Drain the boiled shells well and let the cooked flesh cool before mixing in the egg. The filling should be moist and hold a soft mound.
Make ahead Cook the filling vegetables ahead, cool promptly and refrigerate. Fill the shells and bake when ready to eat.
Melanzane ripiene alla calabrese
Prep 30 min · Cook 1 hr · Rest 10 min · Serves 4 · Difficulty Medium
Method
Reserve about one third of the eggplants for the filling. Halve the rest lengthwise and scoop out their flesh with a small spoon, leaving shells about 1 cm thick. Peel the reserved eggplant and dice it with the scooped flesh.Reserve about one third of the eggplants for the filling. Halve the rest lengthwise and scoop out their flesh with a small spoon, leaving shells about ½ in thick. Peel the reserved eggplant and dice it with the scooped flesh.
Bring 2000 ml water to a boil with the vinegar and 4 g salt. Simmer the shells for about 20 minutes, until tender but intact. Drain cut-side down on a rack. Cook in batches if needed, keeping the shells submerged without crushing them.Bring 8½ cups water to a boil with the vinegar and 4 g salt. Simmer the shells for about 20 minutes, until tender but intact. Drain cut-side down on a rack. Cook in batches if needed, keeping the shells submerged without crushing them.
While the shells cook, chop the onion and garlic. Soften them in 20 ml oil for 3–4 minutes, then add all the diced eggplant flesh and the remaining salt. Cook over medium-low heat for 25–30 minutes, stirring, until soft and no longer watery. Let cool for 10 minutes.While the shells cook, chop the onion and garlic. Soften them in 1¼ tbsp oil for 3–4 minutes, then add all the diced eggplant flesh and the remaining salt. Cook over medium-low heat for 25–30 minutes, stirring, until soft and no longer watery. Let cool for 10 minutes.
Heat the conventional oven to 250°C. Mix the cooked flesh with torn bread crumb, beaten egg, pecorino, tomato paste, chopped parsley and 25 g breadcrumbs. Spoon into the drained shells without packing hard. Arrange in a baking dish in one layer with the halved tomatoes.Heat the conventional oven to 475°F. Mix the cooked flesh with torn bread crumb, beaten egg, pecorino, tomato paste, chopped parsley and 1 oz breadcrumbs. Spoon into the drained shells without packing hard. Arrange in a baking dish in one layer with the halved tomatoes.
Scatter the remaining breadcrumbs over the filling and drizzle the remaining oil over the dish. Bake for 15–18 minutes, until golden and hot through, with the egg filling set. Finish with torn basil. Use extra dishes for a larger batch, keeping the same shell and filling thickness.Scatter the remaining breadcrumbs over the filling and drizzle the remaining oil over the dish. Bake for 15–18 minutes, until golden and hot through, with the egg filling set. Finish with torn basil. Use extra dishes for a larger batch, keeping the same shell and filling thickness.
