Yes I know, I'm getting monotonous, but I already told you how much I adore stuffed vegetables? Here's, Yes, I've told you before. Then I do not add anything and I present these aubergines stuffed with bread and chopped fresh herbs, enriched by the presence of burrata Dop Andria you with its sweetness goes perfectly with fresh hints of herbs but persistent. Cooking is obviously baked and, all in all, This is a recipe of line, and not just the palate.
Ingredients for 4 people:
- 4 small eggplants, of those to be filled
- a stale bread with plenty of bread crumbs
- whole milk as required
- fresh herbs: Basil, Timo, Marjoram, oregano, parsley, Sage…
- a pinch of nutmeg
- 30 grams of grated pecorino romano Pdo
- 50 grams of grated Parmesan cheese
- salt and pepper
- extra virgin olive oil as required
- a burrata Dop Andria 250 grams
Preheat the oven to 180 degrees-ventilated. Wash the eggplants and split them in half lengthwise without removing the petiole (you don't have to eat, is only decorative and prevents the Eggplant splitting during cooking). Blanching the eggplant in lightly salted water for 5 minutes, poi metterle da parte su un foglio di carta assorbente e lasciarle asciugare. Con un cucchiaino o con l’apposito strumento scavare l’interno della melanzana lasciando circa mezzo centimetro di polpa all’interno.
Soak in a little milk sandwich crumb. Coarsely chop the flesh of the Eggplant and FRY in a pan with a drizzle of extra virgin olive oil, a pinch of salt and a little’ balck pepper, then put it in a bowl. Finely chop the herbs you choose and merge them with the chopped Eggplant along with the breadcrumbs well squeezed. Serve with the Parmesan, pecorino, nutmeg. Season with salt and pepper and mix everything with the help of a spoon (or hands).
Coat a baking dish with a sheet of parchment paper. Anoint with care the exterior of the eggplants and salt them slightly inside. Place them on parchment paper and fill them well with the mixture of bread and herbs (put in abundance but so that it does not exceed too from the edges, Why being cooked will swell a little). Drizzle with a little oil and bake for 20 minutes or so. When the mixture is puffy and will have formed a crust, remove from the oven and let cool for a few minutes.
Serve stuffed eggplant and garnish each half with a generous dollop of burrata.