Scamorza-Stuffed Aubergines

Scamorza-Stuffed Aubergines, known in Italy as Melanzane Ripiene con Prosciutto e Scamorza, is a comforting and flavourful dish inspired by traditional Italian cucina casalinga. Tender aubergines are hollowed and filled with sautéed aubergine flesh, garlic, breadcrumbs and cubes of Scamorza, then baked until golden and melting inside. Rich, aromatic and beautifully rustic, this authentic Italian recipe works perfectly as a light main course or a hearty side dish.

Author

Affetto Italiano

Prep Time

20 minutes

Cook Time

30 minutes

Servings

2

Cuisine

Italian

Ingredients

• 2 medium Aubergines
• 120g Scamorza Affumicata (shop here), cubed
• 50g Breadcrumbs
• 1 Garlic clove, chopped
• Olive Oil (shop here)
• Parsley, salt & pepper

Directions

1. Slice aubergines in half and scoop out the flesh.
2. Chop the flesh and sauté with garlic and olive oil.
3. Mix with breadcrumbs, scamorza cubes, and herbs.
4. Fill the aubergine halves and bake at 190°C for 25 minutes until golden and melty.