Melanzane ripiene alla reggina
Melanzane ripiene alla reggina are a classic of Calabrese cuisine, particularly from Costa Viola and the Reggio Calabria area. Eggplants cut in half and filled with a crispy mixture of breadcrumbs, salted capers and anchovies, enriched with grated pecorino cheese. Finished in the oven until golden-brown, they represent the essence of Calabrese Mediterranean cuisine: simple, genuine and full of flavour.
Preparation
- 1
Wash the melanzane and cut them lengthwise in half. Using a knife, score the flesh along the edges and gently hollow them out with a spoon, creating a cavity for the filling. Lightly salt the interior and let them rest for 10 minutes.
- 2
Rinse the capers under cold water to remove excess salt. Clean the anchovies and desalt them, then chop finely together with the capers.
- 3
In a bowl, mix the crumbled breadcrumbs with the chopped anchovy and caper mixture, grated pecorino romano, fresh chopped parsley, pepper to taste and 2-3 tablespoons of extra virgin olive oil.
- 4
Arrange the melanzane with the cut side facing up in an oiled baking dish. Generously fill each cavity with the prepared mixture, pressing lightly.
- 5
Drizzle the surface of the stuffed melanzane with a thread of extra virgin olive oil and, if desired, a dusting of additional pecorino.
- 6
Bake in a preheated oven at 190°C for 40-45 minutes, until the melanzane are tender and the filling takes on a golden colour.
Chef's Tips
Choose medium-sized melanzane with an intense purple colour. If the breadcrumbs are very hard, lightly dampen them with 1-2 tablespoons of cold water before mixing.