Stuffed aubergine (melanzane m’buttunate)

Last night I was watching TV

Do you know “little big Italy?” It’s an Italian TV show where a famous chef, Francesco Panella, visits Italian restaurants all over the world to check their food.

Well, many times he drives local chefs crazy by ordering an off-menu to the most unknown: the so called “eggplant m’buttunate” (that are stuffed aubergines).

The show has two main merits: first of all it’s very very funny, and then it’s really inspiring! … so today we’re making stuffed aubergines the way I do at home: nice and tasty chicks!

SERVES 4 PEOPLE

READY IN 45’

INGREDIENTS:

2 eggplants

Water and coarse salt to taste

2 tablespoons extra virgin olive oil

1 teaspoon chopped onion

Salt to taste

3,5 oz diced cooked ham

1 stale bread loaf, cubed

½ glass milk

1 egg

3,5 oz smoked scamorza cheese

Salt, pepper and parsley to taste

Approx. 10 cherry tomatoes

1 tablespoon extra virgin olive oil

Salt to taste

2 chopped basil leaves

2 tablespoons breadcrumbs

Oil to taste

STEP 1: COOK THE AUBERGINES

Cut the aubergines lengthwise, remove the green part (the attachment to the plant) and dig them internally with a knife, keeping a shell about 1 centimeter thick (set aside the pulp you will need in step 2).

Dip the aubergines in boiling salted water and boil them for 5 minutes, then drain them gently and set aside.

STEP 2: MAKE THE FILLING

Cut the eggplant pulp into small pieces.

Brown onion in oil for 1 minute.

Add aubergine small cubes and cook them over high heat for 5-6 minutes, adding salt. Now transfer the aubergines into a bowl together with: diced ham, bread, milk, egg, smoked cheese, salt, pepper and parsley.