Melanzane Ripiene alla Calabrese
Calabria · secondo · serves 4 · 90 min total · medium
Calabria's stuffed aubergines borrow Sicilian technique and add 'nduja — the spicy spreadable salami that turns every meat sauce into Calabrian.
Ingredients
- 4 aubergines medium aubergines
- 200 g ground pork
- 40 g 'nduja
- 80 g breadcrumbs
- 1 egg egg
- 80 g caciocavallo, grated
- 1 handful parsley
- 2 cloves garlic
- 400 g passata
- 1 handful basil
- 4 tbsp olive oil
Method
- Halve aubergines lengthways. Scoop out flesh leaving 1 cm shells. Salt shells, drain 30 minutes.
- Chop scooped flesh fine. Sauté in olive oil with garlic 8 minutes.
- Add ground pork, brown. Stir in 'nduja — it melts into the meat.
- Off heat, mix with breadcrumbs, egg, half the caciocavallo, parsley, salt.
- Stuff aubergine shells generously. Top with remaining caciocavallo.
- Make a quick tomato sauce: warm passata with olive oil, basil. Pour into a baking dish.
- Sit stuffed aubergines on top. Bake at 180°C (355°F) for 45 minutes.