Ingredients
LARGE AUBERGINES
2
SHORT PASTA
200 gr
SMOKED PROVOLA
200 gr
GRATED PARMESAN CHEESE
60 gr
GARLIC
1 clove
TOMATO PUREE
250 ml
EXTRA VIRGIN OLIVE OIL
q.b.
FRESH BASIL LEAVES
q.b.
FINE SALT
q.b.
Aubergines stuffed with pasta are an easy and tasty first course , typical of southern cuisine, ideal to be enjoyed in the summer to fully enjoy the seasonality of this delicious vegetable. The dish looks like fragrant aubergine shells that enclose a rich and appetizing filling made with pasta, aubergine pulp, tomato purée, diced smoked provola cheese and grated Parmesan cheese, baked in the oven until they are slightly crunchy.

Preparing them is very simple: you will have to divide the aubergines in half and empty them of the pulp, which will be reduced to cubes and cooked in a pan with extra virgin olive oil, garlic and tomato puree, until a thick and fragrant sauce is obtained. The dug out aubergines should be blanched for a few minutes in lightly salted water and left to cool completely; the pasta, once boiled, will be combined with the sauce together with the cubes of provola and grated Parmesan. The stuffing, soft and stringy , will have to fill the vegetable boats, which will then be cooked in the oven until they are well browned.

Aubergines stuffed with pasta are a valid alternative to classic baked pasta and can be served as a  light and versatile single dish . The filling can be customized as desired, as in the recipe for stuffed aubergines . In our version we used mezze penne rigate, but you can opt for other shapes of short pasta or spaghetti. If you’re looking for an original idea for an amazing lunch, replace the provola with salted ricotta and fry the aubergine pulp to make aubergines stuffed with pasta alla norma .

Eggplant stuffed with pasta are perfect both hot and warm, to be served at an informal dinner  with family or friends. Their creamy texture and incredible harmony of flavors will conquer the palate of all your guests, even the most demanding.

Find out how to prepare aubergines stuffed with pasta by following the procedure and advice step by step. If you liked this recipe, also try the eggplant stuffed with rice , or  spaghetti nests .

How to prepare eggplant stuffed with pasta

Step 1
Wash the aubergines under cool running water, then cut them in half lengthwise
1
.

Step 2
Score the edges with a knife, being careful not to cut the peel
2
.

Step 3
Make horizontal and vertical cuts inside the pulp
3
.

Step 4
Dig the aubergines, taking the pulp with the knife and keeping it aside
4
.

Step 5
Fill a pot with lightly salted water and bring to a boil. Pour the eggplant boats
5
and let them cook for about 7 minutes.

Step 6
Cut the reserved pulp into cubes
6
.

Step 7
Pour a drizzle of extra virgin olive oil into a large pan and add a clove of peeled garlic and the aubergine pulp
7
.

Step 8
Brown everything for 5 minutes over high heat, then pour in the tomato puree
8
.

Step 9
Salt rule
9
and remove the garlic.

Step 10
Add a ladle of the eggplant cooking water
10
and cook everything for about 20 minutes, adding more water if necessary.

Step 11
Drain the eggplant shells and let them cool
eleven
.

Step 12
Cook the pasta in abundant boiling salted water, then drain it and add it to the pan with the sauce
12
.

Step 13
Mix everything together to season the pasta evenly
13
.

Step 14
Add half of the smoked provola, cut into cubes
14
.

Step 15
Flavor with half the dose of grated Parmesan
15
.

Step 16
Mix until you get a creamy and stringy consistency
16
.

Step 17
Fill the now-chilled eggplant shells with the pasta
17
.

Step 18
Arrange the stuffed aubergines in an oiled baking dish
18
.

Step 19
Distribute the remaining cubes of smoked provola on the surface
19
.

Step 20
Sprinkle the aubergines with the remaining grated Parmesan and decorate with a few basil leaves
20
. Bake in a preheated oven at 200°C for about 20-25 minutes.

Step 21
The eggplants stuffed with pasta are ready to be served
21