Eggplant alla Lucana

Berenjenas alla lucana

"Boredom has cure if you have friends who can help you."

Eggplant alla Luke in Spanish

Basilicata is a region of Italy that it is embedded between the lands of Calabria and Apulia, in the southern part of the country. It forms the concave side of the boot, to the shores of the Tyrrhenian Sea. It is a not very well-known region you must be wanting to reach because it is not by chance, however, the traveller discovers a peaceful place that rarely will find any tourist.

It is a fertile land that makes living together meat and vegetables set out in the region: beans, potatoes, artichokes, peppers, and as not, eggplant. It is a very aromatic based on local products, very suitable for vegetarians to include different varieties of plant and vegetable-based dishes, ideal for lovers of food and Mediterranean and lovers.

Another essential ingredient is its spicy paprikaThey call that "little Red Devil", omnipresent in all the dishes, and hence their famous throughout Italy, sausage of Lucania (as it has been called to the region in the past) are sausages prepared with pork of first quality, salt, pepper, and fennel.

Among the variety of vegetable dishes that offers its cuisine, I made a simple adaptation and personnel with Eggplant. The original recipe did not include the sun-dried tomatoes, but I found good idea to enrich it with this touch, and think that I was right. Podries see, is a dish entirely Mediterranean, healthy and exquisite, suitable for a first at a lunch, or only at dinner. A summer and very easy way to feed adequately.

Are you ready to go to the kitchen? Let's go to the kitchen!

  • Level of difficulty: easy
  • For 4 people
  • Preparation time: 30 minutes


  • 4 medium eggplants €0.89
  • 4 sun-dried tomatoes €0.45
  • 2 cloves of garlic €0.08
  • 1 parsley circulatory €0.12
  • a few basil leaves €0,20
  • olive oil, salt and black pepper €0.35
  • a little (75 g) mozzarella cheese, grated €0,50

Total €2.59 between four people 0, €65. A healthy, simple and delicious recipe.


  • Oven
  • Knives and cutting boards
  • A pan or Pyrex that can go in the oven.


This dish goes well with a rosé wine. To my I love the Mateus Rossea Portuguese wine which is taken very cold and that you will love. It is a young, fresh wine, fruity and versatile. It is excellent in snacks, and ideal to accompany Chinese and Italian meals, BBQ, salads, fish, €3.64


1 turn on the oven to 180º.

2. Remove eggplants Cape (tail with green leaves) and wash them well. Cut them in half lengthwise, salt them and put them on a plate inclined with a weight over order to absorb all the bitter water.

3. finely chop parsley, basil leaves and garlic.

4 rinse the Eggplant well, dry them and make some cuts at the top, in which insert the chopping of herbs in each half.

5. place them cut side up, side in a baking dish greased with oil. Put the chopped Sun-dried tomatoes. Bake at 180 degrees for at least 30 minutes until it felt soft to prick them.

6 turn on the grill of the oven. Cover eggplants with a little cheese, shredded mozzarella and red pepper until they are golden on top. A dish easy, rich, and very light, now that we are in full operation bikini. Ideal for summer recipes.


  1. That good! This is from the mine

    • That's great! I'm glad a lot, but if I want some pictures...
      Animate which is the sea of simple. A kiss!

  2. baby, that's good it's all... welcome home. now that you're here, we can do a meetup and try some of these recipes!

    • Surely Yes. As soon as I unwind a bit we were. A strong kiss and thank you for your support. Kisses to the family.

  3. Congratulations on the blog I just discovered and that I've been already two hours seeing attractive recipes as the beluga or caviar lentils
    My question is if you use homemade, - prepared by yourself in oven - dried tomatoes, or if any brand in particular, and, in the latter case, why, and what brand you recommend,

    Thank you for your effort, Lola,

    • Hi Omar Little. Thank you very much for your comment. I am really glad that you like. On dried tomatoes I confess that a friend who makes them delicious gives them to me but if I had to recommend one, I would recommend you that you bought them dry but that you put them in olive oil for a while so they hydrate, although the best are those who sell dried in olive oil. Finally, I spit you have helped and that you stay here with me. A greeting and thanks again.

  4. How tender, my 1st comment!

    Several times I have made this recipe since then, but with two small variations:
    one is that change not found Sun dried tomatoes for homemade fried tomato, - but did the oven dried tomatoes have yet blunt-; the other is that I substituted mozzarella cheese burgos style thick sheets, and finish it with abundant Edam so it melts and provide such crisp Tan Vittorio Gassman.
    And I prefer this delicious blend of ingredients, so, without meat, which, I believe, unbalanced flavor, quickly eclipsing the rest. So when you do Eggplant parmigiana or moussaka also I do without meat.

    As always, thank you

    • Hi Omar, thank you very much for your comment. Each one has its taste so I think perfect that you can adapt this recipe to yours. A greeting and thank you very much for being here with me.


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