EGGPLANT BOATS
In Puglia, these stuffed eggplants are often called barchette di melanzane—little eggplant boats.
And once you see them, it’s impossible not to understand why.
The hollowed shells become tiny vessels carrying a savory filling of eggplant pulp, mortadella, pecorino cheese, breadcrumbs, parsley, and egg, all crowned with a spoonful of tomato sauce.
Simple ingredients.
A deeply satisfying result.
And one of the many ways Southern Italians transform summer vegetables into dinner.
A RECIPE MADE FOR SUMMER
One of the things I love most about these stuffed eggplants is that they feel substantial without being heavy.
Vegetables.
Cheese.
A little cured meat.
A slice of toasted bread on the side.
Dinner solved.
The preparation is surprisingly simple too.
The eggplants are first softened in a pan, then hollowed out and mixed with the filling before returning to the oven.
Nothing complicated.
Just the kind of practical home cooking that Italian families have relied upon for generations.
THE BEAUTY OF ADAPTATION
Like many traditional Italian recipes, this one welcomes small changes.
Pecorino can become Parmesan.
Mortadella can become ham.
Every family has its preferred version.
The important thing is preserving the spirit of the dish: making something delicious out of simple ingredients already waiting in the kitchen.
Italian stuffed eggplant
Stuffed eggplant recipe with tomato, breadcrumbs, pecorino or Parmesan, and mortadella or ham.
Ingredients
- 2 eggplant
- 2 slices of mortadella
- 1 egg
- 2 tablespoons of tomato passata
- 1/2 garlic clove
- 2 tablespoons of chopped parsley
- 2 tablespoons of breadcrumbs
- 2 tablespoons of grated pecorino cheese + 1-2 teaspoons
- extra-virgin olive oil
- salt
Instructions
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Divide the eggplant in two and slice them with a knife, diagonally, in both directions. Go deep, almost to the peel. Sprinkle every half with a pinch of salt.
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In a large and tall pan heat 2 tablespoons of olive oil and 1/4 cup of water.
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Add the eggplant, open side down, cover and cook until fork tender.
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Remove from heat and bring to room (or manageabltemperature. Scoop out the pulp with a spoon; try not to rip the peel (that will contain the stuffing). Collect the pulp in a medium bowl.
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Preheat oven to 180°C (350°F).
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In a food processor blend the parsley, the mortadella, the breadcrumbs, and two tablespoons of pecorino cheese. Pour everything into the eggplant pulp bowl, add the egg and mix thoroughly.
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Place the eggplant peels in a medium/small casserole (lined with parchment paper), fill them with the stuffing, dividing it equally between the four halves.
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In a small bowl, mix the tomato passata with a teaspoon of olive oil and a pinch of salt.
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Pour the passata on top of the stuffed eggplant. Sprinkle them with the remaining pecorino and bake them 40-50 minutes, until you see a tiny crust formed on the borders.
Recipe Notes
Serve the eggplant hot or room temperature.
FROM LECCE’S SIMPOSIO
These stuffed eggplants first appeared in Lecce’s Simposio, a cookbook dedicated to the Florence of the South, where eggplants, slow summer lunches, white stone streets, and the flavors of Salento weave together into everyday life.
Inside you’ll find many more recipes, stories, traditions, and photographs from one of Italy’s most beautiful corners.
Enjoy your stuffed eggplants!
Claudia