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Melanzane a Barchetta | Stuffed Baked Aubergines
(0)
45 min
Under an hour
Knuspr-Küche
Zarte Auberginenhälften gefüllt mit saftigen Kirschtomaten, aromatischen Kalamata-Oliven, Kapern und schmelzendem Mozzarella. Ein neapolitanischer Klassiker aus dem Ofen, der nach Spätsommer in Italien schmeckt!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat. Wash the aubergines, halve them lengthwise and carefully hollow out the flesh with a spoon, leaving a border of about 1 cm. Place the hollowed-out halves on a baking sheet lined with baking paper, lightly salt the insides and brush with a little olive oil. Pre-cook in the oven for approx. 15 minutes.
Cut the scooped-out aubergine flesh into small cubes. Quarter the cherry tomatoes. Roughly chop the black olives. Finely chop the garlic cloves.
Filling & baking
Heat 2 tbsp of olive oil in a pan. Sauté the diced aubergine flesh and garlic in it over medium heat for approx. 5 minutes until the cubes are soft and lightly browned.
Chef's tip
For an extra crispy crust, you can mix the breadcrumbs with a little grated Parmesan or Pecorino before sprinkling.
The aubergine boats taste delicious warm straight from the oven, but are also perfect lukewarm as a Mediterranean summer dish served with fresh ciabatta.
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