 11. Cook until the eggplant is tender but the tomatoes are still retain their shape, about 5 minutes.

dodici 2. Scarp the mixture into a bowl, stir in half of the cheeses, parsley, and the mint.

tredici 13. Stuff the filling into the eggplant shells, top with the remaining cheeses.

quattordici 14. Cover with foil and bake for 30 minutes.

quindici 15. Uncover and bake until the eggplant shells are tender and the top is browned, about 10-15 more minutes.

*Choosing an eggplant:

• firm flesh
• no bruises
• glossy skin
• no blemishes
• tight skin so it "squeaks" when your rub it
• long green, not brown, steam means it was just picked