Italian Recipes
MELANZANE RIPIENE CON CACIOCAVALLO

MELANZANE RIPIENE CON CACIOCAVALLO

Eggplants Stuffed with Caciocavallo

How to make the Eggplants Stuffed with Caciocavallo:

Cut the eggplants in half lengthwise, scoop out the pulp, and arrange the eggplants side by side in an oiled baking pan. In a saucepan, heat 2 tbs. of oil and brown the garlic, then add tomatoes, the pulp of the eggplant, capers, anchovies, onions and cook for 10 min. over medium heat. Next, mix in the Caciocavallo, parsley and basil. Adjust the seasoning with salt and pepper. Blend all the ingredients well and fill the eggplants with the mix. Sprinkle with salt and oregano. Bake for about one hour at 325°F.

Recipe courtesy of The Italian Trade Commission.

Serves 4

Italian recipes summary

BREAD, PIZZA and FOCACCIA
SAUCES and DRESSINGS
Appetizers: VEGETABLES
Appetizers: UOVA and FRITTATA
Appetizers: MEAT and CHEESE
Appetizers: FISH
First Courses: SOUPS
First Courses: DRIED PASTA
First Courses: FRESH PASTA
First Courses: STUFFED FRESH PASTA
First Courses: RICE, POLENTA and GNOCCHI
Main Courses: BEEF and VEAL
Main Courses: PORK, LAMB and GOAT
Main Courses: POULTRY and GAME
Main Courses: FISH
Main Courses: SNAILS, FROGS, INNARDS and more
SALADS and SIDE ORDERS
DESSERTS
ICE CREAM