Stuffed Melanzane, Vegetarian

> I can’t feed my ‘green’ family any more melanzane with

> minced meat stuffing anymore. All claim to have a

> no corresponding recipe and would therefore like your advice

> Italian cucina povera such recipes are common.

> A vegetarian zucchetti recipe would also come in handy.

You are not mistaken: the simple Italian family cuisine is extremely rich in vegetarian vegetable recipes. In addition, stuffed summer vegetables – be it onions, zucchetti, melanzane or tomatoes – taste just as good when cooled. Below is a recipe for stuffed melanzane.

Leave the washed melanzane in boiling water for ten minutes, cut them in half lengthwise and hollow them out. Finely chop the pulp and mix it with the finely weighed onions and herbs. Then add the beaten eggs and cream and season with salt and pepper. Divide the mixture among the eggplant halves and place them in a baking dish, which you put in a medium-hot oven for thirty minutes.

There are many ways to vary this filling: For example, instead of eggs and cream, you can use breadcrumbs or bread soaked and squeezed and season with grated Parmesan.

Put the melanzane in salted water for ten minutes, cut them in half and hollow them out with a spoon. Mix the pulp with the finely chopped mozzarella, add a little oil, salt and parmesan cheese.

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