Buttoned Eggplants: “Milingiani Mbuttunati” Calabrian Style

“Milingiani mbuttunati”, “buttoned eggplants” in Calabrian dialect or “Buttoned Eggplants” in Italian, is a typical dish from the Calabrian tradition, especially from the Locride area.

For this dish, a type of eggplant called “violette” is needed. They are typical eggplants from the Locride region, long and thin in shape. They are called “mbuttunati” because of the buttonhole-shaped cut. – eggplants (violette), bread (freshly grated), Grana cheese (grated), garlic (chopped), basil (chopped), salt, tomato passata, seed oil (for frying), onion. Cut the eggplant (with the tip of a knife) lengthwise, being careful not to cut through the base completely.

This dish is an excellent vegetable second course also suitable for vegetarians. Additionally, it offers the possibility to make a first course, as the passata in which the fried eggplants were immersed can be used to dress a preferably short pasta.

Eggplant buttoned: "Milingiani mbuttunati"

Buttoned eggplants recipe. This dish requires a type of eggplant called "violette." These are typical eggplants from the Locri area, characterized by their long and slender shape. They are called "mbuttunati" because of the buttonhole-shaped cut.

voti: 5 (6)

Print Recipe Vota la ricetta

Prep Time: 2 hours hours

Cook Time: 40 minutes minutes

Total Time: 4 hours hours

Course: Second Course

Cuisine: Calabrian cuisine

Servings: 4 persone

Author: Mara Rèel

Attrezzature

• Sharp knife
• Cutting board
• Non-stick frying pan
• Frying pot
• Absorbent paper
• Wooden spoon
• Mixing bowls

Ingredients

eggplants

bread

Grana cheese

garlic

basil

salt

tomato passata

seed oil

onion

Instructions

Notes

This dish is an excellent vegetable second course also suitable for vegetarians. Additionally, it offers the possibility of making a first course, as the passata in which the fried eggplants are immersed can be used to season a pasta, preferably short types.