Eggplant, Aubergine Melanzane a’Scarpone Recipe
David Scott Allen · Main Course · Provencal Recipes · Taste · VegetarianWhile this recipe is not typically Provencal, aubergine (eggplant) and tomatoes are plentiful in the region, and we highly recommend trying this vegetarian dish. While we will always love a variety of meats, poultry, and seafood, we add more vegetarian options for our health! Melanzane a’Scarpone is one of our favourite Italian-inspired dishes. Continue reading here for the prep photos from Cocoa & Lavender.
Melanzane a’Scarpone
A delicious vegetarian dish featuring eggplant that serves up to 6 people!
Ingredients
- 1/4 cup extra virgin olive oil additional oil for greasing
- 6 small eggplants (aubergine) halved lengthwise
- sea salt
- freshly ground black pepper
- 2 onions diced
- 1/4 cup Gaeta Olives pitted and roughly chopped
- 1 tbsp capers rinsed, drained, and roughly chopped
- 1 large tomato grates
- 8 oz Mozzarella Cheese cut into 1/2-inch cubes
- 1/4 cup water
Instructions
- Preheat oven to 350°F. Grease a baking pan large enough to fit the eggplant halves.
- Place the eggplants in the baking pan, skin side down. Season with salt and pepper. Bake for 40-50 minutes. Until soft and creamy. Remove from oven, and leave the oven on!
- Allow the eggplants to cool slightly. Then, scoop the flesh into a large bowl using a knife or melon baller. Leave 1/4 inch of flesh on the skin.
- Return the eggplant shells to the baking dish, skin-side down.
- Heat the olive oil in a large saucepan over medium-low heat. Add onions when the oil begins to simmer. Season with salt, cook and stir for 15 minutes. Until soft and translucent.
- Add the olives and capers to the hot oil for 1 minute. Until capers bloom. Then, add the grated tomatoes. Season with salt and cook for a few more minutes . Until sauce reduces slightly.
- Add the eggplant flesh from step 3. Stir and cook for about 5 minutes. Allow the flavors to marinate.
- Divide the mixture between the eggplant shells using a spoon. Scatter the mozzarella evenly over filling.
- Add water to the bottom of the baking dish. Cover the dish with aluminum foil. Bake for about 25 minutes. Until eggplant shells begin to lose their shape. Serve warm or at room temperature.
Notes
The recipe, slightly adjusted, is from Katie Perla’s Food of the Italian South.
Tried this recipe?Let us know how it was!
More Vegetarian Recipes:
Les Petits Farcis a Vegetarian Version
I’m going to share with you my family’s favourite one. It’s a very simple version, healthy, and vegetarian. Let’s get cooking! To make it easier, choose round shaped vegetables. For the pleasure of the eyes, choose different colour vegetables: tomatoes, round zucchini, peppers, white onions.
Check out this recipe
Charred Peach, Asparagus, Mozzarella and Prosciutto Salad
Anna created this recipe to pair with the beautiful Etoile Rosé. A fresh and summery salad that’s ideal as a starter or light main course, and takes just 5 minutes to prepare. Omit the prosciutto for a vegetarian option.
Check out this recipe
Provençale Vegetable Tian
A vegetable tian is quick to prepare. You can use a selection of fresh vegetables that you have on hand. Enjoy my traditional Provencal version below.
Check out this recipe
Vegetable Napoleons
The bright and robust flavours incorporated in this dish make it an excellent addition to the creamy stuffed chicken breast. They're easy to make but incredibly delicious.
Check out this recipePrivate Baux de Provence & Saint Remy de Provence Wine Tour from Marseille
Create your perfect private wine tour in Provence, tailored to your preferences (half-day or full-day). Whether you want to combine wine tasting with stunning landscapes, charming villages, or cultural exploration, we’ll design an itinerary just for you.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Les Baux de Provence Perched High in the AlpillesRelated Provence Articles
A Vegetable Tart Almost to Beautiful to Eat
November 30, 2018
This "rose" vegetable tart takes a little bit of time to put together. The mandolin-cut vegetables are arranged in the "rose" pattern. The recipe for easy pie crust is below, you can skip this step and buy prepared ready-to-bake pie dough in the store. …
Aix-en-Provence Vegan Meals and Language Lessons at Anticafé
June 28, 2018
I wonder if you have visited Anticafé Aix yet? Founded two years ago, its principle is that customers pay per hour. Your 5 euros per hour gets you as much coffee or tea as you like, plus there are breakfast cereals, bread to toast with jam, or later in the day other snack food. Recently, …
Wheat Berry Risotto with Vegetables a Vegetarian Main Course
January 11, 2024
This recipe for Cremoso de Mote is my soft wheat berry risotto variation. It is a dish that we ate twice while visiting Easter Island in 2019. Soft wheat berries (trigo mote) are cooked risotto-style, then sautéed vegetables are added. I didn’t get an exact recipe from the chef, but he gave me a list …
Find a Vegetarian Lunch in Aix at Le Singe Vert
August 15, 2022
New to Aix’s dining scene, and therefore new to me, Le Singe Vert presents a stylish terrace, all rattan furniture and fresh flowers, to passers-by at the bottom end of the cours Mirabeau. Stepping inside from the bustling sunny terrace felt like a quieter, more intimate dining experience which provided a sense of social distancing. …
No Comment