Apulian stuffed aubergines with pecorino

Ingredients

For 1 serving

• Eggplant350 g
• Whole wheat bread2
• Cherry tomatoes120 g
• Pecorino20 g
• Eggs1
• Garlic1 clove
• Extra virgin olive oil1 tablespoon
• Basil4 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Put a pan of water on to boil and preheat the oven to 190 °C (conventional). Wash the aubergine, halve it lengthways and scoop out the flesh with a spoon, leaving a shell about 1 cm thick; dice the flesh.
2. When the water boils, salt it and blanch the shells for 4 minutes, until softened; drain them upside down on a tea towel.
3. Heat half the oil in a frying pan over medium heat with the crushed garlic and cook the diced flesh for 6 minutes, until soft and golden; remove the garlic.
4. Crumble the wholemeal bread; wash the cherry tomatoes and chop them. In a bowl mix the flesh, bread, tomatoes, egg, grated pecorino, torn basil and a pinch of salt.
5. Fill the shells, arrange them in a baking dish and drizzle with the remaining oil.
6. Bake at 190 °C for 30 minutes, until the top is golden and crisp and the skin cuts easily.