Stuffed aubergines, in Calabria dialect: Melangiani chijni ( Melanzane ripiene - Melangiani chijni )
Typical recipe of Mammola
Melangiani chijni (stuffed aubergines), typical recipe of Mammola written by Gino Larosa, translated by The Italian Taste team in English.
time: not estimable
Ingredients / Serves 4
- 8 medium size aubergines
- 4 eggs
- Crustless bread or plain dried breadcrumbs
- Seasoned goat cheese of Mammola, grated
- Parsley, chopped
- Garlic clove
- Red hot chili pepper
- Extra virgin olive oil
- easy recipe
- Time: not estimable
- How many calories in a serving?
Protein: n.c. (g)
Total fat: n.c. (g)
Total carbohydrate: n.c. (g)
Sugars: n.c. (g)
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These stuffed aubergines (Melangiani chijni) is a typical, simple, tasty dish of the famous Mammola cooking. Mammola is a town in the province of Reggio Calabria. People are used to cook this dish in summer and not only in Mammola but also in other towns in the same area. Its taste derives from the stuffing and the right amount of its ingredients, especially from the goat cheese whose name is " Formaggio Caprino della Limina". This recipe tastes fantastic for the presence of this goat cheese. The stuffed aubergines known in Calabria as Melangiani chijni have been included in the National List of Traditional Agri-food Products by the National competent authority that is Ministry for Agricultural, Food and Forestry Policies (Recognized under L 236 - 8.18.04).
Nowadays the Mammola cooking is still well known for it is based on the tradition and plenty of good-quality products. It can offer a lot of dishes that are handed on from generation to generation.
Halve the aubergines lengthways and make two or three cuts in the pulp of every half to help the cooking. Boil the aubergines in abundant salt water.
Let them cool and then remove the pulp inside. Prepare the filling: put the aubergine pulp, crustless bread (the crustless bread should be soaked in broth and squeezed dry before using), plain dried breadcrumbs, eggs, goat cheese, red chili pepper, chopped garlic and parsley in a bowl. Season to taste with salt and stir very well to have a firm filling. Stuff the aubergines and brush the surface with an egg white lightly beaten.
If you have any filling left you can prepare tasty fritters.
Fry the aubergines in abundant olive oil until golden and remove from the pan with a skimming ladle. Put them on absorbent kitchen paper to reduce the fat in excess.
Sprinkle the aubergines with grated goat cheese before serving.
Serve them hot, warm or cold as a typical Italian antipasto of Calabria or as a main dish.
Accompany with a local wine.
Old recipe of Mammola (Calabria - Italy) written by Gino Larosa and translated by The Italian Taste team.