In Sicily we call them "Mulinciane-, in the rest of Italy are the stuffed eggplant with sauce. A traditional country dish that is prepared today very rarely and almost exclusively in house. These are small round aubergines stuffed with fresh mint, provolone piccante, garlic and a little bread crumbs. The top of the Eggplant is closed with the beaten egg. Stuffed aubergines must Cook in a tomato sauce and Mint until they become keep. The scents of this dish, poor but at the same time substantial, are almost balmy. If you find suitable eggplants (preferably the small round purple) you will not regret. And I suggest to season spaghetti with tomato sauce in which you did Cook the Eggplant, by adding one or two stuffed eggplant crumble inside: a real treat for connoisseurs.
Ingredients for 4 people
- 8 Aubergine violette small
- fresh mint: abundant
- 100 grams of spicy provolone, cut into cubes
- salt and pepper: to taste
- 2 cloves garlic, chopped finely
- 6 tablespoons breadcrumbs
- grated pecorino cheese: to taste
- extra virgin olive oil: to taste
- an egg slightly beaten
for the sauce:
- 750 ml of tomato puree
- a teaspoon of sugar
- Basil: to taste
- Salt: to taste
- a clove of garlic
For the tomato sauce: Sauté the garlic in the oil in a pan. Blend in the tomato, sugar, salt and plenty of fresh mint. Cover and cook for about 15 minutes, adding some basil leaves. Meanwhile, wash the eggplants and remove the top with a knife.
Then, always with the knife or the appropriate scavino, remove some of the pulp, in order to fill the Eggplant. Prepare a Breading with bread crumbs, pecorino cheese, abundant fresh mint, finely chopped, finely chopped garlic. Season with salt and pepper. Then, Merge much olive oil until the mixture is grainy and soft.
Put on the bottom of each Eggplant a cube of provolone and fill with the Breading prepared, pressing down firmly so as not to leave empty spaces. Stuff the same way other eggplant. Dip the top of each Eggplant (that closed by Breading) in beaten egg. Then, pour a little olive oil in a pan, heat and saute the eggplant in the sprinkled with egg, to form a sort of omelette that will prevent the filling from leaking out.
Then brown the eggplant with care in other parts until they change color. Add the tomato sauce and cook in a pan with lid. Cook for about 20 minutes. To tell if Eggplant has completed cooking insert a stick of wood in the Peel: If it is an early means you ready.
Flat finish: serve the Eggplant, not too hot, with plenty of tomato sauce and toasted bread.
THE PAIRING: We suggest a white wine made in Sicily that goes well with this recipe. We recommend the Frappato, Black grape variety but it is vinified in white, and is produced by the farm Paul C, to Victory, in provincia di Ragusa. The wine is called ' Moon White’ It stands out for its intense floral aromas, together with a pleasant freshness on the palate.