A Taste of Sicilian Tradition
In Sicily, melanzane ammuttunate literally means “stuffed eggplants”, but the name itself carries a deeper meaning: ammuttunate comes from the Sicilian dialect for “pushed in,” referring to how garlic, cheese, and herbs are tightly tucked into each eggplant before simmering gently in tomato sauce.
This is one of those humble, countryside dishes that proves what Sicilian cooking has always known: simple ingredients + proper technique = unforgettable flavor.
Small eggplants are sliced, filled with garlic, mint, and aged cheese, pan-seared until golden, and finished in a rich tomato sauce. Serve warm or room temperature—either way, they taste like pure Sicily.
Servings & Cooking Times
Servings: 4
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
10 small eggplants (Italian or baby eggplants)
5 garlic cloves, finely minced (plus 1 whole clove for the sauce)
Fresh mint leaves, as needed
Salt, to taste
Black pepper, to taste
10 oz caciocavallo cheese, cut into small cubes
4 cups tomato purée (1 liter)
Extra-virgin olive oil, as needed (about 4–6 Tbsp for sautéing)
Instructions
1. Prepare the ingredients
Wash the eggplants and remove the stems. Mince the garlic (removing the inner germ for milder flavor). Cut the caciocavallo into small cubes. Separate the mint leaves and mix a bit of salt and black pepper together for seasoning.
2. Create the pockets and stuff the eggplants
Slice each eggplant lengthwise three times, creating deep slits without cutting all the way through.
Inside each slit, tuck:
A bit of minced garlic
A few cubes of caciocavallo
One mint leaf
A pinch of salt and pepper
Repeat with all the eggplants.
3. Start the tomato sauce
In a pot, heat a swirl of olive oil with 1 whole garlic clove. When fragrant, remove the garlic and add the tomato purée. Simmer for 10 minutes.
4. Pan-sear the stuffed eggplants
In a large skillet, heat 4 tablespoons olive oil. Carefully sear the stuffed eggplants on all sides until lightly golden. Turn gently so the filling doesn’t fall out.
5. Simmer in the sauce
Transfer the seared eggplants into the tomato sauce. Adjust salt and pepper, cover, and cook for another 10 minutes until tender and flavorful.
6. Serve
Serve warm, at room temperature, or even chilled.
No matter the temperature—the flavor is always extraordinary.
Nutritional Facts
(Per serving — based on 4 servings; approximate)
| Nutrient | Amount |
|---|---|
| Calories | 310 kcal |
| Total Fat | 18 g |
| Saturated Fat | 7 g |
| Carbohydrates | 24 g |
| Fiber | 8 g |
| Sugars | 13 g |
| Protein | 14 g |
| Sodium | 520 mg |
| Cholesterol | 25 mg |
SICILIAN STUFFED EGGPLANT ROLLS (MELANZANE AMMUTTUNATE)
Notes
Ingredients
- 10 small eggplants (Italian or baby eggplants)
- 5 garlic cloves, finely minced (plus 1 whole clove for the sauce)
- Fresh mint leaves, as needed
- Salt, to taste
- Black pepper, to taste
- 10 oz caciocavallo cheese, cut into small cubes
- 4 cups tomato purée (1 liter)
- Extra-virgin olive oil, as needed (about 4–6 Tbsp for sautéing)
Instructions
1. Prepare the ingredients
Wash the eggplants and remove the stems. Mince the garlic (removing the inner germ for milder flavor). Cut the caciocavallo into small cubes. Separate the mint leaves and mix a bit of salt and black pepper together for seasoning.2. Create the pockets and stuff the eggplants
Slice each eggplant lengthwise three times, creating deep slits without cutting all the way through.Inside each slit, tuck:
- A bit of minced garlic
- A few cubes of caciocavallo
- One mint leaf
- A pinch of salt and pepper
3. Start the tomato sauce
In a pot, heat a swirl of olive oil with 1 whole garlic clove. When fragrant, remove the garlic and add the tomato purée. Simmer for 10 minutes.4. Pan-sear the stuffed eggplants
In a large skillet, heat 4 tablespoons olive oil. Carefully sear the stuffed eggplants on all sides until lightly golden. Turn gently so the filling doesn’t fall out.5. Simmer in the sauce
Transfer the seared eggplants into the tomato sauce. Adjust salt and pepper, cover, and cook for another 10 minutes until tender and flavorful.6. Serve
Serve warm, at room temperature, or even chilled.No matter the temperature—the flavor is always extraordinary.
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