Anti-waste recipe – Baked Aubergines
- 4 eggplants
- 10.5 oz cherry tomatoes
- 2 oz black olives
- 2 oz smoked scamorza cheese (of your choice)
- 2 oz grated Parmesan
- 1 tablespoon Capers in vinegar
- 4 tablespoons extra virgin olive oil
- Basil leaves
- Seed oil
Wash and cut the aubergines in half. Extract the pulp, cut it into small pieces and cook it in boiling seed oil for about 4 minutes. After frying the pulp, also fry the eggplant halves for a couple of minutes. Meanwhile, cut the tomatoes and olives. Put them in a bowl adding the capers, 4 tablespoons of extra virgin olive oil, the basil leaves, the Parmesan and the aubergine pulp drained on absorbent paper. If you like, add the scamorza cheese too. Mix everything and sprinkle with salt.
After draining the aubergine halves, place them in our Smoothwall lacquered aluminium container and fill them with the previously prepared ingredients. Cover each half with plenty of breadcrumbs and bake for 15/20 minutes in a hot fan oven at 374° F. If you want to give the recipe a crunchy touch, leave the aubergines in the oven for another 5 minutes, with the grill function, at 392° F.