Stuffed Aubergines with Tomato Sauce

Stuffed aubergines are a typical dish from the Mediterranean, popular in Italy and other countries like Greece and Turkey. In Italy, they are especially beloved in the Southern regions, including Puglia, Campania, Basilicata, Calabria, and Sicily.

Let us show you how to make them easily.

Ingredients

5 purple aubergines medium large (or the aubergines you can find)
3 bottles Belmorso Italian Tomato Pasta Sauce – Tomato & Basil
1 scamorza cheese block grated
500 gr mixed minced meat (or use all minced beef, if you prefer)
Grated parmesan cheese
Salt and pepper
Optional herbs like oregano, basil (dry or fresh)
Belmorso Extra Virgin Olive Oil 1 lt

How To Make It

Part 1: Preparing the aubergines boat shell for stuffing

Wash the aubergines and pat dry them.
Cut them in half and fry them in plenty of olive oil or sunflower oil. If you are intimidated by the deep frying, you can bake them instead for about 40 minutes. I suggest you cover them with foil and put them at the bottom of your oven, so they don’t dry too much. Blanching them before you bake them is also a good idea to keep them from drying in the oven. Of course, frying them is the best option for this recipe.
Let them cool, and then empty the inside of each one, using a tablespoon.
Cut the inside of the aubergine you scooped out into pieces and add it to a bowl.

Part 2: Preparing the stuffing

Proceed by adding these other ingredients to the bowl with the scooped aubergines pieces.
Add one bottle of Belmorso tomato and basil sauce, the ground beef, all the scamorza cheese cut into cubes, a few drizzles of Belmorso EVOO, and season with salt and pepper to your taste.

Part 3: Stuffing the aubergines and cooking

Take a baking dish and layer some tomato sauce on the bottom.
Use a tablespoon to stuff the fried aubergine shells with the stuffing you just mixed in your bowl.
Place the stuffed aubergines one next to the other in the dish.
Top each aubergine with more tomato and basil sauce.
Sprinkle the grated parmesan on each stuffed aubergine.
Bake in the oven pre-heated at 200 °C for 35 to 40 minutes.