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Melanzane ripiene
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Prep Time:
20 minutes
Cook Time:
50 minutes
Total Time:
70 minutes
Whip up tasty Italian stuffed eggplant for a quick and delicious meal.
Ingredients:
  • 2 (about 360g each) eggplants
  • 60ml (1/4 cup) olive oil
  • 25.00 gm Mediterranean Seasoning
  • 140g (2 cups) fresh breadcrumbs (made from day-old bread)
  • 155g (1 1/2 cups) Pizza Plus Shredded Cheese
  • 2 x 250g punnets cherry tomatoes, halved
Instructions:
  • Cut the eggplants in half lengthwise. Scoop out the flesh, leaving a 1cm-thick border, and chop the flesh into 1.5cm pieces.
  • In a frying pan over medium heat, heat 2 tablespoons of oil. Add the eggplant flesh and 2 tablespoons of the seasoning. Cook for 5 minutes until the eggplant is soft, stirring occasionally. Let it cool in a bowl for 5 minutes. Mix in the breadcrumbs and half of the cheese. Season with salt and pepper.
  • Evenly distribute the breadcrumb mixture among the eggplant halves. Place them in a roasting pan and bake for 30 minutes. After that, take it out of the oven, sprinkle with the remaining cheese, and bake for another 10-15 minutes until golden and the eggplant is tender.
  • Heat the rest of the oil in a frying pan over medium-high heat. Add the tomato and the remaining seasoning. Stir and cook for 2-3 minutes until the tomatoes are just softened.
  • Place the eggplant in a stylish serving dish, generously top with the flavorful tomato mixture, and get ready to enjoy a delightful dish!

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