In short. Aubergines hollowed out, the flesh salted and fried, then mixed with egg, breadcrumb, pecorino and mortadella and put back in the shells with tomato sauce.
Ingredients
- aubergines
- 2 eggs
- breadcrumbs
- 30 g of grated Apulian pecorino
- 2 thick slices of mortadella
- tomato sauce
- extra virgin olive oil, salt, pepper
Method
1. Hollowing. Wash the aubergines and cut them in two lengthways. With a spoon take out the inner flesh, dice it, and leave it under salt for half an hour.
2. Frying. Fry both the flesh and the empty shells.
3. The filling. In a bowl mix the beaten eggs with the breadcrumbs, the grated pecorino and the chopped mortadella, then work in the fried flesh.
4. Assembling. Fill the shells, cover with tomato sauce, and bake.
Why the salt. Half an hour under salt draws water out of the aubergine. Without it the flesh steams instead of frying, and the filling comes out wet.
More on the vegetables page.
