Stuffed eggplant Dubrovnik-style

Stuffed eggplant Dubrovnik-style

Punjene balancane na dubrovacki

By
From
Dalmatia
Serves
4

In Croatia we have a custom of naming dishes after their town of origin. This dish certainly deserves to bear the name of Dubrovnik, one of the most beautiful towns in the Mediterranean.

Ingredients

Quantity Ingredient
4 eggplants
2 tablespoons dry breadcrumbs
50ml extra virgin olive oil, plus extra for geasing and drizzling
100 grams beef, minced
1 egg
50 grams grated cheese (parmesan or similar)
100 grams prosciutto or ham, finely diced
500ml Dalmatian tomato sauce
1 bunch basil, chopped
sea salt
freshly ground black pepper

Method

  1. Cut the tops off the eggplants and set aside. Using a knife and spoon, hollow out the centres of the eggplants, leaving 1 cm of flesh around the edge. Season the eggplants inside with salt and let them drain upside down for about 30 minutes – they will lose some bitterness this way.
  2. In a frying pan over medium heat, sauté the breadcrumbs in the olive oil until golden brown. Remove the pan from the heat and set aside to cool.
  3. In a bowl, mix the minced beef with the egg and cheese and season well.
  4. Grease the insides of the eggplants with olive oil and start filling them first with the breadcrumbs then some of the beef mixture, some prosciutto and a tablespoon of Dalmatian tomato sauce. Sprinkle with chopped basil. Keep filling the eggplants in this order evenly (you should end up with three to four layers of each ingredient). When all the eggplants are filled, replace the eggplant tops.
  5. Place the filled eggplants in a saucepan greased with olive oil. Add the remaining tomato sauce, 300 ml water and drizzle with olive oil. Cook over low heat for about an hour, then serve.
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