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.

Mara Rèel

Eggplant buttoned: "Milingiani mbuttunati"

voti: 5 (6)

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.

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Prep Time 2 hours hrs

Cook Time 40 minutes mins

Total Time 4 hours hrs

Servings: 4 persone

Course: Second Course

Cuisine: Calabrian cuisine

Ingredients Equipment Method Notes

Ingredients

  

eggplants

bread

Grana cheese

garlic

basil

salt

tomato passata

seed oil

onion

Equipment

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

Method

 

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.