Sardinian Stuffed Eggplant
Efisio Farris, the executive chef at Arcodoro in Houston, says that his mother used only eggplants from the first pick of the season (le primizie) for this dish because of their supple texture and earthy-sweet flavor without a hint of bitterness. But if you don't have the primizie option, you should seek out firm, heavy eggplants with smooth, evenly colored skin. Check for ripeness by pressing them lightly; if this leaves an imprint, the eggplant is ready to use.Plus: More Vegetable Recipes and Tips
The baked stuffed eggplant can be refrigerated overnight. Bring to room temperature then reheat in a 325° oven.
Eggplant—particularly one stuffed with tomatoes, pecorino and garlic—demands a hearty red wine. Look for an earthy Sardinian red.