This is a very old recipe for baked aubergines. Aubergines were introduced to Italy from China or India in the late 1400s by the Arabs. This can either be served as part of an antipasto platter or as a first course.
Melanzana scarpone
Serves 4
Ingredients
- 2 large aubergines
- Vegetable oil, for frying
- 2 garlic cloves, peeled, chopped
- 1½oz (40g) capers
- 1½oz (40g) olives, pitted
- 4 large plum tomatoes, crushed
- Salt and pepper, to taste
- ¼ bunch of fresh basil
- 1½oz (40g) Parmesan cheese, grated
- 1½oz (40g) breadcrumbs
- Parmesan cheese and crushed tomatoes, to serve
Method
- Preheat the oven to 400°F (200°C or Gas Mark 5). Leaving the skin on, cut the aubergines in half lengthwise, then scoop the insides out and reserve in a bowl.
- Fry the aubergine shells in a frying pan with abundant oil, then leave on kitchen paper to drain off any excess oil.
- Cut the scooped-out flesh into small squares, sauté in a pan with the garlic and oil, then add capers, olives, tomatoes, and seasoning, and cook for 5 minutes. Add the basil, Parmesan cheese and a few breadcrumbs to the pan.
- Spoon the mixture into the aubergine shells. Place in a baking dish with a little water, sprinkle breadcrumbs over the top and bake in the oven for 20 minutes.
- Serve with extra Parmesan cheese and crushed plum tomatoes.
- This is a very old recipe for baked aubergines. Aubergines were introduced to Italy from China or India in the late 1400s by the Arabs. This can either be served as part of an antipasto platter or as a first course.