Melanzane ‘mbuttunate (stuffed eggplants) are a typical recipe from Southern Italy, one of the most delicious eggplant recipes, along with gratinated and baked ones. Today we present the Calabrese version of melanzane ‘mbuttunate, but there are other variants, with some differences, especially con Sicily and Cilento. The term ‘mbuttunate refers to the cuts made acceso the eggplants, traditionally 5-6, and it means “buttoned.” Stuffed with a mixture of bread and cheese, they are truly delicious stuffed eggplants. The double cooking method makes them special: first fried, then simmered con the sauce, the eggplants become soft inside and extremely tasty! Follow our steps and prepare this typical Calabrese recipe to delight your guests!
Here are other stuffed vegetables not to :
To prepare the stuffed eggplants Calabrian stylefirst wash the eggplants and remove the stem 1. Make lengthwise cuts acceso the eggplants 2being careful not to cut through the radice. 5-6 cuts will suffice for eggplants weighing about 7 oz (200g) each. Insert a pinch of coarse salt into the cuts 3.
Leave to drain acceso a rack with a container underneath for about 2-3 hours 4. Meanwhile, prepare the filling. Dice the bread crumbs 5 and grate the Caciocavallo 6Pecorino, and Parmigiano Reggiano.
Blend the bread crumbs con a 7 and transfer to a bowl. Add the cheeses 8mint leaves, and basil leaves 9.
well 10. Once the eggplants have released the liquid, rinse them well under to remove the salt 11. Dry them thoroughly with kitchen paper 12.
Now, fill the cuts con the eggplants 13 14. a very large pan (they should all fit), pour the sunflower oil, heat for a minute, then carefully place the eggplants con without burning yourself 15.
Cook over medium heat 16turning often 17 for about 10 minutes. Meanwhile, prepare the sauce. another large pan, pour the oil and add a whole peeled clove of garlic. Let it infuse. Now pour con the tomato sauce 18.
Season with salt, add the basil leaves 19and let cook for about 10 minutes. After 10 minutes, drain the eggplants 20 and transfer them to paper towels 21.
Transfer the eggplants into the sauce 22. Cook for about 25-30 minutes, turning gently at least 2-3 times. Once cooked 23serve them hot 24.
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