Eggplant Ripieni

Eggplant Ripieni


200g pork mince
200g lamb mince
50g breadcrumbs
1tsp Sicilian oregano
pinch cayenne pepper
50g chopped parsley
500ml napoli sauce
salt to taste
4 baby eggplants
100g grated parmesan
4 tbls parmesan to serve


Slice eggplant long ways in half, score the flesh careful not to peirce the skin cook in boiling water for approx 5 minutes or until soft, remove from the water and cool in the refrigerator on a tea towel. Combine both minces and breadcrumbs, parmesan, oregano, cayenne pepper and parsley season to taste.

Once eggplants are cool scoop out flesh and add to the mince taking care not to tear the eggplant skin.

Stuff the eggplants skins with the mince mixture and place onto a roasting dish, spoon napoli over eggplants and bake at 180'c for approx 20 minutes or until cooked through.

Remove eggplants from oven and sprinkle remaining parmesan over eggplants and place back in oven for a further 5 minutes until parmesan is golden.

Recipe provided by Sarti

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