Ricette di Sicilia

Name: Catanese-Style Stuffed Aubergines: A Journey Through Sicilian Flavours
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: Serves 4
Cuisine: Sicilian
Ingredients: 2 aubergines; 100g semi-aged caciocavallo cheese; 2 garlic cloves; Fresh basil; 4 ripe tomatoes; Extra virgin olive oil; Salt to taste; Freshly ground black pepper to taste

Cibo, cultura e tradizioni siciliane

Catanese-Style Stuffed Aubergines: A Journey Through Sicilian Flavours

Dive into the recipe for Catanese stuffed aubergines, a rich and flavourful dish perfect for any occasion!

Author: Laura Lombardo • Published on: May 2, 2016

Categories: Vegetarian recipes Main courses

Tags: garlic basil caciocavallo cheese Catania aubergines extra-virgin olive oil black pepper tomatoes salt

⏱️

Prep Time

About 20 minutes

🔥

Cook Time

Around 45 minutes

👥

Serve

Serves 4

📊

Difficulty

Moderate

💰 Budget-friendly

🗓️ All year round

⭐ 4.5/5

🛒 Ingredients

✓ 2 aubergines

✓ 100g semi-aged caciocavallo cheese

✓ 2 garlic cloves

✓ Fresh basil

✓ 4 ripe tomatoes

✓ Extra virgin olive oil

✓ Salt to taste

✓ Freshly ground black pepper to taste

📊 Nutritional Information

Calories

320 kcal

Protein

9 g

Fat

25 g

Carbohydrates

15 g

Fiber

6 g

Sugars

7 g

Sodium

560 mg

Catanese-style stuffed aubergines offer a delicious glimpse into the vibrant culinary heritage of Catania, nestled at the foot of Mount Etna. This dish brings together bold flavours and Mediterranean aromas, featuring tender aubergines filled with a mouthwatering mix of garlic, fresh basil, ripe tomatoes, and semi-aged caciocavallo cheese.
Ideal for a cosy Sunday lunch with the family or a relaxed dinner with friends, it’s a dish to enjoy all year round — though especially delightful in the summer months when aubergines and tomatoes are at their freshest.
The fragrant basil and smoky cheese meld beautifully, creating a harmony of flavours that will transport you straight to the warmth of Sicily in every bite.

👨‍🍳 Preparation

1

Wash the aubergines and remove their stalks.
2

Cut them lengthways and gently score to create little pockets for the filling. Sprinkle with salt and leave in a colander for about an hour to draw out the bitterness.
3

Rinse and pat the aubergines dry with a clean cloth.
4

Finely chop the garlic and basil. Blanch the tomatoes to peel them easily, then remove the seeds and juice before slicing into strips.
5

Cube the caciocavallo cheese and combine all the ingredients in a bowl with a good splash of extra virgin olive oil. Season with salt and freshly ground black pepper.
6

Fill the aubergine pockets generously with the mixture, brush them with oil, then arrange on a baking tray. Drizzle a little more olive oil over the top and bake at 180°C for about 45 minutes.
7

Serve the aubergines warm, with a side of tomato sauce if you fancy.

💡 Tips and Variations

For an even more indulgent filling, try adding toasted pine nuts or sultanas. If you enjoy a bit of heat, a pinch of chilli flakes in the stuffing works wonderfully.

📦 Storage

• Keep in an airtight container in the fridge for up to 2 days.
• Reheat gently in the oven at 160°C for 10 minutes before serving.
• You can freeze the cooked aubergines for up to a month.

🍷 Pairing

Pair these Catanese stuffed aubergines with a glass of Cerasuolo di Vittoria, a Sicilian red that beautifully highlights the dish’s floral notes and dry finish.

I hope this recipe inspires you to bring a little Sicilian sunshine into your kitchen. These stuffed aubergines are both hearty and comforting — perfect for sharing with loved ones around the table. Give it a go, and don’t forget to pass on the joy by serving it at your next family meal or get-together. Happy cooking!