Melanzane a barchetta | Neapolitan stuffed aubergines
(0)
60 min
Under an hour
Sezamo
Melanzane a barchetta este o rețetă clasică din bucătăria napoletană: bărci de vinete rumenite la cuptor, umplute cu roșii cherry dulci, măsline negre, capere aromate, usturoi și pesmet crocant.
Preparation method
Preparing the aubergines
Preheat the oven to 190°C. Wash the aubergines, dry them, and cut them in half lengthwise. Carefully scoop out the flesh with a spoon, leaving a border of about 1 cm along the skin to form sturdy boats.
Cut the scooped aubergine flesh into small cubes. Sprinkle a little sea salt over the aubergine boats and the flesh cubes, and leave them for 10 minutes to draw out excess bitter moisture, then pat them dry with a kitchen towel.
Preparing the Neapolitan filling
In a large skillet, heat 30 ml of extra virgin olive oil over medium heat. Add the finely chopped garlic cloves and the cubed aubergine flesh. Sauté everything for 6-8 minutes, until the aubergines become tender and golden.
Chef's tip
Rinse the capers under cold running water before using them to remove excess salt or vinegar.
Melanzane a barchetta is a traditional Neapolitan dish that is often considered even tastier when served at room temperature a few hours later.
25 min
Under an hour
