List of Ingredients
- 3 of eggplants
- 5 OZ. of black olives
- 3 OZ. of stale bread
- 2 OZ. of salted anchovies (cleaned) or anchovies in oil
- 2 OZ. of salted capers
- 2 of ripe tomatoes
- 1 of clove of garlic
- Extra-virgin olive oil
- Dried oregano
- Parsley
- Salt
Method
To make our recipe for roasted and stuffed eggplant, start by peeling and cutting the eggplants in half lengthwise. Using a knife, cut a grid shape into the flesh, salt them generously and let them rest for an hour with the flesh side facing down. Chop a handful of parsley and the anchovies.
Crumble the stale bread and remove the pits from the olives. Rinse the capers under running water to desalinate and mince the garlic clove. Blanch the tomatoes in boiling water for a few seconds to peel them.
Then remove the seeds and dice into cubes. Season the crumbled bread with the parsley, garlic, capers, olives, anchovies, oregano and a diced tomato. Mix well. Wash and dry the halved eggplants, which have been purged of excess liquid.
Transfer them to an oven-proof fish and distribute the breadcrumb-vegetable mixture evenly across the eggplant. Add the other half of diced tomato on top and drizzle with olive oil. Bake at 320°F (160°C) for 60-70 minutes. Serve hot or warm as a one-course dish!