Nonna’s stuffed aubergines recipe
How Nonna used to make these stuffed aubergines, none else could!
Must be the expert hands and the fact that Italian Nonnas didn’t need for a recipe or for a scale even.
My nonna’s lynx eyes would be the scale. She would know exactly if there was too much or too less of some ingredient, when she was cooking something.
The whole building would know when she was baking, cos of the beautiful aroma of those freshly baked pies she used to make, that would fill up the air.
It’s nearly Christmas it’s true, but today we aren’t making pies. That was yesterday’s recipe!
Today I took my Nonna’s stuffed aubergines recipe, went to the kitchen and baked the most outrageously good stuffed aubergines on planet earth! But I am sure they would be the most tasty stuffed aubergines on other planets too.
I am sharing this stuffed aubergines recipe with you, so consider yourself lucky!
These no mince – Italian style stuffed aubergines are gonna make you go crazy on how delicious and easy it is to make it.
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These are the only ingredients you need to bake the ultimate stuffed aubergines!
Ingredients for 2 serves of stuffed aubergines
1 big (possibly round) aubergine
50 gr salami
50gr cooked ham
50 gr asiago cheese
5/6 tbsp. tomato sauce
ciabatta bread about 2/3 slices
1 large egg
100gr grated parmesan cheese
Stuffed aubergines – cooking method
Bare in mind that it is better if the aubergines you buy are the round shaped ones or as round as you can get. That being said, it is possible to make stuffed aubergines even if they are more narrow.
Once you get the aubergine, wash it carefully with cold water and cut it in two halves.
Half aubergine is enough to feed one person.
Should you wish to cook this dish for more people, just double up the ingredients.
So if 1 aubergine is for two serves, 2 aubergines will be enough for 4 serves.
Again, the bigger and rounder they are the better.
Cut out the inside flesh of each half aubergine.
Leave roughly half centimetre of it uncut on the skin
Be careful with the knife here, it’s a tricky one.
Once you have done with that, you need to cut it in little small dices.
Pour a good amount of vegetable oil in a deep frying pan and start frying the aubergine dices first.
Then fry the carved aubergines boats on both sides.
Let drain the excess oil on kitchen paper towel.
In the mean time you can prepare the aubergines stuffing.
Get the salami, ham and the asiago cheese chopped in small dices.
Place them in a large bowl with the egg, tomato sauce, some chopped basil leaves and 50 gr of grated parmesan cheese.
In a small bowl place the ciabatta bread and soak it with water to soften it.
After that, squeeze out the excess water and so add it to the stuffing mix.
Fix with salt and pepper, then stir to combine all the ingredients together.
It will almost look like you are making meatballs for example, just without mince meat.
Now you got the mix ready it’s time to stuff the aubergines.
Grab a spoon and fill up each half aubergine with the stuffing you just prepared.
Place the stuffed aubergines in a baking ceramic or non stick tray.
Dust the aubergines tops with the rest of the parmesan cheese.
These stuffed aubergines have to bake @200 C for about 20 minutes
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Here you have your stuffed aubergines, just like Nonna used to make.