Stuffed aubergines 

INGREDIENTS

• 4 medium aubergines;
• 200 g minced meat;
• 2 eggs;
• 100 g of minced pecorino cheese;
• 80 g of breadcrumbs;
• Half a glass of milk (the dough becomes softer);
• Scamorza to taste;
• Salt;
• Oil;
• Pepper

For the fresh cherry tomato sauce:

• 500 g cherry tomatoes;
• Extra virgin olive oil to taste;
• 1 clove of garlic;
• Oil to taste;
• Chili;
• Salt;
• Basil to taste

STEP

1. Wash and cut the aubergines lengthwise and empty them, being careful not to break the skin;
2. Using a teaspoon, delicately remove the aubergine pulp and fry with a drizzle of extra virgin olive oil, add the minced meat and cook for about 10 minutes, mixing it well with the aubergine pulp, turn off the heat and set aside;
3. Put plenty of water on the heat and wait for it to boil, add the salt;
4. Then blanch the empty aubergine cups for 2 minutes;
5. Drain the aubergines and leave them to cool on a kitchen towel, pat them gently to remove excess water and to facilitate drying;
6. In a bowl, place the aubergine pulp mixed with the minced meat, the eggs, the cheese, the milk, the grated breadcrumbs, the scamorza cheese cut into small pieces, salt and pepper and mix well to combine the ingredients, fill the aubergine cups;
7. Prepare the fresh tomato sauce;
8. Wash the tomatoes and cut them in half, pour a drizzle of extra virgin olive oil, the garlic clove cut in half, and the chili pepper into a pan. Lightly brown the garlic and chili pepper, then add the cherry tomatoes, salt to taste and sauté everything for about 6 or 7 minutes;
9. After that, take a baking tray, add two ladles of sauce, place the stuffed aubergine cups on top, cover with the other sauce, sprinkle with grated cheese and cook in a preheated oven at 190 degrees for about 30 minutes;
10. Turn off the oven and remove the pan with the stuffed aubergines from the oven;
11. Transfer to serving plates and… enjoy your meal, everyone!