Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives)

May 10, 2023May 10, 20230 0

Melanzane Ripiene con Capperi e Olive (Stuffed Eggplant with Capers and Olives) recipe for a healthy and satisfying meal

by The Chefin Main

Prep

20 min

Cook

1 hr

Ready In

1 hr 20 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Melanzane Ripiene con Capperi e Olive is an Italian dish that involves stuffed eggplants with a mixture of eggs, Parmesan cheese, capers, olives, parsley, and tomato sauce. This dish is a great option if you're looking for a healthier and satisfying meal that is low in carbohydrates and high in nutrients. The eggplants are halved lengthwise and the flesh is scooped out to make a cavity that is then filled with the flavorful mixture of ingredients. The dish is baked in the oven until the eggplants are tender and the filling is golden brown. Serve them hot and enjoy the unique taste of this healthy and delicious dish.

Instructions

1.	Preheat oven to 375°F (190°C).
2.	Scoop out the flesh of each eggplant half using a spoon, leaving about 1/4 inch of flesh attached to the skin.
3.	Finely chop the eggplant flesh and transfer it to a mixing bowl.
4.	Add eggs, 3/4 cup grated Parmesan cheese, capers, olives, 1 can of tomato sauce, chopped parsley, salt, and pepper.
5.	Mix well.
6.	Fill each eggplant half with the filling.
7.	Arrange the filled eggplants in a baking dish.
8.	Pour the remaining tomato sauce over the eggplants.
9.	Sprinkle the remaining Parmesan cheese on top.
10.	Cover the baking dish with foil and bake for 45 minutes.
11.	Remove the foil and bake for another 10-15 minutes or until the eggplants are tender and the cheese is golden brown.

PROS

This dish is loaded with nutrients and is a great source of fiber, vitamins, and antioxidants.

It is gluten-free and low in carbohydrates.

The combination of eggplant, capers, and olives creates a unique and flavorful taste.

CONS

Eggplants can absorb a lot of oil when fried, so it’s important to bake them in the oven to avoid excess fat and calories.

Some people might find the dish to be too salty due to the capers and olives.

HEALTH & BENEFITS

Eggplants are a good source of fiber, potassium, vitamin C, and vitamin B6.
They are also high in antioxidants that protect your body from damage caused by free radicals.
Capers are a rich source of flavonoid compounds, which have anti-inflammatory and anti-cancer properties.
Olives are packed with healthy fats and antioxidants that reduce the risk of chronic diseases.

	9 small eggplants , halved lengthwise
	2 eggs
	1 cup grated Parmesan cheese
	2 tablespoons capers
	2 tablespoons pitted and sliced black olives
	2 cans tomato sauce , divided
	1 bunch fresh parsley , chopped
	salt and ground black pepper to taste