Stuffed eggplant is a classic Mediterranean dish: simple, authentic, and bursting with flavors that evoke the land and sun of the South. In this version, we enrich them with a fresh and fragrant filling of cherry tomatoes, olives, capers, and basil, bound together by Colli Borbonici® extra virgin olive oil, which adds character and harmony.
A rustic and colorful dish, perfect as a vegetarian main course or as a tasty side dish for summer dinners.
🌿 Ingredients (for 4 people)
2 large aubergines
200 g of ripe cherry tomatoes
80 g of pitted black olives
1 tablespoon of desalted capers
A few leaves of fresh basil
Colli Borbonici® extra virgin olive oil to taste
Salt to taste
A little water for cooking
👩🍳 Preparation
Prepare the aubergines
Wash and cut the aubergines in half lengthwise.
Using a knife, score the pulp to form a lattice pattern.
Sprinkle with a little salt and let it rest for about 1 hour to eliminate the cooking water.
Rinse them well and squeeze them lightly.
Prepare the filling
Cut the cherry tomatoes into cubes.
Add sliced olives, chopped capers, and chopped basil.
Season with plenty of Colli Borbonici® oil.
Fill the aubergines
Arrange the aubergines in a lightly greased baking dish.
Fill them with the mixture prepared previously.
Pour a drizzle of water on the bottom of the baking dish.
Cooking
Bake at 220°C for about 30 minutes, until the surface is golden and fragrant.
Service
Serve the stuffed aubergines hot or warm, with a drizzle of extra virgin olive oil to enhance their flavour.
🌟 The touch of Colli Borbonici® EVO Oil
In this dish, oil is the ingredient that harmonizes all the flavors:
enhances the sweetness of the cherry tomatoes,
balances the saltiness of the capers,
combines the intensity of the olives with the freshness of the basil.
The result is an authentic, healthy, and irresistible Mediterranean dish.