09/05/2025
💖If I think of home🏡, and home for me is in Calabria, in the southern of Italy… I think of beautiful sunsets, the beach and turquoise sea water. But I also think of soppressata and of course Mulanciani Chini, or Stuffed Eggplant, Melanzane Ripiene 🍆🍆…Mulingiani chini are a classic dish of Calabrian summer cuisine when eggplants are ripe. A unique, hearty and delicious dish that adults and children like. This dish has endless local variations. It requires frying in the most absolute way, which enhances all the flavors of the filling but there is also the lighter baked version.
INGREDIENTS:
1 kg of small eggplants
½ kg of stale bread
100 gr. of grated pecorino cheese chopped parsley and basil
2 eggs
garlic
extra virgin olive oil
salt
pepper
Preparation:
Wash the eggplants, dry them, cut them in half with a knife and boil them in lightly salted water.
When they become soft and cooked, put them in a colander to lose the excess water. At this point, hollow out the pulp of the eggplants using a knife, making sure to leave the shells intact.
Soak the stale bread and then squeeze it and put it in a bowl together with the pulp extracted from the eggplants (also well squeezed), add a chopped clove of garlic, the pecorino, the parsley, and the eggs and cheese or mozzarella. Knead everything until the mixture is smooth and not sticky then fill the eggplant shells a little at a time using a spoon.
Now, fry the eggplants in plenty of oil, on both sides for two or three minutes, decorate with grated pecorino.
“Mulingiani chini’ are ready to eat but cold they are even more delicious.
Buon appetito!😋
.official
