Stuffed aubergine

Name: stuffed aubergine
Cook time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Italian
Ingredients: 2 toe garlic; 6 vine tomato; 15 g fresh basil; 20 g fresh flat parsley; 2 eggplant; little pot sun ripened Taggia olives jar of 180 g; 6 el traditional olive oil; 2 medium sized egg; 100 g Pecorino Romano cheese; 50 g bread crumbs; 50 g capers jar 100 g

Italian aubergines stuffed with tomato, basil, egg, garlic, parsley, olives, capers and Pecorino Romano from the oven.

Ingredients

Kitchen Stuff

1 baking dish (25 x 30 cm)

Directions

Slice the garlic and the tomatoes into cubes.
Slice the basil and the parsley.
Cut the olives coarsely and halve the aubergines in the length.
Boil the aubergines for 5 minutes in boiling water. Remove from the pan and allow to cool slightly.
Spoon out the flesh with a spoon, leave a ½ inch. Slice the flesh finely.
Preheat the oven to 180 ºC.
Grease the oven dish with the oil and place the hollowed eggplants in it.
Heat the oil in a frying pan and fry the garlic for 2 min. Add the chopped aubergine and fry with the lid on the pan over low heat 10 min.
Heat the rest of the oil in a pan and fry the tomatoes for 5 minutes until it is almost sauce. Add the basil, pepper and salt and remove the pan from the heat.
Beat the eggs and grate the cheese.
Mix the egg, breadcrumbs, parsley, olives, capers and the fried eggplant in a bowl. Add half of the cheese.
Fill the aubergines with the mixture, divide the tomato sauce over it and sprinkle with the rest of the cheese.
Bake for about 20 minutes in the oven.