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Sicilian stuffed aubergines, scent of the Mediterranean

Sicilian stuffed aubergines

Of all the Sicilian recipes today we want to offer you a perfect one for the summer, tasty and delicious: Sicilian stuffed aubergines.

The Sicilian stuffed aubergines, already at the first taste, will catapult you to Sicily with their full and decisive flavour . In fact, this magnificent land has brought together all the flavors of the Mediterranean basin in a single dish, making them the protagonists of the best stuffed aubergines you can ever hope to taste.

The most surprising aspect is that they have used all "poor" ingredients to do this. In fact, Sicilian stuffed aubergines are meatless : inside we find breadcrumbs, cherry tomatoes, parsley, capers and caciocavallo which combined together enhance the bittersweet taste of aubergines . Let's see together how to prepare this perfect recipe for the summer.

Sicilian stuffed aubergines
Sicilian stuffed aubergines

How to prepare the recipe for Sicilian stuffed aubergines

  1. First wash the aubergines , remove the head where the stem is and cut them in half lengthwise .
  2. With a spoon, scoop out the pulp and keep about half of it aside, which will then be used for the filling. At this stage, be careful to keep the shell intact.
  3. Salt the inside and turn them upside down on a cutting board so that they can lose the vegetation water.
  4. In the meantime, brown the oil in a pan with the garlic clove.
  5. Add the diced aubergine pulp and cook for a few seconds.
  6. Chop the capers and parsley and add them to the pan together with the cherry tomatoes cut into quarters and the sliced ​​olives .
  7. Leave to cook for 10-15 minutes , the time for the eggplant pulp to soften.
  8. Separately, in a bowl, soak the breadcrumbs in the milk .
  9. Then squeeze it well and transfer it to a bowl together with the prepared sauce and the Parmesan cheese .
  10. Cut the caciocavallo into cubes and add it to the filling, mixing well.
  11. Arrange the aubergines in a baking dish suitable for cooking in the oven and stuff them well with the filling, pressing down lightly.
  12. Bake at 180°C for an hour then let it cool for a few minutes before serving.

Served warm or at room temperature, this recipe with aubergines will conquer everyone. We also recommend trying the baked stuffed aubergines made with minced meat and perfect if you want to bring two variations of the same dish to the table.


The Sicilian stuffed aubergines can be kept in the refrigerator , well covered with plastic wrap, for 2-3 days. You can eat them at room temperature or after slightly warming them in the oven or pan. It is also possible to freeze them once cooked and when needed, let them defrost completely before placing them in the oven at 180°C for 25 minutes.

Also try all the otheraubergine recipes that we have prepared for you!

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