Sicilian Stuffed Eggplant

Instructions

1. Step 1

   Heat the oven to 200°C. Halve the eggplants lengthwise and score the flesh without piercing the skins. Brush the cut surfaces with 1 tbsp (15 ml) olive oil and season them with ½ tsp (3 gr) salt, then place cut-side down on a baking sheet.

   Ingredients used: 2.0 piece Eggplant, 15.0 ml Olive Oil, 3.0 gr Salt

   Cookware: baking sheet, Chef Knife, cutting board, pastry brush

2. Step 2

   Roast until the eggplant flesh is tender but the skins still hold their shape. Let the halves cool briefly.

   Timer: 30 min (fixed)

   Cookware: baking sheet

3. Step 3

   Scoop the flesh into a mixing bowl, leaving a shell about 1 cm thick. Chop the scooped flesh and reserve the shells.

   Cookware: Chef Knife, cutting board, mixing bowl, spoon

4. Step 4

   Heat 2 tbsp (30 ml) olive oil in a large skillet over medium heat. Cook the onion until softened, then add the garlic and cook until fragrant.

   Timer: 6 min (fixed)

   Ingredients used: 8.0 gr Garlic, 30.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large skillet, wooden spoon

5. Step 5

   Add the reserved eggplant flesh, tomato, the remaining ½ tsp (3 gr) salt, and the black pepper. Cook over medium heat, stirring occasionally, until the mixture is thick and excess liquid has evaporated.

   Timer: 10 min (fixed)

   Ingredients used: 2.0 gr Ground Black Pepper, 3.0 gr Salt, 300.0 gr Tomato

   Cookware: large skillet, wooden spoon

6. Step 6

   Stir in the olives, capers, anchovy, parsley, and basil. Cook briefly, then remove the skillet from the heat and let the filling cool slightly.

   Timer: 3 min (fixed)

   Ingredients used: 4.0 piece Anchovy, 12.0 gr Basil, 30.0 gr Caper, 15.0 gr Flat-Leaf Parsley, 80.0 gr Olive

   Cookware: large skillet, wooden spoon

7. Step 7

   Mix the breadcrumbs, pecorino, and beaten egg into the cooled filling until evenly combined.

   Ingredients used: 80.0 gr Breadcrumb, 1.0 piece Egg, 60.0 gr Pecorino Cheese

   Cookware: mixing bowl, wooden spoon

8. Step 8

   Arrange the eggplant shells in a baking dish and divide the filling among them. Drizzle with the remaining 1 tbsp (15 ml) olive oil and bake at 200°C until browned and the center reaches 74°C.

   Timer: 25 min (fixed)

   Ingredients used: 15.0 ml Olive Oil

   Cookware: baking dish, instant-read thermometer, spoon

9. Step 9

   Let the stuffed eggplants rest before serving.

   Timer: 5 min (fixed)

   Cookware: baking dish