Classic Melanzane Ripiene Recipe: How to Make Stuffed Aubergines Like a Puglian Chef

Aubergines are a staple of Puglian cuisine, and when spring is in full swing, you’ll find them piled up on market stalls, flanked by the first tomatoes and fragrant bunches of basil. One of the most popular ways to combine these tasty ingredients is melanzane ripiene (stuffed aubergines), a delicious, simple antipasto that can be served hot or tepid with some crusty bread on the side. Here’s the recipe.

Melanzane ripiene

(Puglian stuffed aubergines)

Ingredients (serves 4)

2 aubergines

50g breadcrumbs

4 tbsp grated pecorino cheese

1 clove garlic, chopped

A bunch of basil

4 anchovy fillets

2 tins chopped plum tomatoes (or four large chopped tomatoes)

Extra virgin olive oil

Salt and pepper

Procedure

Bring a pan of water to a boil and salt. Cut the aubergines in half lengthways and place in the water for about 5 minutes. Then take out using a slotted spoon and leave to cool.

When the aubergines are cool enough to handle, scoop most of the pulp (being careful not to damage the skin) and chop quite finely.

Heat a little olive oil in a pan and gently fry the chopped garlic. Add the anchovies, letting them melt, and then the chopped aubergine pulp. Cook for a few minutes before adding the tomatoes. Season with salt and pepper, tear in a handful of basil leaves, and cook on a low heat, stirring occasionally, until you get a thickish sauce.

While the sauce is cooking away, heat the oven to about 220C, place the aubergine cases on a slightly oiled baking tray and, when the sauce is ready, spoon it into the aubergines. Top liberally with the pecorino cheese and the breadcrumbs and place in the oven for about 20 minutes.

When you’re ready to serve (it can be served hot or at room temperature), garnish with a few more leaves of basil and a dribble of extra virgin olive oil.

Buon appetito!