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Melanzane a barchetta | Neapolitan Baked Aubergines
(0)
55 min
Under an hour
Knuspr-Küche
Sonnengereifte Auberginenschiffchen nach neapolitanischer Art, gefüllt mit saftig geschmorten Auberginenwürfeln, süßen Kirschtomaten, aromatischen Oliven und feinen Kapern. Goldbraun überbacken mit zart schmelzendem Mozzarella und einer knusprigen Parmesan-Kruste – ein italienischer Spätsommerklassiker aus dem Ofen.
Ingredients
Preparation method
Preparation & Hollowing Out
Preheat the oven to 200 °C top/bottom heat. Thoroughly wash the aubergines, pat dry, and cut in half lengthwise. Score the flesh in a crosshatch pattern with a sharp knife, leaving a border of about 1 cm from the skin. Carefully scoop out the flesh with a spoon to create sturdy aubergine boats ('barchette').
Cut the scooped-out aubergine flesh into approx. 1 cm cubes. Lightly sprinkle the inside of the aubergine boats with salt and set aside for 10 minutes, then gently dab away any released water with kitchen paper.
Preparing the Aromatic Filling
Heat 30 ml of olive oil in a large frying pan. Sauté the aubergine cubes over medium to high heat for about 5 to 7 minutes until golden brown. Finely chop the garlic and halve or quarter the cherry tomatoes.
Chef's tip
Texture tip: For an exceptionally crispy gratin crust, rub the breadcrumbs between your fingers with a teaspoon of olive oil and the Parmesan before sprinkling.
Serving tip: Tastes fantastic warm straight from the oven, but develops an even more intense flavour when served lukewarm at room temperature – in true Southern Italian tradition.
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