Vegetarian Stuffed Zucchini and Eggplants (Verdure Ripiene)
The stuffed zucchini and eggplants, verdure ripiene, are a stuffed vegetarian dish filled with potato and Parmigiano, which I make as an antipasto or a side dish. As they are served at room temperature, I can make them ahead of time.
Servings 6 people
Ingredients
- 6 zucchini regular
- 6 eggplants regular
- 2 potatoes
- ¾ cup grated Parmigiano Reggiano
- 2 tablespoons butter
- 4 eggs
- 1 handful breadcrumb from stale bread
- 1 garlic clove
- 1 pinch chopped parsley
- 3 tablespoon Olive oil
- 2 teaspoon Salt
Instructions
- Boil the potatoes
- Peel them, and mash them straight away with a little olive oil until you have a soft purée
- Boil the whole zucchini and eggplants for 15 minutes from the moment the water returns to a boil.
- Halve the zucchini and eggplants lengthwise, then hollow them out with a spoon, keeping the pulp.
- Sauté the zucchini pulp and the eggplant pulp separately for a few minutes with the garlic and butter, adding the breadcrumb and a little chopped parsley.
- Put the eggplant pulp in one bowl and the zucchini pulp in another.
- Divide the mashed potato, the grated Parmigiano, the eggs and a pinch of salt equally between the two bowls.
- Beat each mixture with a wooden spoon until it is soft and smooth
- Fill the matching shells.
- Arrange the stuffed vegetables on a well-oiled baking sheet and bake in a preheated oven at 350°F (180°C) for about 30 minutes, until the filling is golden and puffed.
- Take them out and let them cool.
- Cover them and keep them somewhere cool until you serve them at room temperature.
