Today we cook unique and precious vegetables, the Red Aubergine of Rotonda PDO. The Red Aubergine of Rotonda PDO is distinguished from other varieties of eggplant, not only for its unique appearance, that the nearer to a tomato, but especially for the low chlorogenic acid, responsible of the fruit, this makes means that even after cutting the eggplant does not become dark.
Preparation time: 30 minutes
Cooking time: 40 minutes
Preparation for: 4 people
12 small Red Aubergines of Rotonda PDO
300 grams of bread crumbs
300 grams of sausage
200 grams of Caciocavallo Silano PDO cheese
1 white onion
1 glass of white wine
extra virgin olive oil
Clean and wash Red Aubergines of Rotonda PDO. Cut off the top, creating a “hat”, empty the flesh of the eggplants with a knife and chop very fine.
Chop the Caciocavallo Silano PDO cheese and place in a bowl. Combine the crumbled sausage, bread crumbs and eggs and mix them together.
Finely chop the white onion and put it in a pan with extra virgin olive oil, salt and fresh thyme. Once the onion is golden, add the chopped flesh of the eggplants and cook for about 10 minutes.
Then combine the flesh of the eggplants drizzled into the mixture already prepared and mix well.
Fill small eggplants with the mixture, cover each with their “hat” and place them in a baking dish with extra virgin olive oil.
Add a little of salt on eggplants and a glass of white wine in the pan (or for those who prefer a glass of broth).
Bake in the oven for about 30 minutes at 180 degrees, checking every 10 minutes, depending on the size of the eggplants.
Enjoy your meal and have fun!