I like the slightly spicy aftertaste of aubergines and now that I have some at my disposal, the time has finally arrived to cook them properly: that is, stuffed and baked.
If you love them too, enjoy them like this!
SERVES 4 people
READY IN 1h 15 ‘
3 long eggplants
1 white onion
water to taste
coarse salt to taste
3 tablespoons breadcrumbs
3 tablespoons Parmigiano
6 slices ham
1 fresh sausage
Salt and pepper to taste
extra virgin olive oil to taste
breadcrumbs to taste
STEP 1: BOIL VEGETABLES
Peel the potatoes, remove the stalk from the eggplant and remove the outermost part of the onion.
Boil vegetables in salted water until soft.
Cooking times vary according to the size and type of vegetables, so gently skewer them to check cooking and remove them from the water before they fall apart too much.
I suggest to cut the onion in half to speed up cooking and also the aubergines if they are very large.
STEP 2: MAKE THE FILLING
Divide the aubergines in half lengthwise, then gently extract the pulp using a spoon.
Pass the pulp of the aubergines in a vegetable mill together with boiled potatoes and onion.
This will be the result:
Now add: breadcrumbs, Parmigiano, thinly sliced ham, finely chopped sausage, egg, salt and pepper.
Mix it carefully.
STEP 3: STUFF THE AUBERGINES
Spread a drizzle of oil in an ovenproof pan.
Fill the eggplant shells with the filling using a fork.
until you complete them all. Sprinkle the stuffed aubergines with breadcrumbs and add a sprinkle of extra virgin olive oil.
STEP 4: COOK
Cook the aubergines in preheated oven at 200 ° C for about 50 minutes.
#getBready & enjoy your meal