Recipe posted by FDM - Translation by FDM - Go to italian recipe
It can be an appetizer or a main dish, according to your preference. But they are definitely very, very good!!!
- 4 round aubergines
- 1 Kg tomatoes
- 200 g caciocavallo cheese
- 160 g tuna (or salmon) conserved oil
- basil
- origan
- onion
- extra-virgin olive oil
- salt
- red peppercorn powder
Wash and dry the aubergines, cut the tip and divide them in half. Arrange the aubergines on the oven plate and cook for about 20 minutes in pre-heated oven. Scoop out the half aubergines so to obtain 8 baskets. Cut the pulp into dices and keep aside. Wash and peel the tomatoes, remove the seeds and chop them coarsely. Drain the tuna (or salmon) from oil. Mince the onion thin and brown half in a pan with 2 tablespoons of oil, then add the aubergine and cook on high for 5 minutes. Transfer 1/3 tomatoes in a bowl, add tuna cut up in pieces, a pinch of origan and mix. Add the aubergines, salt and season with a pinch of red pepeprcorn powder. With this mix fill the aubergine baskets and spread with dices of caciocavallo cheese. Light-fry the remaining onion with a teaspoon of oil, add to the rest of tomatoes and spread in a pyrex baking pan. Sprinkle with minced basil and origan, arrange the stuffed aubergines in the pan and cook in pre-heated ovet at 180°C for about 20 minutes, until the surface will be a nice light gold color and the cheese melted. They are very good both warm and lukewarm.