Authentic home cooking from Italy, with US measurements.

Originally published on Cookpad Italy as Calamari ripieni di melanzane su letto di pomodorini

Eggplant-Stuffed Calamari on a Bed of Cherry Tomatoes

Name: Eggplant-Stuffed Calamari on a Bed of Cherry Tomatoes
Ingredients: 6 frozen calamari; 7 oz eggplant (about 200 grams); 1 garlic clove; Extra virgin olive oil; Salt; Thyme; A few red cherry tomatoes; A few yellow cherry tomatoes; A few cardamom seeds

Roberta Guidetti @roberta_61

A simple, light dish that's perfect for summer.

Roberta Guidetti @roberta_61

A simple, light dish that's perfect for summer.

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Ingredients

6frozen calamari
7 ozeggplant (about 200 grams)
1garlic clove
Extra virgin olive oil
Salt
Thyme
A fewred cherry tomatoes
A fewyellow cherry tomatoes
A fewcardamom seeds

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Steps

1

Slice the cherry tomatoes into thin rounds, season with olive oil, salt, and the insides of a few cardamom seeds. Set aside.
2

Clean the calamari by removing the tentacles, internal cartilage, and fins.
3

Chop the tentacles and fins.
4

Cut the eggplant into small cubes and cook for 10 minutes in a pan with 2 tablespoons olive oil, salt, the garlic clove, thyme, and the chopped calamari parts. Let cool.
5

Lightly score the calamari, fill with the eggplant mixture, and secure with a toothpick.
6

Grill the stuffed calamari on a nonstick grill for 15 minutes on each side.
7

Place the seasoned tomatoes on the bottom of the plate and arrange the stuffed calamari on top.