Baked aubergine stuffed with turkey, with bread

Ingredients

For 1 serving

• Eggplant250 g
• Ground turkey130 g
• Tomato passata100 g
• Pecorino8 g
• Breadcrumbs8 g
• Basilto taste
• Bread50 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Wash the aubergine, halve it lengthways and scoop it out with a teaspoon, leaving a shell about 1 cm thick; dice the flesh.
2. Lightly salt the inside of the shells, put them on a tray lined with baking paper and bake for 15 minutes, until the flesh is soft.
3. Meanwhile heat the oil in a frying pan over medium heat and brown the diced aubergine with the turkey mince for 6 minutes, breaking it up with a spoon, until the meat is no longer pink.
4. Add the tomato passata, a few basil leaves and a pinch of salt and cook for 5 minutes, until the sauce thickens.
5. Fill the shells with the mixture and sprinkle with grated pecorino and breadcrumbs.
6. Return to the oven for 20 minutes, until the top is browned and crisp; serve with the bread.