Whether you name them eggplant, aubergine, melanzane or berenjena, let’s all agree that this spongy, tangy fruit is considered one of many nature’s items to us. Its versatility is such which you can deep fry it and switch it into crunchy crisps, you may grill them, slice them or cook dinner them in olive oil and deal with them as lasagna sheets (hallo Parmigiana!) But stuffing them with ricotta, tomato and somewhat parmigiano is once I get weak on the knees! These, vegetarian, gluten free, Sicilian-Style Stuffed Eggplant is my go-to meal on the finish of summer season, when these darkish and gleaming delights are in season!
INGREDIENTS
3-4 Japanese eggplant (or small common eggplant) reduce in half lengthways
120 ml of extra-virgn olive oil
salt for seasoning
1-2 garlic cloves pores and skin on, bashed with a knife
400 gr of passata or chopped tomatoes
basil leaves
250 gr of full cream ricotta
1 overwhelmed egg
60 gr of freshly grated parmigiano
30 gr of grated ricotta salata
somewhat freshly floor black pepper
METHOD
1.Preheat your oven to 200 C, standard , or 180 C fan pressured. Line an oven dish with baking paper.
2. Using a knife fastidiously take away the flesh from the eggplant halves, being conscious to not reduce by way of the pores and skin, At the top you need empty eggplant boats to realdy welcome some tasty filling.
3. Chop the eggplant flesh and fry it in half of the olive oil till crispy. Taste for seasoning and put aside.
4. In the meantime season the empty eggplant halves with 1/4 of the remaining oil, somewhat salt and bake for half-hour.
5. Fry off the garlic within the remaining oil, add tomato and basil, season with salt and cook dinner over medium warmth for 20 minutes.
5. Make the filling by mixing ricotta with the cooked eggplant flesh, parmesan cheese, some chopped bails leaves, the overwhelmed eggs, salt and pepper, Add 3-4 tablespoons of the crimson sauce.
6. Fill the cooked eggplant halves with the filling, spoon over some extra crimson sauce, mud with parmesan cheese. Drizzle with somewhat olive oil and bake for 20 minutes or till golden. Grate some ricotta salata on high when they’re recent out of the oven. If you don’t have ricotta salata you might attempt some peppery pecorino. Serve with basil leaves and somewhat further drizzle of olive oil.
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