Stuffed Melanzane Calabrian Style

Remove the skin from the onion and cut it into small pieces. Rinse the melanzane and chop the stem.

Cut the stalk into small pieces. Cut the melanzani lengthwise, scoop out the halves with a spoon or a baller and

scoop out the halves with a spoon or baller and set aside.

and set aside. Remove the stalk from the tomatoes, cut the tomatoes

cut the tomatoes into large cubes. Heat the oil in a heavy saucepan, add the finely chopped onion and cook until translucent.

onion and sauté until translucent. Add the hollowed out melanzani

and fry at high temperature for about 5 minutes, stirring continuously.

sauté. Mix the water with the paradeis pulp. Add the tomatoes, the

tomato paste and raisins in the pot and cook on low heat for 10-15 min.

for 10-15 minutes. Stir occasionally and add a little more water if necessary.

add a little bit of water, so that the filling does not burn, but thickens to a creamy consistency.

boils down. Preheat the oven to 160 °C.

Season the quantity with cinnamon, new spice and salt. Fold in the crème fraîche

and fold in.

Form the filling in the eggplant halves, maybe sprinkle with the cheese

and bake in the heated oven for about 30 minutes. As

we recommend a potato gratin.