Easy Keto Stuffed Eggplant – Italian Stuffed Eggplant Baked Salento, called in the dialect marangiane chine, I am a delicious dish typical of Apulia and especially from Brindisi, Salento town.
There are many recipes on the web, but none of them are original.
What I present to you is Salento’s original recipe from Eggplant Contents.
Mark and try, because it’s so much fun!
You will feel all the taste and warmth of my beautiful red soil, from the original product, from the tradition passed down from generation to generation…
If anchovies are removed, they become the perfect vegetarian dish!
Put everything in the oven and that’s it, very simple and very tasty… recipes for consumption are hot and lukewarm on the hottest days of summer.
Here’s the recipe Easy Keto Stuffed Eggplant – Italian Stuffed Eggplant Baked
- 4 large oval-shaped aubergines
- 2 tablespoons hopped parsley
- 1 red onion chopped
- 20 selin black olives from Puglia
- 20 capers that have been removed salt
- 2 garlic cloves
- 1 or 2 eggs (to taste)
- 2 basil leaves
- 70 gr grated pecorino
- 70 g breadcrumbs gluten-free for celiac
- olive oil I use Roi oil
- seed oil for frying
- 300 g homemade tomato sauce
- 1 handful oregano
- 4 fresh anchovies
- Cut the eggplant in half, empty the fruit meat (which you will set aside), and pour coarse salt into the lid, let stand for 30 minutes to remove the bitterness.
- Roughly chop the fruit meat and pour into a frying pan where you have previously fried olive oil with 1 garlic clove, smoothed and chopped anchovies, and chopped shallots. Add the tomato sauce (set aside the 8 tablespoons you need at the end), basil leaves, oregano, salt-removed capers, anchovies, and olives that have been stoned in half. Cook until the eggplant soften. Let everything cool down.
- Meanwhile, heat 3 fingers of seed oil (or olive oil) in a sunken frying pan (a type of pan) and fry the eggplant lid on both sides. Then place it on absorbent paper.
- Once the eggplant mixture in the sauce cools, put it in a bowl alongside the grated pecorino, breadcrumbs, salt, pepper, parsley, and eggs. If necessary, add a few tablespoons of water to soften the dough.
- Fill the eggplant cap with the obtained mixture, pour 1 tablespoon of ketchup into each and sprinkle with a handful of grated cheese and breadcrumbs mixed with the same measure.
- Arrange the stuffed aubergines side by side in an oiled pan. Cook at 200° temperature for 30 minutes.
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