- 4 long aubergines, cut in half lengthways
- pecorino cheese, cut into small dice
- 480g canned whole peeled tomatoes
- 2 tbsp breadcrumbs
- 1 clove of garlic, minced
- 30 ml extra virgin olive oil
- basil leaves, tear roughly
Cut the flesh of aubergine in a diamond shape, being careful not to cut through the shell. Season with salt and let the aubergine rest for an hour to remove their bitter taste. After resting, squeeze them and pat them dry. Scoop out the flesh with a teaspoon and cut it into small pieces. Set the aubergine shells aside.
Heat the extra virgin olive oil in a frying pan. Sauté the minced garlic and the small pieces of aubergine flesh for a few minutes, then add the whole peeled tomatoes. Cook over high heat for about 15 minutes. Turn off the heat and add the breadcrumbs and the basil leaves, roughly torn.
Preheat the oven to 190°C. Prepare the aubergine shells like a boat. First, place the diced pecorino cheese on the bottom, then cover it with the tomato and aubergine mixture. Place the stuffed aubergine in an ovenproof dish and add a little water. Bake for 1 hour.