Tortino di melanzane

Another Mediterranean summer delight? Melanzane, of course!

Call them eggplants or aubergines as you prefer, but it does not change the fact that they are a delicious gift of nature. And what would Sicilian cuisine be without them? Can you imagine Sicily without its famous Pasta alla Norma with fried melanzane and ricotta salata?
Below I share with you a recipe for a Tortino di Melanzane which I love for the taste, the easy preparation and the fact that the melanzane are prepared in a lighter version, simply cooked in the oven. I use the violetta kind when they are in season for their great silky texture and sweet taste.

Tortino di melanzane


2 medium size aubergine
1 egg
150 gr grated Caciocavallo Ragusano or Parmesan cheese
bread crumbs
mixed herbs (organo, mint, thyme)


Wash the aubergine, cut them in half length wise and make some incisions on the surface. Place them on a baking tray previously sprinkled with olive oil, salt and herbs, then bake for 30 minutes in the oven at 180 C°.
Let the aubergine cool down and mash into a pulp, add a beaten egg, the grated cheese and place in a baking tray previously buttered and covered in bread crumbs.
Bake for 20 minutes in a pre-heated oven at 180C° or until the surface is golden brown.

Written on
August 8, 2012
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