Stuffed eggplants: Mediterranean flavor

At the height of summer, when the orchards are overflowing with bright, fleshy vegetables, the eggplant becomes the undisputed queen of the table. In the cuisine of southern Italy, and especially in the Neapolitan tradition, this humble and versatile ingredient is transformed into memorable recipes, full of flavor, history and simplicity.

Today I bring you a particularly delicious version: baked stuffed eggplants, loaded with the most authentic flavors of the Mediterranean. It is a complete and tasty dish, ideal as a second course or side dish, served hot, warm or even the next day.

Ingredients (for 4 persons)

• 2 large eggplants
• 1 clove of garlic (thinly sliced)
• 1 handful of black olives (Gaeta or kalamata type)
• 1 tablespoon capers
• 100 g provolone cheese in cubes
• 1 can of tuna in olive oil, drained
• 6-8 cherry tomatoes, cut in quarters
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Cut the eggplants in half lengthwise. With a spoon, scoop out the pulp, leaving the skins as “boats”.
2. Finely chop the extracted crumbs and place in a bowl.
3. Add to the bowl: sliced garlic, pitted and chopped black olives, capers, diced provolone cheese, flaked tuna and cherry tomatoes.
4. Mix everything carefully until a juicy and well integrated filling is obtained. Adjust salt and pepper.
5. Stuff the eggplant halves with this mixture, pressing lightly to make it compact.
6. Place them on a baking tray with a drizzle of oil on top.
7. Bake at 200°C for about 45-50 minutes, until the eggplants are tender and the filling is golden brown.

A dish that has it all

This recipe reflects the spirit of Neapolitan cuisine: simple ingredients, but combined with intelligence and care. The eggplant, soft and mellow, welcomes the salty flavors of capers and olives, the unctuous touch of tuna and cheese, and the freshness of cherry tomatoes. Every bite is a journey to the Mediterranean.

These stuffed eggplants are rich, filling and very versatile. You can serve them as a main dish with a fresh salad, as a side dish with meat or fish, or even as a warm antipasto for a meal with friends.

In addition, it is a perfect dish to prepare in advance: the next day, with the flavors even more integrated, they are even better.

Have you ever made them, do you have your own version with breadcrumbs, egg or without tuna? Leave me a comment and tell me how you make them! 🍽️💬

with love, your Neapolitan girl!