Calabrian Stuffed Eggplants

I have been eating these Calabrian Stuffed Eggplants, called Melanzane Ripiene alla Calabrese, my whole life. Frankly, I can think of no other dish that has so much meaning to me. As I was planning my Christmas menus this year, it occurred to me that I should probably write the recipe down once and for all, so that I could pass it on and share it with others. Up until now, I’ve been preparing the dish like an Italian, all by eye. Some people aren’t comfortable with that, so I tested the recipe twice last week to get it just the way I like it. I am very excited to share this family treasure with you, just in time for the holidays.

My first memory of these Calabrian stuffed eggplants, that we simply call “fried eggplants” in my family are from Christmas at my nonna’s (grandmother’s) house. As a child, I didn’t even like eggplant but I adored these. They were present at every holiday. I remember eating one after another as I played with my cousins. Eventually, I ate them at my Aunt Rose’s house when I started spending my holidays with her. (Stalking them out of the frying pan and filling up before the feast even started…) One day, she taught me how to make them myself.

A family tradition and passion

I didn’t quite realize the importance of these eggplants to other family members until I started preparing them. Once I began to make them for people like my dad, uncle and cousins, I understood the depth of enthusiasm my whole family felt for this dish. Hence, I often call these “Prestia crack” (the family name).

In 2004 I went to Calabria for the first time, to Marina di Gioiosa Ionica, where my dad was born. My cousins served these eggplants to me there too, which really surprised me! I had thought that the recipe was specific to my nuclear family. Not so, these Calabrian stuffed eggplants are truly a thing in that area. Not only did my cousins and my great-uncles make them for me, but I saw these Calabrian Stuffed Eggplants at restaurants and pre-made at supermarket deli counters. 

Melanzane Ripiene alla Calabrese

What are these Calabrian Stuffed Eggplants exactly? Well, they are similar to Polpette di Melanzane (eggplant balls) that are served throughout the south of Italy. In this tiny area of Calabria however, along the Ionian Sea, in towns like Marina di Gioiosa Ionica, Roccella Ionica, Siderno and Locri, they are prepared in a unique fashion. Like Polpette di Melanzane, you boil eggplant, drain it well, then mix the pulp with what you would put in a meatball – egg, parsley, basil, garlic, bread crumbs (or stale bread that’s been soaked in water), and cheese. What’s different about these is that instead of forming them into balls, you stuff the mixture back into the skin of the eggplant before frying them.

Crispy on the outside, creamy on the inside…

Traditionally for this recipe you would use baby eggplants, or what we call Italian eggplants in NYC. Generally, they are difficult to find and more expensive. In my version I’ve adapted the recipe a bit so that you can use medium to large globe eggplants that are readily available and more economical. If you have a garden, then by all means, use small baby eggplants for this. In Italy they eat seasonally, so they serve this preparation more in the summertime when eggplants are at their best. In the States, my family serves them year round. They are a must at Christmas on the antipasto table!

Variations and other ideas

In the recipe below, I’m going to provide the most basic version of the dish, but it is very flexible. Besides the filling mentioned above, you can add boiled potato that’s been put through a ricer, boiled ham, Prosciutto di Parma and even cooked meat. Frankly, I have never tried any of the additions because I love it so much as is, done simply. My aunt also tops the eggplants with tomato sauce and mozzarella and bakes them sometimes. 

Try them like this at first and then make them yours! Feel free to switch Pecorino Romano cheese for Parmigiano-Reggiano, or use a mix. If you can find Pecorino Calabrese, use that. I have written amounts here to provide you with a starting point. If you want the mixture to be denser, add more breadcrumbs. You will taste less eggplant this way, but it will make the mixture easier to work with and create more filling, so keep that in mind. Like garlic? Add more to taste. The same goes for everything else. You may also add an extra egg. I’ve done this quantity with one egg and two. It works either way. 

Mulingiani chjini…

This recipe should serve 4 people as an appetizer, making at least 20-24 stuffed eggplants, depending on how large you make them. If you end up liking them as much as I do however, you’ll be doubling and tripling the recipe after your first try. I ate over 15 of them alone while testing…

Now, to the recipe. Please let me know if you try them. I’d love to hear from you. Have you ever had anything like these before? Since this recipe has traveled from Italy to the US, I’m curious to know if any readers have seen these in Buenos Aires, Australia or other parts of the world where Italian immigrants have emigrated. Happy cooking!

Calabrian Stuffed Eggplants/Melanzane Ripiene alla Calabrese

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Serves: 4-6

Nutrition facts: 200 calories 20 grams fat

Rating: 4.3/5

( 10 voted )

Ingredients

• 1 kg (2.2 lbs) globe eggplants, medium-large sized, about 2-3 total
• 1 egg
• 1 heaping tablespoon fresh Italian flat-leaf parsley, chopped
• 1 tablespoon fresh basil, chopped
• 2 lg cloves garlic, minced
• 90 grams (3 oz/scant 1/2 cup) Pecorino Romano cheese, freshly grated, or to taste
• 80 grams (2.8 oz/scant 1/2 cup) bread crumbs, or more to taste
• salt and freshly cracked black pepper, to taste
• 2 tablespoons extra virgin olive oil
• oil for frying

Instructions

1. Set a large pot of water to a boil.
2. If you can find smaller Italian baby eggplants, trim the top and bottom off and cut them in half length-wise. If you cannot find them, trim the top and bottom off of regular, globe eggplants and cut into quarters, length-wise. Cut the quarters into 3-inch lengths, or use 2-inch lengths if you want smaller sized portions. For a medium eggplant, you should have about 8 pieces per eggplant, and 12 for large eggplants.
3. Once the water comes to a boil add salt and boil the eggplants, with the skin on until tender, stirring frequently and delicately to ensure that they are submerged, about 15-20 minutes. When tender, place them in a colander to drain.
4. Meanwhile, prepare the filling ingredients.
5. Once cool enough to handle, very gently scoop the eggplant flesh out of the skins with a spoon. Keep the skins and set aside.
6. Place the eggplant in a clean kitchen towel and squeeze out any excess liquid. Next, coarsely chop the eggplant and place in a bowl with the other filling ingredients. Mix by hand until thoroughly combined. The mixture should be dense but not too firm. Taste for seasoning. You can fry a bit of the mixture first to check the seasoning and to see if you like the consistency.
7. Place the extra virgin olive oil in a ramekin near your work station. It's time to re-stuff the skins with your mixture. Rub the palm of your hands with some of the oil to keep the filling from sticking to you, adding more oil as necessary. This will also help you smooth the tops. Fill each eggplant skin well, smoothing the top and sides well, making sure that the skin is kind of wrapped on the sides. If you tear a skin and have leftover eggplant, make a patty out of anything that's left.
8. In a large skillet, place about 1/2-inch/1 1/2 centimeters of oil and heat over medium-high heat. You'll know that the oil is hot enough if you place the base of a wooden spoon in the oil, and the oil bubbles vigorously.
9. Have a plate or sheet pan lined with paper towels ready by the stove.
10. Fry the eggplants until golden on each side and serve hot or at room temperature. (They are also brilliant, cold from the fridge the next day. For breakfast!)

Notes

Do ahead tips: You may boil the eggplants days in advance and store the cooked, drained eggplant separately from the skins in the refrigerator. Alternatively, you can assemble the eggplants ahead and place on a sheet pan in the refrigerator, 1-2 days in advance and fry them the day you are serving them. You may also form the eggplants, freeze them on a sheet tray and place them in a freezer bag. Defrost in the refrigerator and fry before serving.