Aubergines stuffed with lamb and tomato with bread

Ingredients

For 1 serving

• Eggplant250 g
• Ground lamb100 g
• Chopped tomatoes100 g
• Onion30 g
• Mint3 g
• Pecorino10 g
• Bread50 g
• Extra virgin olive oil8 g
• Cinnamon1 pinch
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: July – September

Method

1. Preheat the oven to 200 °C (conventional). Wash the aubergine, halve it lengthways and score the flesh in a criss-cross pattern without piercing the skin; brush with a little oil, salt and bake on a tray for 20 minutes, until the flesh is soft.
2. Meanwhile finely chop the onion and soften it in a frying pan with a little oil over medium heat for 5 minutes, until translucent.
3. Add the minced lamb and brown it for 5 minutes over high heat, breaking it up with a spoon, until it is no longer pink.
4. Scoop out the aubergine halves with a spoon, leaving a border of about half a centimetre, chop the flesh and add it to the mince with the tomato pulp, a pinch of cinnamon, torn mint, salt and pepper. Cook for 10 minutes over medium heat, until the sauce is thick.
5. Fill the aubergine boats with the mixture, sprinkle with the grated pecorino and a drizzle of oil and bake at 200 °C for 15 minutes, until the top is golden.
6. Let them cool for 5 minutes and serve with the bread.