A taste of Liguria: Stuffed aubergine recipe

August 01th 2011 by Silvia

Guest post by Sac à poche

Credits: Flickr

I learned how to prepare this recipe from my great aunt Bice. As most of the recipe from my region comes from very simple ingredients produced in the area. When she knew the time was ready for a particular product (aubergine, courgette, tomatoes,...) she gave a call to her favorite farmer to prepare her the basket with the seasonal products. She never kept the vegetables in the fridge, she used them straight after. Here is one of my favorite recipes! The stuffed aubergine are perfect as appetizer. The aubergine can be replaced with the courgettes.


1 Kg small aubergines
50 gr grated parmigiano cheese
100 gr ricotta cheese
100 pork sausages
1 shallot
2 big eggs
bread crumbs

Wash the aubergines, boil for about 15 minutes. Then drain them and cut lengthwise into halves. Remove the pulp with a teaspoon without breaking the skin.
Place the aubergine shells in a greased baking pan.
To prepare the filling: in a frying pan heat a couple of tablespoon of oil and the chopped shallot and add the aubergine pulp. Cook at moderate heat for about 10 minutes. Meanwhile put in a bowl: eggs, ricotta cheese, grated parmigiano, pork sausages, marjoram, salt and pepper. Stir well all the ingredients above.

Add the aubergine to the mix. The mixture should be thick enough to be put in a sac à poche (pastry bag). If not add a couple of breadcrumbs to the mixture.
Put the batter in the pastry bag and fill the aubergine shells with the mixture previously prepared.
Bake for about 30 minutes in a preheated oven at 180° C.

Guest post By Sac à poche

Sac à poche was born in 2009 with the aim to organize all the recipes collected from Maia's family, cooking courses, books, jottings and new ideas. It is the perfect combination of her two main hobbies: cooking and photography. Can follow her on the  blog!

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  1. maia says:

    che bello leggermi qua! grazie per l'opportunita' a presto

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A taste of Liguria: Stuffed aubergine recipe