Cookbook Starters
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 100 minuti |
Ingredients
| 700 g | eggplant |
| 300 g | Tomato Passata Sterilgarda |
| 50 g | stale bread |
| 300 g | minced pork |
| 1 | onion |
| 60 g | white wine |
| 6 | basil leaves |
| 175 g | Caciocavallo |
| q.b. | extra virgin olive oil |
| q.b. | salt |
| q.b. | pepper |
| q.b. | cheese |
Preparation
- First, wash and dry the eggplants. Cut them in half lengthwise, along with the stem. Scoop out the insides of the eggplants.
- Coarsely chop the pulp. Finely chop the onion. Pour the oil and onion into a pan and sauté for a few minutes.
- Add the meat and brown for 3-4 minutes. Deglaze with the white wine, let it evaporate, and then add the eggplant pulp.
- Cook for 4-5 minutes, season with salt and pepper, and add the Sterilgarda Tomato Puree (reserving about 30 g) and the basil leaves. Turn off the heat.
- Cut the stale bread into small pieces and blend it in the blender.
- Grate the caciocavallo cheese with a coarse-holed grater. Add the breadcrumbs and cheese to the pan and stir.
- Now arrange the aubergines in a baking pan, oil, salt and stuff the aubergines with the filling.
- Spread the reserved Sterilgarda Tomato Puree on top, drizzle with oil and bake in a preheated static oven at 200° for 30 minutes.
- Once the cooking time is up, serve the stuffed aubergines piping hot.
Wash the cherry tomatoes, cut them in half and season them with oil, salt, pepper, sugar and oregano. Arrange them on a baking tray lined with baking paper ...
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