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Muttered aubergines


Ammuttunate aubergines, which in dialect we call milinciane, are a typical Sicilian summer recipe. You need to know how to choose the right aubergines, the so-called Tunisian ones: they must be very small with a diameter of no more than 5/6 cm and with a slightly bitter flavour. The term ammuttunato has the meaning of padded, stuffed. The gesture is reminiscent of buttoning buttons in buttonholes. In fact, the preparation of the recipe requires incisions to be made on the aubergine into which pieces of caciocavallo, garlic and mint are inserted. Everything is finally cooked in fresh tomato sauce, which at the end of cooking takes on the sweet aroma of the mint and the saltiness of the caciocavallo, blending with the bitterness of the aubergine. They are excellent both hot and warm.


  • 8 very small long aubergines
  • 4 garlic cloves
  • 1 bunch of mint
  • 100 g of Caciocavallo
  • 1 l tomato sauce
  • extra virgin olive oil to taste
  • sale q.b.
  • pepe q.b.
  • Prepare the tomato sauce and leave to cook for 20 minutes.

  • Clean the mint and chop it finely with the garlic and a pinch of salt. Add the coarsely chopped caciocavallo to the mixture and pour the mixture into a bowl.

  • Wash the aubergines; eliminate the stems and make 4-5 incisions on each of them through which you will fill with the prepared mixture.

  • Brown the aubergines in a high-sided pan with half a glass of oil.

  • When they are evenly golden, drain and immerse them in the sauce.

  • Bring it back to the boil and cook on a low heat for about 30 minutes.

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