Melanzane allo Scarpone

Ingredients for 4 persons

• 2 eggplants (medium-sized)
• 50 g Olives
• 50 g Chopped almond
• 70 g Panko
• 1 lemon
• 70 ml extra virgin olive oil
• 400 g cherry tomatoes
• Pinch of salt
• Zallotti Blossom to taste
• Floregano to taste
• Basil Cress to taste
• Limon Cress to taste

Method

• Cut the eggplant in half lengthwise.
• Make incisions in the flesh of the eggplant by cutting horizontal and vertical lines, without damaging the skin.
• Heat extra virgin olive oil in a pan and fry the eggplant cut side down until golden brown.
• Place the baked eggplant on a baking sheet and continue baking in the oven at 180 degrees Celsius for 15 minutes.
• In a bowl, mix the capers, cherry tomatoes, olives, panko chopped almonds, Basil Cress, Floregano, and the florets of Zallotti Blossom (chimichurri/salsa verde).
• Remove the eggplant from the oven and fill it with the mix of cress, tomato, olives, capers, chopped almonds, and Zallotti Blossom flowers.
• Place the stuffed eggplant back in the oven at 180 degrees Celsius and bake for another 10 minutes.
• Garnish the eggplant with Limon Cress and grate some lemon zest over it for a fresh finish.

Melanzane a scarpone is a simple and tasty vegetarian main dish, delicious both hot and cold. They can be prepared in the oven or deep-fried and are always delicious. This recipe is the oven version, easy to make at home. It is the lighter version, considering many people are on a diet. You can also add or change some additional ingredients.

Cooking technique: skillet and oven

Recipe: Giovanni Don Anselmo D'Apice