Difficulty: Low Preparation: 40 min Cooking: 60 min Portion: 4 people
Eggplants 600 g Pork minced meat 300 g Tomato sauce 500 g Onions 80 g Bread crumbs 60 g Grated pecorino or Parmesan cheese 50 g Garlic 1 clove White wine 60 g Extra virgin olive oil 80 g Basil to taste Black pepper 1 pinch Salt up to a pinch Coarse salt 1 pinch
Start by cutting the ends of the eggplants, wash them, dry them and cut them in half lengthwise. Cut them along the edge and extract the pulp from the eggplants using a scoop and set it aside. Then salt (with coarse salt) the inner part of the eggplants and then arrange them with the hollow part on a wire rack to lose the water for about 30 minutes.
After the necessary time, rinse them before stuffing them. Meanwhile, prepare a tomato sauce: fry the chopped onion in half of the oil and then add the tomato puree, cook for about 15 minutes, then salt and add the basil leaves, chopped with your hands. Heat a little oil in a pan and the garlic clove; once browned remove the garlic, add the minced pork and leave to fry, when the meat starts to brown, add the white wine. At this point, chop the well drained eggplants pulp and add it to the meat.
Let it cook until it withers. In the meantime, take the crumb from the slices of bread and cut it into cubes.
Put it in a mixer until it crumbles, add this also 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 the mixture cool down, mix well and use it to fill the eggplants, then salt and pepper. Arrange the eggplants side by side in a previously oiled pan, sprinkle each of them with a spoonful of tomato sauce and sprinkle with grated pecorino cheese or Parmesan cheese.
Bake the stuffed aubergines for about 30 minutes at 180 °.
Serve yours stuffed aubergines very hot but after a few minutes of rest. Storage:
You can store your stuffed eggplants in an airtight container for a day at most!
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