Melanzane ripiene
The sauce for this dish can be used to dress pasta, making two meals out of one.
• 4 eggplants
• Olive oil
• Pecorino cheese
• Breadcrumbs
• Parsley
• Tomatoes
• Onion
• Garlic
• Passata
• Salt
• Pepper
1. Halve the eggplants and scoop out the flesh, setting the “lids” aside.
2. Cut the flesh into small cubes.
3. Squeeze any liquid from the pieces then add salt, pepper, oil, pecorino, breadcrumbs and parsley.
4. Stir the mixture and scoop it into the hollowed eggplants.
5. Place the “lids” back on the eggplant halves.
6. Heat oil over a large frypan and brown the onion and garlic.
7. Add the passata, season with salt and add the eggplant halves to the pan to cook. Turn them slightly so they don’t stick.
8. Serve with pecorino.