Melanzana Ripiena (Stuffed Eggplant)

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It’s filling, nutritious, and very simple for any level cook!

What You’ll Need:

(Serves 2)

-2 small eggplants, or one large one

-your favorite greens

-1 can traceable, quality tuna

-1-2 scallions, diced

-handful of cherry tomatoes

-quality taggiasca or kalamata olives

-spicy paprika

-minced parsley

-S&P

Preparation:

Preheat the oven to 200°C (400°F). Cut the eggplant in half vertically, and lather with olive oil, salt and pepper. Place on a baking tray and bake for 20-25 mins. In a medium/large pan, sauté the scallions with pugliese olive oil, salt, and pepper. Once the scallions are golden brown, add the tomatoes, paprika, and greens (these will not take 20 minutes to cook, so you’ll have time to chop the onion, tomatoes, and greens before taking the eggplant out of the oven). Once the eggplant is tender, take them out of the oven and carefully spoon out the insides into the pan with the tomatoes and greens. Mash them up with the back of the wooden spoon. Add the tuna, olives, and parsley to the pan, and stir. Scoop the mixture back into the eggplant “shells”, and enjoy. Buon appetito!

Alyssa D'AdamoComment