Melanzane ripiene – Calabrian stuffed aubergines

Aubergines are a quintessentially Mediterranean ingredient. In Calabria, they are the key player in a number of traditional preparations, from pastas to snacks, and from sides to one-dish meals. An example of the latter category are melanzane ripiene (stuffed aubergines). The recipe varies greatly from province to province. In the southern part of the region, for instance, it will call for a filling made with minced beef and pork, while in the part of the region that borders Basilicata, in the north, it takes on a humble filling made with stale bread and pecorino. Once stuffed, melanzane ripiene can then be shallow-fried or baked, then served in bianco or topped with tomato sauce. The version below is baked, features a plain bread and cheese stuffing and sports a lush tomato sauce to finish.