BAULETTI DI MELANZANE VERSIONE MIA or STUFFED EGGPLANTS, MY VERSION

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Today’s recipe comes from the Italian food magazine Sale & Pepe. I have adhered to Cannella of La Zucchiera’s monthly event where we make at least a recipe from that magazine every month. Well we should but last month I didn’t make a single one because I just didn’t fancy any of the recipes in the June issue and in order to make up for that I have promised to post two this month, This is the first and I knew I had to make it when I saw this type of very long eggplants the other day when I went shopping. I didn’t remember the recipe that well so I had to make some changes, for example I didn’t have the rucola required so I used some leek leaves instead and I forgot to take out the salsiccia from the freezer in time so I sliced it and fried it before mixing it with the filling instead of mashing it and mixing it raw. I think that the leek actually is a better idea than the rucola because it gives a nice leeky taste to the whole.

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BAULETTI DI MELANZANE VERSIONE MIA or STUFFED EGGPLANTS, MY VERSION
2 servings

2 long and thin eggplants
1 biggish tomato
1 clove of garlic
1 salsiccia sausage
4 leaves of the white part of the leek
Salt
Olive oil

– Divide the eggplants lengthwise but not completely, just as if they were books if you get what I mean. Take out the meaty part with a small knife or a spoon and dice it. (Here the recipe suggests to salt it and leave it to drain the bitter juices but I never do so and I have never found eggplants any more bitter than when I did it so I suggest to skip that!)
– Pour some oil in a skillet or a pan and sauté the slightly crushed garlic clove for a minute or two before removing it.
– Add the eggplant and some salt and sauté for about 5 minutes before adding the tomato that you have cut into small dice. Cook for 10 more minutes.
– Cut the salsiccia into think slices and fry them quickly on both sides. Mix them with the rest.
– Open the eggplants and put a leek leave into each hollow/side before filling them with the
Eggplant-salsiccia mix.
– Close the eggplant and secure it with a string made for kitchen use before putting them in a oven proof form of some sort. Pour some olive oil over and bake them in a pre-heated oven (180° centigrades) for 40 minutes.

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L