Stuffed aubergines “a tabacchiera” is a delicious Sicilian recipe. Simple to prepare, aubergines cooked in this way are a very good solution to celebrate this very loved vegetable in Sicily. The stuffed aubergines “a tabacchiera” find space both as a side dish, as an appetizer, first or second and their taste is celebrated together with anchovy and pecorino cheese (or grated caciocavallo).


  • 5 small aubergines
  • 200 g of spicy provola cheese
  • Anchovies
  • Ssunflower seed oil

For the batter:

  • 1 little bag of dehydrated yeast of beer
  • 500 g of flour “0” type
  • Sparkling water as needed


First, prepare the batter. Pour flour and yeast into a large bowl, adding sparkling water until you get a dense mixture. Put it aside and let it rest for a while.

Cut the aubergines into 1 cm thick slices and place them for about half an hour in a colander, sprinkling with salt to make them lose the bitter liquid. After this time rinse thoroughly, then carve each slice making as to create a pocket. Stuffed with a piece of spicy provola cheese and half of an anchovy fillet.

Finally, pass every slice of aubergine in the batter, fry in plenty of hot oil and serve your dish.