Italian gourmet almond, fig, pistachio and sesame cookies baked and shipped from our bakery in Italy to you; all natural, fresh, and baked to order. Great Italian recipes!
What's New?   Our Italian cookies   Order your Italian cookies!   People are talking!   Try our almonds   Take a tour of our Italian bakery   Italian and Sicilian recipes   Shipping   Adriana's customer service   Italian resources
For Italian and Sicilian recipes and the latest holiday specials, subscribe to the CookiesFromItaly.com newsletter:
Subscribe Unsubscribe

Recommended

 
 
 
 
 
 
 
 
Recipe Feeds
 
Follow Adriana on FB:
adriana's italian and sicilian recipes
Roasted Eggplants With Ricotta Cheese
Roasted Eggplants With Ricotta Cheese
(Melanzane In Forno Alla Ricotta)
 
 
Ingredients:
 
4 small eggplants, halved lengthways
5 oz (150 grams) ricotta cheese
4 tablespoons Parmigiano cheese, freshly grated
2 oz (50 grams) dried mushrooms
Extra virgin olive oil, for brushing and drizzling
2 garlic cloves, chopped
1 fresh flat-leaf parsley sprig, chopped
1 egg, lightly beaten
Pinch of dried oregano
2 salted anchovies
Salt and pepper
 
Directions:
 
To fillet the whole salted anchovies, cut off the head and tails, and press along the backbones with your thumb.

Soak in cold water for 10 minutes and then drain.
 
Put the mushrooms in a bowl, add hot water to cover and leave to soak for about 30-35 minutes.

Preheat the oven to 180C (350F) Gas Mark 4.

Brush an ovenproof dish with olive oil.

Scoop out the flesh from the eggplants into a bowl without piercing the shells.

Cook the shells in salted, boiling water for 8-9 minutes.
 
Remove with a fish slice and place upside down on kitchen paper to drain.

Add half the eggplant flesh to the same water, cook for a few minutes, then drain, squeeze out and mix with the garlic and parsley.

Mix together the ricotta, Parmigiano cheese, egg and oregano in a bowl and season with salt and pepper.
 
Stir in the eggplant and garlic mixture.

Drain and squeeze out the mushrooms.

Chop the mushrooms and anchovies together and stir into the mixture.

Spoon the mixture into the eggplant shells, place in the prepared dish and drizzle with olive oil.

Bake for 40-50 minutes, basting occasionally with the cooking juices. Serve hot. Serves 4.
Subscribe to the CookiesFromItaly.com
Free Newsletter!
 
The weekly newsletter provides hard to find Sicilian and Italian recipes, holiday specials, the latest updates on our company, special "members only" offers and much more.
 
Read Adriana's Back Issues.
Fill in the form to 
subscribe to the newsletter:
Your E-mail address:
Subscribe Unsubscribe
Please check your e-mail address and make sure it is correct.
Print this recipe!  Send this recipe to a friend!
 
recipes
"Updated weekly!"
 
bullet

Antipasti

bullet

Beef

bullet

Bread

bullet

Desserts

bullet

Egg

bullet

Lamb

bullet

Pasta

bullet

Polenta

bullet

Pork

bullet

Poultry

bullet

Rabbit

bullet

Risotto

bullet

Salads

bullet

Sauces

bullet

Seafoods

bullet

Soups

bullet

Vegetables

Need More Recipes?
Sign up for more recipes from our Italian affiliates:
Oregano From Italy