Stuffed aubergines with salted ricotta, pecorino and cherry tomatoes.The recipe

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Lifegate

https://www.lifegate.it/melanzane-ripiene-ricetta

A substantial dish that combines the goodness of aubergine with that of pecorino and salted ricotta.To be enjoyed both hot and at room temperature.

Only vegetables and dairy products for these vegetarian stuffed aubergines.Appetizing thanks to the crust of breadcrumbs and cheese.

Scope Main course
Kitchen Italian
Portions 6
Total time 30 minutes

Ingredients  

Preparation

Start preparing the stuffed aubergines with salted ricotta by washing the aubergines and drying them.Then cut them in half lengthwise, carve them into lozenges with a knife, sprinkle them with a little salt then wait 15 minutes so that they can remove the bitter part, placing the cut side in a colander or on a wire rack.
Le melanzane che “trasudano” acqua © Beatrice Spagoni
The aubergines that “exude” water © Beatrice Spagoni
In the meantime, preheat the oven to 200°C, cut the cherry tomatoes in half and brown them in a pan with the peeled garlic clove, a pinch of salt and a spoonful of oil. Dry the aubergines patting them dry and baking them on the baking tray covered with a sheet of baking paper for approximately 10 minutes.When the pulp is soft, take the aubergines out of the oven, scoop out the pulp with a spoon being careful not to break them, and put it in the pan with the browned cherry tomatoes, basil leaves, salt and pepper.
I pomodorini rosolano con l’aglio © Beatrice Spagoni
The cherry tomatoes brown with garlic and aubergine pulp © Beatrice Spagoni
Let it cook for a few minutes, then remove from the heat.In a bowl mix the breadcrumbs with the salted ricotta grated.
La farcitura delle melanzane © Beatrice Spagoni
The aubergine filling © Beatrice Spagoni
Distribute some basil leaves on the bottom of each aubergine, then fill them with the prepared filling, the pecorino cheese in pieces, dust the surface with the mix of breadcrumbs and grated salted ricotta and bake for a few more minutes under the oven grill.When the surface is golden, take the stuffed aubergines out of the oven and serve them hot or warm.
Le melanzane ripiene pronte da gustare © Beatrice Spagoni
Stuffed aubergines ready to taste © Beatrice Spagoni

Curiosities and advice

Ricotta salata is a semi-hard dairy product, mainly made from sheep's milk, ricotta and then left to mature for 7 to 30 days.It is fatty but also rich in protein.It is present in many traditional culinary preparations in Southern Italy, especially to flavor pasta and vegetables.

Steps 

  • Wash the aubergines and dry them.
  • Cut them in half lengthwise, cut them into diamond shapes with a knife, sprinkle them with a little salt and wait 15 minutes for the bitter part to come out.
  • Preheat the oven to 200°C.
  • Cut the cherry tomatoes in half and brown them in a pan with the peeled garlic clove, a pinch of salt and a spoonful of oil.
  • Pat the aubergines dry and bake them on the baking tray covered with a sheet of baking paper for about 10 minutes.
  • When the pulp is soft, take the aubergines out of the oven, extract the pulp with a spoon and put it in the pan with the browned cherry tomatoes, basil leaves, salt and pepper.
  • Let it cook for a few minutes, then remove from the heat.
  • In a bowl, mix the breadcrumbs with the grated ricotta salata.
  • Distribute some basil leaves on the bottom of each aubergine, then fill them with the prepared filling, the pecorino cheese in pieces, sprinkle the surface with the mix of breadcrumbs and grated salted ricotta.
  • Bake the stuffed aubergines for a few more minutes under the oven grill.
  • When the surface is golden, take the stuffed aubergines out of the oven and serve them hot or warm.

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