Main courses
Main courses
Melanzane a scarpone: stuffed aubergines
These aubergine boats have fried shells and a filling of beef, mozzarella and garlic-seasoned bread crumb. The aubergine flesh is fried separately and added to the filling; cherry tomatoes finish the dish at serving time.
From Nonna Adele’s kitchen
- Cooking
- About 30 minutes in the oven, plus cooking in the pans
Temperatures: 180 °C, conventional oven
LET’S GET COOKING
Method
Wash and dry the aubergines, remove the stalks and cut in half. Scoop out the flesh without breaking the shells and cut it into small pieces.
Fry the shells in corn oil and leave to drain. Coat the flesh in flour, fry it separately and salt lightly.
Brown the seasoned bread crumb in a little oil. In another pan, lightly brown the shallot in olive oil, add the beef, break it up and cook it through.
Let the cooked ingredients cool until warm, then combine the fried flesh, seasoned bread crumb, beef, mozzarella, egg and Parmesan.
Divide the filling among the shells and arrange in a baking dish. Bake in a preheated conventional oven at 180 °C for about 30 minutes, until the centre of the filling reaches 74 °C, measured with a food thermometer.
Serve the aubergines hot or warm, adding washed, chopped cherry tomatoes to each portion.
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