Each region, based on its own local products has developed its own version, and many of them would boast the origin across the country. The stuffed eggplant is a family "tradition", one of the classic recipes of his grandmother,
Ingredients
Eggplant 2 600 g
garlic 1 clove
extra virgin olive oil 80 g
ground black pepper 2 g
Basil 5 leaves
1 large onion
80 g of chopped pork meat
300 g bread crumbs
60 g grated Pecorino
stale loaf 50 g
2 g Salt Rock Salt 3 g
tomato puree 500 g
white wine 60 g
To prepare the stuffed eggplant started by cutting the ends of the eggplant, wash, dry and cut in half to the direction of length.
Cut it along the edge and remove the pulp from the eggplant by serving a corer and set aside.
Meanwhile, prepare a tomato sauce: fry half a chopped onion in half of the oil and then add the tomato puree, cook for about 15 minutes, then add salt and add the basil leaves with your hands .
then chop the remaining onion and fry in a pan with a little 'oil and the garlic clove ; Once browned raised the garlic, add the pork chops and let cook . When the meat starts to soak shaded with white wine.
At this point, the chopped eggplant pulp drained well and add it to the meat. Let cook until it wither
In the meantime taken by the crumb of bread slices and cut into cubes . Pass it in a mixer up to crumble . Also add this to the pan and cook for a few more minutes .
Then add 3-4 tablespoons of tomato sauce and turn off the heat . At this point, let it cool a bit 'the compound , mix well and use it to fill the eggplants .
Arrange the eggplant next to each other in a previously oiled baking pan , sprinkle each one with a spoonful of tomato sauce and sprinkle with grated pecorino . Bake the stuffed eggplant for about 30 minutes at 180 ° . Serve your piping hot stuffed eggplant but after a few minutes of rest.
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