Stuffed Aubergines from Classic Italian Recipes

By Erin Brown
Related Categories: Cookbook Confidential

“In this recipe from Puglia, spicy sausage is added to the more usual stuffing, lending to the dish a very interesting fusion of flavours.” Anna del Conte, author of Classic Italian Recipes: 75 Signature Dishes

Serves 4

2 aubergines, each 450–500 g (141⁄2–16 oz)

4 tablespoons olive oil, plus extra for greasing

1 large garlic clove, finely chopped

1⁄2 small onion or 1 shallot, finely chopped

1⁄2 celery stick, finely chopped

225 g (71⁄2 oz) luganega or any spicy, coarse-grained pure pork continental sausage, skinned and crumbled

30 g (11⁄4 oz) soft white breadcrumbs

3 tablespoons pine nuts

2 tablespoons capers, rinsed and dried

1 egg, lightly beaten

1 tablespoon dried oregano

3 tablespoons grated pecorino cheese

3 tablespoons sultanas

1 large ripe tomato

Sea salt and pepper

Wash and dry the aubergines. Cut them in half lengthways and use a sharp knife and then a teaspoon to scoop out most of the flesh, leaving just enough to cover the skin. Take care that you do not pierce the skin.

Coarsely chop the flesh and put it in a colander. Sprinkle with salt, mix well and leave to drain for about 1 hour.

Heat 3 tablespoons of the oil in a frying pan, add the garlic, onion or shallot and celery and cook, stirring frequently, over a low heat until soft. Add the sausage meat and cook for 20 minutes, turning frequently.

Meanwhile, squeeze the liquid from the aubergine pulp and dry thoroughly with kitchen paper. Add the aubergine to the pan and fry gently for a few minutes, stirring frequently. Season to taste with salt and pepper.

Add the breadcrumbs to the mixture in the frying pan. After 2–3 minutes mix in the pine nuts. Cook for a further 30 seconds then transfer to a bowl.

Add the capers, egg, oregano, pecorino and sultanas to the mixture in the bowl, season with pepper to taste and mix.

Pat dry the inside of the aubergine shells with kitchen paper. Lightly oil a large baking dish and arrange the shells in the dish. Fill the shells with the sausage mixture. Cut the tomato into strips and place 2–3 strips on top of each aubergine. Drizzle over the remaining oil. Add 125 ml (4 fl oz) water to the bottom of the dish, cover tightly with foil and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes. Remove the foil and bake for a further 20 minutes.