Explore a tasty variation of classic stuffed eggplant with our recipe for Pumpkin Pesto with Capers. A unique combination of flavors, enhanced by the creaminess of pumpkin puree and the crunchiness of almonds. Without the egg and cottage cheese, this version maintains an irresistible lightness while satisfying the palate with every bite.

Difficulty

Media

Time

60 minutes

Doses for

4 people

EGGPLANT STUFFED WITH PUMPKIN PESTO AND CAPERS

Ingredients

  • 2 Medium eggplants
  • 100g grated parmesan cheese.
  • Salt Pepper to taste
  • Lucia Oil No. 15 P.D.O. Monte Etna
  • Pumpkin and Capers Pesto
  • Chopped Garlic
  • Bread crumbs
  • Fresh Basil for garnish
  • Sliced almonds for garnish

Proceedings

1. Prepare the Eggplant:

  • Cut the eggplants in half lengthwise and hollow them out with a spoon. Preserves the pulp.

2. Smother the pulp:

  • In a frying pan, heat Lucia No. 15 oil and minced garlic. Add the emptied eggplant flesh and fry until just golden brown.

3. Prepare the filling:

  • In a bowl, mix sautéed pulp with grated Parmesan cheese, salt, pepper, our Pumpkin Cream with Capers, and breadcrumbs. Mix the ingredients well.

4. Fill the eggplants:

  • Fill the eggplants with the prepared mixture.

5. Garnish:

  • Garnish the eggplant with fresh basil leaves and almond slices.

6. Bake in the oven:

  • Bake the eggplant in a 180°C oven for about 20-25 minutes, until the filling is golden brown.

7. Servants:

  • Serve the Stuffed Eggplant with Pumpkin Pesto and Capers hot, accompanied by a sprinkling of extra Parmesan cheese, if desired.

Unparalleled delights await anyone who wants to experience a rich and flavorful dish perfect for any occasion. Enjoy your Appetite!

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