Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives) Recipe

Recipesfull introduces to you: Italian Recipes. (Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives) Recipe). The stuffed eggplant is a classic from the Puglia region and throughout the south of Italy. When summer comes and I find small seedless eggplants, I prepare them very often. I add olives and capers to the filling; they blend very well with the flavor of eggplant. These taste even better if prepared in advance, even the day before.

Brief

Prep 25 mins

Cook: 45 mins

Additional: 5 mins

Total: 1hr15 mins

Servings: 4

Yield: 4 servings

Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives) Recipe

Ingredients

9 small eggplants

halved lengthwise

2 eggs

1 cup grated Parmesan cheese

2 tablespoons capers

2 tablespoons pitted and sliced black olives

2 (16 ounce) cans tomato sauce

divided

1 bunch fresh parsley

chopped

salt and ground black pepper to taste

Italian Herb Bread I

World Cuisine

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Arrange eggplant halves cut-side up in a baking pan. Cover with aluminum foil.

Step 3

Bake in the preheated oven until tender about 20 minutes. Cool until easily handled 5 to 10 minutes. Increase oven temperature to 400 degrees F (200 degrees C).

Step 4

Scoop pulp out of the eggplants using a spoon leaving skins intact. Chop pulp coarsely and transfer to a bowl. Mix in eggs Parmesan cheese capers and olives. Add 2 tablespoons tomato sauce parsley salt and pepper. Stuff eggplant skins with mixture.

Step 5

Spread half of the remaining tomato sauce in the bottom of a baking dish. Arrange stuffed eggplants on top. Spoon remaining tomato sauce over each eggplant.

Step 6

Bake in the preheated oven until topping is golden brown and tomato sauce is bubbly 25 to 30 minutes.

Nutritional Information

Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives) Recipe

Servings Per Recipe:4

Calories: 371.2

% Daily Value *

Protein: 22.1g 44%

Carbohydrates: 58.2g 19%

Dietary Fiber: 29.7g 119%

Sugars: 27.4g

Fat: 10.7g 16%

Saturated Fat: 4.6g 23%

Cholesterol: 110.6mg 37%

Vitamin A Iu: 2493.1IU 50%

Niacin Equivalents: 11.3mg 87%

Vitamin B6: 0.9mg 58%

Vitamin C: 52.9mg 88%

Folate: 230.8mcg 58%

Calcium: 359.5mg 36%

Iron: 5.9mg 33%

Magnesium: 163.1mg 58%

Potassium: 2654.5mg 74%

Sodium: 1756.8mg 70%

Thiamin: 0.6mg 59%

Calories From Fat: 96.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.