~ Stuffed aubergines ~
This is the second plate you’ve chosen in the quiz on my Instagram page. I usually use minced meat inside the eggplant filling, but today I thought about cooking them in a “veg” version.
As you noticed from the previous recipe (Madame Bucatini) the titles of this week’s dishes are dedicated to the singers of Sanremo song contest that I liked the most. Today I propose my “crazy” eggplants as the Maneskin sing in their “Zitti e buona”.
INGREDIENTS:
- 2 eggplants
- 2 eggs
- 3 loaves of stale bread
- garlic
- oil
- salt
- rosemary
- breadcrumbs A/R
- tomato sauce
- pecorino cheese
METHOD:
Soak the stale bread in cold water or, if you prefer, in milk. Cut the aubergines in half lengthwise, empty them and divide them into two or three parts (depending on the size of the aubergine). Blanch the outside in salted water for two or three minutes, drain and set aside to cool slightly. Cut the inside into cubes and sauté them in a pan with garlic, oil, salt and rosemary. Squeeze the bread, then, in a bowl add two eggs, salt and the stewed aubergines. Mix everything well and if it’s too flaky, add some breadcrumbs until you get a dough with a consistency like that of aubergine meatballs. Arrange the outside of the aubergines in a baking dish and fill them with the mixture, pressing lightly. Then cover the stuffed aubergines with raw tomato sauce (if you have leftover cooked, even better), add oil and a generous grating of pecorino cheese. Bake in the oven at 180 degrees for 30-40 minutes, until they are lightly browned.
TIPS: the ideal for this recipe would be to find aubergines that aren’t too large, so as not to have to cut them into parts suitable for a portion. I used the vegetable broth to soak the bread, because I had left over the day before, so I avoided salting the dough a lot and the bread remained tastier. If you happen to have some leftover cooked tomato sauce, you can use it (instead of raw one) to cover the aubergines. The result will be even tastier!
