Eggplant Stuffed Yovonne

The recipes of family traditions


Eggplant Stuffed Yovonne
(Milingiani bent Calabresi)
This recipe is by Nuxia

The stuffed eggplant is a typical dish Calabrese. There are several variants depending on the area of ​​Calabria in which there is located and can be cooked either fried in the oven. Traditionally, the most known are fried in a pan with the stuffing made of bread the day before soaked in water and squeezed dry bread or baked, mixed with the fiber inside of boiled eggplant, ground beef, minced garlic. But there are multiple variants.
This is much more particular and was kindly granted by Yovonne, for which in the family and not only are very appezzate his stuffed eggplant.
Here is the recipe:


Ingredients:
4 aubergines type round and medium-sized
1 large egg
100 g breadcrumbs
100 g Pecorino Calabrese cheese, grated (or you can use the Parmigiano Reggiano)
100 g of cooked ham, chopped
100 g of provolone Calabrese (alternatively any other type of provola also industrial)
300 g of tomato sauce or soup Cirio The sovereign Valfrutta
extra virgin olive oil to taste
salt to taste

Wash and clean the eggplants without removing the skin. cut into two parts in the longitudinal direction.
In a saucepan, bring lightly salted water to the boil and cook the eggplant until they are cooked but still whole. Drain and let cool.
Preheat oven to 200 ° C and heat.
Prepare the filling: Take each eggplant and drain with the help of a knife without breaking the inner pulp, you get an empty shell that has to be kept aside. Collect all the pulp extracted from the eggplant and place in a bowl. Add the egg, breadcrumbs, chopped ham, provolone and cut into pieces. Add salt to taste. Mix until you get a smooth dough. Fill the eggplant shells with the filling, compacting by hand. Separately prepare a mixture with tomatoes, a tablespoon of extra virgin olive oil and a pinch of salt.
Place half of the tomato sauce in a pan until it covers the bottom of the pan. Aubergines in the pan. Pour the remaining sauce on the stuffed eggplant. Sprinkle the surface of the eggplant plenty of grated cheese and bake for 20 minutes.
Recipe 08/11/2012