Neapolitan boot eggplant recipe, exquisite dish full of stuffed olives, capers and cherry tomatoes
Today we present a recipe that draws its origins from the period of the second after war, years in which the Neapolitan culinary tradition was enriched above all by preparations that require the filling of different vegetables and meats.
Then, also because of the radical change of the economy, even the Neapolitans adapted and passed from preparing poor dishes to create very rich dishes, both of ingredients and of taste.
One of these is definitely 'and Mulignane a scarpon.
So here's for you recipe of the Eggplant in Boot Neapolitan, simple and to prepare at home in a few minutes, to meet friends and relatives!
Ingredients
- 4 eggplant medium-sized
- 30 gr pitted black olives
- 20 gr desalted capers
- A drizzle of extra virgin olive oil
- a clove of garlic
- a handful of oregano
- 20 gr grated pecorino cheese
- 6-7 cherry tomatoes
- salt and pepper to taste
- Seed oil for frying as needed
Prepare the aubergine wraps
We prepare the eggplant boats proceeding with cutting them for the long side, after having removed the petiole and having washed them well. After that, they will have to be emptied of their contents by eliminating the white part of the vegetable, taking care not to damage the black casing that will remain.
Put on the fire a saucepan with high sides full of frying oil (we recommend that seed because lighter) and dip the aubergine wrappers. Cook until they are golden inside, but still firm in their shape, and put them aside on a baking sheet.
Prepare the filling
In the same oil in which we will have fried the aubergine wraps, fry the inside taken from them and reduced to small pieces and as soon as we put them to drain on a paper towel that will eliminate the excess oil. In a pan place a drizzle of extra virgin olive oil, a clove of garlic and cook again the chunks of aubergines seasoning with olives, capers, salt and pepper to taste, in addition to well washed tomatoes and reduced to chunks. As soon as all the ingredients are well mixed, add a generous sprinkling of oregano, if possible fresh, to perfume the whole.
Put the aubergines in the oven
Fill the wraps with the filling just prepared by sprinkling with grated pecorino and bake the eggplant boot for 4-5 minutes in preheated oven to 200 °.
