Aubergine boats with tomato, egg and scamorza

Ingredients

For 1 serving

• Eggplant300 g
• Canned peeled tomatoes100 g
• Scamorza40 g
• Eggs1
• Basilto taste
• Bread60 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: July – September

Method

1. Preheat a conventional oven to 200 °C and line a baking tray with baking paper.
2. Wash the aubergines and halve them lengthways; score the flesh in a criss-cross pattern with a knife, without piercing the skin, so it cooks evenly. Brush with the oil and salt.
3. Place the halves on the tray cut side up and bake for 25 minutes, until the flesh is soft and golden.
4. Let them cool briefly, then scoop out some flesh with a spoon, leaving a rim of about 1 cm; chop it and mix it with the crushed peeled tomatoes, torn basil, salt and black pepper.
5. Fill the boats with the mixture, make a hollow in the centre, crack in the egg and scatter the diced scamorza around it.
6. Bake for another 12 minutes, until the white is set, the yolk still soft and the scamorza melted and golden; serve with the bread.