Eggplants Beccafico Style
- Lactose Free
- Vegetarian
- Energy Kcal 211
- Carbohydrates g 22.2
- of which sugars g 9.7
- Protein g 7.3
- Fats g 10.4
- of which saturated fat g 2.45
- Fiber g 3.2
- Cholesterol mg 7
- Sodium mg 470
- Difficulty: Easy
- Prep time: 10 min
- Cook time: 30 min
- Makes: 6 pieces
- Cost: Low
PRESENTATION
Dive into the world of Sicilian cuisine with the beccafico-style eggplant—a really good twist on a traditional dish from the beautiful island of Sicily. Originally, the beccafico filling was crafted for sardines, but this melanzane a beccafico recipe reinvents it with grilled eggplant. The result? A dish that’s both tender and bursting with flavor. Seriously good stuff. Sicilian cooking is famous for its mix of sweet and savory, so you'll find raisins and pine nuts nestled with breadcrumbs and a generous helping of salty Pecorino cheese in the stuffing. And the aroma? Amazing! As these Sicilian stuffed eggplant rolls bake, they fill the kitchen with mouth-watering scents—imagine that golden crust bubbling, with flavors soaking into the eggplant. From Palermo to Catania, each area has its own version of this traditional Sicilian dish, but the core remains the same: strong taste and a really good surprise in every bite.
Across Sicily, beccafico-style recipes take on various forms, sometimes even swapping in pork loin for a meaty version known as "lonza a beccafico." But look, with eggplant taking center stage, these beccafico-style eggplant rolls have become a summer staple, perfect for gatherings or casual snacks with friends. You know, the combination of moist veggies, crispy crumbs, and the tangy kick of cheese keeps every bite exciting and leaves people wanting more. Pretty much. These Sicilian eggplant rolls fit seamlessly with other Mediterranean dishes, especially when paired with tomato salads or fresh bread. The magic of Sicilian cuisine lies in its ability to transform simple ingredients into bold flavor combinations, making this dish a must-try whether you are exploring new eggplant recipes or seeking a taste of authentic Sicilian tradition. For real, each slice offers a glimpse into the island’s rich food heritage—how a few humble ingredients can create something really, really inviting. It's a nod to the creativity and spirit of Sicilian cooking that continues to get food lovers everywhere.
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- INGREDIENTS
- Ingredients for 6 rolls
- Eggplant 0.8 lb (360 g) - (1 large)
- Breadcrumbs 1 cup (100 g)
- Pecorino cheese 1.4 oz (40 g) - to grate
- Raisins 0.4 cup (60 g)
- Pine nuts 5 tbsp (50 g)
- Extra virgin olive oil 3 spoonfuls
- Parsley to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Eggplants Beccafico Style
To make the eggplants beccafico style, first wash and dry the eggplants, then cut them into slices about 0.4 inches 1, you should obtain about 6 slices, place them in a bowl sprinkled with salt 2, cover them with plastic wrap 3, and let them sit for 15 minutes to release their water.
Meanwhile, wash the raisins and soak them in water 4 to soften them. In a large pan, heat a couple of tablespoons of oil, add the breadcrumbs 5 and pine nuts 6 and toast for a few minutes.
Let the toasted breadcrumb and pine nut mixture cool 7, then place it in a bowl, add the grated Pecorino 8 and chopped parsley 9,
mix and set aside 10. Meanwhile, drain the softened raisins 11 and rinse the eggplants under running water 12.
Heat a grill and, when it's very hot, place the eggplant slices on it and grill them on both sides until they are soft and have the characteristic grill marks 13. Once the eggplants are cooked, place them on a cutting board and distribute the previously prepared breadcrumb mixture on top 14. Stuff with the raisins 15
and roll the eggplants from the short side 16 to create a roll 17, secure the ends with a toothpick 18.
As you form the rolls, place them on a baking tray lined with parchment paper, sprinkle them with the remaining breadcrumb mixture, add salt and pepper, and drizzle with a bit of olive oil 19. Bake the rolls in a preheated static oven at 392°F for 20 minutes or until golden brown 20. Once cooked, remove your eggplants beccafico style and serve them hot 21.